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中華そば
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中華そば
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スープ（中華そば）
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麺（中華そば）
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つけ冷やし中華
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つけ冷やし中華
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つけ冷やし中華
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つけ汁（つけ冷やし中華）
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卓上の調味料たち
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お断り書き
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暖簾
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2017.8
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2017.8
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2017.8
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2017.8
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2017.8
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2017.8
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2017.8
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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
全国で活躍するレビュアー
飲食店専門の求人サイト
たぶん。おそらく。きっと。初めて中華そばを
いただいた時は、味が薄いと感じるのではなか
ろうか。ちょっとびっくりした。いつだろう。
カエシを入れ忘れたラーメンをいただいたことが
あるが近いものを感じた。けれど、食べ進むと
そうではなくて薄味なのだと感じた。
ただまぁ、いつもいただいてるラーメンを思うと
かなり印象が違う。麺も平打ちのやわ麵。
蕎麦やうどんではないのだけれども、なんとも
言えない。支店とも何か違う印象だ。
中華そばを食べ終わりそうなタイミングで、
つけ冷やし中華が供された。麺は中華そばと
同じもの。冷やしであってもコシは変わらず、
ある意味すごいな。ツユは普通にめんつゆ。
そのままだと、和のめんつゆで中華そばっぽい
麺をいただく感じ。お店のおすすめに従って、
胡麻油とお酢を足す。これはまったくもって
王道。日本全国的に和出汁のツユに中華麺を
合わせる場合、和出汁に胡麻油や揚げ玉から
油を追加する。これだけで中華のツユっぽく
なるのが不思議だ。中華そばより、かなり味が
濃く感じられ、なんだか良く分からない。
ごちそうさまでした。
2017年。最近、蕎麦打ちの職人が雇えずに、
中華そば限定になっているようだ。
暖簾には創業100年以上の文字。長年、地元の
みなさんに愛され、息づいてきたお店なのだと
思うけれど、それとこれとは別なのだろうな。