Overview
Restaurant Views: 1,077
Awards
- Ramen Beast
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Ramen Beast, #4.5
Ratings from the web
- Tabelog
- 3.91
Cuisine
Ramen
Foodle Reviews
塩つけそば / Shio Tsukesoba / Motenashi Kuroki — Asakusabashi, Tokyo
Tanrei soup uses two types of chicken (Koshu and Tamba Black), Iwate duck, pork back bones, kombu, shiitake, daikon, tomatoes and vegetables. Each ingredient is simmered for the appropriate amount of time to maximize its flavor. The soup is combined with a super concentrated dashi extracted from niboshi, asari clams, chicken-bushi, kombu, shiro shoyu, gyokai and honey. The shio tare blends five varieties of salt, including... More
塩つけそば / Shio Tsukesoba / Motenashi Kuroki — Asakusabashi, Tokyo
Tanrei soup uses two types of chicken (Koshu and Tamba Black), Iwate duck, pork back bones, kombu, shiitake, daikon, tomatoes and vegetables. Each ingredient is simmered for the appropriate amount of time to maximize its flavor. The soup is combined with a super concentrated dashi extracted from niboshi, asari clams, chicken-bushi, kombu, shiro shoyu, gyokai and honey. The shio tare blends five varieties of salt, including sun-dried salt, Japanese sea salt (made by hand), seaweed salt, rock salt and lake salt. Noodles are house-made, no msg or chemical additives. Toppings utilize premium ingredients such as oven-roasted Spanish Galician chestnut pork belly, straw-grilled and smoked Japanese pork thigh and domestic chicken breast. Chicken meatballs are made from a mix of young and old chickens, menma is rehydrated for one week with dashi before being used. Finished with kujo negi and garlic chives.
Master Naoto Kuroki-san was born in Tokyo, the son of a fishmonger. Determined to pursue a career in cooking, he graduated from the Hattori Nutrition College and worked at a Japanese restaurant for five years. Following that he worked briefly at an Italian restaurant, before joining a major Japanese restaurant company. It was then that he discovered his love for ramen, quitting his job suddenly to train himself so he could open his own shop. Motenashi Kuroki opened in Akihabara in 2011, operating for 12 years before eventually moving to a larger, more modern space in Asakusabashi. 13 seats. New location open since October 29th, 2023 @motenashi.kuroki Less
特製塩そば / Tokusei Shio Soba / Sanmaro - Kanda, Tokyo
Clear shio soup is made from Daisen brand whole chickens, chicken carcasses, asari clams, kombu, niboshi, saba niboshi, saba-bushi and katsuobushi. The shio tare contains two varieties of salt, the shoyu tare uses three kinds of soy sauce. Medium-thin straight noodles are provided by Kanno Seimen, cut on a number 22 cutter. The chashu is topped with yuzu and duxelles, a mushroom sauce of porcini paste and shiitake.
Sanmaro first opened... More
特製塩そば / Tokusei Shio Soba / Sanmaro - Kanda, Tokyo
Clear shio soup is made from Daisen brand whole chickens, chicken carcasses, asari clams, kombu, niboshi, saba niboshi, saba-bushi and katsuobushi. The shio tare contains two varieties of salt, the shoyu tare uses three kinds of soy sauce. Medium-thin straight noodles are provided by Kanno Seimen, cut on a number 22 cutter. The chashu is topped with yuzu and duxelles, a mushroom sauce of porcini paste and shiitake.
