The restaurant is tucked away under the elevated train tracks between JR Ueno and Okachimachi Stations.
The interior theme is very simple in style with a tatami mat counter table with 11 seats. The restaurant name – literally translated as duck and leek – simply defines what to expect in a bowl of ramen: soup made with nothing but duck, negi, and water. Grilled negi is a perfect complement for tender duck meat.
Every morning, the chef expertly cuts up whole aigamo ducks, a hybrid between domestic duck and mallard. The ducks are procured from farms in Aomori, Saitama, Kyoto and other parts of Japan. To produce a clear soup, ducks are slowly cooked over two days using only pure water without any chemical seasoning.
Duck-based soup is combined with shoyu tare (soy sauce-based seasoning) to give the ramen its signature impact. Thin and straight ramen noodles are made with an original blend of domestic wheat and whole grain flour. Garnishing the ramen noodles are a confit of duck meat and grilled negi. You will be asked to choose two from three types of negi. This bowl of ramen is reminiscent of kamo nanban, warm soba noodles served with duck and negi.
There are many different types of condiments available on the countertop. Drink a bit of soup and eat some noodles, then season with some yuzu kosho (citrus chili paste) to enjoy the change of flavor.
Depending on your preference, we recommend you order a side of oyakodon (duck and egg on rice) or toro taku chirashi (minced tuna on rice). Typically, oyakodon is made with chicken thighs or breast, but Aigamo duck is used instead.
We recommend you arrive as early as you can as the restaurant often closes early when it runs out of soup.
ネギがめちゃくちゃ甘くて美味い！鴨肉もクセがなく柔らかい。ホントに上品な風味で、食べたあとに残る余韻が、しつこくなく、また満足感を高めます。サイドメニューの「飲める親子丼」も、これだけで商売できそうな美味しさでした！ Quote from Google Map Review
