The restaurant is hidden in the back alleys of Shinjuku; it is situated between Shinjuku Gyoenmae and Shinjuku Sanchome Stations.
There are only seven counter seats overlooking a tiny kitchen and two tables with capacity of two persons each. As you enter the restaurant, purchase your ticket from a vending machine. There is an English guide for all the buttons as well as an English description of the dishes.
The signature bowl, Shoyu Soba, is made of three different types of soup referred to as a “triple soup.” The soup stock is complex yet delicate: it is made from clear pork broth, wa-dashi (Japanese stock), and hamaguri clam dashi. Toppings include homemade truffle sauce, porcini mushroom oil, and porcini mushroom flakes. The noodles are homemade with six different types of domestic flour.
Another type of bowl, Shio Soba, is seasoned with a blend of Mongolian rock salt and natural Okinawa sea salt. The hamaguri clam provides a stronger punch to this bowl compared to the Shoyu Soba. The soup contains mostly hamaguri clams and red sea bream; it is served with Italian white truffle oil, homemade porcini mushroom duxelles, pancetta bacon bits and inca berry sauce. Noodles are the same used in the Shoyu Soba.
If your taste and appetite permits, we recommend you order Nankobai Shirasu Don, a rice bowl topped with umeboshi (pickled plum), shirasu (whitebait), green onions, and dried seaweed. Try pouring a bit of your remaining ramen soup into your bowl to make a porridge.
Although turnaround is relatively fast, you should expect to have to lineup and wait for an opening.
ミシュラン掲載の超有名店。蛤と鯛の旨味のスープと麺が調和した完成された一杯。スープずっと飲める。 Quote from Google Map Review
Photographers:adahei.gourmet mogu_style
