December 29th. It might be available nearby, but this will probably be the last ramen of the year that I go out of my way for. Feels like the grand finale. Of course, the perfect way to end the year is at Eifuku Daishoken. It seems they've been opening before 11 am lately, but the exact time is uncertain. Arrived at 10:50 and there were already 18 people waiting outside! Seriously?! There might be a line like this around noon, but I haven't seen it this long in years. Quickly 8 people lined up behind me. Seems like many are conscious of going before the end of the year. Waited 25 minutes until getting seated. Another 10 minutes until served. Received my ramen with a bit less noodles. Even with less noodles, I couldn't finish it all. Took a sip of the soup. Delicious! Still my favorite soup. Compared to 30 years ago, there's less layer of lard in the soup. I always wished for less oil since then, so it's just right. The soup, chashu, and menma are perfect. However, the noodles have improved in softness compared to before. Hopefully the 3rd generation takes the lead and makes further improvements.

I visited Daishoken in Nagafukucho after a while. It's the main branch of the Nagafukucho series. It's nice to wait in line now that it's cooler. Today, I ordered the Chashu Ramen with raw egg for ¥1390. It's funny how some people come into the restaurant without researching at all. There was someone who ordered "Wonton Ramen" without even looking at the menu. Probably someone who had tried a Nagafukucho-style ramen somewhere else and thought they knew it all. Just so you know, Daishoken in Nagafukucho only serves Chinese noodles or Chashu Ramen. And there are no extra-large portions. Be careful. The Wonton Ramen and Tsukemen were probably creations by the apprentices, with completely different origins. But the staff at Nagafukucho are truly amazing. The landlady and the staff are all polite and refreshing in their service. They kindly explain things, and for some reason, the staff kept apologizing. They're amazing. Even though we're the ones being served, they show gratitude. The Chashu Ramen is delicious, of course. The soft noodles are probably lifted just before they lose their firmness due to the kansui, remaining deliciously soft without becoming too stretchy. The Chashu seems a bit fatty. It's a bit heavy. And was there more lard today? Is it just that the Chashu is fatty? The soup didn't have the yuzu aroma as usual, making it tough to keep drinking the heavily bonito-flavored soup. I can't tell if it's a "change in taste" or a "mistake," but it was delicious in its own way. Phew, I'm full. Thanks to the "Moguri" customer today, I felt the pride of the service at Daishoken in Nagafukucho. I'm grateful that you came all the way to Nagafukucho because you liked the apprentices' shop. Please enjoy the taste of Nagafukucho as well. The spirit was so uplifting. I love the taste, but I love it even more now. Thank you for the meal. Thank you always.

I visited the unique Chinese noodle shop, Eifuku Daishoken, after a long time due to timing issues. While there are many ramen shops out there, Eifuku Daishoken is unparalleled in my opinion. You know how people often ask what you'd want for your last meal? Well, for me, it's the Chinese noodles from Eifuku Daishoken. It may sound exaggerated, but I truly feel that way. Today was a Saturday night on a holiday, with a decent line of customers despite the light rain. A staff member quickly brought an umbrella from inside, a beige one with "Daishoken" written on it. I even thought about buying that umbrella if it was for sale (laughs). After about a 20-minute wait, it was finally my turn to enter. I ordered my usual Chinese noodles with a raw egg topping and seasoned bamboo shoots. Since they had asked beforehand if I wanted less noodles, my dish arrived promptly. The first sip of the soup was as refreshing as always, with its well-balanced bonito flavor that never gets old. The noodles were perfectly cooked, as usual. I enjoyed the seasoned bamboo shoots as a break between bites and then savored the noodles mixed with the raw egg in the second half, creating a slightly milder flavor. It's a bowl where you can enjoy two different delicious tastes in one. Once again, I am grateful to Eifuku Daishoken for today's meal.

