Today, I visited the Chinese soba restaurant Ito-san, which is considered a pioneer in shiokara ramen alongside "Chuka-soba Ibuki" in Tokyo! This restaurant is said to have originated from "Jikasei Men Ito" in Akita Prefecture, and as the name Ito suggests, it is a family-run business with the Ito name in its store name. Visiting this restaurant is actually quite challenging, as they operate until the soup runs out starting from 11:00, and their closing time is listed as 14:30 or 15:00. There is no official social media or website, and they have irregular holidays, so even if you visit, they may not be open. When I went this time hoping they were open, there was a sign saying they were open. It's hard to tell if there are people inside from outside the store, haha. Now, let's move on to the ramen review. First, the soup - at first, you can enjoy the bitterness and saltiness from boiling down the shiokara. There is no unpleasant taste, it's delicious. As you drink the soup towards the end, you gradually start to feel the umami of the shiokara, allowing you to savor the depth. It's understandable why they were chosen by Michelin. Next is the noodles - with only negi and chashu as toppings, I could directly smell the wheat aroma. Combined with the negi, it was good, and the taste was delicious too. The medium-thin straight noodles had a crisp texture, which was memorable. They were easy to slurp and delicious, enhanced by the richness of the wheat flavor. Moving on to the toppings, since I ordered the meat soba, it was only chashu, haha. The chashu was cubed pork belly chashu, not marinated, so I assume it wasn't soaked in sauce. The meat and fat were delicious, and the firm texture allowed me to savor it fully. It was a quite simple ramen, but because of that, I could thoroughly enjoy the flavor of each ingredient. Although the visit is a gamble, I believe it's worth going there for the food. It was delicious.

I entered the restaurant around 11:15 on Sunday and was greeted by the faint aroma of dried sardines, which heightened my expectations. The seating consists of 4 seats at the counter, a single-person table, and a table for 2-3 people. Feeling hungry, I ordered the large serving of meaty Chinese noodles. The soup had a rich dried sardine flavor, and the chewy noodles complemented it perfectly, making it very delicious! However, the soup quantity was a bit low, so I think the regular serving might taste even better than the large serving. I recommend it when you're in the mood for dried sardine ramen!

What a unique ramen shop with only one item on the menu! It feels like stepping back in time to the Showa era. Located in the outskirts of Kita Ward, this mysterious ramen shop is hard to find even with a map. It's lunchtime past 1 PM, but the streets seem deserted in this area. Is there really a famous ramen shop here? Doubting the map multiple times, I finally entered the unassuming shop that doesn't look like a top-notch ramen shop at all. The atmosphere inside is like an old candy store. Despite the humble appearance, the faint smell of savory dried fish from the entrance hints that this might be a ramen shop. There are posters on the walls boasting numerous ramen awards. I ordered the meat soba in anticipation. The meat soba, generously topped with meat and green onions, arrived after a 5-minute wait. The simplicity of the dish, along with the pure dried fish soup coating the noodles, created a unique harmony that made me forget about the need for other toppings. This ramen shop in the outskirts of Kita Ward exudes a peculiar atmosphere, and the meat soba left a deep impression on me. The rich soup made me feel like I was transported to a near future. It's truly a hidden gem of a ramen shop. What a discovery!

August 29, 2023. Ito Ramen - Meat Ramen for around 800 yen. Payment is made afterwards. I was near Ito-san's place in the afternoon, so I visited on a whim. No waiting, just two other customers – a pleasant surprise. The service was top-notch. The broth is rich but light, with a subtle dried fish flavor. The noodles are thin, straight, and firm, matching Ito's style. Toppings consist of only green onions and delicious pork belly chashu. The meat was flavorful and tender, I should have ordered extra. Thank you for the meal! #Ramen #Tsukemen #ItoRamen #RamenMemories #Noodlestagram #Kita-ku, Tokyo #ExperimentalNoodlesLift #ChashuLift

Prince Station, a bit far from Oji Kamiya Station, the restaurant's appearance is a bit hard to notice, you might pass by without the open sign and TRY award poster. Inside, there were posters of various awards such as Hyakumeiten and Bib Gourmand. I visited after 11:30 and there were only 3 customers, so I could enter without waiting. I ordered the Niku Soba (800 yen) and it arrived in less than 10 minutes. It's a simple Chinese soba with a small amount of soup, only chashu and green onions. The soup, strong but light with a good flavor of dried fish, and the medium-thin noodles were very delicious.

