Thursday, December 22, 2016

Yatai Ramen Takaryu

To finish out my trip to Tokyo, I wanted to stop at one last classic ramen shop. I tried to go with friends to Kururi in Iidabashi. The line was super long, so we gave up and went to the one in Takadanobaba. That one was also too busy, so we were in a rush to find a shop that we could stop in and I could still make my shinkansen back to Osaka. We ended up at another shop I went to when I first lived in Tokyo, chicken ramen shop Yatai Ramen Takaryu.


The Bowl
Takaryu's ramen was a clear chicken shio. It was salty with some rough edges provided by the fried garlic mixed in. More than a normal bowl of ramen, it tasted like Vietnamese pho ga. The noodles were thin and slurpable, but they too were on the salty side. Of the toppings the bamboo was the most interesting; it was sweet with a nice crunch.


Would I Go Again?
There are too many shops in Tokyo; I don't see myself making it here again.


Should You Go?
If you're in Takadanobaba looking for shio, it's a solid spot.


屋台らーめん 鷹流

Wednesday, December 14, 2016


Continuing with my trip to Tokyo, I decided to meet a friend for some ramen in Tokyo Station. I've been to most of the shops that were there when I lived in Tokyo, but by now some shops have moved out and new ones have moved in. Ikaruga has been there the whole time, and that's where I decided to go this time.

Back when I lived in Tokyo I visited the flagship shop of Ikaruga in Ichigaya. That shop has some of the bet tonkotsu ramen I've ever had; frothy, round tonkotsu but still with robust, rich pork. The shop in Tokyo Ramen Street specializes in gyokai tonkotsu, so I was in for something a little different.



The Bowl
This was a different beast from the tonkotsu ramen I had at the main shop once upon a time, but the Ikaruga touch was there. The broth was creamy smooth, a rich gyokai tonkotsu that was just a tad oily and reminiscent of favorite shop Mitsuboshi Seimenjo. The noodles were medium, a nice fit for the thickness of the soup, and too went down smooth. The bowl was adorned with a creamy egg, long, fibrous menma, and two large, round slices of sweet chashu.


Would I Go Again?
This was very good, but I can't help myself from checking out a different shop in Tokyo Station next time.


Should You Go?
If you're doing Tokyo Ramen Street, this should definitely be a candidate for which shop to go to.


東京駅 斑鳩

Wednesday, December 7, 2016

Mugi to Olive

Continuing my visit to Tokyo, I tried to go to super famous Kagari in Ginza. After waiting on line for a few minutes, though, the staff guaranteed me that I would be waiting at least a couple hours more. I had plans to go see Awa Odori in Koenji, so I didn't have that kind of time.

Instead I went to Mugi to Olive, a gourmet ramen shop just down the road. They offer myriad interesting bowls, and I chose the special chicken sardine clam triple soba.


その代わり、近くにある「むごとおりーぶ」グルメラーメン屋さんに行ってみました。いろいろなおもろそうなメニューがあって、特製鶏 煮干 蛤 トリプルSOBAにしました。

The Bowl
The base of the soup itself was a very drinkable but roasty shoyu. There was a slight fishiness at first that grew deeper as the three namesake toppings found their way deeper into the soup. "Mugi" means wheat, and sure enough the noodles were dark and some of the wheatiest I've had. The bowl was adorned by some hearty potato sticks, in addition to the tangy, mild chicken, and tough but juicy chashu. The hamaguri were a nice bonus too, but their main contribution was slowly tilting the soup to be more deeply seafood flavored. There was so much going on in this bowl; and there were some misses, like the egg that felt out of place, most of it worked well.


Would I Go Again?


Should You Go?


I was able to eat with enough time to meet my friends for Awa Odori!


Ginza Noodles むぎとオリーブ