Yangtze River Restaurant @ Jinbocho Original Cold Chinese Noodles "Five-color Cold Mixed Noodles" for 1,580 yen. This cold Chinese noodles from Yangtze River Restaurant is simple, but the use of different seasonings gives it an original touch. It's not the typical refreshing lemon-flavored taste for summer, but rather a solid, traditional cold Chinese noodles flavor. It's close to the standard cold Chinese noodles taste but with a unique twist. It's a fun dish to eat. Personally, I would have liked it even more if the noodles were soaked in ice water. There are many other dishes on the menu at Yangtze River Restaurant that I would like to try. Another dish that caught my eye was the "Shanghai-style Meat Yakisoba" for 1,380 yen, which was a favorite of the late author Shota Ikanami, as mentioned outside and inside the restaurant. I ordered it as well. You can choose between soft or firm noodles, and I chose the soft ones. The soft noodles had a nice texture, not too dry, and the flavor was just right as I continued eating. The finely chopped meat was delicious, and the amount of ingredients was just right to avoid it becoming watery. I prefer the Shanghai-style Meat Yakisoba over the cold Chinese noodles. I would like to try the Gomoku Yakisoba with thickened sauce on this dry noodles as well! #ColdChineseNoodles #Shanghai-styleMeatYakisoba #Yakisoba #YangtzeRiverRestaurant #Jinbocho #ColdNoodles #OriginalColdChineseNoodles #Five-colorColdMixedNoodles #ColdNoodle #ColdSoba #Noodlestagram #ChineseCuisine #LocalChineseRestaurant #TownChinese #TownChineseRestaurant #Anetai #Ramen #JinbochoGourmet #Lunch

On Sunday lunchtime, I visited the Yangtze River Restaurant because I was craving for yakisoba. The hot and sour soup noodles come with 2 pieces of delicious shumai for ¥950, and the shumai is twice the size I imagined. The Five Color Fried Noodles for ¥1,480 had a generous portion and a variety of ingredients, making it very satisfyingly delicious. The restaurant has a refined and light taste overall, without being too greasy, attracting an older clientele. There is parking available a short distance away, making it convenient for those looking for a quick meal. The fact that they are open on weekends and holidays is much appreciated.

Founded in 1906, I visited the renowned Shanghai cuisine restaurant, Yangtze River Restaurant, to try their original cold noodles. Although I don't usually crave cold noodles, I was intrigued by the combination of hunger and the phrase "original." The presentation of the cold noodles, a work of art, was truly impressive. Breaking the top layer of shredded egg revealed a surprise inside - chicken meatballs and quail eggs! The noodles, typical of Shanghai cuisine, had a slightly dry texture, but paired perfectly with the savory soy sauce dressing. Satisfied my hunger, I headed to pay the bill. And another surprise awaited me - a retro wooden cash register! I had never seen anything like it before. Definitely worth a look, so be sure to check it out.

In Kanda, there was a job and I finally tried the food. I was amazed by the presentation - it was so extravagant that I took a full lap around it to take a picture. When I removed the top of the egg on top of Mount Fuji, inside was a meatball, quail egg, char siu, cucumber slices as thin as kelp, jellyfish, shirataki noodles, shrimp, shiitake mushrooms, and silk pods - all in a luxurious display. The problem was the taste of the noodle soup - it had a sweet and sour flavor, but the taste of spices like star anise was different from what we are used to. The sweetness and sourness were quite intense, and the noodles were thin and straight, not slippery but chewy. It was not my preference, but still satisfying. What surprised me was that even though I was on the second floor and the kitchen was on the first floor, the dishes were brought up by elevator and served without the presentation being ruined.

I was strongly recommended and taken to this restaurant to try the Shanghai-style meat yakisoba that was loved by Ikanami Shotaro. I ordered the Shanghai-style meat yakisoba (1380 yen), while my companion ordered the Gomoku yakisoba (1480 yen). We also had some shumai (880 yen) and a total of 3 dishes. The shumai was sweet and the meat was juicy, providing a satisfying bite. The yakisoba had a crispy texture with a slightly burnt soy sauce aroma. The Gomoku yakisoba had plenty of ingredients, making it seem like a better deal for just 100 yen more! The taste of the yakisoba was the same for both dishes. I would like to try the hiyashi chuka next time. I still have a lot to learn.

I hadn't eaten anything since morning and was feeling hungry, so I decided to order the popular dish, cold noodles, as I was in the mood for something refreshing. The noodles were neatly arranged with various ingredients on top, and the sauce was dripping over them. Under the shredded omelette were quail eggs and meatballs, all soaking in the sauce. The vinegar in the sauce was a bit strong, but it tasted delicious when mixed with the finely sliced pork and cucumber.

