# If You’re Heading to Tokyo, Ramen is Essential

A piping hot bowl of noodles in flavorful, umami-filled broth, garnished with succulent chashu and a rich yolked egg is definitely an essential experience. With countless ramen establishments in Tokyo, the variety can create decision fatigue for many tourists.

## My Enduring Affection for Tokyo Ramen

Mike and I have been delving into Tokyo’s ramen landscape since the early 2000s when a simple bowl was just 500 yen. Over the years, we’ve frequented more than 300 ramen venues, nurturing a profound affection for noodles. Our adventure commenced at David Chang’s Momofuku Bar in New York, which ignited our passion. After thorough research and efforts to replicate our favorite bowls at home, our inaugural bowl in Tokyo left us astonished and reaffirmed our enthusiasm.

We became enthusiastic followers of ramen accolades, including the TRY Magazine (Tokyo Ramen of the Year), and committed ourselves to sample every winner. Despite the overwhelming array of choices, we persist in hunting for the finest ramen establishments annually.

## My Top 10 Ramen Spots in Tokyo

Here are my top ten ramen spots in Tokyo, selected for their approachable, refined tastes. These choices may not all be in vogue, but each provides a memorable experience.

### 1. Ginza Hachigo
– **Broth:** A clear consommé crafted from duck, free-range chicken, scallops, dried tomatoes, and more.
– **Noodles:** Thin, bouncy, and springy durum wheat noodles.
– **Toppings:** Kujo negi, bamboo shoots, thick-cut chashu, and ajitama.
– **Vibe:** Sophisticated with a wooden counter and open kitchen.

**Location:** 3 Chome−14−2 Ginza, Chuo City, Tokyo
**Hours:** Tuesday-Sunday, 11am until the soup is exhausted

### 2. Motenashi Kuroki
– **Broth:** Shio broth featuring chicken, duck, pork, and a mix of five salts.
– **Noodles:** Choice of thin straight or hand-scrunched thick curly noodles.
– **Toppings:** Chicken chashu, menma, and seasonal variations.
– **Vibe:** Contemporary and spacious with an attractive display.

**Location:** 1 Chome-28-9 Asakusabashi, Taito City, Tokyo
**Hours:** M-S 11am-3pm, 6pm-8pm

### 3. Konjiki Hototogisu
– **Broth:** Dashi, clam, fish, and chicken broth finished with a truffle sauce.
– **Noodles:** Chewy, medium-thin noodles made from Hokkaido wheat.
– **Toppings:** Roast pork shoulder chashu and signature black truffle sauce.
– **Vibe:** Inviting ramen counter with warm wooden accents.

**Location:** 2 Chome−4−1 Shinjuku City, Shinjuku, Tokyo
**Hours:** M-F 11am-2:30pm, 6:30-8:30pm

### 4. Jun Teuchi Men to Mirai
– **Broth:** Light and clean chicken broth with a touch of yuzu.
– **Noodles:** Extra thick, handmade noodles.
– **Toppings:** Shrimp wonton, pork belly chashu, and cilantro.
– **Vibe:** Traditional ramen setting with an open kitchen.

**Location:** 3 Chome-25-1 Kitazawa, Setagaya City, Tokyo
**Hours:** M-F 11:30am – 2:30pm, 5:30-9pm; Sat-Sun 11:30am-5pm

### 5. Kagari
– **Broth:** Creamy toripaitan made from Japanese chickens.
– **Noodles:** Thin, straight noodles that pair well with the broth.
– **Toppings:** Tender sous vide chicken breast and seasonal vegetables.
– **Vibe:** Elegant and cozy within a tucked-away Ginza alley.

**Location:** 6 Chome-4-12 Ginza, Chuo City, Tokyo
**Hours:** 11am-9:30pm

### 6. Yamaguchi
– **Broth:** 100% chicken stock with a subtle umami essence.
– **Noodles:** Chewy, medium-thin noodles.
– **Toppings:** Salt-brined chicken breast, braised pork shoulder chashu, and chicken wonton.
– **Vibe:** Modern ramen counter with a pristine kitchen.

**Location:** 3 Chome-13-4 Nishiwaseda, Shinjuku City, Tokyo
**Hours:** Daily, 11am – 9:30pm, or until sold out

### 7. Mensho Gotokuji

“Family members beg for the recipes.”
READ MORE…

This Ocean Blue Long Island Iced Tea is a vibrant blue cocktail that boasts a tangy, citrusy taste and has less alcohol than you might anticipate: ready in merely 5 minutes! Discover the ingredients, substitution ideas, and how to prepare a pitcher version for a group.

