Ramen in Ogikubo normally involves sticking to tradition. But Neiroya (ねいろ屋) is all about bold new flavors, from lemon ramen to ginger miso ramen.
Refreshing Lemon Ramen
Neiroya uses high-quality ingredients from Setouchi (the Seto Inland Sea). Their Lemon Ramen features 3 lemon slices, using lemon from this area. The soup naturally has an acidic zip. But it’s not overpoweringly sour.
The transparent shio salt seasoning works well and any of that lemon sourness is nicely offset with black pepper. Using chicken chashu instead of pork chashu is a wise decision. Thin, straight noodles here.
Ginger Miso Ramen
This dish uses a mild tasting Shinshu miso and aromatic ginger from Kouchi prefecture. The ginger and miso compete for your attention equally, but both come out strong.
This is not your typically heavy miso ramen soup. It’s closer to a light white miso soup infused with ginger. In addition, there’s a touch of yuzu citrus peel, adding more sweetness.
The only heavier element is fatty braised pork belly. Just like the lemon ramen, no chemical additives are used in the ginger miso ramen. It’s guilt free. Lastly, the noodles are rightfully thicker.
A Cafe like Ramen Restaurant
Neiroya feels more like a cafe frequented by musicians than a ramen restaurant. …continue reading