Recent Reviews
I visited Horiiuchi, famous for their tsukemen, around 6 PM on a weekday. While not completely full, there was a steady stream of customers. As a fan of natto, I couldn't resist ordering the "Natto Zaru Ramen." The bubbly, natto-infused dipping broth was simply divine. I dipped the generous portion of noodles into the broth, twirling them with the natto and char siu, and slurped them down. The deliciousness was simply irresistible! It was like a luxurious version of natto and egg over rice. Even without a large portion, the noodles were more than enough for a man. It was a truly satisfying meal.
I frequent "Horiuchi"'s Shinbashi branch and "Manrai" next door, but this was my first time at this location. I chose the ramen for 1000 yen. What I love about this place is the comforting, gentle soup and the smooth, slurpable noodles. I'm a huge fan of "二郎" (a popular ramen chain known for its intense flavors), but there's always a sense of facing a challenge before eating there (maybe it's just me?). "Horiuchi" doesn't have that kind of intimidating aura. It feels like Mother Earth welcoming everyone with open arms. That's probably the secret to its longevity. Thank you for teaching me about the subtleties of life!
I tried the "zaru chashu" (cold ramen with sliced pork). It wasn't bad, but I'm not sure if it's my taste. The broth lacked something and was lukewarm. The chashu was average, and so were the noodles. I'm not sure why this place is so popular. I won't be going back.
## Restaurant Name Horiiuchi Ramen Shinjuku Main Store ## Location Shinjuku Station ## Budget ~¥999 ## Ordered Menu - Zaru Ramen ----- I visited around 4 PM on a Sunday. It was during the "idle time" when restaurants are relatively empty, but Horiiuchi was packed, with about half the seats filled. It's truly popular. The interior has only counter seats. There are over 10 seats, and during lunch, there's a wait, so be aware. It's best to come in a small group. As mentioned above, I ordered the Zaru Ramen. ▼Zaru Ramen It's quite voluminous, with over 200 grams per serving. The noodles are flat. They're smooth and chewy, almost like udon. They have a good bite and are satisfying. The soup seems to be based on animal broth. I couldn't tell if it was pork or chicken, but it might be pork. It's surprisingly light and would appeal to most people. The sharpness of the soy sauce and the spicy kick of the chili pepper are great. Just like the Shinbashi branch, the flavor is consistently delicious. Also, the char siu was surprisingly tender and the amount was just right. If I had ordered the char siu zaru ramen, there would have been too much char siu, and it would have been tough to finish. I added a bit of pepper and vinegar halfway through. It balanced the flavors and added depth, making it even more delicious. Horiiuchi is always delicious! That's all. It's consistently delicious, and I was surprised by how good the char siu was. I had the impression that it was tough, but that was completely wrong! Next time, I'll try the ramen. Thank you for the meal. I'll be back. ※Please like and save this post!
This is a popular ramen shop that represents the Shinjuku Station West Exit area. It's a spin-off of "Manrai," located just a one-minute walk away, and they offer similar menus. However, for some reason, they've carved out a unique niche, and both shops have loyal fans. I'm a regular at the Shinbashi branch, frequenting it for both morning and regular ramen, but this was my first time at the Shinjuku main branch. I entered with a sense of anticipation, passing through the seemingly formal entrance curtain. "Zaru Ramen / ¥950" The menu is incredibly simple, essentially offering a choice between warm ramen or a cold dipping noodle style called "zaru ramen." You can also choose add-ons like natto (fermented soybeans), eggs, and extra chashu (pork). This time, I opted for the most basic "zaru ramen." The amount of noodles served on the zaru (bamboo basket) was slightly more than at the Shinbashi branch. It was similarly topped with chopped seaweed, and the noodles were well-chilled in cold water, giving them a glossy appearance. They had a nice bite and a pleasant texture. The dipping broth, however, had less chashu compared to the Shinbashi branch. The broth, containing thinly sliced, aged chashu, menma (bamboo shoots), and scallions, was a light soy sauce base with a deep flavor. The spicy kick of pepper was perfect, and the broth had a pleasant richness that complemented the flat noodles, making for a delicious combination. After finishing the noodles, I drank the remaining, undiluted, concentrated broth. I know it's high in salt and not good for my health, but it's the most satisfying part and I can't resist. The kitchen area is almost as large as the dining space, with several chefs working inside. The atmosphere, reminiscent of a Japanese restaurant or a traditional Japanese inn, is characteristic of Horiuchi. The service is also excellent, making it a place I want to visit again and again.