Thursday, October 3, 2013

GACHI 油そば (GACHI Aburasoba in Akebonobashi)

GACHI 油そば

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I like when successful shops open another branch. I like it even more when each new branch is a totally different concept. Shono, an awesome tonkotsu place just east of Shinjuku, gave way to Gachi, a fried-chicken-tsukemen spot in the middle of Shinjuku's gay-bar neighborhood. Next came Gotsubo, a tiny shop serving vege-centric noodles, next to Shinjuku's famous park. The latest, Gachi Aburasoba, goes with nothing but soupless noodles. Yes, in Shinjuku.

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I live in Shinjuku, which made the wheelchair commute less painful than it could have been.

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The concept of aburasoba is simple. Just leave out the soup, add a little extra tare seasoning sauce, and make sure there is plenty of high quality abura, fat, to bring the dish together.

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Aburasoba can be hit or miss. Without the soup, the noodles need to be extra special. The larger aburasoba chain shops in Tokyo source their noodles from a factory. Not good.

Gachi makes theirs in the back. The thick ones, futomen, are outstanding. The noodle chef bills them as nama-pasta-chuka; fresh pasta Chinese style. Some of the best I've had.

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And the oils. 太白胡麻油, sesame oil, and 亜麻仁油, flax seed oil, are both healthy and delicate. Not something you see much at ramen shops.

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Add on a dollop of homemade seabura, pork back fat, and mix away.

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Also on hand was a thin noodle version. Not bad, but it paled in comparison with those thick ones. Some of the best in town.

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They opened on October 1st, so check it out if you have time for lunch in Shinjuku.

Check out my video for GACHI Aburasoba!



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新宿区住吉町7-10
Shinjuku, Sumiyoshicho 7-10
Closest station: Akebonobashi

Open 11:00-16:00

1 comment:

Gurav Raghav said...

I like the Gachi recipe, great blog !