**External link to the website except written in Japanese
Yesterday on the phone my friend Rick asked me to upload more articles about ramen on this blog.
Perhaps he might not know as well as you that it is rather hard for me to write texts in English; for example, it took me about 3 hours to type each of last 2 articles.
How dare he request me, and what was more, without comments left here!
And he must read my blog as if he saw pornography; ramen is not to see, hear or explain but to eat by yourself, to experience.
(Of course it is needed to see or hear ramen when you eat it.)
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Surprisingly, in this blog I have never introduced you a Jiro-inspired ramen shop in Kameari, Ramen Marusuga (らーめん○菅@亀有) though I have ever visited it many times, last year (maybe about autumn) even with my friend Kaz, who lived then in Chiba pref. and relatively near from myself.
I visit Marusuga when my favorite shop, Ramen Jiro Senju-oohashi (ラーメン二郎 千住大橋店) closes (Thurs-, Sun- and Holiday, and Saturday afternoon); in other words, Marusuga is for me like a mistress (that is, "second woman" [二号さん].)
It is very attractive for me that it closes only Tuesday and is open until 10 p.m. as well as it is located near my house (nearer than Jiro Senju-oohashi.)
According to Ramen Date Base* and Musashi no Nikki*, the master of Marusuga had trained himself at Igossou, Nerima ward (いごっそう＠練馬区), whose master (Mr. Sakai [酒井さん]) had been once a famous assistant of the head shop of Ramen Jiro, Mita (ラーメン二郎@三田本店).
That is, Marusuga's master is a grand-disciple of Jiro Mita (disciple of one [= Igossou] of Jiro Mita's disciples) (三田本店の孫弟子).
About 8:50 p.m. I got there. I got a seat without waiting.
I like this shop also because it is rarely crowded and I do not have to wait in line.
Large-sized ramen
I chose large-sized ramen as usual (750 yen.)
And I asked a staff to add garlic, fat and soy sauce (ニンニク、アブラ、カラメマシ) to ramen but not vegetables; you must not carelessly ask for "more vegetabels" (ヤサイマシ) because they give us incredible amount of vegetables (see this photo*.)
According to RDB (link above), Marusuga's ramen is cooked in stock of pork and chicken in order to serve mild, less-salty broth which can be preferred also by women.
It is ramen that I have eaten so often.
But I felt that today its ramen tasted better than usual; its soup tasted thicker and deeper.
Such a better change of taste brings me back to a shop which I have visited many times.
It is very attractive for me that it closes only Tuesday and is open until 10 p.m. as well as it is located near my house (nearer than Jiro Senju-oohashi.)
According to Ramen Date Base* and Musashi no Nikki*, the master of Marusuga had trained himself at Igossou, Nerima ward (いごっそう＠練馬区), whose master (Mr. Sakai [酒井さん]) had been once a famous assistant of the head shop of Ramen Jiro, Mita (ラーメン二郎@三田本店).
That is, Marusuga's master is a grand-disciple of Jiro Mita (disciple of one [= Igossou] of Jiro Mita's disciples) (三田本店の孫弟子).
About 8:50 p.m. I got there. I got a seat without waiting.
I like this shop also because it is rarely crowded and I do not have to wait in line.
Large-sized ramen
I chose large-sized ramen as usual (750 yen.)
And I asked a staff to add garlic, fat and soy sauce (ニンニク、アブラ、カラメマシ) to ramen but not vegetables; you must not carelessly ask for "more vegetabels" (ヤサイマシ) because they give us incredible amount of vegetables (see this photo*.)
According to RDB (link above), Marusuga's ramen is cooked in stock of pork and chicken in order to serve mild, less-salty broth which can be preferred also by women.
It is ramen that I have eaten so often.
But I felt that today its ramen tasted better than usual; its soup tasted thicker and deeper.
Such a better change of taste brings me back to a shop which I have visited many times.
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