Visited for the 34th time on September 26, 2023, after paying respects at my wife's parents' grave. Arrived at 12:40 and managed to get a ticket for the 13:20 slot. As usual, stopped by the nearby flower shop Piccolo, adjacent to the Super Tyra parking lot, bought flowers, and also picked up pickled plums and vegetables at the agricultural market to pass the time. Returned on time and got seated immediately. Ordered the dipping noodles (soy sauce) for ¥1,650, dipping sauce with egg for ¥120, and rice for ¥150. When the dipping broth arrived, the delightful aroma of soy sauce filled the air. I really enjoy the well-balanced combination of this soy sauce soup and the not-too-rich chicken oil. The grilled pork slices of various cuts inside were fragrant without any unpleasant smell, and the sweet fat was appealing. The crunchy texture of bamboo shoots (menma) was also excellent. My wife, who hadn't had dipping noodles for a while, praised the two types of noodles, mentioning a stronger wheat fragrance today. Placing the grilled pork and egg on top of rice, sprinkling bonito and kelp-infused water, and pouring an appropriate amount of dipping sauce created an instant favorite, the grilled pork bowl. Recently had the limited cold noodles twice in a row, and my wife, who enjoyed dipping noodles after a long time, also praised it. Thank you for the delicious meal!

◆Shoyu La Ramen for ¥1,200 + Feel Tsukemen Soup Double for ¥2,050 + Soup Broth Refill for ¥170. Arrived around 10:00 on a Sunday in September 2023 and got a ticket for the 13:20 slot. Until the last slot at 15:20, there seemed to be a reasonable amount of availability at this point (about 40 new people could still receive tickets). Started with a taste of the Shoyu Ramen my companion ordered (I got a bit). It's a luxurious-looking ramen that can be called elegant. The soup is rich with a smooth finish after the corners are rounded off. The noodles are thin and straight, and incredibly long! The length of these noodles is impressive. Slurping them up, I was delighted by the aroma that wafted through my nose. The thick-sliced chashu, cooked at low temperature, was a bit different from my preference but still delicious. Next, my own tsukemen. You can enjoy both soy sauce and salt dipping broths. Three types of noodles are offered: flat noodles, thin noodles resembling soba, and thick, one-bite noodles similar to houtou. I tried each type with just powdered salt to savor their texture and flavor. Then, I dove into the main dipping broth. The salt dipping broth was incredibly delicious, with a sophisticated saltiness from complex broths intertwining and spreading in the mouth. The soy sauce dipping broth had quite a sharp finish (seems intentionally left sharp), with a strong soy sauce flavor. With two types of noodles and two dipping broths, there are four flavors. Adding konbu dashi midway, it becomes eight. Squeezing in sudachi citrus, it expands to sixteen flavor variations. The soup refill is provided in a pot with katsuobushi broth, which helps soften the sharpness of the soy sauce dipping broth. It's meticulously calculated and dangerously good. No wonder this place is popular. The service is polite, and the atmosphere inside the restaurant is pleasant. If I had one complaint, it would be that I wish the dipping broth was hotter. I understand there are limits due to balancing temperatures, but hotter broth would have been nice. I'd love to revisit this place if I have the chance. Thank you for the wonderful meal. ===========

I visited the restaurant after seeing it in a ramen magazine and it looked delicious. I checked Twitter and found out that if I didn't get there early enough to grab a ticket, I might not get a chance to eat. When I arrived around 9:30, there were only two seats left, as it was almost closing time. It's popular even though it's far from the city center. Since I like tsukemen, I ordered two types: salt and soy sauce (both for 2050 yen, with noodles for both). The soup was light and very delicious. Especially the soy sauce one had a light taste but a deep aroma, which I think made it good for writing novels with clear paragraphs. The smoked chashu seemed popular around here, and it was great that I could order it while feeling like having something smoked. There are various ways to eat the noodles, and the flavor changes are interesting, but the only minor drawback is that they tend to dry out a bit and stick together. Overall, it was a great meal. Thank you.

