Shark Fin Ramen" using carefully selected shark fins to convey the culture of shark fishing in Sanriku, "Azabu Soba (Shark Fin Ramen)" using shark fins selected carefully to convey the culture Azabu Soba (Shark Fin Ramen), Now offered at Seafan in Azabujuban, Tokyo

Chinese restaurant based on Cantonese cuisine established 18 years ago.

2024.03.22 10:00

株式会社ディー・ファクター

Shi-Fan, located in Azabu Juban and operated by D-Factor Corporation (Head office: Azabu Juban, Minato-ku, Tokyo; Representative Director: Daiki Miyamoto), has started serving Azabu soba (shark fin ramen) from March 11, 2024. Please use this dish as a finish to our signature course meal or for lunch.

Azabu Soba [Top] 1

Background

This project started from the desire to convey the value of shark fins and the culture of "shark fishing" that has taken root in Sanriku, especially in Kesennuma, which is recovering from the Great East Japan Earthquake.

Although shark fins are considered a luxury ingredient, we wanted to incorporate them into a familiar dish called "ramen," and to use not only the tail fins, which are used for simmered shark fins, but also the pectoral fins, so that more customers could enjoy the dish, which led us to develop and offer the menu.

Azabu Soba (shark fin ramen) *All prices include tax.

Azabu Soba [Top] 4,950 yen (Lunch: 3,300 yen)

Yoshikiri shark breast fin

The pectoral fins are generally more gelatinous than the tail fins, and have a smooth texture when eaten. The pectoral fins are larger in size and have an outstanding visual impact.

Azabu Soba [Extra high] 8.800 yen

Yoshikiri Shark tail fin

The tip of the fillet is rich in gelatin and has a soft and tender texture, while the center of the fillet has golden threads with a good texture one by one. Only one fillet can be taken from each shark, so it is very rare.

Azabu soba [Goku-mi] 16,500 yen *Only 4 servings available per day.

Mouka Shark Tail Fillet

This shark is larger than the Yoshikiri Shark and very ferocious. Because of the danger involved in landing it, it is considered an expensive and rare shark. The tail fin of the keelback shark is characterized by its size and thickness. Unlike the Yoshikiri shark, it is characterized by thick and long golden threads, and its texture is very soft and chewy. Above all, it is rich in gelatin. When simmered, the gelatin dissolves out from between the golden threads, and the sauce and soup are full of flavor.

Specialty of Soup and Sauce

Soup is the lifeblood of Chinese cuisine. We use a simple, royal soup made from chicken and pork stock in many of our dishes. By combining it with a soy sauce-based sauce, we have created a sophisticated and somewhat nostalgic Chinese noodle dish with a royal soy sauce flavor.

The soy sauce sauce is a blend of Chinese soy sauce and Japanese soy sauce, with fish sauce and seasoning sauce added to give the sauce a deep flavor.

Specialty of Noodles

The noodles used for Azabu Soba are very smooth and easy to handle, and they mix well with the soup and ingredients.

The noodles are selected from among many kinds of noodles made by a noodle maker we have been using for a long time, and are specially made for Azabu Soba.

Homemade XO Sauce

To change the flavor of Azabu Soba, we serve it with our homemade XO Sauce.

The XO Sauce, which is mainly made from dried shrimp, dried scallops, and dried squid, goes very well with the shark's fin, and since both are made from sea ingredients, the marriage is wonderful.

■About Azabu Juban Seafan

Located a 5-minute walk from Azabu Juban Station, this Chinese restaurant has been in business for 18 years in Azabu Juban.

Our concept is "to serve delicious Chinese dishes that can be enjoyed little by little" while based on Cantonese cuisine, which is said to best suit the Japanese taste buds. We offer a wide variety of Chinese dishes, from the royal road to modern Chinese cuisine using seasonal ingredients. The main counter with an open kitchen is located in the center of the restaurant, surrounded by private rooms.