This past week, one of my favorite ramen shops, Jiraigen (地雷源) in Nakano via Izumi, reinvented itself into Niku Niboshi Chuukasoba Saikoro (肉煮干し中華そば さいころ). An interesting roll of the dice if you ask me.
Anyway, I knew I needed to try it asap! I was hoping to see Koitani-san too (and ask him for a job! haha), but he wasn’t there. Although I did see him creep up the stairs as I finished my bowl.
Anyway, Saikoro (meaning dice) is 最高！
Niku and niboshi is like the greatest combination on Earth. I’d argue that Jiraigen’s Garyu Umami Soba was better, but that would be like arguing with my left pinky toe (don’t worry I don’t know what that means either).
The noodles, made in-house, are amazing. They really stood out and stole a piece of the spotlight.
But this was a fantastic show and everything seemed to steal a piece of the spotlight. Koitani-san is a genious!
At night, I met up with Hiroshi in Ebisu to check out a new shop called Dyurumen Buta-aji (づゅる麺 豚あじ 恵比寿神社前). It’s parent shop is Dyurumen Ikeda (づゅる麺 池田) in Meguro, which I haven’t been to yet, but you can be sure I’ll be checking it out very soon.
Buta-aji is a tsukemen shop. And of all the ramen/tsukemen shops that I’ve been to, I came across something that I’ve never seen before–Shime Ramen (〆ラー). You’ll get to see this in a bit, but basically it’s like getting a kaedama, but the kaedama for your tsukemen comes in ramen form. (Joey says whoa!)
Buta-aji means ‘pig-flavored’ and yes this tsukemen tasted like pig. Not bad, not bad at all.
The thick noodles were extremely chewy and highly slurpable, just the way I like it.
No complaints here.
So yeah, Shime Ramen! When you’re finished with your tsukemen noodles, they add thin noodles to the rest of your soup with some kikurage and negi.
This time…I say ‘whoa’!
After a little break, Brian showed up and wanted to go eat ramen.
Kiwa (中華そば 恵比寿 紀和) just happened to be across the street from where we were chillin’.
So we made our way over. The sign out front said they were closed, but the master waved us in and said it was still okay. The master turned out to be very cool. I told him I worked at basa and we exchanged some inside knowledge. haha.
Kiwa’s Chuukasoba is thought-clearing. With one sip, I instantly recognized a lot of vegetables, primarily onion.
Refined without any fish, just chicken.
And here’s the culprit. The soup here is a little sweet (we all yearned for a little more shoyu flavor), but it’s still very good. The master claims that his soup is based on a French recipe. Interesting…