Let's have a blast today. Here's my comment. I visited Menya Kinji in Nerima-ku, Tokyo, located on the border between Nerima-ku and Toshima-ku. It's been selected as one of the top 100 restaurants on Tabelog for 3 consecutive years. It's a monster shop that ranked 1st in the TRY Ramen Grand Prix 2022 for salt ramen and 3rd for soupless tantanmen nationwide. If you're having the soupless tantanmen or salt ramen, I think it's on a national level. If you're driving, there are plenty of parking lots nearby whether you enter from Senkawa-dori, Mejiro-dori, Kanjo-nana, or Yomemachi-dori. It's about a 5-minute walk from Seibu Ikebukuro Line Ekoda Station, or an 8-minute walk from Yurakucho Line Kotake-mukaihara Station. Menya Kinji is becoming a renowned shop not only in Tokyo but also nationwide. The salt ramen in Nerima-ku is said to rival Mishima or Menya Kinji in terms of perfection. This time, a man who only eats ramen will try the signature dish of soupless tantanmen. When you enter, there's a ticket machine on the right. The interior is an L-shaped counter of about 5 tsubo. The owner runs the place alone with 7 seats. The neatly arranged interior displays medals from being selected as one of the top 100 restaurants on Tabelog and winning the TRY Ramen Grand Prix. The noodles arrive in about 8 minutes. It's "soupless," but there's quite a bit of broth. However, as you eat and mix it, almost all of this broth blends beautifully with the homemade noodles and settles nicely in your stomach. The noodles are chewy, medium-thick, curly noodles with a high water content. This chewiness is a step above the usual "chewy" texture. Instead of the mainstream thin straight noodles, they stick to medium-thick noodles. The homemade sauce, a blend of homemade chili oil, Sichuan peppercorns, and spices, is not overly spicy or numbing but has more of a Chinese or Taiwanese aroma than a Japanese one. The popular tantanmen dish is likely a result of the balance of spices. The toppings include plenty of ground meat, bok choy, and nuts. The seasoning of the ground meat is exquisite, evenly coating the noodles so that every last bite is equally delicious. The crispiness of the bok choy, the chewiness of the medium-thick noodles, and the unique texture of the original ground meat from Menya Kinji blend harmoniously, creating a soupless tantanmen that is a cut above the rest. There's no typical sourness, just deliciousness. The salt ramen also comes highly recommended, but everything here is delicious. The menu has expanded over the years, with new additions like "rich" and "special," but the "special soupless tantanmen" has more toppings and a slightly stronger sesame paste flavor. So, if you visit for the first time, I recommend trying the regular soupless tantanmen first to truly appreciate the taste. The salt ramen is always exquisite. In my opinion, it's a taste that is recognized worldwide. Even foreigners say it's delicious when they visit. Both Taiwanese and Chinese visitors agree that it's delicious here. I'll definitely be back. Thank you very much.

I visited around 1:30 PM on September 23rd to have the Salt Ramen priced at 1050 yen. There were about 5 customers ahead of me, so I waited for about 30 minutes before entering the restaurant. I bought a meal ticket and soon my bowl arrived! Was the soup always so clear? When I took a sip, I tasted a refreshing salt flavor. Ah, delicious... I slurped a mouthful of noodles. Despite being thin, they were chewy and delicious. I couldn't stop eating. The shrimp balls, chicken thigh chashu, menma, and green onions complemented the soup and noodles. As I continued eating, the soup became milder, and I focused on this bowl until I finished the last sip. Thank you for the meal! Thank you for the delicious time!

