After a week-long business trip, I came back to Tokyo. This time, I visited this restaurant to try their famous ramen the day after attending a friend's birthday party. There was about a 30-minute wait in line. I ordered the special bonito and kelp dipping noodles. The noodles were slightly thin, with a strong texture and a wheat flavor that was delicious on its own. When you add a little seaweed salt, it becomes even more delicious and easy to eat. Dipping the noodles in the broth, you can taste a strong soup made with kelp and bonito that complements the noodles well. Despite the thin noodles, they have a firm texture and are quite satisfying. The flavors of bonito and kelp are rich and satisfying. However, the restaurant is so small that there is barely enough space to take off your coat, so be careful!

The ticket machine at this restaurant only accepts cash. I arrived around 5:45 PM on Monday. There were about three people ahead of me, so I waited for about 10 minutes to purchase a meal ticket. After handing it to the staff, I waited outside for another 5 minutes. I was then called in and seated in the restaurant, which has a seating arrangement in a horseshoe shape with only 7 seats, one of which is designated for birthdays. This was my second visit, so this time I tried the limited edition chilled sudachi. Firstly, the noodles were delicious as is. The noodles at this restaurant are just really good. Next, I added the seaweed salt, and it was delicious again. Then came the dipping sauce. It had neatly cut sudachi and plenty of green onions. The sourness of the sudachi was just right and perfect for summer.

【Time】Around 11:50【Number of people waiting】13th person【Ordered menu】Katsuo-kombu dipping noodles for sharing, 1330 yen【Customer service】Good【Impression】There are only 7 seats inside the restaurant, and the turnover is not very fast. Waited for about 40 minutes to get inside. The dipping noodles were delicious, with a wheat aroma spreading in the mouth.

Visit date: 2023.9.21 (Sat) lunch Instagram: @mash_foodstagram Official LINE: https://lin.ee/AQBeKIP Located in Ogawamachi, "Tsukemen Kinryu" specializes in "Bonito Kombu Water Tsukemen." It is the fifth shop following Raamen Koike, Chuuka Soba Nishino, King Seimen, and Pledge Dent. I visited around 13:00 on a weekday, but had to wait for 1 hour with 8 people ahead of me. The turnover rate is quite slow. - Order Details - Bonito Kombu Water Tsukemen with Special Toppings (1,510 yen) The special toppings include shrimp wonton, meat wonton, flavored egg, and roast pork, creating a voluminous dish. The visual presentation with neatly arranged noodles is beautiful. At Kinryu, it is recommended to enjoy the dish in three ways: 1. Eat it as it is. 2. Sprinkle seaweed salt and eat it as it is. 3. Dip the noodles in the dipping sauce and eat. The noodles have a firm texture with a good bite, and the umami of the kombu water is pronounced, making it delicious even when eaten as is. Be careful not to finish it all in one go. The dipping sauce has a light taste and is quite elegant. This might be a matter of personal preference, but it didn't quite hit the spot for me. Finally, finish with the soup diluted with bonito broth. It was a meticulously prepared bowl of noodles.

Around 7:00 pm, there was a quiet atmosphere at Nibukawacho, and I was lucky to not have to wait in line as much as I thought. I was seated in about 5 minutes. I tried the special kombu dipping noodles for 1510 yen, and I could feel the same attention to detail as other restaurants in the same group. The wontons had a delicious meaty flavor, and the soup had a refined taste with the umami of broth and light-colored soy sauce that was not overwhelming. The restaurant is not very spacious, but it has a very clean and pleasant atmosphere, and the staff were friendly and polite, making it a very likable place. It was wonderful, and I hesitated whether to give it a rating of 4.0. The only reason for my hesitation was that it felt a little bit expensive, but considering the quality, it's understandable. Comparing it to other restaurants, this score is well-deserved.

