The Itabashi English Conversation Club is held near Motohasunuma Station on the Toei Mita Line.
In this column, I would like to write a recommended guide for budget restaurants called ”B-class gourmet” in Japan  along the Toei Mita Line.                   Teru@IESS

Budget Restaurant guide mita-line　01  "soba"　　
"Morishou" @nishisugamo station　

Heights Nishisugamo 3-22-7 Nishisugamo, Toshima-ku, Tokyo

If you visit Tokyo for sightseeing, there may be many people who would like to eat "soba" which is one of the traditional Japanese noodles.
I would like more people to know that there is a reasonable price and tasty Japanese unique soba restaurant called "Morishou" near the Subway Toei Mita  Line  Nishi Sugamo Station.It`s a small one close to soba "stand" rather than soba "restaurant", but the taste of soba itself can be recommended.
It is a recipe of soba that I want you to pay attention to. In a general soba cooking method, soba has been shredded from some hours ago, so the flavor of soba will be lost in the air according to the surface area. However, in "Morishou", only ball-like chunks of soba are prepared in the refrigerator beforehand, and after the occurrence of the order ,the chunks would be directly injected into hot water through a unique noodle making machine immediately . Therefore, the lost probability that the flavor originally held would be small.
 "Morishou"  use high-tech kitchenware unique to Japanese machinery culture (if you sit in the back of the counter you can see it soon).

For example, I think that even with Italian pasta, if we use this machine you can offer more delicious ordinary wheat flour which is not expensive.

By the way I will write about formal tasting style @"Japanese soba" .
\Do not soak too much soba noodles in soy soup. Only for 20 percent of the soba held with chopsticks is enough. And when you put it in your mouth, let 's deliberately sound and sip (In the West it maybe an anti-moral practice, but soba is not western food). By squeezing noodles with lips, air bubbles will occur in the mouth and soba will be brought to the nose and the fragrance of the soup base reaches the nose. And it is the original "taste of soba" to eat with the scent at this time. soba is a food to eat not with a tongue or throat but with a nose and scent.

At last you should not drink the remaining soy soup directly, but shop always serve hot water boiling soba so we dilute it and drink  with that hot water.

Budget Restaurant guide　02  "Ramen"　　

"Ramen Pit"    @Sengoku station on mita-line

6-4-4 Honkomagome, Bunkyo-ku, Tokyo

There is a small ramen shop called "Ramen Pit" along the main street, which is a 5-minute walk from Sengoku Station. There are no tables, just a counter.
The ramen served here inherits the trend of "Jiro-style ramen", and is characterized by its pork bone soup, thick noodles, and plenty of free vegetable toppings. "Jiro-style ramen" became popular about 20 years ago, and in addition to the main store near Keio University, I have eaten at various branches in Tokyo and other ramen shops that "imitate Jiro". It is this "Pit" that I think and recommend to others. Other "Jiro ramen" shops have a large portion but the soup isn't very tasty, and you don't feel like drinking up to the last drop, but the soup here has a unique taste. In addition, it seems that the noodles are using a brand called "Kaikaro", which is expensive.

 Above all, I'm happy that it's not a chain store but an individual owner. In the restaurant industry in the city, delicious famous restaurants must be privately managed. This is the same as personal computers manufacture are not suitable for large companies. Cause needless to say, memory and CPU are the same as perishables.

Budget Restaurant guide　03  "fish"　　
"Yo-bo-chou"    @Shin-Itabashi station on mita-line

1-48-1 Itabashi, Itabashi-ku, Tokyo

There is a small restaurant called “Yo-bo-chou” in the shopping district, which is a 1-minute walk from "Shin-Itabashi" Station on mita-line(only counters, no tables). There used to be a green sign with something like SINCE 1970 written on it, but when I checked Google Street View a while ago, it may not be written now, but anyway, the counter centered on meat dishes has been loved for many years as a famous local western food restaurant. It's a type of small restaurant. Although they mainly serve meat dishes, I dare to recommend the menu item "Butter-grilled white fish". The butter melted in the wine, the leftover juice, and the salad dressing subtly mix in one plate to create an exquisite taste like the sauce of high-class French cuisine. It's a pleasure that can only be found at a budget restaurant.
By the way, "Yo-bo-chou" has branches in Ikebukuro and Ekoda, but only this Shin-Itabashi branch, which is the main branch, is really delicious. I don't think the heat control and ingredients management is going well at other stores.

Budget Restaurant guide　04  "Pork and cabbage "　　
"Keien"@Kasuga station on mita-line

4-25-6 Hongo, Bunkyo-ku, Tokyo Yamaoka Building 1F Yamaoka Building

There is one of typical Chinese dish "hoi-kou-rou".It is Pork and cabbage stir-fried with Soy paste"Miso". Every time I go to a variety of Chinese restaurants in Tokyo, I challenge this "hoi-kou-rou", but I have never met a delicious "hoi-kou-rou"  a long time ago. Most Chinese restaurants have too much Soy paste"Miso".

Miso is a representative ingredient of Japan, and except for the general cooking method of drinking it as miso soup, when using it as a seasoning, it must be combined with other ingredients and the amount must be adjusted sufficiently. This is because the strong sour and salty taste of miso that accompanies fermentation kills the flavor of other ingredients.

When you go there, you will find a Chinese restaurant called "Keien", which is close to Kasuga Station. It is a little-known spot to eat good "hoi-kou-rou".

Budget Restaurant guide　05  "Japanese chilled Ramen nudle"a.k.a."hiyashi chuka"　
"Yo-su-ko Saikan"@Jimbocho station on mita-line

1-11-3 Kanda Jimbocho, Chiyoda-ku, Tokyo

"Yo-su-ko Saikan" is a traditional and prestigious Chinese restaurant that has been in business since 1906. There are table seats in the store, and there are course menus for 10,000 yen. That's why I feel unreason introducing it as a budget restaurant guide. However, the reason why I still can't help but introduce it is because this restaurant was the birthplace of "hiyashi chuka""Japanese chilled Ramen nudle". In fact, it is not ramen but chilled ramen (chilled Chinese noodles) that has become established as a hobby area called "b-class gourmet" in Japan's budget restaurants.

In 1975, the All Japan chilled ramen club was formed by up-and-coming intellectuals. Even before that, there was a high-level gourmet movement by Kitaoji Rosanjin and others, but there was no cultural realm where ordinary peaple could casually enjoy delicious food. From the end of the war in 1945 to 1974, the average Japanese people was only able to meet the minimum calorie and nutritional requirements, and did not have the luxury of enjoying the flavors of each menu item.
In Japan today, the focus of budget restaurants is hot ramen, not chilled Chinese noodles, but the hot ramen movement will have to wait until seven years later until "All Japan ramen party" led by rakugo storyteller "Kikuo Hayashiya".And it should also be noted that in the same year, Seibu Department Store advertising slogan "Oishii Seikatsu" greatly reinforced a cultural trend.