Ginza Oboroduki (銀座 朧月) Tokyo

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Ramen Beast

Ramen Beast, #3.5

All Ramen Beast in Tokyo All Ramen Beast in Japan

Cuisine

Ramen, Tsukemen

• 2024
• 2023
• 2018

Dinner at 銀座朧月

on 11 May 2024

by Ramen Adventures

銀座 朧月 (Oborozuki in Meguro)

Tonkotsu gyokai tsukemen is a popular Tokyo ramen dish, but it's still easily found in major stations. Meguro's Oborozuki is a thick, flavorful soup. A popular Osaka-based ramen blogger recommends Oborozuki, a shio tsukemen with seafood broth, octopus, scallops, mussels, negi onions, and greens. This soup is salty but not too salty, making it difficult to drink by itself. To get the recommended noko tsukemen, go for the yellow ticket machine.

I'm currently... More

銀座 朧月 (Oborozuki in Meguro)

Tonkotsu gyokai tsukemen is a popular Tokyo ramen dish, but it's still easily found in major stations. Meguro's Oborozuki is a thick, flavorful soup. A popular Osaka-based ramen blogger recommends Oborozuki, a shio tsukemen with seafood broth, octopus, scallops, mussels, negi onions, and greens. This soup is salty but not too salty, making it difficult to drink by itself. To get the recommended noko tsukemen, go for the yellow ticket machine.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 90/100 on the Tokyo list.

This post was generated from my writeup over on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp

https://ramenadventures.com/listing/ginza-oborozuki-in-meguro/ Less

6 / 10

Dinner at Oborodzuki 銀座 朧月 （おぼろづき）

on 19 Apr 2023

by Gerhard Huber

Ramen Beast:

This tiny shop in central Giza serves up the ever so popular style of rich tonkotsu gyokai tsukemen.
Thick, creamy, almost gravy like, and drizzled with a black gyokai sauce. Thick, straight noodles supplied by Mikawaya Semen. Standard pork chashu and ajitama topping options. If you don't want tsukemen they also serve ramen with a lighter soup. The master trained at a Chinese restaurant for 14 years before opening Oborodzuki in 2010. Often a small line out front.

Dinner at 銀座朧月

on 17 Apr 2023

by Abram Plaut

淡麗醤油つけ麺 / Tanrei Shoyu Tsukemen / Ginza Oborodzuki — Ginza, Tokyo

Clear soup uses pork, chicken and gyokai (including clams), with a blended shoyu tare. The tare features Saishikomi kioke soy sauce from Chiba, in operation since 1854. Noodles are by Mikawaya Seimen. Topped with low-temperature cooked pork chashu, menma, red onion, naruto and nori. This limited menu item is available from January to June of this year. The standard menu offers rich double soup with a bone broth of... More

淡麗醤油つけ麺 / Tanrei Shoyu Tsukemen / Ginza Oborodzuki — Ginza, Tokyo

Clear soup uses pork, chicken and gyokai (including clams), with a blended shoyu tare. The tare features Saishikomi kioke soy sauce from Chiba, in operation since 1854. Noodles are by Mikawaya Seimen. Topped with low-temperature cooked pork chashu, menma, red onion, naruto and nori. This limited menu item is available from January to June of this year. The standard menu offers rich double soup with a bone broth of pork knuckles and chicken feet simmered for long hours, combined with a dashi of saba, katsuo and other gyokai. Finished with flavor oil and a drizzle of black gyokai sauce.

The master trained at a Chinese restaurant for 14 years before opening his own shop. No photos allowed inside other than of the food. Seven seats. Since October 2010. @ginza_oborozuki Less

7 / 10

Ramen at Oborodzuki (銀座 朧月)

on 18 Oct 2018

by Abram Plaut

Recommended bowl: Rich tsukemen

This tiny shop in central Ginza serves up the ever so popular style of rich tonkotsu gyokai tsukemen. Thick, creamy, almost gravy like, and drizzled with a black gyokai sauce. Thick, straight noodles supplied by Mikawaya Seimen. Standard pork chashu and ajitama topping options. If you don't want tsukemen they also serve ramen with a lighter soup. The master trained at a Chinese restaurant for 14 years before opening Oborodzuki in 2010. Often a small line out front.... More

Recommended bowl: Rich tsukemen

This tiny shop in central Ginza serves up the ever so popular style of rich tonkotsu gyokai tsukemen. Thick, creamy, almost gravy like, and drizzled with a black gyokai sauce. Thick, straight noodles supplied by Mikawaya Seimen. Standard pork chashu and ajitama topping options. If you don't want tsukemen they also serve ramen with a lighter soup. The master trained at a Chinese restaurant for 14 years before opening Oborodzuki in 2010. Often a small line out front. Less