支那ソバ かづ屋
しなそば かづや
Shinasoba Kazuya
Shirunashi tantanmen: 15 / 20
(汁なし担々麺)
Wontonmen: 15 / 20
(ワンタンメン)
I had to be at Meguro station that evening, and wanted to continue my soupless-ramen comparison before leaving Tokyo. There were not many highly ranked abura soba or mazemen in the area (translate: ‘there were none’), but I could find a well respected restaurant that offered many dishes, including a soupless tantanmen. My friend ordered the specialty of the shop, their wanton ramen. As for me, it had been a while I did not have tantanmen, despite my love of this dish, so I had to try this - interestingly, it came with a side-bowl of broth.
Sauce: A spicy sauce flavored with peanuts and coriander and some spicy, sour laiu.
Noodles: The real letdown of what could have been an awesome bowl: much too soft to my taste (the Chinese influence, I guess).
Meat: As usual, a good and high-quality minced beef meat.
Toppings: There were a few bits of cashew nuts (I guess) sprinkled on the whole thing.
Soup (in the side-bowl): A very good clear broth with a strong niboshi taste.
This bowl had everything to appeal to me: I love tantanmen, I love coriander, I love niboshi broth – so how much could I love the combination of the three? Despite this, those very soft noodles really kind of ruined the harmony – with firmer noodles, it could really have deserved a 17/20. Also, I think that it might be a good idea for the cook to cut the coriander in small bits to infuse more the taste inside the dish (maybe on a side plate for those who don’t like coriander!). But anyway, this is a recommended bowl for sure.
The wantonmen was good too:
Soup: It had a weaker taste of niboshi than the side-bowl of the Shirunashi tantanmen, but it was definitely present.
Meat: A couple of bits of yakibhutan (you know, these chinese-inspired pork slices with a red edge) that did not taste anything special and were therefore quite superfluous.
Toppings: Wonton, obviously, and good ones! With a strong taste of lemongrass. Also, some soft menma with a classical taste.
As the cook explained, both broth are made by a mix of niboshi dashi (I'm not sure if it was the tare, or another soup) and torigara/tonkotsu clear soup that they mix at the last minute. The only difference between the side-bowl of the shirunashi tantanmen and the soup of the wantonmen lies in the mix – there is more niboshi dahshi in the side-bowl, obviously.
More info on ramendb.
しなそば かづや
Shinasoba Kazuya
Shirunashi tantanmen: 15 / 20
(汁なし担々麺)
Wontonmen: 15 / 20
(ワンタンメン)
I had to be at Meguro station that evening, and wanted to continue my soupless-ramen comparison before leaving Tokyo. There were not many highly ranked abura soba or mazemen in the area (translate: ‘there were none’), but I could find a well respected restaurant that offered many dishes, including a soupless tantanmen. My friend ordered the specialty of the shop, their wanton ramen. As for me, it had been a while I did not have tantanmen, despite my love of this dish, so I had to try this - interestingly, it came with a side-bowl of broth.
Sauce: A spicy sauce flavored with peanuts and coriander and some spicy, sour laiu.
Noodles: The real letdown of what could have been an awesome bowl: much too soft to my taste (the Chinese influence, I guess).
Meat: As usual, a good and high-quality minced beef meat.
Toppings: There were a few bits of cashew nuts (I guess) sprinkled on the whole thing.
Soup (in the side-bowl): A very good clear broth with a strong niboshi taste.
This bowl had everything to appeal to me: I love tantanmen, I love coriander, I love niboshi broth – so how much could I love the combination of the three? Despite this, those very soft noodles really kind of ruined the harmony – with firmer noodles, it could really have deserved a 17/20. Also, I think that it might be a good idea for the cook to cut the coriander in small bits to infuse more the taste inside the dish (maybe on a side plate for those who don’t like coriander!). But anyway, this is a recommended bowl for sure.
The wantonmen was good too:
Soup: It had a weaker taste of niboshi than the side-bowl of the Shirunashi tantanmen, but it was definitely present.
Meat: A couple of bits of yakibhutan (you know, these chinese-inspired pork slices with a red edge) that did not taste anything special and were therefore quite superfluous.
Toppings: Wonton, obviously, and good ones! With a strong taste of lemongrass. Also, some soft menma with a classical taste.
As the cook explained, both broth are made by a mix of niboshi dashi (I'm not sure if it was the tare, or another soup) and torigara/tonkotsu clear soup that they mix at the last minute. The only difference between the side-bowl of the shirunashi tantanmen and the soup of the wantonmen lies in the mix – there is more niboshi dahshi in the side-bowl, obviously.
More info on ramendb.
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