During the summer, you can find chilled Chinese noodles at various restaurants, but I heard about the original one and just had to try it. I visited for the first time. By the way, here you can enjoy chilled Chinese noodles not only in the summer but throughout the year. I was seated on the second floor and ordered the Goshiki Ryohanmen (Five-color chilled noodles) and Shanghai-style fried noodles. Although it was past the lunch peak hours, it took about 20 minutes from ordering to being served. So, be aware if you are in a hurry. The Goshiki Ryohanmen is designed to resemble Mount Fuji, with a towering presentation. I wonder if they took so long to prepare this presentation, haha. As I continued to eat, quail eggs and meatballs emerged from within. The sauce was a nostalgic soy-based sweet vinegar sauce with a unique taste that I had never experienced before. The noodles were served slightly lukewarm, so I thought they would be even more delicious if they were served chilled. The Shanghai-style fried noodles that my companion ordered were surprisingly delicious, and I think I will order them next time I visit.

Early dinner on Wednesday, on this day I had a LIVE performance at Nippon Budokan, so I decided to grab a bite to eat beforehand! I visited "Yangtze River Restaurant" in Jimbocho, which is known as one of the origins of chilled Chinese noodles. While the famous one is Ryutei in Sendai, this place also started offering it around the same time. Yangtze River is open all day, so I went there around 4 pm, only to find the first floor fully occupied! But don't worry, they have seating on the 2nd and 3rd floors, so I was seated on the 3rd floor. I was the only one there, and they turned on the air conditioner as soon as I arrived (laughs). I ordered their signature dish, the "Five Color Cool Mixed Noodles," which is claimed to be the original chilled Chinese noodles, and also some pan-fried dumplings on the side. After a quiet 5-minute wait in the empty restaurant, the Five Color Cool Mixed Noodles arrived. It looks just like chilled Chinese noodles! They have a unique way of eating chilled Chinese noodles here, where you are not allowed to mix it all together. You are supposed to eat each ingredient separately – cucumber, noodles, shredded egg... and then the quail egg and meatball appear from the middle. After that, you can eat it however you like. Mixing it all together is strictly prohibited (laughs). Although it's called chilled Chinese noodles, it's not very cold, quite nostalgic actually (laughs). Next up, the pan-fried dumplings! They serve 6 pieces. I took a bite... oh! It already feels like they've closed down, but it reminds me a bit of "Sweet Pause" nearby (laughs). A nostalgic meal that brought back memories. I had a great time.

Original Cold Chinese Noodles: The variety of ingredients is abundant, with quail eggs and meatballs underneath the shredded omelet. The noodles are thin and have a unique texture that is more moist than chewy, but delicious. The Five-Ingredient Yakisoba is also full of ingredients, with plenty of vegetables for a satisfying meal.

A Chinese restaurant known for being the first to serve chilled Chinese noodles in Japan. It is a popular establishment that has been featured in the media. There is no parking lot, so it is recommended to park at a nearby coin parking. Shortly after opening, customers began to arrive one after another. I ordered the chilled Chinese noodles and the restaurant's specialty, Shanghai-style fried noodles. The chilled Chinese noodles had unusual ingredients such as shrimp, jellyfish, shiitake mushrooms, and meatballs, all of which were delicious. The sauce was sweet and salty with a strong flavor, becoming quite thick towards the end. The noodles were not chilled in ice water, but they were lukewarm, and they tasted delicious when combined with the ingredients and sauce. The Shanghai-style fried noodles were seasoned with soy sauce and had simple ingredients such as bean sprouts, wood ear mushrooms, and onions, which were surprisingly delicious. Personally, I preferred the fried noodles. It was a good choice to order both the chilled Chinese noodles and the Shanghai-style fried noodles.

Shanghai yakisoba and shumai, also known as the "Ikenami Shotaro Set," with beer, is the ultimate happiness. The yakisoba is seasoned with vinegar and mustard, which gives it a unique taste. It's perfect for hot days. Although I didn't have it today, the meatballs and chilled Chinese noodles are also great.

On such a hot day, I had decided on having chilled Chinese noodles for lunch, so I visited the original chilled Chinese noodle shop, "Yangtze River Restaurant," which I had been curious about for a while. The presentation reminded me of a high-end restaurant in Yokohama Chinatown, with various toppings that were delicious. Feeling a bit lonely with just the chilled Chinese noodles, I also ordered the Mapo Eggplant as a side dish. It was more like sweet miso stir-fried eggplant than Mapo, but it was also very tasty. I thought that anything else I ordered would be delicious as well. I would like to come back in the evening and try various dishes with Shaoxing wine. Thank you for the meal.

One of the restaurants said to be the birthplace of Hiyashi Chuka. I had been thinking of visiting for a while, and finally got the chance this time. I entered as soon as they opened. I wanted to order various dishes if I wasn't dining alone, but since I was alone, I ordered Hiyashi Chuka and a small portion of Century Egg. It was served in 6 to 7 minutes. The prices are a bit high, but considering the variety and quantity of toppings, it seems reasonable. Looking at the menu, there are also many types of fried rice that I would like to try if I have the chance. It was delicious. Thank you for the meal.

Crispy thin noodles with a refreshing taste. The sauce is not too sour and unique. Beneath the shredded omelet are chicken balls and quail eggs hidden. It's a cold noodle dish with plenty of ingredients, including two unknown ones. It was a unique and delicious cold noodle dish that I had never tried before.

