12,000 Yen Ramen at Noodle Stand Tokyo

As ramen becomes more and more mainstream, and as the world of foodie culture becomes ingrained in everything edible, it was only a matter of time before ramen would become “gourmet.” Gourmet meaning luxury ingredients that have never been used in a dish. Noodle Stand Tokyo offers one of a handful of new-wave $100 bowls of ramen. A5 wagyu beef, wagyu soup, custom noodles, foie gras, and of course truffle oil. Even the egg is from famous Okukuji, known for one of the best yolks in Japan. Ramen has historically been an inexpensive comfort food, so is this allowed?

First things first, I need to explain how this came about. This isn’t an ordinary menu item at Noodle Stand. Due to the need to source special ingredients, it needs to be pre-ordered over at the By Food website:

Most Expensive Ramen in Tokyo

Pay 12,000 yen ($109 USD), choose your date, and get ready for a feast.

This ramen was created for a popular YouTube channel. Luxury sells, proven by the 2+ million views the video has already had.

You better believe it comes with a free drink!

A nice glass from Hakkaisan (八海山).

Sudachi from Tokushima Prefecture adds some nice accents.

So how do you arrive at a $100 bowl of ramen. Even if every ingredient were the best-of-the-best, I don’t see a normal bowl topping $30. The answer is quantity.

While a normal bowl of ramen has round 30 grams of meat topping, this one has 300g of premium wagyu beef. On one side is 200g of sirloin steak. On the other is 100g of marbled sukiyaki.

To put some prices into perspective, a 180g wagyu steak at a top hotel grill restaurant is well over $200. The stuff ain’t cheap.

As expected, each bite is a blissful beef experience. The soup is also beef-based for more of that unique umami. Creamy and fatty, with a lingering aftertaste. Bliss.

On the side, some foei gras paste and a kind of spicy miso condiment (島原納豆みそとかんずい). More premium stuff.

Yes, the whole thing is covered in gold. Did you expect anything else?

The Okukuji (奥久慈) egg is considered one of the best in Japan. It’s from a small farm that feeds the chickens a natural diet meant to promote a kind of “super yolk.”

So, the elephant in the room. The question people ask me. Is it worth it?

As far as being a good bowl, that is undeniable. Nishiyama-san, the chef at Noodle Stand, has created something incredible. The subtle flavors that I personally find to be important in ramen are all there. I enjoyed it without a doubt. But, yes, I realize this one is like a boy band, manufactured for rabid fans who spend much of their time on social media. You’ll get some likes, your friends will be jealous, and you’ll have eaten a smashing bowl of ramen. It’ll just cost you.

Here is the YouTube video in question, made by The Best Ever Food Review Show:

FYI, I went to the previous shop that Nishiyama-san worked at a few years ago. Here’s a video:

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12,000 Yen Ramen at Noodle Stand Tokyo

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12,000 Yen Ramen at Noodle Stand Tokyo

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Daikaya in Washington, D.C.

つけ麺 繁田 (Shigeta in Kobe, Hyogo)

つけ麺繁田 (Shigeta in Kobe, Hyogo)