Tokyo Ramen Trip 2008 – Day 6 (Part 2)


Jyoushouken: Chef Testuya Tomiyama received training from the master himself, Taishoken’s Kazuo Yamagashi. This enabled Tomiyama to create his own version that has gained a loyal following in Gunma.

This mini tonkotsu-ramen was better than any words can describe. The chashu is slightly grilled and that grilled flavor translates over to the soup. Mmmm…

Doesn’t that look good?

Menya Iroha: Chef Kiyoshi Kurihara used to be a salary man with his own business. After his business failed he ended up using his love of ramen to form his own shop. From knowing nothing about how to make ramen when he first started, his Toyama Black has become a huge success.

The shoyu-ramen was very strong, almost too strong, but still very good. The chashu was melt-in-your-mouth amazing.

The shio version of the ramen above was a lot more refreshing. There was even a little white shrimp just hanging out.

The one-bite gyoza was a perfect companion. Rather than dip it into the shoyu, it is recommended that you pour the shoyu on top and toss them straight into your mouth.

2 Replies to “Tokyo Ramen Trip 2008 – Day 6 (Part 2)”

  1. Thanks for the shoutout as always. I’m surprised the tonkotsu chashu was good because it looks so white. But maybe I’m just crying sour grapes. Bah.

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