Arrived at Takashi Hosono's ramen shop, the eldest son of Egota at 18:15. Ordered the special dipping noodles for 1,200 yen with less noodles. Reduced from 200g to 150g of noodles. The noodles are thick straight noodles from Tochigi Prefecture, Nakazawa Seimen. First, the scent of wheat is extremely strong. It has a rich aroma. Also, it is similar to Tomita in terms of being brown with sweetness. However, unlike Tomita's fluffy and soft way of boiling, the noodles here are firm with a core that is left (similar to Musashino's udon). I think the noodles are incredibly delicious. The soup is a rich fish and pork bone potage soup made with chicken, pork, boiled fish, and mackerel flakes. The direction is also similar to Tomita. The sweetness of the vegetables is very strong in the fish and pork bone soup. However, it is clearly different in terms of the strong pork bone flavor. Despite being a very rich soup that even forms an oil film, there is no pork bone odor at all, and the sweetness and umami are condensed. The thoroughness of eliminating any fish powder smell is also remarkable. I think it's one of the best soups in the country. There are two types of chashu. One is crispy grilled pork belly, and the other is pork loin that seems to go well with fried rice. Both are carefully cooked and reasonably delicious. The bamboo shoots are seasoned heavily and do not lose to the soup in flavor. I thought they were particularly delicious toppings. The seaweed and flavored egg are average. The daily condiments are domestic leeks, sea bream dashi salt, and plum bonito. Leeks are added to the soup, and the rest are meant to be dipped in the noodles to savor. They all taste as expected, but these little touches are delightful. It's a dipping noodles where the noodles and soup are extremely delicious, and although it's still a new shop, I think it's one of the best in the country. It was so delicious that I even got a takeout for souvenirs. The souvenir dipping noodles are 400g for 950 yen, and the end-cut chashu is 150g for 300 yen. Although the taste drops a bit when made at home, it was still delicious enough. The atmosphere of the shop is also very good, and the staff's manners are refreshing to watch. Even the seemingly new staff members, while not yet accustomed to the atmosphere, work briskly, and I think this well-attended personality is reflected in the taste.

I visited around 2 p.m. on a Sunday afternoon. There were 5 groups lined up. Waited for about 30 minutes. The tsukemen is based on tonkotsu shoyu, with super thick noodles. It's a soup that you can't taste at other restaurants. The garlic and green onions toppings paired perfectly with it!

Located about 100 meters from the area known as "Nerisodori" between Eogata Station and Eogata Compa and Seria 100-yen shop, is a place called "Chonan, Hosono Takashi"! The unique name suggests it's a ramen shop. On Saturday at 12:30, after using the nearby public bicycle parking lot, we walked to the restaurant and found two groups ahead of us waiting. It wasn't too crowded for a Saturday lunchtime. Special Tsukemen (1200 yen): Buy a meal ticket first, then wait outside until you're seated. Help yourself to water before being seated. The noodles are extra thick made from 100% domestic wheat, boiled for about 12 minutes. Along the way, condiments like green onions, umeboshi katsuobushi, spicy ginger, and garlic are provided to add to your liking. The soup is a super-rich pork bone and seafood broth made from 150kg of domestic chicken bones, pig trotters, selected types of dried fish, and bonito flakes, simmered for 20 hours to extract maximum flavor, then finished over 3 days. Overall, it was very delicious. Noodles: Chewy with a sweet and flavorful taste. Soup: The richness is reminiscent of the former "Marufuku Daishoken" in Eogata, with even more depth. The intense umami flavor is quite sweet, but not overpowering in the middle to the end, making it easy to eat. The pork belly chashu was a bit too fatty, which may be a matter of personal preference.

For tonight's dinner, I came to this restaurant in Ekoda, Nakano-ku because I was curious about the name. I visited on Saturday at 5:30 p.m. There are only 8 counter seats, but there were 2 seats available, so I was able to get in without waiting. I ordered the tsukemen for 950 yen, with an extra large portion for an additional 200 yen. While waiting, I read the explanation about the noodles and dipping sauce. The dipping sauce is a super rich tonkotsu and seafood soup made from domestically raised chicken carcass, knuckles, pig head, pig trotters, carefully selected dried sardines, and mackerel flakes boiled for over 20 hours. The noodles are extra thick noodles developed in collaboration with Nakazawa Seimen from Tochigi Prefecture, taking 12 minutes to cook. The tsukemen arrived in about 15 minutes after ordering. It came with 3 types of condiments: domestic green onions, plum bonito flakes, and today's special condiment (yuzu pepper). The noodles were neatly arranged, and when dipped in the soup, the chewy noodles combined with the rich soup were delicious! Although it is a common seafood tonkotsu soup, it is not too heavy and truly delicious! Ordering an extra large portion allows for a refill of the soup, so you can eat it while it's piping hot, and being able to change the flavor with condiments is also nice. It was so delicious that I want to come back again. Delicious tsukemen, thank you for the meal! (^^)

