If you love yuzu, you NEED these eggs. The farmers in Kochi actually feed the chickens yuzu fruit, which infuses the flavor directly into the white.
This is a bucket list spot for egg lovers. The chef became an online sensation known as Double Egg Tomo because he always got two eggs on every ramen he ate. He eventually walked away from his other career to open a shop dedicated entirely to that obsession.
The bowl I had was a knockout, though it was a limited run. They were serving a duck and sea bream yuzu shio, a departure from his usual shellfish-based duck shio and shoyu soups. Even with the seasonal broth, the eggs remain the constant, marinated specifically in yuzu salt.
These Kochi eggs are incredible. Since the chickens eat the fruit directly, the egg white gets a subtle citrus aroma.
I should have followed the founder’s lead and doubled up, but even with one egg, this was a stellar bowl.
🥚RaMen TOMO TOKYO 九段下ラーメン
🥚Closed Sundays
🥚Open for lunch and dinner but only lunch on Saturdays
🥚Near Kudanshita station
