Special pork back fat dried sardine ramen｜Seabura niboshi chuka soba Gamushara

“Seabura niboshi chuka soba GAMUSHARA” (pork back fat dried sardine ramen Gamushara) features “pork back fat” in a Niboshi (dried sardine) broth.
I have not had many chances to eat ramen with pork back fat on it, but this ramen is very appetizing just by the combination of Niboshi (dried sardine) and pork back fat.

The exterior of the restaurant had a very nice and elegant appearance with white noren and white lanterns.
Upon entering the restaurant, it was surprisingly spacious, featuring a kitchen and an L-shaped counter.

Near the entrance is a meal ticket machine, where you purchase a meal ticket for the menu item you want to eat and wait at your seat.

Cold drinks, hand towels, and paper aprons are all self-service. The hand towels are cloth and the paper aprons are non-woven. The attention to detail is what makes us feel the “spirit of hospitality.

The restaurant recommends “pork back fat dried sardine ramen”. You can also choose the “light” niboshi soba, but since the back fat is the restaurant’s special feature, I order the “Special pork back fat dried sardine ramen”.

The “pork back fat dried sardine ramen” was topped with a generous amount of char siu pork and seasoned egg. It was “pork back fat dried sardine ramen”. The amount of “pork back fat” seems to be adjustable.
As soon as you sip the soup, you will feel the texture of the pork back fat in your mouth. The pork back fat seems to be the best partner for ramen.

The noodles are “Niigata Tsubame-Sanjo style” super-hydrate noodles. The noodles are “noodles with kinked edges”. They are characterized by their “udon-like chewiness.
It seems that it is possible to order “hard noodles,” but considering the compatibility with “pork back fat,” normal boiling is probably the best.

【 UMAMECCA Editor’s voice 】

The combination of pork back fat and niboshi (dried sardines) was very attractive and tasty.
The noodles were also very good, and the toppings were also very tasty.