Today, I came to Bunkyo Ward, Tokyo to eat ramen. I visited Nishino, a shop close to Hongo-sanchome Station. Nishino has been selected as one of the top 100 ramen shops from 2019 to 2022 and has been featured in the Michelin Guide Tokyo from 2019 to 2021. It's currently 11:50 am (the shop opens at 11 am), and there is a line of about 15 people outside. I decided to wait in line and check the menu while waiting. I noticed options like "Chinese Soba with 2 pieces of meat and 2 pieces of shrimp for 1240 yen," "Mayo Char Siu Rice for 250 yen," and "Seasoned extra noodles for 250 yen." I couldn't find seasoned boiled eggs on the menu. After waiting for about 25 minutes, I entered the shop and ordered "Chinese Soba with 2 pieces of meat and 2 pieces of shrimp for 1240 yen" and "Seasoned extra noodles for 250 yen." The food arrived quickly, and the ramen looked beautiful. The soup was clear, with a rich umami flavor from the broth and a sweetness from fish and chicken bones. The noodles were thin and plentiful, resembling somen noodles. The meat and shrimp wontons were served separately and were deliciously juicy. The shop is known for its unique meat wontons. The shrimp wontons were plump and had a subtle taste that complemented the soup well. I also ordered extra noodles, which arrived quickly and were recommended to mix well before eating. Overall, the experience at Nishino was delightful, and the food was delicious.

I visited Nishino-san, which I had been curious about for a while! When I arrived around 1:30 p.m. on Sunday, there was a line of 4 or 5 people, and I was able to get in after about 10 minutes. While waiting inside the restaurant, I saw a girl eating and saying how delicious everything was, which really stimulated my appetite. I ordered the ramen and two meat dumplings, and they were served in about five minutes (around 1100 yen). The dumplings were served on a separate plate, showing attention to detail. When I tasted the soup, it was light yet had a depth of flavor. The noodles were easy to eat and slurp. The highlight for me was the "meat dumplings"! They were juicy and tasted great even when dipped in the soup or with vinegar. The low-temperature cooked chashu was also delicious, and there was more than I expected. After finishing the noodles, I felt something was missing - a touch of "junkiness." Even though I was almost full, I couldn't resist ordering the Mayo Chashu Don! It was so indulgent and added a fun twist to the meal. The chewy chashu was very satisfying. Thank you for the meal! But it didn't end there at Nishino's Ramen! I just had to try the limited menu item, Sudachi Konbu Tsukemen. I purchased the tsukemen (1200 yen) and upgraded to 300g of noodles (extra 100 yen). It had a refined taste and could be enjoyed in various ways, such as eating the noodles alone or dipping them in salt. The fact that there was kaeshi provided in case the flavor got diluted was a nice touch. I was told to remove the sudachi after a while to avoid bitterness, and I was impressed by the attention to detail at this restaurant. In conclusion, if you're going for the first time, I recommend starting with the ramen and definitely trying the dumplings! Order as many as you want!

One of the popular restaurants selected for the Michelin Bib Gourmand in 2018 is Koike in Shimokitazawa and King Seimen in Oji, both run by the same owner, Waterara. Both shops have been awarded the Bib Gourmand distinction, and it's safe to say that Waterara is a ramen genius. On Saturdays around 1 pm, there is a line of 15 people waiting to get in. The soup at this shop is made from a combination of dried fish, shellfish, and animal-based broth with light soy sauce, creating a unique and exquisite flavor that is both light and rich, like sipping on a clear soup. The firm and thin straight noodles perfectly complement the soup, making it irresistible. The pork and shrimp wontons are also of high quality, with delicious skin and generous filling. The extra noodles can also be enjoyed on their own, almost like an oil-based ramen. Today, I couldn't help but finish every last bit.

A ramen shop called "Ramen Hyakumeiten," run by a big fan of Nogizaka, is named after the Nogizaka group and their favorite member Nishino Nanase. The music played in the shop is all songs by Nogizaka, and there are many members' autographs on display. The shop has received Michelin recommendations for several years. On weekdays, people line up 30 minutes before opening, but the wait time is not too long. I ordered the Chuka soba with four wontons (2 pork and 2 shrimp). The soup is clear and delicious, but the most surprising part is the wontons, which have a vibrant and rich flavor.

On Saturday evening, 10 minutes before the store opened, there was already one customer waiting. While waiting in line, we were all getting bitten by mosquitoes. It felt a bit uncomfortable. It was a humid day, so I chose a refreshing tsukemen. The sudachi was truly refreshing. Even though it was 200g, it felt like a lot. The noodles were smooth and had a great texture. When eaten with the seaweed salt, the flavor of the noodles came through. The meat also had a nice chewy texture. The timing of the soup refill was perfect. I was very satisfied.

