Yokohama, Kanagawa, Japan｜らーめん 千家 上川井店

It was a long time since I visited. I ordered a medium serving of char siu noodles, but the amount was as large as other ramen shops (personal subjectivity).

When it comes to Iekei ramen, Chiba is known for its soy sauce production, so Iekei ramen with a strong flavor that combines a rich dashi soup with sharp, salty soy sauce is the norm. In Tokyo, the number of stores run by the Musashi family of martial artists is increasing. Saitama is Well, aside from that, the characteristic of Kanagawa is that the flavor is strong enough to not overtake the dashi stock. The color is not dark, and the flavor is not as strong as the smell outside the store. However, whether that is good or bad is for the citizens of Kanagawa Prefecture to decide. In any case, this ``dashi flavor'' is the lifeblood of Kanagawa's Iekei ramen. On top of that, our restaurant is full of the flavors of Kanagawa Prefecture. It's a slightly salty tune, but the taste of the broth is strong enough that you can drink it all the way to the end without getting bored. Char siu is tender loin. The meat is so delicious that it melts easily with chopsticks and will bring a smile to your face. Wrapping the thick, curly noodles in nori seaweed will give you a seaside feel that will whet your appetite. The soup, which is generously poured into a round bowl, is the pride of Kanagawa. Please try it once. You'd be surprised to find that so many shops are operating quietly next to pachinko parlors.

The original creamy Iekei ramen is very delicious. It was a delicious cup of tonkotsu soy sauce family lineage.