I heard there was a good chicken-broth ramen place near Tokyo Skytree, so I went to check it out. If you know your modern Japanese history, you will recognise that the name Shachu comes from Sakamoto Ryoma’s Kameyama Shachu. I have no idea what Ryoma has to do with chicken broth, but there were Ryoma-themed items scattered all over the place.
Tokusei ramen
I went with all the toppings. Even the chashu is made from chicken. The broth is clean, but a bit on the salty side.
The noodles
The noodles, the broth and the toppings are all decent. But nothing felt all that special. My taste leans more toward double-soup ramen anyway. If you are at Skytree, the crowds are too much and you feel like ramen, I would recommend it.
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