Was intrigued (and inspired) by the story behind this ramen ya ever since first reading about it a few months back (see link to WSJ article below). So went along on a Sunday afternoon and found myself waiting for 50 minutes to get in having started queueing up at 2.45pm.
Really enjoyed the place (nice simple decor and cool music), the food and Ivan, the owner/chef. Had tsukemen ("dipping") noodles with a "shoyu everything" broth for Y1200. Found the noodles seriously al dente, my preference is for more chewy than firm to the bite but still good. The broth was a revelation, sweet and sour as Ivan described it, packed with flavour yet surprisingly light and non-dehydrating. The chashu was excellent so too the hanjuku tamago although I wouldn't describe myself as a ramen toppings expert by any stretch of the imagination. When I quizzed Ivan about the derivation of his broth, he said that it was his own creation rather than representative of any particular part of Japan. I found him hugely passionate, knowledgeable and affable - it's a bonus for non-Japanese speakers to be able to interact and learn from a chef like him.
There's other stuff on the menu I would like to try out, I hope to make it back there at some point soon.
Nearest Subway: Roka-Koen (Keio Line)
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