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らぁめん鴇 (Ramen Toki in Fujisawam Kanagawa)

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らぁめん鴇

Ramen Toki is a bit of a trek for Tokyoites but might be a shop to keep on your radar as Fujisawa is on the way to the beach town of Enoshima. I’d say a good plan would be to spend a day at the beach and aquarium, watch the sunset over Mount Fuji and Sagami Bay, then head for ramen on your way back into town. I’d say that, but this is another lunch-only spot.

Toki isn’t top-ranked, but it’s sitting pretty in TRY Magazine’s best shoyu ramen list as well as East Japan’s Top 100 according to Tabelog. Simple shoyu made with specialty chicken, Iberico pork, and dried fish for a bit of umami. Each piece of chashu is made with a different technique. Pork thighs are marinated in koji (a kind of fermented product used in sake production), pork belly is ice-aged for two weeks, and the chicken is sous vide with spices. The master trained at Ishin in Meguro.

The menu seems to change occasionally with shoyu, duck, and tsukemen appearing the day I went. Duck was sold out, so the shoyu it was.

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