It was hot, so I wanted to eat cold noodles and decided to try a famous restaurant known for its cold noodles. I went on a weekend at lunchtime and had to wait a bit in line. It seems like they have a lot of group reservations. The soup in the cold noodles had a sweet and sour taste, which was different from what I usually eat.

I've always wanted to go for the chilled Chinese noodles, and finally found a place less than a minute from the station! But instead of the chilled noodles, I fell in love with this Shanghai-style stir-fried noodles! I've never had this kind of noodles before! It's delicious and I feel like it's going to become my favorite.

All of the dishes had unique flavors and textures that I couldn't find elsewhere. The stick chicken was surprisingly visually stunning and the sesame sauce was incredibly delicious. The mapo tofu was too spicy for me, but the garlic flavor was strong and satisfying. The chilled noodles were beautifully presented and had a different texture than the usual slippery cold noodles, more like ramen or yakisoba.

Located in Jinbocho, this Chinese restaurant has a slightly more upscale vibe compared to typical Chinese eateries. The system is a bit confusing as even if there are empty seats, you are asked to write your name down and wait. I ordered the Gomoku Hiyashi Soba (1580 yen) and the pan-fried dumplings (640 yen). The Gomoku Hiyashi Soba was beautifully presented with a variety of toppings. Underneath the shredded egg on top, there were also quail eggs and meatballs hidden. The noodles were extremely thin like somen noodles but had a good chewy texture. Personally, I liked the noodles, but they would have been even better if they were colder. The soup was light with a hint of sourness, but not overpowering. The dumplings came in a set of 6. The skin was crispy and fragrant, but otherwise, there was nothing particularly outstanding about them. Overall, the Hiyashi Soba and dumplings were decent, but not something I would go out of my way to have again.

When I visited in June, I didn't have the cold noodles, so this time I made up my mind to definitely try them! I had the stir-fried noodles with thick sauce, spring rolls, and dumplings during my visit in June. The cold noodles were amazing! I usually prefer thin noodles, but these were so thin they were almost like somen noodles. The noodles were packed with toppings and the vinegar soy sauce base was perfectly balanced. This was my third visit and I will probably go again. Thank you for the delicious meal!

I used to like cold noodles, but I had been ignoring this place. It's been a while since I visited, and it's my first time trying the cold noodles here. I visited on a weekday night. The first floor accommodates solo diners as well as groups, with a slightly older age group. I was seated at a table in the back. It has a traditional Chinese restaurant feel that has been around for a long time. The service is a bit brisk. I quickly placed my order. The Shanghai-style soft fried noodles were delicious, but I decided to try the Original Cold Noodles (Five Color Cold Noodles) priced at 1,580 yen (tax included). They served hot tea. Surprisingly, the cold noodles arrived in just 4 minutes. They brought mustard, but placed it at the far end of the table (laughs). As expected from a long-established restaurant, the ingredients were plentiful and the presentation was different. It was decorated with the four seasons of Mount Fuji. The top was adorned with shredded omelet. Surrounding it were finely chopped bamboo shoots, shrimp, snow peas, cucumber, shiitake mushrooms, char siu, and agar threads. When you mix in the shredded omelet, you'll find quail eggs and meatballs inside. Despite being called "Five Color Cold Noodles," it actually had ten different ingredients, making it a luxurious dish. The amber-colored sauce poured generously over the noodles had a deep sweetness, different from the typical cold noodle sauce. The acidity was quite mild. The thin straight egg noodles had a firm texture and chewiness. The temperature was room temperature, so it would probably be even better if it were colder. It had a traditional flavor that was different from modern cold noodles, almost like the origin of Chinese cuisine. It's a taste that might divide opinions. Mustard is a must because the flavor is quite simple. I particularly enjoyed the finely chopped bamboo shoots, agar threads, and shredded omelet. It's recommended to mix the ingredients thoroughly to fully enjoy the dish. Next time, I might try the Shanghai-style fried noodles. Thank you for the meal.

Located right behind Sabouru in Suzuran Street, Kanda Jimbocho, this long-established Chinese restaurant, founded in 1906, is famous for being visited by many literary figures including Shiba Ryotaro. When summer comes, one must try their original cold noodles. This time, we were seated on the second floor at a round table as the first floor was fully booked. The menu offered three types of cold noodles: Goshiki Ryomen, Sanshi Ryomen, and Tantan Reimen, but almost all customers ordered the original Goshiki Ryomen. This original cold noodles were created in 1933 and the dish that arrived was like a work of art. The mound of noodles resembled Mt. Fuji, surrounded by finely cut cucumbers, ham, shredded agar, and shredded Shinachiku almost vertically, decorating the base. At the top, Kinshi Tamago was delicately placed like clouds, revealing quail eggs and meatballs hidden underneath. The soup, rich and sweet, can be adjusted to taste by adding vinegar from the table. Although I noticed some minor differences from previous visits, possibly due to a change in chef, the basic recipe remained unchanged and the dish was delicious. Chatting with a lady of the same generation at the shared table, we both agreed that eating this cold noodles is a must to truly feel the arrival of summer, no matter how hot it gets. A delightful lunch indeed.