支那ソバ小むろ (Komuro in Gyotoku, Chiba)

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支那ソバ小むろ

Komuro’s attention to detail garnered them fame in the ramen world. There are many shops, especially in the Kanto area around Tokyo, that serve shinasoba. Shinasoba is just another way of saying chukasoba, which is kind of another way of saying ramen. People have and will debate the finer points but generally shinasoba shops are a bit more old school. Classic Japanese ramen, one degree removed from their Chinese roots.

The three points of deliciousness in shinasoba. Soup, noodles, and chashu. Actually, it says the three points of Shinasoba Komuro. Pork and chicken and aromatic vegetables simmered for a long time. Dashi soup made to compliment the bone broth. Homemade noodles and homemade wonton wrappers. Chashu roasted in the oven with tare sauce and honey. おいしい！

Great bowl. Those wontons are top-level. If I came a bit more hungry, I would have ordered a beer and wonton plate (ワンタン皿), crush it, then proceed to smash a bowl of wontonmen (ワンタンメン). A big meal, but one I’d be happy with.

The master trained at another highly ranked shinasoba shop, Kazuya (支那ソバかづ屋) in Meguro, Tokyo. All the way on the other side of town.

Even though the shop is in Chiba, you can get there directly from the Tozai Subway Line. Jump on at Takadanobaba, sleep for an hour, and wake up for ramen!

An interesting part of town. Make a day of it and head to Disneyland. Or, if you are already at Disneyland, skip the food and head out here for lunch.

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