I mistakenly thought that the recommended Higashi-Ikebukuro Taishoken could not be betrayed by Nagaoka-cho Taishoken!!! They are completely different, just happen to have the same name. I like the taste of Taishoken Yamagishi at Higashi-Ikebukuro, so I often visit his disciple's shop and order tsukemen. Led by the devil's voice saying, "I'm hungry, shall we go to Nagaoka-cho Taishoken?" I visited Nagaoka-cho Taishoken for the first time. Char siu ramen (1340 yen) + raw egg (50 yen) Soup in one sip. This is delicious!! The soup that doesn't cool down reminds me of "Mochimochi no Ki" being so hot. The taste might be similar too. Now, going back to it, I understand why Nagaoka-cho Taishoken is popular! The gentle soup based on bonito that never gets boring. I can tell they use various ingredients like dried sardines, vegetables, and bones for the broth. A deep flavor. The amount of noodles that fill you up. Higashi-Ikebukuro Taishoken is amazing, but Nagaoka-cho Taishoken is also amazing after all. I bow down.

On a holiday, I went on a ramen food tour. I had been curious about this restaurant since seeing reviews on Mairebi-sama. I went in the evening to match the opening time. I arrived 15 minutes before opening and was fifth in line. By opening time, there were about 30 people waiting. It's such a popular place to have so many people lining up at once. Many customers seemed to be buying souvenir ramen. I ordered the Char Siu Ramen (less noodles) for 1,340 yen and it arrived in about 10 minutes. I was surprised by the large bowl on the aluminum tray!! Even with fewer noodles, there was a substantial amount. It seems the regular serving has 2 portions of noodles. The hot soup had a fragrance of seafood broth. It was gentle and had depth without any strong or fishy taste. The tender char siu was fragrant, with a good balance of sweet fat and light meat. It was flavorful without feeling heavy, and you could eat as many slices as you wanted. The crunchy bamboo shoots didn't have much flavor on their own but blended well with the soup. The noodles were on the softer side. As the taste felt a bit monotonous, it was nice to be able to change it up with raw egg or vinegar. This ramen might evoke a nostalgic, comforting feeling. I'm satisfied after eating the ramen I was curious about until my stomach was full. (⁠◍⁠•⁠ᴗ⁠•⁠◍⁠)⁠✧⁠*⁠.

My evaluation may not be reliable, but this restaurant is exceptional (especially for the ladies...). I've probably visited over 100 times. I came here today feeling excited as always. However, I can't finish the meal without my helper now... It's a shame! Back in my student days, I believed I needed to gain weight for skiing competitions, so I ate a lot. I could easily finish a bowl here. My teammates would finish every drop of soup and lift their bowls in the end. Ah, such wonderful memories of my youth... The first few times might be overwhelming due to the amount of noodles and the pressure. The soup, chashu, and bamboo shoots may still be the best. The soft noodles are charming... But have they become thinner? Easier to eat though. Ah, it was delicious!

Depending on the day or the person, the soy sauce seasoning can vary from strong to just right, haha. Today it was a bit on the stronger side, so usually I start by eating 1/3 of the noodles and bamboo shoots without adding anything, then sprinkle pepper on the next 1/3 for the noodles and pork, and finally add vinegar to the last 1/3. But today, I ended up adding vinegar around halfway through, haha. Unbeknownst to me, there was an introduction to the ramen on the back of the menu!

After starting a diet, I had ramen for the first time in 4 months. I had wanted to try this place for a while, so I lined up for my first visit on Saturday at 2:40 PM. In conclusion, it wasn't to my liking... I was disappointed. As others have mentioned, the portion of noodles was large, on the softer side, with a scent of dried fish in the ramen.

Visited Daikoken in Nagafuku-cho at 11:12 on Wednesday, September 6, 2023. It had a rating of 3.73 on Tabelog's Top 5000 at the time. Originally planned to go to Bonito Soup Noodle Like, but saw a shorter line at Daikoken and decided to change plans. There were 5 customers ahead of me, and it started to rain lightly even though I didn't have an umbrella. I wanted to get inside quickly. At 11:24, the restaurant had 3 cooks and 2 staff members. There were 13 counter seats and 10 table seats, with classical music playing in the background. I ordered the Char Siu Ramen for 1340 yen. Daikoken is a well-known, long-established restaurant that I visited for the first time in about 10 years. The rich bonito soup here is delicious even for someone like me who isn't a fan of strong bonito flavor. The surface of the soup is covered with lard, which is characteristic of Daikoken. The bowl is large, and the soy sauce-based soup with pork and lard has a powerful flavor without being overwhelming. The noodles are slightly chewy and not overly soft. The Char Siu is tasty and has a good texture, despite looking thin. The bamboo shoots are crunchy and flavorful, showing the attention to detail of this renowned restaurant. The staff even refilled my water while I was eating, a level of service I haven't experienced in ramen shops since I started using Tabelog about six months ago. It felt more like a thoughtful touch you'd find in a fancy restaurant. As I left, there were 17 people waiting in line, with few using umbrellas. Daikoken's popularity is undeniable, and its consistent quality makes it a favorite among many. Overall, the experience was excellent. Thank you for the meal.

