March 2022

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Shinpuku Saikan is a Chinese noodle restaurant with its main shop on Higashishiokoji in front of Kyoto Station. It is said to be the "originator of Kyoto Ramen," started in 1938 by Mr. Xu Yongmai, a native of Zhejiang Province, China, who started his business from a food stall near Kyoto Station.

Shinpuku Saikan is known for its Chinese noodles made with straight, medium-thick noodles in a dark soy sauce broth, and its fried rice, which is also dark in color. The Chinese noodles are topped with a well-balanced mixture of bean sprouts, chashu pork, and Kujo negi, overlapping somewhat with the old-fashioned appearance of Chinese noodles.

On our way home from our Sanjo Showroom the other day, we stopped by the University Hospital Kyoto Prefectural University of Medicine branch (near the Kyoto Legal Affairs Bureau) in Kawaramachi Higashiiru, Kojinguchi, to have Chinese noodles and fried rice. This dark soy sauce color was the most striking thing about this broth, which we first tasted at Shinpuku Saikan in 2013. When eaten alternately with fried rice, it is a delicious dish that you will finish before you know it.

When you visit our Sanjo Showroom, please stop by before or after.

Sanjo Showroom (Open all year round, 12:00-18:00, except for New Year's Eve）
https://www.shokunin.com/en/showroom/sanjo.html 
Shinpuku Saikan
https://goo.gl/maps/KujvCfHkJLe8VtFRA 

References
https://shinpukusaikan.net/
https://ja.wikipedia.org/wiki/%E4%BA%AC%E9%83%BD%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3
https://www.raumen.co.jp/rapedia/study_japan/study_raumen_kyoto.html

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[Ume Udon]

"Ume Udon" from Wakayama, given to us by a business partner, is udon with the aroma of plums softly kneaded into it from Kishu Nanko-ume.

Today, when the cold has eased and signs of spring can be felt, we made chilled ume udon and served them on Kanamari, a beautiful silver-colored dish.

The firm texture and refreshing flavor were very tasty.

Otera Kohachiro Shoten's Kanamari M
https://www.shokunin.com/en/otera/kanamari.html 

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[Temarizushi]

Bite-sized and visually vibrant, temarizushi is a finger food that can be easily picked up and eaten, making it a perfect menu item for entertaining during parties, celebrations, and other such occasions.

Reddish flavors such as salmon add color, while thinly sliced cucumbers, radishes, and other vegetables give a colorful look. Sushi rice can be rounded to the same size in advance and then squeezed into a tea cloth shape with the fillets and ingredients to create a nice, uniform size.

Kyoto offers a wide variety of sushi, including nigirizushi, sabazushi, and temarizushi, as well as "mamesushi," a popular type of sushi that is easy to eat, even with the pursed mouths of maiko.

Whether you make it simply with one type or make it colorful and gorgeous like a blooming spring, it will surely become a stylish menu. Why not serve it on a cheese board or in a lunch box and enjoy?

Yoshita Handi-Design Studio's Cheese Board
https://www.shokunin.com/en/yoshita/cheese.html 
Matsuya Shikkiten's Shirakinuri Lunch Box
https://www.shokunin.com/en/matsuya/