九十九里煮干つけ麺志奈田

Akihabara’s latest is Shinada, but the full name of this spot is kujukurin niboshi tsukemen shinada. Formerly Tanaka Second, one of my favorite shops.

I was a bit sad when the master, Tanaka-san, decided to change his recipe. I loved it so much that I convinced a TV show to feature them on an episode we filmed:

Raaaaaaaaaammmmmmmmmmmeeeeeeennnnn! As my days with #TokyoExtra are finished, I guess it is ok for this ramen to be as well.

The shop’s name now includes kujukurinhama, the famous beach on the east side of Chiba. This part of Japan is very famous for niboshi, dried sardines. Although these dried sardines make their way into many styles of ramen, nothing utilizes them more than a bowl of thick tsukemen.

Two styles. The above 純濃煮干しつけ麺 thick soup and the below 淡麗塩煮干しつけ麺 thin soup. Choose either. Better yet, go with a friend and get both.

The differences are not just in the soup, but in the presentation of the noodles. The thinner soup means noodles served in konbusui, a light broth made from Japanese kelp. It is a little bit slimy, and has some of the most intense umami flavors you can experience.

Really special stuff.

At first I was upset that I will never have that clear bowl of abalone and spiny lobster ramen again, but I was told that it will sometimes appear as a limited slurp. Regardless of whether or not it is available, this tsukemen is a huge winner.

東京都千代田区外神田3-4-1
Tokyo, Chioda-ku, Sotokanda 3-4-1
Closest station: Akihabara

Open 11:00-15:00, 17:00-20:45
Sundays 11:00-18:00
Closed Mondays

Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

九十九里煮干つけ麺志奈田 (Shinada in Akihabara)

季織亭 (Kioritei in Yoyogi-Uehara)

ラーメン無法松 (Muhomatsu in Kokura, Fukuoka)

蘭州料理ザムザムの泉 (Zamuzamu no Izumi in Hiroo, Tokyo)

九十九里煮干つけ麺 志奈田 (Shinada in Akihabara)

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季織亭 (Kioritei in Yoyogi-Uehara)

ラーメン無法松 (Muhomatsu in Kokura, Fukuoka)

蘭州料理 ザムザムの泉 (Zamuzamu no Izumi in Hiroo, Tokyo)

九十九里煮干つけ麺志奈田 (Shinada in Akihabara)

蘭州料理ザムザムの泉 (Zamuzamu no Izumi in Hiroo, Tokyo)