01 / ABOUT THE PLACE
About this place
Choose how firm you like your noodles, how strongly seasoned you want the soup and how much oil to add, then enjoy a satisfying bowl with rice. That customisable style of eating is part of the appeal at Ichikakuya Shibakoen.
One diner ordered salt-flavoured negi chashumen with regular-firm noodles, a stronger seasoning and extra oil. Beneath the chashu pork covering the bowl was a generous layer of green onions; the springy noodles were said to pair well with the rich, savoury pork-bone broth. Ramen topped with seasoned egg or extra chashu is also available for those who want more toppings. One reviewer particularly enjoyed dipping nori seaweed into the broth and eating it with rice, a combination that makes alternating between noodles and rice especially appealing.
For a little more variety, add mini sutameshi to your ramen. Served with a raw egg, this rice bowl is a satisfying option when you want something besides noodles during the meal.
Abura-soba is another choice, whether you fancy something other than ramen or are dining with someone whose tastes differ from yours. Options include versions with a soft-boiled egg, cheese or spicy cod roe, offering a different style from a bowl of soup noodles.
The Shibakoen 2-chome branch can suit anything from lunch to a late meal, and is also an option for dining solo.
