Ramen Mozu

Ramen Mozu gives its light salt ramen a distinctive lift with the acidity of white wine and citrus. The restaurant describes its special salt ramen as based on salt and white soy sauce, with white wine, white-wine vinegar and citrus added. Diners who have tried it have reported a clear, Japanese-style broth with notes of chicken and dried fish, alongside a wine-like, Western touch. They have also found it clean-tasting yet full-bodied. The signature bowl is a natural choice for anyone drawn to the menu’s balance of acidity and savouriness.

For a variation in toppings, there is also a salt ramen with wontons. One diner who tried the special salt ramen reported that the wontons stood out for their shrimp and shiso flavour, while the chicken chashu was tender and the noodles were medium-thin and straight. These are observations from one person’s experience of the special salt ramen, so they should not be taken as a description of the standard salt ramen or the wonton version. They are best regarded as details of a particular bowl that a diner may be able to choose from the menu.

For a different flavour profile, the menu also lists soy-sauce ramen, described as using nama-shoyu (unpasteurised soy sauce) and a blend of several liqueurs and red wine, as well as dipping noodles. Another option for a more unusual bowl is the “Wagyu Ramen”, described as topped with Kuroge Wagyu beef and tempura of lotus root, nanohana (rapeseed blossoms) and asparagus, then finished with shaved truffle. Menu information, including a price, is available for this dish, but its current availability has not been confirmed; consider it a special possibility if it is being served when you visit.

The restaurant is on the basement level 1 of Akasaka Biz Tower, and counter seating is available. Payment is cash only, and reservations are not accepted, so it is worth keeping both points in mind before you go.