Simple and beautiful interior of the restaurant. The space is spacious and recommended for women. The ticket machine may be a bit hard to understand at first glance, but it accepts high denomination bills which is good. The staff's customer service is polite. The most important part, the taste, is excellent. This time I tried the limited edition chilled sudachi ramen. The smooth texture and the umami of the kelp-infused water were irresistible. The simple ingredients were also of high quality, especially the chashu. I felt incredibly happy to encounter such high perfection and my favorite noodles. However, the 400g of noodles was too much and made me sweat.

Recommended by a gourmet old man, I visited the restaurant after work just before closing time. There were about three customers already there. For my first visit, I ordered the plain Chinese ramen with four wontons filled with meat and shrimp. The clear soup was so delicious that I couldn't help but take a sip. The next table's Sichuan pepper ramen soup had an even more refreshing taste. However, for first-timers, I recommend the plain ramen. The wontons were also recommended, and I enjoyed dipping the shrimp in the soup and adding vinegar to the meat. The meat was packed twice as full as in other restaurants and tasted great with the vinegar. After warming up with the soup, I bit into the plump shrimp wonton. It was so springy and delicious. The portion of meat was generous, so women may be satisfied with just one order. Of course, I also ordered an extra serving of noodles. The extra noodles were served in an oil-based style, creating a unique flavor. I mixed it up and had a few bites of the seafood-flavored mixed noodles. Although it was different from the clear Chinese ramen I had initially ordered, it was still delicious and kept me satisfied without getting bored. I can't wait to go back and try the summer limited edition sudachi dipping noodles that the person next to me was eating.

This year, I had the pleasure of enjoying the refreshing Sudachi cold noodles again. Even though it was September, the weather was still hot and humid, making me crave some cold noodles on my way home. I stopped by Kinryu in Awajicho, but there was a 10-person wait and I didn't have the energy to wait, so I decided to try again another time. On the subway ride home, I remembered that there was a place in Hongo called Nishino where they served Sudachi cold noodles. I found the dish priced at 1,200 yen, which came with instructions on how to eat it, some seaweed salt, and additional seasoning broth. After following the basic instructions and waiting for the noodles to cool down, the dish arrived with a beautiful presentation. The chashu pork on top looked like roast beef. The first bite of the noodles without any toppings was delicious, and adding the seaweed salt made it even better. The refreshing-looking dipping sauce had a rich flavor and oiliness. If you're not a fan of the bitterness of Sudachi, it's recommended to remove it early. I couldn't stop eating until I finished the whole bowl. The soup with bonito flakes added at the end provided a comforting end to the meal. It was a delightful dining experience, and I savored every bite. It might be my last time enjoying it this year, but it was a treat.

I revisited the Chinese soba restaurant Nishino in Hongo Sanchome. It was a hot Sunday afternoon, and I had originally planned to visit Sakuradai Jiro or Hero in Komagome, but the heat was too much and I lost my appetite. So, I decided to go for something cold for the third time this summer. When I arrived about 20 minutes before the opening time on Sunday, there were already 2 customers ahead of me. By the time they opened, there were more than 10 people waiting in line, showing the restaurant's continued popularity. I bought a ticket for the Sudachi cold noodles with an increased noodle portion of 300g, and one each of shrimp and meat wonton. The staff, consisting of 3 members, served the dish in about 5 minutes. The Sudachi cold noodles (300g) were served first, and the wonton was brought later, which I forgot to take a picture of. The thin straight noodles soaked in kelp water had a refreshing and springy texture, with a nice wheat aroma. It was delicious on its own, and even just with a sprinkle of seaweed salt, it was tempting to eat more. However, I resisted and dipped the noodles into the dipping sauce. The dipping sauce was a light-colored broth with a strong dashi flavor between salt and soy sauce, with about 6 slices of Sudachi, chopped green onions, and komatsuna greens. The cold dipping sauce was also very tasty, and when eaten with the noodles, the combination of kelp water, dipping sauce, and Sudachi flavor was delightful. The dipping sauce was not too salty, so dipping the noodles generously did not make it overly salty. With the generous portion of thin noodles at 300g, I slurped them up happily, finished the kelp water and dipping sauce, and enjoyed every bit of it. It was truly delicious. Nishino is a clean and family-friendly restaurant with attentive service, making it a favorite among my family. The regular ramen and Sansho ramen are also delicious, but the summer limited Sudachi cold noodles are exceptionally well-made. The wonton, chashu, and overall quality of the dishes are high, ensuring satisfaction with every bite. Personally, I don't visit often as the regular ramen portion is not enough for me, but I always crave it when I remember how good it was. Thank you for the meal.