Visit rating on Tabelog: 3.84. The top photo on Tabelog was tantanmen, so I wasn't interested and overlooked this famous shop. However, when I checked the details because I had business in Ekoda, I found out they also have shio and shoyu ramen! So, I decided to visit for the first time. (Actually, the Ajitama Shio Ramen was on the top left!) I went around 13:30 on a weekday and entered smoothly without waiting. By the time I left, there was a line, so perfect timing! [Soup] Delicious soup with just the right amount of chicken umami and dashi flavor. The chicken oil added a nice touch, making it easy to finish. [Noodles] Thin straight noodles cooked to a slightly soft texture. [Chashu] Two pieces of chicken thigh chashu. I usually don't prefer chicken chashu, but the seasoning here was exquisite and delicious! [Ajitama] The seasoned half-boiled egg was just right and tasty when split in half for serving, showing attention to detail. [Others] Two meat wontons with chicken cartilage, two shrimp balls, and three pieces of menma. All perfectly seasoned! Long green onions, pink peppercorns. [Paper apron] Not provided. Oh, it was exquisitely delicious! I wondered why I hadn't been here before. Rather than just ramen, it felt somewhat like Chinese cuisine, and it turns out the owner has a background in Chinese cuisine. Everything was delicious, but personally, I found the ajitama, chicken cartilage wontons, and menma especially tasty.

I spent my student days in Ekoda. It's been a while since I graduated and had the chance to visit. The town has changed a lot since then, with the old izakayas and teishokuya I used to frequent now gone. Well, it's been over 30 years, so it's natural (*´-`) Today, I visited "Menya Kintoki" at 11:30, with 4 people ahead of me. Since the first customers were starting to leave, I hoped to be seated quickly. Indeed, I got in after about 10 minutes. However, there were about 10 people waiting behind me, so it was close. I hesitated between the soupless tantanmen and the salt ramen, but I went for the salt ramen with seasoned egg. I chose the top left option on the ticket machine. The owner skillfully managed the 7-seat counter all by themselves. The beautiful bowl arrived in about 10 minutes. The visual was stunning (^.^) First, I tasted the soup. It was a shock—this salt ramen soup was clearly different from any I've had before. It had an indescribable depth and richness. I found myself savoring the soup alone for a while (о´∀`о) The noodles paired well with the soup. The straight noodles were smooth and easy to slurp. The seasoned egg with its gooey yolk was delicious, and the bamboo shoots were tasty with the seasoning and chicken oil. The chicken chashu and shrimp balls were also excellent. Kintoki is truly amazing. This is the best salt ramen I've had. I finished it in no time. It was delicious. Thank you ps: The bonus photo is Ekoda Conpa. Those who know will understand.

At Menya Kinji in Ekoda, I tried the special salt ramen. It turns out this ramen shop is actually the closest one to my new home. I wanted to visit sooner, but couldn't during summer break and then couldn't find the right timing after they reopened. Finally, the timing worked out for my first visit. I debated between the salt and tantanmen, and ended up choosing the salt ramen. When my order arrived, it looked delicious. The soup was smooth without a sharp saltiness, very tasty. The medium-thin straight noodles paired perfectly with it. The special toppings - shrimp balls, chicken chashu, wontons, flavored egg - were all good, but I especially liked the chicken chashu. At 1400 yen, I think it's a great value for such a high-quality bowl. One thing that caught my attention was that all the customers before and after me ordered the soupless tantanmen. I wonder why? Is the soupless tantanmen really that good? Well, I guess I'll have to try it next time.

I was planning to get off at Ekoda station but somehow made a transfer mistake? Got off at Kotake-mukaihara station and rushed to Kinji covered in sweat, just in time before closing ♡ It would probably be crowded during peak hours, but thankfully I could easily get in as the last customer. Although I was curious about the soupless tantanmen, I stayed true to my initial choice and purchased the special salt ramen from the ticket machine. It's hard to see in the photo, but the seasoned egg is nicely cut. I struggled when it wasn't cut properly before, so this thoughtful gesture made me happy.

On a stormy Friday as Typhoon No.13 approached. When the rain let up a bit, I rushed in! My go-to favorite = added seasoned egg and bamboo shoots to the ramen ♩ Once again, I appreciate the careful ramen-making by the solo chef (^｡^) Just watching increases my appetite!

