Masanoya | らーめん雅ノ屋
Style: Shio & Shoyu w/ Chicken
Bowl to Crush: Shoyu Ramen | 醤油らーめん
Master Masayuki Nobe was a salary man in the restaurant industry for many years. In 2010, he left his former career and jumped into the ramen game full time with the establishment of Masanoya.
The master and his wife run the small shop as a team, a common arrangement in the ramen world. Mrs. Nobe handles the customers, while master Nobe-san runs the kitchen and prepares the bowls behind a wooden, U-shaped counter. A steady stream of mostly regular customers file in and out.
Masanoya serves both shio and shoyu ramen. The bowls here are all about balance; none of the ingredients or toppings overwhelm the others. Made with chicken and niboshi, the soup is clear and delicate, while the thin, straight-cut noodles are served slightly katame. The wontons contain very little filling and are essentially large, leafy noodles. Shoyu, vinegar and chili oil condiments are provided on the counter. Simple, straightforward and comforting.
Opening Hours: Mon, Wed-Fri: 11:30am-9pm; Tues: 11:30am-6pm; Sat & Holidays: 11:30am-3pm
Days Closed: Sunday
3-5-1 Hongo, Bunkyo-ku, Tokyo