Niboshi Ramen from Ramen Shichisai in Hatchobori, Chuo, Tokyo
Niboshi Ramen from Ramen Shichisai in Hatchobori, Chuo, Tokyo
by spike021
1 Comment
spike021
This shop uses a pretty niboshi-heavy soup. However, not as heavy as something like Aomori-style cement mixer-like niboshi.
The real interesting thing is they make the noodles to order in the shop right before constructing the bowl. You get three choices: regular, medium, and extra thick (I think?). I chose medium this time. Their texture and flavor reminded me a bit of chinese handmade noodles and they also come out fairly wavy. They worked real well to hold the soup for each bite.
The pork chashu is sous-vide and tasted great alongside the soup.
The soup itself is not super “clean”. As you finish slurping toward the end of the bowl, you’ll definitely notice bits from seasonings and the fish stock. I think it really added to the flavor, though, rather than being a detriment.
One minor thing I really enjoyed… I think a lot of shops, even in Tokyo, may use pre-cut negi (green onion) and I’m almost sure this shop cuts their onions themselves. It doesn’t *sound* crazy, but I think it really helps that the ones here in the soup tasted fresh. The allium flavor worked really well to cut through the fishy element of the soup.
This shop became one of my new favorites in Tokyo and I ended up going a second night in a row. I’ll post that bowl another time, lol.
1 Comment
This shop uses a pretty niboshi-heavy soup. However, not as heavy as something like Aomori-style cement mixer-like niboshi.
The real interesting thing is they make the noodles to order in the shop right before constructing the bowl. You get three choices: regular, medium, and extra thick (I think?). I chose medium this time. Their texture and flavor reminded me a bit of chinese handmade noodles and they also come out fairly wavy. They worked real well to hold the soup for each bite.
The pork chashu is sous-vide and tasted great alongside the soup.
The soup itself is not super “clean”. As you finish slurping toward the end of the bowl, you’ll definitely notice bits from seasonings and the fish stock. I think it really added to the flavor, though, rather than being a detriment.
One minor thing I really enjoyed… I think a lot of shops, even in Tokyo, may use pre-cut negi (green onion) and I’m almost sure this shop cuts their onions themselves. It doesn’t *sound* crazy, but I think it really helps that the ones here in the soup tasted fresh. The allium flavor worked really well to cut through the fishy element of the soup.
This shop became one of my new favorites in Tokyo and I ended up going a second night in a row. I’ll post that bowl another time, lol.