Ramen at Mendokoro Ginzasa is inspired by “owan,” a soup-type appetizer, commonly offered at kaiseki restaurants. The soup is savory to the last drop. Contrary to common practice, the owner’s intention is that customers drink all the soup.
Mendokoro Ginzasa is within a short walking distance from either JR Shimbashi Station or one of the three Tokyo Metro stations (Higashi-Ginza, Tsukiji-shijo, and Shiodome).
Although the restaurant is in an alley slightly off the main street, it is a thriving restaurant that you can recognize by the long lines of people waiting to get in. Being in an office district in the Ginza area, expect to line up with salarymen and women who work nearby.
Ginzasa Ramen, the signature dish, is available in two flavors: salt and white soy sauce. The broth is made from kelp, dried bonito flakes, niboshi (dried infant sardines), and other ingredients. These are combined with chicken bones and pork bones. The slightly curled, thin noodles are topped with a large piece of seared pork chashu, two pieces of fish balls, bamboo shoots, potherb mustard, scallions, and chili peppers. The flavor of the seafood broth makes it a refreshing, yet rich and elegant dish. Taste the ramen as you normally would, then add some condiments along the way to enjoy the change in taste.
Finish off your meal by pouring some of the remaining soup over the slightly hard-cooked tai-meshi (sea bream rice). In the preparation process, the flavor and taste of the combined dish become even more pronounced so that one’s appetite is refreshed. It is the owner’s intent that customers thoroughly enjoy the kaiseki experience.
塩味濃いめの東京ラーメン百名店。残スープを鯛めしにかけてお茶漬けにして〆るのがここの食べ方。 Quote from Google Map Review
