01 / ABOUT THE PLACE
About this place
Whether you are craving the unadorned sharpness of dried sardines or seeking a thick, full-bodied broth, the menu at Shiba-Daimon's Ramen Izuru (中華そば いづる) caters directly to both preferences. The standard dried sardine soba (niboshi soba) relies exclusively on the umami of dried sardines, serving a clear, focused soup alongside slender noodles that let the seafood aroma take center stage. Sharing top billing is the rich soba (noko soba), which layers animal-based richness over an intense dried sardine dashi, swapping in medium-thick noodles sturdy enough to stand up to the dense broth.
Diners can expand on the broth's savory profile with seasoned soft-boiled eggs, special combo toppings, or simple additions like diced onions and rock laver, adjusting the textural balance to suit the soup's viscosity and heat. The shop also introduces occasional limited-edition bowls, such as an intensely rich squid soba, highlighting new ways to extract depth from dried seafood.
Savoring Aedama: Straight or Dipped
As you work your way through a bowl, an essential side to keep in mind is the aedama—seasoned extra noodles dressed in kaeshi sauce and sardine-infused oil. Available in either thin or medium-thick strands, they are meant to be tossed thoroughly and tasted first like a soupless aburasoba, then dipped into the remaining soup like tsukemen or stirred directly in like an extra noodle serving. For lighter appetites, a half portion of aedama is also available, ensuring you can enjoy every last trace of sardine flavor at your own pace, whether stopping in for a quick lunch or settling in during the evening.
