I had the "Rich Niboshi (dried baby sardines) Ramen" at the overwhelming presence of "Chuka Soba Ibuki" in Itabashi, Tokyo. This renowned shop has gained immense trust even from ramen craftsmen with its dried sardine ramen. A strong message at the entrance reads, "Please only visit if you love it," showcasing their dedication and confidence. The evening menu's "Rich Niboshi Ramen" changes subtly every day based on the inspiration of the owner, Mr. Mimura, in pursuit of the perfect balance of dried sardines for that day. The bowl I had was improved with a sudden inspiration in the morning. The soup, made with Kujukuri Seikuro, Nagasaki Seikuro, and Sakaiminato Hirako, skillfully combines the bitterness and umami of dried sardines, creating a punchy and bitter flavor that impresses with its addictive quality. The medium-thin straight noodles from Mikawa-ya Seimen have a rich wheat aroma and a satisfying firmness that complements the soup well. The large-cut pork shoulder loin chashu and finely chopped onions make a perfect pairing. I also ordered the "Waedama," topped with chopped onions and shredded chicken breast, which creates a perfect harmony within the soup. Each bowl is filled with the passion and ingenuity of the craftsman, resulting in the enjoyment of the ultimate bowl. You can savor the harmony that emerges when the flavors of the ingredients are maximized and combined. The large chashu, noodles that blend with the soup, and the bitter niboshi soup that ties them all together. Each element shines as the main character while maintaining an exquisite balance, creating the best bowl. Grateful for the encounter with this outstanding bowl. Thank you for the meal!

On this day, I visited Ibuki-san's shop and was greeted by a strong scent of dried fish outside, which stimulated my appetite. Since it operates on a reservation system, I wrote my name down and passed the time at a nearby mall for about 40 minutes until my turn came. When my name was called, I returned to the shop and ordered a bowl of Chinese noodles for 1000 yen and an additional seasoned egg for 100 yen from the ticket machine. The staff who guided me to my seat seemed a bit indifferent in their customer service. I hoped for a more attentive service in a renowned shop. The ramen arrived promptly and smelled delicious with its rich dried fish broth. The soup was tasty but slightly on the salty side. The noodles were thin and firm, cooked just right. The pork slices and seasoned egg were also delicious. The addition of onions added a nice touch. However, I was unsure about the overall balance of flavors. Thank you for the meal.

First visit. I had confirmed in advance that it was a register-based system and that people pass the time in the nearby park. There were many people lining up in front of the store, so I filled out the register and was told, "You don't need to wait in line because it's quite a bit ahead." I thought I could fill out the register quickly and enter, so I quickly checked the scheduled time and moved away from the front of the store. There is a staff member at the entrance who guides you, but there are still many things you don't know when it's your first time. LOL By the way, I arrived a little after 12 o'clock and was seated at 1 o'clock. As for the ramen, I ordered Chuka Soba and Wae-dama. It had a rich sardine flavor, and recently I've been eating new-style ramen like low-temperature cooked chashu, clear soy sauce ramen, and konbu water dipping noodles, so it had been a while since I had a straightforward sardine ramen, but it was very, very delicious! The chashu was classic but large, tender, and well-flavored, and the straightforward feeling was irresistibly good! The soup was of course rich, but it didn't leave an unpleasant feeling in my stomach, and personally, it even felt refreshing? Refreshing? I thought it was great! Personally, I preferred it to the thick, sticky sardine ramen. The Wae-dama was also of a very high level, and it tasted different from what I had eaten before, probably due to the sauce. The noodles had a very good firmness and a satisfying texture. It's not as far as I thought, so I would like to try the evening session next time! Reminder for myself. Next time, I will add toppings. Mixing the Wae-dama is the most delicious. The vinegar on the table comes out in large quantities, so just sprinkle a little bit.

I visited a shop that is known as the holy land of dried fish. I was hesitant to go there before because it specializes in dried fish-based dishes, but I decided to try it out since I have been eating a lot of dried fish ramen recently. Despite the high rating of 3.93 on Tabelog, even from ramen enthusiasts who love dried fish, I personally did not find it delicious at all. The people sitting next to me kept ordering extra noodles, but it just didn't suit my taste. I have decided to retire from dried fish ramen. For me, when it comes to ramen, I will stick to clear broth soy sauce ramen. I will continue my quest for the world's best bowl of clear broth ramen.