As the title suggests, considering the content and quality of the noodles, soup, and toppings, the price of 1400 yen feels surprisingly cheap. Especially the shrimp dumplings and wontons have a wonderful finish that you probably won't find in other restaurants. The seasoned egg and bamboo shoots are also good, and they are carefully made. Some people may have mixed feelings about the whole peppercorns and large pieces of green onions. It might be interesting to try changing the taste with citrus flavors. Thank you for the meal.

Today, the heat seems to have eased a bit♫ It's unusual for me, who always prefers soy sauce, to suddenly crave salt. Maybe it's because of the heat affecting my body... It's been a while since I've had salt, but it tastes delicious (^｡^) The unique depth of flavor in the salt broth seeps into my body. Topped with my favorite bamboo shoots, just like with soy sauce, it goes well with beer.

First time trying the salt ramen. The menma soup had a mild and smooth taste without any distinct saltiness, which was delicious. The noodles were thin and straight, with a good texture that complemented the soup well. The bamboo shoots were especially amazing! My partner had the soy sauce ramen with a seasoned egg.

Salt Ramen ¥1,050. The interior has about seven seats at an L-shaped counter, and there is a monitor set up to show the outside of the restaurant, maybe for checking when there's a line. It's rare to have a combination of Salt Ramen and Tsukemen without soup. The Salt Ramen I haven't had in a while had neatly folded thin noodles in a clear soup. The soup has no off-flavors at all, and the saltiness is not too strong. The toppings include bamboo shoots, chicken chashu, shrimp balls, and green onions. Both the noodles and toppings blend well with the soup, coexisting beautifully. Only the green onions stand out on their own, adding a unique touch in a good way. It was a refreshing Salt Ramen.

Arrived at 6:42 PM, entered the restaurant at 6:46 PM with a friend who stayed for a short while. We each ordered a bowl, one with soy sauce for my friend and one without soup for me. The soy sauce bowl arrived at 6:54 PM, followed by the soupless bowl at 6:55 PM. The tantanmen had a perfect balance of spiciness and sweetness, with just the right amount of seasoning for a soupless dish. It was very easy to eat and I finished it quickly. If this place were nearby, it would definitely become a habit! The soy sauce bowl had a gentle broth with incredibly well-crafted toppings. The seasoned soft-boiled egg, with a pre-cut slit for easy eating, was a delightful touch of hospitality. The flavor and the perfect softness of the egg were meticulously calculated. I was amazed by the deliciousness of the chicken chashu and surprised by the generous portion of noodles, but I managed to finish it all. It was incredibly delicious, thank you for the meal.

The soup is delicate yet rich in flavor, with delicious shrimp balls, chicken chashu, wontons, and seasoned egg toppings. Noteworthy is the bamboo shoots - despite being so large, they have a perfect crunchy texture that doesn't overpower the soup. It's a must-try. Just be mindful of the road nearby when considering your surroundings.

Menya Kintoki✨ located in Ekoda, Nerima-ku, Tokyo, opened in 2012. Though a bit far from the station in a residential area, all their dishes are top-notch in Tokyo! When it gets hot, I crave spicy food. The tantanmen made by the owner, who used to work at a Sichuan restaurant, is incredibly authentic. The homemade spicy oil is a key to its deliciousness✨ The combination of the sourness of black vinegar and the sweetness from Tianmianjiang creates a harmonious sweet, sour, and spicy taste that is just overwhelmingly delicious✨ The aroma is also amazing, with the impactful scent of Sichuan peppercorns and occasionally the pleasant fragrance of star anise lingering in the air. It's bold yet elegant and meticulously crafted. Mixing the ground meat and spicy oil, then adding the hand-kneaded thick noodles, creates a heavenly deliciousness! The noodles are chewy and irresistibly tasty, truly a winner✨ It's so delicious! The texture of the nuts and bok choy adds another dimension. The spice balance in this soup-less tantanmen is unique to this place. Thank you for the meal~♡ Instagram Account: @yunnaramen ------------------------------ ⭐️ Menya Kintoki 1-2-7 Kotake-cho, Nerima-ku, Tokyo Nearest Stations: Ekoda Station on Seibu Ikebukuro Line or Kotake-Mukaihara Station on Tokyo Metro 11:00-14:00 / 17:30-20:30 Closed on Sundays and Mondays #ramen #ramenlover #noodles #foodgram #ramenaddict #foodstagram #ramenlover #ramengirls #tokyoramen #yummy #YunnaSouplessTantanmen #MenyaKintoki #SouplessTantanmen