I was impressed when I went after a long time. The deliciousness of the meat, the depth of the soup's flavor, and the chewy texture of the noodles are all wonderful. The soup has a slight bitterness of dried sardines, but it is not at all overpowering, and it smoothly enters the body.

Ito Niku Soba - Large Serving Today's outing led me to search for a ramen shop. Even though I had just had niboshi ramen the day before, I couldn't miss this place with its unique storefront. If it weren't for the TRY poster, I would have just passed by it... The refreshing soup isn't too rich, but you can definitely taste the flavorful niboshi. It's delicious and you could eat it endlessly. They only sell soba and meat soba, with the only topping being green onions. Simple and good - that's all you need.

Revisited Chuka Soba Ito (Oji Kamiya)! Is this the birthplace of pure niboshi soba? Arrived at 13:15, no wait for seating ▼ Order -------------------- Changed to Niku Soba for 800 yen, the holy land of pure niboshi soba. Simply delicious, finished quickly, thanks for the meal. Left at 13:27, total time: 12 minutes ------------------------------2023 #284th bowl------------------------------#PureNiboshiSoba #NikuSoba #ChukaSobaIto #OjiKamiyaGourmet #OjiKamiyaRamen #RamenDiary #RamenFoodie #RamenTour #TokyoRamen #RamenInstagrammer #RamenLife #NoodleLife #NoodleStar #Noodlestagram #Noodlegrammer #ramen #noodles #MichelinBibGourmand #MichelinRamen #TabelogTop100

Good evening, it's Amane. On July 29th, after visiting Kijonokuron, I had planned to go to La Maison du Ramen Bisc, but unfortunately it was closed that day. I wasn't sure what to do, but I decided to go to Ito, a super famous dried fish broth shop. I didn't do much research on this place beforehand. Later, I found out that Ito is like a pioneer in dried fish ramen. It seems that in his hometown of Akita, Kakunodate, there have been ramen shops since ancient times. It seems that Aomori has also been serving strong dried fish broth ramen for a long time. Ito brought this tradition to Tokyo. Both the older brother and the son run shops that serve dried fish broth in Tokyo. Ito became extremely famous when he was selected for the Michelin Bib Gourmand in 2014 and 2015. The Bib Gourmand seems to be awarded to restaurants with high cost performance. Now, Ito is about 1km from Oji-Kamiya Station on the subway Namboku Line. And I am on the opposite side of the station. The distance to Ito is about 1.7km (according to Google Maps). Normally, this distance would be nothing, but in this heat, probably another scorching day. This is going to be tough. Unfortunately, there are no clouds in the sky, the sun is high in the sky, and there is hardly any shade on the roadside. This is challenging. I activate Google Maps navigation and head there. After walking for a while and turning south, I see a sign that says "Toshima Chuo-dori Shopping Street" on a pillar. However, there are hardly any shops. Eventually, when I thought I had arrived at the intended place, I realized I had locked onto the wrong location. I had to backtrack a bit and then I found it. If it didn't say "Ito," I might not have recognized it. People who don't know might just pass by. Of course, there was no line. There was a sign indicating that they were open. Visited for the first time around 1:40 PM on July 29, 2023 (Saturday). The interior of the shop is a square room, and if there weren't posters on the walls, it would be quite dreary. Long tables are set up along three walls except for the back side. The chairs are round. There was only one customer when I arrived. There were no customers behind me. I sit at a table near the kitchen. Is there no air conditioning? It's hot. I'm sweating profusely. A female staff member is standing near the entrance to the kitchen. The menu is simple, just posted on the wall. Soba 650 yen, Niku Soba (meat soba) 800 yen, Large serving 150 yen. In the past, there used to be an option for extra soup, but that option is not available now. I order the Niku Soba. The tables are not against the wall. There is a slightly smaller table in the back. Chopsticks, a spoon, S&B Ichimi, and GABAN black pepper are placed there (the table is short, so the main table is on the left edge). The water cooler is placed on the back wall. I was so thirsty that I drank several cups of water. Soon, the Niku Soba arrives. It's simple. Other than a large piece of meat (chashu?), there are only sliced green onions on top of the noodles and soup. The amount of soup is small, maybe like a mixed soba dish? Let's eat! - The soup is quite light. It's slightly cloudy but also clear. The color is brown, not cement-colored. There are some bubbles, and some powdery substances are floating. Upon closer inspection, there are extremely fine silver particles mixed in. This is evidence of self-processed dried fish, perhaps some dried fish skin remains. The taste is purely that of dried fish. It's probably made with honest dried anchovies. Maybe it's a blend of several types of dried fish, but I'm not sure. I don't sense any bitterness or astringency. It seems like they know how to extract the flavor from dried fish properly. They probably don't use any animal-based broth. Nor kelp-based ones (they claim to be additive-free). Therefore, it likely has a taste similar to what has traditionally been used in miso soup. It's said that dried fish is the main ingredient in Aomori and Akita, so it's probably close to that traditional flavor. Well, it's likely stronger than just a regular broth. - The noodles are quite low in water content and are medium-fine. But they are firm noodles.

