I arrived a little after 11 o'clock and had to wait for an hour, but it was worth it. I was very satisfied after finishing my meal. The restaurant had a tarp tent and fans set up to provide shade and cool down the customers waiting in line. I had the Tan Tan Mix Chashu Ramen, which was delicious. #Hachioji #HachiojiRamen #Ramen #RamenLover #TanTan #Chashu

Thursday, arrived at 10:20. There were 6 people waiting ahead of me. Gradually, more people lined up, and by the time the store opened, there were 17 people waiting, including myself. This is quite impressive for a weekday. I ordered the mixed char siu ramen for 1000 yen. It was served at 11:20. The soup had a strong taste of soy sauce base, followed by a hint of animal broth flavor, which was delicious. I could taste the lard or a fishy taste like bonito. The noodles were thin and slightly firm, cooked with low water content, and paired well with the soup. The onions were sweet without any bitterness, adding to the deliciousness. The char siu was also well-prepared. Regular customers added extra onions. The bar is set high to go back, but next time, I'll try adding extra onions. Thank you for the meal!

I visited a ramen shop with high difficulty level that usually only opens on weekdays for lunch, and even though it was pouring rain, there was already a line when it opened at 11 am. I thought waiting in the rain would be tough, but luckily there were chairs under a garage to sit and wait. I ended up waiting for about 50 minutes. I ordered the Mixed Large Chashu Ramen for 1000 yen. The broth had a unique and intense soy sauce flavor, but it was incredibly delicious. The chashu pork slices were tasty, both the belly and loin cuts. The noodles were a bit firm for my liking, being low-hydration straight noodles that were slightly chewy. You can choose the firmness of the noodles, and I went with the regular option, so they weren't too tough. It might be difficult to revisit due to the high level of difficulty, but I would love to eat here again if it's convenient.

Due to not checking in advance, we didn't consider the number of seats, so we ended up waiting for about an hour with a line of around 10 people, possibly due to a few children being there. This miscalculation made us question whether the restaurant lived up to its high ratings on food review websites. The food was good, but we were left feeling unsure.

I visited a super popular shop in Tokyo that is famous for its local ramen, Hachioji Ramen. It is rated No. 1 for Hachioji Ramen on both Tabelog and Ramen Database. The definition of Hachioji Ramen includes having a soy sauce broth, topped with chopped onions, and the soup covered with lard. I realized that my only experience with authentic Hachioji Ramen was over 15 years ago during my student days, after a drive back, at a not particularly famous shop. As someone born and raised in Tokyo for 37 years and self-proclaimed ramen enthusiast, I couldn't go on without knowing Tokyo's local ramen. The feeling of urgency overwhelmed me, and I couldn't sleep at night, so I dashed to Hachioji. I arrived at 11:50 on a weekday and there were 3 people waiting outside. After about 10 minutes, I got a seat. I ordered the Mixed Char Siu (¥1,000) and dug in. The soup had a clear, slightly strong soy sauce flavor with a mix of pork and chicken essence. It was refreshing with a decent dashi taste and a rich lardiness. There was also a unique savory aroma, perhaps from the lard. The onions added a wonderful accent. The sharp soy sauce flavor and the onions harmonized perfectly, allowing me to enjoy it until the last drop. The noodles were medium-thin straight noodles, cooked slightly firm even when choosing the normal option. They had a good bite, which I personally like. The Mixed Char Siu came with 2 slices each of loin and belly. The well-seasoned char siu was tender and delicious. The shop is closed on weekends and holidays, so it may be challenging to visit again, but I would love to come back if given the chance. It was a delicious bowl of ramen. Thank you for the meal.

I love Hachioji ramen. The chopped onions are amazing! Among them, Tantan is the best, where you can have double portions of pork belly and pork loin with seasoned egg topping. When I took a bite... Wow, this is delicious. It's right in the heart of addictive Hachioji ramen. The soy sauce-based soup goes so well with the flavor of the onions. The slightly firm noodles are also great. The soup is so delicious, I could drink it endlessly. It's dangerous. I actually had lunch somewhere else right before coming here, so I wasn't very hungry, but I finished it in no time. Surprised, no, completely satisfied! It may be a bit of a wait, but it's worth it. The staff's consideration, especially from the female staff, is also nice. Hachioji ramen has many delicious restaurants to choose from, making it hard to decide where to go. But this place is exceptional. It was delicious. Thank you for the meal!

When I went during the day, there were about 10 people lined up, but the turnover was incredibly fast. The char siu is famous, so I ordered the char siu ramen mix (pork & roast) which I don't usually get. The noodles are straight and thin, similar to Chinese noodles. The pork is very tender and melts in your mouth with a rich flavor. The roast pork is also tender and pairs well with the garlic. The soup is relatively light, maybe it's from the pork, and as you eat, you start to feel a bit more richness coming through.

