Congratulations on the 10th anniversary on September 28, 2022 *\(^o^)/* I visited to celebrate the 10th anniversary and also heard that you've started serving new charcoal-smoked roasted pork char siu, which is fantastic! I arrived around 8:07 PM, there was no queue outside, but the restaurant was almost full inside, which is amazing! Since you're open until 9:00 PM, it's great for those coming after work. I purchased my ticket at the entrance vending machine: Special Salt Ramen for ¥1,750 and a draft beer (with appetizer) for ¥600. After being seated, it took about 5 minutes for the draft beer and appetizer to arrive. I silently wished you a happy 10th anniversary as I sipped on my beer! The beer was so refreshing! The appetizer included slices of char siu, bamboo shoots, and a flavored egg, which might have been a complimentary addition. Sometimes, there's a bit of a wait, like around 16 minutes for my ramen to arrive. The presentation was beautiful with a thin beige soup and slices of rare pink duck char siu on top. The aroma of the chicken broth was delightful! I first tasted the soup, which was rich in chicken flavor yet not too heavy. The taste was exquisite! I took a photo before trying the char siu, which I moved to the side to cool. The noodles were delivered fresh from Kyoto. They had a smooth texture and absorbed the soup beautifully over time. The char siu consisted of two slices of pork shoulder, two slices of charcoal-smoked char siu, and one slice of rare duck char siu. The charcoal-smoked char siu had a unique flavor spreading in my mouth. It was my first time trying it! When warmed by the soup, its aroma intensified. It's definitely worth trying despite the higher price of the special menu. It was so delicious that I finished it all quickly! The soup even has added clam broth, and now they use premium duck meat. And with the new addition of the charcoal-smoked char siu, the evolution of this place never stops! I'm excited to see how it continues to evolve in its 11th year!

It's somewhat tucked away, so marking the parking spot is essential. The interior has a stylish feel, and the staff are polite, living up to the Michelin selection. Opted for the limited edition special soy sauce ramen priced at 2000 yen. Generous servings of rare chashu, made with quality ingredients and meticulous craftsmanship. However, personally, I'm unsure. I crave a punch in the soup's richness and aroma. The noodles are thin, but boiled quite soft. It's like, "Hmm?" Well, if it's meant to be something that "women would appreciate," maybe it makes sense?

Today I finally went to a restaurant I've been wanting to visit since I lived in the Kanto region. It's a bit out of the way for train travel, though not too bad by car. I took the Toden Arakawa Line for the first time, which was quite an experience. I arrived around 1 p.m. on a weekday, and although it's a popular spot, it seemed like the lunch rush was over; there was no line outside, and only a couple of groups inside. I hesitated a bit, but since I was already there, I decided to go for their specialty: the Special Soy Sauce Ramen priced at 2,000 yen including tax. It arrived in about 5 minutes. The bowl was filled with plenty of pork slices (chashu). First, I tried the soup. It didn't have as strong a soy sauce flavor as I expected, and it was more gentle with a slightly sweet aftertaste. I could sense the robustness of the chicken broth, which seemed to be the main flavor. While the quality of the soup was high, towards the end, the gentleness felt a bit monotonous... I guess it just didn't quite match my personal taste. The noodles were thin and straight, and although they were supposed to be firm, they were more on the soft side due to being more hydrated, providing a smooth texture that still had a bit of a bite. I think they paired well with the soup. As for the toppings, they were quite extravagant as expected from the special option. There were three types of pork: rare chashu, duck confit, and charcoal-grilled barbecue pork, each served in several slices. Additionally, there was a well-marinated flavored egg, crunchy bamboo shoots, and some scallions for added flavor. The chashu I was anticipating was indeed delicious, especially the charcoal-grilled one, which was superb with its smoky flavor from the sweet sauce. Overall, it was tasty, and the toppings were luxurious, but I still felt that 2,000 yen was a bit pricey for the satisfaction I got after finishing the meal. If they offered a slightly cheaper option around 1,500 to 1,600 yen with slightly fewer meat toppings, it would be great. I'd definitely come back if I have the chance. *Visit Rating: 3.84

The restaurant exuded excellence in its ramen, ambiance, and service. It has been awarded 5 consecutive years in the Michelin Guide Tokyo. Although slightly pricier than other establishments, the refined broth with rich chicken flavor, satisfying thin noodles, made it worth every penny. Dining on a rainy weekday evening without queuing was truly fortunate!

