After a bad experience with the extremely salty broth when it first opened, we decided we'd give Chabuya another try, as it has been quite a few months now. And we were really glad we did.
We started out with the shrimp shumai, fresh with a slight crunch to it, maybe water chestnut?, and with a little dab of soy sauce, vinegar, hot oil and mustard, it made for some pretty good shumai - although it was a little soft overall, texture-wise.
I had the tsuke ramen, cold ramen noodles with bamboo, egg and pork on the side with a soy-based dipping sauce - very light and refreshing. The noodles had just the perfect consistency, buoyent chewy, al dente and not too soft.
My husband had the traditional ramen, the broth was excellent - full of body and flavor, the pork so tender, and the noodles, which were a different kind than the tsuke ramen, were cooked perfectly al dente as well. I think I like it better than Santouka - not as milky, I know it's a different style.
We finished dinner with a ginger ice cream which was light and sweet. It had a slight ginger flavor with tiny bits of ginger, but sweet. It tasted like the chinese ginger tofu dessert you get at dimsum, but in an ice cream. Or if you like ginger ale, not that it's that similar, but you shoudl definitely give it a try. I definitely recommend it - great for a summer day or evening.
Overall, we had a great meal and the restaurant itself wasn't too busy. We had mentioned to the waitress we went when it first opened and she too admitted, it was very poor then, but that they had finally worked out the kinks, but since it wasn't so good when it first opened, they lost a lot of customers.
So, if you haven't been in awhile, you should definitely give it another chance. We'll definitely be back!