This shop has been in operation for nearly 10 years near the edge of Nihonbashi in Edo. Next to it is the well-established western-style restaurant Taimeiken. The interior of this shop is chic and stylish, including the background music, creating a calming atmosphere. They use homemade noodles made from pure domestic wheat and do not use chemical seasonings. The soup has a slight fish broth flavor while smoothly blending chicken and pork broth to create a gentle soy sauce taste. The noodles made from pure domestic wheat are excellent, with a smooth surface and firm yet thin straight noodles that pair perfectly with the soup. The ingredients include two large, tender slices of chashu, flavorful menma, komatsuna, negi, and kaiware. They must be using brand pork and pesticide-free vegetables. I felt their dedication in every aspect. Despite the scorching heat outside, I finished the meal and drink without leaving anything. Thank you for the delicious meal.

【Mitsukoshi-mae】Nihonbashi Seimen-an Nanaren✓Genre: Ramen✓Scene: Friends/Colleagues/Solo✓What I ordered✓Chuka Soba (1,050 yen)✓Visit✓I visited on a holiday afternoon and went straight in. It had been a few years since my last visit to Nanaren! The interior has a bar-like atmosphere✨The soup was made by blending Hinai-Jidori chicken with Oyama chicken and Iwachu pork, slowly extracting it at low temperature, then adding seafood broth and Akita soy sauce to finish off with a light taste! The thick and tender char siu pork was also excellent❤️‍If you feel like having ramen in Mitsukoshi-mae, definitely give it a try♩Thank you for the meal! Please check out my other posts as well! I also have an Instagram (@ranko_foodie). Thank you!

Recently, I haven't been here for a while due to focusing on exploring new places, so I felt like having ramen from a place I used to enjoy. It's located near Mitsukoshimae and I arrived around 1:40 PM. Luckily, there was no line this time. I purchased a ticket for Shina Tsukemen with extra noodles from the vending machine (1100 yen + 250 yen = 1350 yen) and was seated right away. Unfortunately, the reception was bad inside the shop, so I couldn't use my phone. The noodles looked delicious and the broth was rich and tasty. The noodles were thick and had a nice chewy texture. With plenty of ingredients in the broth, it was absolutely delicious. I think this place is one of the top spots for Shoyu Tsukemen that I have ever tasted. The portion size for the extra noodles was worth the price. I finished it quickly and mixing the broth with soup added more flavor. It's been a while since I last visited, but this place is still amazing. I'll come back soon to try their rich broth Tsukemen. Thank you for the meal!

I visited during weekday lunchtime for the rich broth soba. The seafood-based broth is rich, but the flavor is elegant and easy to eat. In the evening, they offer more like an izakaya menu with ramen, so I'd like to go after work. (I started eating before taking a photo, sorry)

