Additive-free and supremely tasty, Kamuro is a perfect example of chicken ramen done well. Just 5 minutes from Ebisu station, they’re open until 4 am.
The Heavier Side
Their “white” chicken ramen (tori paitan) is just chicken and water. Pure bliss. Yuzu kosho (citrusy chili paste) and crunchy onion bits satisfyingly help balance the creamier broth.
They use round and medium-thick noodles. This energetic bowl will undoubtedly hit the spot after a night out.
The Lighter Side
Their clear chicken ramen employs straight, thin noodles. The lighter broth won’t weight you down as much but it’s still full of wonderful chicken flavor.
Broiled Chicken Goodness
Chicken toppings double whammy! 1. Broiled chicken with just enough fat and skin adds a wonderful smoky aroma. 2. Soft, steamed chicken slices nicely soak up the broth. Mini tomatoes and mushrooms and a long lima bean are uniquely added as toppings too.
In conclusion, bump up Kamuro on your chicken ramen list.
Shop Hours: 11:30 ~ 4:00 (Every day)
A casual neighborhood drinking spot, Sukha offers a variety of “Latin cocktails” such as caipirinhas and other cachaca drinks from Brazil, Peruvian pisco cocktails, liquorice-flavored aguardiente from Colombia and assorted Mexican tequilas. They also serve simple, home-style dishes like lomo saltado (Peruvian beef stir-fry) and choripan and Cuban sandwiches, but the food is really secondary to the drinks and the atmosphere. …continue reading
Good Morning Cafe Nowadays—we’ll call it Nowadays for short—is a member of the Good Morning Cafe family of laid-back brunch gems dotted across Tokyo.
From Nakano to Ikebukuro, each of the Good Morning Cafe outlets has their own unique vibe, but the favorite child of the bunch has to be Nowadays—the collective’s recently refurbished and shining new Sendagaya outpost.
Wedged between Shinjuku Gyoen Garden to the north and Meiji Jingu Gaien to the south, the location of Nowadays couldn’t be more perfect. The leafy green neighborhood, just minutes away from Sendagaya Station, is far enough from the manic energy of Harajuku to feel like a tranquil retreat but close enough to walk to inner-Shinjuku if the mood strikes you.
One of Sendagaya’s most impressive spaces
One of the first things you notice as soon as you enter the cafe is the sheer size of the venue. It’s so spacious that the layout plays host to what could be conceived as four different dining experiences in one.
Wrapping around the front of the cafe, the patio is the first port of call for anyone wanting to really make the most of the city’s longer sunnier days with a little al fresco dining. With lush green foliage creating a natural barrier between diners and the road onto which Nowadays faces, it genuinely doesn’t feel like you’re mere minutes from one of the densest city hubs in the world.
With floor to ceiling glass windows, Nowadays’ massive, multi-purpose layout is flooded with natural light, but it still has an intimacy about it. Just inside the entrance sits a large but cozy booth …continue reading
Hinai-jidori is a flavorful heirloom-breed chicken from Akita Prefecture, and it’s the main ingredient on the grill at this Akita-based yakitoriya. But there’s more than just fantastic chicken here at Abeya – this is also one of the best sake bars in the area. The restaurant has even set up a separate bar area called “Akita Pure Rice Sake Dining” to showcase their sake offerings.
Abeya’s chicken skewers may be pricier than you’d find at your typical yakitoriya, but the quality is absolutely first-rate. The meat is on the chewy side, plump and full of flavor. The kitchen also offers a number of Akita regional dishes and sake-drinking snacks like iburigakko – smoked takuan pickles, which you can order either plain or chopped up and in stuffed into cream-cheese balls.
The bar area is usually quieter and more relaxed than the main counters, and you can chat with the staff about your sake options when they’re not too busy. The specialty here is junmai-style sake from Akita, and there are usually a few dozen varieties to choose from.
You’re free to order anything from the yakitori menu when you’re sitting at the bar, and there’s an English-language menu for the chicken and other food (but not for the sake). There’s also ample table seating out in front of the shop. Budget around Y4500 for food and drink in the evening, and Y1000 for oyako-donburi or udon at lunchtime. …continue reading
Among ramen in Gakugei Daigaku, Bigiya stands tall. Their Shizuoka-inspired shoyu ramen is a flavorful, complex blend of chicken and multiple varieties of fish.
Deep-Flavored Shoyu Ramen
Their shoyu ramen carries a deep flavor that starts with a blend of Shizuoka soy sauces, both sweet and salty.
The soup is comprised of premium Daisan and Gotenji area chicken, pork bones, sardine, horse mackerel and even shiitake niboshi, katsuobushi, sababushi, and 3 types of kelp (including the prized Rishiri kelp).
For such a long list of ingredients, the broth has a light and well-balanced taste, with the fish flavors coming out the most.
The thin noodles are made from local wheat and are fantastic.
But the meat (both chicken and pork) toppings stand out most after the broth. They’re excellently soft and succulent. The chicken (shoulder) chashu in particular is not only marinated, but oven-roasted.
The great thing about ramen in Gakugei Daigaku is you normally don’t have to wait that long. Bigiya is no different. You can enjoy one of Tokyo’s best shoyu ramen without …continue reading