Tuesday, April 8, 2014


I love Osaka, but a couple of times a year I have to make a journey back to my first home in Japan, Tokyo. Usually I visit friends, see a baseball game, and eat well. A couple times I have gone on crazy long walks. Like my walk to Nara before, this was a train line-based challenge: walk the entire Hibiya line.


The beginning: Kita-Senju Station

Some beautiful foliage on the way

This is a serious problem in Japan

Finally, Naka-meguro Station!

No epic journey is complete without equally epic ramen. On my friend's recommendation we stopped at Akihabara's Tsumugi. They are known for their ramen noodles that are made out of sanuki flour, the elastic ingredient that gives Kagawa's famous udon its bounce. They offered a sweet and spicy special ramen, but I went for the standard shoyu.


The Bowl
The shoyu was a pretty standard if tasty broth, and the chashu was enjoyable but nothing out of the ordinary. As you'd expect, the real strength of this bowl was in the noodles. They were long and firm, but easy to slurp and full of the characteristic udon stretchiness. Whereas udon are normally extra thick, these were a bit thinner, giving them a unique feel, especially with a broth totally different from the kind you'd see at an udon restaurant. It may sound like a gimmick, but if it is it's a gimmick that works.


Would I Go Again?
If I'm back in Tokyo, there's too many other places to try.


Should You Go?
If you're in Tokyo, hit this place up.



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