Udon, Soba, and Ramen in One Dish!　Leave your preconceived notions behind and enjoy the multiplication of craftsmanship and flavor at “Neo Gozaizari”!

Two kinds of Ramen: The Royal Tag Team of Slippery and Whip-cracking Ramen / Togoshi Ramen Enishi (Togoshiginza, Tokyo)

Founded in Ebisu, Tokyo, Enishi moved to Togoshi Ginza in 2004. Since 2006, they have been making their own ramen noodles and have been serving them in the Togoshiginza shopping district. Since 2006, they have been making their own homemade noodles, and have created unique noodles such as those containing “mugwort powder” and “purple sweet potato” kneaded into the noodles.

This neo-goza is a combination of “thin noodles” with a perfect wheat flavor and “flat noodles” with a smooth texture. The combination of the two is a highlight of the royal noodle tag team. Tsukemen used to be served with thicker noodles, but it was not until 2010 that they began serving them in a combined bowl. We have shifted to serving tsukemen (thick ramen noodles) since 2010. We decided to introduce a new type of ramen that is easy for us to make,” says owner Tadashi Tsunoda.

I tried the noodles right away!　The color of the thin noodles is clearly different from the flat noodles, but the noodles are supple and can be easily slurped. The thin noodles have a simple flavor that slides easily down one’s throat. The flat noodles, on the other hand, are chewy and chewy to the max. You can also feel the freshness of the noodles.

The thin noodles are so smooth and chewy that it seems like you could go on an endless loop, but you can also enjoy changing the flavor by using condiments, yukou, and handmade shichimi. The yakumi is grated daikon radish with a hint of shiso leaves, and the yuko is a citrus fruit from Tokushima. A quick spray of yuko gives the noodles a refreshing taste similar to the fruity taste of yuzu.

Both types of noodles are made from domestic wheat flour. The thin noodles are made mainly from 100% flavorful “Yumechikara” second-grade flour, with rye added. The flat noodles are made with a blend of domestic wheat flour for a clean skin and supple texture. The two noodles are tuned so that they take the same amount of time to boil, an adjustment that only a craftsman who has been refining his own homemade noodles could make. Mr. Tsunoda smiles, “In the past 10 years, the variety of domestic wheat flours handled by flour mills has increased, and so has the variation among makers.

The first impact of the noodles, with their different personalities, is a delightful texture and a very satisfying eating experience. It is a dish that reflects the owner’s desire for customers to thoroughly enjoy the noodles.