I finally visited "Chukasoba Nishino," a place I've always wanted to go to. I arrived around 1 pm on a Sunday, still feeling the lingering summer heat, and found about 7 people waiting outside. It seemed quite crowded, maybe around a 30-minute wait. I purchased a meal ticket for 1,320 yen, which included Chukasoba, 2 shrimp wontons, and 2 meat wontons. The wontons were served on a separate plate. The soup was absolutely delicious, although the noodles were a bit soft for my liking, so next time I'll ask for them firmer. The shrimp wontons were plump and juicy, while the meat wontons had a rich ginger flavor. Both were really tasty. The low-temperature cooked chashu was outstanding.

It's a well-known famous restaurant. I was curious about what it was like, so I waited outside in the scorching sun for about 20 minutes. They offer classic Chinese soba as well as sansho soba and konbu mizu-tsuke men. This time, I ordered the konbu mizu-tsuke men (with vinegar and citrus). Finally, when I sat down, two groups to the left had a child who needed to go to the bathroom and started complaining in a relatively loud voice. The parents looked troubled but had no choice but to go to the bathroom together. They didn't return to their seats for about 5-6 minutes. It's not a scene that the restaurant, aiming for high turnover rates, would welcome, but when the child left, they cheerfully said "thank you for the meal" in a loud voice. And then all the staff responded with a kind "thank you" in return! The parents felt relieved, and the other customers were warmed by the scene. As for the taste? Needless to say, it was excellent. I highly recommend waiting in line to try it out!

I visited around 12 o'clock and there were a few people waiting. The seating is limited to just the counter, but the turnover is not too bad. The soup is really refreshing and delicious, and the wontons have a satisfying amount of shrimp and meat! The little playful touches make it a great place to visit again.

It's been a while since my last visit! Last time I had regular ramen, so this time I tried the Sansho (Japanese pepper) ramen, shrimp wonton, and meat wonton. I love Sansho so much that I even make salt-pickled Sansho at home. The restaurant has a clean and spacious interior, with self-service water. It was Saturday afternoon and there were about 5 people waiting before I entered. The presentation of the dishes was beautiful, with the soup having a golden color that made me want to worship it. There was a little green Sansho sprinkled on top of the soup. Despite being called Sansho ramen, the Sansho flavor was not overpowering, but rather refreshing and delicious. The soup, although light in color, had a rich umami flavor that left me completely satisfied. The wontons were smooth and filled with juicy meat, and I enjoyed dipping the meat wonton in vinegar before taking a bite. I savored the shrimp wonton by eating it half with the soup. It was such a luxurious experience! The quality of the char siu alone was already high, with a tender and elegant texture. Everything was just perfect!!! Thank you for the wonderful meal. ◎

"Chukasoba Nishino" is a ramen shop located near the Hongo-sanchome station on the Marunouchi Line. It is a regular among the top 100 restaurants on Tabelog. This time, I ordered a simple chukasoba with separate plates of shrimp wonton and meat wonton. Here are the characteristics of each dish: - Chukasoba: The flavors come from the ingredients themselves, not just seasoning. You can taste the unique flavors of each ingredient. - Meat Wonton: Nishino's wontons are filled with plenty of meat, a unique and delicious twist. They are great in the soup, but also delicious when eaten with vinegar. - Shrimp Wonton: Aimed to recreate the bouncy texture of shrimp steamed dumplings from Shanghai. Lightly seasoned, they taste great when dipped in the soup. Ordered Menu: - Chukasoba ¥1,320 (2 meat wontons, 2 shrimp wontons) Location: Chukasoba Nishino Kumano Building B101, 3-30-7 Hongo, Bunkyo-ku, Tokyo #HongoSanchome #HongoSanchomeGourmet #HongoSanchomeLunch #HongoSanchomeDinner #HongoSanchomeRamen #Ramen #ShrimpWonton #MeatWonton #Wonton #Tabelog #TabelogTop100 #ChukasobaNishino"

Chuka Soba Address: 3-30-7 Hongo, Bunkyo-ku, Tokyo, Kumano Building B101 Phone number: Business hours: Lunch 11:00-15:00 / Dinner 18:00-21:00 Open on Sundays Closed on September 6th (Wednesday), 7th (Thursday), 13th (Wednesday), 20th (Wednesday), 27th (Wednesday)

I ordered the summer limited chilled sudachi. I originally came for the ramen, but while waiting in line, the heat and the fact that I always eat the konbu water dipping noodles at this chain made me crave it as soon as I saw the photo. The beautiful wheat noodles, paired with the refreshing cold dipping sauce, allowed me to enjoy it smoothly like cold noodles. It was delicious until the very end.

