I visited "King Seimen." Known for "La Ramen Koike" in Kamikitazawa and "Chuka Soba Nishino" in Hongomachi, both popular restaurants in Tokyo's Top 100 Ramen and recipients of the Michelin Bib Gourmand, this is their third brand. It's located a 7-minute walk from Oji Station, next to the Kita Ward Office, diagonally across from Oji Shrine. I arrived at 10:40, prepared to wait as Sundays are busy, and managed to be 6th in line for the 11:00 opening. Luckily, I could enter on the first round. There was already a line of about 20 people by opening time, but with only 10 seats, it seemed like a nearly 1-hour wait at that point (temperature 31°C). The "Shirodashi Ramen" for 1,190 yen comes with ajitama (flavored egg), one meat wonton, and one shrimp wonton. As each group entered slowly, I had already decided my order, so using the ticket machine was smooth without any issues. Orders were taken in the order of arrival, and I could watch the careful process of preparation while waiting, which took about 5 minutes. Wow!! Beautiful presentation!! The bowl included wontons (1 meat, 1 shrimp), chashu (roast pork), ajitama, greens, and naruto (also with a Nico-chan mark). The clear soup, reminiscent of seafood-based Chinese noodles with flavors of dried bonito, kelp, and dried sardines, was gentle and delicious. The homemade medium-thick hand-kneaded curly noodles were chewy, with a flavor that complemented the soup. The regular and medium sizes of noodles cost the same. The wontons were plump with plenty of filling. The ajitama had a rich yolk despite being lightly flavored. The chashu, cooked in a low tone, was smooth and tender, and the overall dish was light. It was so delicious~♡ It was a wonton noodle dish that felt soothing and delicious. Actually, a few years ago, my father mentioned that a "delicious wonton noodle shop" had opened, which turned out to be "King Seimen." It soon became popular, but while my father no longer lines up, I had not visited until today, going together for the first time. It became a Father's Day memory.※It's "Oji" (Prince), but it's "King" (King) (๑˃̵ᴗ˂̵)

I visited King Seimen near the Kita Ward Office. Despite seeing it featured on TV, its popularity was evident with a queue of 20 people at 11:30 on Sunday, stretching to 30 people by noon. The wait time was exactly 1 hour, and after being seated, it took about 8 minutes to get served. The restaurant had around 10 counter seats. With 2 rotations per hour, it seemed to have a standard turnover rate. I ordered the Shiro Dashi Wantan Men for 1240 yen and a Mayochashu Don for 250 yen from the ticket machine. When asked about the noodle portion, I chose medium. The soup was gentle with the umami of dried bonito, kombu, and niboshi, even slightly sweet. Adding a bit of spice powder tightened the flavor, complementing the noodles well. Notably, the wantan was impressive, with two large meat and shrimp wantans each. The meat wantan was filled with minced meat ground in-house until the skin was bursting. The shrimp wantan contained plump shrimp, making it very substantial. The Mayochashu Don featured thinly sliced chashu with chopped onions and seaweed, topped with a sauce flavored with mayonnaise and sesame oil, making it a well-executed dish. Since the crowd may vary by day and time, I plan to come back during quieter hours to try their other popular menu, Sansho Ramen.

I've always been curious about this place because there's always a line. It's a famous restaurant that gets chosen every year on Tabelog and is also selected for the Bib Gourmand. When I arrived 15 minutes after opening, there were about 8 people waiting. There were also around 4 foreign visitors, perhaps from a travel magazine recommendation. After waiting for about 20 minutes, I ordered from the ticket machine. I got the Shiro Dashi Ramen with all toppings, tantan mixed soba, and mayo chashu rice. The atmosphere of the restaurant is bright, and the staff are friendly. You can choose the amount of noodles you want. After 15 minutes, my order was ready. The Shiro Dashi Ramen has a delicious clear soup with a strong dashi flavor. The flat noodles are good, but personally, I prefer thinner noodles to slurp up with the soup. The tantan mixed soba is quite spicy even with the option to have it without egg yolk. You can add rice for free to the remaining ingredients, but there was too much, so I couldn't finish it. I added the meat dumplings, but they were too meaty and heavy without much flavor. However, the mayo chashu rice was tasty, especially with the onions in it. Overall, it's delicious, but maybe not worth the wait in line.

King Seimen is a place I find myself visiting repeatedly, especially during the summer months. Their media exposure is steadily increasing, and their popularity remains unchanged. I visited shortly after opening on Saturday and found about 8 people waiting, possibly due to the influence of TV broadcasts. We were seated in about 20 minutes. The food is still delicious as ever. The combination of mayo ramen and sudachi dipping noodles is truly outstanding. It's rare to find such a perfect pairing. I wonder if they'll become as popular a chain as Ichiran eventually. It would be great if they offered sudachi dipping noodles year-round at that time. For more details, please refer to my previous posts.

