牛骨の白湯スープというには、濃厚でありながら上品な旨み。
トッピングは全て後のせなので、一つ加えるごとに味が変わっていくのを楽しめる。
牛のタタキはそれだけで食べても美味しいし、ラーメンと一緒に食べても良い。(お店のお勧めはラーメンに乗せないで食べる)
麺が細めのストレート多加水麺で、個人的には白湯との組合せは低加水が好み。
サイドで頼んだ牛筋入り玉子かけご飯も、味付けがちょうど良い。
店名の八坐和(やざわ)は矢沢栄吉から来ているらしく、壁面は同氏のポスターが壁紙となっており、BGMもひたすらE.Yazawa。
(Translated by Google)
For a beef bone broth, the soup is rich yet elegantly flavored.
All toppings are added after the ramen is served, so you can enjoy the changing flavors with each addition.
The beef tataki is delicious on its own, or eaten with the ramen. (The restaurant recommends eating it without the ramen.)
The noodles are thin and straight, with a high water content; I personally prefer a low water content to pair with the broth.
The beef tendon and egg rice I ordered as a side dish was also perfectly seasoned.
The restaurant's name, Yazawa, is apparently a reference to Eikichi Yazawa, as the walls are wallpapered with posters of him and the background music is entirely E.Yazawa.