Every time I pass by, there's always a line, but today there aren't 10 people waiting. So, I decided to line up and try it out. It's "Tsukemen Kinryu." After waiting in line for about 40 minutes under the scorching sun, I finally entered. The inside of the restaurant has a concave-shaped counter with only 7 seats, and the staff consists of a minimal 3 people. The total came to 1,760 yen (tax included) for the "Special Bonito Kombu Tsukemen" at 1,510 yen and the "Mayo Char Siu Rice" at 250 yen. At first, I ate it as is, and it left a strong impression! Eating the "tsukemen" dipped in the thick kombu water as is might be the most delicious way to eat it. I tried dipping it in the broth, but it felt a bit blurry. I ended up eating more than half of it as is! The "Mayo Char Siu Rice" is unnecessary considering the quality of the noodles. The menu offers two types each of tsukemen and ramen, but personally, I thought just the "Bonito Kombu Tsukemen" was enough. It would be sufficient to offer limited edition noodles for each season. The toppings of meat and shrimp wonton are packed and delicious. Waiting in line raises the bar, but this time, I was able to overcome that hurdle. Even on this day, there was always a line forming. Since you purchase your meal ticket in advance and hand it over, the noodles come out pretty quickly after you sit down. However, the turnover rate is not great. I hope they can come up with further ideas to shorten the wait time.

I tried the Sudachi Hiyahi. The combination of sudachi's slight bitterness and dashi is excellent. The konbu water and noodles are also very delicious. The wheat-flavored noodles are strong and fragrant. The wontons are packed full of filling, and the skin is ideal with a chewy texture.

I tried the famous bonito and kelp dipping noodles. The line was a bit confusing, but a kind customer helped me out. They explained how to eat it at the table: first dip the noodles in the bonito and kelp water, sprinkle with seaweed salt, and when it gets thin, add the sauce. Mixing in the soup was amazing! The flavor of the broth was delightful from the bonito and kelp water stage. The texture of the noodles was really good. Eating with seaweed salt was also great. The elegant taste stood out due to the good broth. The dipping noodles were delicious as expected, but some people might prefer eating them with seaweed salt. The wonton was thick and had a bouncy texture, tasty, and the seasoned egg had a vibrant yolk color and a flavorful taste. Mixing in the soup was hot and flavorful, and it was good until the end.

Special Katsuobushi and Kombu Tsukemen with Meat, Shrimp Wonton, and Egg (¥1330). A ramen shop in Ogawamachi. Listed on Tabelog's Top 100 restaurants. As described by the restaurant, the best way to enjoy it is to eat the cold noodles with a light broth on its own! You can also sprinkle some seaweed salt on top. It's fun to dip the noodles in the broth for a different experience. With only 7 counter seats, even with a line of over 10 people, you may have to wait for an hour!

It was 10 a.m. on a weekday. At the top. Around 20 minutes later, the line started forming one after another. Even though it's mid-September today, it's hot, so I asked for cold noodles. It's my first time trying the tantan here, and it's delicious. I changed the flavor with sansho pepper in the second half. The generous half-cooked chashu was also good. Thank you for the meal.

I came in search of the best kombu dipping noodles in Japan. I arrived around 6 p.m. on Sunday and had to wait for about 40 minutes with 7 people in line before entering. By the time we finished eating and left, there were about 20 people waiting. First, the bonito kombu dipping noodles with sudachi (Japanese citrus) arrived. I tried the noodles first. The kombu dipping sauce was light in viscosity and had a smooth texture, with the flavor of bonito kombu coming through strongly. The soup of the bonito kombu dipping noodles had a light and simple taste, with roast pork on top. The sudachi was similar to the bonito kombu dipping noodles in terms of soup, but it was well chilled. The addition of sudachi made it super refreshing. Next, the kettle-cooked tantan noodles arrived, with only the noodles being different. I felt a slight powdery texture. The soup was a standard tantan flavor with a good balance. You can add Sichuan peppercorns according to your preference. The winner this time was the sudachi noodles. I thought the issue with the kombu dipping noodles was that the soup cools down quickly, but with the sudachi noodles being cold from the start, there was no problem. The combination with bonito kombu was also excellent. I was satisfied with the long-awaited kombu dipping noodles. However, it's difficult to say if they are truly the best in Japan.

