Paul Qui and the Hole In The Wall Team Talk Ramen Shop
[Photograph: Melody Fury]  Ramen Week 2013    Ramen at Tokyo
Station. [Photograph: Paul Qui]  Most memorable bowls  Paul Qui:
My last great bowl was at Tokyo Station—the noodle wasn't so
traditional, it was more like udon, with a chewy texture, that
you dipped into a very intense tonkotsu dashi broth. That was
pretty much it. There wasn't really any meat, and there was a
little bowl of pickles on the side, but the focus was really on
the noodle.  Yoshi Okai: When I was a kid in Kyoto, I hated
ramen noodles. I thought they were so gross. But when I got a
little older and went to Kyoto for the first time, I found a
ramen that was totally amazing, and to this day, it's still my
favorite bowl ever. The broth is made with sake kasu [or lees,
the residual yeast at the bottom of a tank of sake after it
ferments], bonito and kombu. The noodles are a little wide, but
flat, like fettucine, and it comes with a vegetable like green
onion, chicken kashu, and an egg