Located a 5-7 minute walk from Hongo-sanchome Station, there is a ramen restaurant called Chukasoba Nishino. They are known for their light and flavorful salt-based soup ramen, made with high-quality ingredients. This popular ramen shop has been selected as one of the top 100 ramen shops in Tokyo for four consecutive years since 2019. The service is friendly and attentive, creating a comfortable atmosphere. It is relatively easy to find a seat during the opening hours, but there may be lines during peak times, so it is recommended to visit outside of meal times. I tried the Chukasoba with 2 pieces of pork dumplings and 2 shrimp. The delicate soup, carefully crafted to highlight the umami of the ingredients, has a refreshing yet deep flavor typical of salt-based soup. The thin noodles complement the soup well, and the simple toppings like chashu and vegetables shine through without overpowering the dish. The meat dumplings and shrimp dumplings added extra satisfaction to the meal, with the meat dumplings filled with juicy meat and the shrimp dumplings locking in the seafood umami. Both were delicious! Among the many ramen shops in Tokyo, this restaurant stands out as a popular and impressive establishment, so be sure to visit. Thank you for the meal!

When I visited the area near the University of Tokyo, I had a late lunch (second lunch) here. It was around 2:15 PM on a weekday. The restaurant is located to the east of Hongo-sanchome Station on the Marunouchi Line/subway Oedo Line. It faces a back street, so it's a bit hard to find on your first visit. There was a white illuminated sign that said "Chinese Soba". The restaurant is on the left side (north side) of a slightly worn-out 3-story (or 4-story?) building. It had a clean exterior with black walls and lattice windows. White curtains hung on the lattice windows. There doesn't seem to be a parking lot, but there are several coin parking lots nearby. The interior is small, with a counter seating area around the open kitchen that can accommodate about 10 people. It had a Japanese-style atmosphere, giving the impression of a sushi restaurant or small izakaya. There were three male staff members in the kitchen, all working efficiently. When I visited, the restaurant was full, so I waited for about 10 minutes outside and 5 minutes inside. The customers included young couples, families, and solo male diners. The restaurant operates on a ticket system, with a ticket machine located near the entrance on the right. The menu includes various types of Chinese soba, sansho soba, tantan taiwan mixed soba, plate wonton dishes, sudachi hiyahiya (summer limited tsukemen), flavored extra noodles, and mayo chashu rice, priced from average to slightly high. Above the ticket machine, there were several plates from "Michelin" and "Tabelog Top 100" displayed. I visited with another person, and we both ordered "Chinese Soba with Meat Wonton (2 pieces) for 1,140 yen (tax included)". We handed our tickets to the counter and our food was ready in about 8 minutes. The "Chinese Soba" came with three layers of rare chashu, boiled komatsuna, and naruto on top. It had an elegant presentation. The "Meat Wonton (2 pieces)" was served separately on a small plate. The chashu had a moist texture and a good meaty flavor. It was subtly seasoned, with a mild umami taste. The crispy texture of komatsuna added a nice touch. The soup was hot, slightly cloudy, and had fine oil floating on top. It had a rich umami flavor, with a hint of sweetness. The saltiness was moderate, but the strong umami flavor made it satisfying. It was delicious, and I finished every drop. The noodles were almost straight and thin, served folded neatly. They had a smooth texture and paired well with the soup. The "Meat Wonton" were bite-sized with a generous meat filling. The skin was smooth, and the meat filling was juicy. It was full of flavor, with a gentle ginger aroma spreading in the mouth. I enjoyed both the "Chinese Soba" and the "Meat Wonton" very much. If I have the chance, I would like to try the "Sansho Soba" and "Shrimp Wonton" as well.

I revisited the gently flavorful Chinese ramen. I visited around 7 pm and luckily didn't have to wait in line to get in. By the time I left, there were about 10 people waiting outside. I ordered the highly recommended Chinese ramen! The soup was gentle yet flavorful, with a sophisticated taste. The straight noodles had a good texture, making it an exquisite Chinese ramen.

Working at the waterway bridge. Walking in the scorching heat for 15 minutes. Then waiting for another 15 minutes. It's a ticket vending style. The chilled wet towel is much appreciated. They really know how to take care of their customers here. I ordered ramen, meat, and shrimp wontons. The ramen soup is unbelievably delicious, like nothing I've ever tasted before. The thin noodles are easy to eat and perfectly complement the soup. The wontons with both meat and shrimp are chewy and tasty. I will definitely be visiting again soon. (Declaration) I'm curious about the Sichuan pepper soba.

While in Tokyo, I visited Nishino in Hongo. The cold tsukemen with konbu broth was delicious on a scorching hot summer day. The noodles were firm with a good chew, the konbu broth was not greasy, and the soup with sudachi was perfect. I don't often go to Hongo, but this is a place I would like to visit again!