Ten selections of salt ramen which are popular among foreigners.
●Ramen Syokudo ikina Issyou
This restaurant provides salt ramen, miso ramen,soy sauce ramen in Akihabara, Tokyo.
You can enjoy traditional tastes.
The original soup has two kinds: “the fishy soup” and “the animal-based soup”.
“The fishy soup”is made from kombu, bones of the sea bream, several kinds of dried tuna.
“The animal soup” is made from pigs,chickens and vegetables.
You will feel rich by“the animal soup”,and smooth by “ fishy soup”after that.
In addition, MENMA ,mizuna greens and roast porks go well with the soup.
They make the soup much more tasty and popular.
The word of mouth is said to be 3. 61 stars.
I ordered salt ramen.
The soup is strong, but the balance is very good.
It doesn’t have strong taste of salt.
Furthermore, the spices go well with the soup and I felt much more strong taste.
The noodle crimps and the soup seep into it.
You don’t need to think a lot about toppings which is a quite few, because the soup is the main of this dish.
This restaurant opened in 2005.
We can smell the flavor of YUZU,Chicken,and fish in this restaurant.
The smell makes you comfortable.
Sliced Yuzu is in the soup which is made from chicken and fish.
Yuzu feels fresh until the very end of the soup.
The roasted pork on the top is too big to ignore.
Additionally, mitsuba greens,Menma and the half boiled egg are best match to the soup.
The word of mouth is said to be 3.61 stars
I went there.
The complaisant skillful old man welcomed me.
I ordered Japanese Yuzu ramen and Tea rice.
The ramen was good and the Yuzu was strong in the soup.
It is delicious ramen I can’t meet so often.
Though I expect there would be more of this kind of ramen.
I ate Tea rice too and went out the restaurant.
This restaurant serves only Salt ramen.
The soup is beautiful and transparent.It is made from dregs of fresh fishes.
The soup served that day contained 5kinds of fishes, such as salmon,a red sea bream,yellowtail amberjack,flounder,and a conger.
The thin noodles made of 2kinds of flour,are added into the soup after fermented in the low temperature.
The Minced fish ball made of sea breams and shrimps are popular as well as minced chicken balls for the topping.
The other toppings are 5 kinds of spices such as white hair leeks,Myogas(Japanese Ginger), sliced gingers,Obas,and sliced peppers.
Those makes the soup changed and they are the secrets behind the popularity.
The word of mouth is said to be 3.59 stars
I ate the salt ramen and baked Onigiri(980 yen).
The noodle are thin but strong and chewy.
They have large serving of noodles.
The minced fish ball,chicken ball.sliced leeks,and sliced ginger were on the top.
After I went out, there were 15 people waiting outside making a line.
You should know that before going there.
You can eat salt ramen comfortably in this restaurant.
The taste of this restaurant is perfectly delicious.
The number of the word of the mouth stars are No.2.
Golden colored soup is made of natural water from the OYAMA(AHURIYAMA),eastern part of the Tanba mountains.
The soup is stewed carefuly in mainly chickens,kombu,spices,and fishes for 9 hours.
The strait thin noodles are of Sangayaseimen.
The porks roasted by charcoal fire, half boiled eggs, sliced Menma,Mizuna greens are added on the soup.
Sliced Yuzu are put on the side. Yuzu makes us relaxed.
The word of the mouth is said to be 3.55 stars
I bought the tickets of Yuzu salt ramen(980 yen) and Roasted pork rice(680 yen) by the machine near the entrance.
The color of the soup is gold and beautiful.
I could feel clear salt taste and strong flavor.
It was very delicious soup.
The toppings were roasted pork and half sized seasoned egg, sliced Menma,a seaweed , a little Mizuna.
The 1 cm thick pork makes me really impressed.
●Chicken Soba SORUTO
The chef from Italy, manage this restaurant serves only chicken salt ramen.
Every morning, he makes the soup from mainly fresh chickens of OYAMA JIDORI,and add a lot of kinds of spices,some kinds of dried foods,and rock salt transported from Italy.
The flattered thin noodle is made of flour of Hokkaido.
You may feel smooth and chewy.
A little bit sweet roasted chickens are tasted bland.
Pumpkins,flied eggplant,and tomato are on the top.
This restaurant distinguished itself by using a little cooked vegetables of seasons.
The word of mouth is said to be 3.54 stars
I come this shop for almost once a month.
I like the taste of salt so that I ordered Chintan salt.
Chintan soup is really beautiful,transparent and elegant.
It feels deep and sweet of materials of the soup.
In addition,toppings are full of vegetables such as potatos, eggplant,tomato,leeks,mizuna and so on. I like that.
The genuine Ramen is served by pre-French chef in the restaurant located in SINKOIWA TOKYO.
The mellow soup go well with home made thin noodle which people can easily swallow.
Chickens made in TSUKUBA and fish products such as red shrimps and little dried fishes are used in the soup.
Chicken has UMAMI flavor and fish products smells good.
On the soup, they put tasty and soft breast meat of chicken, roast pork(TYASYU), sweet spinach,white hair leeks,MENMA, half-boiled eggs and so on.
