Miso Ramen Kakitagawa Hibari - Ebisu Branch — Restaurant in Tokyo

This hidden gem is tucked away off the main street in the foyer of a building. It falls under the tree of the DoMiSo ramen family, and I had the pleasure of visiting DoMiSo in Ginza before coming here.

The restaurant itself is small, maybe 12 seats, and was staffed by one chef. They offered a few varities of ramen and tsukemen, but I usually try the house special when I go somewhere new. I was not disappointed.

The star of this dish was the "rare" chashu. It was sliced with a cold cut slicer that sat behind the counter. Before serving, the chef briefly flame-broiled the genetly folded pieces sitting atop the moyashi, yielding a texture similar to roast beef. The quick flame and broth produced a unique flavor combo that was deeply satisfying. I only wish the flame had come from wood instead of gas.

The toppings were moyashi, corn, what I think was nira, nori, a perfectly cooked soft boiled egg, and a small peppering or black sesame seeds. I usually don't like moyashi, but the amount added to the bowl wasn't enough to detract from the dish.

The miso seemed darker than other miso ramen bowls I've had. Perhaps that's what makes this Tokyo style. I also lesrned that they use peanut oil in the broth. The combination of the dark miso and oils had a deep, almost spicy flavor that left a slight bitter and sour aftertaste. It was very distinct from Sapporo style miso.

Overall, this was an excellent heavy bowl which I will happily eat again if I'm...

This is a quite famous miso ramen place that managed to become trendy in a very short time. The dishes include the miso ramen (special, spicy, regular) and a kelp broth dipping noodles (tsukemen). The counter has only 5 seats (plus 2 tables for 2) and therefore you should expect waiting time almost at any time of the day. Atmosphere is very nice with light music, comfortable chairs and great lighting so it's nice to see a ramen place thinking about these things. After the wait you'll be called to buy your ticket from the machine and then wait some more until its your turn to be seated.

The miso soup has this explanation written on the counter:

"Characterized by the balance between the saltiness of miso and the sweetness of backfat, miso sauce is a blend of five types of carefully selected raw miso.Because we wanted to make the most of the flavor of raw miso It is made using a technique that does not burn the miso. The soup is mainly pork and chicken, seafood and flavored vegetables so its flavor is rich."

The explanation pretty much nails it. The flavour is pretty strong in this one and you can see that there was extra care given to the preparation of this...

First time in Japan. This is my first bowl of ramen here. Found this place from paolo from Tokyo (amazing channel). Didn’t want to go to very tourist packed places and this place is defiantly local eats place. I got the spicy miso ramen level 2. Their max level is 3, I wish I would’ve gotten that one. But level 2 spice was enjoyable also. The space was warm, steam everywhere and ramen served super hot to the touch so be prepared! I guess that’s the normal but I still very much enjoyed the ramen. I believe they get fresh noodles shipped to them. The noodles were cooked nicely, had a bit of chew but not too chewy which I enjoy. The broth was packed with umami and I love the sprouts they add for more texture and refreshing flavor. Also a side of grated garlic! How awesome though I didn’t think it needed it, I added it anyways just to fry!...