Taste｜Tokyo Ramen BreakBeats Meguro

『Ramen Break Beats』

Initial rating: 4.28

Recent rating: 4.1

Reason for rating drop: High popularity leading to difficulty in securing a seat, increase in ingredient prices, and approaching the higher price range for ramen. Personal recommendation: Salt-based ramen (Shio Ramen)

Address: 1st Floor, Ivy Heights, 4-21-19 Meguro, Meguro-ku, Tokyo

🚇: 10-15 minutes walk from Yutenji Station, Tokyu Toyoko Line Reservation-based system, no walk-ins accepted.

'Ramen Break Beats' opened on January 8, 2022. It is located approximately a 10-minute walk from Yutenji Station on the Tokyu Toyoko Line. Along the way, the scenery gradually transitions from a shopping street to a residential area, which might raise concerns for some people who may wonder if there could be a ramen shop in such a location. However, there is no need to worry as this unique establishment awaits you.

The menu at the shop offers two main categories: Shio (salt-based) and Shoyu (soy sauce-based). The signature dish is the Family Ramen (Zenboku Ramen) which includes ajitama (seasoned egg), nori (seaweed), pork and chicken wontons, pork shoulder, chicken chashu, and a highlight—scallops.

The soup base of this ramen consists of Amakusa Daioh chicken, Hakata chicken, and Rausu kelp. The chicken brings out a rich umami flavor with a hint of sweetness, and you can also taste a distinct wildness in the chicken flavor. Personally, I really enjoy this unique taste, but it might pique the curiosity or concern of some individuals. The broth doesn't have an overwhelming amount of oil, making it relatively light in that aspect.

The noodles are thin straight noodles made by Mikawa Seimen, providing a smooth and tender texture with a refreshing taste.

There are two types of chashu (braised pork). The chicken chashu is absolutely delicious and can easily make it to the top ranks of the Japanese chicken chashu list. As for the pork shoulder chashu, it is cooked at a low temperature (previously criticized by local food bloggers for being too rare, but now it is lightly grilled with a blowtorch) which results in the fat melting into the soup, creating a captivating and indulgent experience. (At this moment, I feel like spinning in place.) Truly, it is the ingredients with a touch of guilt that bring about such extreme happiness.

The scallop bomb, with its delightful chewiness and lingering sweetness, is like a little surprise that explodes with infinite flavors. It harmoniously combines the sweetness of the scallops with the umami of the final spoonful of broth, providing a perfect ending to this culinary journey and leaving an unforgettable aftertaste.