ラーメン 健やか
Another ramen shop serving konbusui (昆布水) tsukemen! To be honest, I love it and could crush a bowl like this once a week. Every shop is a little different, adjusting their konbu broth to suit their style.
Ah, April 2020. April is tourism month in Japan. As someone who runs casual ramen tours, it is my month to shine. Looking at my 2019 schedule book, I see almost 20 ramen tours. One year later and it is zero. While Japan ended up being an excellent place to be living during the global crisis, those first few months were rough. After the initial panic, after the realization that the Olympics were canceled, and after everyone with a ticket to Japan got their refunds, it was time to get back to work.
And though work (the kind that gives me some pocket money) wasn't going to be a thing, the work of crushing bowls goes on.
Noodles at Sukoyaka are made in house using domestic flour. Daisen chicken and plenty of high-quality ingredients in the soup. Both the shio and shoyu ramen use a little tartufata, an aromatic Italian condiment made from olives and mushrooms. The tsukemen has a nice umami punch from the dashi blend.
Toppings on point as well.
The shop is a little out of the way, but if you are out here I can recommend walking from Mitaka Station to Kichijoji Station. Boutique shops, small parks, and a generally relaxing vibe in West Tokyo.
Official site here.
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