This is more like it. No spice, but perfect for the summer heat.
Hiyashi chuka: the noodles — basically white, but mixed with a few strands of light green — are served chilled, topped with shreds of egg and bathed in a mildly piquant vinegar/soy sauce dressing.
In most standard versions of hiyashi chuka, the noodles are served with shreds of ham and cucumber piled up on top of them. This one is completely different. It comes with seafood — scallop, squid, a couple of shrimp, some seaweed (pink and light green) — which is served in a separate saucer on the side, so it doesn't sully the noodles or make them soggy. Note the whole cherry tomato, for extra colour and tang and cooling flavour.
Then you mix them all together and... yes, that is very tasty, colourful and refreshing indeed.
Voila! Kaisen sarada hiyashi chuka (in Japanese that's 海鮮サラダ冷し中華).
I've blogged about this sophisticated little noodle counter before. It's always a reliable standby if you find yourself at the Dogenzaka/Shinsen end of Shibuya — but limited by the fact it's only open in department store hours.
