Every element in a serving of Iruca Tokyo ramen is meticulously thought out. For starters, the soup base is the same across the menu: a blend of four different broths – chicken, pork, Japanese spiny lobsters with white wine, plus clams and mussels – each cooked separately. From here, the ramen diverges depending on which of the two signature noodles you order.
For our favourite, the special porcini shoyu ramen (¥1,800), the soup is elevated with a tare (concentrated seasoning that forms the dominant flavour) made from a blend of seven different soy sauces. This is served with thick, flat noodles that are made exclusively for the restaurant, plus a dollop of luxurious mushroom and truffle duxelles on the side. When combined, they create layers of umami flavours in a soup that’s rich but not heavy. The toppings are just as sumptuous, consisting of chicken meatballs as well as slices of chicken, char siu, pork, smoked duck and kujo green onions. It’s a sophisticated bowl of ramen, and nothing feels superfluous.