Location: Shinjuku, Tokyo, Japan.
Remember a while back, people were raving about this super anti-social ramen restaurant setting up its first location in New York City? Even though a bowl of ramen is about twice as expensive in NYC, New Yorkers and tourists alike were willing to wait in line just to have a taste? Insane, right? Yeah, but I'd do the same.
That restaurant is Ichiran Ramen.
So, what makes it so different? There are a million ramen shops all over Japan. Ichiran can't be any different, right? ❌ Wrong! It's unique because of its individual counter seats (perfect for isolation) and the super delicious tonkotsu pork broth. Let's talk about its seating situation first. Unlike traditional restaurant, Ichiran does not have table seating, only counter seating with partitions in-between. It's a long counter from the front to the end of the restaurant. On the left partition, a "How To" guide for first time diner, a drinking water dispenser, a call/service button in the middle, a simple menu on the right in case diner wants to add additional items (a.k.a. noodle refill). There is also a tiny shelf on top with clean drinking cups and Ichiran motto for diner to read while waiting.
Why partitions? According to Ichiran: [It] offers its customers a way to be a little more intimate with their ramen. Allowing minimal distraction, [its] private partition booths allow [customers] to focus on the flavors and textures of your bowl.
True, a bowl like Ichiran's should be savored slowly.
And alone.
Why? It's the broth. Not just any broth but a creamy luscious tonkotsu broth. Tonkotsu came from Fukuoka, Kyushu (South region of Japan). Tokotsu means pork bones that have been cleaned, boiled, simmered, and impurity skimmed in water for a long period of time to create this cloudy liquid gold as the base of ramen soup. Each ramen establishment has its own recipe, whether with chicken bones and/or vegetables, they more or less taste the same. Ichiran uses 100% pork bones and a secretive method to omit unpleasant pork odor to create its signature taste.
Another star of the show is the spicy red sauce (Hiden No Tare) in the centre of each bowl. It is said that it takes 30 different ingredients to make. The recipe is, of course, top secret.
Alright, I have not yet been to the US locations, only Japan. If you are planning to visit Japan soon and/or want to know how to order at a ramen restaurant. Keep reading.
Ticket Vending Machine is very commend at restaurants in Japan. You'll find it either outside or inside of the restaurant by the entrance. It has the men, pictures of each dish (most of the time), and price. Ordering is very simple:
1. Insert enough cash (coins work too) for your order. Some machines have flashing buttons once you have enough money to order. If the dish you want is not flashing, add more cash.
2. Press either the flashing button or picture to order what you want to eat.
3. Once you order, meal ticket(s) will dispense. Press the change return button to get change back. If there's any.
4. Take meal ticket(s) with you (no ticket no food!!) to find a seat. Either hand a server the ticket(s) or leave it on the counter for chef.
That's it. Almost contactless. Wait, wait, wait. There is one more step for Ichiran. (of course...)
But it's the second best part! You get to customizing your ramen! By circling what basic toppings and spiciness you prefer (English slip available at stores too). Once you have that done and sit down. Leave it and meal ticket(s) on the counter, a server will come to greet you from the other side (though you won't be able to see their face) to collect them.
That's it. Then just wait for the food to come. When you are done eating, leave the bowl on the counter and leave. No one is going to send you off.
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