Ramen obsessions can lead to many things. In my case, I parlayed my blog into working with more mainstream media, as well as became a bit of a ramen guide in Tokyo. Others, like my friend Tsukasa, go on to produce their own ramen shops. What kind of ramen does someone who eats 1000 bowls a year want to make?
I checked out Tsukasa's pre-opening. The location in the middle of Roppongi means this will probably be a late-night place, with a menu to match.
For now, the menu will have a creamy toripaitan and a shoyu.
Someone who has slurped as many bowls as Tsukasa has wouldn't settle for normal, and the additional topping for the paitan is quite far from normal.
Grana Padano cheese. One of the world's original hard cheeses, created by monks over 900 years ago. Much like parmesian, this cheese adds a rich, grainy aspect to whatever it is grated over.
Roppongi is a party town, and most people coming in here will be in various states of alcoholic stupor. Cheese and carbs are a welcome late-night meal, and a welcome change from the usual kebabs that plague Roppongi's culinary scene.
And yes, hte producer of this shop ate over 1000 bowls of ramen in 2016. He was a bit obsessive about going to the ever more frequent ramen events, where, with a healthy appetite you can crush a dozen in a day. Sometimes more.
Tokyo, Minato-ku, Roppongi 5-5-1
Closest station: Roppongi