I must confess to having a serious weakness for dishes involving noodles. Some of my favourite Korean dishes involve noodles, especially naengmyeon, a dish of chilled soup and buckwheat noodles. In Korea, you can also find wide variety of instant noodles. My favourite is shin ramyeon, a spicy noodle soup put out by the food conglomerate of Nong Shim. In Japan, you can also find quite a few varieties of ramen. In Myeong-dong, there is a restaurant that I like to visit named Kenzo Ramen. They specialize in many different varieties of Japanese ramen (as opposed to Korean ramyeon). When I was in Fukuoka, Japan last, I did enjoy tasting some of the local varieties of ramen, something that city is sort of famed for.
Apparently, there is a chef in Tokyo who has elevated ordinary ramen to something of high cuisine. Shoichi Fujimaki has introduced a variety of ramen made from about twenty different ingredients and takes three days to prepare. It costs $110. You can read about Shoichi Fujimaki’s Imperial Noodles by clicking on the link below.