Ultimate TOKYO RAMEN Tour! RAMEN EXPERT Reveals the Best Noodle Spots in Town!

So we have everything we need here, we have

noodle

s, we have broth. I'll show you what you need to be well. Here we go, this sip Mmm... Tokyo, Japan, a stunning city, stimulating and seductive, modern, maybe even futuristic. Crowded but eerily quiet. Every city block is packed with restaurants and winding alleys ready to be explored and with plenty of food to choose from. I plan to try everything. In this series, we go down every dark alley, every fish. market and Izakaya with a hole in the wall to bring you the most unique dining experiences Tokyo has to offer and today's mission is

ramen

, literally every year 17 million foreign visitors come to Japan to try

ramen

noodle

s... fact Yes, if this is your idea of ​​ramen Let me change your worldview completely as long as you keep the definition of ramen.

You have some really original ramen combinations. Here in Tokyo, the world of ramen has expanded beyond a quick lunchtime treat into an edible art form. I love the absolute attention to detail until it is done perfectly. I'm talking about soup minus ramen. I have to say that these are probably my top three ramen ramen with super thick broth. Almost like a puree that doesn't remind me at all of ramen and even a color black as night, darker than my heart. This is the lunch of my dreams So put on your elastic waistband pants because today we're having a big lunch in Tokyo, Japan.

Today I'm with a ramen

expert

, Frank. How are you man? Well well. Thank you so much. You know, I'm a food

expert

, but right here on the screen it says for you guys to put it on the screen. Ramen expert, he won't. Okay, so he was born and raised in Japan. This guy doesn't get involved. when it comes to these gorgeous noodles. How many stores have you tried in Tokyo? I would say there are more than 500 in Tokyo, but there are between three and four thousand stores in Tokyo. So I have a lot of work ahead of me.

Ramen something that already feels quite enough. Like you have a bowl and say: I'm fine. So when you

tour

, how many places do you go? You can't have six mini bowls. Good today? Yes, we are making mini bowls now! Today we are going to eat four huge bowls of ramen. I'm going to feel terrible at the end of this. I mean, that's a lot of carbs! Our souls will feel great though. Ramen seems like a fairly simple blanched wheat noodle broth with a variety of topping possibilities, but truly great ramen makes an art of combining these three.

People are trying all kinds of new things. There is a lot of experimentation. It's like squid, pesto, bacon, and cheese in ramen and it actually goes really well with the broth they're using. I am enthusiastic! Yes, after Our first noodle destination here, that's the name. This is precisely what makes Tokyo so special. A small hole in the seams of the walls that spend years crafting the perfect plate of yum just for a select few. But only if you know how to ask for it. They have a ramen vending machine here, but there is no ramen inside this vending machine Unfortunately not.

Look, it looks like they have eight options. Yes, but they go for a more classic ramen. That's why it's also called Chiu Kosova, which is what ramen used to be called before the other dish they have is the skin where the noodles are separated from the broth, why I thought it was illegal. I didn't think you could do that now, it's legal. I think we should both dry off. When eating ramen. I want the noodles to be as firm al dente chewy as possible. Whatever you want to call it, and this impressive creation locally called skimmin offers just that and much more.

Noodles in one bowl, rich niboshi broth with a complex aroma of smoky fish in the other when I have regular ramen. Not as much noodle action here, a ton of pork and eggs. It's all here. Yeah, so we're literally just going to take the noodles and you're going to dip them in that broth, all demonstrated. Okay, slurping sound. Yes, I'm sorry. I was watching you the whole time. You are a good sip. The flavors are rich and then a little bit of that smoked fish flavor. So not only is the broth impressive, but these noodles are al dente.

I have to say this is probably my top 3 ramens. I'll ever try to suck you up without dying, we're going to have a slip right now. Let's do it. I'll go further. Very well done! Let's see it homely, what do you have? Hey, they call them Hoovers for a reason that's too much on that last one. So what do you look for in a good ramen? What makes a good ramen starts with a broth? I write that addictive soup you have and it makes you want to go back to the ramen shop, the noodles must be firm and the toppings must be good.

