世田谷中華そば祖師谷七丁目食堂

In recent years, the main trend in ramen is to use high-end specialty ingredients to set your bowl apart from the other delicious shop down the street. Local dried fish, small-batch soy sauce, and name-brand pork all make these bowls unique. The other ingredient I’ve started to see more and more of is duck. Not as the main ingredient, but as something to give another layer of flavor to the broth that is normally reliant on chicken.

Their regular bowl of chukasoba is only 600 yen, an unheard-of price for top-tier ramen in Tokyo these days. Regular bowls of ramen have surpassed 1000 yen these days, with special bowls creeping above 1500. Not that it matters, but this shop has been recognized by Michelin with a Bib Gourmand award. This shop is also connected to Shibasakitei (柴崎亭), a ramen shop that I have yet to write about.

Wontons (or are they spelled wantan?) are always the way for me. Duck shio wonton (鴨塩わんたん). The ramen here is quite light with a hint of niboshi. Simple, local stuff. The charcoal-grilled pork is a nice touch. You’d probably never come out this way, but maybe you should. Soshigaya-Okura Station is home of Ultraman!

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Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

世田谷中華そば祖師谷七丁目食堂 (Soshigaya Nanachome Shokudo in Setagaya, Tokyo)

らぁめん鴇 (Ramen Toki in Fujisawam Kanagawa)

中華そば半ざわ (Hanzawa in Sugamo, Tokyo)

六感堂 (Rock'anDo in Ikebukuro)

世田谷中華そば 祖師谷七丁目食堂 (Soshigaya Nanachome Shokudo in Setagaya, Tokyo)

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らぁめん鴇 (Ramen Toki in Fujisawam Kanagawa)

中華そば 半ざわ (Hanzawa in Sugamo, Tokyo)

六感堂 (Rock'anDo in Ikebukuro)

世田谷中華そば祖師谷七丁目食堂 (Soshigaya Nanachome Shokudo in Setagaya, Tokyo)

中華そば半ざわ (Hanzawa in Sugamo, Tokyo)