I went to eat to celebrate a soccer victory, but they were sold out, so I decided on salted boiled fish. Later, I realized that I could have eaten Chinese noodles for only 500 yen, which is frustrating (laughs). The salted boiled fish noodles for 780 yen were delicious, hot, and satisfying after a long time! It was beautifully made at Shibazaki-tei, and the boiled fish was excellent. Maybe I should go back for the next victory.

Salted dried sardine soba @ Shibazaki Tei, Chofu's famous restaurant hopping. I visited the Umegaoka branch 4 years ago and had soy sauce, but this time I tried the salted dried sardine at the main branch. The sardine oil was more prominent than I expected, with a strong aroma. The soup, being salt-based, allows you to directly taste the sardine in a delicate, light yet rich broth. It feels like drinking sardine oil. The noodles are firm with low hydration, and there was a box inside labeled "Tamura Seimenjo", indicating the noodle supplier. The noodles are beautifully thin. The chashu is low-temperature roasted. Thank you for the meal. #ShibazakiTei #SaltedDriedSardineSoba #SaltRamen #SardineRamen #ChukaSoba #TsubakiGaoka #ChofuGourmet #TsubakiGaokaGourmet #Ramen #RamenInstagrammer #Noodlestagram #Chashu #NoodleLover #RamenLover #FoodPorn #DeliciousInstagrammer #ThankYouForTheMeal #Instafood #Yummy #Gourmet #Delicious

Store Name: Shibasaki Tei Tsutsujigaoka Main Store Visit Date: September 16, 23 (Saturday) Time: Around 12:00 PM Crowdedness: About 10 people waiting outside, took less than 30 minutes from entering to being served. Food Consumed: Niku Wantan Chuka Soba ¥1,000 Located close to Tsutsujigaoka Station, this shop originally opened in Shibasaki, Chofu City in 2002 before relocating to its current location in Tsutsujigaoka. In addition to soy sauce ramen, they also offer salt and niboshi (dried sardine) flavors, with limited edition menu items available on certain days. The Niku Wantan Chuka Soba I had this time featured well-organized noodles topped with thick slices of chashu pork and wantan dumplings. The rich soy sauce-based broth paired perfectly with the fatty chashu. Considering the quality, the price of 1,000 yen is quite a bargain. Just be cautious as the soup is served piping hot, so those sensitive to heat should take care.

It had been about 3 and a half years since I last visited Shibazaki-tei. I decided to go in the evening, around 5 o'clock, and when I arrived, there was no line. In fact, there were only two other customers ahead of me. I had always imagined Shibazaki-tei as a bustling place with a long line before opening, so this was unexpected. I ordered the soy sauce ramen with meat and wonton noodles. I couldn't find the regular wonton noodles option on the menu, only the salted version. The soup was lacking in flavor and richness compared to my previous visit. It had a slight sweetness to it, but overall it felt mediocre. The meat, although slightly smaller than before, still tasted delicious and lived up to my expectations. The noodles were dense and had a strong wheat flavor, which I personally found a bit hard to eat due to the lack of moisture. However, those who enjoy this type of noodle would probably find it satisfactory. The prices have also gone up, with the meat wonton noodles now costing 1000 yen. The lack of a line may be due to the price increase, but for me, it felt like the change in the soup's flavor was a bigger factor. The overall atmosphere of the restaurant also seemed a bit dimmer, although the staff's service was not bad. It just seemed like the energy and liveliness had toned down. Perhaps it was just my perception, but it left me feeling a bit disappointed.