So everything has to come together harmoniously, those three things meant this was an incredible dry start. Ramen noodles here in Tokyo We're just getting started. Let's keep going. We have reached our second location. What's going on here is called Nagi Bhutto ramen and Bhutto literally means pork. So, as expected, this is a pork broth. You will notice that almost all ramen places use these vending machines. It's quick and easy and after the meal, instead of calling the staff. You can split it up, you may not always be able to read what you're ordering, but just aim for the most expensive one. usually on the top row and usually costs around 1,000 yen, about $10, while you're at it.

You can even buy a drink with this whiskey. Yes, can you get whiskey through the vending machine? Even a child could do this and get what? Yes, they have whiskey and soda right here, there's a drink at 11:42am. m. I'm going to escape. Yes. Yes. Yes So what should we really get? They have a red, black and green one, the red one is a little spicier. The black one has squid ink and the green one has basil cheese and also bacon bits. Very interesting fusion work. I sure want to try squid ink. What do you want to get?

I'll turn red. Very good, great. I thought my job of ordering ramen was done. But no, you can't even customize the intensity of the oil's flavor. The guys want me to make it extra heavy, right? Will it ruin it? Is it like putting a stick of butter in there? The type of garlic in the pork vegetables is not the spice level of the vegetables and the firmness of the noodles. I want to try some extra firm noodles. I love hard, chewy noodles. This is a pork lovers wet dream to get this creamy looking broth. The pork bone has been boiled over high heat for a few days.

Allowing the marrow to seep out, the bones break down to an almost milky state, giving the broth a cloudy quality. a dream we have broth. We have blanched firm noodles. Now black ramen toppings include minced pork squid ink yogurt and garlic chips. Franks Red Ramen is topped with spicy minced pork miso and a drizzle of yakiniku sauce. Here we have the squid ink Raman black as a night darker than my heart. and then of course a whiskey highball sign here. Drink during the day. I know that in a lot of countries I go to, their first process is to just mix everything together.

Is it the same here? I think it depends on the person. But what I like to do is dig deeper beyond that top layer. Oh yeah, so you get into the creamy, milky broth too. So you're rowing back. Then you take it and then you take the broth. It's good? Yes, but look at this. The ink is on top, below we reveal that creamy, milky bone broth. It's very bony. We are testing it. Oh, my lips are greasy, but the delicious, smoky, wonderful, savory pork flavor, you want to mix it up. Yeah. Sure, so I like to mix it up a little bit, you know.

Maybe with this guy at the top we all got that and then lifted it up, you know. We have some pork. We have some noodles and we put it all together BAM! Wow! I can't believe how creamy it is. To be honest, the noodles are still nice and firm. I don't think squid ink has much flavor, but it looks very interesting once it's in my soup. I mean, I don't care, let's share, buddy. Well, spiced pork Cheers All that chili oil in there is life-changing, like the hairs on the back of my neck are like, whoa We're officially eating what's going on, a world of difference between this place and the last one place.

It's so fun that they have these different types of flavors. You can choose between black, red and cream. Impressive impressive. This is like my 10th pair of Bryan Reynolds chopsticks, this is what you look like. You're like the Deadpool of noodles, really? What is happening here behind us? They are using Chinese food and making it with ramen noodles. This place is known as Tokyo's laboratory, here a group of ramen scientists work endlessly to find the perfect dish. So there is a hot and sour dish, there is also a Mapo tofu, which is spicy tofu. So two very surprising dishes.

Alright, come on, let's do it! You've never seen ramen like this, the broth couldn't be thicker sometime You just have to call it ramen sauce This santorum albumin sauce is made from fermented fava beans and chili paste with fermented black beans It's meant to be spicy and almost sticky and with some minced pork and finally tofu. Some Ottoman sauce is made with red chili peppers with black pepper and a little vinegar. Sourness topped with mushrooms, bamboo shoots and tofu. Frank also specially requested a load of cilantro. I have not seen this in any restaurant I have been to Rainer Spoon to eat at.

That's really cool. Alright. These are different strategies on how to eat this. Just dig deeper. You know, it's a very dramatic stop with the noodles. You have noodle terminology, you'll call it a little bit. How can I make a successful extraction of these noodles here with this? You have to go quite deep. so you're literally reaching out, yeah, and you mean metaphorically reaching out metaphorically and literally. I think I need a single kehm in this case. Just me digging deep. Here we go Oh look how deep it is! And then mention it! Here we go, nice, nice, it's hard to get the broth out, it's almost like fighting against yourself to get it out.

