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    • Tokyo School!
    • Osaka School!
  • More
    • The Best Ramen!
    • What’s New?
    • Print and Media
    • Merch!

とものもと (Tomonomoto in Funabashi, Chiba)

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とものもと

The thing I love about ramen hunting is that, even after crushing ramen at around 1500 shops in Japan, you stumble into an absolute gem. The shio ramen at Tomonomoto was a bowl to remember. Worthy of a journey. Five out of five.

Shoyu, shio, and tsukemen on the ticket machine. Though the shoyu with a blend of five different soy sauces was appealing, I went with the shio this time.

Another thing I love about ramen hunting is seeing that a ramen friend has already been. In this case, the people from Neighborhood Ramen in Philadelphia had been. Nice!

800 yen is all you’ll pay.

Noodles are made in-house with a blend of five premium flours. Haruyutaka (ハルユタカ) from Hokkaido is known for high protein content. Mochihime (もち姫) from Iwate is a 100% amylopectin flour with no amylose. These are the two kinds of starches found in wheat and the ratio greatly determines the chewiness of the noodle. Haruyokoi (春よ恋) from Hokkaido is known for its wheaty aroma. Now you know something random about three specialty Japanese flours! And you’d be right in assuming the noodles at Tomonomoto are great.

Deep and comforting. The soup is made with Nagoya Cochin chicken and a subtle dashi. Extra toppings were available but I think this simple bowl was dead on. One slice of roasted pork chashu and one slice of chicken chashu. Both tender.

The egg was the icing on the ramen cake. Five out of five. Put it on your list. I was surprised, though, that there was no option for oomori extra noodles. I’d imagine noodle nerds would go crazy here.

Located seconds from Higashi-Kaijin Station (東海神駅) on the Tozai Line, a subway line that links Tokyo and Chiba. Easy access!

 

Still reading? Did you know that I released a ramen cookbook? It’s available wherever fine cookbooks are sold, aka Amazon. Can’t wait to see what recipes you come up with!

Click here!

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