After checking in at the airport I went looking for somewhere to eat, but there wasn’t really anywhere convenient to head with my luggage in tow. That’s when Seian Toshomen, a Xi’an-style knife-cut noodle place, caught my eye. It’s a chain, but since Chinese chefs do the cooking themselves it seemed trustworthy enough, so in I went.
Tenshinhan (crab omelette on rice)
As expected, they serve knife-cut noodles that get the basics right.
Tantan knife-cut noodles
The noodles were good and the broth had real depth, but it wasn’t spicy at all. Made by Chinese cooks, yet a completely Japanised flavour.
The noodles
The noodles are a bit like sujebi, Korean hand-torn dough soup, which made the taste feel all the more familiar.
Gyoza
The gyoza were good too. Being a fan of Chinese food in general, I left satisfied.
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