After a long time, I enjoyed ramen at a shop in Koiwa. The shop had been closed for a while, partly due to the impact of the pandemic and other reasons. Even on recent visits to Koiwa, I had checked the shop multiple times, but it remained closed. In June, when I had some business in Koiwa, I decided to check again and noticed from a distance that the curtain was hanging. I was relieved to see that the shop was open as usual. I ordered the "Charshu Ramen" (1,080 yen) - just as shown in the photo. As I have mentioned before, the broth is carefully made with dried sardines, giving it a delicate yet strong flavor. I also really like the charshu and menma at this shop. The charshu reminded me of the one at "Minmin," the ramen shop I frequent in Sumida Ward. Although the appearance is different, the taste is quite similar. It was delicious as always. Thank you for the meal. The female owner always speaks in a friendly manner, saying things like, "This seat is available." It feels familiar. Sometimes I come across other shops with a similar casual way of speaking on my first visit, but it doesn't feel the same. Maybe it's because this shop truly engages with you, both mentally and physically. Even if our eyes don't meet, being suddenly spoken to in a casual way without any connection feels insincere. (laughs) (By Kyonatsushuuku, 6/4/2022) (128 reviews, 3.56)

I visited this restaurant in Shin-Koiwa based on a recommendation from a friend. It's located along a small street near the station, close to a large construction site for redevelopment. Despite the Michelin recommendation and the fact that it was past 12 pm on a Saturday, I was able to get in without waiting in line, which was lucky. I ordered the char siu ramen with half rice. The soy sauce soup was gentle in flavor and seemed like you could keep drinking it forever. The medium-thick curly noodles from the long-established Meiji era restaurant, Raishuken, had a satisfying texture, and the soft, well-flavored char siu was exquisite. The well-prepared bamboo shoots and komatsuna (Japanese mustard spinach) were also delicious. Even the white rice, which is often overlooked in some places, was cooked incredibly well and paired perfectly with the char siu. This is a great restaurant that I can keep coming back to without getting tired of it. The meticulous work and customer service of the beautiful couple who run the place add to its charm. I will definitely visit again. Thank you for the meal!

The redevelopment construction around Nishi-guchi of Oiwake Station is causing intense vibrations and dust in the neighborhood (2023). Many other shops and restaurants have closed, moved, or been evacuated, but this shop, which has been here for a long time, continues to emit the gentle smell of soup from the ventilation fan at the front of the store. The soothing aroma of the gentle soup really heals my heart. It was delicious again today. (Received the Bib Gourmand in the Michelin Guide) My recommendation for those living in this area is the Tamago Ramen. But today, I went with the Menma Tamago Ramen.

I researched on Tabelog for a delicious ramen shop other than Ramen Jiro at JR Koiwa Station and tried Men Edoya. I had the basic soy sauce ramen. First, I tried the soup, delicious! Then I scooped up the noodles, delicious! As I was eating, I started wondering about tsukemen...so I impulsively ordered that too. The tsukemen was also very delicious. The shop was small, but the female owner was friendly. She had perfect timing for refilling my water, and when I left the shop after finishing my meal, she said "thank you" which was a nice gesture. I went back the following week from Yokohama to eat there again.

I ordered the tsukemen "tsukedama medium." As usual, it's hard to find a time that fits my schedule and when the restaurant is open. So whenever the restaurant's curtain is up, I feel like going in. Customers keep coming in without a break. This tsukemen comes with char siu by default, and it was delicious. I think it's even tastier than before. The fact that many people order char siu rice bowls, char siu noodles, or tsukemen with char siu is evidence of this. Maybe next time I'll try the tsukemen with char siu.

