Kita City, Tokyo, Japan｜La Maison du Ramen ビスク【７月＆８月は冷やしラーメン専門店】

I had the sardine broth ramen. The soup was very good and had a light flavor! Space only had a few seats, but the atmosphere was very cozy. Staff and cook were also very helpful!

I took the clam carbo (according to Google translate) and it was absolutely delicious. Don't forget to also get the kaedama.

This shop not only has delicious ramen, but also has great attention and service to customers! There are places where there are waiting chairs in front of the shop, but there are simple water tanks and paper cups, so please feel free to drink. Moreover, there are several umbrellas, and when I look at them, it says to use them as parasols. How kind! While I was waiting, a store clerk came out and said, "Thank you for the heat." This may be the first time I've been to such a friendly shop. Arrived at the shop at 11 o'clock. The store opened at 11:30 with a queue of two people in front of the store. At this point, there was a queue that I couldn't see behind. Enter the store immediately and check the ticket vending machine. I chose dried sardine ramen (900 yen) and oyster egg (400 yen). The inside of the store is small with only 6 seats at the counter and has a very clean atmosphere. There is only a pepper mill on the table, and paper aprons, toothpicks, hair ties, etc. are placed under the water tank. This shop seems to be run by a married couple, and apparently the wife is from Hitsukan. The ramen at Hitotsu was delicious. It's far from my home so I can't go there often, but if it's nearby, I'd like to visit it regularly. As I waited, I was served chopsticks and astragalus in a teacup with the letter bi written on it, and soon after that the ramen arrived. Dried horse mackerel ramen Soup first. Dried sardines are a soy sauce soup made with dried sardines and kiyoyu that has no peculiarities or harshness. According to word-of-mouth information, it seems to be "horse mackerel oil made by slowly heating crushed horse mackerel", but it has a very gentle taste and it feels painful to drink all the time. The noodles are straight and thin, and the skin of the noodles is crisp and crisp, giving you a slightly rough texture. This soup feels like this noodle. The topping is simple with two slices of low-temperature-cooked pork char siu, chopped green onions, and onions. The char siu is a low-temperature, ultra-thin type with a moist texture that is irresistible. In addition, green onions play a good supporting role, and this alone is quite complete. ●Clam Carbo You will exchange it for the accompanying clam carbo. A foamy ramen made by finely foaming sea bream soup with a blender to cover the surface of the pure white soup. The soup is quite creamy and you can feel the taste of clams. The noodles are fettuccine-style flat noodles with a smooth texture. A unique bowl of Japanese-style carbonara. The ingredients are relatively simple, with kaiware, char siu and baguette. ●Oyster Marinated Balls Now, when I've eaten about 70% of the dried horse mackerel ramen, I'd like the marinated egg. Then they will ask, "Can I add garlic?" And it will be completed in a few minutes, and it will be offered to you, "Please stir well and enjoy." Oyster dressing balls are oyster paste, fishmeal, Kujo green onions, onions, and grated garlic. Is the amount of noodles for one person? I'm happy to be able to have a half. When I licked the oyster paste a little, I didn't feel the fishy smell peculiar to oysters at all. I'm going to mix this gorgeously and sneak it. This is delicious! No doubt! At first, eat it as it is, then dip it in the remaining soup and make it like a tsukemen. I finished eating in no time and was feasted. Next time I want to try the lobster ramen.