ramencore, continued
MS and I hit yet another ramen bar on Monday night — Setagaya Ramen, a Tokyo chain — after a stop at Uniqlo. We take the Japan theme very seriously. Anyway, we shared edamame and pickled vegetables; MS hit the regular (hot) ramen in shio broth; I had the tsukemen-style ramen, in which the noodles are served separately, cold, are a little thicker and need to be dipped in the hot broth. Both dishes were delicious, better than Minca for sure, though Momofuku’s berkshire pork ramen is tough to top, quality and tastewise. But this certainly seemed more authentic than Momofuku, less of an ordeal, and cheaper too. And you don’t have to punch someone to get a seat.
