Kasugai, Aichi, Japan｜Ittenbari

Onomichi (Fukuyama) ramen with classic noodles and soup Visited on a Saturday morning at 10am, just after opening. When you park your car in the parking lot in front of the store and look under the noren curtain, you'll find a menu with double doors and a menu plate hanging on the wall of a space reminiscent of a Hokkaido entrance hood. Our restaurant operates on a food ticket system where you take the menu tag for the item you want to order, then go through the second noren curtain and hand it to the staff, but the payment is done last. ○Chinese soba (Onomichi ramen) 700 yen ○Takana rice small 100 yen Well, the Chinese noodles have a dark soy sauce color and at first glance, they look like tamari soy sauce. However, once you take a sip of the soup, the scent of soy sauce leaves your nostrils, and your tongue is left with a mild salty taste and a sugary sweetness. The kaeshi sauce seems to be Kanro soy sauce (saishikomi soy sauce), which is popular in the Sanin-Sanyo region, but is there a large amount of kaeshi sauce? As I continued to eat it, I began to feel a strong urge to return it. The soup stock has a unique aroma of chicken bones and a simple umami flavor, and almost at the same time, the aroma of the bonito. Next was the strong umami, almost sour, of Soda bonito, followed by the refreshing sweetness of sardine-based dried sardines. You can clearly taste the sweetness of dried sardines and anchovies, but you can also feel the sweetness of sardines, which is different from anchovies. Is it a wet sardine? When I asked at the time of checkout, I was told that they used Hirako dried sardines (red sardines). I also detected the sweetness of the onion, which complemented the sweetness of the kanro soy sauce, and the flavor of the dried shiitake mushrooms, and I felt the simple umami that was common to the Shokatei ramen I had recently in Konan City. The backfat is said to be made with Mikawa mochi pork from Aichi Prefecture, but the authentic Onomichi style uses slightly larger grains of backfat and dried sardines oil with the scent of olive oil to add flavor at the end. On the other hand, the low-temperature horizontally beaten straight noodles shipped directly from Onomichi City, Hiroshima Prefecture are rarely seen in the Tokai area, and have a unique, firm texture that is different from Hakata noodles. It reminded me of Onomichi ramen. Although the small fish from the Seto Inland Sea, such as horse mackerel and dried sardines used by the closed Inuyama store, were no longer used, they still used dried sardines from the Seto Inland Sea and low-temperature noodles from Onomichi. Our Chinese noodles, sprinkled with back fat, are truly the classic Onomichi ramen that is rare in the Tokai area.

I visited Ichitenbari in Kasugai City, Aichi Prefecture to try Chinese noodles and soy sauce ramen, commonly known as Onomichi Ramen. The standard dish is soy sauce flavored with seafood stock and plenty of backfat. I liked the strong soy sauce flavor (lol), and the noodles also had a flavor that made use of the ingredients. This time, it is topped with char siu named "meat". This was also good because it soaked up the flavor and fell apart. And the ``Niboshi Flavored Oil'' on the counter also changed the taste. This is another type of ramen with the fragrant taste and aroma of Niboshi (lol). Since Sunday morning, I have had a good cup of love, without leaving a single drop!!!

Meat Chinese noodles¥900 Ramen with strong soy sauce, which is rare around here. However, there is no habit and you can drink it smoothly. Straight noodles with just the right amount of wheat. In the second half, you should add dried sardines and flavored oil on the table. Next, let's go eat dried sardines Chinese soba. Definitely delicious. I went before 12 o'clock, but there were few customers, is it because they are not focusing on advertising? and cheap. I keep coming back.