The best ramen in Tokyo, according to the Michelin Guide
The best ramen in Tokyo, according to the Michelin Guide, costs about 2000 yen, which is about 15 euros, to the current exchange.
Tsuta is the restaurant of chef Yuki Onishi opened in the district of Sugamo. The place is tiny, there are only 9 seats in the bar with the kitchen in front, so it is essential to book.
Do not call, or write an email: get up early. They open at 7 o’clock in the morning, after that time you can already book between the first service that starts at 11 am, until the last one at 3 pm. Also, they make sure that you do not miss or arrive late, take with you 1000 yen in cash as a deposit that will be returned to you later. It seems complicated but it is very simple.
After booking, you have some time to walk around Sugamo, a place where there are many shops, sell clothes, food, rice cakes and there are many grandparents. It is a good plan.
ON THE TABLE
The meaning of eating ramen in Japan is synonymous with eating quickly, it is served very hot so the noodles maintain their texture and do not absorb broth. You know, when you bring it to the table, take a couple of photos and eat.
To order your dish, there are no waiters here; you turn to a vending ticket machine to choose the ramen that you most want.
THREE TYPES OF RAMEN
The Michelin guide recommends the three ramen of Chef Onishi. Shoyu soba is the specialty. Its secret is the aroma of black truffle, the raw soy sauce aged for two years and the seafood or veal dashi. Its flavor is soft and the handmade noodles gives broth a rich taste. It is an explosion of umami flavor.
Other interesting dishes: the triple soup, which combines the flavors of chicken, clams and dehydrated seafood; and shio soba, which combined with white truffle oil, is a new experience in the palette of flavors.