Today, I thought about where to go around Nihonbashi, but I didn't have much time, so I intentionally avoided the popular restaurants, and decided to target this place, which is about to celebrate its 10th anniversary. The location seems expensive, and there must be a reason why they have been able to continue for so long. They already have a second store in Kanda, so they must be doing well. The owner trained at famous restaurants like "Nishi-Azabu Gogyo" and "BASSO Drillman," so my expectations were high. When I arrived at 13:04 on a weekday, there was no line outside, and there were 4 customers inside already. There were also 2 customers behind me, so it seems like you might have to wait depending on the time. The dimly lit interior had a trendy izakaya-like atmosphere, with 7 counter seats, 1 table for 2, and a table for 4 in the back. There were 3 male staff members working. Since it was my first visit, I ordered the "chuka soba" for 1050 yen and the "special toppings" for 350 yen at the ticket machine. I was also curious about the "intense broth" but didn't know what that meant, so I chose the normal option. I felt a little hot inside the store, and in about 6 minutes, the "chuka soba" was served. The interior was dark, and the pendant lights were hanging between the seats, so the bowl didn't receive much light, making it hard to see the soup clearly. However, there was a faint good smell of seafood, and the luxurious special toppings covered the noodles. I couldn't tell what the standard toppings were, but it seemed to have 3 types of chashu, 3 sheets of nori, menma, komatsuna, negi, kaiware, and a seasoned egg hidden underneath. When I tasted the soup, it was a light and delicious broth with a strong umami flavor. It seemed to be a blend of chicken-based broth with seafood, but the animal taste didn't stand out, nor did the dried fish flavor, resulting in a well-balanced and rich soup. It wasn't too fishy, so it wasn't clear what was special about it being "intense." The soup had a nice soy sauce kick, and the sweetness from what seemed to be chicken oil added to the overall flavor, making it easy to drink. The homemade flat thin straight noodles were slippery and smooth, with a good chewy texture and a strong wheat flavor. They were cooked just right, retaining a firm texture that didn't get lost in the soup. The three types of chashu were excellent, especially the thick cut charcoal-grilled pork belly, which was tender and flavorful. There was plenty of menma with a mix of thick and regular cuts, each offering a different texture but the same savory flavor. The three sheets of nori were of high quality, and the crunchy komatsuna and diagonally sliced negi and kaiware were attention to detail. The seasoned egg looked ordinary, but was perfectly cooked, with a slightly firm yolk and a good infusion of flavors. This "chuka soba" achieved a high level of balance between the well-made noodles and soup, with no flaws in the supporting elements. It seemed to excel in precision and attention to detail, showcasing the excellence of the ingredients and the meticulous work put into the dish. It left me with the impression of a ramen that suited its location well. Instead of being "not like a non-chemical additive," it leaned toward being "like a non-chemical additive" in its approach, with a high level of completion in maintaining the delicate balance of flavors. The quality of the ingredients and the careful work put into every aspect of the dish made it truly delicious.

Special rich dipping noodles ¥1450 at Nihonbashi Seimen-an Nanarenren. After a business trip, I stopped by this new restaurant. I ordered the special option from the ticket machine on the top left. The noodles were thick and full of wheat flavor. The dipping sauce was a rich and creamy soup made from chicken, pork, and bonito, without any artificial seasoning. It also had chopped onions which added a nice touch. It was slightly sweet, so I added some chili powder. I finished by mixing the remaining soup with hot water and drinking it all. It was my first time trying it, but it gave me a nostalgic feeling of something I ate on another day. #dippingnoodles #Nanarenren #Chuo-ku #Tokyo #ramen #ramen #gourmet #noodlestagram #noodlelover #noodlelover #ramenlover #TokyoRamenMania #RamenClub #noodlestagram #ramenlover #rameninstagrammer #ramenlover #wanttotaste #RamenPatrol #japan #tokyo #japanesefood #ramen #ramennoodles

I arrived at the restaurant Myrebi on Sunday at 11:25 am after reading the reviews and wanting to check it out. When I saw the long line, I thought it was for Myrebi, but it turned out to be for the ramen shop next door. At Myrebi, there were only three people in line at the ticket machine. It seems that if there is a line, you should first purchase a ticket from the machine and then line up again. I bought a ticket for the rich broth soba for 1050 yen from the machine on the right side as soon as I entered, handed it to the staff, and was guided to a counter seat. There was only one seat left when I arrived. The staff consisted of two men and one woman. Soon after, couples and other customers started coming in. The background music in the restaurant was lively Western music. The rich broth soba arrived at 11:35 am. The noodles were thick and chewy. The soup had a strong fish flavor, and I couldn't help but think about the fish powder in it. I'm not a fan of fish powder, but thankfully it didn't taste powdery. However, I was a bit disappointed because I was expecting a stronger bonito broth flavor. The chashu consisted of one tender and one moist slice. The toppings included bamboo shoots, green onions, watercress, and seaweed. I felt like I should have just ordered the regular shoyu ramen. Thank you for the meal.

This was my second visit, and it seems to be 6 years since my last one. I had the tsukemen last time, and I was torn this time, but ended up ordering the Wednesday-only niboshi tsukemen. The firm presence of the noodles brought back memories of the past 6 years. The soup, although labeled as niboshi, was more of a light and elegant broth with niboshi accents. It reminded me that the noodles are what really matter in tsukemen. It's a bit pricey, but I might remember and visit again soon.