I arrived around 4:30 PM. I aimed for a time when it seemed to be less crowded, but there were people waiting outside when I arrived at the restaurant. I bought a meal ticket inside the store first, then waited outside where a staff member confirmed my order. This time, I ordered the special dipping noodles (1200 yen). I waited for about 15 minutes, entered the store, and waited a bit more until the ramen arrived. They are particular about their noodles, which are extra thick and take 12 minutes to cook. The soup is made by simmering a carefully selected variety of dried fish, mackerel flakes, pork, and chicken for three days, resulting in an extremely rich pork and seafood broth with a pleasant aroma and robust flavor that pairs excellently with the thick noodles. The noodles have a chewy texture with a wheat fragrance that is delicious even when eaten on their own. The pork slices were tender, moist, and juicy, with four generous pieces providing a satisfying meal. The soft-boiled egg was perfectly cooked, and the bamboo shoots complemented the soup well. You can increase the noodle portion from 200 grams by paying an additional fee for 300 or 400 grams. I hesitated but ended up not doing it, and 200 grams were enough to make me full. I recommend visiting this place once when you are in the vicinity of Ekoda.

I visited for lunch. The restaurant was almost full. I usually have tsukemen, but since I had never tried abura soba, I ordered the abura soba (¥950) this time. They asked if I wanted garlic when I ordered, and I said yes. It was served in about 10 minutes. It looked quite indulgent. Mixing the garlic in made it the perfect mazesoba. It was sweet, salty, rich, and had a strong garlic flavor, but it was really delicious. I think it would have been good even with extra rice... I feel like it's something you can only eat when you don't have plans to meet people. Thank you for the meal. I will come again.

Let's try visiting the popular ramen shop ranked in the top 5000, maybe next time in the top 100. I went there on a Saturday at 11 am when they opened, and there was no wait for the 4th person, but soon there was a line outside. I ordered the regular tsukemen with 200g of noodles and a flavored egg for 1050 yen. The noodles were smooth and flavorful, delicious on their own. The broth with chicken, pork, and strong dried fish flavors was also well-balanced and tasty. Both types of chashu were delicious. The flavored egg was okay. Thank you for the meal.

I'm so hungry~ I want to eat ramen~♪ I heard there's a delicious tsukemen shop in Ekoda from some friends the other day♪ It has high ratings on Tabelog too! Gotta go there for sure^ ^ I've passed by the shop a few times. There's always a line! Two customers already seated, so I guess I'm the third one (^^) I bought a meal ticket from the ticket machine inside the store and waited. It was written on the door's POP. I see. It's good to have instructions♪ I passed the time by checking Twitter and Tabelog♪ Looking at them just made me even hungrier~▪️Noodle portions…↓↓↓・Ladies (150g + almond jelly) 150 yen・Regular 200g→0 yen・Large 300g→100 yen・Special 400g→200 yen・Eldest son 500g→300 yen・Manly 600g→400 yenSince it's my first time, I'll go for the large portion (^ ^)▪️Special tsukemen 1,200 yen▪️Large portion 200 yenAfter waiting a few minutes at the counter… Ta-da❗️Here it comes♪ Looks so delicious❗️The noodles are thick and go well with the soup! So tasty‼️Two types of chashu, egg, seaweed, menma, ah~ delicious❗️There are also green onions and condiments, making it even more delicious with a flavor change along the way~♪ Ate up the large portion in no time. Next time, I want to try the eldest son portion♪♪♪ The name of the shop is unique~ Gotta try the big portions! Thanks for the meal~( ◠‿◠ )

Tsukemen for 950 yen. The domestic green onions, yuzu pepper, and plum bonito flakes served as good accents. It took about 12 minutes to cook, but the chewy thick noodles and hot rich fish and pork bone soup paired well. There were detailed explanations of the noodles, soup, and toppings on the table, which was helpful. The sous-vide chashu also complemented the dish well, making it a top-level tsukemen where you can enjoy it until the last drop of soup.

