らーめん鴨to葱

Is duck a trend these days? Duck and Onion opened in July, 2016, and takes duck to another level. Or maybe they take it down a level. The soup is made with nothing but duck and green onion.

An explanation basically says that duck meat is lower in cholesterol, higher in vitamins, and contains all the umami producing acids that a good bowl of ramen should have.

Duck, green onion, water. That’s it for the broth.

As for the tare seasoning, things are a bit more complex. A blend of soy sauce from Chiba, Wakayama, and other spots give the ramen hear its signature impact. The duck is sourced from famous duck regions of Japan; Kyoto, Aomori, and Saitama.

Beautiful. They are using special bowls that are meant to let the aroma spread.

You’ll be asked about the toppings. Green onion is prepared four or five ways, and you get to choose two. I went with tempura and fried. These choices are constantly changing. You can always ask for オススメ. Osusume means recommendation.

Fresh ingredients only in this chemical free bowl.

The upper right is the way to go, as it comes with extra slices of the excellent duck breast chashu.

東京都台東区上野6丁目3-6
Tokyo, Taito-ku, Ueno 6-3-6
5 minute walk from Ueno Station

Open 11:00-15:00, 17:00-21:30
Weekends 11:00-20:00

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鴨to葱 (Duck and Onion in Ueno)

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カラシビバーガー (Kikanbo Collab with Shake Shack)

花いちもんめ (Hanaichimonme in Hiroshima)

煮干し Noodles Nibo Nibo Cino in Shinagawa, Tokyo