Ramen lunch at Okurindo
A different kind of ramen using fish-based broth.
Lunch was at one of Mike’s favorite ramen spots: Okurindo (炭火焼濃厚中華そば 奥倫道) 🗾. You wait outside (there are only 15 seats) and tell a host or hostess how many people are in your party. Once you have secured a spot (four adjacent counter seats for us), you order each person’s ramen choice from a machine. You select broth, noodles, and toppings (meat and their special “truffled” 7-minute eggs) by pressing the corresponding buttons. Once seated, place the tickets on the counter in front of you so the staff knows what to prepare. Depending on your selections and drinks, each person may have 2 to 7 tickets. The machine requires an upfront payment in coins, so make sure you have some ready.
The name “ramen” here is perhaps incorrect. The menu advertises “Charcoal-Grilled Rich Chinese Soba.” This type of ramen, called Niboshi ramen, is less familiar to us. Niboshi ramen, also known as dried sardine ramen, is a type of ramen featuring a broth made with dried sardines (niboshi). The broth can range in flavor from delicate and refreshing to rich and intensely fishy, depending on the type and amount of niboshi used. Typical toppings include pork chashu, green onions, and naruto.
At Okurindo, you actually have a choice of about half a dozen different fish broths. I chose something based on Pacific Saury (mackerel pike); others had salmon broth. They also have swordfish and chestnut broth! In some versions, the noodles and ingredients are first charcoal-grilled. In the US, we mostly see Tonkatsu broth, miso broth, or soy broth, so this was a different, enjoyable, and quite delicious experience.
After lunch, we took a taxi back to the hotel (it was close, cheaper, and more convenient).