背脂煮干中華そば我武者羅 (Gamushara in Hatsudai, Tokyo)

0 Reviews

背脂煮干中華そば我武者羅初台店

I’m a fan of the Gamushara group. From their original Gamushara to their fat-laden Dokkan to their thick miso Kakua. These shops are all Niigata-style bowls created by Niigata-born Hasanuma-san. Well, a new one just opened even closer to my home, and I had to check it out.

Each shop has a slightly different concept, but there always appears to be some kind of ginger thing going on. Here they have some vinegar mixed with fresh chunks of ginger.

The ginger is a nice addition to the main course of seabura. Pork back fat. Oh yes.

Tsubame Sanjo-style ramen utilizes copious amounts of the stuff. Sheets of back fat from pigs are cooked until soft, then shaken through a strainer to make silky chunks of pure pork fat. It’s heavy but easy to slurp. A word of warning, you shouldn’t drink much of this soup if your body isn’t accustomed to it.

The tsukemen is topped with katsuo flakes and some green nira garlic chives. As with most of the ramen in the Gamushara group, it’s a unique interpretation and it is a pleasure to slurp.

背脂無しでは生きていけない　煮干喰わなきゃ今日も眠れない

No Back Fat No Life. Without Niboshi Today Will be Your Last!

Is my translation ok? Do you agree?

Gamushara group site here.

ソラノイロの桃 (Peach Ramen at Soranoiro in Kojimachi, Tokyo)

ソラノイロの桃 ARTISAN NOODLES What in the name of all holy ramen is going on here?!?! Are those peaches? You bet!…

タナカロボ (Tanaka Robo in Setagaya, Tokyo)

タナカロボ Tanaka Robo opened in June 2020 with a new concept. Niboshi ramen is usually made from dried sardines or…

ぼたん (Botan in Takadanobaba)

博多長浜らーめんぼたん (from Takadanobaba station Waseda Exit, go left and walk up the road for about 4 minutes, past about…