Around 6:30 pm on Sunday, we had to wait for 1 hour and 40 minutes...! It was tiring standing for so long... I must say, adding salt to the kombu dashi really enhanced the umami flavor, and I enjoyed changing the taste by dipping the noodles into the broth. Although I was able to finish the meal, personally, I felt that the noodles lacked firmness and the wheat flavor was not satisfying. The soup was tasty, but it didn't leave a lasting impression. It might be considered unique in a way. In other words, it could be a taste that is relatively well-received by many people. The meat and eggs were good without any unpleasant smell. Thank you for the meal.

Tsukemen Kinryu @ Ogawamachi Special Kelp Water Tsukemen: The noodles soaked in kelp broth and served with a simple touch of salt and algae salt offer a smooth texture and bring out the deliciousness of the wheat. The perfectly balanced half-boiled egg and low-temperature-cooked chashu pork harmonize wonderfully with the rich dipping sauce. The dipping sauce features plump shrimp wontons, adding a luxurious touch and creating a continuous wave of delicious flavors. Indulge in this sophisticated and high-quality tsukemen experience.

This time, I went to Tsukemen Kinryu, which is a 2-3 minute walk from Shin-Ochanomizu Station. When I arrived at 10:30, there was only one person waiting in line. I purchased meal tickets before the 11:00 opening. I ordered the special bonito and kelp dipping noodles for 1510 yen and the smoked chashu for 350 yen. The neatly arranged noodles and dipping sauce were delicious even before eating. The noodles are thin and have a refreshing and chewy texture. The bonito and kelp dipping sauce had a lower viscosity than expected. The slightly light soy sauce-flavored bonito and kelp dipping sauce is so delicious that you could eat half of it just by adding some seaweed salt. Since it's tsukemen, the dipping sauce is richer in flavor compared to ramen, but not overwhelmingly so. I thought it might be a bit weak, but when I dipped the noodles, it turned out to be just right. The toppings included rare chashu, seasoned egg, shrimp and meat wontons, and komatsuna. The chashu was moist, the egg was creamy and slightly sweet in the center, the shrimp wonton was firm, and the meat wonton had a juicy umami flavor. The soup split with bonito broth was delicious until the end.

Third visit. Went on Saturday at 7 pm. About 14 people waiting in line. More than on Sunday. Waited for about an hour before getting seated. Ordered the Kombu Dipping Noodles for 1000 yen. No egg, but comes with meat. Ate the noodles, salt, and dipping sauce in order. Left after about 10 minutes. Delicious as always!

Thanks to the second appearance of Kinryu Matsuko on the show, there's a boom in tsukemen (dipping noodles) right now (lol). I arrived 10 minutes before opening on a weekday and ordered the 7th special tsukemen with 300g of noodles. Last time, I said I'd try the wonton noodles next, but I'll save that for next time. This time, the main focus is just enjoying the noodles. They're delicious even without any toppings. First I ate about half of the noodles plain, then tried them with seaweed salt and vinegar, both delicious. After that, I dipped the noodles in the broth. The wontons were tasty too. Oh, I'm so full. 300g of noodles was too much, 250g would've been enough. Next time, I'll definitely try the wonton noodles! Thanks for the meal.