Any topping goes well with the soup.
I understand this is No.1 restaurant in the gromet report,“TABEROGU”.
The word of mouth is said to be 4.1 stars.
I went this restaurant and ordered special NOUKOU GYOKAI ramen.
First of all I tasted soup.
White chicken soup is strong with the taste of fish and a little KAESHI(seasonings).
I could feel the taste of materials of the noodles.
Middle size “TYUMORI”was enough for me.
They have three kind of roasted porks.
One of them are made of pigs normally cooked .
The another two are made from pigs and chickens, which were vacuum packed and cooked in low temperature.
The half-boiled egg was delicious.
It is the chain restaurant and the head of the restaurants is located in Higashijujo of Tokyo.
The soup has good strong smells of chicken cooked in special ways.
In addition, special thin noodles made of the domestic wheat of KOKORONO AJI company are perfect.
The roasted chuck pork is boiled three hours in low temperature until it becomes soft.
Then it is put in seasoning of sauce.
Fresh mizuna greens,chewy MENMA and slightly brandy flavor of eggs are go well with ramen.
You should know there may be the line to go to this restaurant depend on the day of the week.
The word of mouth is said to be 3.85 stars.
I visited there after a long time.
I ordered salt ramen 700 yen.
The salt soup made from fishes and Kombu is so good.
You can choose thin noodles or hand made medium thick noodles.
I chose thin noodles.
I thought it was too smooth but I felt the flavor of flour and I think it is matched to the soup.
The toppings are a roasted pork, MENMA, seaweed, and leeks.
The taste is perfectly delicious.
This restaurant is located in Hatagaya, Shibuyaku, tokyo.
In the book “A ramen walker2015 in 23 wards,tokyo”,
this restaurant is ranked in the total ranking and also introduced in some pages.
It’s popular restaurant.
They have some kind of soups.
The pork soup made of boiled porks.
The dashi soup made of dried things.
The clam soup made of large quantity of clams.
They put salt down lard and white truffle oil in those soup to make the soup stronger.
The medium-fine straight noodles made from graham flour are smoothly and go well with the soup.
The roasted pork is chewy and the juicy.The gravy spread in your mouth.
On the center of the toppings,they put salt down lard from Italy.
The flavor and the taste are deep.
That’s the worth of the No.1.
The reputation stars: 3.86
I ordered “NIBUTA SHIO SOBA”.
It is beautiful.
I understand why they give Konjiki, means gold, as the name of the restaurant.
A white truffle has perfectly strong impact.
I heard they use salt blended in 2 kinds of halites, which are from Mongol and Okinawa.
The hidden clams in the soup work to make the soup deeply tasty.
We can’t taste like that if it’s the soup of soy sauce.
It is experimental and interesting to use salt down lard from pork’s back fat.
I recommend salt ramen personally.
●Japanese Soba Noodles TUTA
This restaurant won the prize“2015 Michelin Guide Tokyo Bib Gourmand award” and so many other prizes.
It is located in Toyoshimaku Sugamo, Tokyo.
The soup made of plenty of asari clams and sea breams.
They add the sauce which are blended halites of Okinawa and inland of Mongolia.
Then they add high-quality smoked olive oil from Spain.
That makes salt stronger.
There is a flavor of the wheat.
The homemade thin noodle is very good.
Toppings are the white leeks, very thick roasted pork,green leaves, and thick Menma seasoned by red wine and eggs seasoned by soy sauce.
Everything on the top is the best.
The word of the mouth said to be 3.95 stars.
I ordered a large size salt soba with seasoned egg.
I think the reason why the soup is soft is because the soup made of sea breams and white truffle.
I ate soup only, and I thought this one is more delicious.
I think the flavor of the noodles are go well with soy sauce soba.
I think they complement this ramen noodle so well.
In this restaurant, the skillful chief serves the best brightened soup.
It is located in Izumicho, Chiyoda-ku Tokyo.
The chief is good at cooking especially”The salt soba”.
He use salt sauce blended by 6 kinds of salts from inside and outside of Japan.
When you try salt sauce, you will feel every kinds of salts from sea,mountains or lakes.
Each one of salt has it’s own special features such as delicious,salty,or bitter by region.
Middle thick noodle is made of domestic flour.The Yumechikara of Haruyutaka graham flour is mainly blended.
You will enjoy it’s flavor and chewy texture.
The roasted pork is special because it is pickled in special sauce for two days.
Reputation stars 3.86
I bought the ticket from machine.
I ordered “TOKUSEI SIO SOBA,flat noodle”
We can choose thin noodle or flat noodle.
I heard the noodle is homemade.
It is sparkling, smooth and chewy.
The toppings are roasted pork, white hair leeks, minced leeks,seasoned egg,Gyoza,Tomato,and green vegetable.
There were so many toppings but the looking is good and they stimulated my appetite.
The soup is soft and elegant,and I feel nothing is left in the mouse, so that I think I can eat it endlessly.
The No.1 in my life is this salt soba (salt ramen).