Opened on April 12th this month!! In the fiercely competitive ramen district of Ikebukuro in Tokyo. The shop is located about a 10-minute walk from JR Ikebukuro Station East Exit, on the site of the popular shop Chuka soba Rokkando (which has moved to the West Exit). The owner used to work for "Rokuno Gen Holdings," which is behind the famous tonkotsu ramen shop "Ippudo." Although it has only been open for 2 weeks, famous ramen bloggers who have visited the shop are praising it, and it has already become a popular spot with long lines. When I visited yesterday (Tuesday) just before 1:30 pm, there was a line of over 20 people outside. I waited for an hour, and it seems like there will be even longer lines on weekends and holidays. The interior of the shop has only 8 counter seats, but it is very spacious, clean, modern, and has a calm atmosphere. The service was polite and wonderful, making it a comfortable place to be in!! The paper aprons for water were self-service. Each chair also had a place to store belongings. [Special Salt Ramen] In conclusion, it was incredibly delicious!!!!!!! The shop has an aura, quality, and perfection that you wouldn't expect from a newly opened place. First, the soup. There is plenty of chicken oil floating on the surface, and it is piping hot. It's been a while since I had ramen with such a thick and beautifully floating layer of chicken oil in a new shop in Tokyo. When you slurp it, you can strongly feel the flavor and aroma of the chicken, followed by the extremely rich umami of clam broth that comes rushing in afterwards. It turns out they use clams like clams, shijimi, asari, and scallops. I have never been so impressed by a soup with such a dense chicken-to-clam flavor. The saltiness is mild and light, but with plenty of floating chicken oil and an extremely rich umami from the broth, it is deep and "rich." Exquisite. The noodles are medium-thin noodles with a slight wave, made by Daisei Foods. They have a relatively soft texture, but not too soft, with a good firmness and a good mix with the soup. The wheat flavor is moderately present, but the main impression is the soup. And each topping was also delicious. The pork loin with a moderate rareness and fragrance, chicken rare chashu, and duck breast meat were all high-quality and carefully prepared. Especially the duck meat. It brought out the flavor of the duck very well, without any strong taste, and had a rich taste that was exquisite. The meat wonton has a moderate amount of sansho aroma and a slightly strong seasoning, but the focus is on the chewy skin as a good accent. The flavored egg is half-cooked and creamy, with a moderate seasoning that brings out the richness of the yolk. The menma is from Itoshima, small in size, serving as an accent. It also has a moderate amount of yuzu, which adds a citrusy flavor and the aroma of mitsuba enhances the Japanese feel. The level of completion is amazing...!! It seems like it will receive many awards in the future and may eventually be included in the top 100 restaurants on Tabelog. I think another representative shop of Tokyo has been born. I look forward to what's to come!

Ikebukuro, no, in Tokyo, based on media information, it's currently the highest-rated and hardest-to-get-into top-rated restaurant, so I lined up from early in the morning around 8 o'clock. Even though they said it would be a reservation system starting from 10 o'clock, I heard that they were already sold out by 9 o'clock, so I went there. But it was really, truly worth it. Living close by was a good thing. But it was so delicious! The top-rated salt ramen and charcoal-grilled meat rice! It's definitely one of the best restaurants I've ever been to. However, the ramen cost 1700 yen, and the meat rice cost 500 yen, so a total of 2200 yen for ramen and rice is the highest price I've ever paid. I felt it was worth it, but with the current trend of many ramen shops going out of business due to prices exceeding 1000 yen, it seems that high-priced but delicious restaurants will continue, while those with no confidence or discounting will struggle. Ramen has really become a serious dish now! By the way, I will list a few of my absolute favorite restaurants, so if you have time, give them a try! Nishi-Shinjuku [Shima], Minowa [Toy Box], the old days in Sugamo [Tsuta], Kameari [Tsukemen Michi], Matsuhidai [Tora Shokudo branch], Matsudo [Tomita main store], Otsuka [Nariryu], Shin-Koiwa [Itto], Edogawabashi [Sannin Toranosuke], and many more. But these are some of the places that I recommend. Trust only your own taste buds!