"On a holiday foodie adventure in Kanda" 【No.2】After purchasing souvenirs at a traditional Japanese confectionery near Ochanomizu, I walked towards Kanda for today's main meal. And I visited 'Tsukemen Kinryu', a ramen shop featured in 'Ramen 100 Top Shops' ✨ 【Nearest station/location】 ◇ I think the closest stations are 'Ogawamachi Station' and 'Awajicho Station', but you can also walk from 'Kanda Station' and 'Ochanomizu Station' on the JR line. It takes about 10 minutes from Kanda Station‼️ 【Seating】 ◇ It's a small shop with only 7 counter seats. The counter seats are arranged in a horseshoe shape. The tables are clean and the restaurant is very neat ✨ 【Visit time/day】 ◇ I arrived on a Monday at 10:30 am. Since the shop opens at 11 am, I arrived too early... I was the first customer ✨ There are 2 chairs outside the shop, so even if you come early, you can sit and wait, so time flew by until opening. 【Order】 ◇ Upon entering, you purchase food tickets in order. After buying from the ticket machine, you sit starting from the back, but there was already a line of over 10 people at opening, so if you don't get in on the first round, you might have to wait a while. ◇ There were summer limited menus and tantan tsukemen, but since I had never tried the genre of 'tsukemen soaked in broth', I ordered 'Katsuo Konbu Mizu Tsukemen 950 yen tax included' and 'Various Toppings 290 yen tax included'. The seasoned egg in the photo looked very delicious. It seemed that the regular tsukemen did not come with a 'seasoned egg', so I added various toppings. ◇ The various toppings come with 2 types of wontons and a seasoned egg! 【Impressions of the food】 ◇ The ramen is prepared all at once upon entering the shop. I think it took about 10 minutes for my order to arrive. First, the 'noodles' arrived! 'So beautiful‼️' It's an artistic presentation. The tsukemen noodles soaked in katsuo konbu broth are quite thin. They are about the thickness between chilled Chinese noodles and yakisoba. And they are 'smooth'! ◇ There are instructions on how to enjoy the food on the table, and since it was my first time at this shop, I followed them while practicing‼️ ① First, just try the noodles as is without anything! This is amazing! The broth is delicious‼️ Even I can smell the wheat aroma‼️ ② Next, sprinkle some seaweed salt on the noodles and take a bite! This is also delicious! Just like how putting salt only on meat brings out its umami, it's the same with this. 'Are noodles this delicious?' I thought. ③ Finally, I dipped the noodles in the broth. It's delicious✨ The broth is flavorful, is it soy sauce? Salt? I've never tasted anything like it, but it's delicious. I can't quite explain, but the noodles, which were already delicious on their own, transformed into a 'ramen' dish when combined with the broth. ④ Then, as it thinned out, I added more sauce from the table, ⑤ mixed in some condiments for a change in flavor. ◇ As for the toppings, on the broth side, there are wontons, green onions, and crunchy vegetables. On the noodle side, there is a visually appealing 'seasoned egg' and 'chashu'. The chashu, rather than being like chashu, gave a feeling of eating thick slices of prosciutto, which paired wonderfully with the flavorful noodles. Of course, the seasoned egg I wanted to try was also amazing! How does it get such a beautiful yellow color?? It was gone in no time. 【Special mention】 ◇ First of all, a big 'thank you' to the person I follow who introduced me to 'Tsukemen Kinryu'! I only associated tsukemen with thick seafood broth, but I was able to discover a new dimension. ◇ The attentive service of the staff was also wonderful, and I left feeling satisfied. When leaving, there were over 10 people lined up outside. It's a popular shop, indeed‼️ It's best to time it right to get in, but if you go early, it's nice to be within the first 7 people in the first round ✨ To be picky, the price of 1240 yen with toppings was a bit on the higher side in my ramen concept, so I slightly lowered the cost-effectiveness, but I felt that it would be disrespectful to this finished product.

I went alone. I arrived around 17:30 for the evening session (from 17:00). There were 7 people waiting in line. The restaurant pays attention to the presentation, so the service is a bit slow. I waited for about 30 minutes to get in. The interior has only a counter seating with 7 seats in a U-shape. This time, I ordered the special bonito and kelp dipping noodles for 1,410 yen. The noodles are served soaked in kelp water. I tried the noodles first without dipping, then dipped them in the seaweed salt that came with it. The King-made noodles are slightly thin, with a subtle aroma spreading in the nostrils. Although the dipping sauce looks like a lot, it's not that much because it comes with 4 special shrimp wontons. The low-tone cooked chashu and the creamy soft-boiled egg were also excellent. It was a day when my personal ranking of dipping noodles was updated. Thank you for the meal.

