Yokohama, Kanagawa, Japan｜Ramen restaurant

I came across a wonderful shop. This is the best ankake yakisoba restaurant with great taste and great atmosphere. The average serving size is 220g, so it may be a bit much for women. I'm full. It seemed like they were particular about how the pork was boiled, and it was very delicious. I would like to try fried rice next time.

I didn't know that the store had moved and was shocked when I saw the site, but I was very happy to see that it had reopened! Previously, there was only a counter, but table seats were now available, so I was able to take my son there for the first time. The hearty vegetables and just the right amount of soy sauce made it easy for my son, who doesn't like vegetables, to enjoy it. I want to go again soon!

Ankake yakisoba restaurant near Tsurumi East Exit. --- Yakisoba with vegetable sauce and salt on the last day before eviction and closing. Delicious! I hope it comes back somewhere soon! --- I've never eaten Ankake Yakisoba before, but it's a restaurant I've been curious about every time I pass by. From the top left button, I ordered yakisoba with meat sauce and rice (today is Sunday). The flavor is soy sauce, and the doneness is the popular yokuyaki. (It seems that both soy sauce and salt taste good, so there is no recommendation over the other. Trust your intuition and choose soy sauce.) It takes less than 9 minutes to prepare the rice bowl, boil it, grill it, and add the sauce. The looks are average but give the impression of being voluminous. The bowl, overall volume, and individual ingredients are large. Ingredients include bean sprouts, carrots, bamboo shoots, wood ear mushrooms, quail eggs... What about green vegetables? Is it Komatsuna? The meat is thickly sliced ​​boiled pork. Each one is shining. I have high expectations for this. I didn't know how to eat it, so I made it my own way. At first, I bounced the ingredients one by one onto the rice. Each ingredient is delicious. It's a cooking method that retains its texture. I also like the soy sauce sauce that colors the rice. I also have a good impression that they talk to me about various things. Is it mainstream to mix using two tools: astragalus and chopsticks? . I agree with the way you eat it, so you guys eat it on the table. Black pepper goes well, and you can add a lot of it. Japanese mustard in a pot is also good, and after mixing it may be a good idea to place it on the edge of the bowl from the beginning. It was running low, so I threw the remaining 1/3 rice into the bowl. Now, add a little bit of vinegar. delicious. Rice next time too. My mouth and stomach were completely satisfied. Thank you for your meal. What should I eat next time? I'm confused. It seems like the shop is run by just a couple, so it seems like it's a bit of a hassle. (I won't write)... Are you a regular? Your friend? It was fun listening to him talk.