Ramen FeeL (Ramen FeeL) Tokyo

Most people imagine “omakase” as a series of sushi bites painstakingly prepared by a master chef while diners perch like birds on a wire at a long wooden counter. Ramen can also rise to this caliber, but to find such decadence among noodles is spotting a unicorn in the meadows of ramen humility.

Enter collaboration events. Anytime you see a ramen shop hosting a collab, drop everything and go. These chefs create ramen unique to that day, a fusion of combined expertise. It’s like walking into a Smithsonian special exhibit, but for ramen. You’re getting the best of the best, and for one day only.

Ramen FeeL from Tokyo teamed up with Pickerel Ramen from Rhode Island for this experience. The menu was hypnotizing: from Pickerel’s classic Carpenter Street ramen made with chicken and dashi, to Portuguese pork wontons graced with niboshi oil. The penultimate dish was a spiced lamb ramen with local Mitake mushrooms and mint, a taste I’ll be chasing the high of forever.

Drink pairings ranged from a mulled Manhattan to a celery collins. Many featured locally sourced Japanese fruits and herbs alongside specialty liquors Pickerel brought from the States. I’ll never forget the spellbinding moment of flame-searing the orange rinds, and how each sip accented the dessert: a squash custard with coffee milk anglaise and sesame brittle.

Skip the sushi and treat yourself to a ramen omakase. You’ll never see noodles the same way again.

@ramen_feel @pickerel_ri @ramenbae11 Less

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

わんたん入り醤油らぁ麺 / Wonton-iri Shoyu Ramen / Ramen FeeL - Ōme, Tokyo

Shoyu soup is made from chickens, pork and beef tendon. Noodles and wontons are house-made. Premium toppings like duck chashu, menma and greens. Master Watanabe-san started out as a drummer when he was young, pursuing music in America for 3 years after high school graduation. After returning to Japan he searched for music gigs, but struggled to find steady work and so he picked up some shifts at a ramen shop. What started out as a part time job soon turned into a career for him. In 2015, after responding to a tweet for help at a ramen event, Watanabe-san began apprenticing under Iida-san at the legendary shop Iida Shōten in Yugawara, Kanagawa. Watanabe-san started out cleaning, eventually working his way up in the kitchen step by step to become master Iida-san's top assistant and earn his respect. With Iida-san's blessing, Watanabe-san was free to open his own shop in the spring of 2020. Due to the timing of the pandemic, he decided to train a bit more at an Italian restaurant and a tantanmen shop. Ramen FeeL finally opened on February 28th, 2021. @ramen_feel Less