Thick glutinous noodles served in a highly concentrated chicken/seafood broth! Akihabara Tsukemen Aburasoba Raku" chicken tsukemen (tsukemen) 940 yen and aburasoba!

When you come to Akihabara, you may have a hard time deciding where to have lunch.

To help you decide, here are some Akiba eats that I, Shun Gori, who is always roaming around Akihabara even when I don't have any plans to visit, recommend.

As an Akibaite who likes to spend his money on his hobbies, I will mainly introduce dishes that can be eaten for less than 1,000 yen, assuming that the amount of money you can spend for lunch is within 1,000 yen.

With the arrival of winter, temperatures are dropping and many of you may be feeling under the weather.　In such a case, why don't you try eating thick ramen noodles with a lot of guts to give you stamina?　However, the thicker types, such as pork bone and back fat, are hard on a weak stomach. ...... This time, we visited Akihabara Tsukemen Aburasoba Raku, which claims to serve "thick chicken and seafood" ramen.

Akihabara Tsukemen Aburosoba Raku is about a 9-minute walk from the Electric Town exit of JR Akihabara Station, and about a 1-minute walk from Suehirocho Station on the Tokyo Metro Ginza Line. The restaurant is located at the corner of the entrance on the Suehirocho side of the so-called "junk street," and is easily recognizable by the many "Tsukemen Aburasoba" signs.

The restaurant has only a counter with 15 seats, which is neither too large nor too small, just enough space to enjoy the ramen.

There is no specific lunch menu, but you can choose between medium (400g) and large (500g) portions at no extra charge, so it is a good idea to consult with your stomach. By the way, a normal serving (300g) is equivalent to three convenience store rice balls, a medium serving is equivalent to four, and a large serving is equivalent to five, for reference.

I thought about what to have this time, but decided on the "Chicken Tsukemen" (940 yen), which is the restaurant's signature dish and does not exceed my budget of 1,000 yen.

This is the "Chicken Tsukemen. The noodles are 400 grams.

The toppings are simple: a large sheet of nori (seaweed), two pieces of chashu (pork), and bamboo shoots, but this is about right for tsukemen.

The chashu is soaked in the dipping sauce first to let the flavor soak in.

Of course, you can eat it as it is in the middle of the dish to reset your taste buds. It is up to you.

The noodles used for both Tsukemen and Aburasoba are homemade, and made with ingredients such as Japanese wheat "Reika" and 100% sodium brine that contains no potassium. Of course, they are preservative-free, and a great deal of time and effort is spent on them.

In addition, the noodles are said to be kneaded with "powdered koya-tofu," which is said to have a variety of beneficial effects, such as reducing visceral fat and controlling neutral fat and bad cholesterol, and is thus "noodles you can eat without feeling guilty.

In any case, this is my first experience of eating noodles with kouya tofu kneaded into them, and I feel that they are very particular about it.

The noodles are quite thick and easily absorb the dipping sauce, so you can enjoy the flavor of the dipping sauce even after dipping the noodles halfway in.

Of course, you can also submerge the noodles in the thick tsuke-suyu and enjoy the rich tsuke-suyu even more.

The soup is very rich, as the sign outside the restaurant says. As the sign outside the restaurant says, it is easy to understand why many people mistake the soup for being made from pork bones.

The dipping sauce is made from "Daisen Jidori" chicken bones, momiji and bonjiri, cooked vigorously over a very high flame, and even the leftover pieces of meat are back-cooked.

Of course, they are particular about the seafood as well, using mackerel flakes from Makurazaki in Kagoshima, Soda bonito flakes from Kochi, and Urume sardines.

With all this attention to detail, there is no reason why the "thick chicken/seafood" dipping sauce should not be delicious!

This time, I ordered the medium 400g portion, and while I was enjoying the dipping sauce, I finished it in no time at all.

As I stared at the empty bowl, I promised myself that next time I would try their other signature dish, "Niboshi Oyu-soba! Needless to say, I promised myself that next time I would try their other signature dish, "Niboshi Oyu-soba.

Now that I have sworn it, I must go! So, the day after our Tsukemen interview, I went to try their "Niboshi Oyu-soba," a dish that has split in popularity between Tsukemen and Niboshi Oyu-soba.

This is the "Niboshi Oyu Soba" at 830 yen. The amount of noodles is 400 grams for a medium bowl.

The toppings are simple: chashu pork, chicken chashu pork, bamboo shoots, and green onions.

The oil used for the oil soba is said to have been seasoned with the flavor and umami of niboshi (dried sardines) over a period of two days. When you stir the noodles and oil well before putting them in your mouth, the flavor of niboshi (dried sardines) comes through your mouth and into your nose, giving it a very nice aroma. Although it is called "oyu soba," it is not greasy and can be eaten without hesitation.

When asked which was better than the tsukemen I had the day before, I can only answer that it depends on my mood at the time.

The restaurant will be open for business from the 4th of the New Year, so we hope you will try it too!

Store Information: Name:Akihabara Tsukemen Aburasoba Raku; Address:1F Shin-ei Building, 3-8-7 Sotokanda, Chiyoda-ku, Tokyo; Phone: 03-3255-4649; Business hours:11:00 - 21:00; Closed: Year-end and New Year holidays (December 31 - January 3, 2023)

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