When I visited Aome, I went to Ramen Feed. The shoyu (soy sauce) ramen had a perfect balance, and I enjoyed it from the beginning to the end. The tsukemen (dipping noodles) had two types of noodles, and each one had specific instructions for how to eat it, giving the impression that they were crafted with great attention to detail. The tsukemen was also delicious, and I finished by pouring kombu (kelp) water over it. Thank you for the wonderful meal.

In the neighborhood of Aome, there's a ramen shop that gained popularity when it opened two years ago, run by someone who used to work at the famous Iida Shouten. The shop operates on a ticket system, distributing tickets around 7:00, and customers return at their assigned time for entry. Even before 9:00, tickets are usually available, so there's no need to rush if you're not strict about the time. Upon returning at the designated time, I ordered the special soy sauce ramen. It was served in about 10 minutes, and the first impression was its simple and beautiful appearance. When tasting the broth, the aroma of chicken spread gently in the mouth. The noodles were straight and thin, similar to somen in thickness, with a smooth and firm texture. They were delicious. The ingredients included meat and shrimp wontons, menma (bamboo shoots), and two types of chashu (one with the scent of Saitama pork). The wontons had a smooth and chewy texture, harmonizing well with the noodles. The chashu, cooked at a low temperature, was moist inside and had a fragrant, crispy exterior. Overall, every aspect of the ramen was of high quality.

Arrived at Ramen FeeL in Ome City at 11:56. It's a standout shop from the Ramen Hyakumeiten TOKYO list, located quite a distance away. Got a ticket for entry at 14:50. Returned to Ramen FeeL at 14:47, and finally entered at 15:05. Ordered the Special Shoyu Raamen for 1,700 yen, Feel Tsukemen Soup Double for 2,050 yen, with an egg change for 120 yen, and a soup split for 170 yen. Bowled at 15:17. The ramen noodles are stretchy like somen, excellently coated with the soup. It doesn't boast too much but leaves a solid and delicious impression. The soup, reminiscent of Takano in Oguchi Station, boasts a strong sweetness and umami from chicken. It hits you strongly but is exceptionally delicious. The chicken oil is pure, sweet, and incredibly tasty. The special toppings include fragrant pork wontons (2), shrimp wonton (1), and an extra slice of char siu. The pork wonton is honest with a robust deliciousness, and the shrimp wonton, while slightly lacking, is still tasty. The char siu, around 3-4 types, is all very delicious and generously portioned. The tsukemen has three types of noodles: white, brown, and flat noodles similar to kishimen. The white noodles are made from the core of wheat, offering a light taste with a strong wheat aroma. The brown noodles, resembling soba in color and texture, have a slightly coarse feel but become incredibly tasty when combined with the soup. Both are delicious even without sudachi and pink rock salt. The nori might be unnecessary too. The kishimen with wasabi on top is refreshing, but it might not be necessary. There are two soup options: shoyu and salt. The shoyu soup is intensely flavored with sweet shoyu and a powerful chicken oil sweetness. Both the ramen and tsukemen are top-tier in flavor and impress with their high quality. Drinking the shoyu soup directly may feel too strong, but it's just right with tsukemen. The salt soup has a strong aroma, resembling bacon in a Western-style broth. After experiencing straight fastball flavors so far, this change-up is cunning. It's normal to find this delicious considering the lack of punch in regular salt, but it's a pleasant surprise. The dashi tamago, consisting of raw egg as a paid topping, with dashi and kombu water, is quite sticky, possibly containing a bit of tororo. The brown noodles with kombu water and the white noodles with egg, combined, offer a diverse and delicious experience. The soup split is flavorful with ingredients like shiitake and dashi, but due to the intense flavor of the soup, it feels spicy even when diluted. The roasted wheat tea resembles soba tea and is simply delicious. In summary, the restaurant offers cutting-edge ramen that is incredibly tasty. The atmosphere is pleasant, and the service is impeccable, making the dining experience comfortable. It's not just about novelty; it's a fantastic and delicious restaurant. Ramen gets a 4.3, and the deceptive combination of two tsukemen types deserves a perfect 5!

