π Local-First — Best in its home region: Toyama.
Toyama Black began after the war as a salty, peppery “side-dish ramen” meant to be eaten with rice. At Taiki, the origin shop, the soy-black broth, firm noodles, and freshly cracked pepper still follow the rule that the bowl is completed with rice and a raw egg.
Last updated: 2025-12-05
Introduction
After the war, Toyama Black was created as a salty, peppery “side-dish ramen” designed for workers who needed something strong enough to eat with rice. At Taiki, the origin shop, that concept remains untouched. A soy-black broth, firm noodles, and freshly cracked pepper are all calibrated for a simple rule: the bowl is completed only when paired with rice and a raw egg. Here, you’re not just tasting ramen—you’re experiencing how the dish was originally designed to be eaten.
What to Try
Chuka Soba + Rice + Raw Egg (the classic trio)
Take a few bites of noodles first. Then lightly whisk the raw egg and pour it into the broth to mellow the salinity.
Finish by enjoying spoonfuls of rice with sips of the now-rounded soup.
The broth’s depth, the pepper’s snap, and the pork’s fat all lock in once the egg is folded through—this is how the bowl was meant to be completed.
The “black” broth looks intense but has a clear dashi backbone; its balance is calibrated for rice and egg. Thick-sliced chashu and freshly cracked pepper push the bowl toward a satisfying, rice-friendly finish.
How to Order
1) Use the ticket machine for Chuka Soba, then add tickets for Rice and a Raw Egg (the default local set).
2) Hand tickets to staff and take a counter seat; service is quick.
3) Eating flow: noodles → whisk egg and add to soup → mix gently → alternate soup with rice → adjust pepper to taste.
Tokyo or Trip?
π Local-First — Best in its home region: Toyama.
Tokyo has “Toyama Black–style” shops, but at Taiki the recipe’s original premise—rice + raw egg complete the bowl—is built into the experience. You’re not just tasting a flavor; you’re learning the bowl’s intended workflow at the place it was invented. That context is the reason to eat Toyama Black in Toyama.
Explore Nearby
- Shiroebi Sashimi in Toyama — Sweet White Shrimp π£
- Toyama Crab Miso — Grilled Winter Luxury π¦
- Oden at Kuroyuri, Kanazawa Station π’
- Jibu-ni in Kanazawa — Kaga Duck Stew π²
- Kanburi in Kanazawa — Winter Yellowtail π
Similar Dishes
- Grilled Saba Sushi from Sakai City Shop in Togoshi-Ginza — Fukui’s Classic Flavor π£
- Sapporo Miso Ramen in Tokyo π
- Kaki-Shio Ramen in Togoshi-Ginza π
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About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- π Local-First: Best experienced in its home region. Worth a trip.
- π’ Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- π£ Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.