Curry ramen – it’s the best of both worlds! Ramen restaurant Shuichi specializes in this beautiful fusion mashup.
You can enjoy Shuichi’s ramen late night too. Their Roppongi and Ebisu shops are open until 6 am and 5 am!
Shuichi’s signature yellowish broth is made from chicken and pork stock, onions, and trace amounts of beef and fish extract. It’s savory, slightly creamy, and out of this world!
Furthermore, it’s a milder tasting curry. It’s closer to a Singaporean laksa or Thai khao soi than a Indian or Japanese curry. There’s also a smoky flavor, accentuated by the wonderful broiled chashu pork.
Black Sesame Tantanmen
This ramen just might be my favorite here. The curry base is perfectly matched up with black sesame and black pepper. Its still milky from the curry but is elevated with this peppery and spicy assist.
As a tantanmen, there’s crispy bok choy in the middle. Finally, a giant ball of minced pork replaces the pork chashu slices. Heaven on earth.
Supercharged with Spicy Miso
If you’re looking for even more heat, try the Spicy Miso Curry Ramen. The curry flavor makes way for a spicy red miso from Sendai. It’s a fantastic marriage.
There’s even more crunch in this one, coming from plenty of bean sprouts and cabbage.
This is actually the dish I order the least – but locals love it! It’s delicious like their ramen but the broth is slightly creamier and more concentrated.
The tsukemen also uses flatter noodles. Bear in mind that the noodles are served cold – this is how tsukemen goes!
Below is a video on how they’ve been faring during the current crisis. At the end, I showcase their delicious ramen!
In summary, whether you’re craving some late night ramen, or are looking for a soul-warming ramen lunch, Shuichi has you covered.