魚と豚と黒三兵

Kurosanbe (full name Sakana to Buta to Kurosanbe) is a newly opened shop that took over when another shop in the back alleys of Nishi-Shinjuku shut down. I can’t for the life of me remember the last shop’s name, it must not have resonated with me. Though I forgot the last one, Kurosanbe is one to remember.

The name Sanbe (三兵) literally means three warriors. Perhaps this name comes from the three ramen chefs who run this spot. They all trained in Osaka with the Sabaroku Seimenjo group which is part of a larger Fuijio Food Group. I’ve never been to any of the 12 Sabaroku shops, but the internet tells me that they focus on using saba for a nice umami punch in their ramen.

Kurosanbe is, as expected, using dried saba fish as a base. Pork plays a major role as well. The result is a solid tonkotsu gyokai style bowl.

The bonus that makes this one special is the non-ramen menu. Gyoza for days.

The signature gyoza is served on a hot iron plate and the shrimp gyoza are essentially an entire XL shrimp done gyoza style. The shop has drinks as well. Gyoza + beer = good.

Homemade noodles. MSG-free. English menu.

I hope business is ok on this back street. I know locals go to the handful of shops around here, but none of these shops (there are half a dozen spots on the street) ever seem too busy.

Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

魚と豚と黒三兵 (Kurosanbe in Shinjuku, Tokyo)

Mashi no Mashi in Roppongi, Tokyo

IRUCA Tokyo in Higashi-Kurume, Tokyo

きしもと食堂 (Kishimoto Shokudo in Okinawa)

魚と豚と黒三兵 (Kurosanbe in Shinjuku, Tokyo)

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Mashi no Mashi in Roppongi, Tokyo

IRUCA Tokyo in Higashi-Kurume, Tokyo

きしもと食堂 (Kishimoto Shokudo in Okinawa)