富士宮スタンダード : Tenjinbashi

I revisited Tenjinbashi after a long time. Despite it being the Golden Week, I was lucky enough to get in without waiting. What a stroke of luck! The view of Mount Fuji from the back of the restaurant seems to be smiling too. To start, I enjoyed some grilled thick tofu with a beer to quench my thirst. I pretended to ponder over the menu, but I already had my mind set on my target from the beginning: Yakisoba with extra meat, large size. The yakisoba, generously sprinkled with dashi powder, has a fragrance that sets it apart from regular yakisoba. This aroma is definitely thanks to the "nikukasu" (meat scraps). It's slightly on the lighter side in terms of seasoning, but that allows the flavor of the meat scraps to shine through. If it were drenched in sauce, it would overpower the delicate flavors, so this level of seasoning is just right. And of course, the star of the dish is the noodles. The chewy and firm noodles from Marumo Foods are incredibly satisfying in both texture and bite. They are completely different from the standard commercial steamed noodles. This yakisoba is a classic, straightforward version of Fujinomiya yakisoba, embodying the essence of this beloved dish. I hope they continue to preserve this wonderful flavor.

The Fujinomiya Yakisoba has gained recognition, leading to the spread of "fake Fujinomiya Yakisoba" across the country. While it's great that it has become famous, as a local resident, I can't help but feel a bit conflicted. So today, I came to enjoy the "real" and "authentic" Fujinomiya Yakisoba at Tenjinbashi, located near Shiraito Falls. The noodles from Fujinomiya are steamed once, making them firmer rather than chewy. They are boiled and grilled while being rehydrated with broth or water. The noodles at Tenjinbashi are made by "Marumo" and have a nice firm chewiness to them. Added to this are meat scraps (leftover lard), which enhance the flavor. I prefer a lighter sauce with a stronger dashi flavor, and you can see there’s a generous amount of dashi powder. This way, it's not overwhelming, and my stomach doesn’t feel heavy. With a soft-boiled egg on top, it's simply perfect. Mixing the oozing yolk into the noodles elevates the creaminess. It’s heavenly. This truly embodies my vision of "Fujinomiya Yakisoba." Indeed, the "authentic" version is just delightful! This is the standard. I was extremely satisfied with this dish.