Tonkotsu ramen should come with a powerful viscous broth simmered for hours from a mixture of onion, garlic, spring onions, ginger, pork back fat, trotters and whatever special ingredients the chef decides to drop in for good measure. The liquid is milky, dense and has enough porky richness to glue your lips together. It’s no different at Yatai Ramen Takaryu which we stumbled upon in hope to absorb the copious amounts of alcohol we consumed earlier in the evening. The eating quarters are minimal; an L-shaped wooden bar around the kitchen with matching chairs, dark wood trim surrounds, with large tupperware and a variety of other kitchen storage packed up neatly on an adjacent wall. It’s compact as is most ramen joints in Tokyo you see and this one comes with one of those vending machine ticketing systems.
Tonkotsu ramen with char su pork slices, wood ear mushrooms and spring onions.
Condiments of pickled ginger and fermented vegetables.
When did I go? April 2014
The damage: Expect to pay ¥600-¥750 (£4.50-£5.50) per head
The good: Al dente noodles dredged in velvety rich viscous tonkotsu broth, what’s there not to like? There are other varieties available too like shoyu (soy sauce) and miso (fermented bean paste) which are less heavy. Either way I’m sure it will satisfy the alcoholically impaired.
The bad: It’s tiny in here and it’s a place to eat when going elbow to elbow is no issue.
Would I go again? No I’d like to try more elsewhere
Address: -17-17 Takadanobaba | Takadanobaba Prince Mansion 1F, Shinjuku 169-0075, Tokyo Prefecture
Phone: +81 3-3366-9488