Saitama, Japan｜甲州屋 町中華

I arrived at this restaurant at 11:30, expecting it to be crowded at lunch time since it's located near the Saitama Prefectural Office, but it was already 70% full. After this, it wasn't so crowded that there were lines, but it was always close to full. However, I thought the ramen + half-fried rice set (900 yen) was too much and ended up eating it all. As others have written, this signature menu is ramen with a nostalgic origin and basic fried rice. This is the taste that makes you nod. I was also happy to see that the staff at the shop were having fun and working at their own pace. There is also a second floor.

Nowadays, the number of privately run Chinese restaurants in our daily lives has diversified, such as Taiwanese, continental, cost-effective, etc., and what is required of "town Chinese" is even more so.A universal sense of security and security is all that is needed. I'm sure it's the seasoning, but it won't be that easy to consistently meet those expectations in the future, so I tried this restaurant's moist yet faintly ginger-scented fried rice until the very end. The irreplaceable feeling of daily life, such as light and solid ramen that you can finish, gyoza that you can eat three meals a day, and a comfortable atmosphere that is not too organic, is something that I want to continue to support because I want it to be in my daily life. I think the reason why something happens naturally is because of the dedication and dedication that can only be achieved at a famous restaurant.

I visited Koshuya for lunch for the first time on Saturday, March 11, 2023. I entered the store after disinfecting with alcohol. The structure of the shop had counter seats and table seats on the first floor, and there seemed to be a second floor as well. Each counter seat was separated by an acrylic board. The customer base was wide-ranging, young and old, and we even saw families. There was no background music playing inside the store, and all I could hear was the voices of the customers talking. When I got to the counter seat, I was served cold water. The shop staff's prompt customer service was also good. I ate salt ramen. It is 630 yen including tax. Ingredients include pork fillet, menma, egg, green onion, seaweed, and mizuna. The chashu is a little thick and has a good flavor as you chew, and the menma is crunchy and flavorful. The egg yolk is half-cooked and has a good flavor, and the seaweed has a nice sea flavor. The noodles are curly, highly hydrated noodles with a very smooth surface and a smooth, chewy texture. The soup is a blend of Daisen chicken bones, pork bones, Hidaka kelp, dried shrimp, and squid legs. The salt used is Amami salt from Ako. The golden-brown soup had a deep flavor with a good amount of salt and plums, and was satisfying for all five organs. It was very delicious.