Ecchan ramen
Today I have an errand in Takadanobaba early in the morning, and my next errand is in the afternoon, so it's been a busy day.
Since I don't feel comfortable returning home, I decided to go to Shinjuku and kill some time.
First of all, let's prepare your stomach.Ecchan ramen”.
Recently I've been addicted to ``Chan-kei” This is a shop.
Located in Kabukicho, it is open almost 24 hours a day, a business style unique to Kabukicho.
I visited around 8:30 in the morning, and although it wasn't full, the restaurant was quite crowded with people who were working in Kabukicho or just having fun.
Chinese noodles/rice
Rice is a must for Chankei, so I ordered Chinese noodles (850 yen) and rice (150 yen) for a total of just 1,000 yen.
Although we have a food ticket system, we are happy to be able to use electronic money at the food ticket machine.
Chuka Soba (Chinese-Style Ramen)
The food was served in less than 10 minutes after handing over the food ticket.
Let's get it then.
Soup
Until now, “New Tomochin』、『Ikebukuro Hirochan Ramen” I ate it, butI feel that the salty taste is stronger compared to these stores.
At first there is a pork flavor, and in the second half you can feel the taste and saltiness of the sauce.
Although it is a soy sauce ramen, it has a stronger salty taste than soy sauce, so it feels more like salt ramen.
Noodles
The noodles here are thin to medium thick, and the impression is no different from other stores.
It has a smooth and chewy texture and is cooked to the right degree, neither too hard nor too soft.
Chashu (Braised Pork)
If you were to compare it to a Chan-style restaurant, I think the amount of chashu was a little modest.
However, if you compare it to a normal ramen shop, it's on the level of char siu noodles.
The meat is soft and has a strong flavor.
garlic
Chan-style shops have garlic on the table.
Up until now, I had avoided adding garlic because I was concerned about bad breath and taste after meals, but today I don't have anything to worry about, so I'll add it.
Rather than making it more junky, I get the impression that garlic is used in the soup, and it gives off a faint garlic scent.
If you ask me if garlic goes well with Chan-kei, I think it does, but I have the impression that it's not a must-have like with Jiro-kei or Iekei.
rice
There is no kappa (pickled cucumber) on the table, but they put it on top when served.
I was using a household rice cooker, but I could see it from behind the counter.
If you use a large rice cooker that is commonly found in restaurants, you may not be able to get the rice cooked properly, but since it is for home use, you can eat it with confidence.
Impressions
『New Tomochin” and “Ikebukuro Hirochan Ramen” were from the same lineage, so I thought that the Chan lineage was the same everywhere, but it turned out to be a completely different lineage.
It's delicious, and the framework of Chan-kei is the same, but I felt like the vectors were a little different.
I have now been to 3 Chankei stores, but each store has its own characteristics, so I plan to visit another one.
