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Today's theme is ramen, in addition to sushi we eat ramen in Japan is the most ah, so chose a few (order does not represent the ranking) very necessary to try to recommend the store, are only required to queue up in front of the store can be eaten (no reservation).
Actually, Ichiran is the one I want to recommend to you the most, but I don't feel the need to write about it because it's so famous. But it really is a must swipe every time we arrive in Japan, and if you don't know what to eat (in the morning/midnight) then Ichiran is definitely a good choice!
🤗 01 篝
A popular ramen restaurant tucked away in an alley in Ginza, this restaurant was recommended in the Michelin Red Book a few years ago. There are only 8 seats in the restaurant, so the line in front of the restaurant is usually very long, so it is recommended to go there earlier than the opening time to minimize the time spent in line.
The specialty is the chicken white broth ramen, which has a beautiful milky white soup base with a rich, mellow flavor and a sticky, gelatinous texture, but not as salty as many people think of Japanese ramen, and the overall presentation is mild and delicate, highlighting the freshness of the chicken broth. The noodles are a bit thicker than at a regular ramen store, but smoother in texture, and served with the soup base, they are structurally complete. The slow-cooked chicken breast is not too fatty or greasy, which is perfect with this slightly thicker soup base. For those who don't like heavy flavors, try this one.
🤗 02 Soba House Gold is not as good as return
One of the three Michelin-starred ramen stores in Tokyo in 2020, the ramen database of the top 20 ramen in all of Japan, known by many foodie as one of the best ramen stores in Tokyo, can be regarded as the ramen world's big name store. Currently ranked in the heart of the first ramen store, we have eaten about three times, Hong Kong recently opened a branch in Central (but the flavor of some adjustments), Shinjuku store menu has an English version!
The signature salt-flavored clam and snapper noodle has a very strong white truffle aroma as soon as it's served, and when you pick up the bowl and taste the soup first, the seafood flavor instantly fills the entire mouth, although it's not a strong and fresh aroma like that of the Hakata Breeze, the impact has never been greater. After mixing all the ingredients, the soup base becomes even more three-dimensional, based on the delicious and elegant sea bream soup, complemented by the clam flavor that has no fishy taste, and a light truffle flavor to add the finishing touch, which enhances the overall character, and together builds a high-class soup base with the theme of “freshness”.
The noodles are thin and straight, the form is a bit close to the thicker some of the Soviet-style hanging noodles, basically every bite can hang on the soup, mixed with the fresh soup base in the mouth slowly chewing chewy noodles, very tasty. Matching barbecued pork fat and thin, with a light smoky aroma, in this bowl of noodles play a role in moderating the taste, not so much as to let the tongue because of excessive freshness and fatigue.
Compared to Soba House Tsuta Tsuta, another one-star restaurant that also strives for elegance with its truffles, I personally prefer Kinko's, which focuses on a little bit of everything, and its ramen with clams in soy sauce is by no means inferior to its predecessor's. Whether you're looking for a Michelin-starred restaurant or a bowl of specialty ramen, it's well worth it. Whether you're looking for a Michelin spot or a bowl of ramen with a twist, Kinko's is a great place to visit.
🤗 03 油そば (Tokyo Aburagumi Sohonten)
Simply put, it's noodles with spicy oil, but of course you can put less spicy oil and more vinegar and chopped green onion if you like. In short, the restaurant only has bibimbap, and you can only choose from small, medium, large, spicy, or plain noodles from the self-service kiosk, as well as some additional side dishes (dried bamboo shoots and onsen eggs are highly recommended), so if it's a weekday at noon, you might have to wait in line for a while after you order and give your ticket to the clerk.
This store in addition to mixed noodles there is a dumpling, more industrialized taste so do not recommend it to everyone, it should be noted that this store must eat black background signboard store (red light under the sign also wrote the Tokyo oil group what) ⬆️ Please see the background plate! Many do not know Japanese partners may see the store text similar to the streets are full of just walk into a eat, I stepped on the mine once think it is not the internal flavor ⬇️ This is what I call piracy (Shinjuku a subway exit out of it)
🤗 04 一风堂
Ippudo is one of the most famous ramen brands overseas with many outlets, but if you've eaten at Ippudo in different regions, you'll find that it's really more or less the same, not only in terms of soup flavors, but also in terms of side dishes. In Tokyo, however, because of its large number of stores and the many small dishes available in addition to ramen, there is always a long line of people in suits at the door at closing time.
