Travelers in Japan head for Tokyo possibly to experience the nightlife. Some travel other prefectures to enjoy the cherry blossoms when in-season. But foodies travel to Tokyo because it has the best ramen in existence in the world today.
When in Tokyo, do not miss out eating the traditional Motsuke or Hokkori Chuka Soba Motsuke in Hachioji. Rife with local Japanese ingredients for noodles -- as traditional Japanese flour has a special tang that makes ramen more tasty and springiness, the soup is made from chicken, is light, and the spicy variation in the form of tantanmen is just satisfying.
In Asagaya are specialist ramen, especially the satisfying Issho and Irohaya. The Issho is a tonkotsu made from Asagaya's signature broth and the flavor -- according to TimeOut -- varies depending on the ramen eater's familiarity with the topping tastes. Meanwhile, Irohaya has some amazing thin noodles and tasty bamboo shoots complementing the chicken and shiitake broth that is memorable as it is refreshing.
The Furumen ramen in Roppongi is better complemented with beer or even some sake, but it tastes amazingly satisfying with a hint of alcohol itself. While it would not be quite tasteful for the typical ramen eater, eating ramen while drinking for most alcohol connoisseurs make the Furumen of Koei Furkuawa worth the taste and the next-morning hangover.
Seafood ramen should never be put out of question despite the tastefulness of pork, beef and chicken. In Asakusa, clam broth brings to life their locally-made right-thickness noodles and throwing in mussels, wakame and bamboo shoots into the mix makes this ramen memorable for anyone who eats it immediately upon serving.
When in Tokyo, one should never miss the beauty of Ichiran ramen. The option to customize your ramen with toppings including flavor strength, richness and noodle texture, along with purchasing your ramen ticket from a vending machine, is just a prelude to amazing taste. According to Daniel Food Diary, the ramen has a "milky rich broth" that is "piping hot" complemented by "thin, tender and tasty" pork.
This article is copyrighted by Travelers Today, the travel news leader