Yes of course. He's trying to stay inside. Oh, that's beautiful. Very well done! Check it out. Yes, you're ready to do it Mmm always so firm. The hearty noodles can still be chewed well. Very similar to an acidic tomato sauce. It's nothing like a classic ramen. Tell me about yours. What's going well? This is a sweet and sour soup. The noodles are a little thinner and what I like to make, that has a lot of cilantro on top? I love my cilantro? I'm going to use my straining spoon to scoop out some of the tofu. Here we go How come it disintegrates silky with your tongue man?

You can't go wrong with some of that tofu. Make sure those Szechuan chiles warm you up. It feels so good. I love that location so you do the rest. I'm so full right now. Then the next place is called Menya Fujishiro. They are known for a very delicious creamy chicken ramen and we are going at the right time. It's a small place, as you can see, it's rumored that the chef here originally came from a fancy restaurant. background and specialize in thick and creamy chicken ramen. This style of ramen in Japan is known as pi time.

Well guys, it will look like the picture. Come on. This ramen is all about thick, creamy chicken broth with the kind of tasty, healthy flavor that feels like mom wrapping you in a warm blanket after an afternoon making snowmen. It's good. It is very premium quality chicken, and the chickens in particular, come from the mountains of Tolstoy Prefecture. Top with sliced ​​ciaossu, chicken egg, green onion fish cake and seaweed topping. How many bowls of ramen have you made in your life?いち にち Ichi ni chi Once ago She has one hundred and seventy-six thousand bowls of ramen that she's probably already made, but of the one hundred and seventy-six thousand bowls of ramen you've made , is this the most special?

What do you know? She said of course she did. Let's eat What I noticed is that they have this type of nori here. Do you wrap anything in particular with this? I personally like to wrap some of the noodles in the nori. Basically this way you can get some seaweed. noodles at the same time. Well, we have a little noodle there. Yes, a little nori. It's very hot, are you still ready? Let's make it Mmm-hmm super delicious from scratch, without any chicken taste. It is very oceanic in nature because of the broccoli itself. That chicken will turn out more.

Here we go. It's like chicken noodle soup, but a little fishy now at the start of the day. We take a sip. Oh yeah, how do you feel about how it went? Do they call them Hoover for a reason? I took too many noodles in my bite. Well, it seems to me that you want revenge. That's what you're saying I want to remember Mm... Mmmm Haha What you have here we go That was pretty good, it was clean, you put everything in, it was like seven stars in a row. I think you want them. Most places already have the egg cut for you at this location.

They just put a whole egg in there. You know, they want the video cut to be dramatic so that egg hatches. Here we go, I'm just going to squeeze it until it

reveals

this kind of soft, half-boiled yolk. Oh yeah, here we go. Yes thatIt's a big sticky yolk and then a velvety creamy yolk like you saw today. We ate so many different ones. It's pretty hard to go wrong with this dish. For me, I was always intimidated by some sort of ramen vending machine. I did not understand. Everything is written in the local language. But after today, look for the most expensive, it should cost around 1000 yen.

Put your money in, get your ticket, hand it in, and then wait to see what shows up, Frank, buddy. Thank you very much for today. This was amazing. I learned a lot about ramen and I have a lot of ramen. Literally inside me right now and guys, you could have so much ramen inside you too. You can have your own ramen

tour

here in Tokyo with this guy. The tour is organized through Tokyo by Food Tokyo by Food has over 75 dining experiences in Tokyo next year even more cities and even better than that for every person who makes a reservation for a tour.

They are feeding ten people in Cambodia. It's a win-win situation, also for you, if you are interested in going to Vietnam anytime soon. I highly recommend a company called one trip one trip is the top rated tour company in Vietnam doing tours from north to south in major cities including Hanoi, new Chiang Danang high M and Saigon, you can experience food tours, adventure tours and more for more information about a trip. See the links in the description below. See you next time a bit. I made it. Very good. Let's get more noodles. I'm kidding. I want to dive, stop.

No, I finished. I can have a bowl. Instead.