已更新:2020年3月8日
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僅僅一年後,這家拉麵店就進入了米其林指南

吉祥寺

Nishiogi Tou is a newcomer to the ramen scene that was good enough to be added to the Michelin Guide after just a year of operation! The shop's ramen features handmade noodles, incredible soup, and sakura woodchip-smoked chashu that make it a standout bowl!

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'Nishiogi Tou' the Shop that made the Michelin Guide After Just a Year of Business

nishiogi_tou_enterance
西荻燈(Nishiogi Tou)是一家小型拉麵店,藏在距東京西側Nishi Ogikubo車站2分鐘路程的建築物地下室。這家商店於2018年夏季剛剛開業,但很快就被認可並於2019年被添加為《米其林指南》中的Bib Gourmand餐廳(便宜但美味的餐廳)。

Nishiogi Tou serves Fukushima-style "shirakawa ramen" made from chicken and pork bone base with signature handmade curly noodles. This ramen is definitely worth the trip to Nishi Ogikubo Station!
nishi_ogi_tou_homemade_ramen
手打ちらーめん並盛り(手工拉麵通常尺寸)¥900
我們嘗試了上面顯示的華麗醬油拉麵,其中包括自製的麵條,叉燒,玉米漿,菠菜和蔥,配以可愛的琥珀色湯。碗中散發出的香氣是一種可愛的雞肉湯香,使它難以抗拒。

綜合雞肉豬骨湯

nishiogi_tou_ramen_soup
Taking a sip of the soup, the first thing that hits is the umami from the chicken and the richness from the pork bones, followed by a pleasant acidity from the soy sauce that spreads across the palate. It's clear that a lot of thought has gone into the creation of this sophisticated soup and each sip is irresistibly addicting.

手工面

nishiogi_tou_noodles
自製麵條是扁平且彎曲的。

There's something special about eating homemade noodles, which are somewhat of a rarity in the ramen world. These noodles are somewhat soft compared with standard ramen noodles, but still have a lovely chewiness that is satisfying to eat. They're a great match for the clear, oily soup.

佐倉木片熏製茶樹

nishiogi_tou_chashu
拉麵中使用的叉燒已與櫻花木片一起熏制。這種肉是稀有的,裡面充滿了美味的果汁,當您咬進去時,它會在您的嘴中傳播。

叉燒在湯中的停留時間越長,煙熏味散發到湯中的味道就越多,從而使味道更加令人愉快。

前往Nishi Ogikubo嘗試這道很棒的拉麵!

西面頭絕對是任何拉麵迷們必遊的地方!拉麵有兩個非常特殊的方面,使它與眾不同,並且很清楚為什麼選擇它出現在《米其林指南》中。前往Nishi Ogikubo親自檢查一下!
德隆
我住在東京西部,大部分時間都在考慮食物或抱石。

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