Char siu ramen: 1,340 yen I wanted to eat Nagafuku-style ramen, so I went straight to Nagafuku-cho (^^) I mistakenly thought they were open every day, but they were closed two days in a row... Today, I checked their website!! The perfect balance and softness of the noodles are outstanding (o^^o) The amount of noodles is starting to feel a bit too much for me 0924 update ⭐️ Tabelog rating: 3.73 <Self-standard> 4.5: Tengoku ya‼︎ 4.0: Meiten ya! 3.5: Hutuu ya 3.0: Zannen ya

#Nagafukucho Station's historic famous restaurant #Nagafukucho Daishoken #Chinese noodles #Chinese noodles with raw egg #Double soup with seafood and animal broth #Camellia lard #Hot soup #Served with raw egg like sukiyaki style #Nagafukucho Station #Keio Inokashira Line #Miehera noodles It was said to open at 11:00, so I arrived 20 minutes early and there was no line, probably because it was a hot weekday. When I thought so, it was already open. The restaurant was almost full when I entered, with a pleasant scent of dried fish in the air. I ordered the Chinese noodles with raw egg for 1180 yen. The staff asked if I wanted less noodles, and I requested a normal amount. It arrived on a silver tray. I had imagined it to be a light traditional Chinese soba, but the surface was covered in lard, and the hot soup had a strong flavor even hinting at the bitterness of dried fish. The smooth and chewy curly noodles were like having two regular servings. The char siu had a good balance of lean and fatty parts, and I really liked the texture ☺️ I dipped the noodles in raw egg halfway through to eat it in a sukiyaki style, and enjoyed it until the end by changing the taste with the table's chili oil and vinegar ☺️ The bottom of the glass for water was thick and sturdy to prevent it from tipping over during the meal, and the tissues were of high quality, showing attention to detail in the restaurant. Thank you for the meal.

When you exit the Eifukucho Station on the Keio Inokashira Line in Eifukucho, you'll see the Eifukucho Daikokuken line across the Eifukucho Station intersection on Inokashira Street. I arrived on a weekday just before 7 p.m. There was a line of about 15-20 people along the store, from the "entrance" to the "exit" of the store. While waiting in line, you can smell the aroma of dried bonito outside the store. As I got closer to entering, a staff member asked me if I wanted less noodles, and I requested less noodles. After a 30-minute wait from arrival, I was finally seated. I shared a table with 4 people (with acrylic dividers). The staff served a glass of cold water with a large ice cube. I ordered the chashu ramen from the staff. Soon after, the chashu ramen arrived. Eifukucho Daikokuken serves ramen on a silver tray. Respectful ramen shops also adopt this style. The bowl was covered with about 10 slices of chashu and plenty of menma in the center. Even though I asked for less noodles, there was still a substantial amount. The soy sauce-based soup is a blend of three types of soy sauce - katakuchi, urume, and hirako - along with bonito flakes, mackerel flakes, and dried shiitake mushrooms, in addition to pork bones, lard, onions, and potatoes. This results in a rich soup with a soy sauce flavor. The noodles are curly and chewy, usually coming in 2 servings (probably 1.5 servings for less noodles). The chashu pork, marinated in a secret sauce, consisted of 4 slices for regular ramen and about 10 slices for chashu ramen. The dried menma from Taiwan was slowly boiled and is a delicious side dish on its own. Eifukucho Daikokuken's attention to detail extends beyond the soup, noodles, and ingredients. The thick-bottomed glass of cold water served at the beginning is an original glass designed not to tip over during the meal. It contains two large ice cubes. The staff constantly circulates, refilling the cold water. As you enjoy the hot soup with lard, your body warms up and you start to sweat. Drinking cold water helps cool down your body and reset your palate to continue eating. With a large ladle that can hold both soup and noodles, you can enjoy a generous serving of noodles without worrying about losing them in the bowl. After customers leave, the staff meticulously clean the counter with a cloth, ensuring a hygienic environment. The restaurant plays classical music instead of trendy or upbeat tunes to create a relaxed dining atmosphere. The souvenir ramen is excellent, with some customers buying it without dining in. The attention to detail and consideration for customers is why this restaurant always has long lines. That's all.

