Sōsakumen Kōbō Nakiryū
Ramen restaurant · Toshima ·
Michelin-starred ramen eatery with unique broths and noodles
Information
Japan, 〒170-0005 Tokyo, Toshima City, Minamiotsuka, 2 Chome−34−4 ＳＫＹ南大塚 １F Get directions
¥1,000–2,000
Michelin-starred ramen eatery with unique broths and noodles
Japan, 〒170-0005 Tokyo, Toshima City, Minamiotsuka, 2 Chome−34−4 ＳＫＹ南大塚 １F Get directions
¥1,000–2,000
"‘Nakiryu’ means ‘roaring dragon’. The name is rich with meaning: it’s a reference to the dragon of Yakushido Hall in the Nikko Toshogu Shrine, to hopes for business growth, and to the couple who craft bowls of ramen together in perfect sync, both born in the Year of the Dragon. Dandan noodles create a synergy of flavours—layering meat miso, Chinese sesame paste, and chilli oil for a deep, amplified umami. Soy-sauce ramen owes its elegant flavour to its soup, drawn from whole chicken and oysters. À la carte items such as steamed chicken with spicy sauce and shrimp wontons exemplify experience with Chinese cuisine." - Michelin Inspector
"Awarded a Michelin star in 2017, Nakiryu is famous for its tantanmen ramen, featuring special dandan noodles from Sichuan province in China." - Travel + Leisure Editors
"Everything on the menu at Nakiryū comes recommended, but their Japanese take on tantanmen is something special. Their base broth is made from bones and oysters blended with mild spices. It’s not as hot and spicy as its distant cousin, Chinese dan dan mian, but the underlying umami flavors really stand out." - Brian MacDuckston
"Tokyo is home to thousands of noodle shops. So how, exactly, do you set yourself apart in the world of ramen? First: patience. At Nakiryu, a Michelin-starred destination, it takes days to refine and condense the rich and unctuous broth before hand-pulled noodles and house-made sauces added. Top it off with tender roast pork so tender, and it's no wonder why folks stand in two-hour queues just to taste it. If you’re willing to brave the line, try the tongue-tingling Spicy Tantanmen, a gritty orange broth with complex aromas and flavors." - Brad Japhe
"Awarded: Michelin Star. The soups are made primarily with whole chicken and ingredients like beef bones, vegetables, dried fish and even a lavish helping of raw oysters. The ultra-thin tantanmen noodles have a distinctive sesame flavor and are made with little water and no eggs. The rich and fragrant soy sauce ramen features flat noodles of medium thickness with a good texture. Also popular are the roasted pork loin and slow-roasted pork shoulder fillet." - Alethea Tan