For syrupy delicious Tokyo duck ramen, look no further than Menya Fukumaru (麺屋福丸). Take your pick of light or creamy duck ramen – both are excellent.
Tokyo Duck Ramen – Light Shoyu
Fukumaru flawlessly uses duck from Yamgata in its soup. The lighter duck ramen is held up by a fairly salty and sweet soy sauce. This isn’t just any soy sauce – it’s Kikkogo Marudaisen soy sauce.
It flows beautifully with their in-house made duck oil. It’s all wonderfully syrupy.
The Saitama-made noodles are relatively soft. The “special” toppings include two slices of duck breast with that familiar livery duck taste.
The chicken breast slice is on the firmer side and the chashu pork slice is softer and more peppery. In short, it’s an impressive showcase of meats.
Creamier with Chicken Bones
Their richer, creamier duck ramen is equally impressive. There’s yuzu citrus on top to help cut through that creaminess. They serve spicy miso on the side for the same purpose.
For Okachimachi ramen, Tomishiro (富白) calls the shots! In their signature tanmen, a creamy chicken broth holds up smoky a mountain of vegetables.
Finest Okachimachi Ramen
Tomishiro’s tanmen is seasoned with shio (salt). It’s creamier and more garlicky than most tanmen. It’s almost as creamy as another ramen dish, Nagasaki champon.
The tanmen comes out piping hot. The crunchy stir-fried cabbage, carrots, bean sprouts and wood ear mushrooms all vy for your attention.
Furthermore, you can add chili oil. The striking red color takes over a corner of the bowl and contrasts with the milky broth. In addition, topping up with your bowl with pork chashu slices only costs ¥110 (for ¥890).
It doesn’t get more local than Tomishiro. I mean that in a good way.
It’s a friendly husband and wife team that brings delicious tanmen to the Okachimachi masses.
For Okachimachi ramen, make it a Tomishiro time.
Shop Hours: 11:30 am ~ 3 pm (closed on Sundays)