The ramen was incredibly delicious and I was surprised. The interior was dark and a bit messy, so I didn't have high expectations. I didn't really think it was a trendy ramen shop... but as soon as I tasted the soup, the rich flavor hit me and I was impressed. It was a soy sauce-based soup made from Hachinohe chicken and fish broth!? What a complex and elaborate soup. The chashu and green vegetables (what were they?) in the soup were also delicious. It was truly the best. And the thick and chewy noodles were amazing. A ramen shop with delicious noodles is always the best. Thank you for the wonderful meal!

This is a place I often visit. I usually go there at night to drink, but besides ramen, the appetizers are generally delicious. I stay for about an hour and always finish with a bowl of "Chinese ramen". The ramen has a soy sauce base, it's light yet flavorful, and the noodles are chewy and easy to eat. Once you try it, you'll want to go back again.

On 23/08/21, I went to the Bank of Japan in Nihonbashi as a proxy to exchange burnt money for a customer. While I was there, I decided to visit a ramen shop. It was around 1 PM when I arrived. Despite expecting a long line due to its ranking in the top 5000 on Tabelog, I was pleasantly surprised to enter the store smoothly without much wait. The menu on the ticket machine included Chuka soba for 1,050 yen, Chuka tsukemen for 1,100 yen, dark broth soba for 1,050 yen, and dark broth tsukemen for 1,100 yen. I tried the Chuka soba, which had a strong chicken-based broth and paired well with the soy sauce seasoning, similar to the taste of duck Nanban soba. Despite its dark appearance, the soup had a surprisingly creamy texture. The thin noodles were delicious on their own. The Char siu came with two slices of rare meat, which was also good. It might be better to avoid visiting during the summer as the kitchen ventilation was poor, and the heat was trapped around the counter seats. The price was slightly over 1,000 yen, but that seems to be the norm these days. Thank you for the meal!

I'll only mention my honest impressions. The noodles and soup are of high quality and delicious. Especially, the special toppings like bamboo shoots, seaweed, chashu (sliced pork), and seasoned egg are added, and I thought that the quality and taste were better than other shops. I definitely recommend ordering them!

I had been curious about this restaurant for a while. I was able to enter without waiting because it was early in the evening. I had the Chinese soba and char siu rice. I had high expectations due to its good reputation, but the taste was quite average. Or is it just me feeling that it lacks a punch? The overall taste feels a bit bland to me. If I happen to pass by again, I will try a different menu next time.

Located just a few minutes' walk from Nihonbashi, this popular ramen shop boasts "homemade noodles made from purely domestic wheat" and "no use of chemical seasonings." With the temperature expected to reach a high of 35°C that day, the temperature inside the shop in Nihonbashi at around noon was almost the same - a scorching 35°C. Opting for tsukemen to beat the heat, I chose the "rich broth tsukemen." Upon handing over the ticket and taking my seat, I discovered a major problem - the temperature inside the shop was abnormally high. With no air flowing despite the open windows, I wondered if this was a COVID-19 precaution. To make matters worse, no cold air was coming from the air conditioner. It was undoubtedly warmer inside than outside. Stepping outside into the 35°C heat felt cooler, sadly, this was the happiest moment during my lunch that day. The noodles were medium-thick and straight, firm with a substantial texture. The dipping sauce was a rich seafood broth, slightly salty. The chashu topping was tender and delicious, but with only two small pieces of braised pork belly, it felt lacking. Served with the noodles were Mizuna and seaweed. The dipping sauce contained larger diced onions, scallions, sesame seeds, bamboo shoots, and greens, with the onions adding a crunchy texture and spiciness. However, I felt like the soup didn't coat the noodles as well as expected. If I had chosen a lighter broth, I might have experienced the refreshing citrusy taste from the sudachi citrus mentioned as a topping. Even after finishing, no additional broth was offered. Paper aprons are provided on the table. Whether this was an exceptional circumstance or the norm, it's hard to fully enjoy a delicious bowl of ramen when the air conditioning is barely working in scorching heat like today. I'm worried that the staff might suffer from heatstroke!

