How do you eat Tsukemen? It seems simple: dip your noodles into the broth, right? You might be missing out on all the chef's intended flavors - let's explore why with Chukasoba Nishino.
Mizuhara Hiromitsu, a Ramen prodigy in Tokyo, has five highly regarded Ramen restaurants across Tokyo. His masterful work of creating a variety of mouth-watering and elegant bowls of Ramen is unmatched, with three of his stores having been awarded the Michelin Bib Gourmand - no easy feat.
At Ramen Walker Kitchen this week he shows off his incredible abilities with the perfect bowl for summer: cold Tsukemen. We explore what makes his bowls so tasty and showcase his five steps to maximize the flavor of every single bite in this jaw-dropping bowl.
You can have a taste of Mizuhara-san's genius at one of his stores
Ramen Koike
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Chukasoba Nishino
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King Seimen
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Tsukemen Kinryu
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Koike no Iekei
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For Japan's most unique ramen experience, visit Tokorozawa Sakuratown Ramen Walker Kitchen and treat yourself to a steaming bowl of unique and mouth-watering ramen:
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#Ramen #Japan #Noodles #Gourmet #Tsukemen