Arrived at 11:40 on a Saturday to find 18 people in line. With only 7 counter seats, I prepared for a decent wait and joined the end of the line. Staff members periodically encouraged purchasing food tickets and kindly offered water from the restaurant to endure the heat while waiting. They also allowed free use of the restroom, showing attentive service. Purchasing food tickets involved entering the restaurant when called by staff and handing them over afterwards. Until called, customers waited in line. It took about an hour to reach the entrance, with over 30 people waiting in the scorching sun behind me. Truly a tremendously popular spot. I ordered the special bonito and kelp dipping noodles with 400g and a beer. Upon seating, the beer (without any snacks) was promptly served. I gulped down half of it and savored the rest slowly with the noodles. Note that it takes about 10 minutes from entering the restaurant until the dipping noodles are served. The dish arrived with a beautifully presented 400g of noodles topped with rare chashu, along with a dipping sauce containing two types of meat, two shrimp, and greens. First, I followed the eating instructions and tried the noodles as they were with seaweed salt. It was incredibly delicious. The noodles were reminiscent of soba but with a unique texture. The flavor of the bonito and kelp dipping sauce was excellent, and I ended up eating quite a bit as is. Next, I dipped the noodles into the sauce, and it was also exquisite. The noodles were so tasty that I almost forgot about the wontons hidden inside for a while. The various wontons were densely packed with ingredients and had a rich flavor. The shrimp wonton, in particular, was the most delicious I've had in a while. By the time I finished everything, I was quite full. It was definitely worth the wait in the scorching sun for this dish.

【2022 Ramen TOKYO Top 100】Located just a 1-minute walk from Ogawamachi Station, this shop is famous for its katsuobushi broth dipping noodles. A thoroughbred establishment with ties to Michelin-approved "Raamen Koike," "Chuka Soba Nishino," and "King Seimen." Despite its small size, this ramen shop emphasizes a solid presence and attentive service. Visiting at 10:57 am, I was the 16th in line and waited for about an hour. During the wait, the consideration of offering water and restroom access inside was much appreciated. Now, my order for the day was: [Special Katsuobushi Dipping Noodles 1410 yen] [Extra Noodles 250g 50 yen]. The highlight of these dipping noodles, in my opinion, is the noodles themselves!! The noodles are simply delicious, being on the thinner side within the dipping noodle category. Whether eaten as is, soaked in katsuobushi broth, or dipped in algal salt, the wheat aroma is rich and delightful. It slips down smoothly like soba. The soup is pleasantly sweet and salty, lighter than expected, and tasty. The toppings - wontons, chashu, eggs - all complement the dipping noodles well, creating a balanced dish. Overall, the remarkable balance and quality of the noodles make this dipping noodles dish outstandingly delicious. I enjoyed it very much and will definitely come back. ⭐️⭐️⭐️

When I visited at 8 p.m. on Saturday, there were about 15 groups waiting, and we ended up getting in close to 9:30 p.m. It was my first time waiting in line for a ramen shop for so long. The reason seemed to be that the seating capacity was only 7 seats, and the counter was not very well-designed. I think it would be better for Kinryu to expand a bit and operate, given the taste. My friend highly recommended the special dipping noodles, so I ordered them. First, I enjoyed the aroma of wheat and kelp dashi by eating just the noodles. Next, I sprinkled a small amount of seaweed salt on the noodles to savor the flavor. Finally, I dipped the noodles in the dipping sauce and ate them. I think this is the best way to enjoy it. When the flavor started to weaken, I poured the special soup over it and enjoyed it again. Lastly, I enjoyed the taste of the soup with the soup-wari. The thin noodles were easy to eat, and the shrimp wonton in the dipping sauce was incredibly delicious. I was impressed by the dipping noodles, which were not fish powder and not thick noodles.