From the classic Shanghai and Hong Kong styles to the bold sauce fried noodles and the unique potato noodles, the fragrant fried noodles are perfect as both an appetizer or a final dish. A great ally at parties, spreading happiness with just one sip.
Higashi-Shinjuku (Sanseitei)
- These noodles, made from potatoes coated in flour and steamed, are a soul food of Shanxi Province and are characterized by their unique fluffy texture similar to gnocchi.
-The Sansei style is a simple seasoning made with only salt, green onions, chili peppers, and garlic, topped with black vinegar.
Gakugei University〈Chinese Cuisine Kei〉
The special thin noodles are steamed, boiled, soaked in water, and then grilled to create a unique texture.
This exquisite dish was once removed from the menu due to the amount of work required, but was brought back after receiving calls from regular customers. The aroma of the burnt soy sauce makes it a great snack.
Gotanda Plum Grove (Meirin)
・The previous owner, who trained at Ishingo in Ginza, founded the restaurant in 1968. In response to requests from regular customers, the menu has expanded to include 15 different types of yakisoba alone!
・The meat sauce yakisoba is a dish that shows off skill in every aspect, such as seasoning the pork with sake and eggs to make it soft.
Shibuya (Yangzhou Merchant Shibuya Center Street Store)
- Last fall, it was redesigned to include more meat.
・You can choose from four types of noodles, all of which are homemade, but our recommendation is the Yangzhou noodles, which took three years to develop and have a perfect balance of firmness and chewiness.
・It is also recommended to add black vinegar after cooking.
Yoyogi Hachiman (Houmi Hachiman)
・The waterless egg noodles are homemade specifically for yakisoba.
・The special soy sauce-based sauce clings to the noodles, creating a unique chewy texture. The simple seasonings of shredded ginger and shredded green onions add depth to the flavor.
-A popular item that can receive up to 100 orders on busy days.
