ソラノイロ ARTISAN NOODLES

Soranoiro, which probably means the color of the sky, is a recent winner of a whole stack of awards. November is ramen magazine month in Japan, for some reason. Ramen no Hon, Sugoi Ramen, Kami Ramen, and Ramen Walker, to name a few. It seems like the names behind all of these magazines get together and crown a few winners the following month.

Soranoiro took home accolades in a few categories. Their shoyu based chukasoba was lauded as excellent. As usual, I tried the more interesting menu item, a vegetable based bowl. You can read all about the differences here:

To sum it up, the chukasoba is standard, using very high quality ingredients. The veggie, on the other hand, gets all crazy. The noodles use paprika to give a bright orange hue. And the soup is pureed with a few things, though the carrot was the dominant taste. Subtle undertones of scallop and salt are there, but really the carrot is what you will taste.

Expect a wait. And with over 50% of the menu being lighter, healthy choices, expect an even ratio of men to women.

Someone let me know how the standard shoyu is!

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ソラノイロ ARTISAN NOODLES (Soranoiro in Kojimachi)

天鳳 (Tenho in Nakanosakaue)

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ソラノイロ ARTISAN NOODLES (Soranoiro in Kojimachi)

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天鳳 (Tenho in Nakanosakaue)

Ones Ones in Okubo

Xmas Limited Ramen at Shichisai and Menya Sho