Tokyo Japan a stunning stimulating and seductive city modern maybe evenFuturistic packed with people yet eerily quiet Each block of the city is stacked with Restaurants and winding alleyways ready to be explored and with plenty of food to choose from I plan on trying it allIn this series, we’re going down every dark alley each fish market and hole-in-the-wallIzakaya to bring you the most unique food experiencesTokyo has to offer and today’s mission is ramen literally every year 17 million foreign visitorsCome to Japan to try ramen noodles…factYes, if this is your idea of ramen Allow me to change your worldview completely as long as you keep the ramen definition. You’ve got some really funky combinations of ramenHere in Tokyo, the world of ramen has expanded past a quick lunchtime treats to an edible art form I love the absolute attention to detail until it’s done perfectly. I’m talking soup less ramen.I gotta say this is probably my top three ramens ever in ramen with super thick brothAlmost like a puree that does not remind me of ramen at all and even a black run black as nightDarker than my heart. This is a lunch of my dreamSo put on your pants with the elastic waistband because today we’re eating big in Tokyo, JapanToday I’m with a ramen expert Frank. How are you doing, man? Good good.
Thank you so muchYou know, I am a food expert but right here on the screenIt says you guys put it on the screen ramen expert he won’t do itOkay, there it is born and raised in JapanThis guy does not mess around when it comes to these precious noodles. How many shops have you tried in Tokyo? [Frank] I would say in Tokyo over500 but they’re like three to four thousand shops in TokyoSo I’ve got my work cut out. Ramen something that’s pretty feeling already. Like you have a bowl and you’re like, I’m goodSo when you do a tour how many places do you go? You can’t have six mini bowls. Well today? Yes, we’re now doing mini bowls!Today, we’re gonna eat four huge bowls of ramen. I’m gonna feel terrible by the end of thisI mean, it’s a lot of carbs! [Frank] our souls will feel great though. Ramen looks simple enoughblanched wheat noodles broth in a variety of topping possibilitiesBut really great ramen makes an art out of combining these three. [ Frank ] People are trying all kinds of new thingsThere’s a lot of experimentationIt’s like a squidding, pesto, bacon and cheese in the ramen and it actually matches a very well with the broth that they’re usingI’m pumped!
Yes after Our first nood ley destination right here that’s the name This is precisely what makes Tokyo so special small hole in the wall joints that spend years Crafting the perfect bowl of yum just for a select few But only if you can figure out how to order it Here they have a vending machine for ramen, but there’s no ramen inside this vending machine[Frank] Unfortunately not Look, it looks like they have eight options. Yeah, but they’re going for a more classic ramen. That’s why it’s also called Chiu Kosovawhich is the ramen used to be called before the other dish that they have is the skin where the noodles are separate from theBroth why I thought that was illegal. I didn’t think you could do that now, it’s legal. I think we should both go dry. When eating ramen. I want the noodle to be as firm as possible al dentechewy Whatever you want to call it and this stunning creation locally called skimmin delivers just that and so much moreNoodles in One Bowl rich niboshi broth with a complex smoky fish aroma in the other when I get normal ramenThere’s not this much noodle action on the side here a ton of pork, eggs. Everything is in hereYes, so we’re literally just gonna be taking the noodles and you’re dipping them into that broth all demonstrated. Okay[Frank] Slurping sound[Slurping Sound]Yeah, sorry.
I was watching you the whole time. You’re a good slurp for it[Slurping Sound][Slurping Sound]The flavors it is rich and then a little bit of that smoky fish flavorSo not only is it the broth stunning but these noodles are so kind of al denteI gotta say this is probably my top 3 ramens everI’m gonna try to out slurp you it without dieing we’re gonna have a slip off right now over itLet’s do I’m gonna go further[Slurping Sound]Very well done!Let’s see it homey what you got?Yo, they call them Hoover for a reason that’s are too much on that last oneSo what do you look for in a good ramen? What makes a good ramen it starts with a broth?I write that addictive soup that you have and just like makes you want to go back to the ramen shopthe noodles should be firm andToppings should be goodSo everything has to come together harmoniously those three things meant this was an amazing start dry. Ramen noodles here in TokyoWe’re just getting started.
