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  • Food Tours
  • Ramen School
    • Tokyo School!
    • Osaka School!
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    • News and Events
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    • Best of the Best
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    • Ramen T-Shirts – Ramen Books
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Limited Bonito Ramen at the Fermentation Future Forum

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F3

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Well, this was random.

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That’s Namae-san, the chef over at L’Effervescence. If you’ve never heard of this restaurant, I’ll give you a teaser. Number 12 in Asia. Two Michelin stars. Tabelog Gold status. In other words, fine dining.

I’ve been to L’Effervescence for lunch before, and it was a delight. But even their cheapest option is quite pricey, and out of the price range of anyone looking for a casual slurp.

So when Namae-san did a quick pop-up at a fermentation festival in Tokyo, I was first in line.

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Katsuo, blocks of skipjack tuna smocked dry into flavorful umami rocks. Shave them down; a little goes a long way. Different levels were used for different purposes, and some of the best were shaved fresh onto the top of the ramen.

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The soup is hit with homemade sour cream, another level of fermentation umami.

All in all, an interesting one-off bowl. I’d probably never go for this again, but I was happy to try ramen from such an accomplished chef.

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Official festival site here.
L’Effervescence site here.

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This was at the farmer’s market at UNU in Omotesando, which is open weekends from 10am-4pm.

 

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