特製塩ラーメン + 特製醤油ラーメン / Tokusei Shio Ramen + Tokusei Shoyu Ramen / Ramen Hisui — Akasaka, Tokyo

Shio ramen uses a soup containing more than ten sea ingredients including flounder and various fish bones. The tare is made from four types of sea salt and apple cider vinegar. Shoyu soup contains brand chickens and a tare made from six kinds of kioke (wooden barrel) soy sauce, combined with balsamic vinegar and sweet syrup extracted from dates. Flavor oils include lard, chicken oil, negi and garlic. Thin straight noodles are house-made using domestic wheat and whole wheat flour. No msg or artificial additives. Various premium toppings feature rare pork loin chashu, roasted chicken chashu, rare chicken breast chashu, duck chashu, seared scallops, ajitama, dried tomatoes, maitake mushrooms (grilled to order), negi and turnips.

Master Ryo Watanabe-san has loved cooking since he was a child and has over 20 years experience in the food industry. He previously worked at a fine dining restaurant in Ebisu specializing in California cuisine, but he always knew he wanted to open his own ramen shop. He basically taught himself how to make soup and noodles. While not fully recognized as an apprentice, he worked part time for two and a half years at Ramen Break Beats, Ramen Afro Beats and Ramen Jazzy Beats before going independent. The shop name Hisui is another word for the kingfisher bird. Only open for lunch, 11:30am-3pm. Nine seats. Since February 8th, 2025 @ramen_hisui