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龍天門 (Ryutenmon in Ebisu)

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龍天門
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Michelin one-star ramen? Sort of.
 
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Definitely a Michelin one-star price! That 3400 yen comes to about $40 for this limited summer dish. Lunchtime only. At dinner, Ryutenmon is typical of ultra-gourmet Chinese restaurants; I’ll have to get back to you about the $700 a person chef’s course.
 
If the limited hiyashichuka, cold noodles often eaten in summer, is any indicator, that course is going to be a random spattering of exotic ingredients.
 
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Fried ginko root, unagi, jellyfish, and a few kinds of baby tomatos.
 
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Edamame beans, stewed apricot, sliced ark shell, and choice beef flank. All in a black vinegar sauce. Very sweet and sour.
 
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I won’t say it was worth it, because that is a lot of cash to drop on some noodles. But it was definitely something special. The noodles are handmade, of course, by Chef Chin.
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Tantanmen is available year round. The limited hiyashichuka is not. I’ve seen these summer noodle specials at a few high-end hotel restaurants, and they usually last only the months of July and August. See you next year!
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