生粋花のれん (Hananoren in Bunkyo, Tokyo)

0 Reviews

生粋花のれん

Hananoren on Tokyo’s north side is a ramen shop using only choice ingredients. Everything that can be sourced fresh is fresh. Is this a farm to table bowl of ramen?

The signboard out front tells you what today’s vegetables are and where they are from. I’ve never seen this before, at a ramen shop at least. Turns out they serve a bowl of steamed veggies as a side menu option.

Umami Tori Dashi (旨味鶏だし) in shoyu or shio variants. They also had a limited tantanmen when I was there, which I didn’t try.

A nice fun bowl. You can tell they put a lot of thought into each aspect of their ramen. Noodles are from Yamaguchiya Seimenjo (山口や製麺所), a Tokyo-based noodle maker. Actually, the shop was launched by the 3rd generation of that noodle maker and her husband. Nice family business!

The soup is made with Shamo Rock chicken from Aomori and Hinai chicken from Akita. The soy sauce flavoring is a combination of shoyu from Kagawa, Gunma, and Ibaraki. Chashu is Yamato pork from Chiba, cooked at low temperature with Okinawan sea salt and herbs. So yeah, this bowl is well thought out.

If you want to read the details about everything in the ramen, each seat has an entire book about it.

Noodles are made with a blend of three Hokkaido flours and natural kansui from Mongolia.

Chashu is made from special pigs from Chiba and roasted with herbs.

Takenoko bamboo shoots are sourced from Fukuoka Prefecture in the south of Japan.

The steamed vegetables were a bit “meh” to me, but I can respect the farm-fresh attitude.

Hananoren came to my attention when it was included in the 2021 Michelin Guide. I made a video about it! Please like, subscribe, and hit that bell icon.

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