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    • The Best Ramen!
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中華ソバ ビリケン (Biliken in Asakusa, Tokyo)

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中華ソバ ビリケン

Biliken opened in 2019 as the 2nd shop to the wildly successful Ramen Kai. While Kai does a seafood thing, Biliken does a modern version of classic chukasoba. Duck and chicken bones are simmered for five hours to draw out that sweet, sweet umami.

I’m loving the font choice on the ticket machine. The top row (blue) is their hand-massaged noodle version of the chukasoba with a dark soy sauce. Pink is chukasoba with a mushroom and white truffle paste. Yellow is shio and aquamarine is a duck oil aburasoba. As always (90% of the time at least) going with the upper left is a winning choice. Homemade noodles and duck chashu are the highlights. I’m also curious about the upper right, the aburasoba made with duck and chicken fat.

Official X here.

 

 

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