Better than fiction! Ramen to enjoy freshly made noodles
This bowl of Ramen has hidden powers. Unique noodles and flavors you can only enjoy here. We think this is a bowl of Ramen you cannot miss, when you are in Tokyo.
What’s so amazing about it?
First, the noodles. Imagine this: they start making the noodles after you place your order.
Have you ever had noodles that fresh?
Mr. Ishigami, one of the most prominent Ramen connoisseurs in Japan, praises this style by likening it to the world of cooking Manga.
It is better than fiction. Previously, I have been involved in the creation of a Manga story about Ramen, and had this idea been proposed, I would probably have rejected it as being unrealistic.
For each order, flour is mixed with water, kneaded, flattened with a rolling pin, folded, and cut. A beautiful series of movements that seems familiar, yet unique. It is amazing that this process is executed for each order. You will feel elated, even before tasting it.
How about the taste? With the heightened expectations for the noodles freshly made right in front of my eyes, I must admit, it felt a bit off, when I took my first bite. Pure soy sauce and the rich fragrance of dried bonito. It was a predictable straight ball, maybe even too simple.
But I was wrong. First, the noodles. The typical praises such as “smooth” and “chewy” were completely inapplicable to these noodles. They were deformed, and had an elastic texture like I had never experienced before. I was forced to keep chewing on these noodles with unfamiliar texture.
As a result, the “flavor of the noodles,” unlike anything I had ever experienced before, spread throughout my mouth. Is this what wheat tastes like? After some research, the unique noodle-making method and the specially chosen ingredients both seem to be contributing to the unique characteristics of these noodles. Here are some descriptions of the noodles from “Ramen Walker” (one of the most prominent Ramen magazines in Japan) in 2016and by Mr. Ishigami.
The noodles featuring their original blend of domestic wheat offer a unique, smooth texture along with the sweetness of wheat.
The secret to their noodle-making is not doing these 3 things: kneading, pulling, and resting.” After getting to know wheat producers, they came up with this cooking method to maximize the inherent flavors of wheat.
After tasting the noodles, the soup that initially seemed too simple began tasting differently. It was like the sweetness of the wheat helped bring out the depth of dried bonito and soy sauce. This is not a bowl of Ramen that delivers impact on the 1st bite, instead, it gradually delivers its flavors. Kaco Kanda, a food analyst, had written something to support this observation.
The soup, which consists of a soy sauce base, extravagantly features an unheated, unfiltered Ginjo soy sauce by “Yugeta Shoyu,” a famous distillery in Saitama prefecture, and has deep flavors that resonate with the DNA of Japanese people.
The chefs were continuously making noodles during the course of our meal. They probably do this until the restaurant closes for the day. Their attitude and commitment toward food, especially in selecting this extremely physically-demanding method, and the simple flavors are priceless.
- Menya Shichisai
- 2-13-2, Hatchobori, Chuo-ku, Tokyo