麺処 銀笹
Ginzasa offers a unique take on ramen.
Luckily, they offer a step-by-step guide on how to eat theirs. In English as well!
The broth is a light deal made with Japanese dashi and flavored with salt. Simple.
They also offer a tsukemen, but the ramen here is the main draw.
When you finish your noodles, order a side of 鯛飯. Taimeshi is a bowl of rice with snapper fish. The ramen bowl is conveniently pourable. Pour some soup into the rice.
It is a novel way to enjoy the soup a bit more. This is called お茶漬け. Ochazuke in Japanese is usually a rice bowl with hot tea poured in, but you can use any kind of broth and still get away with that name.
Rice tends to amplify the umami flavors, and ramen soup in rice has a very different taste than ramen soup with noodles.
Rice tends to amplify the umami flavors, and ramen soup in rice has a very different taste than ramen soup with noodles.
Don't forget to add a little aonori and fried garlic.
They have many accolades, but their slightly inconvenient location a few blocks from central Ginza means that you may avoid a line.
