Soba House Konjiki-hototogisu

Ramen is incredible- obviously the Michelin star speaks for itself. You must go early, get in line for a ticket. Once you get the ticket you wait for a text or in our case an email to confirm a time frame to come back for your seat. You order on a machine and wait a bit more before being seated at an actual table or counter. Once seated you must eat quickly and that is made very obvious by the signs posted, a person watching how far along you are and the cooks themselves watching you eat. You come here for the food only, no hanging out, no drinks other than water, and get moving.
That being said, the soba noodles are outstanding and the broth is excellent. Well worth the experience!

My first Michelin star Ramen experience. It just hits differently.

Ordered the Special Shio Soba and they did not disappoint!!! The soup had a rich and deep flavor that was a masterful blend of sweetness and umami. The truffle infusion elevated this dish even further. The Chashu that was served was absolutely succulent and delicious! The noodles texture was also perfectly "Al dente".

To dine here you have to be early (at least a long line before the store opens). You will also be prompted to get a queue number, for you to get seated. By no means it isn't easy to dine here but totally worth it.

This is a famous ramen restaurant that I’d been meaning to try for a long time. It’s one of three Michelin star ramen restaurants in Tokyo.

I had the shio soba. Overall it was an excellent ramen. Perfectly bouncy alkaline noodles, with possibly the best ajitama tomago I’ve ever tried.

The separately served pork chashu almost has a ham flavour.. the pork is beautifully marbled, slightly al dente and really works. The broth is well seasoned but I can’t say I noticed any difference between their Mongolian rock salt and Okinawa sea salt based tare compared with the salt tare in other shio ramens that I’ve tried.

The punch from the hamaguri clams is noticeable and great.. however I felt the clam flavour was kind of drowned out by the addition of porcini duxelles and Inca berry sauce. The broth is still great but for me the flavour was a little too busy. I prefer the simple shio and clam liquor flavours to shine through.

I highly recommend you try soba house. The ajitama was wonderful.. a properly cured deep orange yolk which remarkably had a slight bite.. I’ve never experienced ajitama of this quality and style before. Fantastic.

Make sure to grab you ticket and then get in line. I arrived at 11am and chose a ticket for 12:00-13:00. I spent 50 minutes in line and entered at 11:50. Very helpful staff and the touchscreen menu has an English option. Enjoy!