あさひ町内会

Tokyo has its share of miso ramen shops, with new shops opening every year. Most make their way to the metropolis via Hokkaido and the legendary shops of lore in the great north. That’s a short way of saying that they use white miso and have freshly grated ginger as a topping. While the details are rather generic, a solid bowl of miso ramen is a thing of beauty.

Yellow, wavy noodles are flown in from Hokkaido. Three kinds of white miso are wok-fried with vegetables to concentrate the pork-bone soup. And, like all of these Hokkaido-style bowls, there is a thick layer of lard on the top. Miso ramen in the winter is a treat.

Asahicho Nankai was opened in February 2020 by Yamamoto-san who spent 10 years at the Hokkaido miso institution Sumire. In his first year at this Tokyo shop, he was given the number two rookie of the year award by TRY magazine just behind the excellent Santora (三ん寅).

Located in Itabashi, a peaceful neighborhood on Tokyo’s north side.

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Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

あさひ町内会 (Asahicho Naikai in Itabashi, Tokyo)

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煮干そば流。(Breakfast Ramen at Ru in Jujo, Tokyo)

萬珍軒 (Manchiken in Nagoya)

あさひ町内会 (Asahicho Naikai in Itabashi, Tokyo)

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MENクライ (Men Kurai in Hamamatsucho)

煮干そば 流。(Breakfast Ramen at Ru in Jujo, Tokyo)

萬珍軒 (Manchiken in Nagoya)

煮干そば流。(Breakfast Ramen at Ru in Jujo, Tokyo)