Hamamatsu, Shizuoka, Japan｜荒野のラーメン 夕陽のラーメン

Visit around 18:00. The parking lot was parked to the last one in the first parking lot. Fill in your name on the reception form and buy a meal ticket while waiting. My family ordered Tokushima char siu men, China soba 2, and char siu rice bowl. Unfortunately, skirt steak bowl was sold out (crying) Is Tokushima ramen seafood? The soup stock is delicious. China soba is also soy sauce based, but it was delicious with a unique taste. I thought he was the one who was wondering which one to order the next time he came. When I was waiting after buying a meal ticket, the father and mother of the previous customers with their families came out to say thank you for waiting, which made me feel warm.

I went to Wilderness Ramen and Yuhi no Ramen, which have unique Western-style exteriors. After the ramen, the skirt steak bowl that was added is a teppan menu at a ninja restaurant. The shinobama ramen contains garlic and a half-boiled egg, thick noodles, and the soup is pork bone soy sauce. With green onions and various toppings, it was a bowl that I never got tired of. As for the skirt steak bowl, when I was eating ramen at the counter, the skirt steak bowls lined up in front of me looked delicious, so I couldn't help but order more. The skirt steak, which is low in fat and has a strong meat flavor and is well mixed with the sauce, goes well with rice and has just the right amount of elasticity when you bite into it. I heard that Chinese soba (Ajitama) is another name for black soup Chinese soba called ninja ramen. The soup is black, so it's called Enshu Black, so it's a jet-black soup, but contrary to its appearance, it's light. The homemade noodles are straight and thin, but have a firm texture. If you look closely, the noodles are colored with the color of the soup, so it seems to be low water content noodles. It had a certain finish. For the skirt steak bowl at the end, I thought it would be gorgeous by serving Chinese soba char siu and seasoned egg myself, but I was surprised to find that it was black in color. However, all the ingredients had a good taste as an accompaniment to the rice, so I enjoyed it and went home.

As the river branches off from Lake Suwa into the main stream and tributaries such as the Tenryu River, Magome River, and Anma River, the basic parts are preserved, and the creators' creativity is added to it, resulting in a richer variety of works. After eating ramen made with tamari soy sauce at ⭕️⭕️ in Morimachi, I felt like going back to its origins, and I don't know what the connection is, but maybe? I was convinced and went to see it. In my own sense, I think I have gone back to the origin. As the downstream region grows larger, the upstream region will have to be more creative and develop its own unique creations, but the creator's suffering becomes our enjoyment of food. Looking forward to friendly competition, I was grateful and enjoyed the meal.