A pioneer in the world of dried fish ramen located in Shimmurazakaue. This shop is known for introducing the now common topping of finely chopped onions in dried fish ramen. Established in 2011 in Nishi Oizumi, the shop later moved to Higashi Oizumi before finally settling in its current location in Shimmurazakaue in 2014. The name "Ibuki" was taken from a character in a game that happened to be on a TV screen. The ramen menu consists of three types: "Chuka soba," "Rich," and "Tannrei," with different options available for lunch and dinner. The soup is characterized by its emphasis on umami rather than the impact of dried fish, paired with noodles from Mikawa-ya that have a firm texture. The shop is located near Minami Sugamo Park, known for its spring water pond. It may be a bit tricky to find on Google Maps, but following the scent of dried fish should lead you to it. This shop offers two types of ramen for dinner: Tannrei (light) and Rich, with Tannrei being recommended for first-time visitors. The Tannrei dried fish ramen features a clear soup with thick slices of chashu, onions, and seaweed, creating a simple yet authentic dried fish ramen experience without any bitterness, almost reminiscent of seaweed. The seasoned egg has a firm membrane between the yolk and white, bursting with rich yolk when bitten into. The "Waedama" can be purchased separately, featuring flaked chicken and onions. The noodles have a firm texture with added dried fish powder and umami from roasted dried fish, resulting in a smooth and flavorful taste. Overall, this shop offers a great value at ¥950 for a standard dried fish ramen experience, serving as a prime example of what dried fish ramen should be.

During the day, I arrived at the restaurant after the first group of customers had already entered. There were four people waiting in line outside, and I only had to wait for 5 minutes before being seated. The restaurant could accommodate a maximum of around 8 people. I ordered a Chinese soba for 1000 yen, a boiled egg for 100 yen, and a seasoned egg for 250 yen, totaling 1350 yen. I really wanted to try the rich broth, but I guess they only serve it at night. The soup was delicious, with a slight hint of bitterness which I think is the true flavor of dried fish that I like. The noodles were firm and went well with the broth. The pork slices were thick and sweet, and there was also a sheet of seaweed, onion, and a boiled egg. The seasoned egg was also well mixed and tasty. Usually, I would put the seasoned egg into the soup at the end, but it was too good to do that, so I finished it as it is. It was delicious - thank you for the meal!

I arrived around 11:20 on a weekday and ordered the extra pork topping on the boiled dried sardine soba. The place was quite crowded by the time the food arrived, even though it wasn't too busy right after opening. They only serve boiled dried sardine soba for lunch, with the option to choose additional toppings like seasoned egg. The soup was rich with a slight bitterness from the dried sardines, but the richness of the broth balanced it out nicely. The noodles were thin and straight, with a firm texture at first but softened as I ate. The soup coated the noodles well, with a strong dried sardine flavor throughout. The chashu pork was thick and well-cooked, with the extra pork topping being worth the additional cost. The interior of the restaurant had an old-fashioned feel, with counter seating and decorations celebrating their 12th anniversary.

I got off halfway and went there. It was almost full at the counter before 8 p.m. But the service is fast so the turnover is quick. I thought it would be too bitter if the dried fish was too strong, so I chose the light flavor. The dried fish was just right. The noodles and chashu were delicious too. It's understandable to line up on weekends for lunch. Next time, I'll try the rich flavor.

Intensely cooked dried fish, the taste of happiness. For the second time, I challenged the intense flavor. A rich and heavy soup, with a strong dried fish taste that makes you feel "wow, delicious!" with just one bite. The char siu is tender and falls apart, with a slightly sweet seasoning. Although I thought about getting two pieces of char siu, one was enough to fully enjoy. The seasoned egg is creamy and delicious. Note that the seasoned egg is not included as a standard topping, so you need to purchase it separately! The lingering dried fish taste in my mouth after finishing the meal was amazing.

