Iruca Tokyo (入鹿TOKYO) might be getting the most attention of any ramen shop in Tokyo right now. I visited there the other day. They opened in 2021 and have already earned a Michelin Bib Gourmand. The shop is located near Midtown Tokyo. Their head shop is in Kurume of Tokyo, and it has been open for about 4 years. The chef trained at Nagi (Sugoi ramen), Itto, and others. However, his ramen is quite different from those shops.
There was a group A in front of the shop, and group B was waiting across the road. About 30 people were waiting, but I was able to enter the shop in about an hour.
The shop has about 8 counter seats and a room at the back. It has a refined atmosphere, similar to a fancy Japanese restaurant. It reminded me of Hachigou in Ginza.
As for the menu, the staff handed it to me while I was waiting. It’s available in Japanese, English, Chinese, and Korean. There’s a ticket vending machine inside the shop, and the button positions are similar to those on the menu. There were a lot of foreign tourists there. By the way, the least expensive ramen is 1200 yen, which is on the higher end.
About their ramen:
I ordered the Special porcini shoyu ramen, which they said is the most popular dish in the shop. It was beautiful.
The soup is a blend of four different broths: Nagoya cochin chicken, Kurobuta pork from Kagoshima, mussels, and Ise-ebi shrimp. They mix these soup after the order is placed. I think they use high-quality ingredients. It was delicious, with a nice balance of truffle and porcini flavors. The soup was not too hot, and the noodles were soft. This might be preferable for foreign tourists who prefer a gentler temperature and softer noodles. I personally don’t like very hot soup, so it was perfect for me too.
The toppings included a boiled egg from Hinai jidori chicken, chicken balls, shrimp balls, roast duck, roast chicken, and roast pork. Everything was great, especially the roast duck, which was amazing. It came with a balsamic sauce. The paste on the spoon was mushroom-based, and it had truffles as well.
Since the soup wasn’t too hot, I could really taste the flour in the noodles.
About
Name Iruca TOKYO (入鹿TOKYO)
Open Lunch, Dinner
Reservation Unavailable
Credit card Unavailable
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