Kanda Ramen Waizu (神田ラーメン わいず) slings one of the heaviest-hitting, grungiest bowls out there. Their Ie-kei inspired ramen uses kilos upon kilos of pork bone.
Ramen Waizu and Kilos of Pork Bones
Their top ramen looks like a bowl of Yokohama style tonkotsu shoyu (pork bone soy sauce). But it’s heavier.
Waizu is known for having a special garbage collector dispose the mountains of pork bones they go through. Regular garbage collectors can’t do it.
In the kitchen, you can really see how labor intensive their ramen making process is. Whoever is on the pot stirs it vigorously. This is done like a sea captain trying to right his ship through a pork bone storm.
This labor shows up in the ramen – it’s like each bowl went through five pigs. The broth is a salty, garlicky shoyu when sipped it by itself. But with the noodles, the creaminess from the pork bones is more apparent.
The seaweed with its brininess wonderfully balances out the heaviness. The sweet sweet and spicy touban paste condiment also cuts through it.
Soft slabs of fatty pork chashu are the final reminder of the cholesterol amount. That and the pork bone fattiness that clings to your lips.
Impressive Taiwan Maze Soba
Waizu also makes an impressive Taiwan Maze Soba (soupless). This is the dish I order most often here.
It’s thick all around – noodles, flavor and spice. The next thing you know, you’re sweating. But unlike the ramen, you don’t need to detox afterwards.
However, they don’t hold back on the garlic in this one either. You might have to want cancel any meetings after this bowl. But it’s delicious and one of my faves for Taiwan Maze Soba in Tokyo.
Both these ramen dishes hit hard and without remorse. In Kanda, Ramen Waizu is hallowed ground. But not for those who want a light snack.