While surfing the net today for a place to eat in Shibuya, I came across Hayashi on tabelog. Located only 2 minutes around the corner from the Keio Inokashira Line, this ramen-ya is only open for four hours each day. With only three items on the menu, get there early to avoid the long line.
The Yakibuta Ramen is their most popular. With several slices of moist chashu, two-halves of melodically marinated hanjuku tamago, and thick sticks of menma, I can easily see why. It represents the new generation of Tokyo Ramen that’s been grazing the top of the rankings in recent years. It’s not the best I’ve ever tried, but it’s definitely worth a try. Shops like this are what makes ramen feel so special.
Okinawa Town in Daitabashi is located within minutes on foot from where I am staying in Tokyo. And since I won’t have a chance to visit Okinawa on this trip, I thought this might be the next best thing. Syuri Seimen is a ramen-ya that serves Okinawa’s version of ramen. With handmade noodles and two types of dashi, you’re just one Okinawan sake bottle away from being transported. And oh yeah, they have Okinawan sake too!
The Souki Suba is what they are most famous for. The souki refers to the huge piece of tender pork rib crowding the bowl. For this ramen, I chose the original dashi made with Okinawan konbu, tonkotsu, tori gara, shio, and katsuo. It was somewhat heavy, yet pure.
The Okinawa Suba with the traditional okidashi soup base was a good representation of what Okinawa offers to the world of ramen. So I was told. This simple soup made with fish and konbu, was surprisingly more flavorful than the other dashi with tonkotsu. With two fat pieces of kakuni, it even felt like a complete meal.