01 / ABOUT THE PLACE
About this place
At Ginryu, the signature ramen leaves a lasting impression with its rich sheen of rendered lard and a deep, assertive soy sauce broth. Regular diners frequently recommend pairing the bowl with a half-order of fried rice. The ramen soup carries real depth from the surface oil mingling with the savory shoyu base, clinging well to neatly arranged wavy noodles. Fried with lard, the rice is seasoned with a confident hit of salt, letting the savory umami of finely diced ingredients come through in every bite.
The noodle roster does not stop there. Options include moyashi soba topped with lightly thickened bean-sprout sauce that coats the noodles, piping-hot tanmen infused with the sweetness of gently cooked vegetables, and a rich miso butter ramen. The kitchen also prepares a hearty spread of à la carte dishes, from pan-fried gyoza to stir-fried wood ear mushrooms with scrambled eggs and stir-fried liver with garlic chives, making it an easy dinner stop alongside a cold beer.
Lined with simple tables, this Azusawa dining room fills up with neighbors around midday and again in the evening. Payment is cash only, so it is wise to carry bills or coins before stopping by this local Chinese staple.
