Summer is the time when successful ramen shops get creative with a dish of cold noodles called hiyashi chuka. Often soupless, these creations can have anything in them, so long as they use cold ramen noodles. It is a great way to beat the heat.
Here are some 2014 bowls.
Kagari in Ginza served a tare jelly with smoked duck, scallops, scrambled egg, and a side of tomato.
Kikanbo in Kanda used a special aromatic sansho pepper from Okayama Prefecture to season the roast chicken, eggplant, and cherry tomatoes.
Senrigan was off the hook. The mound of moyashi bean sprouts was replaced with a daikon salad. Then drizzled with a sesame dressing. Then, as expected from Senrigan, drizzled with half a cup of pork back fat. Amazing.
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