Chiba, Japan｜自家製手打ち麺 粋や

The meat is delicious! ! !

I'm a ramen amateur, so I can't comment on the details, but I thought it was a very delicate ramen. Each ingredient has a meaning and changes the taste. When you take a bite of the egg, it gives off a light aroma. And you can eat it piping hot till the end. My nose won't stop running. I hope you have tissues. There are also two types of char siu, one of which is fatty and the meat becomes soft and smooth. The other one is moist with chicken chashu. The limited cartilage rice was also very delicious.

A super popular ramen shop near Nishi-Chiba Station. Tori Paitan is a rich and powerful ramen that was once called Chikichiki Bone. Among the rich types, it has a punch, is addictive, and has a thick soup ramen. Of course, the noodles are also stiff and thick noodles, the strongest. Char siu is also excellent. My favorite is the backfat niboshi (only at night?). Sharp and crisp niboshi ramen reminiscent of Niigata Tsubamesanjo. A cup of miracle that combines the umami of dried sardines and the sweetness of backfat! ! Soy sauce is also delicious without complaint. Originally, Ikiya is based on this soy sauce. It's based on the taste of the place where you trained (Kappa @ Motoyawata). The basis of Ikiya is soy sauce! BGM is also jazzy and fashionable✨💍✨ In December 2022, ginger soy sauce was released for a limited time. The hot ginger soup, perfect for the cold winter, made me happy from the bottom of my heart. In April 2023, we launched a new type of sustainable ramen [flavored soba] suitable for the new post-corona era. A cup is 820 yen. This buckwheat was a ramen that was a mixture of mackerel powder, chicken and pork soup, and green onion oil (flavored oil). In May 2023, I ate "Tsukemen" and "Spicy Tsukemen". The black tsukemen, which incorporates the elements of ``kappa'' and ``danchoute'', and the ``spicy tsukemen'', which is quite spicy, are both delicious without question \(^o^)/ June 2023, limited "chicken hot water curry tsukemen". Unlike the old days, it has become a much calmer curry tsukemen. Curry tsukemen that is gentle and soft, but has a rich taste of white chicken broth. "Tartar char siu rice bowl" was also full of volume, and the homemade tartar was super delicious! / In the second half of the same month, “Tsukeritan” will appear! "Are we going into uncharted territory with rich ketchup chicken broth tsukemen?" "Is it possible to make tsukemen so delicious with a seasoning called ketchup?" ! ? ! and marvel. Thin noodles are more popular, but I personally prefer thick noodles.