自家製麺ほんま (Honma in Bunkyo, Tokyo)

0 Reviews

自家製麺ほんま

Sometimes you visit a ramen shop just because of the visual. You don’t expect it to be great. You do it for the gram. Fortunately, Honma ended up being a solid bowl of tasty noodles! Lucky day!

I try and go into ramen shops with a blind palate. I don’t read up on the details and I don’t seek out others’ opinions. I’ll do some research later when I write up my post on www.ramenadventures.com. In many cases, everything I need is already done by the shop beforehand and displayed on the counter. These kodawari points list ingredients and techniques. As you can see, Honma doesn’t leave anything to the imagination.

Read it all for yourself, but here are some highlights. Daisen chicken from Tottori Prefecture for the soup. Hokkaido konbu. Homemade noodles. Thinly sliced choice cuts of chashu. The menu had a few choices and though the tantanmen is usually what ropes me in, the shio toripaitan was the one to order.

Creamy and smooth. The thinly sliced chashu was bonkers good. Noodles that bring the whole bowl together.

Underneath the chashu are some chicken meatballs. Tsukune (つくね) are always welcome.

The master recognized me and quickly ran in the back. He had a copy of my old book in there. I was shocked. I thought this thing was out of print. Looks like you can still get it on Amazon Japan. Kind of a nice random thing, especially after eating his excellent ramen.

I’ve got to come back and try the soupless tantanmen. The noodles were excellent, and I think it might be another winning tantanmen in Tokyo.

I made a YouTube video for this one. Please check it out (and subscribe to my channel if you like what I do!)

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