I went after a long time. Menma ramen for ¥880 (paypay), the same refreshing and light broth with a strong dashi flavor. The char siu was tender and flavorful. The soy sauce marinated menma was chewy. The friendly atmosphere created by the owner and the quiet dedication of the chef boiling the noodles were nice. The simplicity of the place was also appealing. If I have the chance, I would like to try the tanmen as well. Thank you for the meal (^_^)

I was interested in the restaurant "Men Edo Ya," which was featured in the Michelin Guide Tokyo 2015, 2016, and 2017 as a Bib Gourmand establishment, so I decided to visit. As I entered a narrow alley from the main street, I hesitated for a moment before realizing that the small ramen shop in front of me was the one. The exterior looked like a typical small ramen shop you would find in town. When I tried to open the left door, I noticed that there were chairs blocking the way to the table seats inside, so I opened the right door instead. The interior was tiny, with only four counter seats and two small tables for four people each. There was no ticket machine, and the space was extremely cramped. The atmosphere felt quite claustrophobic, especially with the few customers already inside. Despite being a Michelin-recommended restaurant for three consecutive years, it was surprisingly empty. I struggled to find a place to put my bag since there was no designated area, but the female staff kindly brought out a small chair for me to place it on. I looked at the handwritten menu and decided on a ramen dish. The ambiance inside was reminiscent of an old-fashioned ramen shop, with an FM radio playing in the background. The kitchen behind the counter looked like any ordinary ramen shop. When my ramen arrived, it appeared to be a typical soy sauce-based ramen, with a strong salty flavor. The broth tasted saltier than the fish and chicken/pork broth, and even the toppings like menma and chashu were on the salty side. The thin noodles were easy to eat as they soaked up the soup, but overall, the ramen was too salty for my taste. I couldn't understand why this salty ramen was featured in the Michelin Guide. Despite my personal preference for rich and fatty ramen, as well as pork, beef, and chicken broths, and miso ramen, I found this salty ramen to be not to my liking. I prefer restaurants that cater to my taste buds rather than those recommended by Michelin. For those who enjoy intense flavors in their soy sauce ramen, I would recommend this place.

I visited at the end of the year. There was no line 15 minutes before opening. About 5 people were waiting at the opening time, all of them seemed to be locals. The appearance is not flashy, with a brown color and no standout elements, but I like the strong flavor of the fish broth. This time, I chose the Char Siu, boiled egg, and bamboo shoot ramen. The noodles were thick and curly, with a firm texture. The Char Siu was well-seasoned and tender, which I also enjoyed. When I finished eating and left the restaurant, there were about 5-6 people waiting in line.

It's been a while since I've been to a place where I thought, "I want to come back here!" The ramen was delicious, of course. The soup had a rich flavor that I really liked. And when you soak the chashu in the soup, it becomes so tender and incredibly tasty. Getting the ramen with egg and chashu was definitely the right choice. Personally, I really liked the friendly and casual service of the staff. It was a busy place, so I didn't stay long and left quickly, but I felt like I wanted to relax and stay longer. It was a very cozy place. I would like to go back again.

◆ Ramen registered shop number 5430th • 873rd cup in 2022 ◆ Edoya (Minamikoiwa, Edogawa-ku, Tokyo) ◆ Char siu and egg ramen ¥1050 ● Instagram: tsukasan777 ● Twitter: tsukasan2010

On a Saturday morning, while strolling around Koiwa, I happened to wander into a ramen shop in a back alley. I didn't expect it to be open, but the lights were on and it wasn't too crowded, so I decided to go in. I realized that this shop was listed on a tire shop's board, which was surprising. However, it seemed promising. I ordered the egg ramen. The noodles were regular curly noodles, and the soup was soy-based and delicious. I had been having a lot of rich ramen lately, so it was comforting to have a clear soup again. The egg was a boiled egg, cooked just right. The chashu was also delicious. Considering the price, I think the cost performance is quite good.

In late March, Edoya reopened and now they close at night. I ordered the ramen with an egg and it was delicious. When Edoya first opened, the noodles and soup didn't seem to match at all compared to the previous restaurant, Sangoro. But now, they blend perfectly. The owner said they haven't changed anything. Last time, I ordered the chashu ramen, but for someone in their 50s, five pieces of chashu is too much. Three pieces is enough. I hope they add chashu with egg to the menu. The egg is also tasty. There are various types of ramen like Jiro-style, back-fat style, or fish powder style, but I think this is what ramen should be like. Someone else mentioned that the tantanmen is delicious, so I will try that next time. Personally, I highly recommend this restaurant.

