Homemade Ramen 青麦 (Aomugi in Ota, Tokyo)

0 Reviews

Homemade Ramen 青麦

Aomugi is the second shop from wildly popular Muginae. The ramen concept is very different, but the attention to detail remains. As always, I should note that Muginae is one of the greatest ramen shops in Japan, often in the top five ranking-wise. How will this second brand fare?

The two kinds of ramen are Ramen Seidaku (らあめん清濁) and Ramen Seicho (らあめん清澄). Seidaku, the word, means something like yin and yang or good and evil. A thicker broth. Seicho means calm and serene. A clear broth.

The seidaku is made with bones, fish and vegetables boiled for a long time. It has no added chemical seasonings like MSG, getting all of the umami from the raw ingredients. It also has a lower salt level than normal ramen. This is the kind of lunch you could eat every day.

The seicho is a shoyu ramen with added Japanese tea. It’s a distant cousin of ochazuke, a dish of hot tea poured over rice with salty toppings like dried seaweed and salmon.

There’s also craft beer on tap. Murakami Seven IPA is part of the Tap Marche system that lets restaurants in Japan add mediocre craft beer to their menu. I have opinions. Regardless, I was on my motorcycle so no beer with my bowl.

Seidaku. Heaven and hell. Creamy with big hits of meaty flavors. This is a style on the other end of the spectrum from Muginae, but still something worth trying if you have some time along the south side of Tokyo.

The concept of this store is also a place to foster young talent. Work here, work hard, and you’ll gain some experience for your future in the ramen world.

The wait wasn’t nearly as hectic as Muginae, where you can expect to wait the bulk of your morning. That said, expect to line up. And, as always, the system may change by the time you come. These popular shops have been moving to reservation systems, either online or old school where you must write your name in person on a list outside the shop.

Sorry for parking my motorcycle where the line is supposed to be!

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