*新店位置
味玉塩そば ¥1,000【Konjikihototogisu #金色不如帰 】the No.1 on the list on some Tokyo Ramen data base, also a regular Michelin Bib Gourmand Soba-Ramen featured for their mainly 2 or Special days limited Artisanal ramen offerings. It has now moved from Shibuya to near West Shinjuku since mid 2018.
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The Signature Salt shio tare base soup is made mostly of ハマグリ Hamaguri Clams, 真鯛 Sea Bream, Okinawan & Mongolian mineral salts, Italian White Truffle oil, Home made Porcini Mushrooms Duxelles paste, slightly fried Japanese pancetta bits, & Inca Berry sauce, etc. 6 types of Japanese domestic flours are used to make their straight Soba-Ramen. I personally think this sounded more luxurious Gimmicky than it was taste detectable, but to be fair it was very good but one just can’t detect all of the said layers in harmonious balance in between. It was still mostly Hamaguri with a bit of bitterness, also some gelatinous collagen contribution from Fish, Pork Clear Soup & Pancetta oil aroma, also the Porcini & Truffle oil. I will give it a 8/10 max because the chasyu was also ordinarily chewy, the egg surprisingly acidic but lacking egginess to support this direction.
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From the micro recipes & taste tuning alone, and being separate entities - I keep thinking that the Investors or Consultants behind both here 金色不如帰 & #Tsuta #蔦 have to be probably the same group?! Nobody in this world arrives at such similar minded almost architecturally engineered recipes by coincidence within the similar period of opening ... it’s good but seems over hyped via marketing strategy if u ask me, but they did a great job because they set a target and Michelin did gave them the knod. And now they are expanding overseas too just like Tsuta. #Bibgourmand #Michelin #ミシュラン #ミシュランビブグルマン #ビブグルマン #ミシュランガイ #Tokyo #東京 #HKEJapan #HKETokyo #Ramen #ラーメン #らーめん #ラーメン巡り #Soba #Food #Foodies #Truffle #Porcini #Cepe #Mushrooms #Pork #Noodles #Japan #日本 #Hamaguri #はまぐり
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