Narita, Chiba, Japan｜天好

The soba restaurant had changed to a ramen restaurant only on Wednesdays and Thursdays, so I couldn't resist going in. There are various soups such as soy sauce, salt, miso, and soy milk, but this time I ordered the soy milk ramen. I ordered handmade gyoza and ramen with simple tofu and mizuna toppings, so I ordered pork belly chashu topping. The skin of the gyoza is handmade and chewy, and when you bite into it, the meat juices come out from inside. The ramen is creamy, but because it's made with soy milk, it has a light taste. The small plate comes with wasabi and you can change the taste, so you can enjoy it again with a substitute. The soy milk neutralizes the harsh sensation peculiar to wasabi, making it recommended for those who don't like wasabi. The restaurant is staffed by two women, and the customer service is courteous, and the dishes and utensils served have a feminine quality to them. There is also a secret menu for substitute balls, so I would like to order there next time.

There was a parking lot. Today is a ramen restaurant day, except Wednesday and Thursday, it's a soba restaurant. There were counter seats and tatami rooms. Usukuchi soy sauce ramen and white soy sauce ramen. The usukuchi soy sauce ramen has a bonito-flavored soup stock, two kinds of pork and chicken chashu, mizuna, boiled egg, and menma. It came with wasabi, and when I ate it as is, and then added wasabi halfway through, the noodles were thin and firm. was very delicious. The soup of white soy sauce ramen is completely different. The char siu, meat dumplings, menma, and radish toppings on the chicken skin are also delicious. Then, I forgot to take a picture of the Aedama from the secret menu (>_<) with a soft-boiled egg and lots of green onions. I took a photo after mixing. Everything was very delicious. I would love to go again.

The light soup stock and noodles were very delicious. Mizuki is the only one doing it, so I can't go there.