Do Miso | ど・みそ 京橋本店

Do Miso | ど・みそ 京橋本店

Style: Tokyo-style Miso
Bowl to Crush: Toku Miso Kotteri Ramen | 特みそこってりらーめん

The master of Do Miso, Kenji Saitou, spent a decade working as a systems engineer before breaking from the salaryman life to pursue his passion for ramen. He spent eight months apprenticing before launching his own shop. Do Miso is now one of the more prominent miso ramen brands in Tokyo. According to staff, the 'Do' in the shop name is short for 'dokonjou,' a Japanese word meaning grit and perseverance. Miso determination indeed. 

Do Miso describes its bowl as 'Tokyo-style miso ramen.' The soup is a creamy miso larded with suspended bits of pork back fat. Often associated with Sapporo, miso ramen doesn't have a consistent style within Japan's capital city. When Tokyo shops use the 'Tokyo-style miso ramen' moniker they're usually trying to signify that they are doing something a little different within the established miso genre. Blending miso and se abura is indeed an innovation — and a very satisfying one at that. The fattiness in the soup makes all the difference, enhancing the richness with a decadent hint of sweetness. The bowl comes with medium-thick noodles served al dente. 

Do Miso has several shops across the Kanto area, but the head branch near Kyobashi station remains the best. Just a 10-minute walk from Tokyo station, the shop is a convenient option for salarymen grabbing a quick meal. 

Opening Hours: Mon-Fri: 11am-11pm; Sat: 11am-9pm; Sun & Holidays: 12pm-9pm
Days Closed: None
3-4-3 Kyobashi, Chuo-ku, Tokyo
東京都中央区京橋3-4-3 千成ビル 1F

 
Garyuu | 臥龍

Garyuu | 臥龍

Benten | 中華そば べんてん

Benten | 中華そば べんてん

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