Most Expensive Ramen in Tokyo (Luxury A5 Wagyu Ramen)

Available only on byFood, the Most Expensive Ramen in Tokyo, made with top-quality A5 wagyu, is not for the faint of heart. Bursting with umami flavors that make your mouth water, the rich and savory broth is complex, expressing the high quality of the ingredients. The soup is rich and decadent, made of wagyu bone and tail broth, in addition to the naturally brewed soy sauce which has been served since the Edo period. The chef makes the soup using French sea salt and oyster sauce from Kesennuma in Miyagi Prefecture, evoking the clear blue sky, gentle sapphire waves and fruitful fishing grounds of the abundant port town. Meanwhile, the noodles are custom-made by Asakusa Kaikarou, a well-established noodle shop in Tokyo. With the flavors and textures of the toppings in mind, they design smooth and supple Chinese-style noodles to perfectly complement the bowl of ramen. Of course, the crowning glory of this eye-popping ramen is the succulent, melt-in-the-mouth A5 wagyu beef. The chef purchases the highest-ranked wagyu beef from his butcher and prepares the meat in two ways: as juicy steak and tender sukiyaki. To top it all off is a beautifully cooked Okukuji egg from Hitachi Farm, with its perfectly gooey, vibrant orange yolk. The ramen is then drizzled with truffle oil, which adds a luxurious fragrance, and sprinkled with gold flakes, which mark this bowl of ramen as one of the most decadent in the world. Served on the side, a hint of citrus and green pepper add a touch of brightness to the bowl, and can be mixed into the broth to your liking, while the rich foie gras mousse adds even more dimension with its buttery flavor and luscious texture. Ingredients: -Wagyu A5 rank steak 200g -Wagyu marbled sukiyaki 100g -Wagyu beef bone & wagyu tail soup -Kesennuma oyster-based soy sauce -Truffle oil -Custom-made ramen noodles -Bonito flakes -Okukuji egg -Sauteed white asparagus -Foie gras -Green pepper shoyu condiment -Green citrus -Gold flakes