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.
A collection of short blog posts about my daily bowls.