Located right in front of Mochimune Fishing Port, Minato Yokocho has a shop where you can enjoy specially crafted tsukemen (dipping noodles).
The noodles are specially ordered from "Murakami Asahi Seimen," a renowned noodle specialist whose products are handled by many popular ramen shops in Tokyo. The ingredients are carefully selected, and the noodles use finely milled whole grain flour from several types of mochi wheat (sticky wheat) grown in Hokkaido. By grinding the wheat with a millstone, the flour becomes finer, which enhances the natural flavor of the wheat. According to owner Sakai, since the noodles have a strong, authentic taste, you should first try them without dipping. The noodles are much thicker than typical tsukemen, giving them a longer boiling time and a delightfully chewy texture.
For making the broth, advice was sought from a traditional Japanese chef, adding an essence of Japanese cuisine to the dashi (broth extraction). While bonito, sardines, and mackerel are commonly used for ramen broth, at "Ei," they use the rarer muroaji (horse mackerel) for their dashi. They offer two types of soup: a rich tonkotsu (pork bone) base and a seafood-based broth that's crafted to be less bitter and smoother in taste.
Additionally, the owner's top recommendation is the "TKM" (Tamago Kake Men, or egg over noodles), a dish that is suddenly gaining popularity and attention in the Kanto region!
The toppings are simple: raw egg, bonito flakes, and green onions. It's served with either oyster-flavored or flying fish-flavored soy sauce, allowing you to enjoy a smooth, easy-to-eat dish.
The restaurant has only seven counter seats, but it's perfect for a quick stop, even when you're short on time. The friendly and chatty owner will warmly welcome you! Be sure to savor the deliciously thick noodles!
