Chuuka Soba Manchiken

This new-to-the-scene ramen shop is not lacking business at all. The word about their kamo (duck) based ramen has quickly spread among the people of Tokyo and beyond, slowly capturing the hearts of ramen enthusiasts everywhere. Chuuka Soba Manchiken will always be seen with a line out the door, especially during peak lunch and dinner hours. The basic duck-based ramen comes with either shio and shoyu tare. The Kamo shio chuuka soba is mild and gentle, allowing the taste of the natural duck broth to shine. The Kamo shoyu chuuka soba is a little more intense — just enough that the duck broth isn't overpowered, but elevated. The famous dish of Manchiken is the abura soba, in which noodles are placed in a bed of condensed soup and oil. Customers will mix the ingredients in the bowl, including the toppings, and the soup-oil mixture is just enough to evenly coat the noodles. What makes this dish memorable is its inclusion of foie gras as a topping. The addition of the ingredient is perfect for a bowl of this nature as it disintegrates into the noodle soup and oil mix. The tsukesoba at Manchiken is also another popular menu item. The duck broth is already concentrated, making the soup the right thickness for dipping noodles. It’s safe to say that every menu item at Manchiken is worth a try, each providing a different approach to the duck based broth that highlights another flavor in this excellent recipe.