Thursday, April 30, 2015

鶉 (Uzura in Musashi-Sakai)

東京味噌らーめん 鶉

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Craft miso is made all across Japan, with locales like Hokkaido and Nagano getting a lot of credit. But when I heard about a shop using Tokyo miso, I was intrigued. Miso from the big city? Preposterous!

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Making it just minutes before their lunch shift ended, a proper kanpai was in order. I was having a bowl with one of my best friends, Keizo Shimamoto. You know, the guy who went to New York and crushed the entire casual foodie culture with his ramen burger.

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This shop is connected to Shichisai and Kujira Shokudo, both known for being MSG free and having excellent homemade noodles.

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Two ramen nerds trying something new. We live for this sort of thing.

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Very unique. The miso was a red miso, a bit sweet, without much impact. The relatively light taste of the soup meant that any other strong flavors would take center-stage. The stronger flavor? Those little drops of oil were gobo, burdock root. Along with some crispy fried gobo on top, this was kind of a gobo overload, with the fried taste leaving a strong aftertaste on the tongue. No necessarily bad, but kind of a strange, earthy taste that lingered for about 20 minutes.

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I know that, at least in America, urban ingredients are kind of hot. A possible new trend?

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Mine was the tokusei, special ramen, on the top row at 980 yen.

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Map of 東京都武蔵野市境2-3-20

東京都武蔵野市境2-3-20
Tokyo, Musashino-shi, Sakai 2-3-20
Closest station: Musashi-Sakai

Open 11:30-14:30, 18:00-21:00
Saturdays 11:30-17:00
Closed Sundays