Ramenote: Tsumugi

Ramenote: Tsumugi

by Brian MacDuckston
Metropolis Magazine

Finding Tsumugi is tough; it’s in the basement of a nondescript Mitsui building on Akihabara’s boring east side—no
maid cafés and cheap electronics here. It’s worth it, though; the noodles are made with 100% sanuki flour from
Shikoku. Usually reserved for udon, this glutinous flour gives the ramen a firm, chewy texture. The standard bowl is great, but the Tsumugi ramen (つむぎラーメン, ¥850) blends in a little spice and vinegar, enhancing the noodles even more.
B1, 1 Kanda hirakawacho Mitsui Bank Bldg, Chiyoda-ku.
open: Mon-Fri 11:30am-2:15pm & 6pm-8pm, sat 11:30am-4pm, closed sun & 2nd & 4th sat.

Metropolis Magazine website

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