Tsukemen Michi

For some, ramen is more than just comfort food, it’s an obsession and a calling. This is the case with Chef Nagahama, who opened his ramen shop in 2009 at the tender young age of 22. It usually takes 3 to 5 years to become independent, but Nagahama finished his training in just 2 years and started his business. Even the late Kazuo Yamagishi, the inventor of tsukemen who was called the “god of ramen,” said “You beat me!” In the far northeast of Tokyo, Michi serves up some of the highest-rated ramen in the city, using a blend of pork bone and fish broth which is placed in front of you still bubbling away. Into this soup, you will dip your noodles, choosing a portion from 200 to 400 grams. The tonkotsu (pork bone soup) and gyokai (seafood) soup pairs perfectly with the ramen shop’s super thick noodles. It takes almost 12 minutes to boil these noodles which results in a bit of slow rotation, however, their priority is committing to providing the best tsukemen for the customer. You can customize the tsukemen as you like with toppings and various seasonings including fruit vinegar. Everything, including the pork and egg toppings, is served in separate bowls, so you can assemble each mouthwatering bite by yourself. The amazing flavor of the broth is reason enough to visit week after week, but if you need another, they also have seasonal toppings which pop up throughout the year.