特製塩つけ麺 / Tokusei Shio Tsukemen / Ramen Mozu — Akasaka, Tokyo
Clear double soup uses whole-chicken stock combined with a seafood dashi of kombu, katsuobushi and select niboshi. The soups are blended just before service. Shio tare is made with fine salt, white shoyu, white wine, white-wine vinegar, citrus and sake. Finished with chicken... More
特製塩つけ麺 / Tokusei Shio Tsukemen / Ramen Mozu — Akasaka, Tokyo
Clear double soup uses whole-chicken stock combined with a seafood dashi of kombu, katsuobushi and select niboshi. The soups are blended just before service. Shio tare is made with fine salt, white shoyu, white wine, white-wine vinegar, citrus and sake. Finished with chicken oil. Soba-like noodles contain Ayahikari brand wheat from Mie Prefecture, along with bran and whole-grain. The noodles are served in kombu water. Toppings feature low-temperature pork loin chashu,ajitama, menma, chicken & shiso wontons, radish sprouts and negi.
“Mozu” (百舌鳥) means “shrike,” a bird believed to have a discerning “hundred tongues.” Chef Masashi Yamamoto-san says the goal is “one bowl, a hundred flavors,” delivered through layered soup. Run by the restaurant group M2 Inc. 23 seats. Open since March 1st, 2022 @ramenmozu Less
