So sorry, but a kind reader of the blog has just informed me that this shop is now closed. I will update this post when I hear of news of a new shop opening in central Tokyo.
Rock’N’Roll ramen is spelled out with numbers 69, or “roku” in Japanese. So, in Japanese we call this ramen shop Roku N Roll, said quickly it sounds like “rock and roll”. Chef Junichi Shimazaki’s original shop is in Machida and has been voted the best ramen in Tokyo for a few years. Machida’s a long haul from central Tokyo so I was thrilled when he opened up a shop in Akasaka in June, 2013.
What makes his ramen so special? Many facets. The flour used for making his noodles is all domestic. The broth is made from chickens from Akita prefecture. And the pork on top of the ramen is none other than Iberico pork. Some call this kodawari, an obsession to perfecting each component. It’s a great bowl of ramen. The broth, while a rich chicken flavor, is well-balanced and not too heavy. The pork was amazing. The noodles were cooked just right. The only thing I would change is that I wished that the egg was cut in half as it was hard to eat. He’s famous for his shōyu (soy sauce) ramen. Next time I’ll try the shio (salt).
Shimazaki-san’s coiffure and dress is very 50’s, think the Fonzie, but with longer hair. Seeing his style, it makes sense why he calls his restaurant Ramen-ya Rock and Roll. It was great fun to see him in the kitchen making ramen. He’s very popular and is often seen on television and in magazines.
The shop this day was filled with mostly area businessmen and young students. I went right as they had opened up and got a seat right away. But when I left there was a line.
Minato-ku, Akasaka 3-7-11