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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
町田に7月11日オープンした「らぁめん信 shin」。
「町田汁場 しおらーめん進化 本店」のリニューアルです。
「進化 本店」は開業18年となり、「中華そば 一清」や「らーめん藁」を輩出した超名店。
他の「進化」はそのまま継続し、本店のみ関口店主の名を冠したお店となります。
場所は駅から徒歩15分ほどで、駐車場は4台分。
現在は10時からの記帳制となってます。
店頭には「飯田商店」や「支那そばや」佐野しおりさん、修行先のの「せたが屋」前島さんから開店祝いのお花。
更に「トイ・ボックス」や「しば田」「くじら食堂」など凄い面子のお花が届いています。
主なメニューは以下のとおり。
「塩らぁめん」1250円
「特塩らぁめん」1750円
「塩つけめん」1500円
「特塩つけめん」2000円
今後、白醤油らぁめんがリリース予定となってます。
店内は広くカウンター8席に2人テーブル2卓。
関口店主含めスタッフ3名でBGMはハードロックです。
「塩らぁめん」1250円
塩でも濁りある琥珀色スープ。
バラチャーシューに鶏チャーシュー、穂先メンマ、ベビーリーフです。
スープは最初、鶏油の効果もあって太い鶏の旨味。
おうはん丸鶏や豚、野菜、海産物等を使用し、相当リッチな出汁の旨味です。
恐らくセロリ等の香味野菜も使用し、初期の「蔦」も思わせる風味。
後半オイルが減ると出汁の凄さをより感じ、出しゃばらず出汁を支える塩の配合も見事です。
麺は自家製の極細ストレート。
モチモチとして極細でも熱に負けず、麺が長いのでスープをよく拾います。
塩バラチャーシューは国産豚の窯焼き。
極薄でも肉の旨味が濃く、ジューシーな脂身も旨いです。
カットされた鶏チャーシューは錦爽鶏のモモ。
ムチムチでハーブの風味も良いです。
カット穂先メンマは乾燥から3日かけて仕上げたもの。
出汁が染みてクニクニでメンマ丼にしたくなるほどです。
先日「#新宿地下ラーメン」で食べた最後の「進化本店」も最高でしたが、「信」は更に極まった旨さと質の高さ。
特に足し算で重ねてもストレスなく染み渡るスープが極上です。