Sanmaro first opened as a yatai in the Nakasu area of Fukuoka around 1940. The original master, Mori-san, wanted to reproduce the ramen he had eaten in Shanghai (before WWII). A decade later in 1951, his apprentice Moriyama-san opened another yatai in the area called Gomaru (a name given by Mori-san). Moriyama-san's brother-in-law Tejima-san helped him run the business for a couple of years, then Tejima-san opened his own Gomaro shop in the Gion district of Hakata in 1953. Tejima-san and his wife ran the business until retirement in 1993, when their son took over. In 1994, he decided to change the name and concept, becoming Uma Uma and operating as a 'ramen izakaya.' Uma Uma is now run by the ‘Vigor’ company (Tejima-san is a representative) and has two shops in Hakata and one each in Singapore, Thailand, The Philippines and Tokyo Station. This new branch of Sanmaro is located in Kanda and run by master Fuji-san. Rather than serve Hakata tonkotsu, the menu offers new-school kodawari shio and shoyu. Open since December 2021. @sanmaro1941 Less
饗 くろ㐂
Motenashi Kuroki is has been consistently amazing over the last 10 years since opening in 2011. The draw has been the shio ramen, which evolves every few years but remains top level for me. As always, Kuroki-san cranks out frequent inventive gentei bowls for the regulars. A must-hit ramen shop in Tokyo.
Full write up on my website. @ramenadventures #ラーメン #らーめん #日本 #日本のラーメン #food #ramen... More
饗 くろ㐂
Motenashi Kuroki is has been consistently amazing over the last 10 years since opening in 2011. The draw has been the shio ramen, which evolves every few years but remains top level for me. As always, Kuroki-san cranks out frequent inventive gentei bowls for the regulars. A must-hit ramen shop in Tokyo.
Full write up on my website. @ramenadventures #ラーメン #らーめん #日本 #日本のラーメン #food #ramen #foodpics #hashtagskindalame #美味しい #旨い #ramenadventures #拉麺冒険 #akihabara Less
Shop: Kuroki (饗 くろ㐂)
Location: Akihabara, Tokyo
Style: Shio (and many more)
Motenashi Kuroki's master worked in French and Italian before opening his shop. At first he became loved for their refined shio ramen, but over the years he became equally famous for his many, many limited bowls he makes. He also changes the main recipe frequently, making this a regular spot for ramen hunters.
I write much, much more over on my website Ramen Adventures. Link in bio. #ramen #ramenadventures... More
Shop: Kuroki (饗 くろ㐂)
Location: Akihabara, Tokyo
Style: Shio (and many more)
Motenashi Kuroki's master worked in French and Italian before opening his shop. At first he became loved for their refined shio ramen, but over the years he became equally famous for his many, many limited bowls he makes. He also changes the main recipe frequently, making this a regular spot for ramen hunters.
I write much, much more over on my website Ramen Adventures. Link in bio. #ramen #ramenadventures #japan
#百名店 #hyakumeiten
#ラーメンwalker #ramenwalker @weloveramen_rw Less
Recommended bowl: A real pro
Kuroki is one of the premier ramen shops in Tokyo. The master, Kuroki-san, serves up all sorts of magical creations, ranging from his signature shio ramen to limited specials, which include soups made from such exotics as shellfish and duck. The standard shio comes with a clear soup made from chicken and kombu with a hint of pork. The handmade noodles come in various shapes and sizes, and the toppings are original and exquisite. Kuroki-san is one of those masters not... More
Recommended bowl: A real pro
Kuroki is one of the premier ramen shops in Tokyo. The master, Kuroki-san, serves up all sorts of magical creations, ranging from his signature shio ramen to limited specials, which include soups made from such exotics as shellfish and duck. The standard shio comes with a clear soup made from chicken and kombu with a hint of pork. The handmade noodles come in various shapes and sizes, and the toppings are original and exquisite. Kuroki-san is one of those masters not content to do just one thing; he always seems to be trying to push the boundaries. Outstanding attention to detail combined with premium ingredients make this one a winner. Less
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Address
1-chōme-28-9 Asakusabashi, Taito City, Tokyo 111-0053, Japan
Hours
Tuesday: 11:00 - 15:00; 18:00 - 20:00
Wednesday: 11:00 - 15:00
Thursday: 11:00 - 15:00; 18:00 - 20:00
Friday: 11:00 - 15:00
Saturday: 11:00 - 15:00; 18:00 - 20:00
Sunday: Closed
Phone
+81 3-3863-7117
Website
https://twitter.com/@motenasikuroki