01 / ABOUT THE PLACE
About this place
The moment a bowl is placed on the counter, the aroma of seafood drifts up alongside a small side dish that signals the start of the meal at TOMO. One of the shop's pillars, the ago dashi soy sauce ramen, is built on a mellow broth combining the bold, savory depth of dried flying fish (ago dashi) with ma-kombu kelp and a rich animal-stock base. Diners can begin by tasting the medium-thick noodles straight from the broth to appreciate its foundational savoriness. Blending in the accompanying house chili oil bit by bit introduces a fragrant, prickling heat that neatly transforms the bowl mid-meal.
Velvety Chicken Broth and Citrus-Accent Tsukemen
Standing alongside the flying fish dashi is the rich chicken salt ramen, noted for a thick, velvety soup reminiscent of a vegetable potage. This concentrated chicken paitan bowl comes with a small dish of stem wasabi; stirring it in partway through sweeps a refreshing sharpness across the palate. For those seeking the satisfying chew of thick noodles, the tsukemen dipping ramen is another notable draw. It arrives paired with a house-made apple and yuzu vinegar, allowing a splash across the noodles or into the dipping broth toward the end to keep the finish light and bright.
From Solo Lunches to Late-Night Finishes
Seating inside is centered around a U-shaped counter, providing an unhurried, comfortable setting for solo diners. Complementing the noodles are hearty sides like crisp-seared Kurobuta pork gyoza and chashu rice bowls topped with diced pork. Continuous service runs from lunch into the evening, and a wide variety of cashless payment methods are supported, making the shop equally handy for a quick midday meal or a late dinner after finishing business in Akasaka.
