Ramenfiru (Ramen FeeL) Tokyo

Ramen FeeL

Ramen FeeL is a ramen shop in Tokyo, located in the western reaches of the city, past Ome. The shop offers homemade noodles, five types of chashu, and specialty items. Despite being an hour and a half drive or two-hour train ride from central Tokyo, it is still open daily and offers 90 bowls. The shop is the first official descendant of Ramen Idashoten, the highest-rated ramen shop in Japan. The shio ramen is a top-tier bowl, featuring four kinds of salt, pork and chicken soup, and pork backfat from Iberico pigs. The shoyu ramen blends ten different soy sauces from around Japan and uses eggs from prized Nagoya Kochin chickens. The shio is becoming their famous bowl, but two bowls in a row is too much for some.

FYI you can reserve your slot online before you make the trek. Less

Ramen FeeL


2021年創業の『Ramen FeeL』、場所は東京は思えぬ自然豊かな環境が魅力の青梅にございます。都心から車で２時間弱の旅だったが、お釣りが来るほどの体験が待っております。ミシュランの三つ星は、わざわざ訪れる価値のある卓越した料理と定義されるが、その言葉がぴったりと似合う。

僕が訪れた際には朝の７時に記帳が開始という戦いがありましたが、現在はオンラインで予約できるようです。

「雲呑入り醤油らぁ麺」
コクと酸味が絶妙な醤油スープに、表層で煌めく鶏油がインパクトを作ります。鶏の旨味ばかりでなく、昆布や鰹のような違った旨味成分が加わり、何重にもなって身体に浸透していくかのよう。麺は飯田商店のそれにそっくりで、シルクのような柔らかい口当たり。まるで口の中で踊るかのよう。素晴らしい。

「FeeLつけ麺（醤油）」
つけ麺には３種類の麺が登場。まずは手前の幅広の麺をいただきます。山葵と土佐醤油と合わせるのはお刺身さながら。シンプルに麺を楽しませるのは、麺への自信の表れといっていいでしょう。他の２つは、中太のストレート麺と全粒粉の中細麺。前者はスープに寄り添うように、後者はスープに新しい風味を加えるかのように、それぞれのアプローチでスープと相対します。

そして、このスープ。これが本日のクライマックスかも。つけ麺らしく塩気が強いのだが、コク深さが衝撃的。多くは鶏油が作っている印象なのだろうが、土台となる旨味アイテムの重ね方が秀逸なのでしょう。ただただめちゃくちゃ美味い。

わざわざ訪れる価値のある卓越したラーメンだ。


Visit Ramen FeeL, established in 2021
It's a two-hour drive from the center of Tokyo, but you should definitely visit this ramen restaurant.
The Michelin three-star rating is defined as exceptional food that is worth the trouble, and the word fits perfectly.


Soy Sauce Ramen with Wonton
The soy sauce broth is exquisite in its richness and acidity, and the chicken oil shimmering on the surface creates an impact. Not only the chicken flavor, but also other umami ingredients such as kelp and bonito are added, and it seems as if multiple layers of umami permeate the body. The noodles have a silky soft texture.


FeeL Tsukemen (soy sauce)
Three types of noodles are available for the tsukemen. The wide noodle in the front is served first. The wasabi and Tosa soy sauce are combined with the noodles just like sashimi. It is a sign of confidence in the noodle to simply enjoy the noodle. The other two noodles are a medium-thick straight noodle and a medium-thin whole wheat noodle. The former is to accompany the soup, while the latter is to add a new flavor to the soup, each with its own approach to the soup.

And this soup. This may be the climax of the day. It is salty, as is typical of tsukemen, but its richness is shocking. Most of the impression may be made by the chicken oil, but the layering of the umami items that serve as the foundation is probably superb. It is just insanely delicious.

#Ramenfeel
#ramen
#ramennoodies
#gourmet
#ラーメン
#ラーメン部
#グルメ
#食べログ
#食べログ百名店
#東京グルメ Less