|Hiyashi Chuka Ramen at Kiramachi (I call this shot my Busby Berkeley view)|
Hiyashi Chuka consists of a selection of chilled strips of seasonal vegetable and animal material arranged on a bed of ramen noodles that have been bathed in a sweet-sour tare. It is served with a dab of very spicy mustard which can be stirred in to add a little heat if you desire (and I did). In essence, it is a cold noodle salad, and as such is very satisfying on a very hot day. The temperature in San Francisco hit 94° that day, hottest of the year, and the cool medley of textures and flavors was indeed extremely refreshing.
|Tsukemen with dipping sauce at Kirimachi Ramen|
To a Tsukemen novice like me, the dish is considerably less appealing than the Hiyashi Chuka ramen at Kirimachi. However, Tsukemen is reportedly the hottest noodle fad in Japan. Leo and Febry, proprietors of Kirimachi Ramen, will be traveling to Tokyo after the conclusion of the Off the Grid: Fort Mason Center season, and one of their priorities will be to investigate the state of the art in Tsukemen crafting. I'm looking forward to their help in developing my palate after they return.
Where slurped: Kirimachi Ramen, 450 Broadway, San Francisco