Black Vinegar
¥1,000 tax incl.ブラックビネガー
A mellow black-vinegar soy dressing with the sharpness cooked away. Rounded, clear and cool. One of the two lunch regulars.
HiyaChu, set free.
Out into the world.
It began with a thought from founder Naoko Miura, a former hula-event producer: in the endless summer of Hawaii, chilled noodles could be enjoyed the whole year through.
Hawaii proved out of reach, so she took the idea to New York: three summers of pop-ups from 2016. In 2019 the concept crossed back to Japan, opening first in Akasaka. After Akasaka and a shared kitchen in Kichijoji, HiyaChu opened its first home of its own in Nishiogikubo on 27 July 2023.
“Do what doesn’t exist yet.”
A specialist that serves only chilled ramen, twelve months a year. There has never been one before.
Limited bowls arrive through the year, crossing Japanese, Western and Chinese lines.
Walk through the Italian restaurant on the ground floor and climb to a counter of eight. A hidden room in Nishiogikubo.
Nakane Bldg. 2F, 3-8-10 Nishiogi-minami
Suginami-ku, Tokyo
2 min walk from JR Nishiogikubo Stn.
South Exit
11:30–15:00
(L.O. 14:30)
May–Sep: closed Wednesdays
Oct–Apr: open Thu, Fri & Sat only
Reservation-only tasting course ¥8,800 (free-flow drinks, finished with a chilled bowl)
03-6826-2900
