Kanda Ramen Haruka (神田らぁめん悠) Tokyo

Awards

Ramen Beast

Ramen Beast, #3.5

All Ramen Beast in Tokyo All Ramen Beast in Japan

Cuisine

Shoyu, Tsukemen

• 2020

7 / 10

Ramen at Kanda Ramen Haruka (神田らぁめん悠)

on 21 Nov 2020

by Abram Plaut

Recommended bowl: Natto-tamago Tsukemen

Shoyu soup is made from mainly chicken carcasses and pork bones, along with a substantial amount of chicken joint bones. Noodles are special ordered. Ramen is the recommended dish, however many regular customers go for the Natto Zaru, basically tsukemen served with a whipped egg yolk and natto in the dipping soup. Run by master Taguchi-san, who trained at the shop Horiuchi in Shinjuku. Open since 2015, with a second branch called Koharu in Nihonbashi since... More

Recommended bowl: Natto-tamago Tsukemen

Shoyu soup is made from mainly chicken carcasses and pork bones, along with a substantial amount of chicken joint bones. Noodles are special ordered. Ramen is the recommended dish, however many regular customers go for the Natto Zaru, basically tsukemen served with a whipped egg yolk and natto in the dipping soup. Run by master Taguchi-san, who trained at the shop Horiuchi in Shinjuku. Open since 2015, with a second branch called Koharu in Nihonbashi since 2017. Less