A machi-chuka on Yanagi-dori behind Asakusa Kannon, now in its fourth generation. It is said to have opened around 1914. The specialty is ginger soba, topped with plenty of fresh ginger, and the menu also lists cilantro soba and Sichuan cold noodles. This time I ordered chuka soba fragrant with dried sardines and chicken bones, with gyoza and fried rice.
3-33-6 Asakusa, Taito, Tokyo
Sources: san-tatsu.jp retty.me
This moment in the journey
Chuka soba, gyoza and fried rice
As the chuka soba arrived, the lovely aroma of dried sardines and chicken bones rose from the bowl. My heart leapt.
Medium-thick noodles with a firm bite, and a broth so rich it almost tastes sweet: a flavor that makes you smile without meaning to. In the bowl printed with the name Asahi were tender slices of roast pork and green onions. The pork was delicious too.
The gyoza, neatly browned and reassuring to look at, had crisp skins and juicy fillings, with a real presence of their own. The golden fried rice was the very taste of machi-chuka. A night thoroughly satisfied by flavors rooted in the neighborhood.
Watch this scene on YouTube9:54
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