Tokyo Table Trip

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米其林東京2015首次獲得星級的拉麵店“蔦”成為熱門話題。

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雖然時隔已久,前些天又去了一次。湯頭清澈,無論是醬油味還是鹽味都已是無以倫比的水準,讓人驚艷。

即便是米其林熱潮退燒的現在,每天仍然有數以百計的食客趨之若鶩。2015年開始採用了新的“排隊號”制度。在此大致說明一下

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①每天早上7:30開始派發排隊號。領取排隊號時需要每人交納1,000日幣押金(領取排隊號時可派1位代表領取即可。押金在入店就餐時退還。)

②根據顏色區分入店時間。
午餐:白11:00~12:00/水色12:00~13:00/青13:00~14:00/ピンク14:00~15:00
晚餐:白色18:00~19:00/淺藍色19:00~20:00/藍色20:00~21:00
另外,即使按時間去店仍有可能需等20-30分鐘。

在客人較少的時候無需持排隊號也能入店,但因須優先有號的客人,排隊的時間也會較長。

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雖然就餐規則麻煩,但是能夠減少在店外的排隊時間,也算是一件好事。Good Luck!

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Leo Saito

chief editor, TokyoTableTrip

Since they changed (innovated) the flavor of their ramen at the end of August, I decided to go try it out as soon as I could.
The shoyu(soy sauce) ramen has a stronger chicken flavor now and overall it feels like it has more "umami".
It was also notable that enoki mushrooms were added as a topping.
The shio(salt) ramen had an element of coolness added to the dish with mint as an accent, and seems like it now has stronger elements of "Western" flavor.
I think I may have liked this one better before...

接近 4 年 ago

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