Suddenly decided to go hiking today, arrived at noon. It's Sunday, sunny weather, perfect for hiking. Checked the availability of reservation tickets on Twitter nervously, but yay, there were slots available at 14:50 and 15:20. Pressed the call button outside, and a lady came and gave us the reservation tickets. So grateful. Explored the Okutama area, soaked in a hot spring, and came back. Tried the Special Soy Sauce Ramen for 1700 yen. Oh, it's delicious! Was underestimating it, but it's really, really tasty! Actually, I love these noodles. They're thin but chewy! The soup is full of flavor too! Soy sauce! Divine! The chashu and wontons are also incredibly tasty, no flaws at all. My companion ordered the Double Tsukemen, and the noodles are amazing. Well, the soup is amazing too, but the noodles are something else. There are quite a few places to explore in Okutama, so it's recommended for leisure activities!

I made a reservation for 10:45 AM on a rainy Friday using card number 28, and we were supposed to gather at 12:20 PM. I arrived 5 minutes early, but I was actually allowed in at 12:25 PM. I ordered the special soy sauce ramen, which uses high-quality ingredients, resulting in a refined taste that is gentle enough for both children and the elderly. The noodles were also on the softer side. Perhaps this is because there are many elderly people in this area. There wasn't a strong impact, but it felt like a lot of elderly people from the neighborhood were there. It seems advantageous to come early in the morning, make a reservation, go home, and then return when it's time. I couldn't go home, so I waited in my car in the park's parking lot until it was time. The only downside is that it's a bit pricey. Next time, I'd like to try the salt flavor.

This is my fourth visit. Waited for about 30 minutes upon arrival. Today, just like my first visit, I had the special soy sauce ramen and TKG. At first, I thought the noodles were soft, but as I continued eating, I fell in love with this ramen! Recently, my favorite ramen places are Fukamidori and FeeL. I wish this place was a bit closer to my home.

Enjoyed the limited edition cold potato ramen with green plum butter nut squash puree at Ramen FeeL ✿⁠(⁠◕⁠ᴗ⁠◕⁠✿⁠). The title "Potato Ramen" truly reflects the straightforward taste of potatoes in a refreshing cold soup ✨ Honestly, my personal preference leans towards a thicker, creamy consistency like a bisque or velouté, but the spice oil tomato sherry-marinated twist brought an elegant flavor variation while still allowing the enjoyment of the potato's natural taste. Kudos to Feel-san for the incredible originality! The aroma of smoked pork and nuts spread in the mouth, creating a pleasant sensation with each bite (⁠ ⁠ꈍ⁠ᴗ⁠ꈍ⁠). Both the flat noodles and the bucket were delicious, as was the puree. However, since the soup was quite thin, it felt more like scooping it onto the bucket rather than dipping. At ¥1850 with an additional ¥200 for the bucket, it's a treat worth indulging in occasionally~w Thanks for the feast! (⁠人⁠*⁠´⁠∀⁠｀⁠)⁠｡⁠*ﾟ⁠+

On a scorching Sunday morning in August, I arrived at 7:30 AM and called over a FastPass staff member to jot down the number of people on the storefront schedule. Time slots were available from 10:50 in 30-minute increments, but the first two slots were already filled. The third slot at 11:50 had about 10 people each. When I returned around 11:45, the schedule showed availability for 13:20 and beyond, with plenty of space after 14:20. I waited outside until my number was called, and at 12:10, I finally entered. I tried their top-grade soy sauce ramen, which was exquisitely delicious with a generous portion of noodles. The regular serving left a pleasant aftertaste, and although I also sampled the salt flavor, I personally preferred the soy sauce. The customer service and restaurant ambiance were both outstanding. However, it's worth noting that getting a seat here can be quite a challenge until you're finally able to taste their offerings.

