Suginami City, Tokyo, Japan｜冷やし中華専門店 Hiyachu(ひやちゅう）

[Black vinegar goes well with it ☆ A rare hiyashi chuka specialty store in the country] Kichijoji Honmachi, Musashino City, Tokyo. After operating in New York, USA for several years, it opened in Tameike Sanno in February 2019. In February 2020, moved to Roppongi 1-chome. In April 2020, when the world was full of coronavirus, we moved again to Kichijoji. The Mediterranean restaurant ``Da Meo Pataca'' is open for rent only during the day. Western-style cold Chinese food is delicious♪︎(๑´ڡ`๑) This place is quite far from the station and a little off Inokashira Street, so I didn't notice it until about 3 years after it opened in Kichijoji. As a fan of cold Chinese food, you must stop by ε=(ﾉ･∀･)ﾂ Before 13:00 on weekdays, 1 customer before and 2 customers after. A one-off operation by a female shopkeeper. Verbal order payment deferred. It's a rented space in a Mediterranean restaurant, so it has the atmosphere of a restaurant in the European countryside. That's good (*´-`) ◆Today's order◆ Black vinegar 800 yen Large serving (1.5x noodles) 100 yen The noodles are chewy, flat, and curly, and have a texture similar to fresh pasta. The chilled Chinese sauce is made with soy sauce, black vinegar, and vegetable paste. Vinegar has a milder acidity than grain vinegar, and for some reason it gives a Western-style feel when you use it. φ(..) Ingredients are pork shoulder roast pork, half-boiled egg, cucumber, lettuce, early red, seaweed, cherry tomatoes, and tuna channe. Mix well ヾ(○･ω･)ﾉ Unlike the cold Chinese food with vinegar soy sauce and sesame sauce that we are used to, it feels more Western-style. I recommend the cold Chinese food imported from NY ヾ(о-ω･)ﾉ⌒★ #Komusubi #chilled Chinese food #all year round #Inokashira Street #Reimported from NY #Italian cold Chinese food #Mediterranean scent #ramen #Cold noodle #B class noodle dishes #beautiful shopkeeper #Rental business #Da Meo Pataca, a Mediterranean restaurant at night #High possibility of revisiting #Next time green sauce #Password is "Kichijoji in our hands!"

Black Vinegar Hiyachu. Originally, the store opened in Tameike Sanno in February 2019 and moved to Roppongi 1-chome in February 2020, but closed after only two months due to the new coronavirus. Moved to Kichijoji on April 8, and rented a room in the Mediterranean restaurant "Dameopataka". Also, this shop was originally "Ramen Lab" in Manhattan, NY, and was open only for a limited time during the summer. It was a triumphant return to Japan in the form of a reverse import, so to speak. “Ramen Lab” is a shop launched by Eitoshi Nakamura, the founder of “Nakamuraya”. The female shopkeeper Miura was wearing a mask, so I couldn't tell clearly, but she took off the mask just a little to taste it, but as rumored, she was quite beautiful! ! As the name suggests, there are various types of chilled Chinese noodles. The sauce is made with soy sauce and black vinegar, but it also has vegetable paste to create a western flavor. The noodles are flat, medium-thin and curly noodles, and they are very chewy and delicious! There is also a entanglement with the sauce and it is quite delicious! It is not chilled mazesoba but chilled Chinese noodles. Ingredients are pork shoulder roast pork, soft-boiled egg, julienned cucumber, sliced ​​purple onion, wakame seaweed, julienne lettuce, mini tomato, okra, and tuna chane. The tuna chane is a spicy original condiment, making it a wonderful taste-changing item. The variety and perfection of each ingredient is excellent! I think that this kind of playfulness was accepted by New Yorkers instead of the orthodox hiyashi chuka. It was a one-of-a-kind cup and the taste was quite delicious! I would love to see other menus as well. I would like to come again.

Eh! Specializing in hiyashi chuka? I thought it was winter but I tried it and was surprised! ️It was a taste I've never had before. If you think it's just hiyashi chuka, you're wrong. I tried the standard black vinegar, but I definitely wanted to try other flavors. This is a restaurant that provides inspiration for those who prepare meals.