A shinning silver Gyorai, torpedo object has a great impact at “Gyorai.” Through the entrance, you will see a strange view where there are siphons on the counter of Ramen restaurant.
Gyorai proudly presents their clear soup made with coffee siphon. Their soup is made of two broths. One is a thick taste broth of chickens from Aomori and pig’s feet. Another is a nutritious overnight broth of bonitos, mackerels, dried small sardines and a lot of kelps. And they add dried bonito of Makurazaki City, Kagoshima to them and extract soup from the blended broth with siphon one by one. This process removes tiny scums and makes clear taste.
Three kinds of noodle made from the wheat “Haruyokoi” from Hokkaido enhance the taste of soup. The basic “Honkare Chukasoba” (from 790 yen) is a thin noodle of whole wheat flour. “Tsukemen” (from 900 yen) is a thick noodle with glutinous texture. “Inaniwa Chukasoba” (from 850 yen) is a specially made Chinese noodle similar to Inaniwa-udon.
Let’s try the recommended “Honkare Chukasoba.” When you order, you choose three toppings of the ten. One of the toppings is seasonal food and changes monthly. Mostly it is a seasonal vegetable.
The noodle made from whole wheat flour nicely matches the soup with refined and nutritious taste of fishery products and powerful taste of chickens and pig’s feet. After simply tasting soup and noodle, you try toppings. They soak chicken in homemade soy sauce and roast it slowly in oven, and they give the finishing touch of charcoal fire to roast pork. When you dip them into soup, you can enjoy the trinity of soup, noodle and toppings.
If you never have had “Honkare Chukasoba” made with siphon, just try it! It is enjoyable as an entertainment.
Feb 2019 Text: Ryoko Kuraishi Photo: Yasuo Yamaguchi