Tokyo | Ramenya Shima(2)

Every morning at 8 a.m., reservations for the next day open simultaneously on the T and O platforms, starting from 8:45 a.m. 🍃🌸 Each round accommodates six people. Over three days of testing, I found that spots were available within 30 seconds of the reservation opening. 🍜The O platform is nearly impossible to get a reservation on, while the T platform has relatively more availability. 🎫 The 8 a.m. Japanese subway is just as bustling as the Line 1 in Shanghai at the same time. I sprinted to the shop's entrance at 8:46, only to find the other five diners already seated. 🍃🌸 I ordered the special white soy sauce ramen through the self-service machine. After finishing, I realized everyone also got a bowl of chashu rice—I'll definitely get that next time! 🍜 🍜The broth is clean and refined, primarily based on chicken, with shrimp, shellfish, fish, and mushrooms contributing to the clear soup. Using white soy sauce as the base, it's rich yet has an amber clarity, with a thicker consistency than typical ramen broth. 🍃🌸A thin layer of oil, like that from old chicken soup, floats on top, mingling with other fatty aromas. After skimming off the oil, the first sip of the clear soup reveals a rich chicken flavor, complemented by the sweetness of seafood. 🍜 The seasoning is spot-on. Online reviews generally say the signature soy sauce ramen is a bit salty, but this white soy sauce version is relatively mild. 🍃🌸On a winter morning, this bowl of ramen soup feels like an incredibly luxurious start to the day. 🌟 #Tokyo #RamenExperience 🍜