鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go... More
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go into the shoyu tare, which includes a double koikuchi (dark) shoyu blend for the paitan. Medium-thin straight noodles with low water content are by Sapporo Seimen. Toppings feature low-temperature cooked duck chashu, negi and cassis berries. Ajitama (eggs) are flavored with yuzu and porcini mushrooms.
RaMen TOMO TOKYO is run by master "Double Egg Tomo" Fujioka. Fujioka-san graduated from university and was working for a major trading company, but his passion for ramen led him to quit his job and start training to eventually open his own shop. Located in the space formerly occupied by the shop Yatagarasu. 13 seats. Since March 1st, 2023 @ramentomotokyo @double_egg_tomo Less
