Thursday, September 21, 2017

麺屋 翔 月1限定 (Special Chicken Ramen at Menya Sho in Shinjuku)

麺屋 翔

DSCF9073.jpg

I feel like I have written about Menya Sho before on this site. I've certainly been there many, many times. It is one of my go to spots for a clean bowl made with quality chicken. A stellar bowl on any of the other 29 days of the month.

DSCF9079.jpg

What is that supposed to mean?

Well, once a month they do a limited, premium bowl with a specialty chicken. 媛っこ地鶏 - himeko jidori - is a local chicken from Ehime Prefecture. It is supposed to have an earthier, more hearty taste, though that might just be advertiser talk for a gamier chicken. Either way, it makes for an excellent bowl of ramen!

DSCF9078.jpg

Go for the shoyu, the deep soy sauce matches well with that himeko. Princess?

DSCF9075.jpg

You'll have to check the web for the exact day, but it is usually around the 28th of the month.

Official site here.

DSCF9080.jpg



東京都新宿区西新宿7-22-34
Tokyo, Shinjuku-ku, Nishi-Shinjuku 7-22-34
Closest station: Shinjuku

Open 11:00-15:00, 18:00-23:00
Weekends 11:00-15:00, 17:00-21:00

Monday, September 18, 2017

トンコツ&キノコ (Tonkotsu and Mushroom in Kyobashi)

ソラノイロ トンコツ&キノコ

DSCF9038.jpg

Soranoiro, one of Tokyo's favorite shops, has gone through a few iterations throughout the years. Apart from their steadfast main shop in Kojimachi, long-running stint at the Tokyo Ramen Street, and Nagoya shop, they had a short-lived mushroom-based shop (also in Kojimachi).

DSCF9036.jpg

Well, their latest brings the mushrooms back.

DSCF9044.jpg

They have a tonkotsu ramen on the menu, but the uniqueness I was here for was the kinoko no vege, a creamy mushroom soup with vegetable (and some meat) toppings.

DSCF9040.jpg

Where to start. The soup is creamy and wonderful, brought to life by mixing the mushroom soup with a rich tare made from salt, dried shrimp, and more mushroom. It is topped with some aromatic oil. Yes, mushroom again. And some mushroom toppings.

Oh, and the noodles are made with shiitake mushroom powder.

It's a lot of mushroom.

DSCF9048.jpg

Bonus! From 6:00pm until 9:00pm, Monday to Friday, you can get an hour of nomihodai for 980 yen. That's less than $10 for all you can drink. For another 980 yen you can get all you can eat gyoza. Wild!

Official site here.

DSCF9049.jpg



東京都中央区京橋2-2-1
Tokyo, Chuo-ku, Kyobashi 2-2-1
Closest station: Kyobashi

Open 11:00-15:30, 17:00-22:30
Weekends 11:00-20:00

Thursday, September 14, 2017

麺屋 悠 (Yu in Okubo)

麺屋 悠

DSCF8877.jpg

It had been a while since I tried any new miso ramen spots, and with a semi-new spot (June, 2016) just a couple stations from my home, I had to check out Menya Yu.

DSCF8882.jpg

A miso blend straight from Tokushima Prefecture. Made from soy beans, rice, and salt, this particular miso has a long history dating back to the Heian Period (roughly 1000 years ago). It is known for having a slight sweetness and deep flavor.

DSCF8869.jpg

They were named one of the best new miso ramen shops in 2016, which is always a bonus.

DSCF8872.jpg

Miso, among all the styles of ramen, is the one I am most critical of.

DSCF8879.jpg

Yu delivers. It's a rough, flavorful bowl with a big, salty miso hit. Just a hint of negi onions to mellow it out.

DSCF8874.jpg

They do a spicy miso as well, which was very spicy.

DSCF8871.jpg



東京都新宿区百人町1-23-11
Tokyo, Shinjuku-ku, Hyakunincho 1-21-11
Closest station: Okubo

Open 11:30-14:00, 17:30-20:00
Monday and Saturday 11:30-14:30
Closed Sundays

Monday, September 11, 2017

らあめん花月嵐 (Ramen Kagetsu Arashi)

らあめん花月嵐

DSCF2284.jpg

Well, it looks good, but who would eat this bowl?

DSCF2281.jpg

Yes, that is me. I'm the literal poster-boy for the September, 2017 limited bowl at Ramen Kagetsu Arashi.

Let me explain, in YouTube format.



Kagetsu, apart from their regular menu, does a monthly special bowl. Each month is promoted by someone, usually a TV talent or another ramen shop's chef. Sometimes, though, they let a ramen nerd be the face. And now, I am that face!

DSCF2279.jpg

You can find me on the ticket machine, on posters, and from what I heard, there is audio in the shops.

DSCF2277.jpg

This is a cool opportunity for me. This time, I was only asked to come in an taste the already-decided bowl. If it sells well, which I am hoping it does, they may ask me back to work with them in the future. Many ramen nerds who have worked with Kagetsu got to create their own concept. How cool would that be!

