Motomachi Shokudo Restaurant Review: Mention ‘ramen’ to a noodle aficionado, and a bowl of fragrant pork-based broth would definitely be part of the conversation. Yet chef/owner Daiji Matsubara takes a lighter, more health-conscious approach to the ramen experience. His restaurant’s spare, casually elegant aesthetic mirrors his culinary philosophy. Stalks of dried wheat run the length of the communal tables, while modern concrete walls contrast with rustic wood accents. Steaming bowls of noodles incorporate organic ingredients and chicken-based broth in one of three flavors: miso, shio with all-natural imported salt, and shoyu with unpasteurized raw soy sauce. Sample the spicy miso ramen full of organic chicken, lotus root, cabbage, spinach, onion, carrot, mizuna, dried bamboo, corn and hot chili sauce. Bamboo charcoal dark miso ramen takes both its startling gray color and its smoky flavor from its namesake ingredient. The added charcoal is a traditional Japanese digestive aid, and the soup’s taste far surpasses its appearance. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
