Ramen Machikado - Review - Ebisu - Tokyo - The Infatuation

"Ramen is often known to be fatty and rich, but Machikado shows that there is boldness in subtleties. Their ramen celebrates red sea bream, a beloved fish in Japanese cuisine due to its taste and cultural significance. The broth is light but opaque from the slow simmering of fish bones, and there are slices of just-seared red sea bream with smoky, crisp skin and meat that’s almost sashimi-like. To up the salty, briny factor, add a couple of green olives that sit as a condiment on every table, part of the whole Italian-Japanese fusion thing going on here. On top of each milky bowl of ramen is a gentle mix of vegetables, like open pea pods, lemon, and sprigs of microgreens that look like the first small sprouts of spring. We can’t wait to go back to try the dan dan, tsukemen, mazesoba, and lobster (when we’re feeling extra lux)." - Kiera Wright-Ruiz