I visited "Nanaren," a noodle restaurant near Nihonbashi. It wasn't very crowded, so we were seated quickly. The atmosphere inside was dimly lit. Day: Weekday Arrival time: 6:45 pm Line: None (about 80% full) Wait time: None Order: Rich broth soba ¥1,050 Soup: Bonito, seafood, rich Noodles: Medium-thick, straight The rich broth had a deep flavor with a complex taste of seafood. The medium-thick noodles paired well with the soup. The rare chashu pork was delicious, and the bamboo shoots were very tender and tasty. Thank you for the meal!

It's hot. What's with this heat? Feels like some kind of punishment. Anyway, it's hot. On days like this, going to the office feels more comfortable than staying home. Arrived at the station, but can't think of anything to eat. Went to this place for the first time in a while. It feels nostalgic. I think the last visit was about 4 years ago. I remember sitting by the window that time. This restaurant is located along the river, and I think they open the terrace seats by the river in the summer. Please sit at the counter. I had the lighter version of the miso ramen. It was delicious from the first bite, and I forgot about the taste after just leaving a good memory. It's a ramen that is assertive in a good way. The texture of the noodles is really delicious. The sides are also solid. Considering my health, I'll try the stronger version next time.

I went to Nihonbashi and discovered a delicious restaurant! Tokyo truly has so many interesting places to eat. I had ramen for lunch after a long time. It seems like this place focuses on quality ingredients. Their website is really cool, so I recommend checking it out. They use domestically produced wheat noodles and soup without chemical seasonings. Thanks to that, I was able to enjoy the soup until the last drop! I went there before 11:30 am on a weekday and got seated right away, but by the time I finished eating, there was a long line!! It's really a popular spot. Next time, I want to try their tsukemen too!

I had some business in the Marunouchi area near the Imperial Palace, so I decided to take a walk and have ramen through Nihonbashi. I timed my departure to arrive at Nanaren's opening time at 11:30. I got there around 11:40 and was able to enter without much of a wait compared to last time. Last time I had their tantanmen, so this time I got the tsukemen (1100 yen + extra noodles 250 yen) from the ticket machine! My partner ordered the rich pork-based tsukemen. The slightly tangy soup was just right for summer and the heat. It had a refreshing taste with a strong fish and soy sauce base, tender pork chashu, and chewy thick noodles that paired really well together (*´ч`*). Even though I got the large serving, the portion was quite generous, but my partner's regular size was also sizable, so they shared half of the rich tsukemen! The richness of the tonkotsu base in the rich tsukemen was well-balanced and not overwhelming. We almost finished two portions, but we enjoyed it till the end (°~°)ｳﾏｯ

When I arrived just before the opening, I saw a long line, but it turned out to be for the Western-style restaurant next door. I was lucky to be seated second at the ramen restaurant, which quickly became full. Since it was too hot, I opted for tsukemen instead of ramen. I love the tsukemen with citrus that I used to be obsessed with. Both the noodles and the soup were delicious! It wouldn't hurt to have more flavor in the noodles. The chashu was tasty. But man, tsukemen has gotten expensive...

The appealing photos on the signboard lured me into the shop. The interior is small but cozy. I ordered the Chinese-style tsukemen with special toppings. The seared chashu was amazing, and the menma was large! The soup had a refreshing acidity to it and was drinkable! With the special toppings, there was a satisfying amount of food. It was light and delicious until the last bite. If I had to pick something to improve, the white of the seasoned egg was a bit soft. But I would definitely want to come back to this restaurant.

I arrived around 12:30 on Saturday. There was a long line ahead for Taimaiken. This place has a higher score on Tabelog, but only about half full inside. I ordered the rich broth soba. There was only one staff member each in the kitchen and hall, who did not appear to be Japanese. They seemed quite capable. However, two people who arrived after me got their ramen and tsukemen before me. I thought it was strange to serve the tsukemen first, so I complained. They explained that the rich broth soba has thick noodles that take longer to cook. Usually the tsukemen is delayed, and most places would inform you of that. I ate with a bit of annoyance, so my evaluation may not be accurate. Overall, it was just decent. By the time I finished eating, a Japanese staff member appeared in the kitchen. (laughs) What a mess. If they had just told me the wait time, it would've been a normal meal.