Recent Reviews
I visited around 1 PM on a Sunday. The restaurant is located behind Shinjuku Marui, and even though I avoided the peak lunch hour, there was a constant line of about 15 people. While waiting in line, the staff guided us to purchase tickets from the vending machine beforehand, which made the process from entering the restaurant to getting our food very smooth. After waiting for about 30 minutes, I entered the restaurant. I was tempted by the winter-limited "Spicy Garlic Chive Soba," but since it was my first time, I ordered the "Soy Sauce Ramen," "Nodoguro Soba," "Maximum TKG (Egg over Rice)," and "Maximum Oyako-don (Chicken and Egg Rice Bowl)." The soy sauce ramen had an explosion of chicken oil umami. The deep soup and the noodles with a good bite went perfectly together. The rich color of the egg yolk was very appetizing. The menma and char siu must have been carefully prepared, because I finished it in no time. The Nodoguro Soba had an incredibly delicious seafood soup, and both were equally delicious, making it hard to choose a favorite. The food was delicious, and I was very satisfied with the incredibly friendly service from the staff! I will definitely visit again.
I had a late lunch in Shinjuku, and surprisingly, there was no line at this usually crowded restaurant, so I went in right away. It was around 4 PM, but the place was almost full, a testament to its popularity. ▪️Ajitama Shoyu Ramen (¥1,000) The soup was a clear, beautiful chicken broth, so flavorful that I drank it all. The noodles were thin, with whole wheat flour, and you could really taste the noodles with every bite. The egg had a rich, dark yolk and was perfectly soft-boiled, just the way I like it. There were two types of char siu (pork shoulder loin and chicken breast), and I enjoyed the different textures. I'd love to visit again if the timing is right.
Although it's in a somewhat hidden location, I've visited several times and tried the soy sauce, salt, blackthroat seaperch, and tsukemen (dipping noodles). Personally, I liked the soy sauce ramen the best. It's refreshing yet has a rich depth, and the balance between the noodles, soup, and toppings is excellent. The salt ramen had the strongest impact, but the saltiness was a bit too strong for me. However, I didn't dislike the flavored paste for changing the taste (it seemed to have truffle and oyster flavors?). Regarding the blackthroat seaperch ramen, if the menu didn't specify "blackthroat seaperch," most people wouldn't know what kind of fish it was. I found the fishiness to be quite strong, so I felt I wouldn't necessarily choose it again. The tsukemen was great just because the soup wasn't the thick, fish-based type that spills everywhere! Also, it's easier to appreciate the deliciousness of the noodles compared to the ramen. Overall, I felt this is a well-balanced restaurant. Finally, if you order the tsukemen, I highly recommend trying the soup after it's been diluted with hot water, even if it's just a sip! It's delicious!
●Special Nodoguro Soba: 1150 yen Maximum TKG (Egg over Rice): 300 yen I waited in line for about 5 minutes, but I was seated quickly. I didn't have high expectations, but I was moved the moment I took my first bite. The soup, with its strong Nodoguro flavor, and the noodles were in perfect balance and incredibly delicious. (Each time I sipped the soup, I could faintly taste a bit of fishiness, but perhaps that's part of what makes Nodoguro so good...?) The TKG was honestly just a regular egg over rice, but the rich color of the yolk made it visually appealing and delicious. It went really well with the remaining soup. This is a great restaurant that I definitely want to visit again!
Soy Sauce Ramen 900 yen + Soft-Boiled Egg 100 yen. Visited on a weekday after 2:30 PM, luckily there was no wait, but it was full when I left. You buy a ticket first, and then you're shown to your seat, but water is self-service near the entrance. Perhaps because of the thin, straight noodles, the service was quite fast. The soup is a pure white chicken broth made with Oyama chicken, and it's shimmering. The soup is incredibly deep and delicious. The toppings are bamboo shoots, green onions, and char siu, which was chicken breast and something else, haha. The toppings are gently seasoned so as not to interfere with the soup. The bamboo shoots had no texture, which was a bit disappointing, but the char siu was cooked at a low temperature, but it was well-cooked. The thin, straight noodles cling well to the soup, and they have a good texture, so the more you chew, the more the deliciousness of the soup spreads. The soft-boiled egg is a beautiful ruby color, perfectly cooked so it barely dissolves into the soup. Above all, the soup is delicious, and it might be the best soy sauce ramen I've ever had, since I usually prefer miso ramen, haha. There are no large portions, but you can order extra noodles, starting from a half portion for 100 yen, so you can add them at the right time without the noodles getting soggy. The bowl is deep, so it doesn't cool down easily. It's a bit far from the station, so I can't go often, but it's a product that I can recommend to anyone, and at this quality, 900 yen is great value. ● Salt Ramen 950 yen It was more strongly flavored than I expected, so it might be a matter of preference. It comes with a truffle flavor and something else for a flavor change, but it felt unnecessary to me. I could definitely taste the flavor, but it also made it even saltier. Between these two, I'd definitely choose the soy sauce ramen. ● Mixed Noodles Thick noodles with a satisfying texture, and it also comes with something for a flavor change. A truffle-flavored egg yolk? I'm not sure what it is. I guess it's a matter of preference, but I prefer ramen because I like the way the soup clings to the thin noodles. The seasoning becomes richer, so adding the egg yolk for a flavor change adds even more flavor and richness, and even squeezing lemon on it doesn't make it refreshing at all. If that's the case, I'd rather pour vinegar on it.