If you love Daikokuya, a sacred place you must visit is Daikokuya in Nagafuku-cho. Located in front of the Keio Inokashira Line Nagafuku-cho Station, I went to taste the Chinese noodles here not by train, but by a light van. There are several coin parking lots nearby, so it seems like you won't have trouble finding parking. I arrived 15 minutes after the opening on a weekday evening, but the restaurant was already full, with about 10 people waiting! Still, the turnover was good, and I think I didn't have to wait more than 10 minutes. I ordered at the counter and my noodles arrived in about 5 minutes. It was delicious! But, my personal honest opinion... I prefer the ones in Omiya and Musashi-Takagi!!! Of course, I'm only human, so my review might change next time depending on my condition that day and other factors... I'd like to come back again and write another review!

It's been a while since I last visited Daikokuken in Nagafukumachi. I was craving for their hot soup, so I decided to wait in line with 7 people ahead of me. After a 15-minute wait, I finally got in. The staff was as friendly and efficient as ever. I ordered ramen with an egg. The soup was piping hot as usual, and the egg was perfectly cooked. I enjoyed it first as tsukemen style, then switched to the regular way of eating. The taste was delicious as always. Thank you for the meal. I will definitely come back again.

After renewing my driver's license, I visited this place for the first time in a while. I arrived before 11 am, but they were already open, so maybe their business hours have changed? While waiting in line, a sudden downpour hit, but thanks to Daishoken's thorough service, they had umbrellas available for customers to use freely, which I noticed for the first time and appreciated. The taste of their Chinese noodles seems to be subtly evolving, with more chashu and a gentler soup. My favorite ramen remains consistently delicious. Also, it seems like they now offer the option to choose extra or less noodles for free.

Eifuku-cho Daishoken @ Eifuku-cho ● Char siu ramen 1340 yen ● Raw egg 50 yen A long-established ramen shop founded in 1955 on Inokashira Street, a 1-minute walk from Eifuku-cho Station North Exit on the Keio Inokashira Line. Daishoken in Eifuku-cho has produced many successful branch shops and is one of Tokyo's renowned ramen shops. In the Tokyo metropolitan area, there are numerous ramen shops with the name "Daishoken," divided into three main lineages: "Higashi-Ikebukuro," "Nakano," and "Eifuku-cho." The first lineage, known as "Higashi-Ikebukuro," includes the originator of tsukemen, the famous "Higashi-Ikebukuro Daishoken," founded in 1961. The founder, Mr. Kazuo Yamagishi, is also known as the god of ramen, with homemade thick noodles and rich soup as its distinctive features. The second lineage, "Nakano," includes the shop "Nakano Daishoken," founded in 1951. The founder, Mr. Masayasu Sakaguchi, is a cousin of Kazuo Yamagishi. The third lineage, including "Eifuku-cho Daishoken," was founded in 1955 and led by Mr. Kenji Kusamura. This lineage is completely separate from the other two and does not serve tsukemen at its main shop. Eifuku-cho Daishoken, following the Higashi-Ikebukuro lineage, is a popular shop with many branch shops. The first-generation owner, Mr. Kusamura, is considered a pioneer in ramen-making with a focus on ingredients. He noticed that at the time, all ramen soups were made with pork bones, but he aimed to use dried sardines to suit Japanese tastes. He discovered that the type of dried sardines called "hirako niboshi" produced a clear and less fishy broth compared to the commonly used "kataguchi iwashi." He also realized that the taste of dried sardines varied greatly depending on the origin and production method. Therefore, he traveled all over Japan to find the highest quality dried sardines. Additionally, he dedicated himself to studying the sauce, blending selected soy sauces and secret ingredients to create a unique flavor. The sauce ingredients are kept secret, and the first-generation owner, Mr. Kusamura, spent seven hours every day making it. The sauce is always prepared in advance, mixing stored sauce from different periods to maintain consistency in taste. Mr. Kusamura's policy was to keep six years' worth of sauce and three years' worth of dried sardines and bonito flakes in stock to hedge against the risk of running out of ingredients and to reduce costs by purchasing in bulk. The shop owns a three-story storage warehouse near the restaurant, and their dedication to perfecting ramen-making has made a significant contribution to the current ramen industry.

