01 / ABOUT THE PLACE
About this place
A fine blanket of pork backfat conceals a dark, deep-toned soy sauce broth beneath. The standard bowl served at Azuma Chu Hachi Backfat Ramen pairs sharp pork-bone soy broth with the mellow sweetness of backfat, leaving a clean finish despite its hearty appearance. The noodles beneath are thick, wavy strands from Asakusa Kaikarou with a firm chew. Their rustic, textured bite grips the thick seasoning sauce and suspended fat, giving substantial weight to every mouthful.
At the ticket machine, diners can specify their preferred amounts of backfat and garlic according to personal taste or the mood of the day. Stirring garlic directly into the soup or turning to the counter condiments—such as ichimi chili pepper and black pepper—shifts the bowl toward a punchier, junk-food profile. The standard ensemble includes tender, thinly sliced char siu pork, diced onions, and menma bamboo shoots, while toppings like fragrant smoked eggs, kiln-roasted char siu, and wontons are also on offer.
Alongside the noodle bowls, Seabrice has become a popular side order. The mellow richness of backfat coats the plain steamed rice, making it satisfying to shovel down between sips of the dense ramen broth. Beyond the core soy sauce offering, the shop prepares a broad selection including niboshi shio chuka soba layered with dried-fish notes, classic chuka soba using medium-thin noodles, and mazesoba tossed in savory sauce.
Located a short walk from Hatchobori Station, the tidy interior is fitted with both counter seating and tables. The ticket machine accepts cashless payments, creating an easy setup for solo diners whether dropping in for a quick midday meal during work or sitting down for a filling dinner bowl.
