Ramen Nijubunnoichi
- 2-19-10 Higashiogu, Arakawa-ku, Tokyo, 116-0012, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The signature dish is the ‘Salty Soba’ – with clear soup made from free-range chicken and chicken carcass. A salty sauce made from seafood dashi derived from kombu, katsuo-bushi, shellfish adductor muscles and other ingredients is used. The noodles are flat and toppings like roast pork fillets, ears of lacto-fermented bamboo shoots and Kujo leek make it even better. ‘Sapporo Chuka Soba’ is a miso-based ramen filled with the Hokkaido-born owner-chef’s nostalgia.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
Information
Ramenya Toy Box
- 1-1-3 Higashinippori, Arakawa-ku, Tokyo, 116-0014, Japan
- ¥ · Ramen
MICHELIN Guide’s Point Of View
The owner-chef says, “The most important thing is the balance of the soup, noodles and sauce in the bowl”. His signature dish is soy sauce-flavoured ramen. Following the way of doing things where he trained, he makes the dashi using only free-range chicken and water. Nine different kinds of soy sauce are used in the sauce to create depth of flavour. Mildly rich, the deep-tasting soup goes well with the flat noodles made from Hokkaido wheat.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
- Reservations not accepted
+81 3-6458-3664