Visited around lunchtime, had to wait outside with one person ahead of me. Seating is only available at the counter, so depending on the time, there might be a considerable wait. Purchased the tsukemen at the ticket machine. The regular portion felt a bit small on noodles. Noodles, chashu, and dipping sauce were all delicious. The condiments for changing the flavor that day were interesting. Will visit again.

I visited this restaurant recommended by a friend. I ordered the most basic tsukemen. The soup had a rich flavor of seafood and pork bone. The noodles were thick and chewy. They had a nice wheat aroma. The chashu was cooked at a low temperature. Personally, I found the thicker chashu to be too heavy, almost like a large piece of bacon, which I don't particularly like. The soup was thick and rich, but to keep it interesting, there were three different flavor variations (which apparently change daily) and a fruity vinegar on the table.

A friend recently built a house in Ekoda, so I visited their new home. Before the visit, I searched for a place where we could have lunch. Since it was midsummer, we decided on tsukemen or cold noodles. This place had high ratings on Tabelog, so we decided to give it a try. We arrived around 2 p.m. and there were only two people inside. We bought tickets for the special tsukemen and extra-large portion from the ticket machine. We were told it would take about 12 minutes for the noodles to cook since they were thick for tsukemen. We were prepared to wait for almost 20 minutes until the noodles were served. The rich tonkotsu-seafood broth was delicious, but we faced the issue of the tsukemen soup getting too cold as we ate. They mentioned they could reheat it, but we felt awkward asking for it at least twice, so we didn't. Personally, Tokyo Rocks didn't find this tonkotsu-seafood broth to be significantly different from others, but for first-time eaters, this could be a base that they really enjoy. Thank you for the meal.

My eldest son, Takashi Hosono, brought me to a delicious tsukemen shop. This place used to be Ramen Dai, and before that, Dottoya, a famous ramen shop in Egota. Takashi Hosono has a unique naming sense. It was a weekday before lunchtime, but we still had to wait for about 30 minutes, probably because it was during the Obon holiday. We ordered the special tsukemen and steak bowl. The waiter explained the condiments to us, including green onions, yuzu pepper, and umeboshi bonito, which you can dip the noodles in and eat as is. I tried dipping the noodles in umeboshi first, and it tasted like udon. The thick noodles sourced from Nakazawa Seimen in Tochigi were chewy and had a nice texture, providing a satisfying bite. They paired perfectly with the rich soup, making it incredibly delicious. Even though I ordered a regular portion and was quite full, I noticed some people ordering the "manly" size! The steak bowl had a flavorful sauce that soaked into the rice, making it very tasty. The owner, Takashi Hosono, who looks just like the signboard illustration, provided kind and attentive service with a lovely smile. This is definitely a place worth waiting in line for! The tsukemen is a must-try, and so is the owner. Thank you for the delicious meal.

#EldestSonHosoTakashi#Egotanda Station Special Tsukemen Mini Chashu Donburi【Location】3 minutes walk from the station【Day】Friday (Holiday)【Time】Arrival at 12:05, Donburi served at 12:30【Wait】4 people【Seats】#Ramen#Noodles#ChukaSoba#Tsukemen#RamenLover#RamenPatrol#NoodleAction#LoveRamen#WantToBeARamenShop

A famous tsukemen restaurant in Ekoda. It's very close to the station. I went there for the tsukemen, but when I looked at the menu at the restaurant, I saw hiyashi chuka listed at the top... Since I can always come back for the tsukemen, I decided to try the hiyashi chuka. The chilled, thick and chewy noodles were paired with a sweet and tangy sauce in a cool restaurant setting. The staff recommended eating it quickly and I was captivated. I managed to snag the last seat without waiting, and it seemed like most people ordered tsukemen, while I was the only one who got the hiyashi chuka. The hiyashi chuka had chashu that resembled ham, eggs, seaweed, green onions, garlic chips, and a tangy sauce, creating a refreshing and manly dish. It was a regular portion but felt light enough to leave you wanting more. The noodles were delicious on their own, so I started by eating them plain and gradually mixed in the tangy sauce. It was so delicious. I regret not getting extra noodles. I heard they serve gyukotsu (beef bone) ramen on Mondays, so I definitely want to come back for that. It was delicious. Thank you for the meal. ( *´艸｀)