Opened in 2004, Niboshiramen's "Ito". The nearest station is Oji-Kamiya Station (15 minutes on foot), located on Toshima Central Street between Kishu Street and Oji Kanamachi Ichikawa Line (501), making it quite difficult to access. The Ito family of Niboshi Chuka's "Ito" specializes in dried fish ramen and runs ramen shops under the name "Ito" in various locations. The main store in Akita Kakunodate, "Homemade Noodles Ito," is the older brother, followed by Oji-Kamiya's "Chuka Soba Ito" and Warabi's "Men Dokoro Asobi" as siblings, and Akabane's "Homemade Noodles Ito" as father and son. As the restaurant's hours may vary, it's best to call ahead to confirm. The menu offers only two options: soba (650 yen, without meat, with noodles, soup, and green onions only) or meat soba (800 yen, with the option to add extra noodles for 150 yen each). The soup is rich and overflowing with noodles. While not as thick as oil noodles or mixed noodles, the soup is not abundant. The concentrated soup is packed with dried fish extract, giving it a distinct bitter flavor typical of Niboshi ramen. Made with a blend of two to three types of dried sardines from Kujukuri Beach, kombu, mackerel flakes, and chicken bones without any chemical seasonings, the ramen boasts a harmonious umami taste with a refreshing finish after the bitterness. The ramen features a standard low-hydration straight noodle that complements its firm texture and robust wheat flavor. The noodles, made fresh every morning without aging, are a blend of domestic and Canadian flours, with a firm texture due to the generous use of eggs. The chashu is made from tender pork belly, a must-have for meat lovers. As the originator of Niboshiramen, the influence it has had on the current Niboshiramen scene is immeasurable! Thank you for the meal!

The exterior of the restaurant may make you wonder if it's really a famous establishment. If you didn't know about this place, you might just pass by, and even if you did, you might hesitate to open the door and go inside due to its lack of decoration. The interior feels more like a cozy local izakaya than a ramen shop. I ordered the "niku soba." The ingredients are very simple: noodles, green onions, and a block of pork on top of the "niku soba." The low-hydration noodles, which are said to be the essence of shoyu ramen, are firm. The pork is tender and easy to eat. The soup made from dried fish is rich in umami without much fishiness. This strong-flavored, thick, and impactful dried fish ramen may not be for everyone's taste, but I felt the dedication of this long-established place that has contributed to the trend of dried fish ramen culture in Tokyo. Thank you for the meal.

Visited at 11:20 am on Saturday. There were 4 customers already seated. No waiting in line. I used to live in Oji-Kamiya until March 2009, and this was my first visit since then. I still go to the barber in Oji. Nowadays, there are many ramen shops that use dried sardines, but when I first tried it back then, it was quite shocking. Trying it again after a long time, surprisingly, the dried sardines weren't that strong. There are also thick, cement-like soups, so compared to that, it's not so intense. The noodles are thin and firm, with a soup volume similar to oil noodles. The portion of noodles is not large, and the toppings are only green onions. You can add extra chashu, but it's just enough to mix it with the soba a bit. It feels like a long-established soba shop. It's delicious, but some may find it lacking in quantity.