【Waiting Time・Ordered Items】・Visited around 12:30 on Saturday. Joined the line as the 3rd person. Took about 10 minutes until the dish was served.・Ordered the Special Salt Ramen (1400 yen).・Ticket system※When there is a line, join the line first. Purchase after entering the shop.【Impressions】This restaurant, which has been selected as a Bib Gourmand, has a solid reputation. The soup is like a model of chicken broth salt ramen, and can be considered the pinnacle of it. The broth has a firm assertion within its gentleness, making it exceptional. Perhaps due to the oil, there is a slight savory aroma that adds depth to the soup. Although the salt sauce is noticeable, this soup seems to be meant for enjoying the broth. The noodles are medium-thin and on the softer side. Personally, I prefer them slightly firmer, but I can understand why the softer texture matches this soup. The noodles are smooth and easy to slurp up. Not only the soup but the toppings in this bowl are very memorable. The two slices of chicken thigh chashu are seasoned with ginger, providing a refreshing taste. They are large and satisfying. The ajitama (seasoned egg) highly recommended by a certain ramen YouTuber is indeed delicious! It's at a level where you feel like you must have more due to its well-balanced seasoning. The shrimp dumplings, a topping not often seen, are voluminous. Seasoned moderately, they allow you to enjoy the original flavor of the shrimp. There is no unpleasant smell, making it a perfect topping for salt ramen. Today's MVP is the chicken wonton with cartilage. Not because chicken wonton is rare, but because the taste is outstanding. It has a refreshing taste with a hint of savoriness, and the texture of the cartilage is pleasant. It's frustrating that I can't express the taste well, but this was the best wonton I've ever had. Many people consider Kintoki as the most delicious salt ramen. The time spent savoring this supreme bowl is truly a golden moment. Although many were enjoying the other signature dish, "Soupless Dan Dan Noodles," I was also drawn to its aroma, but my next order might be the Special Salt Ramen again.

I arrived at 11:05 am on a weekday. There was one person ahead of me waiting, and there were chairs outside for waiting. It was one of the most delicious ramen dishes I've had in a long time, to the point where I feel like recommending it to others. It was a salt-based ramen, but the flavor was bold and the toppings were delicious. I also added bamboo shoots (menma), which I highly recommend. The char siu pork was substantial and satisfying, even for someone like me who doesn't eat much pork. It was really delicious.

"Kinji" means "Golden Time." Can we interpret it as a blissful moment of slurping noodles? I had avoided it, thinking that ramen with golden beans would be served. The name somehow evokes sweetness, but it's actually pronounced as "Golden Time." I arrived at the restaurant 10 minutes before the evening opening, and there was already a line of one group of customers, with more trickling in. It's so popular that there were customers waiting outside at the opening, unable to get in for the first round. The interior has an L-shaped counter with a capacity of about six people. With the owner working solo, the turnover seems slow, so it's best to arrive before opening to get in for the first round. The restaurant has won awards like the Michelin Bib Gourmand and in the salt and soupless tantanmen categories. The main dish here is the salt ramen, but sometimes on hot days, you just crave tantanmen. So, I ordered the soupless tantanmen with flavored egg, which seemed a bit pricey at 150 yen. The oval dish came with wavy medium-thick noodles, spicy minced meat, and bok choy. While it may seem like a typical soupless tantanmen, the thickness of the noodles is distinctive. The noodles are chewy with a strong texture, and the minced meat and sauce coat them well. The bok choy provides a refreshing break. Amidst many overly salty tantanmen, this one doesn't feel unnecessarily salty. In fact, despite being quite spicy, it doesn't leave you thirsty even after finishing. The owner's background in Sichuan cuisine seems to guarantee the flavor. However, compared to other famous tantanmen shops like "Nariryu," "Aun," or "Usagi," it may lack a bit of impact. It doesn't have that irresistible appeal that makes you say, "I have to go here!" The self-serve cold water on each table is convenient for hydrating during the spicy meal. The soup is said to be delicious, made from seafood from the port town of Choshi where the restaurant used to be located. Most customers were having the salt ramen, so that must be the must-try dish here. It's a bit of a distance from Eko Station, a little past the Nihon University College of Art. A prepaid coin parking lot was under construction nearby, which will be convenient once it's completed.