I ordered the Extra-Large Mix Char Siu Ramen for 1100 yen on a weekday afternoon. The restaurant opens at 11:00, but there was already a line forming before opening, so I arrived at 10:35 and finally got in around 11:40. It's a highly popular place with only 8 counter seats, but the turnover rate is good. The staff meticulously prepared each bowl of ramen, and after a 7-minute wait, I finally got my beautifully presented ramen. The soy sauce-based soup was sweet yet rich, the thin noodles had a nice firmness, and the char siu was tender and flavorful. The chopped onions added a sweet touch. This was the best ramen I've ever had. Be prepared to wait in line, but it's definitely worth it. Thank you for the meal!

It's still hot in September. On such days, what better than a hot bowl of ramen! I visited around 11:30 on a weekday and had to wait for about 15 people ahead of me. It took about an hour until the ramen was served. The essence of Hachioji ramen, with grated onion and thin noodles with a refreshing texture... It was delicious. Thank you for the meal.

A great opportunity has come٩(>ω<*)و I had a job in Hachioji. Of course, it had to be Hachioji ramen, right? And in the lyrics of the idol group Yoasobi, there's a line that goes "So calmly but brightly shining," which is like tantan ( 'ω' و(و I don't know the actual origin, but... I ordered the Chashu ramen (mix of lean and belly) for 1,000 yen (tax included). They apologized for the price increase, but honestly, it's still quite cheap these days! The three main features of Hachioji ramen are: 1. Finely chopped onions, 2. Soy sauce-based sauce, 3. Lard covering the surface. This shop seemed to match with soy sauce sauce ○, lard (probably) ○, grated onions △. The shop had a traditional feel, and that day it was being run by two women. Female-run eateries are rare, so the atmosphere was kind and their service was polite and comforting. The ramen also had a gentle touch to it, almost like something you'd eat at home. I started with the soup. Mmm (*-ω-) Delicious. It had a refreshing taste of soy sauce with a slight acidity, maybe from bonito. The initial fragrance was probably from the roasted spices on the chashu. The surface fat mixed with the original grated onions gave it a smooth and rounded flavor. This Hachioji ramen had a unique touch to it. The noodles were Chinese-style, thin and straight with low hydration. The thinness was just right. I asked for them to be cooked "normal," but they were slightly firm with a good chewiness and a hint of sweetness. The chashu had both belly and lean meat. I preferred the belly as it had a better taste. Hachioji is known for its Hachioji ramen, but popular shops in the past focused on trendy ramen styles like dried fish, modern soy sauce, and duck. It's great that this local ramen is finally getting attention. If you make the effort to go there, you should definitely try the local specialty. Thank you for the meal m(_ _)m

#Ramen #Hachioji #Tantan Arrived at 10:43 and there was a surprising 30-person wait. Perhaps it's because of the Bon holiday, with people who usually can't come on weekdays gathering. Waited in the covered parking lot next to the shop. Finally waited in front of the shop, entering just as customers were leaving. Entered at 12:13 (as expected, exactly 90 minutes). Ordered the regular ramen with an egg topping. Oh, they don't have beer! What a shame. The soup, which is slightly smoky with an animal-based soy sauce, goes really well with the thin, curly noodles. The chashu is the solid type from the old days, and the seasoned egg is lightly flavored and gooey. Even without any toppings, just the soup and noodles alone were very satisfying! I completely forgot about the beer. Thank you for the meal!

Visit during Obon at 9:50 am. Despite it being Obon, I hoped that the rain would deter the crowds, but I was wrong. There were already 8 people waiting when I arrived, and by the time the restaurant opened at 11 am, there were about 40 people in line. I entered around 11:20 am. The low-hydration noodles had a satisfying texture and paired perfectly with the soup. The soup seemed to have a hint of garlic, but regardless, it was delicious. Adding onions made the flavor milder. Even though I usually don't drink the soup for health reasons, I almost finished it because it was so good. The seasoned egg and chashu were also top-notch. I recommend adding vinegar as a flavor enhancer. I suggest adding about twice as much as you think you need for a perfect balance. It's a bit far and only open for lunch on weekdays, but I will definitely revisit.