I visited this place early on a Sunday morning. It is currently the highest-rated new ramen shop in Tokyo, so they have a reservation system in place. I arrived around 8:50 am, but there was already a line. I was 16th in line. Since it's a reservation system, you can have someone save your spot while you sign in, so I'm not sure how many people were ahead of me, but I was able to sign in for the 12:30 pm slot, which was the third round. Surprisingly, even though there are only 7 seats, I was able to secure a reservation for this slot, as some people were writing their names down for later slots. The sign-in process started at 9:20 am when the staff arrived, and I was able to sign in by 10 am. I was prepared for a long wait under the strong sun, but it was quicker than I expected, and I was done in 30 minutes. I ran some errands and returned to the shop around 12:15 pm, and I was seated right away. This system is great as waiting in line for over an hour can be tiring, especially in the scorching summer heat. I ordered the special soy sauce ramen and meat rice. The operation seemed to be handled by two people, and the quick turnover rate and spacious seating were impressive. The bowl of ramen that was served looked delicious and was made with domestically sourced ingredients. The chashu included both pork and chicken, even duck chashu. The wonton was made with duck meat, upgrading its quality. The seasoned egg, green onions, everything was perfect. The noodles were medium-thin straight noodles with the perfect blend of Hinai-jidori and Miyazaki-jidori chicken broth. It's clear that the quality of the ingredients plays a significant role in making high-quality ramen. The meat rice is a must-try if you visit. It was on par with the famous chashu bowl shop that used to be in Kagurazaka. The price is a bit high, over 2000 yen for ramen and meat rice, but it's definitely a must-visit ramen shop in Tokyo.

Order: Ajitama Shoyu Ramen with Wonton (topping) Price: 1650 yen Rating: Located a 10-minute walk from Ikebukuro Station. Normally, registration starts at 10 am, but be aware that during busy times like weekends, registration may start earlier. On this day, there was a line of about 50 people, so registration started 30 minutes earlier. This ramen is meant to be enjoyed using all five senses. The soy sauce has a distinct mellow sweetness from the rich chicken broth. The noodles are smooth, and the chashu (roast pork) made from pork, chicken, and duck is outstanding. My companion also enjoyed their shio (salt) ramen. This place is sure to be listed in the next Ramen Hyakumeiten (Top 100 Ramen Shops). Thank you for the meal.

I went for lunch. It's a place where you have to write your name down, so when I arrived at 8:30 on Saturday, I was the 9th in line. They started taking names before 9:30. I was able to get a spot for the 12 o'clock seating, so I chose that one. When the time came, they guided me to the restaurant. I bought a meal ticket first and chose the special salt flavor. It was served in about 10 minutes. The taste was really good, with a delicious seafood flavor. The addition of sudachi was nice too. The noodles were medium thickness and went well with the soup. The char siu was charcoal-grilled and had a great aroma. The dumplings were juicy and tasty. I lined up early in the morning, but it was a great lunch experience.

I had the opportunity to visit the rapidly rising popular restaurant Gokan-san. Normally, I would choose soy sauce or tsukemen based on my preferences, but this time I daringly chose salt, expecting the chef's skill and sense to shine. I was impressed by the amazing flavor of the clam broth and the high level of meat cooking skills. I lined up before 7 am and I am very grateful to my colleagues at work who shared their seats with me! I will definitely come back to try the soy sauce and tsukemen flavors here.

This time it's Ikebukuro. I wanted to go there, but they only serve during the day and it's a super popular shop where you have to write down your order. This time, I got off a certain sleeper train in Kanagawa prefecture and headed there. I arrived around 8 o'clock and was the 7th person in line. I waited while reading a book, and around 9:20, they started taking orders. At that point, there were probably over 50 people in line. The orders gradually progressed, and when it was my turn, around 11:30, the last slot for the 4th ramen was available, so I went for it. Alright. Then, I headed to a certain shop in Akihabara to write down my order, but when I arrived around 10 o'clock, there was already a line of over 50 people. I finally got to write down my order around 10:25 for the 5 p.m. slot. This place is also very popular. A 6 and a half hour wait... Now, around 11:10, I returned. I waited in front of the shop. And I was guided inside as the 4th person. I bought the Special Salt Ramen for 1,700 yen from the ticket machine. Wow, it's quite expensive. Ramen is a luxury now. The shop owner, reminiscent of a French chef, cooked very carefully. Now, here it comes. First, the noodles. Thin straight noodles. Smooth and wrapped in soup. Delicate texture with a superb taste. The portion was sufficient and satisfying. Next is the soup. The golden, transparent soup is beautiful. A mellow saltiness, looking light but with a solid oily richness, juicy. The gentle and flavorful taste of shellfish, combined with the umami of local chicken, creates the ultimate flavor. The harmony of these broths and sauces is wonderful. And the toppings. The seaweed adds a fragrant touch. The flavored egg is a large one with a runny yolk. The duck is tender and there are 3 slices. The chicken breast is seared twice to reduce the chewiness, and it's within my acceptable taste range. The pork loin is large and tender to chew. A gentle and delicious taste. So, it's a high standard bowl that fully conveys the cuisine. Especially the soup is outstanding. Line up early in Ikebukuro and try it out. Ramen is really delicious. See you again. I have changed to Ameblo. https://ameblo.jp/yokohama-rameo