I randomly stopped by a shop and to my surprise, it turned out to be one of the top 100 ramen shops. Moreover, it inherited the renowned Iida Shouten's ramen, making it quite challenging to try. I managed to enter the place in just about 10 minutes, what luck! (*'ω'*) When I asked the staff for their recommended menu, they mentioned "Salt Ramen," but said that Shoyu Ramen was the most ordered. Despite the dilemma, I decided to go with Shoyu Ramen. Excitedly waiting for a few minutes... A bowl of Shoyu Ramen with a delightful aroma arrived. The scent of the soup is exceptional. As I slurped the soup with a spoon, the profound taste of chicken and the richness of pork perfectly harmonized, astonishing me with its incredible flavor ( ﾟДﾟ) Wow!! My hands trembled, and it felt like I might drop the spoon, making my body lean back, almost falling off the chair ( ﾟДﾟ) Wow!! The savory and sharp soy sauce flavor and the taste of the broth create an extraordinary experience. It's clear and lacks any impurities, showcasing a transparent quality. The right amount of chicken oil enhances the presence of chicken in the dish. The noodles are slightly soft, and I thought, "This must be how it should be when combined with the soup!" The impression is that the noodles and soup are perfectly integrated. The Chashu is made from aromatic pork produced in Saitama prefecture. The seasoning is excellent, bringing out the natural taste of the pork as you chew. The bowl and spoon are provided warm, allowing you to enjoy the ramen without it getting cold until the last bite. It felt more like savoring a dish than just eating ramen. This sensation is a first for me (*'ω'*) The number of customers is limited, and I could enjoy the delicious ramen quietly in a clean interior. The customer service was also fantastic, and it made me want to learn from them. You might think, "Hey!! If it's that amazing, why not give it five stars!!" but there are still ramen experiences I haven't had, so I'll leave it at 4.8. I'm grateful for being able to enjoy delicious ramen. Today, I express gratitude to Japan's food culture and the producers behind its ingredients. Thank you for the meal (*'ω'*)

I had the limited edition Potato Cold Ramen and the regular Soy Sauce Ramen with Wonton. Every time I come here, there's a sense of live excitement as things change. My family always says it's always the same, but for me, especially with the Soy Sauce Ramen, it's never the same twice. It's expected since artisans cook with natural ingredients, but at this place, you feel the changes driven by the chef's intentions. While previous visits felt excellent, today's Soy Sauce Ramen was a bit off for me. It's tasty, but the soy sauce flavor lacked punch due to less cooking, and the soup felt slightly thinner, probably due to less cooking time. Some may appreciate the sharper soy sauce taste, while others like me might miss the depth in flavor. Despite these variations, I appreciate the chef's intent. The limited Potato Ramen was disappointing. It was okay as a variation, but it didn't quite bring out the essence of potatoes, considering its price. It felt overpriced compared to the Soy Sauce Ramen, which is a fantastic dish. Maybe the Soy Sauce Ramen is underpriced. For newcomers, I recommend trying the Soy Sauce Ramen first. Despite the drawbacks of the limited edition this time, the regular Soy Sauce Ramen is still excellent, even if it's not in my personal strike zone. Overall, it's a 3.6 for this visit, but the regular Soy Sauce Ramen deserves a rating of 4.0 or above.

Arrived at Hinatawada Station on a train at 13:18 on a weekday. Reached the restaurant around 13:30 after waiting for about 15 minutes outside. The ramen had a clear and refreshing soy-based soup, perfectly balanced and very delicious. The noodles were thin and straight. Although some reviews mentioned they were soft, they had a delightful texture and were cooked just right. Toppings included two types of pork slices, two cloud ear mushrooms, menma (bamboo shoots), mitsuba (Japanese parsley), and white negi (green onions). The pork slices were fatty and substantial, maybe a bit too heavy, especially the block type, and the thinner ones were also quite fatty. Perhaps it was my condition that day, but the richness didn't sit well with me. The cloud ear mushrooms had a nice texture and were delicious. There were four types of pork slice dishes, and adding wasabi made them refreshing. It's not an easily accessible place due to the travel and wait times, but I'd like to go again to try their salt-based or tsukemen (dipping noodles) since they piqued my interest.

It was simply top-notch ramen and tsukemen in Tokyo. The broth was excellent, noodles were good, toppings were plentiful, and the sides were great too. While the noodles were slightly different from my preference, everything else was insanely delicious. I was just moved. It's far away, but I'll definitely come again.

