We were invited to a special pre-pre-opening to check out the new scene. Many thanks to Hiroshi of No Reason!! for being a gracious host.
The inside of GACHI is all clean wood lines and soothing bassa nova music. A compact counter that seats probably no more than a dozen, it's an intimate setting for what is traditionally an artery-busting bowl.
You have a choice between two types of noodles, both of which are freshly cut in the back of the shop from 100% Nippn durum semolina. Thin like Hakata-style tonkotsu...
|Abura soba with hosomen (680yen)|
...and the more typical thick noodles. Think udon-like thickness.
|Abura soba with futomen (680yen)|
The ingredients include some very high quality oil and fat, and the chef's secret tare recipe. A generous hunk of chashu, some purple sprouts, green onion, menma, and a slice of naruto round out the bowl. These are easily the most visually appealing abura soba I've ever seen.
The instructions are to taste the noodle first, then mix, mix, mix.
Both noodle types sop up the oil well...
I don't know abura soba, but I know what I like. This bowl is outstanding, and another winner from Shono-san, who is gachi (seriously enthusiastic) about ramen and life.
Tokyo, Shinjuku-ku, Sumiyoshicho 7-10
Closest stn: Akebonobashi
Open from 11am-4pm