Access Ikebukuro Station East Exit, 9 minutes walk. Today, I left my house at 8:30 am to arrive at the restaurant by 8:30 am. However, when I arrived, there were already 18 people waiting ahead of me. The registration started at 9:25 am for the 4th round, and unfortunately, I couldn't eat in the 1st round as I had hoped. By the time of registration, there were 74 people in line. It's one of the most popular restaurants in Tokyo. I wanted to try the tsukemen, but they only serve 6 bowls a day, so I couldn't get it. There were over a dozen people who couldn't eat it either. I wonder if I could have gone on a weekday! I realized that I needed to line up much earlier. It's quite a challenge to kill 3 and a half hours until registration time. I was a bit disappointed that I couldn't eat sooner. I learned that it's the fate of popular restaurants to have to wait for a long time to enjoy their delicious food. I returned to the restaurant 10 minutes before the appointed time, but since I wasn't called, I decided to enter 1 minute before. I ordered the Special Soy Sauce Ramen for 1600 yen. The soup is made with local chicken and natural clams, resulting in a refined and deep flavor without any off-flavors. It was a unique taste that I had never experienced before. Although delicious, I felt that the clam flavor was a bit strong, almost buttery when combined with the chicken oil. I thought it would be even better if it was toned down a bit. The noodles were thin and straight, but slightly undercooked for my liking. The chashu was made with charcoal-grilled pork loin and Omi duck, showing the chef's dedication to quality. I also tried the Charcoal Grilled Meat Rice for 500 yen, which was visually appealing and delicious. Overall, I felt that the restaurant had a high level of completion. The atmosphere was like a traditional Japanese restaurant, and although the owner didn't seem very talkative, he appeared to be a very kind person. I look forward to trying the tsukemen next time. Thank you for the meal.

Arrived around 8:30 on Sunday, with about 12 people waiting. Registration started at 9:25, with about 55 people in line at that point. Managed to get a spot for the 12:30 slot. Ordered the top-rated special soy sauce ramen priced at 1400 yen. The soup, made with chicken and clam broth, was packed with rich Japanese flavors. The clear chicken soy sauce base had a depth and complexity that was impressive. The thin straight noodles were chewy and paired well with the chicken oil. The toppings, including three types of chashu (chicken breast, pork loin, duck breast), seasoned egg, seaweed, and two wontons, were all meticulously prepared and added unique flavors. The delicate yet bold chicken flavors in the soup, along with the satisfying toppings, made the wait well worth it. Overall, it was a meal filled with the delicate yet hearty umami of chicken, and left me thoroughly satisfied.

I finally visited Gokan in Ikebukuro, which I had been wanting to try for a while, and I went to queue up early in the morning. I arrived around 8:15 am and there were about 15 people in front of me, which was surprisingly not too bad for a Sunday. I was able to get a spot for the 12:30 pm seating on the third round. You can sign up for 2 servings per person, but you cannot order multiple servings for yourself, and there were only 6 servings available for the tsukemen. Today, I ordered the special soy sauce ramen and the meat rice bowl. The presentation was beautiful, with attention to detail in the dishes and the balance of the toppings. The ramen had a broth made from 3 types of chicken, clams, and other shellfish, which gave it a clear and delicious flavor. The most impressive part was the toppings, including Yamagata pork loin, Oyama chicken breast, and Omi duck breast, all of which were amazing. The meat rice bowl was also delicious, with thick slices of the same high-quality meats. Despite the generous portions, I didn't feel overly full after finishing both the noodles and the rice. It's no wonder this place is becoming so popular so quickly! I would love to try their salt ramen and tsukemen as well!

