Tateyama, Chiba, Japan｜Sanga

Try Sanga ramen. You are missing out if you don't. The broth is thick and hearty, it clings nicely to the bouncy noodles. The roast pork belly is nice and thickly cut, and perfectly tender. And the egg is a delicious highlight to the broth. The portion is good and can be increased for a very reasonable price. A series of free condiments are available to season the ramen to your taste. I added heaps of raw diced garlic. All in all a very pleasurable experience, especially on a cold winter day!

When I go to Tateyama, I always want to eat seafood, so I decided to stop by the other day. It was Saturday afternoon, but there were no customers, so what? Although I was worried, I ordered the bonito noodles. The price of ramen is getting higher these days, so I thought 1200 yen was unavoidable, but it was a very thick and hearty bonito soup, 200g of medium-thick straight noodles, 1 piece of chashu, 1 seasoned egg, and menma. It was topped with onion slices, which you don't often see anywhere else, and was quite filling. The char siu is thickly sliced ​​but has a smooth texture and is well seasoned, the flavored eggs are as seasoned as the soup, the noodles have the unique aroma of Chinese noodles and are cooked perfectly, and the temperature is slightly lukewarm rather than piping hot, which is good for my cat-toned taste. It was a very nice arrangement. It was such a delicious restaurant that it was strange that there were no customers.

I visited on my way back from Tateyama Hospital without much expectations. The restaurant is said to be famous for its bonito soup, but I was in the mood for some tonkotsu soy sauce, so I ordered the Sanga style tonkotsu soy sauce. I haven't found a restaurant near Tateyama where I can eat Iekei Ramen, so I think it's a valuable presence. The taste was on par with the tonkotsu soy sauce I eat in Tokyo, and it was very delicious and reassuring. Next time I would like to add seaweed topping and rice as well.