Sumibiyaki Noukou Chukasoba Okurindo

Sumibiyaki-Noukou-Chukasoba Okurindo is known in the Shiba-Daimon area as a leading example of unique ramen, with its distinctive style of grilling seafood over charcoal and dissolving it into the soup. Its diverse menu features blue fish such as mackerel, saury, horse mackerel, sardine, salmon, and squid, as well as chestnut and mushroom options. The signature dish is the recommended "Mackerel". Fish grilled over charcoal is made into a paste and dissolved into a rich, flying fish dashi-based soup. From the thick, viscous soup, the fragrant aroma of grilled fish and a deep umami flavor burst forth with the first bite. The most distinctive feature is the style of serving toppings on a separate plate. Chashu pork, minced onion, charcoal-grilled green onion, and nori seaweed are served on separate small plates, allowing you to enjoy changes in flavor by adding them at your own timing while maintaining the temperature of the soup and noodles. The noodles are thin and straight, typical of chukasoba, and entangle well with the rich soup. The specialty topping, Truffle Flavored Soft-Boiled Egg (200 yen), is exceptional; when added in the latter half, the rich mackerel flavor combined with the fragrant truffle aroma transforms it into a different dish. A sprinkle of sansho pepper from the gourd-shaped dispenser adds a refreshing accent. The option to enjoy it twice with "Aedama" (extra seasoned noodles, 300 yen) or as a "Teishoku" (set meal with white rice and tsukudani) is also popular.