Salted dried fish and wonton Chinese ramen with roasted pork rice - I had been curious about this dish for a while. I had never come to this area before, but the opportunity suddenly arose. Once decided, I quickly finished my work and headed to the destination - arriving at 1:00 p.m. on a weekday, there was only one group waiting. I was prepared for a long line, but I got lucky. The waves are in my favor. The aroma of dried fish from inside the restaurant is truly appetizing. I was hesitating at the ticket machine when the proprietress said, "We only have one lunch rice left, would you like it?" - a nice, subtle push in the right direction. The atmosphere at the shop was clean, just like the stylish Umegaoka branch. My expectations were high. And then, the dish arrived relatively quickly. Another pleasant surprise. First, the soup...oh, it was shocking. I used to call myself a ramen freak, but I'm still surprised by flavors like this. The world of ramen is vast. The wontons were thick and long, with a nice chewy texture. The chashu was well-smoked, with a satisfying bite. The menma was thick, soft, and had a strong presence. The slightly thin straight noodles drew clean lines and had a low water content to lift the soup. The soup had a strong impact but was also clear with a refreshing umami that was well-balanced with a moderate amount of fat, making it a surefire finish. Yes, it was a miraculous bowl where all the qualities were fused at the highest level. Truly the best. I was so absorbed in eating that I forgot to take more pictures... I was torn between ordering the extra-large portion of Chinese ramen, but the regular size was satisfying enough! Thank you for the meal.

Actually, the shop in Umegaoka is closer to my home, but once in a while, I decided to go to Tsutsujigaoka. I waited for about 30 minutes around 1 o'clock on Saturday. Both the Chinese soba and the boiled fish soba have a strong and rich flavor in the soup, but they are balanced with elegance and delicacy, never becoming too thick or leaving a strange aftertaste. The rich flavor is complemented by medium-thick wheat noodles that provide a satisfying texture. My heart, my taste buds, and my stomach were all satisfied after finishing the meal. Thank you for the delicious meal. In the past, they used to serve a unique and delicious tantanmen in Umegaoka, which I used to eat every time, but it has disappeared from the menu (Tsutsujigaoka only serves soy sauce-based menu). I now eagerly await the special offer of tantanmen at Umegaoka.

Tamason's blog: https://www.ramentabete.com/entry/2023/09/24/000000 Tamason's YouTube: https://youtu.be/GquMYjqkwgo <September 2023> Sansho Salt Ramen + Char Siu Rice Sansho ramen seemed to have spread rapidly at one point, but in reality, it was being served long before that at the previous location, Shibazaki-tei. I remember there were no ramen with Japanese sansho in Tokyo at that time, so I believe this brand might have been the first to introduce sansho ramen in Tokyo. However, it seems that the most popular choice is the "Salt Niboshi Ramen," as over half of the customers at the counter were enjoying it. The moment the dish was served, a voice from the neighboring table couldn't help but exclaim, "Beautiful!" I actually came with the intention of ordering that, but when I was about to press the button to add wonton to the salt niboshi, I suddenly remembered the "Sansho Salt Ramen" button and pushed that instead. <Overall> The radiant amber broth, the elegantly arranged thin noodles, and the scattered sansho seeds dancing around! A refined noodle face! Hmm... the moment the dish is served is truly delightful. The beauty of the neatly arranged folded noodle strands remains unchanged. It is the icon of this restaurant. The calm yet radiant salt broth, combined with the noodles, is also beautiful. The swaying aroma oil on the surface is lovely. This time, it is complemented by the scattering of Japanese sansho, creating a face that resembles a dry rock garden floating in a radiant amber broth. Truly a refined noodle face! <Broth> A blend of coolness and mildness with a tingling sensation! The broth permeates and harmonizes with the saltiness! The sense of sansho is remarkable! There used to be two versions of this sansho salt ramen, one with a tingling sensation and one without. The former has survived and is now on the menu. It gives off an elegant sensation, gently tingling. It does not make you cough, with a mild development. You can clearly feel the coolness. The aroma oil, with its crystal-like quality, is still present, providing a relaxed feeling. And does the broth reflect the presence of bonito and kelp? I may have felt the calmness of those elements. <Noodles> Beautifully folded and neatly arranged thin noodles! A rich flavor with a hint of sansho! The influence of sansho flavor spreads, enhancing the elegance and deliciousness! The thin straight noodles are similar to Hakata-style due to their low water content. They are strong against hot broth and maintain a firmness until the end, with a "dry part" that I personally enjoy. When you chew, they make a satisfying popping sound and draw in the broth. They have a moderate density, giving a popping sensation but not revealing the broth's pull, which is nice. The dry gluten in the noodles is crushed by the molars, and the deliciousness of combining it with the broth spreads. The influence of Japanese sansho adds a refreshing deliciousness, creating a refined and elegant flavor. The interplay of the broth's essence and the noodles is truly delicious. Occasionally, the fragments of sansho mixed in with the molars are delicious. I can't help but enjoy chewing the noodles. <Char Siu> The pork shoulder loin's meat flavor changes to a Japanese-style spiciness just by mixing with the sansho flavor! The now-standard low-temperature-cooked large sliced char siu. The slicer is activated for each order. The pink meat expresses the natural flavor of the meat, while the marbled fat melts with heat to release sweetness. The slight saltiness or sauce flavor adds to the char siu's deliciousness. With the addition of Japanese sansho, it also has a texture reminiscent of a sophisticated meat dish. I strongly request the addition of a char siu extra button. <Pork Rice> A simple yet delicious dish with a generous serving of char siu on rice. The pork shoulder loin is tender and flavorful, and the accompanying rice is well-cooked and seasoned perfectly. The combination of the savory char siu and the fluffy rice is a delightful treat. The dish is satisfying and comforting, making it a perfect choice for a hearty meal.

