Monday, September 17, 2012

龍天門 (Ryutenmon in Ebisu)

龍天門

_DSC7718.jpg

Michelin one-star ramen? Sort of.

_DSC7706.jpg

Definitely a Michelin one-star price! That 3400 yen comes to about $40 for this limited summer dish. Lunchtime only. At dinner, Ryutenmon is typical of ultra-gourmet Chinese restaurants; I'll have to get back to you about the $700 a person chef's course.

If the limited hiyashichuka, cold noodles often eaten in summer, is any indicator, that course is going to be a random spattering of exotic ingredients.

_DSC7712.jpg

Fried ginko root, unagi, jellyfish, and a few kinds of baby tomatos.

_DSC7716.jpg

Edamame beans, stewed apricot, sliced ark shell, and choice beef flank. All in a black vinegar sauce. Very sweet and sour.

_DSC7732.jpg

I won't say it was worth it, because that is a lot of cash to drop on some noodles. But it was definitely something special. The noodles are handmade, of course, by Chef Chin.

_DSC7708.jpg

Tantanmen is available year round. The limited hiyashichuka is not. I've seen these summer noodle specials at a few high-end hotel restaurants, and they usually last only the months of July and August. See you next year!

_DSC7722.jpg