Nakiryu is the second ramen restaurant in history to receive a Michelin 1-Star in Tokyo. The restaurant opened in 2012 by the owner chef, Kazumasa Saito, who was once the head chef of MIST, a Michelin-starred Japanese ramen restaurant in Hong Kong.
Historically, the Michelin Guide Tokyo mainly featured restaurants in the high-end category, such as Japanese and French cuisine. However, in the past few years, there has been an increase in the number of casual restaurants that are recognized as so-called "B-grade gourmet" (reasonably priced comfort food) restaurants. The Michelin Guide Tokyo does not recognize ramen as a "B-grade gourmet" but highly evaluates it as a "cuisine."
There are only counter seats which accommodate 10 people. With seating surrounding the kitchen, the atmosphere of the restaurant is cozy and like a café. Women can enjoy ramen alone without feeling uncomfortable.
Nakiryu’s signature dish is Tantanmen (Dan Dan Noodles), with rich flavor of homemade sesame paste and rayu (chili oil). The ingredients are quite simple: only pork mince and spring onions. Creamy orange-colored soup is made with whole chicken, beef bones, oysters, and several other ingredients giving it a very deep and elegant finish. The mild broth goes perfectly with the ultra-thin, straight noodles with a rich wheat flavor. The broth is free of chemical additives. Try sprinkling the aromatic Hana Sansho (flower pepper) on the tabletop to spice up the flavor.
English menus are available as the restaurant is accustomed to tourists.
The exact location of the restaurant can be confusing, so it is recommended that you consult a google map.
坦々麺が有名ですが、醤油、塩、つけ麺全てとんでもなく美味しいです。醤油つけ麺でスープ割を是非オススメします。この世で最も美味しいスープを味わえます。 Quote from Google Map Review