Let’s keep goingWe have come to our second location what’s going on here this is called ramen Nagi Bhutto and Bhutto literally means pork cameSo as it expect this is a porky porky broth. You’ll notice just about every ramen joint uses these vending machinesIt’s quick easy and after the meal instead of flagging down staffYou can just split you may not always be able to read what you’re orderingbut just aim for the most expensive one usually on the top row and usually costing around 1,000 yen about$10 while you’re at it. You can even buy a drink this whiskeyYeah, can you get whiskey through the vending machine even a child could do this and get what? YesThey have whiskey soda right here is a highball at 11:42 a.m. I’m gonna get away. Yes. Yes. YesSo what should we actually get? They’ve got a red black and green one red is a little bit spicierThe black one has squid ink and the green one has basil cheese and also bacon bits. So very interestingFusion work. I want to try squid ink for sure. What do you want to get? I’ll get red. All right, greatIThought my ramen ordering work was doneBut no you can even customize the strength of flavor richness of oil guys want me to do extra heavy, right?
Is it gonna ruin it? Is it like putting a stick of butter in there?Garlic type of pork vegetables are no vegetables spice level and the firmness of the noodle. I want to try an extra firm noodlesI love just a hard kind of chewy noodle. This is a pork lovers wet dream in order to get this creamy looking brothThe pork bone has been boiled on high heat for a few daysAllowing the marrow to seep out the bones break down to an almost milky state giving the broth a cloudyQuality like a dream we’ve got broth. We’ve got firm blanched noodlesNow the black ramen toppings include minced pork squid ink yogurt and garlic chips Franks redRamen is topped with minced pork spicy miso and a little yakiniku sauceHere we have the squid ink Raman black as night darker than my heart and then of course a sign of whiskey highball hereDay drinking I know in a lot of countries I go to their first process is just mix it all upIs it the same thing here? I think it depends on the personBut what I like to do is kind of dig past that layer of topOh, yeah, so you’re getting into the milky creamy broth as well.
So you’re kind of paddling backThen you take it up and then have the brothIs that a good one? Yeah, but take a look at thisThe ink is just kind of on top underneath we reveal that milky creamy bone broth. It’s very bony. We’re try it out. OhMy lips are oily man, but delicious smoky wonderful savory pork flavor you want to mix it up. Yeah. SureSo I like to mix a little bit, you knowMaybe with this guy at the top all get that there and then pull up, you knowWe got some pork. We got some noodles put it all together BAM![Slurping Sound]Wow!I cannot believe how creamy it is. The noodles are still nice and firm to be honestI don’t think the squid ink is a tremendous amount of flavor, but it does look really interesting once right on my soupI mean, I don’t mind let’s share dude. Well pork lo spice CheersAll the chili oil on there it’s a life changing like the hairs in the back of my neck was like, whoaWe’re officially eating what is going on a world of difference between this place in the last place already?It’s so fun that they have these different kind of flavors. You can choose from the black the red the cream[Host] [Dropping chopsticks on floor]Stunning stunning. This is like my 10th pair of chopsticks downBryan Reynolds, that’s what you look like. You’re like the Deadpool of noodles, really?What is going on behind us here here?
