The Notorious Bigiya and Ramen Zero…

Day 92: Part 1

Today was a long day so I’ll have to split it up into two parts. After a quick workout in the morning, I was off to Shibuya for my weekly ramen meetup with Nate and Brian. We decided to eat lunch at Bigiya in Gakugei-daigaku, since I’ve been wanting to try it after Uno-san from the 808 lounge mentioned that he’s friends with the owner. Plus, Bigiya is a new shop on the rise and has been featured in all the ramen mags.

The ramen is simple, but it has impact. The strange thing about this soup is that it kept getting better and better as I ate it. Seriously, the first sip was kind of bland, but the last sip was great.

The noodles were stellar and the best part of the ramen.

There was also two different types of chashu. Both were delicious.

Afterward, we all agreed that we could use another bowl so we headed to Meguro to try the uber-hyped Ramen Zero. The reason why it’s called “zero” is because they don’t use any tare or additives in the bowl. Everything is extracted naturally from the ingredients that go into the soup.

To be quite honest, I didn’t care too much for this ramen.

Despite being too clammy, it was just missing something.

Don’t get me wrong, this ramen was good, but it’s one of those I’m-glad-I-tried-it-but-never-again types.

Oh yeah, Ramen Zero is part of the Setagaya group.

To be continued…

2 Replies to “The Notorious Bigiya and Ramen Zero…”

  1. Yeah, the clams were an interesting touch. The shells totally got in the way. Clam shells should be banned from all ramen!! haha.

  2. Clams in ramen? I love clams, but I think it would totally alter the flavor of broth and not in a good way. The bowl from Bigiya looks so deelish!

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