Chikaramochi

For noodles in a ginger-thickened sauce, try the signature Shippō Chinese-Style Noodles or Shippō Udon. One diner who ordered the Chinese-style noodles described a thickened sauce with beaten egg, seafood, shiitake mushrooms and kamaboko fish cake, which paired well with the thin noodles. The Shippō Udon comes topped with pork, squid, Chinese cabbage, shiitake mushrooms, kamaboko, spring onion and egg in ginger-thickened sauce. Choose shippō noodles when you’re in the mood for a generous helping of toppings, or the Signature Chinese-Style Noodles for a more traditional bowl.

The curry dishes offer another distinctive option. One diner who often orders the curry rice bowl says its dashi-led flavour is characteristic of the restaurant. Noodle choices include Curry Chinese-Style Noodles and Special Curry Udon with beef and fried tofu, as well as versions topped with chikuwa or chicken tempura. A diner who had the curry Chinese-style noodles on a cold day recalled that both the noodles and the chopped fried tofu stayed hot to the last bite. To add a rice dish, set options with the Chinese-style noodles include sekihan (red bean rice), barazushi (scattered sushi), and small egg or curry rice bowls.

For something sweet, the zenzai can be served with mochi or shiratama dumplings. The restaurant says it uses Hokkaido-grown Dainagon azuki beans, mochi made with Hiyokuyomai rice from Saga Prefecture, and domestically produced shiratama. One diner particularly enjoyed the mochi and azuki beans in the zenzai. Chikaramochi offers both dine-in and takeaway, and is described as a suitable choice for solo diners.