Cody Mizuno is excited about one of the Japanese capital’s emerging ramen trends: fresh fish-based ramen. The one we’re about to visit is called Madai Ramen Mengyo, which translates to “fresh fish”, and the soup here is made with luxurious fresh snapper or sea bream (the two names are used interchangeably in Japan), rather than the usual dried fish, or dashi, that characterises most Japanese fish-based broths.
We duck inside a small shop lined with a narrow wooden counter along one side, punch in our orders on the push-button machine and are soon presented with a fragrant – verging on pungent – bowl of glistening, slightly opaque snapper soup, filled with textured handmade noodles and topped with blush-pink folds of
