Seabura is a thing of beauty. This style of ramen, sometimes called seabura chatcha (back-fat-sprinkled) was a direct result of customers in Tokyo's red light district requesting more and more hunks of silky smooth fat in their bowls. This was a long time ago, in the 1960s, and since then many shops have followed suit.
misato isn't far from said red light district.
Although shoyu is presented in the upper left, go for the shio next to it. You want to savor all the seabura, right?
Actually, you can choose your level.
Noodle firmness? Katame (hard).
Flavor strength? Futsu (regular).
Seabura amount? Ome (extra).
Large pieces of simmered back fat are shaken through a strainer to break them up.
Some people think of pork fat as tough, inedible bits, but this stuff is practically liquid.
Maybe don't crush the bowl if your body isn't accustomed to this sort of soup.
Cool location in what looks like the ground floor of a government housing complex.
東京都新宿区戸山2-33
Tokyo, Shinjuku-ku, Toyama 2-33
3 minute walk from Higashi-Shinjuku Station
Open 11:30-20:30
Closed Sundays