The ultimate balance of a light and refreshing ramen with a rich and clear soup that doesn't lose to chicken oil-based oils, highlighting the umami of simmered dried bonito. I visited close to 2 pm on a weekend and there was no line at all! But when I looked at the ticket machine at the entrance, there was a notice saying that high-denomination bills cannot be exchanged! I only had a 5000 yen bill, so I had to go around nearby shops to break it into smaller bills before returning. By the time I came back, there were about 5 groups of people waiting in line, so I had to wait a little. After entering the shop, I found out that there was a bill exchange machine for high-denomination bills in a blind spot near the entrance, and I felt a little foolish. Overall, the prices were very reasonable, and I thought 1000 yen was just right. I ordered the Wantan Shio Niboshi Soba and when I sat down and took a sip of water, it arrived surprisingly quickly. First, the soup, it was really delicious. It had a strong umami flavor with dried bonito base and chicken oil-like oil melted in, served piping hot. Normally, the oil might overpower the soup, but the umami of the dried bonito was so strong and well-balanced that both elements had a presence and the taste was exquisite. To complement the delicious soup, the noodles had a chewy texture with a wheat flour-like powdery feel, similar to Hakata ramen, and the thin noodles had a pleasant popping sensation. The Wantan had a delicate texture that absorbed the soup well, and the filling inside was delicious with the added umami and fat from the pork. However, I ordered it thinking it would be just right for 1000 yen, but the portion size seemed a bit too much for a woman, so be careful. It's a great place to enjoy such a flavorful taste with great cost performance. I wish there was a shop like this near my house. Definitely check it out when you have errands along the Keio Line!

Delicious!! Just a 3.4-minute walk from Keio Line Tsutsujigaoka Station. I visited after a year, and it's still really delicious!! Maybe because I always used to eat it as a finishing touch after drinking, but the flavor seems to have intensified?? It's refreshing, but I feel like the soy sauce flavor has become stronger,,,

Chuka soba is best with thin noodles! The open kitchen and careful draining of the noodles make the dish even more appetizing. I like the balance of soy sauce and broth. The menma and chashu have a satisfying texture. The lunch special of roasted pork rice for 100 yen is a great deal. The rice is cooked with barley, giving it a slightly firm texture. When eaten with the soup, it's just right. The combination of good value and high quality in the dishes makes the overall experience even better. I enjoyed the chuka soba and roasted pork rice. Thank you for the meal.

