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Chicken broth soy sauce ramen 770 yen. An izakaya where businessmen and neighborhood families relax and enjoy a wide variety of seafood. The lunchtime ramen is a chicken-based dish with a clear flavor derived from the noodles that are served at the end of the day. It is blended with three types of soy sauce, including tamari soy sauce.
The izakaya offers a menu of "all you need" staples such as sea bream and shellfish sashimi that he personally purchases at the market, fluffy dashi rolls, and crunchy jaga butta (potato butter). Mr. Kimoto, a dedicated chef, stands in the kitchen and says, "Even when I was in elementary school, my dream was to be an izakaya owner.
In order to continue to be a favorite izakaya even with the Corona disaster, the ramen business for lunch, which began in the summer of 2020, is doing well. The chicken broth, which was finally arrived at by changing the contents of the broth and devising a soy sauce blend for the kaeshi, is a light soup that many people finish. Taiwanese mazesoba and Taiwanese ramen are also on standby.
The popular 418 yen dashimaki (dashi roll) is carefully rolled up one by one after an order is placed, soaking up the broth. It is also available with green onion, cheese, mentaiko (cod roe), and more.
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