$100 Ramen: Tokyo’s Most Expensive Ramen w/ Luxury A5 Wagyu

Exclusive to byFood, Tokyo's most expensive ramen is truly a once-in-a-lifetime experience designed in collaboration with Marue Chuka Soba. Crafted using the finest A5 wagyu, topped and seasoned with the likes of truffle oil, gold flakes, sauteed white asparagus, and beyond, this ramen is a symphony of flavors that will alter your palate for life. The esteemed restaurant behind this luxury ramen has earned the prestigious Tabelog Award, ranking among the top tier of 840,000 restaurants listed in Japan. Securing a reservation here can be near impossible, but not for byFoodies! Once your reservation is confirmed, let the $100 ramen games begin! Sip and savor the broth; a rich and decadent concoction created from the essence of wagyu bone and tail, complemented by naturally brewed soy sauce. Using wagyu tail in this way is extremely rare in Japan, so consider yourself in a group of a select few to experience this flavor and method of cooking. The thick, handmade noodles are aged for two days and are crafted from glutinous wheat flour. The chef's mesmerizing noodle-making process unfolds right before your eyes, from cutting the noodles and boiling them to assembling the premium toppings. The pièce de résistance of this extravagant ramen, however, is the succulent A5 wagyu beef. Sourced daily from the highest-rated butcher in town, the chef skillfully prepares the meat in two delectable styles: juicy steak and tender sukiyaki. A perfectly cooked egg with a gooey, vibrant orange yolk crown the dish. It's drizzled with truffle oil and adorned with gold flakes, making it one of the most beautiful bowls of ramen in the world. Ramen toppings: A5-ranked wagyu steak (200g) OR wagyu marbled sukiyaki (100g) Wagyu beef bone & wagyu tail soup Oyster-based soy sauce Truffle oil Custom-made ramen noodles Bonito flakes Egg Sauteed white asparagus Gold flakes Additional side toppings: Foie gras Moromi (a fermented sake paste) Green citrus