Updated: December 23, 2019
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Ginza Ramen Shop Makes Ramen Without a Seemingly Critical Ingredient!


'Chuka Soba Ginza Hachigo' was opened in 2018 and earned a place in the Michelin Guide in just one year! The chef has French training, and has crafted a delectable bowl of ramen that doesn't include a certain ingredient that is indispensable in basically all other ramens!

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Ramen Made by a French-Trained Chef

'Chuka Soba' ¥850
The 2020 Tokyo Michelin guide was released in November and a total of 22 ramen restaurants were selected to appear in it. Among those, one of the most surprising was 'Chuka Soba Ginza Hachigo,' which had been open for less than a full year!

However, the chef of Hachigo, Osamu Matsumura is far from a newcomer to the restaurant scene. He has a background in French cooking and spent many years as the head chef at a hotel that is now called the 'ANA Crown Plaza Hotel.' After retiring, he opened his own small french restaurant but was unable to source the kind of ingredients that he had been able to use when working in a large-scale kitchen.

An idea came to him one day that ramen is a kind of full-course meal in a single bowl. He decided to use his experience and French cooking background to create a new and unbeatable bowl of ramen.
'Chintan Soba' ¥730 at one of Matsumura's other ramen shops 'Kanda Katsumoto'
In 2015, Matsumura opened a ramen shop in Tokyo's Suidobashi called 'Chuka Soba Katsumoto' that served a classic Tokyo-style bowl of ramen made with Matsumura's special cooking methods. The next year, he opened a second shop in Kanda.
Finally, in December of 2018, he opened a third shop in Ginza called 'Chuka Soba Ginza Hachigo.'
Despite not spending a single yen on advertisements, his newest shop in Ginza had a huge line outside on opening day! The shop has only grown in popularity and now has the longest line of any ramen shop in Ginza on any day.
The thing that makes 'Ginza Hachigo' special is the way that it is made.
The soup contains no 'tare' (flavoring that is usually mixed with the broth in the bottom of the bowl), which is almost unheard of in the ramen world!
Despite the lack of tare, the soup has an amazingly delicious flavor that can be attributed to the chef's French training.

The soup base is made from duck and Nagoya Cochin, a premium type of chicken from Aichi prefecture. The base is rested overnight before being re-boiled with the inclusion of Italian prosciutto. This adds the needed saltiness to the soup that would normally come from the tare.

This ramen is a delicacy that everyone needs to try! It's truly a unique bowl of noodles that will impress even the strictest of ramen critics. Give it a try next time you're in Ginza.
I live in west Tokyo and spend most of my time thinking about food or going bouldering.

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