Wednesday, December 23, 2009

あ、ガッチャ麺 (A, Gacchamen in Bunkyo)

あ、ガッチャ麺

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This is maybe the closest shop to my apartment. But we decided to take the longer, more adventurous route to get there.

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First on Keizo, Nate, and I's hit list was Nishio, a hot newcomer on the scene. Luckily we checked beforehand, and avoided showing up at a closed shop. So we started walking. The number two, decided by a hurried research session online, was on holiday as well. Next was a sort of "Asian" noodle place nearby that was voted down upon arrival. The last option, before resorting to Sengoku Jiman, was just down the road.

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a, Gacchamen is the name. That's a small あ at the front, by the way. You'll be treated to a decent miso if you come here. The added yuzu wasabi and ginger kick it up a notch. Here is the basic:

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But I took it even further. You see, Ebisu, the god of wealth and fortune was smiling on me today. I had just setup and paid for www.ramenate.com, Nate's new website name. The deal was simple. You buy my domain, and I'll buy your next bowl. And it just so happened that a, Gacchamen has an 1800 yen bowl. That's like $20!

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Of course, anything this special is going to make the ramen pages of a few magazines. But what is it? ワイントン, Wine-ton.

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What the hell is Wine-ton?

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Let me explain. As the swine is raised, it is fed a healthy amount of... wine. These booze enhanced pigs have more supple, tender meat. It's true that you can soak meat in liquor to tenderize it some, but this is taking it to another level.

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Another level is a good place to go to.

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The meat is lean and tender, almost buttery. This is the kobe beef of the other white meat world. But it comes at a price. Each slice adds almost $5 to the total. That's big money for a bite of meat. At least when it comes to ramen prices that is.

The staff was happy to show me the pricey cut of meat.

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And stop for the photo that is becoming a standard on this site.

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Official Blog Here

More Shop Info Here