Arrived at 2:00 PM on Saturday. Barely made it in time for the last lunch group to sign in. There were many people waiting in front of the shop, so I watched the fishermen at the nearby performance while waiting. Around 2:40 PM, I went back to the shop, bought a meal ticket, and entered immediately. I had the bitter dried fish ramen. Once again, it was delicious.

Thursday, 11:15 am visit. There were 9 people ahead of me. Luckily, the first group at 11:35 am was available. While waiting, the nearby park was pleasant. There were plenty of places to sit (not benches), so waiting wasn't too bad for most people. If the wait is long, it might be better to wait at the nearby Aeon Style. However, during lunchtime, there were no die-hard fans and no waiting. It seems that going to popular restaurants in the early afternoon is a good idea. Although it was written to wait in the park until called, everyone went into the restaurant as soon as the time came, which was surprising. It seems that the order of writing doesn't matter, as anyone from that time slot can enter the restaurant. Finally, I entered the restaurant. I ordered the Chinese soba with flavored egg, seaweed, and mixed noodles for 1450 yen. Due to my late entry, the noodles arrived 15 minutes after the meeting time. The flavor was slightly less intense than Ito, catering more to a general audience. However, there was still a good amount of bonito flavor, and it was delicious. The seaweed topping was a hit. Getting 5 sheets for 100 yen was a good deal, and they paired well with the ramen. I would revisit if there's no line. Also, the restaurant is quite dirty (which is probably why they don't want photos of the kitchen taken), so it might not be suitable for women to visit.

I was able to enter without waiting in line at 8:00 pm on a regular day. There were three empty seats available. I bought a ticket for the richly flavored dried fish ramen for 950 yen in cash. The ramen was served surprisingly quickly, and I finished eating by 8:17 while enjoying it slowly.

It's hot again today! The sun is strong, and I wonder if I can endure waiting in line outside... I arrived at the station at 12:30 after a 12-minute walk. The restaurant was full. There were 3 people in line (I was 4th). The wait was 15 minutes. It's an 8-minute walk from Shimo-Sakurazaka Station on the Mita Line, A2 exit. They have a sign-in system, so I wrote my name and waited in the Kaizuki Park in front of me. When my name was called, I bought a meal ticket inside the restaurant and waited in the park again. When it was my turn, the staff called my name loudly. [Order] Chuka Soba ¥1000, Nitamago (boiled egg) ¥100, Aedama (extra noodles) ¥250. The restaurant smells of good dried fish. They have water at the counter, but no aprons. I was served in about 8 minutes after sitting down. The soup has a bitter taste of dried fish with no off-flavors and a smooth aftertaste! It's extremely delicious! Despite the strong dried fish flavor, the aftertaste is refreshing, an amazing soup. The noodles are medium-thin straight noodles and firm. The soup doesn't have much thickness, but it clings well to the noodles and stays delicious. The boiled egg is seasoned just right. The crunchy chopped onions are a nice accent. The thick slices of chashu have a presence and are tender with a good seasoning. This is the perfect trio. I was curious about the Aedama... Can I finish it... But I came hungry, so I can still eat more! I called for extra noodles when I had about 1/3 of the noodles left. The Aedama is seasoned, so you can eat it as it is, sprinkle vinegar on it, or even eat it as tsukemen, very satisfying. I ate a lot today! The owner and two staff members run the place. The owner quietly keeps making ramen, while the staff member checks the line outside frequently and takes care of customer service inside, washing dishes, and making extra noodles. Both of them work seamlessly without any wasted movements. It's impressive. I was nervous on my first visit before Mr. Ibuki arrived, but once you come, if you like dried fish, you'll definitely be hooked! This is the ultimate dried fish broth ramen! It was delicious! Thank you for the meal! #ChukaSobaIbuki #Shimura-SakuraokaStation #Shimura-SakuraokaStationGourmet #Shimura-SakuraokaStationRamen #Ramen #RamenShop #RamenGirl #WantToConnectWithRamenLovers #LoveRamen #ChukaSoba #DriedFish #DriedFishRamen #DriedFishNoodles

