I was determined to try one more noodle soup that night so we went into Tsujita. As you walk in, the wait staff asks you to punch in what noodle soup you want in their menu machine (great if you know what you want, pressurising if you don't). They seat you and bring your soup. I actually see all the 6 ramen shops have this menu machine, but this place is the first one that actually asks you to place an order (not just a decorative piece). The specialty noodle soup comes in two - thick ramen noodles and a smaller bowl of thick soup and (what tasted like smoked) tender meat.
The fifth stop to Shodai Keisuke was much anticipated. It was quickly known as “the black soup” place and the chattering was true: distinctive and different soup indeed. This “black soup” is made by using 7 types of miso ingredients and is finally blended with bamboo shako. The soup is then simmered until it becomes the perfect thick consistency and retains its flavourful essence. The meat was soft and melted in your mouth. Truly delicious.
The last ramen shop to be flavoured was the Setagaya-Ramen. Their specialty ramen soup consisted of thick ramen noodles and a tangy fish flavour. Not for everyone, however there was a massive lineup of trendy looking Japanese customers eyeing our soup. The combination of succulent meat and diced leek had complimented the soup, making it easy to eat and enjoy.
Overall, tasting the 6 distinctive ramen noodle shops was a thrilling experience. You can’t really know what your favourite is until you personally taste them all. It would be impossible to try them all at once as the ramen noodles just expand in your stomach! |
