Thursday, February 2, 2017

麺魚 (Mengyo in Kinshicho)

真鯛らーめん 麺魚

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Rookie of the year. At least that is the rank awarded to Mengyo by TRY (Tokyo Ramen of the Year) magazine. You can grab a copy here, or just take my word for it. Their choices are usually spot on, but I had to find out for myself.

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The shop is literally noodle fish, and beautiful seabream imagery is all over the shop.

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真鯛 - madai - to be exact. Red seabream is seen as a lucky fish, and beautiful plates of it are usually served on auspicious occasions. One bowl of lucky ramen, coming up!

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Where do I start. Most people are drawn to that mound of chashu on the top. It's smoked in house with cherry wood.

The soup is a mix of seabream and creamy chicken broth. Any fishiness is cut by the grated yuzu citrus. And what a soup it is. Seabream has been used in the past at a few shops around Tokyo, but I've never seen it paired with such a thick chicken broth.

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The egg is worth mentioning.

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A cooking syringe comes into play. How else are you going to inject the soup into the egg?

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Love it.

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The line is big for this one. On the first snowy November day in 52 years, there were still a couple dozen patrons waiting. This was a weekday, so expect the weekend to be rough. You've been warned. You've also been told; this bowl is stellar.

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Arigataidesu!

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Map of 2 Chome-5-3 Kōtōbashi, Sumida-ku, Tōkyō-to 130-0022

東京都墨田区江東橋2-5-3
Tokyo, Sumida-ku, Kotobashi 2-5-3
Closest station: Kinshicho

Open 11:00-until soup sunds out
Closed Mondays