Being a huge David Chang fan, I was eager to try Rokurinsha whilst in Tokyo on my second trip this year, since he had almost had a stroke at the texture of the noodles. I headed to Tokyo station and managed to get there around 2pm. I waited almost 60 minutes to get a spot at the counter, and ordered.
The food came and I tucked into what will go down as probably one of the best noodles I have ever eaten. Springy, thick, epically cooked. The only downside for me was the intense intense flavour of fish powder. I know its a favourite of the Japanese, but for me I try to push my palate at any given time but this was just a step too far. I ate the noodles and then left a lot of the broth even after asking to dilute it with the Yuzu stock (which definitely improved it) that they pour into everyones bowl.
Overall, i'd recommend anyone to go there if they want to taste some perfectly cooked noodles. Don't blame me if you can't handle the fishiness.
On a rare night alone, I wandered the streets of Okinawa and stumbled upon Danbo. I had read some articles about it but wasn't expecting the huge line outside (predominantly Chinese tourists) but it moved pretty fast. I sat at the far corner of the bar and ordered a Tonkotsu Ramen, Chashu, Tamago.
The broth was excellent, not quite on the level of Kouryu but pretty damn close. The egg wasn't amazing, but the pork was great and the nice hit of spice just set it up perfectly.
A collection of short blog posts about my daily bowls.