The Galapagos of Local Chinese Cuisine: The World of Hard Yakisoba
Katayaki soba reigns supreme among the most mysterious dishes on the menu of local Chinese restaurants. This dish is said to have originated in America, a faraway country, around 1900, and arrived in Japan as one of the so-called "American Chinese" dishes.
This dish, consisting of fried noodles covered in a veil of mixed vegetable sauce, has quietly survived in the corner of menus for over 100 years without any notable evolution. In this day and age when even food culture is being called upon to diversify, I sincerely hope that this dish deserves to be reevaluated.
Shikin Hanten Harajuku main store
This restaurant is a leader in the new wave of local Chinese cuisine, collaborating with various genres such as apparel and music. Its long-established restaurant is full of playful spirit, offering unique variations of firm fried noodles. It preserves tradition while maintaining a pioneering spirit, creating a new era of firm fried noodles. Loose firm fried noodles are 1,200 yen.
Address: 2-35-9 Jingumae, Shibuya-ku
Chinese Food Stall Juhachiban Shinkawa Branch
"Juhachiban" is a restaurant name that everyone has heard of at least once. The sons of the founder continue the founder's legacy by serving their skills in this direct branch, where they serve firm yakisoba with a light salt-based flavor. The special Juhachiban noodles are deep-fried in high-quality lard, and each bite is rich in flavor. The firm yakisoba is 1,020 yen (980 yen during lunchtime).
Address: 2-7-7 Shinkawa, Chuo Ward
Manraku Hotel
Founded in 1912, this long-established Chinese restaurant has long been serving the stomachs of the locals in Jimbocho, one of the world's largest second-hand bookstore districts. Its authentic flavor can only be achieved with its authentic, unadulterated nakata yakisoba. This "simple, delicious" flavor is now rare, and all the more reason to love it. The yakisoba (hard) costs 900 yen.
Address: 3-5-1 Kanda Ogawamachi, Chiyoda-ku