Today, in Ikebukuro, there was a long line of 30 people at Gokan before it even opened. You have to sign up to eat there. It's located where the green ramen shop Rokkan-Do used to be. They serve salt wonton noodles for 1600 yen, with no artificial seasonings. The wontons have duck meat in them. The soup is made with delicate clam broth. There are two types of chashu. The balance between the noodles and the soup is great. It's a shame that the special top option was sold out. It was delicious.

Ikebukuro Station East Exit, 8 minutes walk. Arrived at the store around 10:00 on weekdays to write down. Revisited at 13:30! Finished my errand and returned to the store 5 minutes before. Actually, I was a little late for the revisit, but they let me in. Let's make sure to follow the rules set by the store! Today's order: Special soy sauce ramen 1600 yen, 2 wontons, 3 slices of char siu, flavored egg, and nori. The dish arrived shortly after ordering. The aroma is irresistible. This is the best bowl of the year. I finished the soup completely (^ ^) It was gentle and rich in flavor, which may be due to the fact that it is free of chemical seasonings. They are particular about using domestic ingredients, which is even more delightful. The soup and noodles were excellent. The flavored egg was also very delicious. You can even change the noodles to flat ones for the salt ramen. This store has many more charms to offer. Thank you for the meal.

#JapaneseRamenSenses#Ikebukuro Station Special Premium Salt Ramen Charcoal Grilled Meat Rice【Location】7-minute walk from the station【Day】Wednesday【Time】Line up at 9:25, register at 9:50, serving starts at 12:30【Wait】Around 20 people【Seats】7 seats#Ramen#noodles#ChukaSoba#Tsukemen#拉麺#Noodles#Noodlestagram#RamenClub#RamenPatrol#NoodleLife#RamenLover#WantToConnectWithRamenLovers#WantToOpenARamenShop

"Shoyu" and "shio" were eaten, and as I progressed through the meal, I reached the final dish, "tsukemen." It is possible to have consecutive meals, but since it is not allowed, it is best to arrive early. There are limited slots for "tsukemen," so it is advisable to wait patiently while reading a manga. As expected, I started recording earlier than the scheduled time, and managed to slip into the 11:45 slot just in time. I ordered the Special Soy Sauce Tsukemen (1700 yen) and added rice (200 yen). The dish is a trendy "kombu water tsukemen" reconstructed into a new sensory experience, the "limited edition soy sauce tsukemen."

It is no exaggeration to say that "Gokan" ramen is the number one attention-grabber. The long-awaited moment has finally arrived!! I arrived at the restaurant at 7:30, and my junior colleague joined around 9:00. The registration started a bit earlier at 10:00, so the reception began at 9:30. By the way, I was the first one to arrive at 7:30, but about 15 minutes later, the second person came, and soon after that, a line started forming. It seems like the competition rate is getting higher day by day. I successfully secured the 11:30 start time for my first visit and entered the restaurant on time. This shop is run by a young couple and the inside is quite spacious with a sense of cleanliness. I had the Special Soy Sauce Ramen for 1,600 yen, and my junior colleague had the Special Salt Ramen, so I tried a bit of their soup as well. The soy sauce soup is made with multiple chicken broths, combining a crisp taste with a mellow flavor. The noodles are medium-firm, with a good texture that is not too hard or too soft. I also tasted the salt soup, which had a straight clam flavor without any off-flavors, enhanced by the perfect amount of salt and a hint of yuzu aroma. It was truly outstanding!! The chashu was a rare pork loin with a perfect amount of fat. There was also chicken breast, duck meat, rich and flavorful wontons, and a creamy and rich flavored egg. From the soup and noodles to the toppings and bowls, everything is meticulously crafted, making it a truly gem of a bowl!! For those considering going, now is the time!! It is definitely gaining popularity and will become harder to get a seat.

