麺や 七彩 八丁堀店
File this under best-of-the-best. An epic bowl. A masterpiece.
Shichisai was one of my favorite shops back in the day. They were credited with being one of the shops to put mukacho, preservative-free ramen, on the map. Their kitakata-style noodles were made in house and hand massaged before serving them in a niboshi-rich broth. If you've had real kitakata-style ramen before, you would approve of Shichisai's attention to detail.
So how does their second shop, located in Hatchobori on Tokyo's east side make it even better?
They literally make their noodles on the spot.
From rolling the dough, to kneading it, to cutting it, everything is done in front of you.
And it isn't just a gimmick. The vigorous handling means a chewier noodle.
The only downside is the time. It takes around ten minutes for your noodles to be made. I arrived first thing in the morning on a weekday, so no problem. If you were coming during a busy weekend day you might have to wait a very long time. I can't say for sure, please make sure you arrive early if possible.
Schichisai's broth is deep and smoky. Kitakata-style flavors the broth with dried baby sardines and a lighter style of soy sauce. Heavy enough for a huge impact of flavors, but light enough to crush the entire bowl.