成城青果 (Seijoseika in Rokkakoen, Tokyo)

0 Reviews

成城青果

Newcomer Seijoseika got top marks out the door when they opened up during the height of the global pandemic in the early summer of 2020. Going out was still taboo in Tokyo, but a quick ramen meal was an acceptable alternative to a night of drinking and yakitori. Enter Seijoseika, already in the Michelin Guide and pushing four points over at Tabelog. For the unknowing, anything above 4.0 on Tabelog is considered best-of-the-best. At the time of writing, there are around 400 shops in Japan with a rating above 4.0, with only one ramen shop up that high.

Rokkakoen is a station any old-school ramen nerd knows. Chances are you’ve passed the stop on the express train headed out west towards Chofu, Fuchu, or Tokyo’s famous hike on Mt. Takao. Us ramen hunters, though, we hopped on the local train to hit up Ivan Ramen. This was a lifetime ago, and Ivan has long since returned to his hometown of NYC. Will this newcomer to the ramen scene mean a reason to return?

Top class shio ramen. You bet this is a reason to come to Rokkakoen. A touch of niboshi aroma oil accents a simple soup. The soup has no bones, just dried fish, kombu seaweed, and vegetables. As always, don’t assume that a bowl described as pescatarian is pescatarian. Chefs often use some animal oil to cook or season.

By the way, they offer a set with ramen and a nikudon rice bowl. Sliced pork and fried onion served over rice. I didn’t try it, but the internet deems it a necessity at Seijoseika. Expect lines, as this shop is red-hot, but maybe not too long because of the minor station.

Still reading? Did you know that I released a ramen cookbook? It’s available wherever fine cookbooks are sold, aka Amazon. Can’t wait to see what recipes you come up with!

Click here!

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