来久軒

Raikyuken cooks their soup for around ten days. Surely that’s a typo. Ten hours, right?

Nope, it’s ten days. A few pots are used, and soup is shuffled around like magic potions until the brew is ready to serve.

The shop is a short walk from Mifuneyama Park. My timing was impeccable. Not only could I see the fall colors lit up at night, but the crew behind Team Labs Borderless had set up a mini-exhibition.

The icing on the cake was that I snagged a last-minute room at the hotel. Rooms here normally go for a few hundred a night, and I was out here camping for free, but a quick check online and I was staying here, among the art, for well within my budget.

The exhibition was set to close around November 2019. Too bad. Checking their site, however, and I see that they will have a renewed, different light show, by the same people, in 2020. The new one looks even crazier!

It’s always nice to have a little sightseeing to go with your ramen.

Yes, the soup here takes 10 days to make. They use three massive iron pots in the back. Soup travels from one to the other in a kind of conveyor belt of flavors. Though I wasn’t able to check in detail, they say that the color changes in each one, with the final product being this milky white pork soup.

The shio tare is a secret blend of 10 ingredients. In the end, the final product looks quite simple. Creamy soup with a couple pieces of chashu and a few slices of negi onion.