Luxury grilled beef tsukemen ¥ 1050
Having pulled the cow bone soup and made a debut in the ramen world, Tokyo is a famous ramen shop in Kita-senju. Among numerous menus, the author 's favorite is a tsukemen introduced this time. Soup using various materials based on cattle bone has richness, the sweetness of the cow that feels a little is impressive. Made famous noodle shops make it compatible with fresh noodles. And again it should be noticed that the burned beef with 2 pieces of bread. It has a very great impact on the appearance as well as the taste. However, be careful not to apply this burned calf if it is normal wearing noodles. The sweet seasoned cow flakes in the soup are also wonderful.
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19. "Nihonbashi Seimen'an Nana lotus" Mitsukoshimae
Special-made china folding soba ¥ 1050
Here is one of the author's Ichinoshi Ramen store from Tokyo station to Nihonbashi area. The shopkeeper is from a super-famous shop in Tokyo, and the impression of homemade noodles which it yields is first impressive. Taste, throat and texture, everywhere is very outstanding. The soup to be combined has a very good balance of umami and sourness, and finished good feeling of goods like Japanese cuisine. Furthermore, when squeezing Sudachi, a refreshing scent is added and this is also good. It is personal impression that this Sudachi can be squeezed with a lot of tightness. Chashuu is grilling with charcoal fire before offering, careful attention to details is also good impression. The atmosphere inside the Moody store is nice.
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20. "Machida juice field Shioramen evolution" Machida
Tsukemen + Ajinomi ¥ 1,000
Not only Machida in the ramen battle zone, but also here you can call it one of the most talented ramen shops in Tokyo. Although the signboard menu is a salty ramen with a gentle taste, it is also not losing the wearing noodles that can enjoy the goodness of homemade noodles. Konbu water and water salt are tangled with noodles, first thing that you want me to eat that noodle. There is taste firmly in the noodles themselves, and saltiness feels slightly felt is exquisite salt plums. It seems to be recommended to keep it at about half when putting on soup, so I actually tried it and felt that way. When squeezing juice of juice on the way, refreshing sourness is added and it is delicious again so please try it.
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21. "wheat and olive" Higashi-Ginza
Special chicken and rice thick dressing ¥ 1180
Here is one of the popular noodle shops that receive high praise not only from Ginza, which has recently become a ramen battle zone, even across Tokyo. The tsukemen here is characterized by a thick soup of chicken and bamboo bass, and it is comparatively easy to eat as a soup of Tsukemen, although it is a rare type. Frankly speaking, quite delicious. Together noodles are made by Kyoto's famous noodle place and compatibility with this noodle is outstanding. Furthermore, vegetables with a small amount of dressing are put on top of the noodles, and it looks colorfully as it looks. It is recommended that the lemon of the taste-change item be eaten by squeezing it on noodles in the second half.
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22. "SOBAHOUSE golden Hototogisu" Hatagaya
Tsukisoba (soy sauce) ¥ 800
It is a favorite ramen shop that I have won its name as one of the most powerful school in Tokyo, and I also pass for many years. A thick thick umami soup using が is a pronoun, in the case of Tsukemen, further cream and cream are added to make it an espresso tailoring. While it has a completely unexperienced taste, its perfection degree is extremely high, so it seems to be established as a superb soup in Western cuisine alone. Anyway, it is too flavorful. Furthermore, the balsamic vinegar caught in the noodles is not only stylish in appearance, it exudes its presence as a necessity indispensable to this hanging noodles. As a personal opinion, I think that it is better than ramen.
