Mugi To Olive (むぎとオリーブ) Tokyo

Awards

Ramen Beast

Ramen Beast, #4.0

All Ramen Beast in Tokyo All Ramen Beast in Japan

Cuisine

Shoyu w/ Niboshi, Chicken & Clams

• 2023
• 2020
• 2019

Dinner at むぎとオリーブ

on 30 Jun 2023

by Abram Plaut

白美卵まぜ SOBA / Hakubi Tamago Maze Soba / Mugi to Olive — Ginza, Tokyo

Rich egg mazesoba consists of noodles tossed with tare sauce and topped with a white egg yolk. The noodles are developed jointly with the Kyoto based Menya Teigaku. Other toppings include pork chashu, negi, pickles, fried tofu, fish cake, mitsuba and nori. Parmesan cheese can be added as a free condiment. The standard ramen menu features bowls containing a shoyu triple soup of chicken, niboshi and hamaguri clams.
... More

白美卵まぜ SOBA / Hakubi Tamago Maze Soba / Mugi to Olive — Ginza, Tokyo

Rich egg mazesoba consists of noodles tossed with tare sauce and topped with a white egg yolk. The noodles are developed jointly with the Kyoto based Menya Teigaku. Other toppings include pork chashu, negi, pickles, fried tofu, fish cake, mitsuba and nori. Parmesan cheese can be added as a free condiment. The standard ramen menu features bowls containing a shoyu triple soup of chicken, niboshi and hamaguri clams.

The name 'Mugi to Olive' refers to wheat and olive oil. When the shop first opened they encouraged customers to add olive oil to your ramen midway through your bowl. A second branch is located in Kanda, 15 seats at the Ginza flagship. Open since February 2014, renewal opening on May 27th, 2023. @mugiolive Less

Lunch at Mugi to Olive

Top list

on 04 Aug 2020

by Gerhard Huber

Hamaguri calm shyo ramen. This place stands out as it gives you the option to add olive oil to your soup. It is astonishing but it really works.

Ps: the presentation is very good and quite artistic. My messy photo is due to me greedily starting eating before I made a picture.

8 / 10

Ramen at Mugi To Olive (むぎとオリーブ)

on 06 Sep 2019

by Abram Plaut

Recommended bowl: Shoyu + olive oil?

Mugi to Olive's name comes from its curious but delicious use of olive oil ('Mugi To Olive' means Wheat and Olive Oil). Once you've eaten about half your bowl, it's recommended that you grab one of the bottles of olive oil sitting on the counter and add a generous splash to your noodles. The virgin oil harmonizes surprisingly well with the soup, while also altering the flavor profile and taste associations of the dish – a commendable innovation.

The menu... More

Recommended bowl: Shoyu + olive oil?

Mugi to Olive's name comes from its curious but delicious use of olive oil ('Mugi To Olive' means Wheat and Olive Oil). Once you've eaten about half your bowl, it's recommended that you grab one of the bottles of olive oil sitting on the counter and add a generous splash to your noodles. The virgin oil harmonizes surprisingly well with the soup, while also altering the flavor profile and taste associations of the dish – a commendable innovation.

The menu here is made up of three types of shoyu soup: one made with niboshi, one with hamaguri clams and another with chicken. Ramen is available in any of these varieties, or you can order a "triple soba" option that comes with a mix of all three. The noodles come from Teigaku, a top noodle producer from Kyoto. The presentation is quite gourmet.

Aside from the ramen, Mugi To's maze-soba also has a cult following. Maze-soba is ramen served with no soup. Typically, thick noodles are served over a bed of toppings, spices and a condensed sauce, which you mix up yourself, almost as if you're saucing a pasta. Here you're encouraged to add olive oil. Again, interesting, innovative and surprisingly tasty. Since 2014. Less