粉麺小屋 (Komenkoya in Nakano, Tokyo)

0 Reviews

粉麺小屋

Komenkoya (flour noodle small shop?) made some waves in the Nakano area when they paired freshly made noodles with all the toppings you could want in a bowl of shoyu ramen.

Homemade noodles with a blend of Japanese flour. The soup is made with specialty chickens, kombu, and dried fish from the Seto Inland Sea. The pork is Sangen (三元豚) pork, which is a generic name for specialty pork bred from three purebred pigs. By mixing breeds, you can create heartier swine that excel in the Japanese countryside.

The toppings on the tokusei 特製 bowl are essentially perfect. Two kinds of pork chashu, chicken chashu, and an egg. It’s a lot of food, so you might want to get the smaller serving of noodles this time.

Or maybe not. These noodles are tops.

Noodles are made on-site and hand-pressed before boiling. These ones are chewy and firm. There is a bit of a Kitakata thing going on, only a bit thicker. I’d be curious to try their mazesoba, made with lard from Holland.

You might be lucky and see some noodles being made.

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