Was in Tokyo for a few days so had some ramen.
Nantsuttei @ Shinagawa
Kumamoto style good quality tonkotsu with black garlic oil and high density tonkotsu soup. Characteristic round cut noodles slightly reminiscent of spaghetti.
Yuzu Shoyu ramenyuzu shio ramen. When i did my artisan shio ramen, customer said i should try this shop and it turns out it is of very good pedigree. It is run by the Nakamura family. Chef Nakamura is famous for his “Sky High noodle draining. I have high respect for him who is currently in the centre of the US ramen boom.
His creations from the Nakamuraya days are all high quality, no msg, very subtle, attention to the detail. Using binchotan to grill the charsiu and using Yamanashi mineral water for his soup.
Sora @ Higashi Nihonbashi
Ginsasa @ Shinbashi
Mugi to Olive @ Ginza
Was tough decision between chicken heavy soup tsukemen and the triple soup ramen. Shallot Olive Oil. Poster saying they use Toribushi or dried chicken, a new stock ingridient I think invented by Minoru Sano.
Ikaruga @ Ichigaya
Opted for the regular ramen. Was blown away. I could not fault a thing with the soup. Pork, chicken and katsuo all expressed masterfully. Recommended! Exterior. They don’t even have a sign up. Apparently they are “pre-open” and are still training but it’s been like that for 1-2years? I walked past without noticing. So look for the blank sign!