Shugetsu Fremont
4.4 (84)restaurant
4.4 (84)An Ehime export specializing in tsukemen and abura soba, with noodles made fresh in-house daily from Hokkaido flour.
Description
Broths and seasonings rely on traditional ingredients, anchored by hand-brewed Kajita Shoten soy sauce aged for 18 months. The kitchen pairs chicken stock with a blend of dried sardine, mackerel, and scallop flavored oil, preparing its dishes entirely without the use of MSG. Alongside the dipping and oil-based noodles, ramen is also on offer.