DSCF2288.jpg

But for this month (well, actually three months, as you can slurp it until the end of November) it is the return of Torisoba. The last time Kagetsu had a creamy chicken soup was in 2011.

And now for the elephant in the room. Two elephants actually. Yes, this is a chain shop. Kagetsu has 250 shops around Japan (the overseas ones don't take part in the limited bowls). But, they aren't a budget chain shop. You'll pay a normal price, and get a good bowl. The second issue is that egg. So many YouTube comments dismiss it.

I am on your side. I'm not a fan of any hard boiled egg. But it comes standard.

There is an ajitama, seasoned half-cooked egg, on the menu as an extra topping choice. Go for it.

The best way to find your nearest Kagetsu shop is on their website here:


Or just search for "Ramen Kagetsu Arashi" in your map of choice and you'll see one. Enjoy!

Thursday, September 7, 2017

山雄亭 (Sanyutei in Akabane)

赤羽 山雄亭

DSCF8857.jpg

New ramen shops have been getting more and more kodawari with their shops. Every aspect, from the soup ingredients to the decor is pondered over in great detail. The greasy spoon image of the past isn't being erased in the ramen scene, but these new, fancy shops add to the landscape.

DSCF8865.jpg

Sanyutei opened in January of 2017, and they take this trend to the max. The shop looks like a high-end sushi restaurant, with wood everywhere and subtle lighting. I didn't take any photos of the interior, so as not to disturb the harmony. But trust me, it's nice.

DSCF8867.jpg

The only negative with these amazing bowls is the increase in price. The special here tops out at 1400 yen, about double what a bowl would cost you at many other shops in Japan. Personally, I'm fine forking out extra cash when it is worth it.

Sanyutei is worth it. If you disagree, the regular bowl is just 1000 yen. You just won't get all the extra toppings.

DSCF8855.jpg

The basis of their soup is Satsumajidori, a specialty breed of chicken from Kagoshima Prefecture. Very high quality. One benefit of quality chickens in quality chicken oil. You can tell be the golden layer on top. Heaven.

DSCF8859.jpg

Yeah, that is a lot of toppings. They pride themselves on all of these, prepping each one in different ways best suited for the individual ingredient.

DSCF8862.jpg

Each piece is supreme. I especially liked the bamboo shoot here. It is highly seasoned, and much softer than other "standard" menma.

DSCF8863.jpg

The shio ramen is amazing as well, but go for the shoyu on your first time.

DSCF8861.jpg

Official site here.

DSCF8864.jpg



東京都北区赤羽西1-4-15-1F
Tokyo, Kita-ku, Akabanenishi 1-4-15
Closest station: Akabane

Open 11:00-15:00, 18:00-22:00
Sundays 11:00-17:00
Closed Mondays and some Tuesdays

Monday, September 4, 2017

焼鳥 山もと (Yakitori Yamamoto in Mitaka)

焼鳥 山もと

DSCF8849.jpg

Yakitori? Hunh?

DSCF8854.jpg

I thought I would take this chance to showcase a shop I really love, one that has a ramen trick up their sleeve.

Yamamoto is hidden down some stairs in the basement of a nondescript building in Mitaka, on the way out of Tokyo. Tourists may know the area for having the quirky Ghibli Museum, but not much else.

Well, they have some amazing eats.

DSCF8843.jpg

And amazing drinks. Half of this shop is a dedicated sake cellar. Not only that, but the master really loves pairing his yakitori with aged sake served hot. While most Americans have had hot sake, they probably had poor quality stuff that was served hot to mask the flavors. It's actually quite rare to find a sake that is meant to be served near boiling.

DSCF8839.jpg

Oh, and the yakitori.

DSCF8833.jpg

Small skewers of chicken bits, expertly grilled over a charcoal grill.

DSCF8827.jpg

Hearts, livers, and skin. I disliked these "non-standard" bits when I first came to Japan, but when cooked by a master, I can't keep away.

DSCF8821.jpg

This is a high-end spot. Many high-end yakitori restaurants operate the way a good sushi restaurant would; omakase. You sit, and the master serves you. You can, of course, request pieces you like, but you are in the chef's hands.

DSCF8812.jpg

A dozen or so skewers is common.

DSCF8818.jpg

Another standard procedure at a good yakitori shop is to finish with some carbs. The most common dish is oyakodon, a rice bowl topped with chicken and egg.

DSCF8848.jpg

Yamamoto has something different, though. Something that warrants them a spot on Ramen Adventures.

DSCF8849.jpg

Tsukemen! Just a simple chicken broth with some wafu umami going on, and noodles. Lot's of chicken flavors going on, as expected. Kind of the perfect end to a meal (except that we had some homemade egg pudding after).

DSCF8828.jpg

By the way, reservations are a must, and they may be hard to come by. Have a friend or hotel concierge call. Expect to spend around $100 for a meal here.