Hinodeya Opens Today

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In 1885, when a new train line was constructed between Omiya and Utsunomiya, Hasuda Station was opened on the route in the eastern part of Saitama Prefecture. Soon afterward Kanjiro Kuribara and his wife Tome founded a small dining place officially named Hinode-ya (literally Sunrise-house) in front of the west exit of Hasuda Station.

The eating place had about 15 seats, and served meals which Tome cooked chiefly using their homegrown vegetables and rice. Their customers were a small number of travelers getting on and off the trains that ran only twice a day in each direction, as well as shipping workers and porters working there.

Hinodeya Ramen Bar is opening  its fourth location of its dashi-focused San Franciscan ramen restaurant at 2023 Greenville Avenue today  (August 21). It’s the Japanese chain’s first foray outside California. Look for bowls of ramen alongside a menu of smaller plates and appetizers like gyoza, fried oysters, and kara-age, and rice bowls.

The chain, which began over 100 years ago North of Tokyo, differentiates itself with a focus on dashi, a fish stock that uses dried fish and seaweed to impart a bold umami flavor, and whole grain noodles made in-house. The house ramen features whole wheat noodles in a dashi of bonito, scallops and kombu, topped with chashu, menma, soft cooked egg, seaweed, green onion, mizuna, sesame seeds, and red pepper.

Vegans and vegetarians are in luck here, too, as there are two types of ramen sans meat of any kind, “inspired by traditional Japanese shoujin temple techniques.” There’s also a limited amount of tori paitan, a ramen with creamy chicken and pork broth, available each day.

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Filed under Crave, Steven Doyle

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