The shoyu was chosen as one of a select few ramen shops to grace the Tokyo Michelin Guide. The chicken-stock soup is comprised of a blend of several different high quality shoyu (including a smoked shoyu from Wakayama) and seafood dashi (including clams and konbu from Aomori), but the master recently leveled up the already strong bowl through the infusion of Italian truffle oil. The fragrance and taste now brings out the fowl, but also hints of mushroom. This is a bowl that understandably appeals to Westerners.
|Ajitama shoyu soba (950yen)|
The shio isn't as eye-popping, but is no less attentively constructed. Using clams and sea bream for the dashi, Okinawan sea salt for the soup, and topping it off with olive oil, this is another bowl that combines Japanese and Western flavors.
|Ajitama shio soba (950yen)|
Everything here is homemade and uses no artificial flavors or preservatives, including the delicate but firm noodles.
Closest stn: Sugamo
Open from 11am-4pm (closed Tuesdays and Wednesdays)