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味噌らーめん 柿田川ひばり (Kakitagawa Hibari in Ebisu, Tokyo)

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味噌らーめん 柿田川ひばり 恵比寿本店

Kakitagawa Hibari was a shop conceived in Tokyo, raised in Shizuoka, and popularized back in Tokyo.

The shop master opened his shop in Kakitagawa, an area in Shizuoka Prefecture about an hour or two outside of Tokyo after training at the famous Do Miso. Some years later he moved the operation to Ebisu in Tokyo.

The menu is easy to understand if you check the signboard’s photos. There is also boiled gyoza on the side.

The standard miso uses a five-miso blend along with seabura pork back fat. This Tokyo-style miso ramen is a bit heavier than the Sapporo version most people know and love. I ordered the aemen (味噌和え麺), a soupless version with a lot of character. Just look at this bowl! Pork chashu bits, red onion, lime, corn, and a big spoonful of pork back fat at 12 o’clock. Instagram, anyone?

Indeed an interesting-looking bowl. I chose this because the visual was appealing. Colorful and eclectic, I was expecting to be blown away, but it was fairly lackluster. That’s what I get for going to a miso ramen shop and not ordering the miso ramen. After consulting the Internet, it looks like the tsukemen or the spicy miso is the way to go.

The purple and green shiso flowers are a nice touch, but I really, really hate when corn makes it into the ramen without any consultation. If it was freshly shucked corn grown in Japan, that’s one thing. Canned corn imported from Canada is not really something I want in my mouth.

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