Arrived around 17:30. No line, about 40% seating capacity. "Huh? I don't remember this place having such a short line. Or maybe it's still early?" Wondering, I ordered a bowl. Is that the scent of dried fish? A typical ramen from Daikokuya. With 2 servings of noodles, you definitely won't leave hungry. You can get in without waiting now. As of 18:10 on 8/8.

It's a classic ramen shop. The generous amount of noodles and the thoughtful soup that prevents you from getting tired of eating make it possible to finish the meal. The noodles are soft and lack firmness, so the soup and noodles blend together, creating a slightly blurred sensation. The soup is simple yet has a prominent citrusy (maybe yuzu?) aroma that allows you to finish all the noodles. Lately, I've been preferring noodles with a chewy texture, so I felt like the boundary between the noodles and soup was a bit blurred. However, the taste of the soup itself is excellent. I might not necessarily go back, but it was delicious. If you like soft noodles, you should definitely give it a try! Thank you for the meal.

On the way back from a memorial service, I visited the restaurant with everyone after a long time. We shared a full set after a long time. Lucky that there was no wait around 6 p.m. (≧∀≦) Char siu ramen with raw egg and bamboo shoots ♡ Even in the regular ramen, there is quite a bit of char siu, like 9 pieces? 10 pieces? Amazing (≧∀≦) Delicious! I personally feel that the char siu here is the best. It's simmered well, tender, subtly sweet, flavorful, and not too greasy. Reliable bamboo shoots and raw egg ♪ So delicious~ (๑˃̵ᴗ˂̵) This time, it seems that the apprentice made the noodles thinner. Maybe they also changed the noodles, not just the taste! The boiling time is just right. It was delicious after a long time~ I'll come back again. Thank you for the meal ╰(*´︶`*)╯♡

It's been years since I had Chinese noodles (with bamboo shoots). I think the last time I visited was about 8 years ago. I still remember the amazing taste when I first tried it. The chef seemed well and quietly continued making ramen. It was a shame that they had run out of chashu ramen, but I had a happy time savoring the flavors. I finished every last drop. Thank you for the meal.

Located just outside the north exit of Eifukucho Station on the Keio Inokashira Line, the delightful scent of dried fish broth wafts through the air. Arriving at Eifukucho Daishoken at 1:50 PM on a weekday, I found myself sixth in line with many more customers waiting outside even after the meal. As I reached third in line, a waitress came out to ask, "Do you prefer your noodles small or medium?" Around 2 PM, I was seated at the counter furthest from the road, where the handwashing area behind the chair proved a bit of a challenge for movement. In front of me was a glass-walled kitchen bustling with young chefs. The background music was a soothing classical melody. A chilled glass of water with ice cubes was promptly served, accompanied by the familiar design of a glass that is stable due to its low center of gravity. The waitress frequently came by to refill my glass. The large bowl and spoon brought memories flooding back. The Chinese noodles cost 1,130 yen and were served on a stainless steel tray with disposable chopsticks. The aroma of the soup was delightful. The dish included four slices of chashu, two tender and fatty and two firm lean cuts, along with naruto, crunchy menma, and green onions. The soup had a thinner oil film than before, a slightly cloudier appearance, and a richer umami taste, making it even more delicious. I didn't detect the usual yuzu fragrance, but the heat level was surprisingly manageable this time, allowing for smooth enjoyment. The slightly chewy medium-thick curly noodles, served in a default double portion, remained unchanged and were a bit too soft for my liking, as they still don't offer an option for firmer noodles. Nevertheless, the soup was absolutely delicious! I couldn't stop slurping with the spoon.