Tokyo: The most expensive ramen in Tokyo

At the heart of this deluxe dish is the finest A5 wagyu beef, a true masterpiece of flavor and texture, prepared in two sumptuous styles: as a rich, juicy steak and as tender sukiyaki.

The dish is a celebration of superior ingredients, featuring a broth of wagyu bone and tail, a rarity in Japanese cuisine, and an oyster-based soy sauce that adds a unique depth of flavor.

The handmade noodles, aged for two days, are a testament to the chef’s dedication to perfection. Made from glutinous wheat flour, these thick noodles are a perfect match for the lavish toppings like sautéed white asparagus, bonito flakes, and a beautifully cooked egg with a runny, vibrant yolk. The final flourish of truffle oil and gold flakes transforms the bowl into a work of art.

For those looking to elevate their experience further, additional side toppings like foie gras and moromi, a fermented sake paste, are available, adding another layer of luxury to this extraordinary dish.

The green citrus offers a refreshing contrast to the rich flavors, completing a meal that’s not just about taste but an all-encompassing sensory journey. This ramen tour in Tokyo isn’t just about savoring a dish; it’s about experiencing a pinnacle of culinary craftsmanship that redefines the boundaries of traditional ramen.