Tokyo Ramen Park
- Higomonzu (Kumamoto Ramen)
- Shinasoba Kibi
- Saijo (Asahikawa Ramen)
- Tsukemen Tetsu
- Shodai Keisuke
With so much to choose from and wanting to try everything, I spent 30 minutes deciding which shop to walk into. I thought about ordering from all and sampling each specialty ramen, but that would mean valuable ramen going to waste. So in the end, I decided on Setagaya. It wasn’t crowded, but still busy enough to attract others and the tsukemen looked damn good.
Hira Tsuke-men: I ordered the tsuke-men because my blog has never featured it. I would normally only prefer tsuke-men during the summer (since I like my ramen really hot in the winter), but it’s good to shake-it-up once in a while. The soup was fish based and contained many pieces of pork. It had a great aroma and attached to the noodles like a needy significant other.
The noodles were tsuke-men style–flat and thicker than your usual ramen noodle. These noodles were, for the lack of a better word, awesome! And look at that portion! How could I even think about wasting something so good?
Kumo Ramen: This soup was very thick with a high level of viscosity, hence its cloudy name. It was like eating gravy ramen. Rescuing the noodles out of the bowl almost broke my chopsticks. It was very delicious, but a few bites left me dying of thirst.