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中華蕎麦 時雨 (Shigure in Kannai, Kanagawa)

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中華蕎麦 時雨

Chukasoba Shigure has been on the list of the top 100 shops in East Japan for five years, cementing its status as one of the best in Yokohama.

The interior has a definite chicken theme. How will this one compare? Refined chicken shoyu ramen is, if we do the math, the most prevalent style of ramen on most of these best-of lists. Please don’t do the math, I just guessed that factoid. What I do know is that the master worked Takano, one of Tokyo’s absolute top shops for classic shoyu ramen.

I had to go for the standard chukasoba, but the chicken nanban tsukemen (ホロホロ南蛮つけ蕎麦) and green chili tsukemen (青唐辛子酸辛つけ蕎麦) looked very interesting. Chicken nanban is a dish made famous in Miyazaki Prefecture. Fried chicken is flavored with a sweet glaze and topped with a creamy tartar sauce. Not something you see around ramen very often. When I looked up photos online and in the many ramen magazines that Shigure appears in, I didn’t see any fried chicken or creamy sauce. I’m at a loss. Further research reveals that it was the tsukemen that TRY magazine highlighted.

The soup is a mix of guinea fowl (ホロホロ鳥), Hinai chicken (比内地鶏), and a dozen or so dried seafoods. Noodles are made with Harunokoi (春よ恋) flour. Spring love. The meat toppings change based on the whims of the master. One constant is the hachimanmaki (八幡巻き), chashu rolled with some vegetable filling. This time, it was burdock root and green onion.

The taste is quite different from Takano. At Shigure the taste is a bit more complex, with an underlying bitterness from all the dried fish used in the soup. Go for all the extra meat toppings and you’ll be loving life.

 

 

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