I had wanted to visit this place for years. Always thinking I could go anytime, yet somehow never managing it. At last, I made it to Komuro near Gyotoku-station, a restaurant I’d long admired from afar.
It was a chilly day. To avoid the peak crowds, I arrived around 3:00 p.m., about an hour before closing. Still, there were already twenty people lined up outside and inside. Luckily, the noodles hadn’t run out yet—what a relief. Still, it was cold. Very cold. While I waited for an hour, another fifteen people joined the line. Around 4:10 p.m. they finally stopped letting people queue; fortunately, there was no early “sold out” cut-off that day.
I got inside a little after 4:00 and ordered: soy-sauce chashu ramen, salt wantan noodles, grilled wantans, and, despite the cold, a bottle of beer.
While waiting for the ramen, I enjoyed six grilled wantans with sips of beer. Delicious. The wantan skins were wide and thin, very different from gyoza, but this was something special in its own right. Tasty on their own, or dipped in soy sauce, or with mustard, or soy sauce with chili oil. The crispy seared edges made them addictive. No wonder they sell these wantans to take home.
Then came the hot bowls: soy-sauce chashu ramen and salt wantan noodles.
First, the soy-sauce broth. One sip. Another sip. And another. Kuーーー. Incredible. Possibly the best soup I’ve ever had. Then the noodles, neatly arranged, perfectly cooked—slurp. Wow. Absolutely outstanding. I felt like bowing twice in gratitude toward the noodle workshop at the back of the shop.
Next, the salt wantans. The clear, bright broth was equally stunning. The noodles were drained perfectly, with none of that heaviness that sometimes lingers. The flavor was entirely different from the soy-sauce version, yet just as superb. Amazing that one restaurant can deliver two completely different bowls, both at the
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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
何年も前から行きたくて行きたくて。いつでも行けそうで、なぜか行けてない。そんな憧れお店、行徳の小むろさんを訪問。
ちゅっと寒いこの日、混雑を避けて閉店1時間前の1500前に訪問。お店の内外には20人の待ち行列がある。幸いにして麺切れではない様子。ラッキーと思うことにする。にしても寒い。お世辞にも暖かくはない。待つこと1時間の間にも15名ほど列が伸びた。この日は1610ぐらいに待ち行列がストップ。麺切れによる繰り上げストップはなかったようだ。
1600過ぎに入店し、醤油チャーシューと、塩ワンタン、ワンタン焼き、そして寒いけどビールを一本。
支那そばを待つ間、ワンタン焼き6個を食べながら、ビールをちびちび、美味い。ワンタンは皮がかなり広め、餃子とはかなり違うが、これはこれで有りだな。美味いです。そのまま食べても美味い。醤油でも、和芥子でも、ラー油付き醤油でも美味い。焼き目がパリパリしていて美味い。ワンタンだけお持ち帰り売りしているのがわかります。
そして熱々の、チャーシュー醤油支那そばと、塩ワンタン麺が登場。
まず醤油スープを味わう。また味わう。またまた味わう。クーーーー。美味い。過去最高級のスープです。そして行儀正しく敷き詰められた麺をずずり。うひゃー麺も飛び切り美味い。店の奥の製麺所に向かってニ拍手二礼してみた。
次は、塩ワンタンじゃ。塩スープも美味い。澄み切っているし、麺の湯切りも完璧。味も麺も醤油とは別人の旨さ。すごいなぁ、一店舗で二つの美味しいラーメンが味わえる。さすが。
二つとも見るからに美しいラーメン、食べてしまうのが惜しいが、写真に納めて遠慮なく喰う、グイグイ喰う。特にスープが美味い、スープだけ先に飲み過ぎないようコントロールしながらも、グイグイとスープを飲む。
幸いにも、もう後ろにお待ちのお客さんはいない、じっくりスープを平らげた。
また近いうちに来なければならない。
ちなみに、待っている間に、斜向かいの鮮魚店を観察。ひっきりなしにお客さん来てたので自分も寄ってみた。美味しそうな刺身がいっぱいでした。
I had wanted to visit this place for years. Always thinking I could go anytime, yet somehow never managing it. At last, I made it to Komuro near Gyotoku-station, a restaurant I’d long admired from afar.
It was a chilly day. To avoid the peak crowds, I arrived around 3:00 p.m., about an hour before closing. Still, there were already twenty people lined up outside and inside. Luckily, the noodles hadn’t run out yet—what a relief. Still, it was cold. Very cold. While I waited for an hour, another fifteen people joined the line. Around 4:10 p.m. they finally stopped letting people queue; fortunately, there was no early “sold out” cut-off that day.
I got inside a little after 4:00 and ordered: soy-sauce chashu ramen, salt wantan noodles, grilled wantans, and, despite the cold, a bottle of beer.
While waiting for the ramen, I enjoyed six grilled wantans with sips of beer. Delicious. The wantan skins were wide and thin, very different from gyoza, but this was something special in its own right. Tasty on their own, or dipped in soy sauce, or with mustard, or soy sauce with chili oil. The crispy seared edges made them addictive. No wonder they sell these wantans to take home.
Then came the hot bowls: soy-sauce chashu ramen and salt wantan noodles.
First, the soy-sauce broth. One sip. Another sip. And another. Kuーーー. Incredible. Possibly the best soup I’ve ever had. Then the noodles, neatly arranged, perfectly cooked—slurp. Wow. Absolutely outstanding. I felt like bowing twice in gratitude toward the noodle workshop at the back of the shop.
Next, the salt wantans. The clear, bright broth was equally stunning. The noodles were drained perfectly, with none of that heaviness that sometimes lingers. The flavor was entirely different from the soy-sauce version, yet just as superb. Amazing that one restaurant can deliver two completely different bowls, both at the