On Sunday morning, I saw a shop with a curtain hanging at the back of the alley from the shopping street side. I cautiously went to the shop and saw that it was open. It had been closed for a year and a half. There were 4 customers already inside and 2 more came in after me. It seems that the reopening is not widely known. I had the egg ramen (830 yen). Congratulations on reopening.

Today's lunch was here. I arrived at 11:25, 5 minutes before opening, and there were already 6 people waiting outside. I was the 7th in line. It's a small shop, so I was worried if I would be able to get in, but luckily I managed to grab the last seat available on the first round. There was no ticket machine, just verbal ordering and payment afterwards. It had a nice traditional atmosphere. I ordered the regular size ramen for 780 yen. The bowl arrived in about 7-8 minutes. The soup didn't have a strong aroma, but the taste was rich. The flavor of dried fish spread nicely. The seasoning was strong and a bit salty. The noodles were regular thickness, chewy and slurpy, which paired well with the soup. In other words, it was well-balanced. The chashu was on the smaller side and slightly tough, but the flavor was solid and nostalgic. It was a well-executed bowl of ramen. It was a bit salty, but I ended up finishing the soup too. Just for reference, it took 18 minutes for the second round of customers to be seated.

On this day, the weather was a bit uncertain, with a chance of rain but it didn't rain, so I took a bus to a nearby area called Koiwa. I searched for a ramen shop in Koiwa that I hadn't visited before, and found "Edoya" through the search results. It was conveniently close to the station, but you have to be careful not to miss it as it's tucked away in a small alley with a subtle storefront. The interior of the shop is small, with a counter and table seating that can accommodate about 12-14 people. You order first and then pay at the counter. I ordered the Egg Ramen for 800 yen, which came with bamboo shoots, komatsuna (Japanese mustard spinach), green onions, and chashu (sliced pork). The egg was a dark soy sauce-flavored type. The presentation was simple and honestly, I thought it looked average. But when I took a sip of the soup, it was like, "Wow, this is delicious!" The slightly wavy noodles were bursting with flavor in the soup. The chashu was tender and delicious, and the soy sauce-flavored egg was also really tasty. Before I knew it, I had finished every last bit of it. This is why I can't stop trying different ramen places. The gap between the appearance and taste was amazing. Thank you for the delicious meal. By the way, it's been really hot lately, so please remember to stay hydrated.

Noodle shop "Edoya" on April 17, 2021 Shop name: Edoya Phone: 03-5668-2532 Address: 6-30-6 Minamikoiwa, Edogawa-ku, Tokyo Business hours: 11:30-15:30, 18:00-22:00 Closed on Tuesdays Due to the spread of the new coronavirus infection, business hours and closing days may differ. Please confirm with the store before visiting. Inviting friends who love ramen to Koiwa! When you get off at JR Koiwa Station, exit the south gate, walk along Flower Road, turn right into a narrow alley before the convenience store (Famima), and a retro Showa-era building with three stores inside. The one at the far end is "Edoya". There was one person waiting in front of us, but they were waiting for a table, so they let us go ahead. The store was almost full. When you enter the shop, first disinfect your hands with alcohol. The counter is separated by acrylic boards one by one. Perfect measures against Corona. Wow! It's a Michelin-starred restaurant! This is promising! Exciting! The ramen (regular) costs 700 yen. Toppings include chashu, menma, negi, komatsuna. The noodles are medium-thick straight noodles, smooth and delicious! The soup is a clear soy sauce base, light and refreshing. And I can taste bonito flakes and dried sardines. A flavor that I really love! Usually, with this kind of flavor, there are fish powder sediments that stick in your throat and make you cough, but Edoya's soup doesn't have that. It has a perfect liquid consistency. You can tell that they make it very carefully. The soup is so delicious that I always start by savoring the soup first. The noodles are made from wheat and have a rich taste. The toppings are also delicious. The chashu, menma, negi, and komatsuna make a great side dish for the noodles! My friend, who usually finishes eating before me, was slower this time. I was worried if they were feeling unwell, but they said they were savoring the delicious taste. Phew! I will definitely come back when I'm in Koiwa! I had a late breakfast, so I'm heading for lunch now (laughs). Next to Edoya is Miyochan. Miyochan seems to be closed due to Corona. Edoya, Koiwa, Ramen, Michelin The original blog post for this article can be found here. If you have time, I would be happy if you could take a look.

