Now that I have to go to basa practically everyday, I started expanding my local ramen perimeter. Sangenjaya, aka Sancha, has some great shops and it’s time I began exploring.
The first shop on my radar turned out to be Noodle And Bar Sancha Fukami. While doing my research for the day, there was only one reason why I chose to come here.
Yes, there aren’t that many Tokushima Ramen shops in Tokyo (characterized by the raw egg topping) so I was extremely eager to give this one a try.
The noodles are thin, but everything about this soup is heavy. It’s not something I’d want to eat everyday, but I could still eat it everyday. Make sense? I didn’t think so.
The meat was damn good tho. I pondered ordering a chashu-han, but my stomach advised against it.
I’ve always been fascinated by our burnt garlic. Customers have asked for a garlic version of our Tondaku Wadashi Soba so I tested one today. I think we’ve got what the customers want.