中華蕎麦三藤 (Mitsufuji in Okayama, Tokyo)

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中華蕎麦三藤

Mitsufuji made has been in the Michelin Guide for a few years for their aged shoyu ramen. It’s a deep bowl with a very distinct flavor.

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In the past, I didn’t really care about the Michelin Guide. I’d glance at it if there was one sitting on a shelf, but I never really used it as a guide, especially not when it comes to ramen. But that changed in 2020. The truth is that the shops they recommend are all decent at worst, stellar at best. I might as well make it a point to visit them all.

And visit them all I did. Mitsufuji was a surprise hit. The location is a bit out of the way for most people in the southwestern reaches of Tokyo.

The ramen here is made with jukusei shoyu (熟成醤油), aged soy sauce. This particular aged soy sauce is Yamaroku from the island of Shodoshima, somewhere between Okayama and Kagawa Prefecture in the Seto Inland Sea. The big slab of chashu is specialty pork from Iwate Prefecture.

The homemade tsukudani rice bowl with egg (自家製生佃煮の卵かけご飯) was an excellent addon. Tsukudani is a dish made by simmering meats or vegetables (or insects!) in soy sauce and mirin to preserve it. The flavors are strong, so just a little goes a long way. The tsukudani at Mitsufuji was made with small fish, konbu kelp, and sesame seeds.

Thanks for the recommendation tire man!

This was another shop that rose to the top of my hit-list with their inclusion in the Michelin Guide. I didn’t really care about this list until recently, and now I make it a point to stay up to date on the shops that were given stars and Bib Gourmand awards. Speaking honestly, I think the list isn’t great, but most of the shops on the list are great. Does that even make sense?

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