Famed for their shio base ramen. The soup base was long-boiled chicken; chicken bones, whole chicken carcass, and bonjiri chicken butt. Then, the obligatory blend of salt, which is the hallmark of any shio ramen joint worth it’s proverbial salt. In this case, French, Mongolian and Italian rock salt. This was a pretty solid bowl overall, though surprisingly heavy for a shio ramen (not a bad thing in this case). The noodles were weighty with good backbone and chew. Interestingly there was a pretty strong peppery taste to the two different types of charsiu included in this tokusei version (chicken thigh and regular pork charsiu). Even the meat inside the wontons were substantially peppered. Other toppings including thin-cut menma, shiraga negi and mizuna were par for the course. One final thing to note – the finishing oil (chicken oil?) was laid on thick and the first sip was somewhat oily, which is what made the bowl heavier. After a while it kind of blended in so no biggie.
#menyashou #koseik_tokyo #koseik_ramen #ラーメンインスタグラマー
Tōkyō to, Shinjuku ku, Nishi Shinjuku 7 – 22 – 34