There’s an almost captivating quality about a blue beverage: do you sense it too? For some reason, I’ve always been drawn to drinks of this hue, and this one is surprisingly fresh and sweet-tart: the Ocean Blue Long Island, also known as Blue Long Island Iced Tea! Naturally, the classic Long Island Iced Tea has gained a reputation for being a lowbrow, high-alcohol drink.

However, this recipe truly offers a refreshing, intricate flavor profile while containing less alcohol than many cocktails! It features blue curacao for its ocean-like color, alongside a delightful citrusy taste. It’s among my favorite blue beverages!

Components for a Blue Long Island Iced Tea

The Long Island Iced Tea is a highball cocktail that combines cola with five distinct liquors: vodka, tequila, rum, gin, and orange liqueur. The name originates from its appearance: when mixed, the drink turns brown, resembling iced tea. It was probably created in 1972 by a bartender in Long Island, New York, and went on to be a well-liked cocktail on the International Bartender Association’s IBA official cocktail list.

A Blue Long Island Iced Tea, also referred to as Blue Long Island for brevity, replaces the orange liqueur with blue curacao. Blue curacao is a variety of orange liqueur with a brilliant blue color, produced on the island of Curacao. In this recipe, cola is also substituted with ginger ale, providing a lighter hue. You will need:

– Vodka
– Tequila
– White rum
– Gin
– Blue curacao
– Lemon juice
– Ginger ale

Tip: The key ingredient is, of course, blue curacao. If you lack the other ingredients, that’s alright! Continue reading for more on this signature spirit and potential substitutes for the others.

Focus on Blue Curacao

What is the most critical element of any blue cocktail, including the Blue Long Island? Blue curacao! This gives the drink its striking blue shade. Here’s what you should know:

– Blue curacao is an artificially colored orange liqueur created by Dutch settlers on the island of Curaçao. There are various colors of Curaçao: currently, the most common are clear and blue. Blue curacao has been available since 1912 and is flavored with the Laraha orange peel, a unique orange that grows on the island.
– How to pronounce Curaçao? Say it Cure-ah-souw.
– What is the flavor profile of blue curacao? It has a sweet orange peel essence, with a subtle bitter aftertaste.
– What is the cost? Blue curacao is budget-friendly; a 750 ml bottle typically costs around $10. Opt for a mid-range brand; we recommend Drillaud (avoid DeKuyper).
– What else can you use it in? Numerous blue cocktails! Create a Blue Margarita, Blue Hawaii, Aqua Velva, or Blue Lagoon.

How to Prepare a Blue Long Island Iced Tea

Once you gather all the ingredients, the Blue Long Island is assembled in a snap! The flavors are incredibly fresh and delightful. This beverage contains only 2.5 ounces of alcohol, making it less potent than you might expect! It resembles many of my 300+ cocktails, particularly other highball drinks. Here’s the process (or scroll down to the recipe):

1. Combine: Pour the vodka, tequila, white rum, gin, blue curacao, and lemon juice into a highball glass.
2. Ice and stir: Fill the glass with ice and stir well.
3. Top and garnish: Add ginger ale and complete with a lemon wedge.

Can You Swap the Liquors?

The Blue Long Island Iced Tea is a sort of kitchen sink beverage. It utilizes nearly everything from the liquor cabinet! Fortunately, you don’t need all the ingredients to craft a tasty BLIIT. Here are some substitution pointers:

– Vodka, tequila, or gin: Omit one of these and double one of the other liquors. For instance, if you don’t have gin, double the tequila. Aim to have at least three of the four primary liquors if possible. Two of the four may also suffice.
– White rum: If white rum isn’t available, consider using aged rum. Dark rum may also be an option, but note that it will alter the drink’s color!

The Ideal Ginger Ale to Use

The ginger ale contributes to a wonderfully fresh Blue Long Island Iced Tea. In fact, I prefer it to the classic version of the drink!

### The Reuben Sandwich: A Deli Classic

Reuben sandwiches are a beloved deli choice for a very good reason. With crispy rye bread, gooey Swiss cheese, zesty sauerkraut, and layers of flavorful corned beef, they present a wonderful mix of tastes and textures. Not only are they tasty, but they can also be whipped up at home in just 20 minutes, making them an ideal option for a quick bite.

#### Flavor Profile

Each mouthful of a Reuben sandwich is packed and bursting with flavor. The savory corned beef complements the zesty sauerkraut perfectly, while the creamy dressing and nutty Swiss cheese provide richness to the overall flavor.

**Pro Tip:** For uniform browning and an exceptionally crispy crust, smear mayo on the outer side of the bread.

#### Serving Suggestions

Reubens are best savored with additional dressing for dipping. They pair excellently with traditional deli accompaniments like chips, pickles, and coleslaw, elevating the entire dining experience.

### Key Ingredients That Matter

1. **Corned Beef:** Utilize store-bought deli slices or remnants of homemade corned beef. Slightly thicker slices are especially effective. Pastrami is also a flavorful alternative.

