After proving successful at its Higashi-Kurume Main Branch, IRUCA Tokyo decided to step up to the challenge of opening a second branch in the shadow of Tokyo Midtown. Prior to going out on his own, the owner-chef honed his skills at renowned restaurants: AFURI, Ramen Nagi, and Menya Itto. The warm, relaxed, yet refined modern Japanese ambience offers you an exquisite dining experience. There are eight counter seats and a table that seats four people.
While the restaurant promotes Yuzu Shio Ramen as their signature menu item, the overwhelmingly popular dish is Porcini Shoyu Ramen. The restaurant proudly serves a quartet of soups infused with porcini oil for the shoyu ramen. The soup is a blend of four different broths: Nagoya Cochin chicken, Satsuma black pork, Ise shrimp, and mussels. Each soup is cooked separately and combined before serving. Porcini, considered the king of mushrooms, is known for its rich flavor. The soup is completely free of chemical additives.
Medium-thick noodles are procured directly from Mikawaya Seimen, a renowned noodle factory using domestic wheat exclusively. Toppings for the Porcini Shoyu Ramen are pork and chicken chashu, menma (bamboo shoots), and kujo green onions. The dishes are enhanced with a hint of “Mori-no-Sachi” (literally, abundance of forest), a paste made by blending truffles and several seasonal mushrooms. We recommend you order Tokusei, an optional topping comprised of duck chashu, flavored egg, chicken dumplings, and shrimp dumplings. All the toppings are freshly made in-house.
大人気店。ポルチーニ茸を醤油ラーメンに合わせる発想がすごい。Quote from Google Map Review
