【BS NTV】Experience Niigata's Specialty 'Hegi Soba' in Kayabacho, Tokyo: The Golden Combination of Funori-bound Fresh Noodles and the Manager's Confident Crispy Kakiage! Drunk Dragon's Tsukaji, welcomed with applause by regulars, enjoys exquisite soba in a tipsy mood!
In a BS NTV program, Tsukaji Muga of Drunk Dragon visited "Gangi Shinkawa 1-chome," a popular restaurant in Kayabacho, Tokyo, known for Niigata's specialty "hegi soba." He savored the manager's proud kakiage soba, a perfect combination of funori-bound fresh noodles and crispy kakiage.
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- 📰 Published: April 3, 2026 at 02:00
- 🔍 Collected: April 2, 2026 at 19:35
- 🤖 AI Analyzed: April 21, 2026 at 17:23 (453h 48m after Collected)
Drunk Dragon's Tsukaji heads to Kayabacho, Tokyo.
Walking towards the Kayabacho intersection in Nihonbashi Kayabacho, Chuo-ku, where Japanese securities and financial companies line up, and which has transformed into a modern cityscape due to redevelopment, he discovers an "umbrella workshop" that seems out of place in a financial district! This is Ramuda (Ichihara Co., Ltd.), a manufacturer of men's accessories that handcrafts umbrellas from fabric cutting to sewing, and frame and handle attachment, all by master umbrella craftsmen. Komei Hayashi, the workshop leader, is an umbrella craftsman certified as a traditional craftsman by the Tokyo Metropolitan Government, and specialized craftsmen also handle belts and leather goods. After encountering wonderful items, he heads to a standing soba shop in high spirits!
Tsukaji: "It's incredibly firm! It slides down smoothly, this is delicious!"
The target restaurant this time is "Gangi Shinkawa 1-chome," which has been operating in Kayabacho for over 30 years. The previous owner, originally from Tokamachi City, Niigata, opened this popular restaurant with the desire to spread Niigata's specialty 'hegi soba' in Tokyo. The hegi soba offered is 100% buckwheat fresh noodles, bound with "funori" (seaweed) and manufactured in their own factory. They pursue a meticulous taste, making special dipping sauces every morning with different dashi and kaeshi (soy sauce base) ratios for both mori (cold) and kake (hot) soba.
After 5 PM, regulars flock to this restaurant for Niigata's local sake and appetizers. Tsukaji was also welcomed with applause by the regulars and enjoyed hegi soba in a tipsy mood! He selected the kakiage soba, a dish the manager, Yoshiyuki Shinoyama, is proud of. The hot and crispy texture of the kakiage plays a exquisite harmony with the firm and smooth texture of the cold hegi soba, creating a gem of a dish!
Walking towards the Kayabacho intersection in Nihonbashi Kayabacho, Chuo-ku, where Japanese securities and financial companies line up, and which has transformed into a modern cityscape due to redevelopment, he discovers an "umbrella workshop" that seems out of place in a financial district! This is Ramuda (Ichihara Co., Ltd.), a manufacturer of men's accessories that handcrafts umbrellas from fabric cutting to sewing, and frame and handle attachment, all by master umbrella craftsmen. Komei Hayashi, the workshop leader, is an umbrella craftsman certified as a traditional craftsman by the Tokyo Metropolitan Government, and specialized craftsmen also handle belts and leather goods. After encountering wonderful items, he heads to a standing soba shop in high spirits!
Tsukaji: "It's incredibly firm! It slides down smoothly, this is delicious!"
The target restaurant this time is "Gangi Shinkawa 1-chome," which has been operating in Kayabacho for over 30 years. The previous owner, originally from Tokamachi City, Niigata, opened this popular restaurant with the desire to spread Niigata's specialty 'hegi soba' in Tokyo. The hegi soba offered is 100% buckwheat fresh noodles, bound with "funori" (seaweed) and manufactured in their own factory. They pursue a meticulous taste, making special dipping sauces every morning with different dashi and kaeshi (soy sauce base) ratios for both mori (cold) and kake (hot) soba.
After 5 PM, regulars flock to this restaurant for Niigata's local sake and appetizers. Tsukaji was also welcomed with applause by the regulars and enjoyed hegi soba in a tipsy mood! He selected the kakiage soba, a dish the manager, Yoshiyuki Shinoyama, is proud of. The hot and crispy texture of the kakiage plays a exquisite harmony with the firm and smooth texture of the cold hegi soba, creating a gem of a dish!