Recent Reviews
● Special Nodoguro Soba (buckwheat noodles) - ¥1150 Maximum TKG (raw egg on rice) - ¥300 I waited about 5 minutes but was able to enter the restaurant quickly. I wasn't expecting much, but I was blown away after taking the first bite. The soup, infused with the rich flavor of nodoguro (blackthroat seaperch), perfectly blended with the noodles, creating a truly delicious experience. (With each sip of the soup, I could detect a faint fishy aroma, but I suppose that's part of the charm of nodoguro...) The TKG was honestly just regular egg on rice, but the deep yellow yolk definitely made it visually appealing and enhanced the taste. It paired wonderfully with the remaining soup. This is definitely a must-visit restaurant!
It's located in an inconspicuous spot, but I've visited several times and tried their soy sauce, salt, nodoguro (deep-sea perch), and tsukemen (dipping noodles). Personally, I prefer the soy sauce ramen. It's clean yet flavorful, with a well-balanced combination of noodles, soup, and toppings. The salt ramen had the strongest impact, but the saltiness was a bit too much for me. However, I didn't mind the flavor-changing aromatic paste (maybe truffle and oyster?). The nodoguro ramen wouldn't be recognizable as such by most people if it wasn't labeled as 'nodoguro' on the menu. I found the fishiness to be quite strong, so I wouldn't necessarily order it again. The tsukemen is a welcome change from the usual thick, fishy broths. The noodles are also more prominent in this dish, which is a plus. Overall, I think this restaurant is well-balanced. Lastly, I highly recommend trying the soup broth even just once after finishing the tsukemen. It's delicious!
This popular ramen shop, known for its long lines during weekday lunch hours, has multiple locations throughout the Kanto region. I visited the Shinjuku branch this time. ◆ Special Soy Sauce Ramen ¥1150 The soup was clear, devoid of any heavy ramen grease, and could be described as a 'subtractive ramen'. The whole wheat noodles had a pleasant texture and flavor, making it hard to stop at just one bite. I definitely recommend ordering a second serving. The accompanying toppings of bamboo shoots, two types of char siu, and marinated egg were all beautifully crafted and showcased the chef's dedication to quality. This was an exceptional ramen that was well worth the wait. I will definitely return next time I'm in the area!
I visited around 2 PM on a weekend and had to wait about 10 minutes for a table. The ramen was around ¥1,000 per bowl. The shoyu ramen had a strong aroma of duck and soy sauce, reminding me of "Kamo to Negi" ramen. Interestingly, it had a strange aftertaste that reminded me of rusk. Everyone should try it! The shio ramen had a gentle flavor, but adding the flavored paste brought out a strong truffle taste. Highly recommended.
Shoyu Ramen for ¥900 + Ajitama (soft-boiled egg) for ¥100. I arrived around 1:30 PM on a weekday and was lucky to get a table without waiting, but it was full when I left. You purchase your tickets first and then are shown to your seat, but water is self-service near the entrance. The noodles were thin and straight, which may be why the food came out so quickly. The soup was a clear, pure white broth made with Oyama chicken and other ingredients. It was incredibly flavorful and complex. The toppings included hossomenma (thin bamboo shoots), green onions, and chicken breast, along with something else I couldn't quite identify. The toppings were seasoned delicately so as not to overpower the soup. The hossomenma lacked any real texture, which was a bit disappointing, but the chicken was cooked perfectly using a low-temperature method. The thin, straight noodles were well-coated in the soup and had a good bite. The more you chewed, the more the delicious flavor of the soup spread in your mouth. The ajitama was a beautiful ruby red color, perfectly cooked to the point where it was just barely set, and it didn't dissolve into the soup. The soup was truly exceptional. It might be the best shoyu ramen I've ever had, even though I'm usually a miso ramen person. There are no large portions, but you can order extra noodles (half a portion for ¥100) so you can add more as needed without the noodles getting soggy. The bowl is deep, so the soup stays warm for a surprisingly long time. It's a bit far from the station, so I can't go there often, but it's a dish I would recommend to anyone. The quality is excellent for the price of ¥900, making it a great value. ● Shio Ramen for ¥950 The flavor was stronger than I expected, so it might be a matter of personal preference. It comes with truffle and something else for a flavor change, but I found it unnecessary and a bit of a distraction. The truffle definitely added a distinct aroma, but it also made the soup saltier. If I had to choose between the two, I'd go with the shoyu ramen.