Tokyo Ramen Trip 2008 – Day 5 (Part 2)

Back again!

I’m running out of time so I’ll have to be brief. The museum was definitely less crowded during the week. Almost empty. Every shop only had a few customers so I recommend that you go on a weekday and take your time enjoying the town.

Shinasobaya: I regretted not being able to try this so it’s one of the main reasons I’m back again.

The “demon” himself, Chef Minoru Sano.

This shoyu-ramen was very assari. A great way to start off the night. The noodles were straight and chewy and the toppings (chashu, menma, negi, and nori) obeyed nicely.

This Ukokkei yude-tamago is an egg from a special chicken that only lays eggs once-a-week as opposed to daily for a regular chicken. This egg cost an additional 300 yen (about 3 dollars) and was well worth it!

The yoke just melted in my mouth with a distinct shoyu flavor.

Keyaki: My choices of ramen have been lacking vegetables lately, so I thought Keyaki’s miso ramen would be a perfect fit.

Deemed a ramen that “appeals to five senses,” it felt like it appealed to a few more that I never knew I had. The soup had a sweet miso taste with a little spice from the togarashi. The vegetables were delicious and just what I needed.

The noodles were curly and slurptastic!

Ryushanhai: Being so full after the first two, I didn’t think my stomach could take anymore. But I was determined to try another that I missed in round 1. I’ve had my eye on Ryushanhai’s karamiso topping since I first walked in.

I really wish there were more of me. This karamiso was an interesting combination of sweet and spicy. Sweet from the miso base and spicy from the karamiso topping. After one sip, I instantly understood its popularity.

To be continued…

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