We’re an obedient bunch here at Time Out: when we hear from one of our readers that we’re missing the best ramen joint in the city, Kotteri Ramen Naritake, we go. Even though it's zero degrees outside and the queue is three hours long, we wait patiently between a sulking Italian couple and a very excited Japanese group. What makes us brave the wait? Watching the chefs behind the glass, ladelling bowls full of ramen is almost therapeutic and the sweet smoke coming out of the door every time it's opened is enough to make us persevere.
Once we're in, immense, steaming, super generous portions of ramen noodle soup are served quickly. Following the recommendation of châshû miso sauce ramen with extra egg and with a moderately fatty pork belly broth (you choose between three different broths, with different levels of richness). It’s thick, fragrant and heady. Plus hand-pulled noodles with soft roasted pork and marinated egg, with the least rich broth for ‘beginners’. It’s so rich that we can’t finish it all – a rare occurence. We leave fully satisfied, with a glance to those waiting patiently in line. It's safe to say, the longer the wait, the better the châshû.
TRANSLATION: MEGAN CARNEGIE