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Visited this place for the first time, which is said to be in the top 100 restaurants this year with high ratings on Tabelog. Arrived at 10:35 am on a weekday and was second in line. The line did not grow afterwards, and even at opening time, there were only about 4 people waiting. Despite the strong sunlight, it was quite comfortable as the entrance was inside a building, allowing us to wait in the shade. There were four chairs available for waiting, and there was a sign encouraging us to use the inside water cooler if we got thirsty. It's nice to see a restaurant that cares for its waiting customers. They were ready to open five minutes before opening time. Upon opening, we bought food tickets and sat down. Customers were seated in order at the counter, with cooking done in batches of three. The thick noodles were boiled for 12 minutes as indicated, and the serving process was done slowly and carefully, so I, who sat down at 10:55 am, received my bowl around 11:20 am. The turnover rate seemed slow. Initially, we were served toppings like chopped green onions, seasoned soft-boiled egg, and plum-infused bonito flakes, followed by the noodles and soup. The soup, despite looking rich without any ingredients, surprised me with its mild and smooth taste, lacking any bitterness. I usually don't like thick soup in tsukemen, but this one had a refreshing and straightforward taste even though it was rich. The bowl had a simple design, with noodles, two types of chashu, four pieces of seaweed, seasoned egg, and bamboo shoots as toppings. The regular portion of noodles is 200g, but it felt like less, so I slightly regretted not getting the larger portion. I started by dipping the noodles in the plum-infused bonito flakes. While there was a recent controversy about whether it's foolish to eat just the noodles in tsukemen, I personally enjoy this way of eating. I like to directly taste the texture of the noodles without the soup. This time, dipping in plum-infused bonito flakes felt novel and delicious. The chashu seemed to be pork belly and shoulder loin, both moist and very tasty. Since there was less noodles than expected, I savored each bite by dipping them in the soup along with the toppings. There were plenty of soup pots available, and when I finished, diluting the soup with it brought out the aroma of dried fish, enhancing the already delicious soup. The soup is made with plenty of animal ingredients but is surprisingly not overpowering, resulting in a delicious and rich broth. Thank you for the meal.

To me, the Three Brothers are not the giant Hecatoncheires from Greek mythology, nor the Kameda siblings, but the Endo brothers from Sakurajima. These days, the spotlight is always on the youngest, Yat-san (my idol), but it's a well-known fact that initially, the oldest brother Takuya and the second brother Akihiro were the star candidates. Yat-san wasn't highly rated at first... he developed his talent at his own pace, following in the footsteps of his great older brothers, and became the greatest midfielder in Japanese soccer history. So please, Jubilo, step up your game a bit. I'm not sure if they are actually three brothers, but the eldest son of the Hosono family was very delicious. Also, it was nice to hear Everything But the Girl's "Missing" and K.D. Lang's "Surrender" (the theme song of "007 Tomorrow Never Dies") playing in the background. Is the owner a 90s zombie? If so, we're kindred spirits.

I went to Nagao, Hoso Takashi in Ekoda and ordered the Kansei tsukemen. I had some business in Ekoda that day, so I came here for lunch before that. It was lunchtime, so there was a line outside. It's a system where you buy a meal ticket first and then line up, so I got tickets for the tsukemen and Kansei. After a short wait, I was seated inside. Since I had handed over my meal tickets while waiting outside, my order arrived quickly after being seated. They served toppings like green onions, yuzu pepper, and plum katsuobushi. It was nice of them to explain everything clearly. This place uses noodles from Nakazawa Seimen in Tochigi. The noodles were cooked just right - thick and a bit soft, yet chewy, which was really good. It's a seafood tonkotsu broth, but not overly sweet, just really delicious! Honestly, I didn't expect it to be this good. I'll probably come back again and try their abura soba next time.

I visited the restaurant around 6:30 pm on the weekend, about a 3-4 minute walk from Ekoda Station. I waited for about 10 minutes as there were 3 customers ahead of me. The rich soup made with animal bones, bonito, and dried sardines was delicious as it clung well to the chewy noodles. I ordered the special dipping noodles with extra noodles, topped with domestic green onions and a mini pork steak bowl.

Arrived on Friday morning at 10:55 am. There was one person waiting ahead of me. Sat at the back table and soon the restaurant opened. Bought tsukemen for 950 yen and a half-boiled egg for 100 yen from the ticket machine and waited for about 15 minutes. First, the condiments arrived, followed by the noodles, and then the soup! The thick noodles have a satisfying chewiness due to the longer cooking time, and they are delicious! The soup is rich, which pairs very well with these noodles. By adding green onions and yuzu pepper, the flavor changes, making it a very satisfying tsukemen experience! Thank you for the meal! I will definitely go again ^ ^