2. **Sauerkraut:** Opt for sauerkraut from a jar or can, but make sure to squeeze it thoroughly to keep the sandwich from becoming soggy.

3. **Swiss Cheese:** Classic and melty, employ two slices per sandwich for maximum meltiness, or consider baby Swiss for a gentler flavor.

4. **Dressing:** Thousand Island dressing is a favored option for a Reuben. It can be replaced with Russian dressing, or you may combine mayo, ketchup, and diced pickles for a quick homemade variant.

5. **Variations:** If your rye bread is mild, sprinkle a few caraway seeds to enhance the flavor. For additional cheesy goodness, include another slice of Swiss or a light coating of shredded Swiss. Incorporating horseradish and a dash of paprika can also add a spicier punch.

### How to Make a Reuben Sandwich

1. Butter one side of each slice of bread and spread the dressing on the opposite side.
2. Layer with Swiss cheese, sauerkraut, and corned beef. Top with the second slice of bread.
3. Place the buttered side down in a skillet. Cook until golden brown.

**For the perfect crisp:** Use medium-low heat to let the bread crisp gradually while the cheese melts.

**To avoid soggy bread:** Squeeze the sauerkraut very dry with paper towels.

**For a warm Reuben:** If using thick or extra meat, warm the corned beef beforehand to ensure the center heats before the bread gets too dark.

**For the perfect melt:** Place a skillet lid on for 30 to 60 seconds to aid the Swiss cheese in melting more quickly.

### Make-Ahead and Storage Smarts

Reubens are crispiest right from the skillet. Store ingredients separately when feasible. Cooked corned beef will last for up to 4 days in the refrigerator. If already grilled, the assembled sandwich will remain in the fridge for up to 1 day. Refrain from freezing. Reheat in a warm skillet over low heat, flipping once, until crisp once more.

### Nutrition Information

– **Calories:** 683
– **Carbohydrates:** 37g
– **Protein:** 27g
– **Fat:** 47g
– **Saturated Fat:** 18g
– **Cholesterol:** 115mg
– **Sodium:** 2423mg
– **Potassium:** 552mg
– **Fiber:** 5g
– **Sugar:** 8g

### Conclusion

The Reuben sandwich stands as a timeless classic that merges rich flavors and gratifying textures. Whether you’re preparing it for lunch or dinner, this sandwich is sure to satisfy. Relish it with your favorite sides and additional dressing for a delightful meal.

## Alex & Sonja: Gourmet Innovators and Cookbook Writers

**Introduction**

Introducing Alex and Sonja Overhiser, the energetic pair behind the renowned culinary platform, A Couple Cooks. Since 2010, they have been spreading their enthusiasm for straightforward, seasonal cooking to an ever-expanding audience. As authors of two highly regarded cookbooks, busy parents, and a couple who enjoys preparing meals together, Alex and Sonja have developed a site that features thousands of unique recipes, cooking advice, and meal planning suggestions.

**The Journey Begins**

The adventure of A Couple Cooks commenced in 2010 when Alex and Sonja chose to chronicle their culinary experiences. What started as a personal blog rapidly transformed into a thorough resource for home chefs seeking creativity and support in the kitchen. Their goal was clear: to convey the joy of cooking to others and to make delightful, healthy meals available to all.

**Cookbooks and Culinary Philosophy**

Alex and Sonja have penned two cookbooks that embody their culinary beliefs of simplicity and seasonality. Their dishes highlight fresh, whole ingredients and aim to be accessible for cooks of varying expertise. The couple’s commitment to crafting meals that are both healthy and appetizing has struck a chord with readers, garnering them a devoted following.

**A Family Affair**

As active parents, Alex and Sonja recognize the difficulties of juggling family responsibilities with a love for cooking. They frequently engage their children in the kitchen, trying out recipes and discovering new tastes together. This family-oriented approach not only enriches their own experiences but also encourages other families to enjoy cooking and dining together.

**The A Couple Cooks Community**

Throughout the years, A Couple Cooks has transformed into a lively community of cooking aficionados who share a passion for both culinary arts and wholesome eating. The website provides an abundance of resources, including countless unique recipes, culinary tips, and meal planning ideas—all carefully crafted and photographed by Alex and Sonja. Their captivating content and genuine tone have established them as respected figures in the food blogging realm.

**Conclusion**

Alex and Sonja Overhiser have adeptly converted their enthusiasm for cooking into a flourishing online community. Through A Couple Cooks, they perpetually motivate and empower home cooks with their simple, seasonal recipes and practical culinary guidance. While navigating the challenges of parenthood alongside their culinary endeavors, Alex and Sonja remain devoted to sharing the joy of cooking with others, one delightful dish at a time.