Visited today around 1 PM. No other customers at the time, smooth seating. Tried the special soy sauce I was curious about. Personally, I prefer it over salt. The chashu and flavored egg were cooked perfectly, especially the chashu, which had thoughtful cuts for easy eating and to enhance flavor absorption. Plus, there were three types of chashu, so it never gets boring. It's a bit pricey, but I believe it's worth it for the quality. The only concern is that such delicious ramen, yet there are few customers. Maybe the location is not great. Despite the cost, it's definitely worth trying this amazingly delicious ramen. Thanks for the meal today. I'll visit again.

Visited around 1:00 PM on Sunday for lunch. Was quickly seated as I was the only customer at that time. However, shortly after, five more people arrived in succession, so timing was good. Ordered the regular salt ramen. It was a light salt ramen where you could really taste the goodness of the chicken broth! Recommended for those who like light salt ramen! The only drawback is that the location is a bit inconvenient, but I'd like to try the soy sauce ramen next time I'm in the area!

First visit. Arrived smoothly with no other customers at 1:30 p.m. on a weekday. Waited around 5 minutes for the meal. Ordered the special salt ramen and mixed rice. Expectations were high for the salt flavor, which was the highlight. The soup had a rich saltiness that permeated throughout. The various types of chashu were meticulously prepared, bursting with flavor with each bite, justifying their higher price. The noodles were on the softer side, so opting for a firmer texture might be preferable. Looking forward to trying the special soy sauce ramen next time. Despite the inconvenient location, definitely worth revisiting! Thank you for the delicious meal. Will visit again.

Sunday afternoon. Second time in a while. Took the Nippori-Toneri Liner from Nishi-Nippori, then walked from Akatsuchi Elementary School. It's peaceful, isn't it? Arrived 3 minutes before opening, and there were already 5 customers ahead. Ordered the special soy sauce soba. It's a bit pricey, but worth it. Normally I prefer salt, but this time I went for soy sauce ramen because I was impressed by the flavor of the char siu last time. The broth is rich and thick. Wonder if it has clams in it. Ah, it's so good. The noodles are on the softer side, not my favorite thin type, but they have a good bite to them. Very delicious. There are three types of char siu: hanging, regular pork, and duck. The hanging one is delicious. The larger pieces of char siu have slits in them, showing the attention to detail. The duck goes well with soy sauce, the right choice. All of them are exquisite. The flavored egg is also perfectly cooked. It was delicious. The char siu and noodles are outstanding. I think I prefer the broth with salt. The staff are also friendly, a great restaurant. It wouldn't be surprising if there were long lines... Maybe it's the accessibility. I'll definitely go again.

Tonight's dinner is at "Ramen Nijyubunnoichi" in Higashi-Ogu. This is a ramen shop certified by the Michelin Guide as a Bib Gourmand. It's nestled in a residential area. I ordered the salt ramen with seasoned egg and a small portion of cooked rice. The cooked rice has a deep flavor. Now, about the salt ramen. It has an elegant and gentle soup. The bamboo shoots, seasoned egg, and roasted pork all seem to be carefully prepared. It was delicious ramen. [Link to blog: Koneko to Issho Plan]

It was an extremely hot day, so I ordered a draft beer (with snacks) and salt ramen (with flavored egg). The chili bean paste accompanying the snacks did a great job of enhancing the deliciousness of the ingredients. The ramen left a vague impression, perhaps because I don't usually choose chicken-based or salt flavors. The soup had a mild chicken flavor, but something felt lacking. The noodles were soft and thin. The bill came to a slightly high price of 2,000 yen, including the beer. The restaurant had a luxurious and clean atmosphere, so it might be worth indulging in occasionally.

I had the special salt ramen for ¥2000 and a small serving of mixed rice for ¥250. The signage and curtains have changed since my last visit. It was scorching hot, so I took the Shitamachi Line from Nippori to Shitamachi. The soup is still wonderfully flavorful, maintaining a gentle taste throughout, making you want more. The noodles are flat and harmonize well with the soft texture and gentle flavor of the soup, making it easy to finish. The char siu seems to have been renewed, now featuring both roasted meat and duck, striking a perfect balance with the soup. I particularly enjoy the savory egg yolk and refreshing bamboo shoots. This time, I also tried the mixed rice. Eating the rice after finishing the ramen brings out its richness and aroma. Then, having the remaining soup with the rice enhances the soup's flavor even more.

