Ginza Haruchan Ramen
Shinbashi's ``Haruchan RamenAfter eating, I headed to Ginza.
On Tuesday, July 16, 2024, we will open our second store in Ginza (Higashi Ginza to be exact).Ginza Haruchan Ramen' has opened.
So, I'm going to play Haru-chan's ladder.
This store is closed on Saturdays and Sundays, and its business hours are 11:00-19:00, so it closes early. . If you don't do this, it will be difficult to visit. .
I visited around 4pm on a weekday, and there was no line.
However, there were still a few customers inside the restaurant, and some people were still eating while they were eating, so you can tell it's popular.
Chuka Soba (Chinese-Style Ramen)
After entering the store, the first thing you need to do is purchase a meal ticket.
Please note that the ticket machines are completely cashless and cannot accept cash.
At Haruchan Ramen in ShinbashiSpecial Chuka Soba (Chinese-Style Noodles)To be honest, I felt that it wasn't worth making a special dish, so this time I decided to try ``Chuka Soba (Chinese-Style Noodles) (1,200 yen)” was selected.
Tsukemen (Dipping Noodles)'s ``Mori Chuka (Dipping Noodles)” was not on the menu.
Also, Ginza was slightly more expensive than Shinbashi, probably because of the location fee.
| Ginza | ||
|---|---|---|
The rice bowl is ready in about 10 minutes.
Let's get it then.
Soup
Niboshi has a scent, but it's not as strong as Shinbashi.
It tastes like pork and has a taste of sauce, so it gives the impression of a dried sardine pork salt ramen.
It's the same as Shinbashi in that the green onions are chopped and it contains wheat gluten.
Noodles
When you slurp the flat noodles, you can feel the sharp edges, and when you bite into them, they are chewy.
I felt that the noodles in Shinbashi were different from other Chan-kei noodles, but I think that the texture of the noodles is also affected by the degree of boiling, but I have the impression that they are different between Shinbashi and Ginza.
Chashu (Braised Pork)
There are two types of parts, rose and plump, and the ratio is about 50/50, with a little more rose.
The roses are quite large and thick, and to be honest, I feel like they are quite greasy.
Ude has a hollow texture and you can feel the flavor of the meat.
Perhaps because of my age, I overwhelmingly preferred Ude.
I'm glad I didn't have to make a special one because it would have been difficult if the amount of roses increased. .
Impressions
Although it's the same Haru-chan, I get the impression that the taste is very different between Shinbashi and Ginza.
If you look at it as a Chan-kei, ``Ginza Haruchan Ramen'' has a more pig-like feel, so I think it's closer to the Chan-kei that I imagine.
However, I felt that the sardines and pork were mixed together, so when I looked at it as ramen, I thought of Shinbashi's "Niboshi" which is completely different from the sardines.Haruchan Ramen” I think it has a higher degree of completion.
Which one you like is a matter of taste, but I personally prefer Shinbashi. .
Also, when I ate in Shinbashi, I felt there were various problems with the operation.
- poor rotation rate
- I get very hot while eating
- The creator is a foreigner
Regarding the poor turnover rate, I was able to enter the store without waiting in Ginza, so I couldn't compare it.
When it comes to the temperature inside the restaurant, which can get quite hot while eating, Ginza wins.
The Ginza store is an independent store, so the air conditioning works well and I was able to eat without getting sweat stains on my T-shirt.
Shinbashi and Ginza were the same when it came to the makers being foreigners. .
『Chan-kei” is becoming popular, but I think this is why it is not catching on to trends like Iekei or Jiro/Jiro Kei. .
I think there are various issues such as labor cost issues and a lack of human resources, but I don't want this to be a temporary boom, so I would like something to be done about it. .
