Where to Eat Ramen in Tokyo
"Awarded: Bib Gourmand. This ramen-ya is so named for its use of olive oil in its ramen. Here, customers are encouraged to add a splash of olive oil to the broth once they are halfway through the ramen for an extra depth of flavor. Mugi To Olive serves three types of shoyu soup: one made with niboshi, one with hamaguri clams and another with chicken. Ramen is available in any of these varieties, or you can order a 'triple soba' option that comes with a mix of all three." - Alethea Tan
