The restaurant is tucked away in a quiet residential area in Nishi-Azabu. The choice of an alleyway location provides a sense that the management is targeting ramen connoisseurs rather than the random passersby.
Looking at the exterior, it appears as if the first floor of an ordinary house was converted into a shop. Space is quite limited with only eight counter seats. The interior is dimly lit with only indirect spot lighting. The atmosphere is that of a stylish bar.
The restaurant has two signature dishes: Tokusei Kohaku (amber), a soy sauce-based ramen, and Tokusei Pearl, a salt-based ramen. Toppings are comprised of two slices of medium-rare braised pork, a seasoned half boiled egg, menma, seaweed, thinly sliced onion, and parsley on top. Soup is made from bonito, dried sardines, kelp, and soy sauce selected from around the country. The use of pure Italian olive oil makes this soup different from a mere soy sauce soup. The broth is a rich amber color. The ramen consists of medium-thin, straight but slightly wavy, noodles that are typically featured in soy-based ramen.
We recommend ordering a side dish of the mini Yakibuta-Don (braised pork on rice) as the amount of ramen itself might not be sufficiently filling. Diced cut chashu and mayonnaise goes well with the rice.
特製琥珀食べてきました。端麗ですが甘みの余韻残るスープが美味しいです。メンマやチャーシューなどのトッピングもしっかりしていて美味しい一杯でした。 Quote from Google Map Review
Photographers: rakkan.nishiazabu.gold
