麺や而今 大東本店 (Jikon in Osaka)
If you nerd out about deep umami flavors, this bowl is up there. The master uses konbu from Raosu and Rishiri islands in Hokkaido, considered the best in Japan. If you are ever lucky enough to visit that part of the country, you’ll see small-scale mom-and-pop kelp operations, where pristine pieces are hand dried by hand and delicately wrapped up to be shipped to the finest restaurants. With that as the base, he flavors this bowl with a special tare reasoning made from ayu fish sauce and natural, unprocessed shoyu.
I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 47/100 on the Osaka list.
Full writeup on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp @ramenadventures
