Take the best of Niigata and Sapporo!Popular “new wave” miso ramen, Asakusa “Noriaki Mibi” | Let’s Enjoy Tokyo – Let’s Enjoy Tokyo

Hello, I’m Miku Okazaki, a ramen interviewer. She eats more than 200 bowls of ramen a year, mainly in Tokyo, and works as a “ramen interviewer” who conveys the personality and thoughts of the creators.In this article,If you want to eat “New Wave Miso Ramen” in Tokyo, this is the place!I would like to introduce you to a shop called “.

We would like to introduce you to the “Asakusa Aged Miso Ramen Noriaki Mibi(Bibi)”.The best parts of Niigata rich miso ramen and Sapporo miso ramenThis is a restaurant where you can enjoy hybrid ramen.

Outside the store, there is a jug tank with cold tea in the summer and hot tea in the winter.I was surprised to see that anyone passing by, not just those waiting to enter, can drink.

“I’m happy that children and elderly people in the neighborhood are also drinking it.When I heard about the high number of heatstroke cases this summer, I installed it right away,” says the owner, Takeishi. Even before you enter the store, you can get a glimpse of the high level of hospitality.

The owner, Noriaki Takeishi, sells a variety of products, including “Ginza Kamo Soba Ninth Generation Keisuke” and “Fugu Dashi Shio Seven Generation Keisuke.”Concept ramen shopHe is a member of the Keisuke Group, which operates “Keisuke Group”. After joining “Yondaime Keisuke” (currently closed) as a full-time employee, he became a store manager.store manager,After 13 years of experience in various jobs, including opening a store in Singapore,It seems that he will become independent in April 2023.

The name of the Aged Miso Ramen Noriaki Bibi comes from Mr. Takeishi’s name, “Noriaki,” as well as the meaning of “always delicious and beautiful.”

The restaurant’s popular menu item is the “Aged Miso Ramen” (1,100 yen). The noodles are topped with chashu pork, extra-thick menma, bean sprouts, green onions, ginger, yuzu, sansho pepper, back fat, and chili pepper.So rich that you’ll have a hard time deciding which to eat first.Number of toppingsYou’ll probably be surprised.

“It’s like the “pop-up picture books” I read when I was a child.The “gimmick” element of what is going to come out and how it will be“I packed it to the brim,” says Takeishi.

What I would like to focus on here is the miso and raw egg that are provided free of charge.Branded eggs from Ibaraki PrefectureOkukuji egg” and has a slightly sweet taste.Miso miso“Koji miso” as a service!always exceeds imaginationService spirit.

“If you’re not sure what to eat first,First, enjoy the taste of each topping.” (Mr. Takeishi)

To bring out the aroma and flavor of miso, grill the miso in a wok and stir-fry it with the ingredients.Used in “Sapporo Miso Ramen”Adopt the method. As soon as the bowl is served in front of you,My appetite is whetted.The scent of miso wafts through the air.When you eat the piping hot soup, the aromatic flavor of miso will fill your mouth.

For the special blended miso,Mr. Takeishi himself visited local miso breweries and carefully selected the miso.4 types of miso from Niigata Prefectureuse. These ingredients are blended and aged for 10 days.The carefully selected soup has a delicious taste that leaves you wanting to eat it.take it to your mouthI can’t stop.

The noodles have a firm chewy texture and are wavy and curly. These noodles go perfectly with the soup, lifting up the rich aged miso soup.

The pork shoulder loin is large enough to cover half of the bowl. The soy sauce soaks in well and is full of umami. We recommend not only filling your mouth with one piece, but also eating it with a side dish of rice.

Once you have enjoyed it, as mentioned above,Change the taste with raw eggs and misoI will continue to do so.My recommended way to eat it is to dip the noodles in boiled raw eggs to make it sukiyaki-style.. The unmistakable combination of rich, rich miso and runny raw egg is addictingly delicious.

If you dissolve miso in the soup little by little, it will add sweetness to the soup, giving it a mellow and deep flavor! Here it is,The secret ingredient is “red bean liver”It seems that he has been working on it. That’s why it’s delicious…!

“Some people eat the noodles by dipping them in eggs, others just add raw eggs to the soup, and some people add them to the ginger soup served as a finale to make egg soup. I make the taste, but from there,“We want our customers to enjoy creating their own unique taste.”That’s why I haven’t listed the recommended way to eat it.” (Mr. Takeishi)

As you continue eating, you will find many different flavors that you like. There is no doubt that you will be captivated by this charm!

After enjoying all the ramen, what do you think?“Soup split”You can enjoy it. The soup is a familiar part of tsukemen, but it’s a very unusual final treat for ramen! Apparently, they took inspiration from Niigata Prefecture’s “Niigata rich miso ramen,” which allows you to adjust the consistency to your liking by adding a separate soup stock.

When you mix the slightly sweet ginger soup with the remaining soup, it combines with the richness of the miso to create a completely different and gentle taste!

“In the future, we are considering opening other stores. The Keisuke Group, where I trained, has different genres of flavors at all stores, so I’m thinking of trying to get closer to that format. I might go (lol).The rest is…We would like to give back to Asakusa, Taito Ward, where our current store is located.I have nothing but gratitude to the local people who support me…I want to do something useful.” (Takeishi)

Niigata rich miso ramen x Sapporo miso ramenNew wave miso ramen born from a hybrid of. Please try finding your favorite way to eat it, which is full of originality.