The ramen egg topping is beloved around the world. It’s Tokyo ramen shop Chibakiya that we have to thank for starting the whole soft-boiled egg trend.
Ramen Egg – First Ever Soft-Boiled at Chibakiya
Chibakiya (ちばき屋) deserves a chapter in the book of ramen history. Their soft-boiled egg topping is now the global standard. Before this, it was mostly hard-boiled eggs, or even raw eggs (like in Tokushima).
Chibakiya’s soft-boiled egg topping is as you’d expect – delicate and brilliantly gooey. They go easy on the seasoning.
Check out the below video recipe for the perfect soft-boiled ramen egg!
In Chibakiya’s go-to “shina soba” ramen”, the shoyu (soy sauce) broth is refreshing and light. It’s old-school Tokyo style ramen. The trimmings includes sweet floating negi bits, chewy bamboo shoots, and kaiware sprouts for a leafy vitality.
Old-School Spirit
Chibakiya retains a classic feel with its light brown, wooden interior. They're located near Kasai station in Edogawa City (East Tokyo).
They're frequented by everyone from construction workers to salarymen. It can get busy during lunch. If you want visit a historical ramen shop, Chibakiya should be on your list.