This is a shop located in a residential area down a narrow alley in the old town! I was lost the first time I visited, haha. It's a regular spot on the Michelin Bib Gourmand and Tabelog's top 100 list. Their ramen has a delicate broth that changes in flavor depending on the temperature, with the soup tasting different at the beginning and end of the meal. It pairs well with the tableside shichimi spice blend, enhancing the richness of the broth. The noodles are soft and slender, silky smooth, and have a great mouthfeel. The thick slices of chashu are subtly seasoned but deliciously meaty. The flavored egg has a rich, jelly-like yolk, indicating the use of high-quality eggs. When I was younger, I didn't like this type of ramen, but as I've gotten older, I've come to appreciate its flavors more and more. 😊

The juicy char siu at RAMEN1/20 is delicious! The noodles are thin and have a chewy texture. The special includes pork shoulder, duck breast, and charcoal-grilled options, offering a variety of flavors. The special salt ramen costs 2000 yen, while the soy sauce ramen with egg costs 1400 yen. Arriving at the restaurant at 1:30 pm on a hot summer day, I was lucky to find no line. It's a small restaurant with 8 counter seats. After me, customers kept coming in, and there were two people waiting inside. While the salt ramen is good, I personally prefer the flavor of the soy sauce ramen after trying a sip from my companion.

Cold Salt Ramen for 1,600 yen, Half-cooked Flavored Egg for 200 yen, Mixed Rice (small) for 250 yen. I visited the restaurant on foot as it's nearby, the nearest station being Higashi-Ogu-3-chome on the Toden Arakawa Line. I arrived at 11:40 and went inside. I purchased a meal ticket from the ticket machine on the right and filled my cup with water from the nearby water purifier. A staff member directed me to the second seat from the right at the counter towards the back. There were 4 customers before me and 2 after me. The staff consisted of the owner, Shiohito, and a young male staff member who also acted as a waiter. I ordered the cold salt ramen, which had recently made a comeback and was limited to 5 servings for both lunch and dinner, and fortunately, they still had some left. It took 12.3 minutes for my order to arrive. When I handed over my meal ticket, the staff asked if I was okay with waiting a bit longer, to which I replied affirmatively. Shiohito explained that it takes about 8 minutes just to finish cooking the noodles because they boil them first, rinse them with tap water to prevent them from becoming warm, and then soak them in ice water in the refrigerator for a second time to chill them. This level of attention to detail was apparent from the beginning. The dish comprised medium-thick noodles from Teuchi-sei topped with one slice of roasted Magret de Canard, three pieces of grilled pork fillet specifically prepared for cold dishes, one complimentary piece of grilled pork belly, two pieces of fresh bamboo shoots, a flavored egg that I requested as an extra topping, one sheet of seaweed, and garnished with Kujyo green onions. The soup was made from whole Koshu chicken and pork broth, as simply chilling it would cause it to gelatinize and lose its soup-like consistency, so they extended it slightly with dashi made from dried baby sardines, bonito flakes, and mackerel. The salt sauce consisted mainly of Awaji Island seaweed salt, blended this time with Mongolian salt. The oil used was blackthroat seaperch oil. The noodles had recently been changed from a 16th to a 14th cut, and the hydration level was around 38% with a medium-high water content. First, I tasted the chilled soup, which had a delicate aroma of blackthroat seaperch that tantalized my senses. The salt seasoning was well-balanced, and the chicken's umami flavor was superb without being overwhelming. As I savored the Magret de Canard, the richness of duck flavor filled my mouth, bringing sheer delight. Next, I tried the noodles, which were perfectly firm and had a satisfyingly chewy texture, truly delicious. The cold-prepared grilled pork fillet had a delightful fragrance and was incredibly tender, allowing the pork's flavor to shine through beautifully. It was my first time having pork fillet chashu at a ramen shop, and this specially prepared grilled pork was an exceptional treat in itself. The soup ice cubes were not traditional cubes but rather crushed for easier melting and to enhance the broth, showcasing remarkable attention to detail. The bamboo shoots were crunchy and free from any off-flavors, and the flavored egg, despite being cold, was exceptionally flavorful, the best I've had in recent memory. I enjoyed the mixed rice as is initially, finding it generously filled with ingredients and perfectly seasoned, truly delicious. Finally, I poured the remaining chilled soup over the rice as a finishing touch and polished off every last drop. The restaurant also recommends this combination, and it's truly outstanding, making me eager to return for another visit. Overall, it was the ultimate cold salt ramen experience with meticulous attention to detail throughout. I look forward to visiting again soon. Thank you for the wonderful meal.

Arrived around 11 am on a weekday, lined up, and they opened at 11:30. I ordered the chilled salt ramen with extra noodles and the lunch special with five servings. I came early to try the limited chilled ramen. Despite the challenge of getting one of the five limited servings, I was determined to try it. The chilled ramen had a slightly thick and flavorful broth, not the usual trend of shellfish or dried fish-based chilled ramen. This one had the richness of chicken and sea bass, making it stand out. The meat was so delicious that I almost wanted to take some home. I highly recommend adding extra rice and pouring the soup over it for an extra dose of happiness.