A shop run by someone who trained at Ippudo, but it's not a tonkotsu ramen shop. Arrived on Saturday at 9:09 AM and there were 27 people waiting in line. The registration desk opened at 10 AM, but there was already a considerable line at that time. Registration started at 9:30 AM and there were about 50 people in line at that point. It was possible to register for up to two people at a time. I managed to secure a spot for the 13:30 seating, which was the earliest available. By the time the registration desk opened, it seemed like they were almost sold out (they had 61 slots for the day). I revisited the shop at 13:20 and luckily got a seat right away. I purchased a meal ticket and sat at the wooden counter. The ramen was served at 13:26 and it consisted of a special soy sauce broth with shiny oil, chicken chashu, duck chashu, pork chashu, seaweed, flavored egg, green onions, mitsuba, and wontons. The soup was rich with the flavor of chicken and shellfish broth (clams, asari clams, scallops, and scallops). The noodles were smooth and thin, complementing the soup perfectly. The toppings were also elaborate, with tender slices of Yamagata pork loin, sous-vide cooked chicken breast, and seared Omi duck breast. The wontons also had minced Omi duck with a prominent ginger flavor. As I continued eating, the shellfish broth added a deep umami and slight acidity, making the ramen even more delicious. It was hard to avoid finishing every last drop of the soup. The handmade bowl added to the overall sensory experience, truly living up to the shop's name.

"I had a strong craving for ramen and decided to visit the restaurant with my family on a rainy Saturday. We arrived around 9:08 AM and found a long line of people waiting outside the shop. The shop started taking reservations earlier than expected, at around 9:30 AM, with about 50 people already in line. We finally got a seat at our reserved time of 13:20, and quickly purchased our meal tickets. The interior of the shop was spacious, with only 7 seats at the counter, giving off a high-end Japanese restaurant vibe. I ordered the Special Soy Sauce Ramen for 1,600 yen. The bowl arrived in less than 10 minutes, with the soup shimmering with chicken oil on the surface. The taste of the soup was complex, starting with a hint of chicken broth, followed by a burst of clam broth that enveloped the senses. The balance of flavors was just right and very delicious. The noodles were on the softer side, which I personally prefer firmer, but they were still enjoyable. The chashu pork was delicious, especially the pork belly. The wontons had a strong ginger flavor and were juicy and tasty. Overall, the ramen was refined in both appearance and taste. The soup was incredibly delicious, and I ended up drinking it all. It took us 4 and a half hours from lining up to finishing our meal, which was quite a long wait. This might deter me from visiting again, but it was definitely worth it. Thank you for the meal!"

I wanted to eat the limited edition tsukemen and decided to revisit the restaurant. I lined up at 8:20, but there were already about 5 people ahead of me. The registration was supposed to start at 10:00, but due to the bad weather, it started at 9:30. Luckily, I was able to register my name for the 6 servings limited tsukemen (3 slots at 11:45 and 3 slots at 12:15). I arrived 15 minutes before the time I registered for. I went inside and purchased the special soy sauce tsukemen (1,750 yen) from the ticket machine. Since they implemented the registration system, the dish arrived at my table in about 5 minutes. The dish not only tasted delicious but also looked visually appealing. The tsukemen with dashi broth was tasty even on its own. The dashi broth had a strong bonito flavor. The dipping sauce was soy sauce-based and had a refreshing taste. It contained pork, chicken, and wonton. The noodles and dipping sauce complemented each other perfectly, creating a delicious bowl. Finally, I added the dashi broth to the dipping sauce to make a soup and it was so delicious that I finished it all. It wasn't too salty, just a really tasty broth. I felt like I was drinking a high-quality broth similar to kaiseki cuisine rather than a regular ramen shop.

This restaurant can be summed up in one word: delicious. It is located near my company and I always saw a long line outside, but I never had the chance to go. Recently, I saw on X (formerly Twitter) that they have implemented a reservation system! I had to go, so I went with a colleague after work, a bit late around 3 PM. I had the soy sauce flavor. If it weren't for my health check, I would have definitely finished the soup as well. You can tell they are particular about the quality of their ingredients. Considering the price, I think I will be going there frequently.

I came to Ikebukuro. I arrived around 9:10 am and there were already about ten people in line. I bought a coffee at the nearby 7-11, then returned to the line. Around 9:45 am, I filled out the register and found out that I would have to wait until 12:30 pm for ramen, but I had work later, so I chose the tsukemen unit at 11:45 am. The noodles were firm and had a strong wheat flavor, and the condiments for flavor variation (yuzu pepper, green onions, vinegar citrus) were included. I never got tired of eating it.