Chuuka Soba Manchiken
Unlike any other, this ramen-ya opts for a duck broth for all its ramen bowls — a definite must-try for ramen lovers.
Restaurant Details
This new-to-the-scene ramen shop is not lacking business at all. The word about their kamo (duck) based ramen has quickly spread among the people of Tokyo and beyond, slowly capturing the hearts of ramen enthusiasts everywhere. Chuuka Soba Manchiken will always be seen with a line out the door, especially during peak lunch and dinner hours.
The basic duck-based ramen comes with either shio and shoyu tare. The Kamo shio chuuka soba is mild and gentle, allowing the taste of the natural duck broth to shine. The Kamo shoyu chuuka soba is a little more intense — just enough that the duck broth isn't overpowered, but elevated.
The famous dish of Manchiken is the abura soba, in which noodles are placed in a bed of condensed soup and oil. Customers will mix the ingredients in the bowl, including the toppings, and the soup-oil mixture is just enough to evenly coat the noodles. What makes this dish memorable is its inclusion of foie gras as a topping. The addition of the ingredient is perfect for a bowl of this nature as it disintegrates into the noodle soup and oil mix.
The tsukesoba at Manchiken is also another popular menu item. The duck broth is already concentrated, making the soup the right thickness for dipping noodles.
It’s safe to say that every menu item at Manchiken is worth a try, each providing a different approach to the duck based broth that highlights another flavor in this excellent recipe.
Chuuka Soba Manchiken Phone Number
Chuuka Soba Manchiken Business Days
Chuuka Soba Manchiken Address
2-5-3 Kotobashi, Sumida City, Tokyo 130-0022, Japan
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
COURSE MENUHanbey Shinjuku Kabukicho Ichibangai
Among the excitement of Tokyo’s nightlife scene, Hanbey’s hearty serving of nostalgic food and games takes diners on a trip down memory lane to Japan’s Showa era from the heart of Kabukicho.
COURSE MENUSushi Misuji Caretta Shiodome
Originally founded in 1855, Misuji has achieved new heights with its Edomae-style sushi. Quite literally, as guests enjoy sushi and wine from 46 stories up.
COURSE MENUUotake Ebisu
Starting out as a seafood supplier over 80 years ago, Uotake Ebisu has enjoyed almost half a century of success serving kappo-style seafood in the heart of Ebisu. Its riceless atemaki rolls have caught the attention of sushi connoisseurs nationwide.
SEAT RESERVATIONSushi Ito Ikkan
Doing things differently. Particularly popular with guests from overseas, this premium sushi restaurant even departs from the omakase tradition to accommodate personalized nigiri requests.