Its secret is the blend of animal-based umami compounds with non-animal-based umami – in this case the meaty broth spiked with soy sauce and porcini duxelles. This shop is known for its delicate, complex soup, Mizuno explains, a mix of four separate broths made with chicken, pork, prawn, and shellfish.
Our choice for lunch today is Iruca Tokyo, number 15 on Tabelog’s list. To Mizuno and his ilk, however, there are huge differences in quality, in expertise, in enjoyment. To the uninitiated, most of that ramen will seem pretty good. Tokyo is home to an estimated 10,000 ramen shops, a phenomenal number of peddlers of this cherished and delicious soup. And, he leads tours of Tokyo for those who want to delve into the world of the ramen otaku.įirst thing you need: the right venue. He also works as an influencer, blogging about his ramen adventures. Hey Puzzlers, Steve here with a puzzle pulled from my recently published book on Amazon There are 30 different kinds of Sudoku Variations and 100 puzzles al. Mizuno works as a lawyer, having studied in the US. Now he’s showing me the ropes, because “ramenguidejapan” isn’t just a handle, it’s a career. Mizuno accurately predicted Ginza Hachigo would be the next awarded a Michelin star. He correctly predicted that Ginza Hachigo, a ramen shop in Ginza, would be the next such establishment to be awarded a Michelin star.Įven in the ramen otaku community – and there is a community, a group of Japanese ramen obsessives who amass huge followings on social media, and whose reviews can make or break a new ramen shop – Mizuno is a big deal. Mizuno started posting his adventures on Instagram, using the handle and a star was born. Like, do these reviewers really know what they’re talking about? Why don’t I eat at the other ramen shops and start doing my own reviews, my own predictions for what would be in the top 100 the following year?” And after eating at all 100, you start getting this over-confidence. “And after I ate at four of them, I kind of wanted to finish the rest. “A few of the shops were close to where I was living at the time,” he explains now as we stand on a street corner in Tokyo’s Roppongi district, in a queue to eat at the area’s most famous ramen joint. It all began when Mizuno discovered the Japanese food review website Tabelog, and read through its annual list of the top 100 ramen shops in Japan, a list curated by the top “gourmet hunters”, or food obsessives, in the country.
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