大勝軒淵野辺店 (Taishoken in Fuchinobe, Kanagawa)

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大勝軒淵野辺店

Eifukucho Taishoken may not be as expansive as Higashi-Ikebukuro Taishoken, but the former has managed to spawn a few shops in their lineage. This style, dating back to 1955, was one of the first to use dried sardines. At the time, niboshi was used in things like miso soup, but not really in ramen. I can’t imagine a world without at least a hint of niboshi in my ramen, and we have Taishoken partly to thank.

Beers are served with a small plate of chashu bits. Nice service. You get a real family vibe at this out-of-the-way shop.

The chashu is from Shimodasan (下田さん家の豚), a local pig farm. Pigs are raised for an extra two months longer than the industry norm. The end product is juicier with more flavor. Tokyo luxury supermarket Seijo Ishi is their biggest client. I can attest, as there is a Seijo Ishi close to my home, that this is some killer pork. I’ve been throwing Shimodasan sausages and bacon into my home cooking for years.

Hardcore ramen nerds know about the raw egg with Taishoken. The soup is served extremely hot with a layer of scalding oil on top. The temperature at the Eifukucho head shop has come down over the years, but it was always a right of passage to burn your mouth on that first slurp. With the raw egg, you can dip your noodles sukiyaki-style for a little extra flavor and a few degrees of cooldown.

Fun, classic shop.

The location way out on Tokyo’s west side makes it a tough sell. There are a dozen or so top-ranked shops in Machida that you should hit up

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