#Ramen Number One#Machiya Station#Ramen Hyakumeiten TOKYO 2022#Ramen Hyakumeiten TOKYO 2021#Ramen Hyakumeiten TOKYO 2020#Ramen Hyakumeiten TOKYO 2019 Special Soy Sauce Ramen 【Location】8 minutes' walk from the station 【Day】Friday 【Time】Arrive by 12:20, served by 12:30 【Wait】4 people 【Seating】8 seats #Ramen #Noodles #Chūkasoba #Tsukemen #RamenLover #RamenPatrol #NoodleLife #LoveRamen #ConnectWithRamenLovers #DreamToOwnARamenShop

I thought about finishing work and heading back to the office, but I got hungry, so I decided to get off at Higashi-Ogu San-chome on the Toden Arakawa Line. The lineup seemed to have settled, so I got in quickly. I ordered the "Special Salt Ramen." It didn't take long for it to arrive. First, I sipped the soup. It was flavorful, with a delightful hint of chicken aroma. The saltiness wasn't overpowering at all; it was incredibly delicious. The medium-thin straight noodles were pleasantly chewy, which I liked. And the duck chashu was exceptional—tender with a rare-like softness. The crunchy texture of the thinly sliced bamboo shoots was also great. Overall, it was unbelievably delicious. Thanks for the meal.

Visited after playing golf around 6:30 on Friday. Conveniently accessible, just got off around Nippori. Arrived 10 minutes before opening and there were about 3 people ahead of me in line, but managed to get in on the first round. Ordered the special salt ramen for 2000 yen, quite pricey, but it was so delicious that the price didn't matter. The best ramen I've had in 2023. Especially loved the various kinds of chashu. The noodles were also tasty, perfectly coated in the soup. No complaints at all!

I arrived around 18:15 on a weekday evening when the restaurant opened at 18:30. It had been three years since my last visit. Three people were already waiting in front of the shop, but somehow I managed to get in within the first five. Right at 18:30, the owner raised the curtain, and the shop opened. I pressed the button for the limited 1600 yen cold ramen on the ticket machine. The cold salt broth noodles with a small amount of noodles and extra seaweed for three servings arrived after about 20 minutes of waiting. The salt-flavored soup was delicious, the medium-thick noodles were smooth, and there was a pleasant seafood aroma. The noodles were slippery, making it a delightful cold ramen. The carefully crafted two types of char siu (pork slices) had both volume and thickness, providing a satisfying eating experience. The soup had a taste that's hard to describe – it was thick and had richness. Even the ice in it seemed to have absorbed some flavor. Ordering seaweed was a good choice. Besides the owner, there was a friendly staff member. They only serve 5 portions for both lunch and dinner, and if I'm nearby, I would definitely want to visit this restaurant again. Thank you for the delicious meal!

Soy sauce ramen. It's been a while since I last came here. Went with the regular instead of opting for the firm noodles. The place is always impeccably clean. But, because of their attention to detail and cleanliness, it's hard to maintain that piping hot temperature until the end. I can tell the exact timing needed for draining the noodles. But from there, it's a series of steps: transferring each topping into a separate container, then onto the bowl, wiping the edges of the bowl clean... It feels like it takes a bit too long. The noodles seem slightly less chewy than before, but since I don't eat here every week or every day, it could just be my imagination. Still, ideally, I'd like hot food to stay hot until the last bite. We don't eat each noodle while chatting with our companions, so it's all finished within 10 minutes without a break, slurping up every drop of soup... Ah... It's just a bit disheartening.

2023/07/14, Monday, 11:40 AM. No customers... Could it be because of PP? Why? When I left the San-no-miya shop, there were over 20 people lining up... After that, a few people trickled in. Salt ramen for ¥1200, default price huh... Is this why there are no customers? I was all set to have soy sauce, but ended up with salt because it said "full of chicken umami" in the corner. The soup feels extremely chicken-y, like drinking pure chicken broth, quite distinct in a way. The noodles are a bit higher grade than San-no-miya's noodle shop, but similar type. Chashu is one slice less than San-no-miya's, and no bamboo shoots either. Yet, San-no-miya is ¥100 cheaper. I'd rather line up there. Personally, I love this soup. If it's Keisuke Honda, he might pay ¥10,000 for it. 11:55 AM, when I left, it was about 80% full. HK Value: ¥10,000.