Fuunji Tokyo

Awards

OAD

Japanese Casual Restaurants 2024, 15

All OAD Japanese Casual in Tokyo All OAD Japanese Casual in Japan

Ramen Beast

Ramen Beast, #4.0

All Ramen Beast in Tokyo All Ramen Beast in Japan

Chef

Shigeyuki Miyake

Cuisine

Chicken w/ Gyokai, Ramen

• 2023
• 2020

Lunch at Fūunji

on 05 Jun 2023

by Gerhard Huber

Soup is full of Umami an and not too salty, loads of meat and vegetables in it.
Noodles are on thicker side and fully cooked.
Excellent Tsukemen

RAMEN BEAST:
Unlike most ramen masters, the creator of Fuunji, Miyake-san, never served an apprenticeship in another famous shop. After spending years systematically sampling many of Tokyo's best ramen shops, he simply decided that he had what it takes to launch a place of his own. His creation has been regarded as one of the top tsukemen destinations... More

Soup is full of Umami an and not too salty, loads of meat and vegetables in it.
Noodles are on thicker side and fully cooked.
Excellent Tsukemen

RAMEN BEAST:
Unlike most ramen masters, the creator of Fuunji, Miyake-san, never served an apprenticeship in another famous shop. After spending years systematically sampling many of Tokyo's best ramen shops, he simply decided that he had what it takes to launch a place of his own. His creation has been regarded as one of the top tsukemen destinations in Shinjuku for years.
Ramen is also on the menu here, but if you look around you'll see 90 percent of the customers slurping down Fuunji's signature tsukemen. Miyake-san runs his shop methodically - there are four to five busy staff members working in a space about the size of a typical two-man ramen kitchen. Each apprentice has one or two jobs to do and that is all they do. Mikaye-san himself mans the noodle station. He sifts out his specially ordered noodles, watches them boil, and serves them into the bowls by hand.
The noodles are wonderful, but the star here is the soup - rich and creamy, without any overbearing heaviness. Each bowl gets a dollop of fish powder that makes the soup even silkier once you mix it in.
Although pork chashu comes as a topping, the soup is made only with chicken carcasses, katsuo, and konbu.
Map Less

8 / 10

Ramen at Fuunji (風雲児)

on 30 Sep 2020

by Abram Plaut

Recommended bowl: Famous tsukemen

Unlike most ramen masters, the creator of Fuunji, Miyake-san, never served an apprenticeship in another famous shop. After spending years systematically sampling many of Tokyo's best ramen shops, he simply decided that he had what it takes to launch a place of his own. His creation has been regarded as one of the top tsukemen destinations in Shinjuku for years.

Ramen is also on the menu here, but if you look around you'll see 90 percent of the customers slurping... More

Recommended bowl: Famous tsukemen

Unlike most ramen masters, the creator of Fuunji, Miyake-san, never served an apprenticeship in another famous shop. After spending years systematically sampling many of Tokyo's best ramen shops, he simply decided that he had what it takes to launch a place of his own. His creation has been regarded as one of the top tsukemen destinations in Shinjuku for years.

Ramen is also on the menu here, but if you look around you'll see 90 percent of the customers slurping down Fuunji's signature tsukemen. Miyake-san runs his shop methodically — there are four to five busy staff members working in a space about the size of a typical two-man ramen kitchen. Each apprentice has one or two jobs to do and that is all they do. Mikaye-san himself mans the noodle station. He sifts out his specially ordered noodles, watches them boil, and serves them into the bowls by hand.

The noodles are wonderful, but the star here is the soup – rich and creamy, without any overbearing heaviness. Each bowl gets a dollop of fish powder that makes the soup even silkier once you mix it in. Although pork chashu comes as a topping, the soup is made only with chicken carcasses, katsuo, and konbu. Less