Thursday, November 2, 2017

銀星 (Ginboshi in Koenji)

煮干し中華そば 麺屋 銀星 高円寺

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Niboshi, niboshi, niboshi. The stuff is everywhere, and a big difference in what makes craft Japanese ramen so great. Chefs have access to a wide variety of 煮干, dried baby sardines, as well as other dried fish that give ramen that smoky, umami backdrop of flavor.

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Niboshi also makes ramen thick, and shops like Ginboshi match a thick soup with dried fish for some noko ramen that really sticks to your ribs.

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Like many other shops in this category, they have noko, thick, up on the top of the ticket machine, and a lighter one below. Not everyone likes their ramen soup to resemble a sauce.

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I'll take sauce-level any day. Speaking of sauce, niboshi ramen goes very well with additional flavored oils. Here at Ginboshi they have homemade garlic oil and homemade niboshi oil. Eat about a third of your bowl, and then flavor away.

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I wasn't blown away by this one, but I think on a cold winter's day it would hit the spot if I lived in the neighborhood.

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東京都杉並区高円寺南4-7-1
Tokyo, Suginami-ku, Koenji Minami 4-7-1
Closest station: Koenji

Open 11:30-16:00, 17:30-3:00am
Sunday 11:30-17:00

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