It was a renowned restaurant nearby that I hadn't had the chance to visit, but I finally went for lunch on a weekday. I ordered the meat soba and dug in. The rich soup made from dried fish and the striking visual of the meat. The simple yet bold flavors made me finish it in about 5 minutes.

In June, on a Sunday afternoon, I moved from Higashi-Jujo to Oji, and walked about 15 minutes from the station. I accidentally passed the restaurant at first glance. I decided to go in and ordered the Niku Soba for 800 yen while seated at the counter. The dish arrived in less than 10 minutes, looking simple with a small amount of broth. I mixed the noodles in the soup and took a sip. The noodles were slightly firm, a bit thick, and matched well with the bonito broth. It felt more like soba than ramen. The bonito flavor was distinct but not overpowering, and when eaten with the green onions and noodles, it created a delicious harmony. I was a bit worried about the small amount of soup, but to my surprise, it was a hit. Would I come back? Definitely 100% (even though it's a bit far from the station, highly recommended by the owner). Thank you for the meal.

#Ramen Hyakumeiten Tokyo 2022 Journey 80th Shop# Chinatown Soba Ito # The menu for Niku Soba includes Soba for 700 yen and Niku Soba for 850 yen, making it the original shop for dried fish ramen. I have visited the Ginza branch several times, but this was my first time at the main store. The soup, with its bitterness and umami from the dried fish, paired well with the firm noodles, allowing the wheat aroma to stand out due to its simplicity. The soup was a bit on the lighter side, giving a sensation similar to eating mixed noodles.

I visited this place for the second time and was able to get in smoothly even on a weekday afternoon without waiting. The menu only offers two options: regular soba and meat soba. I ordered the meat soba and it was delicious as always. The broth is one of the best I've ever had, with a rich flavor of dried fish that is not overpowering and very refreshing to eat. It's truly the best bowl of noodles.

This was my first visit to this restaurant. Personally, the area was a bit challenging to find ^^; I drove there not even knowing if it was open... but it was. It was about 80% full at 11:30 on a Sunday. The menu only had regular soba and meat soba, so I chose the meat soba. I was told that they only had regular soba left for the next customers, so I got the last meat soba. It arrived shortly after ordering. The soup was light, and with its simple presentation, the presence of the meat was outstanding. The mellow and umami-rich soup without any fishy taste was exquisite. The umami of the fish stock seemed to seep into my body, a sensation I had never experienced before. The medium-thin straight noodles complemented the soup perfectly with a satisfying texture and a pleasant mouthfeel. Perhaps the light soup was to balance with the noodles. The tender and flavorful char siu provided a satisfying bite. Hmm, I definitely made the right choice with the meat soba! It's no wonder they sell out within 30 minutes of opening. I was lucky. I even finished all the soup. Thank you for the meal.

- Niku soba (meat noodles) cost 800 yen. Many people here opt for the large serving (additional 150 yen). - This day started with heavy rain from a typhoon in the early morning. There were reports of river embankments collapsing. The rain stopped around 11 a.m., so I went for a nearby e-bike ride after a long time. The restaurant was full with customers, even on the 483rd day since my last visit. - This ramen is the ultimate in simplicity, with a basic, unassuming flavor. - The portion size is quite generous, almost at the level of a full meal. Should I go to a second restaurant now? Thank you for the meal~ 🍴

