Heihachi: Sea Ramen

Restaurant Guide
From Stripes.com

Heihachi: Sea Ramen

by: Erik Slaven | .
Stars and Stripes | .
published: September 21, 2016
One block away from Kintarou on a narrow side street is Heihachi, perhaps the most challenging of the trio, but also the least likely to induce a food coma.
 
The broth here is anchovy-based, though it in no way resembles those little bits you find on delivery pizzas. There’s no doubt at first slurp that it’s a fish broth, but it doesn’t overpower the rest of the food.
 
The noodles here are thinner, somewhere between spaghetti and angel-hair pasta. For 700 yen, it’s a sensible lunch portion, while anyone who’s been hauling supplies on ships can upgrade to an “L size” — they’ll understand that much pseudo-English.
 
The catch is that there’s no machine here and no English. However, aside from specials, there are four main options. The second is a medium-sized bowl of soup, while the third, aradaki, includes some of the fish used to make the broth.
 
If you’re unsure about ordering, point to one of the options and add an onegaishimasu, or please.
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