01 / ABOUT THE PLACE
About this place
Stepping down into the basement dining room in Kanda-Awajicho, guests find two contrasting signatures: a chicken paitan ramen as smooth as vegetable potage, and an unpasteurized soy sauce ramen fragrant with dried fish. The white bowl, dubbed Shiro, immediately catches the eye. Made with an abundance of bones from Tottori Prefecture's Daisen chicken, simmered with close attention to heat and timing, the concentrated broth is combined with a proprietary seasoning base to create a Western-influenced chuka soba. Its velvety, layered mouthfeel clings tightly to each strand of noodle.
On the other side of the menu stands the black bowl, Kuro, or Nihon-Ichi Shoyu Soba, where dashi takes center stage. The stock relies exclusively on seafood, combining ma-ori kelp with 7 varieties of premium dried fish—including mackerel, round herring, sodabushi, and shaved bonito—steeped slowly in cold water before being drawn under two-stage temperature control. Blended with an unpasteurized soy sauce aged through Menko Ushio's own heating process, it offers a direct burst of mellow soy aroma and pure seafood savor.
Toppings stray far from ramen conventions, adding extra character to each bowl. The selection includes asparagus wrapped in pork, sliced duck, dashi-steeped eggs, and poached eggs, allowing diners to tailor their order. A pat of garlic butter melting into the creamy paitan soup is another favorite combination for building deeper richness.
Counter seats line the quiet basement interior, creating a relaxed, casual environment well-suited for solo dining throughout the day and evening. The shop operates on a cash-only basis and does not accept reservations, so having paper currency or coins on hand is recommended before dropping by. Whether leaning toward the creamy white or the aromatic black, diners can choose whichever style suits the day's mood.
