ワンタン醤油らあめん / Wonton Shoyu Ramen / Men Fujisaki — Kameido, Tokyo

Chintan style shoyu ramen contains a number of premium, carefully selected ingredients. The water is RO (reverse osmosis) with activated carbon, acidic and alkaline waters are also used during preparation. The (mostly) chicken-based soup uses a wide selection of free-range brand chickens featuring Kuro Satsuma, pure-bred Nagoya Cochin, Takahara Hinai Jidori, (regular) Hinai Jidori and Kumano Jidori (from Mie Prefecture). Three varieties of premium pork (used in both the soup and chashu) include Sansei Farm Sanemon (aged two weeks on the carcass), Hirata Farm Kinka and Sangen pork. Other soup ingredients worth mentioning are shijimi clams from Lake Shinji, Rausu kombu, Rishiri kombu, plus Kuroguchi and Shiroguchi Ma Kombu. Gagome kombu is used during preparation. Both noodles and wonton skins are housemade with a variety of the following premium brand flours: Haruyutaka, Haruyutaka First-Class, Haruyutaka stone-ground whole wheat, Yumechikara, Haruyokoi, Kinunonami, Kinoshita, Sanuki no Yume, Mochihime and Nebarigoshi, melded with kansui (alkaline water) from Inner Mongolia. 6-8 types of naturally brewed raw soy sauce go into the shoyu tare, including Sakae and Mizutani brands, along with mirin and sugar. No msg. Finished with mitsuba leaves, chashu rice bowl served on the side.

Master Mizuki Fujisaki-san is from Ibaraki Prefecture, it was in high school that he experienced Tokyo ramen for the first time and was so moved he decided to someday become a ramen chef. He started out with a part-time job while he was in college at Menya Shokudo in Atsugi, Kanagawa. Later he trained at two well-known shops near his wife’s hometown of Funabashi, Chiba; Maruha and Tomonomoto. 11 seats. Open since September 16th, 2022.