Get Your Seafood Fix from This New Ramen Shop In Tokyo
They use only the finest ingredients!
1/F, Ginza A Building, 4-4-1, Ginza, Chuo Ward, Tokyo Metropolis
Open from 11:30 a.m. to 3:30 p.m. (last order is at 3:00p.m.) and 5 p.m. to 10:30 p.m. (last order is at 10 p.m.) on weekdays, and 11:30 a.m. to 9:30 p.m. (last order is at 9 p.m.) on weekends or national holidays.
How to get there: It’s a 1-minute walk from Tokyo Metro Ginza Station.
A new ramen shop called Menya Maishi recently made its debut in Tokyo. It prides itself in serving ramen with sea bream fish supplied by Nihonbashi Maishi, a premium sushi store.
One of the best dishes in the shop’s menu is the Uni Sansyu-mori Tai Ramen (¥2,500), a sea bream ramen served with three kinds of sea urchin eggs.
Only the finest and domestic sea urchin eggs are purchased by the shop fresh from the Tsukiji fish market.
The kinds of sea urchin served vary widely depending on the time of visit. Some days, you might find short-spined sea urchin eggs; on other days, you might find yourself savoring red sea urchin eggs, white sea urchin eggs, and Heliocidaris crassispina, among others. While they all practically have the same taste, their distinct features will help you identify one from the other.
The two types of red sea urchin eggs are distinguishable by their mouthfeel. One of them is lumpy, while the other is smooth and cream. Short-spined sea urchin eggs, on the other hand, are considered the supreme grade of sea urchins and are a size larger than the red sea urchin eggs.
When enjoying the Uni Sansyu-mori Tai Ramen, we recommend that you take a sip of the sea bream soup first before trying the sea urchin eggs. This way, you’ll appreciate the elegance and umami taste of the soup even more.
The sweet sea urchin eggs dissolving into the delicious soup make for an interesting mix of flavors. It’s the kind of soup that you’ll drink until the very last drop and will definitely leave you a hundred percent satisfied.
The Uni Sansyu-mori Tai Ramen is served with other ingredients like chicken, pickled bamboo shoots, and Japanese hornwort.
Menya Maishi serves other great ramen dishes as well! These are made with carefully selected and locally produced seafood as ramen toppings. You can try the spotted shrimp tempura in the Sakuraebi Tai Ramen (¥1,300), scallop ligament dipped in seaweed stock in the Hotate Tai Ramen (¥1,400), or the oyster stewed in seaweed stock in the Kaki Tai Ramen (¥1,500). They also serve Tai Ramen (¥1,000), a classic sea bream ramen.
Other toppings for the ramen are also available, such as ajitama (boiled eggs seasoned with soy sauce, ¥200) and kurobuta aburi chasyu (roast Berkshire pork, ¥250 per slice).
Provided by Japan Walker™ and Tokyo Walker™ (26 June 2018)