3/5 take Y. 1 year ago on Google
(Translated
by
Google)
I
stopped
by
at
5:00
pm
just
because
I
was
attracted
to
the
popular
local
noodle
Yushin
and
the
simple
agodashi
soup.
The
first
customer
is
popular,
so
it's
a
coincidence.
I
ordered
the
No.
1
recommended
"Men
Yushin
Ramen".
Expectations
are
rising
as
it
was
introduced
in
Super
J
"Ramen
Road".
Served
in
5-6
minutes.
One
sip
of
the
soup
spreads
the
aroma
of
the
chin.
It
was
written
as
animal
+
chin,
so
I
thought
it
was
a
little
more
persistent,
but
it
felt
light.
Even
though
it's
an
animal
type,
it's
not
a
pork
bone,
but
a
kind
of
chicken.
Recently,
I
have
the
impression
that
the
dashi
soup
is
a
little
thin
compared
to
the
non-chemical-like
refreshing
type
that
has
customers
lining
up
in
urban
areas,
but
it
is
not
that
it
tastes
bad,
it
is
normally
delicious.
The
noodles
are
thin
and
straight,
and
although
they
are
made
from
whole
wheat
flour,
they
are
not
rough
and
easy
to
eat.
The
supplementary
menu
said
that
you
could
choose
the
thickness
of
the
noodles,
but
there
was
no
choice
without
being
asked.
?
?
?
Well,
if
the
store
says
this
way
of
eating
is
the
best,
that's
fine,
but
I
would
like
an
explanation.
The
char
siu
is
a
thigh
meat
that
is
less
greasy
and
refreshing,
but
it
is
delicious
because
it
is
not
dry.
The
seasoning
is
the
taste
of
char
siu
from
an
old
ramen
shop.
A
piece
of
chicken
thigh
is
placed
under
the
char
siu.
The
price
is
900
yen
for
normal
ramen.
It's
undeniable
that
he's
bullish.
Prices
at
ramen
shops
have
gone
up
across
the
board
since
the
Ukraine
problem,
but
even
in
Tokyo,
the
normal
price
of
900
yen
is
on
the
high
side.
Considering
the
balance
between
price
and
taste,
it's
a
bimyo
place.
It
was
a
feast.
Popular
Gyoza
&
Shrimp
Gyoza
Takeout!
Popular
gyoza
dumplings
that
are
on
par
with
the
agodashi
ramen.
It
seems
to
have
garlic
in
it,
so
I
decided
to
take
it
out
after
work
and
eat
it.
So-called
ordinary
gyoza.
It
has
a
lot
of
meat
and
is
well
seasoned,
so
you
don't
even
need
soy
sauce.
I
think
it
would
be
even
tastier
with
a
little
bit
of
black
vinegar,
but
it
can't
be
helped
since
it's
takeout.
Japanese-style
dumplings
with
garlic.
shrimp
gyoza
Shrimp
is
rumbling
and
has
a
plump
texture.
The
whole
gyoza
is
slightly
smaller
than
normal
gyoza,
but
there
are
3
to
4
gyoza
in
one
gyoza.
Both
skins
are
the
same
thickness,
the
thickness
that
fits
the
fried
dumplings.
It
has
a
delicious
chewy
texture
that
doesn't
stand
out
too
much.
Two
types
of
gyoza,
which
are
smaller
than
general
gyoza,
are
4
pieces
each
and
430
yen
is
a
bargain.
Of
course,
there
are
also
single
items.
When
I
came
to
Iwaki,
there
were
a
lot
of
fish,
so
I
felt
fresh
and
very
delicious.
It
was
a
feast.
(Original)
地元で人気の麺遊心、あご出汁あっさり系に惹かれて17時ジャストにお邪魔しました。
先客一人、人気だから日たまたまなのか。
1番推しの「麺遊心らーめん」を注文。
スーパーJ「ラーメン道」にも紹介されたとのことで期待が高まる。5〜6分して提供される。
スープをひと口、あごの香りが広がる。動物系+あごと書いてあったので、もう少ししつこさがあるのかと思いきやあっさりした感じ。
動物系といっても豚骨ではなくて鶏の類いなのでは。
最近、都市部で客を並ばせている無化調サッパリ系に比べると、ちょっと出汁が薄いかなぁという印象だが、不味いということではなく普通に美味しい感じ。
麺は細めのストレートで全粒粉の割にはザラつきがなく食べやすい。
補足メニューには麺の太さが選べると書いてあったけど、聞かれることなく選択肢は無し。
？？？
まぁ、店がこの食べ方が1番旨いっていうことならそれで良いけれど、説明くらいは欲しいところ。
チャーシューはもも肉で脂少なくサッパリしているが、パサパサしていない火入れで美味しい。味つけは昔のラーメン屋のチャーシューの味。
チャーシューの下に鶏ももがひと切れ、こちらは特別な味つけは無しく、ももならではのジューシーさ。
お値段がノーマルのらーめんで900円。
強気なのは否めない、ウクライナ問題以降ラーメン屋は軒並値上しているが、東京でもノーマル900円は高い方。
値段と味のバランスを考えるとビミョーなところ。
ご馳走さまでした。
人気の餃子&海老餃子
テイクアウト！
あご出汁らーめんと肩を並べる人気の餃子。
にんにくが入っているようなので、仕事が終わってテイクアウトして食べることに。
いわゆる普通の餃子。
肉が多めでしっかり味つけしてあるので醤油が要らないくらい。あれば黒酢をちょこっとまわしたら、より美味しいと思うけどテイクアウトだから仕方ない。
にんにくが効いている日本式餃子。
海老餃子
海老がゴロゴロ入っていてプリプリの食感。
全体が普通の餃子よりひと回り小振りだけど一つの餃子に3〜4匹は入っている。
皮はどちらも同じ厚さ、焼餃子に合う厚み。
突出しすぎないモッチリ感が美味しい。
一般的な餃子より小振りではあるかわ2種類の餃子が各4個づつで430円はお値打ち。勿論、単品もある。
いわきに来て魚が多かったから新鮮でとても美味しく感じました。
ご馳走さまでした。
