Matador in Kitasenju 牛骨らぁ麺マタドール 北千住

At the end of a few hours’ walk dodging a cool rain in Kitasenju, there was only one conceivable lunch stop. After a couple of years gawking at Brian MacDuckston’s photos of the award winning beef stock ramen at Matador (牛骨らぁ麺マタドール), I wasn’t leaving the neighborhood without a bowl.

Matador in Kitasenju 牛骨らぁ麺マタドール 北千住

Deshi hard at work under the watchful eye of the master

Matador in Kitasenju 牛骨らぁ麺マタドール 北千住

Most people report getting two huge slices of the tender and photogenic roast beef topping. When I visit the shop must be at the end of a hunk, as I get four medium sized ones instead. Just as tasty, and psychologically I feel as if I’ve gotten some kind of bonus. If the soup is sweeter than your taste for ramen broth (a frequent observation for beef stocks like this), you can go to town with the fried garlic chips included among the condiments on the counter.

Matador in Kitasenju 牛骨らぁ麺マタドール 北千住

Gochisōsama.

Matador in Kitasenju 牛骨らぁ麺マタドール 北千住

This post is part of The Tokyo Project, Volume 3. Click here to go to the introduction and table of contents.

Additional volumes: Volume 1, Volume 2