Browsing my favourite ramen ranking (not tabelog), found a solid place near Shibuya where I was staying. A good choice. I love me some standard gyokai/chicken etc soup tsukemen but I also enjoy it when the master chef experiments and expands their horizons a bit, and this winter 2015 exclusive item was different. You see this style quite a bit in Tokyo these days, with places like Japanese Soba Noodles 蔦 (of recent 1-Michelin star fame, something I’m still scratching my head about), where the standard soup base is Shio/shoyu and that’s their famous bowl. But then, they’re always much more than that, because they always offer fantastic seasonal dishes like this Miso Tsukesoba. Hatcho miso (pure soy bean miso) is the base, with saikyo miso and mugi miso (barley miso) blended in. The base dashi, niboshi dried sardines with dried hoshi ebi shrimps. The result, a deeply rich and thick broth which tasted strongly to me of a thick aka (red) miso soup. Then, those superbly chewy noodles which didn’t lose to the intense broth. Toppings wise, tender pieces of duck charsiu, menma, shungiku (chrysanthemum greens) and a pleasantly surprisingly piece of syrup sweetened kinkan (kumquat), a winter treat in Japan. And can’t forget the excellent ajitama here. Solid all around.
#koseik_tokyo #koseik_ramen #ラーメン #つけ麺 #ラーメンインスタグラマー
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