This is the 84th ramen shop I visited on my quest to try the top 100 ramen shops in Tokyo. This shop can be considered the holy land of dried fish ramen. I didn't have much business in the area, so I made a special visit. I arrived around 6:30 PM on a weekday and was able to enter without much of a wait. I purchased tickets for the light (or strong) dried fish ramen and an additional seasoned egg. The moment the bowl arrived, a fragrant dried fish aroma filled the air. The medium-thin noodles had a firm texture and paired well with the soup. The large and tender slices of chashu had a unique sweet sauce that added to the overall flavor. The high concentration of dried fish soup delivered a simple yet direct umami flavor. While it may look like a regular dried fish ramen, the taste was quite intense with dried fish flavors. Despite the strong dried fish taste, there was no bitterness, only a rich umami flavor. As I continued to eat, the soup cooled down and became even more mellow and sweet. It was a while since I finished a bowl of soup completely. Thank you for the meal.

Good evening, this is Amakaji. I decided to take a summer vacation starting yesterday. For the first day, I chose to visit Ibuki, which has received amazing reviews for its dried fish dishes. With a surprising rating of 3.94 in the 2022 Tabelog Top 100 list, many people consider Ibuki to be the best for dried fish dishes. Let's see if it lives up to the hype. I also planned to visit Yoshikawa, another restaurant along the same train line. The plan was to arrive at Ibuki an hour before opening to sign up, then have an early meal at Yoshikawa, and return to Ibuki for another meal. However, things didn't go as planned. On August 23, 2023, at around 10:35 in the morning, I arrived at Ibuki to sign up. The restaurant is located near Shimo-Sakai Station on the Toei Mita Line, just a 10-minute walk away. There was a sign-up counter at the entrance, and I filled out the form, ending up in the sixth slot in the first section. The restaurant has 8 seats in one section. Although the opening time was 11:45, the gathering time indicated on the sign was 11:35. I realized that I wouldn't have enough time to eat at Yoshikawa first and then return to Ibuki. So, I decided to skip Yoshikawa and wandered around a nearby park until it was time to return to Ibuki. The scorching heat was unbearable. As I waited on a bench near Mizue Park, I noticed a sign saying, "We are currently not accepting sign-ups." It was a bit confusing. At around 11:30, the first group of customers gathered near the restaurant. The staff asked us to wait in the shade of the park until it was time to line up in front of the store. When the store opened, they directed us to line up along the guardrail to keep the walkway clear. I found it unnecessary since there were no pedestrians around. I took a random spot in line. When the store opened, they called out names like at a bathhouse, and customers entered one by one. I purchased the following meal tickets at the machine: - Chinese soba for 1000 yen - Flavored egg for 100 yen - Mixed noodles for 250 yen The menu only had Chinese soba for lunch and light and rich dried fish soba for dinner, along with mixed noodles and toppings like flavored eggs and seaweed. It was a simple menu. I handed the meal tickets to the counter as instructed. The staff started preparing the orders right away. The restaurant was filled with cardboard boxes of dried fish. Most of them were probably empty or had supplies. There were only 8 seats at the L-shaped counter. On the table, there were chopsticks, cups, vinegar and sauce for the mixed noodles, and a hand towel. Each counter had an ice water pot, shared between two seats. The table had instructions on how to eat the mixed noodles and some "requests to customers." I noticed that most customers were still wearing masks. The instructions also stated that only photos of the food right after serving were allowed. I didn't know this and took pictures of the meal ticket machine. It might be better to display the instructions outside as well. Also, using smartphones and watching videos was prohibited. However, some customers were using their smartphones without any issues. The staff recommended calling for the mixed noodles when the ramen was about one-third left, as it would take about 2 minutes to prepare. After about 10 minutes, the ramen and mixed noodles arrived. I also ordered the mixed noodles at that time. When asked if it was the right time, I replied, "Is it now?"

I visited the restaurant by bicycle as it was within cycling distance from my home. The closer I got, the more the scent of dried fish filled the air, whetting my appetite. I signed my name on the list and waited until it was my turn to enter. Once inside, the space was not too large but each person had plenty of room. I chose the rich flavor of the soup over the light one. True to its name, the soup was rich but without the typical bitterness of dried fish, leaving only the good parts of the flavor. The Chinese noodles had just the right firmness and blended well with the soup without overpowering its taste. The seasoned egg was so delicious that I could have finished it on its own.