Ippudo's ramen is mainly categorized into Shiratamaru and Akamaru, corresponding to white noodle bowls and red noodle bowls, but both have a pork bone soup base, and the Akamaru ⬆️ has a moderate level of spiciness (unlike that devilishly spicy hell ramen from Mita Shokudo). Hakamaru ⬇️ is Ippudo's famous specialty, and after winning the Japan Ramen Gold Award for three consecutive years, it has become a model for many brands such as Ajisen to copy, so I'm sure you'll feel more than a little familiar with it when you take your first sip of the soup. Although Hakata, like Ichiran, originates from Fukuoka, the taste has been modified to suit the preferences of the people of Tokyo, and is less heavy and greasy than the traditional, focusing more on showcasing the freshness of the soup, making it a very friendly choice for overseas tourists who are trying ramen for the first time in Japan.
For ramen restaurants, many people tend to choose the soup base and the BBQ pork over the noodles, so I'd favor Ichiran over Ippudo and Golden Might as well Return in terms of soup base. Ippudo's BBQ pork may be a bit on the shibori side, but the noodles are thin and firm like Ichiran's.
🤗 05 面屋 一灯
Founded in 2010 by Yukkei Sakamoto, a former general who trained at the legendary Daisenken noodle store, the restaurant has skyrocketed to become one of the hottest noodle shops in Tokyo in the past few years with the help of “Ramen Head” Hajime Tomita.
It is said that Mr. Kazuo Yamagishi, who is known as the “God of Ramen”, invented this delicacy by accident when he threw the cold noodles into the hot broth and tried to eat them after cooking too many noodles. While traditional ramen and dipping noodle stores have very male-oriented decorations and flavors, Noodle House Ichimoku is very different in its elegant and comfortable decorations, which take into account the aesthetics and needs of female customers, and ultimately stands out among the tens of thousands of ramen stores.
The restaurant offers both dipping noodles and ramen, so you can choose according to your preference. The signature is the thick fish-mediated dipping noodles, the dipping sauce is not only full of mellow bonito aroma, but also rich collagen from chicken bones and pork bones slowly boiled for dozens of hours to bring a thick and sticky feeling, smooth texture and flavor layers; thick and wide noodles after several complex procedures, tough, the surface looks very smooth can be “holler” to suck eat, but also absolutely no ambiguity hanging full of dipping sauce, amazing. The thick and wide noodles are very tough after several complicated processes, and the surface looks so smooth that you can “snort” and eat it, but it is also absolutely unambiguously covered with dipping sauce, which is amazing. The slightly cold noodles with the hot dipping sauce mingle in the mouth, and the delicate chewing allows the dipping sauce to mix with the aroma of the noodles, which is indeed a unique experience and first-class flavor.
The name of the store comes from the saying, “One lamp shines in a corner, ten thousand lamps shine in the country”. The idea is that if each person does his or her part and lights up a corner, then the power of all of them together will light up the whole country. It is clear that Mr. Sakamoto is a culinary professional who treats cooking with no ambiguity, and he has made a deep commitment to his own field, which is worthy of the name of the restaurant he gave himself. Because of its origins in ramen, Daisenken's dipping noodles are always served in a thin soup with thin noodles. But Noodle House Ichimitsu's completely evolved understanding of the theme of “dipping” with thicker noodles and a thicker, more viscous dipping sauce has stood up to scrutiny.
📝 Wishlist
Next on this list are Tokyo ramen restaurants that we haven't tried yet, but have been savoring for a long time, so if you're able to get to Tokyo before we do, you can try them for us. The list is in descending order of anticipation:
01 中华荞麦 とみ田
Japan's No.1 ramen restaurant has been awarded the TRY Award, the most prestigious award in the ramen industry in Japan, for four consecutive years, and won the Grand Prize of Excellence at the Great Ramen Expo. The ramen database continues to monopolize the No. 1 ramen restaurant in Japan! Tickets and tickets are sold at 7:00 a.m., so basically, you can't eat until five hours later.
02 面屋吉左右
The broth is made from pork cartilage, chicken bones, shiitake mushrooms, and kombu, which are simmered and left for a day to develop flavors; the two broths are then combined with the extracts of woodfish and three different types of fish to create a perfect blend in a bowl; the menu includes ramen and dipping noodles: ramen is made with cooked noodles, while dipping noodles are made with freshly pounded noodles, and there's a distinction between the two.
03 Homemade Ramen
The store's main special soy sauce ramen is made with carefully selected ingredients such as Yamagata Prefecture ground chicken, chicken bones, Kagoshima Pillowaki-produced dried clanging fish, dried minnows, and Hokkaido-donan-produced kelp, which are boiled for a long period of time to form a soup, and then mixed with six different kinds of soy sauce to refine the soup, and the barbecued pork is made from semi-fat, lean pork shoulder, which is boiled in a low-temperature, slow-boiled method until it's half-cooked, with a tender texture and a rich, juicy meat sauce.
04 中华リベ 伊吹
The soup is made with chicken broth and a lot of dried fish, and the ramen is made with straight thin noodles, specially made for Ibuki by the famous noodle maker Mikawaya Seimen.
- Author:japan guides
- URL:https://japan-guides.com/article/diet-52
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