This is my second visit to this restaurant. Last time I had soy sauce ramen, so this time I tried the salt ramen. The refined flavor of the salt soup, the meat toppings, and the slightly soft homemade noodles all blend together harmoniously. What I feel overall is that both the ramen and the service are examples of "meticulous work." Once again, I had a pleasant experience and finished my meal with satisfaction.

#Hinata Wada #Aobume #ramenfeel #Top-grade salt ramen #Feel tsukemen soup double #Nagoya Cochin TKG with Ariake seaweed and tsukudani #Tabelog Top 100 Restaurants #Tabelog Top 100 Restaurants 2022 #Noodlestagram #Foodstagram #Drinkstagram I thought it was raining, so I casually arrived around 7:30 a.m. thinking I would be early, but they were already handing out fast passes starting from the 14:50 slot, and it takes two hours one way. I had time to kill after returning about 20 minutes by train. Since they allow consecutive meals, I got two fast passes. When I returned around 14:40, people for this slot started gathering, and even so, they were called in order. I noticed some commotion when someone came out from inside, and it turns out the owner of a famous ramen shop was there. They asked for the order of food to be eaten due to consecutive meals, so I had ramen and TKG before trying the tsukemen. Despite the mishap, I left satisfied.

Visited with my family and had soy sauce ramen, salt ramen, and dipping noodles (double soup). Since it was Obon (a Japanese Buddhist custom to honor the spirits of one's ancestors) and there was a typhoon, I called ahead the day before to inquire if they were open. A very pleasant woman kindly responded, raising our expectations. We arrived 20 minutes early and considered going in to enjoy the free drinks on the second floor, but decided against it upon learning they were not complimentary. Regret set in as we wished we had arrived earlier to relax and wait. Finally, after receiving a fast pass, we endured a 5-hour wait before finally being seated. The soup was incredibly delicious, the chashu (braised pork) was superb, and the female staff's service was so comforting. It reminded me of the awe I felt when I first visited Iida Shoten, a few visits back. Despite the distance and wait, I'll make it a point to go at least once a year. It was truly a memorable ramen experience.

This is the second meal after trying the Shoyu Ramen. This time, I opted for the Double Soup Tsukemen priced at 2050 yen. The soup featured a combination of soy sauce and salt flavors, both of which were quite pronounced. The soy sauce brought a nice sharpness, likely from chicken oil, while the saltiness was dominant with less noticeable seafood undertones. The noodles came in two varieties: white and a more buckwheat-like brown. The flat, thick noodles were perfect for the first bite. The white noodles had a smooth texture, while the brown offered a richer flavor. The chashu differed slightly between the soy sauce and salt versions, with the former being fattier akin to pork belly and the latter leaner like pork loin. They were thinly sliced to intertwine well with the noodles. There were opportunities to enhance the experience by adding broth or experimenting with condiments like sudachi and salt, offering a delightful variety of flavors. The only downside was that the saltiness was slightly overpowering.

I visited on Monday during the Obon holiday. Did some research beforehand and found out about the FastPass system... Opted for an early time, aiming to stop by Sawanoi Sake Brewery. Arrived at 10:30 am only to find no availability until 3:20 pm. Should have brought work tools (tears). Since I was already there, I chose the special soy sauce ramen. It's a refined soy sauce ramen. Just like everyone said, the service was courteous. Thank you for the meal.

I went to get a ticket at 9:00 on a weekday (during Obon) and went for the 13:20 slot. Even after arriving on time, I had to wait for 10 to 20 minutes. The soup had a strong chicken oil flavor with a good balance of soy sauce kick and chicken richness. It apparently extracts the umami of Nagoya Cochin and Hichinoko chicken, which makes it delicious. The noodles were medium-thin straight noodles with a slippery texture due to a high water content, perfect for lifting up the soup. The char siu consisted of rare shoulder loin, pork belly, and chicken thigh, with the latter being surprisingly moist and tender. The wontons were visually appealing, especially the shrimp wonton, which was delicious. Overall, there were no negative aspects, everything was of a high standard, like elite ramen.