From the first restaurant, Handmade Noodle Festival Kamegakoi, turn right on the alley a few minutes down the Koshu Kaido. Park at the coin parking lot attached to the pachinko parlor. After a bit of confusion, a kind dumpling shop owner at the side street of the drinking alley directed me. It was a weekday afternoon. Finally, I was able to fulfill my wish to visit Shibazaki-tei. There were already four customers on the bench outside the shop. A large, seasoned fan was spinning, reminiscent of those seen at fish markets. It must have been about 10 minutes. I was seated at the counter and served my ramen in about 5-6 minutes. - Salted dried fish dumpling ramen/1000 yen The naming is lovely. The portion and presentation for 1000 yen is impressive. [Soup] It doesn't have the strong dried fish flavor typical of niboshi-based broths. It is based on chicken broth with added dried baby sardines, aromatic vegetables, creating a simple yet diverse umami taste. [Noodles] Made by Tamura Seimenjo, Shibazaki-tei's preferred noodle maker, it is a medium-thin straight noodle with excellent chewiness. The beautiful noodle texture characteristic of Shibazaki's style is somewhat hidden by the chashu and other toppings this time. [Toppings] Pork chashu, green onions, menma, 6 wontons The slow-cooked pork shoulder chashu is meticulously prepared. Notably, the wontons with a thin skin and smooth texture stand out. Some of the wontons contain shrimp in addition to the meat. [Overall] There was a young mother and a 2-3 year old boy seated next to me. The gentle gaze of the owner watching over the boy was impressive. Along the Keio Line where Tsutsujigaoka Station is located, there are several restaurants run by former Shibazaki-tei staff, including my favorite, Seijo Seika. When I first learned about this, it felt strange, but this time, I feel like I touched on a part of the reason. Although it was a very short time, I felt the depth of warmth that made me think, "This person is someone I can trust." As I left the restaurant, the owner repeatedly thanked me and said, "We look forward to seeing you again." It made me genuinely happy to receive such polite greetings, which is not always the case given my age and appearance.

I had the chilled salted dried fish ramen for 1100 yen! This summer, I've been enjoying limited edition chilled ramen. First of all, it looks appetizing. The delicious looking chilled eggplant, cool and tasty thin noodles, firm and cool, delicious until the last drop.

Before 1 p.m. on Saturday. Two people waiting outside the store. I was prepared for traffic congestion, so it was lucky★ I stopped by for a meal before the B'z concert in the evening. It was scorching hot as usual on that day. I was happy to see a cool fan outside. I was called in and chose onion ramen at the ticket machine. In the kitchen in front of me, the owner was chatting happily with the staff while preparing the ramen. The atmosphere was enjoyable and nice~ The ramen arrived. It was rich, or rather, the oil was quite assertive and delicious. The thin straight noodles had a good flavor, really lively noodles. The chashu was either a big size or two pieces. It was satisfying to eat. The chopped onions had a good texture, but the fried ones were a bit distracting in the mouth from the other ingredients. Sublime. The way the chopsticks were placed in the bottle was beautiful. After eating, my mouth felt oily and sticky, so it would be nice to have some tissues or something. Thank you for the meal.

I arrived around 21:30 with no wait. I was the third to last customer, just making it in time. I ordered the most popular dish, salted dried fish ramen. The soup was piping hot, with the rich flavor of dried fish without any bitterness. The thin straight noodles paired well with it. The char siu was made from thigh meat, giving it a nice chewy texture. The only other toppings were bamboo shoots and green onions, keeping it simple. The appearance, taste, and value were all fantastic. The staff's service was a bit rushed.

On a regular weekday at 11:30, there were 5 people waiting outside. Despite the scorching heat, there were benches and shade, and they even had a mist fan set up, which was really appreciated. The turnover was quick, and we were inside the restaurant in less than 10 minutes. At the ticket machine near the entrance, I ordered 2 bowls of salted dried fish soba. The efficiency of the husband and wife team or the female staff was impressive. The owner's skillful handling of ingredients was also noticeable. Everyone was kind and the conversations between regular customers were pleasant. I wanted to become a regular too. The food was served promptly, and it looked beautiful. I wanted to eat it elegantly, but ended up slurping it down. The soup was a perfect blend of saltiness and dried fish flavor, without any fishy taste. The thin wheat noodles had an excellent texture that was a joy to slurp. The finely chopped green onions added a nice touch, especially when eaten with the noodles. The toppings included bamboo shoots and chashu pork. The bamboo shoots were thick yet tender, providing a satisfying crunch. It was probably the best bamboo shoot I've ever had. The chashu pork was good but not exceptional. Despite giving up in the past due to long lines, I would be willing to visit this place once a month due to their quick service.

