Hajime | らあめん 元
Style: Shio & Shoyu
Bowl to Crush: Toku Shio Ramen | 特塩らあめん
Shortly after its debut in 2009, Hajime was named the best rookie ramen shop of the year by Tokyo's popular "Walker" magazine. Master Hajime-san's signature shio ramen went on to be featured in all of the city's top ramen mags and food publications. Six years later, the shop continues to draw a steady stream of customers.
Hajime-san serves a soulful shio ramen made from Mongolia rock salt and chicken soup. The bowl comes topped in a marvelous layer of chiyu (chicken oil), with a generous helping of thin, firm noodles. Toppings include small, herb-packed chicken balls, five slices of succulent chashu and a large piece of fresh bamboo shoot tip draped across in the center of the bowl. Hajime-san was one of the first ramen masters to deploy fresh bamboo in this way – a now common move amongst top ramen shops in Japan. If you're a Japanese citrus fan, try the yuzu seasoning on the counter to freshen up your soup.
Hajime-san has opened a second branch in Juju, and a third in Jakarta, Indonesia. But the Hasune shop is where Hajime-san himself cooks, which is where you want to be.
Opening Hours: Tue-Fri: 11:30am-2:30pm, 6pm-9pm; Sat, Sun & Holidays: 11:30am-3pm
Days Closed: Monday
2-16-11 Sakashita, Itabashi-ku, Tokyo