Ramen MAIKAGURA — Restaurant in Tokyo

🍜 鶏白湯 Crema / tori paitan crema 🗓️ 12/2024

It’s hard to believe it’s been almost 2 years since I first tried Maikagura! I’m not usually a big fan of tori paitan, but the truffle-infused bowl I had here has always been my benchmark for others. I was a little nervous going back after such a long time, especially since I’ve had my fair share of tasty bowls since then. I wondered if I would still feel the same about Maikagura. But dang, it did not disappoint! That rich broth was incredible, screaming why it's still the king of tori paitan for me 👑 The creaminess of the broth was out of this world while packing in tons of pure chicken flavor. Honestly, I might even prefer the crema over the truffle one because it lets me fully enjoy that pure chicken goodness without any distractions. The chewy noodles soaked up all that deliciousness perfectly, and I appreciated the simple toppings that further focused my attention on the fantastic soup. Last time, I enjoyed the onsen tamago as it was, but this time, I followed what I saw others doing and broke the yolk open into the remaining soup, which took the creaminess to a whole new level. Chicken umami coated my mouth, and I couldn't stop salivating 🤤 If I weren't planning another shop for lunch, I would've grabbed their shio wagyu bowl as well, but now I have even more excuses to revisit!

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Located near Chitose Funabashi Station, Maikagura is slightly away from Central Tokyo, however this does not detract from its appeal to people who are eager to taste its famous toripaitan (thick chicken soup) ramen.

I was hoping to try its famous crema soup, however it was already sold out when I entered the shop as (approximately) the 9th customer for the evening slot. Hence I opted for the “normal” toripaitan ramen with truffle oil and all topics, and it didn’t disappoint. The gentle yet poignant chicken soup is soothing, and the different charsius complement the soup greatly. A slight problem is that the charsiu is grilled right at the shop, and the somewhat strong smell seems incongruous with the elegant atmosphere of the shop.

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2023.8.30 (水) 千歲船橋 東京拉麵行Day4 -らーめんMAIKAGURA

這家店是以雞白湯最為聞名，連續兩年登上TRY雞白湯部門第一名，印象中也有一些台灣網紅來介紹過，不過來過的台灣人應該還不多 從千歲船橋站走了大概5分鐘後就到MAIKAGURA了，平日開店前8分鐘抵達，前面已經排了8個人，所以很殘念得跟第一輪無緣了，等了大概40分鐘後終於入座了 這家雖然是只有雞白湯登上TRY雜誌，不過看到日本浪人介紹聽說這家的鹽味雞湯拉麵與雞白湯拉麵相比甚至是有過之而無不及，因為也吃不到西川的煮干拉麵了，而且這家店是可以連食的(一些知名的店家例如前幾天去的嶋就是不允許連食的)，就決定在這邊直接連吃兩碗 排到一半後先進店買了餐券，我買了一張鹽味拉麵的餐券還有這家店最知名的白松露雞白湯拉麵的餐券，滿意外的在配料完全相同的情況下鹽味的比醬油的還多了130日幣 買完餐券後店員會問上的順序，原先是打算先吃白湯的，不過入座後店主來用日文跟我說"松露雞白湯的味道比較重，建議先吃鹽味的"(大概啦，我也沒有完全聽懂)，我就跟隨店主的建議請他先幫我做鹽味的 在等麵的過程中可以看到店主在煮麵時很帥的甩麵動作，這個甩麵的動作還有個有點中二的名字叫"天空落とし"，是承襲自他的師父中村栄利的經典動作，讓在這家店吃麵時還多了一些視覺上的震撼

🍜塩らーめん 1100円

過了大概7分鐘第一碗鹽味拉麵伴隨著濃厚的雞湯香氣送來了

鹽味雞湯的湯頭相當清澈，上方還浮著一層金黃色的雞油，看似透明的湯卻充滿了超級濃厚的雞味，入口後真的是雞的香氣和鮮甜味充滿了整個口腔，口感柔順，味道也相當純淨，除了雞味和鹽味就沒有太多其他多餘的味道，這是在台灣拉麵店的雞清湯中完全沒吃到過的，如果要說其實還更接近中式麵館會有的"元盅雞湯"的那種味道，不過是雞味再濃厚數倍的版本，真的是非常誇張好喝的雞湯 麵條是自家製的細麵，是混和數種北海道麵粉並且不加雞蛋的方式製作，麵條一樣是日本清湯常見的偏軟口感，吸起來也是相當滑順，並且這款麵和鹽味清湯的搭配非常好，能很好的帶起湯頭中雞的香氣 配料有筍乾、一塊豬里肌叉燒跟一塊豬後腿肉叉燒(しきんぼ) 筍乾很長一條，調味不會很重，重點是非常的嫩，是好吃到我會想要單點的程度 兩塊豬肉叉燒都常大塊，油脂跟瘦肉的分布恰到好處，都是低溫烹調的，口感相當軟嫩，豬肉本身的香氣也很棒 過了大約10分鐘，這碗快要吃完的時候，第二碗白松露雞白湯也送上來了

🍜白トリュフ香る鶏白湯麺 1260円

這碗雞白湯首先聞起來就有很濃的松露油的香氣，非常白的湯頭不像銀座篝或是台灣常見的很濃稠的湯，雞油的香氣卻非常的濃厚 喝了一口湯，濃厚的雞味、雞油味以及松露油的味道完美交織，喝起來有股滿重的奶香味，雞油味也較重，松露油很香但卻不會太過搶戲，口感和印象中吃過的所有雞白湯是完全不同感受，真的是言語難以描述的特殊味道 麵和配料和清湯是一樣的，跟雞白湯也是滿搭的 比較特別的是這碗還有一顆溫泉蛋，吃到後面劃開後與湯拌在一起除可以改變麵的味道和口感，還瞬間有種在吃carbonara...