I visited the restaurant, located about a 5-minute walk from Shimura-Sakacho Station, for the evening session. There were 5 people in line, and at this time, it was not necessary to write down your order, as it was a ticket system. I ordered the rich Chinese ramen, which was irresistible for those who love bonito flavor! Of course, I also had the seasoned egg. Next time, I might try the light Chinese ramen. On the way back, I took a leisurely bath at Saya no Yu before heading home. Thank you for the meal.

Ramen Kanto Summer Expedition 15 - As a lover of niboshi (dried baby sardines), this place is a must-visit! This is my second visit. Last time, I had the rich flavor, so this time I went for the light flavor. The thin noodles with a smooth and springy texture are a delight to slurp. When it comes to niboshi ramen, this type of noodle is the way to go. The soup, which spreads a rich niboshi flavor with a hint of sweetness, is incredibly delicious. You might start to doubt if it's just niboshi and water because of the strength of the flavor. It doesn't have the strong saltiness or fishiness of a rich broth, and it goes down smoothly. The thick and juicy chashu is tender and satisfying to eat. It has a sweet and savory seasoning that doesn't lose to the soup. The green onions and seaweed are a perfect match as well. From today, I am also a fan of the light flavor. As expected, Ibuki-san is amazing. The light niboshi ramen is so delicious, I was truly impressed. It was incredibly delicious. Thank you for the meal. Restaurant Information: Chuka Soba Ibuki @ Shimura Sakagami Ura Light Niboshi Ramen with Extra Pork Time: 16:54 - Arrived, 17:10 - Entered, 18:16 - Served [Business Hours] [Tue-Sat] 11:45-14:30 (Closes when soup runs out, about 65 servings) 18:40-20:35 (Closes when soup runs out, about 45 servings) [Closed] Sundays, Mondays Hashtags: #ChukaSobaIbuki #ChukaSoba #Ibuki #UraShinTanrei #Kochi #ExtraPork #LightNiboshi #LightNiboshiRamen #LightStyleRamen #NiboshiRamen #DriedBabySardineRamen #NiboshiSoba #NiboshiRamen #NiboshiNoodles #NiboshiSoba #NiboshiChukaSoba #Nibora #TokyoRamen #ItabashiRamen #TokyoGourmet #ItabashiGourmet #ShimuraSakagamiGourmet #TokyoLunch #ItabashiLunch #RamenHyakumeiten #TabelogHyakumeiten #TokyoRamen #NiboshiRamen #Ramen #LameluGourmetMemo #0811

- Order Chinese ramen: 1,000 yen Flavored egg: 100 yen Mixed egg: 250 yen - Access About a 6-7 minute walk from Shimo-Sakurazaka Station. Located near Mizue Park with a large pond. A bit difficult to access from the city center. - Waiting Information Registration starts at 9:00 for the lunch session. Visited on a holiday Friday and arrived at 9:30 to be the fourth in line. Managed to secure a slot for the first serving at 11:35. Checked the registration status at 11:35 and found plenty of slots available after 12:30. - Additional Information Only one type of Chinese ramen is available for lunch, but there are several options for light or rich soup in the evening. The soup's flavor and ingredients are posted on Twitter depending on the condition of the dried fish each day. - Food - Chinese Ramen: The soup is rich in dried fish flavor without any unpleasant smell, truly delicious. It retains the umami and aroma of the dried fish in the soup. The noodles are firm and go well with the soup. Eating the onion, a classic with dried fish ramen, adds a nice touch. The thickly sliced pork was unexpectedly delicious with a good amount of fat. The flavored egg was perfectly cooked with a nice flavor infusion. - Mixed Egg: A mixed egg dish with shredded chicken breast and onions. This was incredibly delicious on its own, making it hard to dip into the dried fish soup. Even when dipped into the soup like tsukemen, it was still delicious. - Conclusion: A legend in the dried fish ramen world. Definitely want to revisit. #ramen #top100shops #tabelog #Ibuki #MokuLog