This is the 84th top restaurant out of 100. Located a 15-minute walk from Oji-Kamiya Station on the Tokyo Metro Namboku Line, operating hours are 11:00-15:00. Closed irregularly. Arrived at 10:55 and was the first in line, with one customer behind me. The restaurant has one owner, one server, a 6-seat counter, and a 4-seat table. Water is self-service, and payment is made after ordering. I ordered the "Niku Soba" for 800 yen. The location is a bit inconvenient, but I visited the famous Ito-san's shop. It's a bit of a walk from Oji-Kamiya. Hmm, quite far! Arrived 5 minutes before opening, but there was no sign of them opening. Is everything okay? A customer on a bicycle lined up behind me. At the scheduled time, a beautiful lady appeared and they opened. Phew, that's a relief. This place is also famous for its dried fish broth. The restaurant is clean with no strong smell of dried fish. Even after opening, the place was not full. Well, with such a bad location, it's not surprising. This shop only has two menu items: soba or niku soba. Such simplicity is nice. I ordered niku soba from the lovely lady. The dish arrived in about 7 minutes after ordering. Simple is the best! The dish consists of noodles, chashu, green onions, and a slightly bitter soup. The soup is mainly dried fish broth, but it's not too fishy and has a salty taste. Very easy to eat. The noodles are thin and firm, providing a nice texture. The chashu is okay, not a standout. Because it's very simple, I finished it quickly. Maybe reducing the toppings was a good call. I sprinkled lots of black pepper and finished it all. Despite the dried fish base, it didn't leave a strong aftertaste. Maybe because of the black pepper? Anyway, it's simple. This might be the best dried fish dish I've had. The service, especially from the lovely lady, was energetic. And the cost performance is top-notch. It seems like a beloved shop by the locals. Ito-san, thank you for the meal.

Ito, the holy land of dried fish ramen with its main store in Kakunodate, Akita. The younger brother of the owner came to Tokyo and opened this place, carrying on the pure lineage of the original Ito without missing a beat. It's almost like a bloodline, really. Moreover, the owner's two sons here have opened shops in Nishikawaguchi and Akabane, so the successors are growing and have a bright future ahead. In Tokyo's 23 wards, there are many remote islands with difficult access, and this area is no exception. It's quite a walk from Oji Station/Oji Kamiya Station. On this day, it was unbearably hot and I felt a slight discomfort in my legs, so I didn't hesitate to take the bus. Luckily, there was a bus stop nearby, making me truly appreciate the well-developed transportation network in Tokyo. Otherwise, the elderly would have a hard time. On a Sunday afternoon, there were no people walking in the once lively shuttered street, and I almost passed by in a hurry before quickly turning back. The exterior is so plain that if you're not careful, you'll easily overlook it. The characters "Ito" on the window look odd. Inside the restaurant, it's stuffy with no air conditioning, and the counter seats are so close that elbows might bump with the customers on both sides. There were no customers waiting outside, but the inside was still bustling. Just like the unassuming exterior, it doesn't feel like a typical ramen shop; it almost resembles a local diner. The menu is simple, offering only meat soba and regular soba. Most customers order the meat soba, but unfortunately, it was sold out that day. Since I had decided on regular soba from the start, it was no problem for me. The noodles were served in about 2-3 minutes. The restaurant may be plain, but the ramen's presentation is even plainer. Or rather, it's intentionally stripped down to simplicity... Bringing the face close to the bowl, the aroma of dried fish in the soup and the intense dried fish flavor when taking a sip. There's no hint of bitterness. The firmness of the thin noodles swimming in the soup is on par with tonkotsu ramen, or even firmer. Nowadays, the combination of dried fish soup and homemade noodles is common, but this is the original, the legend that sparked the dried fish ramen craze in Tokyo. How many dried fish ramen shops were inspired by this place... The stuffiness and discomfort in the air can even influence the taste of the ramen. Just being there makes you sweat subtly, worry about bumping elbows with the person next to you, and the stuffiness of the people around adds to the discomfort. Please turn on the air conditioning or ventilate the place. I just wanted to finish the ramen quickly and get out! Such biased thoughts might have influenced my impression of the ramen. It might be the first time I thought that self-service water could be so delicious. The outside temperature seemed to easily exceed 30 degrees Celsius, but the moment I stepped outside, I couldn't help but exclaim, "Ah, it's cool!"

I came here for a revenge visit last week, but when I ordered the "Chuka Soba," it was just a plain ramen without any toppings. Maybe I should have gone for the meat soba instead. (Though even with the plain ramen, it came with a few small slices of chashu.) However, most other customers also seemed to be ordering ramen without toppings, and even the TRY posters inside the restaurant featured ramen without toppings, so maybe that's the norm here. I've eaten at the Ginza branch a few times and tried the cold ramen at Akabane, but this was my first time at the main branch. I thought the branches used ticket vending machines, but here it was ordering at the counter. The noodles were slightly firm but delicious. They didn't seem overcooked and had a decent water content. The soup was also light and good. Personally, I think I prefer this main branch over the other branches.