首里製麺

I forgot that this was on my list until after I had finished a bowl at Basanova. No worries, a double bowl day isn’t out of the ordinary.

Located right on the main drag of Daitabashi’s Okinawa shopping street, this is the place for sokisoba – ソーキそば, that distinctly island version of ramen.

Homemade 高麗胡椒. Koregusu is made by soaking chili peppers in Okinawan liquor for a very long amount of time. It’s basically hot sauce that gets you drunk. Enjoy responsibly.

And the ソーキ. Pork stewed for hours in a mix of shoyu and more Okinawan liquor. The most delectable, tender meat that ever touches ramen.

The choice of broth is either Okinawa style, or the shop’s own Tokyo version. Keizo of Go Ramen forced me to order the 首里だし, much heavier than the standard lightweight 沖縄だし.