The first bowl of tsukemen was so satisfying, I decided to go for another bowl. This time, the ramen they’re actually famous for! I opted for the Shoyu soba (醤油そば). Soup base was shiro shoyu (white soy sauce), chicken, and niboshi (dried sardines). Very well-balanced. No one element of the soup was too overpowering or “shitsukoi” (annoying/noisy in Japanese). Nice undercurrent umami from the niboshi without the usual strong fishiness. The flavour of the shoyu balanced well with the dashi. Charsiu was good, with a tender bite and nice pinkness (slow cooked at low temperature). Mitsuba greens, menma, nori. All went well with the soup. Noodles were straight, thin and boiled to an appropriate bite. Nice and a bit slippery, went down well.
There’s just too much good ramen around. The trend of lighter soup bases is going very strong and I love it! I’m all for jiro-kei ramen but sometimes you just don’t want to destroy your stomach for the next 3 days with an industrial-strength bowl.
#koseik_tokyo #koseik_ramen #ラーメンインスタグラマー
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