Spaghetti Carbonara is the only dish served at this very specialized lunchtime restaurant, and they do an excellent job of it. It’s perfectly prepared and attractively presented, with a scrumptious cheesy sauce and al dente noodles.
In addition to their faultless classic-recipe carbonara, they offer three dailiy variations to keep things from getting monotonous. These are mostly just extra ingredients like shrimp, mentaiko, or fresh tomatoes, although occasionally they’ll have some adventurous fusion-y options like Korean-style carbonara. All pastas come with a side salad, and you can add on coffee and dessert if you like.
The dining room is pleasantly appointed, and at night it turns into a garlic-focused Italian restaurant under different management. Pasta plus salad will run you Y1,190-1,280 depending on the extra ingredients. Last order is at 1:30pm. …continue reading
Suidobashi ramen shop Kaguraya (かぐら屋) is a champion of chicken ramen. They have 2 ramen shops, both offering rich or light savory chicken ramen.
Top Suidobashi Ramen
Kaguraya’s original ramen shop (かぐら屋) focuses on a shoyu (soy sauce seasoning). The shoyu is steeped in chicken thigh, katsuobushi, saba bushi, niboshi (all fish), and kelp.
On top of this tangy base, you have a choice of a light or heavy broth (tori paitan).
The rich chicken ramen has a velvety flavor. The soup is premium Daisen whole chickens, chicken bones and fresh vegetables.
I normally don’t use condiments that much. But with this ramen style, I do. They have three-type pepper, garlic chips, raiyu chili oil, vinegar, and homemade spice powder.
Among toppings, the chicken chashu with grilled skin is particularly nice. Lastly, thin and straight noodles assist you in mopping up that milky broth.
Second Shop – All About Shio
Their second shop, Tori Soba Kaguraya (鶏そば かぐら屋) switches it up, using a shio (salt) …continue reading
Today, we’re really excited to introduce Los Tacos Azules and Chef Marco to our dear readers, this amazing Mexican fine dining chef is celebrating a unique take on Latin food in Japan. The cherry on top? You can even experiment with his cuisine—and enjoy it—from your own dining room table!
First of all, thank you for your time, Chef Marco! Can you please introduce yourself and give us a little background about Los Tacos Azules and your history here in Japan?
I was here in 2005 as an exchange student, studying international relations. One of the things that awed me the most during my stay was the quality of the food. Pretty much everything I tried was delicious, carefully prepared, even if you went to a cheap place you’d almost never get something bad. The standard was high, it seemed to me like it was a cultural thing.
When I went back home I missed food so much, not just Japanese, French, Italian, Korean, Indian food… We had some restaurants in my hometown in Mexico but they felt miles away quality-wise. If I wanted to eat those delicious things I fell in love with during my stay in Japan, I had to learn to cook them myself. Soon, my dreams of becoming a diplomat dissipated and I decided I wanted to dedicate myself to cooking.
I started getting curious about applying the things I learned, especially Japanese cuisine’s attention to detail and focus on the quality of the ingredients, to the cooking of my country. I grew up eating delicious homemade cooking in Mexico, but I felt that the stuff they sold at restaurants in my hometown sucked. It wasn’t nearly as good as the things I tried in Japan.
Among Machida ramen restaurants, Ichiban Ichiban (一番いちばん) is ranked number one. Their Shirakawa style ramen is close to flawless, with astounding handmade noodles.
Best Machida Ramen? Most Likely
Ichiban Ichiban serves superb chuukasoba (old-school ramen). However, it’s chuukasoba that’s been beefed up. Bespoke soy sauce from Wakayama is the bowl’s conductor. This and a complex broth deliver a deep flavor.
The broth is primarily chicken. On top of this, it has genkotsu, green spring onions, onions, and kelp. This is all boiled for 6-7 hours.
But let’s talk about the noodles for a moment. They’re special. Just like with classic Shirakawa ramen, they’re handmade and they pound them with a bamboo stick. This is rare nowadays. The noodles have a lot of water in them and are fantastically chewy.
It’s no wonder that this bowl has Shirakawa written all over it. Owner and masterchef Kanehara-san trained at Tora Shokudo, the ramen restaurant credited with this ramen style.
Lastly, the chuukasoba with all toppings includes sweet and juicy wonton dumplings, egg, and both pork and chicken chashu. …continue reading
Kita-Sando ramen – there isn’t a whole a lot of ramen in the area. But newcomer shop Mensai Regamen (麺菜 Regamen) brings some freshness to the Kita-Sando ramen scene.
Pork Back Fat Shoyu Ramen
Regamen has a relatively big ramen menu. But locals love their shoyu ramen, especially when it’s topped off with pork back fat.
Customize your pork back level – pictured is regular. If you’d prefer a less gloopy bowl, the standard shoyu ramen has your name on it.
The golden noodles are thick, moist and remind of Kitakata-style.
Creamy Chicken with Scallops
Tori paitan (thick chicken ramen) is another ramen that Regamen serves. But the twist is using scallops.
Alongside the chicken bones, the scallops are omnipresent in the broth. Two scallop toppings drive it home. Finally, mizuna and negi freshly cut through the creamy broth.
Regamen conveniently has English and Chinese menus. We’re lucky that the Kita-Sando landscape has another ramen restaurant.
Shop Hours: 11:30 am ~ 4 pm / 6 pm ~ 9 pm (8 pm on Sat, Sun)