"Hachigo’s chef, Matsumura Yasushi, worked in fine dining at a fancy hotel for most of his life. At 55, when peers might start thinking about retirement, he opened up a small ramen shop in Ginza. The ramen gets its salty kick from Parma ham in the soup stock, with duck and shellfish adding some complementary flavors. While most ramen shops prefer you leave the minute you finish your food, Hachigo shows some extra hospitality, encouraging guests to relax a bit at the end of their meal with some iced tea (combined with the slow pace of the restaurant, this can also cause some long lines)." - Brian MacDuckston
Brian MacDuckston