I have work nearby and stopped by on my way home. I ordered the soup-less tantanmen for 1,000 yen. The green color of the bok choy is very vibrant. The noodles are chewy and springy. The sauce coating the noodles has a nice kick from the Sichuan pepper, but the umami of the minced meat is also well balanced in this deliciously spicy dish. It's great that it's not just about the spiciness. The soup-less tantanmen that you can't help but slurp down is truly a superb dish. The salt ramen my companion was eating was also excellent. I was impressed by the soup that comes with high-end Chinese cuisine. Thank you for the meal.

Visited "Menya Kintoki" in Ekoda. This popular ramen shop has also been awarded the Michelin Bib Gourmand. I had some errands in the area, so I decided to stop by Kintoki. It was lunchtime on a weekday, and there were about 3 people waiting. The red sign displayed the name of the shop, and the entrance door had "Since 2012" and "Golden time" written on it. I found it oddly satisfying that "Kintoki" means "Golden time" in English as I waited in line. We were able to enter in about 10 minutes. It's a shop where you purchase food tickets first, and they only accept cash. I bought the food ticket and handed it to the polite owner while sitting at the L-shaped counter. Asian city-like background music was playing. The owner, who confirmed my order, was carefully boiling the noodles. It took about 5 minutes for the food to be served. I chose the rich, soupless tantanmen with flavored egg (1200 yen including tax). The soupless tantanmen looked beautiful. The noodles were chewy. I enjoyed mixing it all together. The umami and minced meat blend well with the chewy noodles. The spiciness of sansho pepper kicks in nicely afterwards. The Chinese cabbage added a bit of bitterness and crunch. The flavored egg on the side was quite seasoned, perhaps to match the rich flavors of the dish. It was hot, so spicy food was perfect for this season. I finished it deliciously. The salt ramen is also popular, so I would like to come back again if I have the chance. It was delicious. I will come back again. Thank you for the meal.

This summer, I wanted to compare different styles of soup-less tantanmen, so this is my third visit. This restaurant is known for its high ratings on Tabelog as a popular spot for soup-less tantanmen, but to be honest, it didn't leave much of an impression on me. I want to be impressed by a soup-less tantanmen! By the way, right now, I highly recommend Azu from Yushima. For those who haven't been there yet, please give it a try.

At Kinji, located about a 7-minute walk from Ekoda Station North Exit, I tried the Ajitama Shio Ramen (1200 yen). The restaurant is known for long lines during lunch hours, but I was able to get in without waiting around 7:30 PM on a weekday. The interior has only a counter, where you select your menu items using a ticket machine. I was torn between the Shio Ramen and the Tsukemen, but ended up choosing the Shio Ramen. The soup had a clear appearance with a mild saltiness that was refined and not overpowering. The noodles had a good texture, and it seemed like the quality of the noodles elevated the overall dish. The seasoned soft-boiled egg had a nice runny yolk. The ramen also included shrimp balls, char siu, and even leeks, which are uncommon in Shio Ramen. It was topped with chili flakes that added a nice kick to the soup. It was truly a delicious and high-quality Shio Ramen. However, the aroma of the Tsukemen that other customers were enjoying also looked very appetizing... Thank you for the meal.