Updated: April 17, 2018
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Exclusive Michelin Ramen Experience in Tokyo: Try Shinohara's Spectacular Red Sea Bream Ramen!

Opened in October 2015, Shinohara have renewed their ramen flavor in November 2016. With its history of being featured on Michelin Bib Gourmand Tokyo 2017, this place is well known for its elaborated ramen.

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Shinohara, the Recognized and Popular Ramen in Ikebukuro, Tokyo

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Just a few minute walk from Kanamecho station, the western part of Tokyo, this place offers distinctive ramen. How distinctive? Well you should try it and you'll see.

Shinohara comes from a very famous ramen place called Honda, and Shinohara’s owner is the first apprentice of Mendokoro Honda. No wonder it's good, right?
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They expertly make their ramen by considering how they can extract and express umami throughout their soup’s temperature difference, the way they put flavored oil in, and the arrangement of the toppings. Their uncompromising flavor comes from these commitment and allows customers to enjoy its layers of flavor, in other words, flavor’s sense of depth.

Starting a new ramen adventure...

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As you enter the door, you will see a vending machine that sells tickets on the left. You can select what you want to order from here. They serve three different bowls: Shoyu (Soy sauce), broth (Dashi) and red sea bream. A bowl of red sea bream ramen - 鯛白湯 (Taipaitan) is what we came for.
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On a quick note, ramen is consisted of five elements including oil, broth (dashi), oil, tare (sauce), the noodles, and the toppings.
Shinohara’s elaborated five elements are what makes these bowls of ramen so special.

It's Time to try Taipaitan (Red sea bream ramen)!

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About ten minute or so, a bowl was served with savory and appetizing smell.
Their red sea bream oil and the blend of chicken broth and a red sea bream head gives the savory taste. For tare they use a mix of soy sauce and red sea bream oil, which amplifies the sea bream's umami.
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As you drink this rich-yet-well balanced soup, the umami of red sea bream spreads in your mouth, and their cha-siu make it even flavorful!
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Their toppings are arranged very neatly. From left to right you can see boiled spinach with soy sauce seasoning, very thick bamboo shoots, early red onion, seaweed, and two different cha siu (cuisson sous-vide chicken breast cha-siu and broiled pork belly).
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Their noodles is also the point! Aside from tare, oil and soup, the noodles are equally essential as these three elements in ramen. Shinohara uses medium thin noodles, which gives a chewy texture and you can slurp easily!

Don't miss out!

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Head your way out to Michelin Bib Gourmand ramen restaurant, Shinohara, now!
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