Editorial Reviews
In contrast to the pork-based Tokyo-style ramen served at sister restaurant Kintaro Ramen, chef-owner Daiji Matsubara takes a lighter, more health-conscious approach here. The décor is clean and spare to match, with sheaves of dried grass lining the communal table. Flavour choices for the chicken-based broth are threefold: miso, shio with all-natural imported salt, and shoyu with unpasteurized...
by vanmag
on December 06, 2011 from vanmag
Much has been said already about the more refined and visually appealing setup in this location compared to the one just down the street. In an image conscious city like Vancouver, I find it somewhat fitting that the usually dour and bare bones design of a noodle shop has been upgraded at Motomachi Shokudo. On a first time visit, the differences are really noticeable, despite it being a...
by shokutsu
on July 13, 2011 from foodosophy