Saitama, Japan｜Dumplings and ramen shop Miyoshi

My favorite tan tan noodles in the world and some of the most delicious pot-sticjers I've ever had. Kid friendly, smoke-free and gorgeous. A must for noodle lovers!

I ordered the daily shrimp and Chinese cabbage sauce ramen. Daily special is 950 yen including onigiri and drink! It was gentle and delicious! The female waitress also served me my after-meal coffee in a timely manner after seeing me finish my meal. (This is important!) My wife ordered tandan noodles, miso rice balls, and fried gyoza. I tasted them all and they were delicious. They seem to be very particular about the miso, salt, and rice, and it feels like they do a careful job. The noodles are a little small, so a large portion is just right. Also, my wife appreciates that the toilets are separated for men and women! !

It's been a long time since I hit a ☆5 restaurant. There is a parking lot for 6 to 7 cars, so please come and visit us. There are many types of menu, but first I had the basic soy sauce ramen. The soup is clear and slightly cloudy. The reason you can immediately smell the seafood aroma when it's placed in front of you may be because it's topped with bonito flakes (which I thought looked like chin flakes). As soon as you put the rice bowl on, you can smell the delicious aroma. When you get soup, is it dried sardines? I thought so, but it didn't have much of an odor, and it felt like only the seafood flavor and soup stock were concentrated. It has a mild salty taste that makes you think it's white soy sauce. It's delicious. This may be the best ramen soup I've had recently. I'll read the menu description later. The dashi soup was made with chin flakes. The soy sauce is a blend of light soy sauce and white soy sauce. Yes, chin bushi is delicious. Next, the noodles are green and startling. The texture is smooth and chewy, similar to water-added noodles, but the surface doesn't feel that shiny. Read the menu description again. This green color is said to be made with chlorella mixed in. What is chlorella? When I googled this, I found out that Chlorella is a single-celled organism that makes proteins through photosynthesis from the sun, and there are various supplements that sell Chlorella. Haha. It's good for your body. I don't know how that changed the taste though. The slightly thick and chewy noodles are chewy and delicious. The char siu topping is made from well-braised pork belly and is fluffy. The flavor of seaweed brings out the flavor of the soup. Iekei ramen often contains seaweed, but I don't really understand how good it is, but it goes well with this soup. I'm glad to see this consideration in the end. The condiment, chopped green onion, was on top of the seaweed. In many cases, they usually sit in the middle or in the corner, or are mixed in a little from the beginning. The role of condiments is to reset the tongue. I don't want to say it when it's not needed. Recently, more and more restaurants are offering condiments on separate plates. In this way, even if it's in the bowl from the beginning, if you take measures to prevent it from getting mixed into the soup, you can enjoy it deliciously until the end. That's why I gave it a ☆5 for the first time in a while.