I visited Shibazaki-tei near Tsutsujigaoka Station on the Keio Line for the fifth time this year. I ordered the Salted Dried Sardine Soba for 820 yen. The noodles were boiled in Shibazaki-tei's flat sieve and served in hot soup with thin noodles. This time, the noodles were cooked properly despite the busy situation, with the right amount of chewiness. The texture was firm and satisfying to bite into.

Shibazaki-tei is truly the best in the world. The quality of their chilled salted dried fish Chinese noodles is beyond words. Even as I write this post, I am in awe of their level of quality. If you live in Tokyo or the surrounding area, I highly recommend going there.

#Shibazaki Tei #Meat Wonton Ramen #296th bowl of ramen this year I visited Shibazaki Tei near Tsutsujigaoka Station on the Keio Line for the fourth time this year. It was less crowded at night than during the day, but the staff seemed inexperienced as they were probably part-time workers. I ordered the Meat Wonton Ramen for 1000 yen. The soup was hot in typical Shibazaki Tei fashion, and the noodles were thin, but slightly undercooked, leaving a hint of wheatiness. The noodles had a slightly chewy texture, and it seemed like they were not cooked properly as they were a bit hard. The staff seemed to be inexperienced and bored, touching things out of boredom, and the kitchen was clean because they had nothing else to do. They were just doing the minimum amount of work to avoid getting scolded by the owner. Staff who don't understand the concept of an open kitchen.

Ramen with pork wonton and Chinese noodles: 1,000 yen Salted dried fish ramen: 820 yen Arrived on Sunday at 12:41, joined a line with 12 people waiting. Entered the restaurant at 13:19 and was seated. Served the ramen at 13:25. It took about 44 minutes from arrival to being served. I had seen pictures of this place on social media and was curious, so I finally visited. I took a sip of the soy sauce soup first. What! This flood of umami!! The taste was shocking. The visual presentation looks light, but the reality is quite rich. It's so rich that it almost gave me heartburn. The salted dried fish ramen wasn't as rich, but it also had amazing flavor. Personally, I preferred this one. The smooth noodles were delicious, and the chashu pork, menma, and pork wonton were all top-notch. The portion of noodles and the number of pork wontons were generous. The presentation was beautiful as well. To achieve such a rich flavor, they must be using a lot of high-quality ingredients, so the cost must be quite high, but I was surprised that they offer such a high-quality bowl at this price. It's no wonder this place is popular. Suddenly, there was a heavy rain while I was eating. The owner asked, "Do you have an umbrella?" I said no, and then he brought out an umbrella from the back and said, "Here, take this. We have a lot of forgotten umbrellas, so don't worry about it." It wasn't a typical disposable umbrella, but a decent one. I felt grateful, and his kindness was reflected in the food and the prices, which made me like the place even more. It's a bit far from my house, but I will definitely come back.

Limited Duck Nanban Soba. Make a reservation and visit at the specified time. It seems like they specially prepared for this occasion!? After a few minutes of waiting, the dish arrived. The aroma of the duck, delicious noodles, and rich duck meat flavor. It's like ramen in a duck hot pot or vice versa... The balance is exquisite, and the toppings of meatballs and duck chashu are incredibly tasty! The soup is so good that you'll want to drink it all up. I definitely want to eat this again. It's a shame that it's only available for a limited time. Thank you for the meal.

This is a ramen shop in Tokyo that has been listed in the "Tabelog Top 100 Restaurants" in 2022, 2019, 2018, and 2017. It is known that Niigata's Sakamoto 01 and Menjo Shimizu were derived from this shop. The ramen here is lighter and has a gentle flavor compared to Sakamoto and Shimizu.