I went to Tantan in hachioji for lunch on Monday! I arrived at 12 o'clock, lined up for about 30 people, waited for about 2 hours, and was seated. It took about 5 minutes to be served. In my experience, about 15 people wait for about an hour. I ordered the mixed char siu noodles (large) with toppings of seaweed and boiled egg. The soup is a strong animal-based soy sauce with a sharp taste, but it's deliciously light with plenty of broth visible, so I couldn't stop drinking the soup to find the taste! The noodles are thin and chewy (you can choose the hardness of the noodles), and the perfect balance of the sweetness of the soup and the crunchy texture of the noodles was excellent! The hachioji-specific onions have a strong seasoning like leeks and garlic, and they firmly finish off the taste, which was very good! The pork belly char siu was tender and rich, while the loin char siu was firm and juicy, making the char siu noodles a great choice! Also, the soft-boiled egg was delicious on its own! The shop is only open for about 3 hours on weekdays, so the bar is set quite high, but the women running the shop are friendly, approachable, and hardworking, making it a locally loved shop where you can casually stop by. Thank you for the meal!

I chose Tantan for the last weekday before the Bon holidays while on a break from work. I arrived around 10:50, and I was the 11th in line. The seating area had not expanded, and I entered around 11:25. I ordered the mixed char siu with extra firm noodles and a flavored egg (unfortunately, they were out of beer). The fact that they can make firm noodles at a top ramen shop is impressive (they offer firm noodles as an option, which is great service). The staff at the restaurant seemed quite young. I wonder if they have inherited the taste from the long-established Hachioji ramen shop. I'm sorry for not knowing more, but it's great to see the taste of the long-established Hachioji ramen shop being continued. The first sip of the soup was flavorful and had a fragrant aroma. The roasted char siu, onions, and ginger all contributed to the taste. The Hachioji ramen had a rich depth without the heaviness or strong smell, making it light and delicious. Both types of char siu were tender and tasty. I've tried various Hachioji ramen, but this one matches my taste the best. I hope this precious long-established Hachioji ramen shop continues for a long time. Next time, I would like to add extra onions.

I've been interested in this ramen shop for a while. It's a 10-minute walk from JR Hachioji Station, located away from the entertainment district. I arrived at 11:50 am. There were 13 people in line, and the wait was 30 minutes. It was tough waiting in the 37°C heat on August 3, 2023, but the amazing ramen made me forget about it. I ordered the mixed chashu (roast pork) with firm noodles and extra green onions for 1000 yen. The soup and noodles went perfectly together, and the chashu made with both pork belly and loin was exquisite. The shop has limited hours and is quite challenging to visit, but it's definitely worth it. The ramen was addictive.

I visited the restaurant around 20 minutes before its opening at 11 am on a regular day. There were about 13.4 people waiting in line. I ended up waiting for about 30 minutes before being seated. I ordered the soy sauce ramen for 700 yen, which was reasonably priced and satisfying. The female owner provided quick and efficient service. The aroma of the soup was already appetizing even before it was served. It had a pleasant smell of oil, almost like it was slightly burnt, which added to the deliciousness. The taste did not disappoint, it was indeed delicious. The noodles were thin but they absorbed the soup well, making it tasty. I didn't opt for a large portion as I had plans to eat more later, but I wouldn't have gotten bored even with a larger portion here. The cost performance was also good, and I was glad I made the trip to Hachioji on my day off to visit this restaurant.

Around 11:30, I waited outside the restaurant with 2 or 3 other people. We parked at a nearby coin parking lot, and there were already a few cars parked there. I wondered if they were also customers. Despite the heat, there were fans and misters to help cool us down, but it was still quite hot. We entered the restaurant after about 30 minutes. I decided on the large size with a mix of toppings and bought my meal ticket. There were around 8 counter seats. They asked me how firm I wanted my noodles. I chose normal firmness and waited about 7-8 minutes for my order to arrive. During that time, I noticed many people adding extra onions to their ramen. There were also a lot of people who preferred their noodles firm. The first sip of soup was delicious and full of flavor. I avoided the onions as I felt they might alter the taste of the soup. The thin, yellow straight noodles paired well with the broth. Most importantly, the ramen had a clean and delicious taste without any unwanted flavors. It was a truly enjoyable bowl of ramen.

Ordered the mixed char siu ramen! The chopped green onions in the center are impressive! The appearance is just like char siu ramen, which makes me happy (^^) The soy sauce soup is fragrant, with a hint of garlic! The noodles are thin and firm! They mix well with the soup's oil, making it easy to slurp! As I was leaving, a customer said, "It was delicious" and "It's hot, but hang in there"… The staff's personality is also good, making it a place you want to support (^^) Thank you for the meal (^^)

The soup has a distinctive aroma like it has been cooked with chashu. It is not just a burnt aroma, but also has a rich fragrance like when eating grilled corn, making it pleasant without being overpowering. As the seasoning asserts itself, the saltiness is moderate and the soup is drinkable. The chashu also seems to be marinated in the same sauce, giving a sense of unity. The noodles are firm and chewy, with a good amount of wheat packed into them. I thought it would be difficult to stand out in a simple local ramen like this, but this is a successful example. The finely chopped onions may change the taste of the otherwise high-quality soup, so I think larger pieces would be better to create a different texture.