塩つけ麺 / Shio Tsukemen / Yaki Ago Shio Ramen Takahashi — Shinjuku, Tokyo

Freshly landed flying fish are first carefully skewered one by one, then grilled by craftsmen using traditional techniques. Finally, they are dried for 3-4 days to lock in umami. In addition to ago dashi, the soup also contains pork bones, chicken carcasses and kombu. Shio tare contains four kinds of sea salt and eight different kinds of natural dashi extract. Noodles are jointly developed with a long-established maker based in Kyoto. The tsukemen noodles in particular use Ayakari 'Ise no Hibiki' brand flour from Mie Prefecture. Carefully selected domestic chickens are seasoned and boiled in oil at a low temperature for the tori chashu.

CEO and owner Yuka Takahashi is from Niigata City, Niigata. At the age of 28 she decided to start her own business, bringing something from her hometown (grilled flying fish dashi ramen) which was not available in Tokyo at the time. The first store opened in Myogadani in 2012, before closing and moving to Shinjuku. The company now operates ten stores in Japan, mostly in the Kanto region. Shinjuku flagship open every day until 4:30am. 13 seats. Since 2015. @takahashi_ramen.shinjuku