They’re using Chinese food and putting it together with ramen noodlesThis place is known as the Tokyo laboratory here a pack of ramen scientists toil endlessly over the perfect bowlSo there’s a hot and sour there’s also a Mapo tofu, which is spicy tofu. So two very amazing dishes. All right, let’s goLet’s do it!You’ve never seen ramen like this the broth couldn’t be any thicker at some pointYou just have to call it ramen sauceThis santorum albumin sauce is made from fermented broad beans and chili paste with fermented black beansIt’s meant to be spicy and almost sticky and in a bit of minced pork and finally tofuSome Ottoman sauce is made with black pepper red chilies and a bit of vinegarySourness topped with wood ear mushrooms bamboo shoots and tofu, Frank also special requested a load of coriander. IHaven’t seen this in any restaurant I’ve ever been to Rainer spoon for eating. That’s really coolAll right. These are different strategy for how to eat this. Just dig inYou know, it’s a very dramatic pull up with the noodles. You’ve got noodle terminology you be calling it a little of itHow do I do a successful pull up on these noodles here with this you have to dig pretty deep?so you’re like literally reaching in yeah, and you mean metaphorically get you metaphorically andliterallyI think I need a single kehm on this one.
Just me digging deep. Here we goOh look how deep it is!And then bringing it up!There we go, nice nice, it’s hard to get out the broth is almost like fighting against you to pull it back. Yeah, rightIt’s trying to stay inside. Oh, that is gorgeous[Frank] Nicely done! Look at that. Yeah, you ready to do itMmm always that firm. Hearty noodles still has a nice chew to it. Very like tomatoey acidic sauceIt doesn’t feel like a classic ramen at all. You tell me about yours. What’s going well?This one is a hot and sour soupThe noodles are a little bit thinner and what I like to doIs that a lot of coriander on top of that? I love my coriander?I’m gonna use my strainer spoon scoop out to some of the tofu. There we goHow’s it silky disintegrates with your tongue man? You cannot go wrong with some of that tofu. Make sure those Szechuan chiliesThey warm you up. It feels so good. I love thatLocation for you do the rest. I’m so full right now. So the next place is called Menya FujishiroThey’re known for a creamy chicken ramen very delicious and we’re going at the right timeIt’s a tiny little spot as you can see it’s rumoured that the chef hereOriginally came from a fine-dining background and they specialize in thick and creamy chicken ramen this style of ramen in JapanIs known as pi time.
Well guys, it’s gonna look like the pictureLet’s goThis ramen is all about the creamy thick Chickeny broth with the kind of savory wholesome flavor that feels like mom wrapping a warm blanket around you after an afternoon of snowman-buildingIt’s goodIt’s a very premium grade of chicken and the chickens in particular comes from the mountains of TolstoiPrefecture top it with sliced ciaossu chicken egg green onion fish cake and seaweed toppingHow many bowls of ramen have you made in your life?いち にち Ichi ni chi Once agoShe’s got a hundred and seventy six thousand ramen bowl that she’s probably prepared but out of the hundred seventy-sixThousand bowls of ramen you’ve made is this one like the most special?What’s you know, she said of course it is. Let’s eatWhat I notice is they have this kind of nori here do you wrap up anything in particular with thisI personally like to wrap up a little bit of the noodles in the noriBasically this way you can get a little bit of Sea weed the noodles at the same timeOkay, so we have a little noodle in there. Yeah a little bit of nori.
Everything’s written in the local languageBut after today look for the most expensive thing should be around 1000 yenPut your money in get your ticket hand it over and then wait to see what shows upFrank my man. Thank you so much for today. This was amazingI learned so much about ramen and I have so much ramenLiterally inside of me right now and guys you could have so much ramen inside of you, tooYou can do your own ramen tour here in Tokyo with this guyThe tour is put on through Tokyo by food Tokyo by food has over 75 foodexperiences inTokyo next year even more cities and even better than that for each person who makes a reservation for a tourThey are feeding ten people in CambodiaIt’s a win-win situation also for you guys if you are interested in going to Vietnam anytime soonI highly recommend a company called one trip one trip is the highest rated tour company inVietnam doing tours from north to south in all major cities including Hanoi new ChiangDanang high M and Saigon, you can experience food tours adventure tours and more to learn more about one tripCheck out the links in the description down below. I will see you next time a piece. I nailed itAll right. Let’s get some more noodles. I’m just kidding. I want to dive stop.