After finishing our discussion at Hoshino Coffee, I parted ways with my younger sisters who had other errands to attend to, and finally, the exploration of Koiwa with my cousin began! We arrived at the small restaurant around 1:30 PM on the weekend. We waited for about 10 minutes and then entered the restaurant. It had two table seats and four counter seats. I ordered the "Char Siu Ramen." When the ramen arrived, I thought it looked a bit brown... However, the taste of the char siu, menma, and egg was not as strong as it looked. The soup had a flavor I liked, but the noodles were not exactly to my taste. My cousin, who I had invited and wanted to come here, seemed to really like it, which made me happy. We enjoyed the meal. Thank you for the delicious food.

Small Iwao No.1 Ramen, previously featured in the Michelin Bib Gourmand guide, offers a deep richness and gentle flavor. This popular ramen shop in Iwao always has a line during lunchtime. The soup, a blend of animal and seafood flavors, along with the wheat-flavored noodles, showcases the unique skills of the chef and has gained a strong following. The taste is light and the medium-thick noodles are smooth and chewy, making for a perfect combination. The soup, blending animal and seafood flavors, is excellent. I understand why there are many repeat customers. I enjoyed a bowl from this beloved local shop. Thank you for the meal.

I visited the restaurant around 2pm on a rainy Saturday. There were 3 groups of 4 customers and 2 groups of 2 customers already there. Despite the heavy rain and wind, the place was still popular with customers. I had ramen and tamagokake gohan. The ramen had a mix of flavors, with a hint of nostalgia but also a modern twist with fish and pork broth. It seemed like a dish that would appeal to both fans of traditional Chinese noodles and those who enjoy a more contemporary seafood broth. It was delicious and I would definitely like to visit again.

Edoya is a slightly retro ramen shop located about a 5-minute walk from JR Koiwa Station. I recommend ordering the large serving of Chashu Tamago Men. The soup has a fragrant bonito flavor, paired with firm medium-thick curly noodles. The combination of the crispy yet tender and flavorful chashu is top-notch. The retro atmosphere of the shop adds to its charm. The service, provided by what seems to be the owner, is warm, friendly, and attentive. This is definitely one of my favorite ramen shops.

On Saturday afternoon, this day I went to the second place here! Men Edoya @ Koiwa - First visit! Date of visit: October 24, 2020 (Saturday) Sunny 21°C After leaving Eiraku, I took a break at a café. Now heading to the second place of the day. Men Edoya has been featured in the Michelin Guide in 2015 and 2016. It's a place I found out about when I started exploring restaurants, but for some reason, I hadn't visited until now. Let's go! * It's a 2-3 minute walk from Koiwa Station. - Arrived at 13:44 - No line outside - Inside the restaurant - There is no ticket machine, you order verbally and pay afterwards - I ordered the "Tamago Ramen"! There are 5 counter seats and 2 tables with 4 seats each - I was seated at the counter and they provided water - The background music is from the radio - The staff consists of two people, with the owner in the kitchen and the hostess in the dining area. The hostess is friendly and casual, chatting with regular customers. I had a great view of the kitchen from my seat near the entrance. The ramen was served promptly. The "Tamago Ramen" looks simple. Let's dig in! First, I tried the soup. It was delicious! The light and clear fish-based soy sauce broth was familiar and had a classical taste that was very tasty. The noodles were straight, medium-thick, and almost flat. They were cooked to a normal, slightly soft texture. The counter seating was quite narrow, making it difficult not to bump your forehead against the wall while slurping noodles. The green onions were crunchy, the komatsuna added color, and the menma was chewy. The chashu was incredibly tender and juicy, almost too soft to pick up with chopsticks. The pork belly was melty and juicy, with a crispy outer layer, making it the standout topping. The flavored egg was perfectly runny, not quite melting into the soup. I finished it in no time! Overall, it was delicious! The Michelin rating criteria still remains a mystery to me, but this place had a very traditional and sophisticated taste. Thank you for the meal! I plan to post this on my blog at a later date.