The house-made noodles at Maru Ichi are made to be served cold, says Melanie Wong. Their cold noodle preparation starts with a cool, springy tangle of ramen noodles, topped with a colorful array of red pickled ginger, seaweed salad, cucumbers, egg, and fatty roast pork. All the toppings contrast magnificently with the blankness of the noodle base, and the dish is enlivened by a “sprightly” dressing. They’ll be serving cold noodles (hiyashi chuka) as long as it stays warm, so go now. Oh, and you know Melanie Wong’s listing of the top 50 ramen places in the area? This one has just risen to #5, based on these cold noodles.
She notes that they charge for tea. Go anyway.