中華そば和渦 TOKYO

Chukasoba Waka, a short walk from Shinagawa Station has everyone’s favorite style of ramen. Refined shoyu with high-quality ingredients from around Japan. Sure, this style is all the rage for a few years now, but it never gets old seeing different chefs’ takes on modern kodawari ramen.

Sansui chicken (山水地鶏) is a specialty chicken developed by the late Minoru Sano of Shinasobaya fame. Each bowl is packed with this premium chicken. It’s a double soup, meaning the chicken broth is blended with a wafu Japanese dashi for added umami.

Noodles are made in-house with domestic flour. What can I say, it’s a great bowl. And with the convenience of Shinagawa, you could hit this one up before boarding the shinkansen bullet train for your next adventures.

Some of the ingredients are on display, like these bottles of shoyu, some from Wakayama Prefecture. The final shoyu tare uses a blend of five different soy sauces. If shio is your thing, the shio tare uses shellfish and three kinds of salt. There’s also a popular shijimi clam konbu water tsukemen. Something for everyone.

Probably the most interesting menu item is the so-called trinity ramen (三位一体). Each day, master Takahashi-san makes a different triple soup combo. For example, shijimi clam x chicken x katsuo broth.

The shop technically opened in 2016 as 中華そば品川和渦. In 2019 the master, Hiroyuki Takahashi (高橋宏幸さん) moved to a nicer spot and renewed the menu to its current state.

From what I’ve read, the previous shop didn’t use the double soup that the current one uses. I’ve also read that there are some secret menu items, like 100% chicken broth ramen. It’s a nice bonus for regular customers.

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