Setagaya City, Tokyo, Japan｜Pied de Cochon

It's the best place to drink wine while eating ramen. The best combination of ramen and wine I tried. The ramen is also carefully made and very delicious. The amount of noodles is surprisingly large, so you can be full.

Weekdays 7pm It's empty ❤️ I’m glad it wasn’t on the main street. It's a hidden gem! The ramen noodles, soup, and ingredients are perfect. You can't specify whether the noodles are hard or hard, but they are perfectly firm. The ice cream and sorbet after ramen are a must. The caramel flavor is just amazing I hope it won't be too crowded from now on! The quiet host is wonderful.

A sign posted on a vending machine says, ``We cannot meet your request for firmness of noodles.'' That's nice. It has to be that way. I have always felt that the idea that ``it's better to order hard noodles'' is wrong. This hardness is the best for this wheat noodles. I go to a ramen shop to experience the owner's commitment to ramen. The noodles are extra-fine noodles with medium addition of water, and are slightly curly. Although it is extremely thin, it has a chewy texture. Imported wheat with strong gluten content. The texture may be due to the addition of egg whites. If you order ``extremely thin and chewy noodles'' from a good noodle factory, you'll probably get noodles like this. However, there is no wheat flavor. The owner mainly serves ramen soup. It is important that the noodles have a chewy texture that complements the soup. This ramen was probably created with this concept in mind. But what about the wheat flavor in the noodles? My opinion is different. This is a ramen restaurant created by a French chef. If you're a French chef, you probably know this. Baguettes are important to French cuisine. What's important about baguettes is the flavor of wheat. As you chew, the flavor of wheat passes through your mouth and into your nose. And the noodles in ramen are exactly the same as baguettes in French cuisine. The real pleasure of noodles is the flavor of wheat that escapes from your nose when you bite into it. (Though I don't often come across noodles like that.) The ramen soup here is exquisite. This can be called a creative masterpiece. Unfortunately, the owner seems indifferent to the wheat taste of the noodles. The noodles are just a chewy texture that complements the soup. He doesn't seem to be thinking about it. By sorting the flour, incorporating domestically produced wheat if possible, and gelatinizing it at slightly lower temperatures over time, the flavor of the wheat stands out. If you can put the same passion into the noodles that goes into the soup, you'll end up with a masterpiece of ramen.