I was torn between choosing white miso and sansho pepper, but I went with the latter. After sipping the soup, I definitely sensed the presence of sansho pepper, although I had imagined a bit more of it. Nonetheless, the ramen as a whole was delicious. The shrimp wontons had sizable chunks of shrimp inside, so definitely worth trying! 🍤

I had white dashi ramen with wonton toppings, and it was delicious. The noodle portion was a bit small, so adding 3 shrimp wontons and 3 meat wontons was the right choice. The shrimp wontons were large and plump, while the meat wontons were generously filled. I'd like to visit again.

As it was Sunday afternoon, I waited in line for about 30 minutes before getting in. I bought my ramen ticket from the vending machine and took my seat. It was fun not knowing exactly what I'd get with each ticket. When asked about the noodle portion, I opted for 300g since I was quite hungry. The staff recommended kettle-boiled noodles. The assortment included meat and shrimp wontons in the dipping broth, along with a side of soft-boiled egg and 5 slices of rare char siu pork. The dipping broth was perfectly balanced when mixed with the noodles, creating a delightful flavor. The noodles were smooth and easy to eat. I polished off the 300g portion in no time. Finished with a soup refill, and completed my meal! The four staff members efficiently handled their respective tasks. The cleanliness of the restaurant and the constant queue outside made sense to me.

I checked it out before work. It's been a while since I lined up at a ramen shop, so my expectations were high, but I surpassed them. The soup is clear and delicious, the noodles are excellent, and all the toppings like wontons are of high quality. It was truly impressive. The rice, the sake, and the atmosphere without drinking were all beautiful. The staff didn't engage much, but the service was smooth. The cost was reasonable.

The white dashi soup and noodles were delicious! No skimping on toppings either! Visited around 7 pm on Friday night. There was only one group ahead, waited for about 5 minutes and got in. It operates on a ticket system; you buy your ticket and they'll seat you when a table is available. I purchased the "White Dashi Ramen Sampler" and was asked if I wanted regular or large size. Since the noodles are quite renowned, I opted for regular, considering a satisfying portion. The sampler included one generous pork dumpling and one shrimp dumpling loaded with plump shrimp. The soup was light yet flavorful! Really delicious ramen indeed. The noodles were medium-thick, flat and curly, which soaked up the soup well. The noodles and soup just kept on coming! I got so into it that I forgot about the toppings and had eaten over half. The pork dumpling, shrimp dumpling, chashu, seasoned egg, all were delicious! Each one could stand as a dish on its own. The finely chopped white leeks and spinach added a nice touch too! I'm curious about their Sichuan pepper ramen too. Will definitely come back. Really satisfied. Thank you so much!

I visited a ramen restaurant located about a 7-minute walk from Oji Station, walking along the river on the north side and up the stairs to the road, then walking a little north. It's a place run by the owner who earned a Michelin Bib Gourmand at "Raamen Koike" and "Chukasoba Nishino". There was a line, so I arrived at 11:30 on a weekday and there were 11 people ahead of me, but when I finished eating and left, there were only 3 people. The interior of the restaurant is shaped like a distorted letter "C," with only 10 counter seats. What I had: A little bit of Shirodashi Ramen (regular size). I added one pork dumpling, one shrimp dumpling, and flavored egg. When I bought the meal ticket, I was asked if I wanted regular or large size, so I chose regular. Toppings included one pork dumpling, one shrimp dumpling, flavored egg, greens, naruto (fish cake with a swirl pattern), and chashu (braised pork belly). The naruto had a cute face on it. The dumplings were really delicious. I also had them at Chukasoba Nishino, but these were chewy, with a filling of slightly firm meat. The shrimp dumplings had plump shrimp. The clear soup had a gentle flavor made with dried sardines, kelp, bonito flakes, etc., which soaked into the ingredients nicely. It was so delicious. The noodles were good too. The texture of the flat, curly, medium-thick noodles was also very delicious. Despite the lightness of the soup, it mixed well and was so delicious that I finished it in no time. Thank you for the meal.

Waiting until 2:00 PM on a weekday, the wait for a seat was quite long, and the turnover rate didn't seem that great despite the number of seats available, up to the fifth bowl. However, it was worth the wait. The broth had a strong flavor, and with the first sip of the soup, it made you go "wow." The dumplings were large and satisfying to eat. The noodles also had a good firmness, making it very delicious.

Visit time 18:30 → Entered the restaurant at 19:10 → Served at 19:15. ■ White Dashi Ramen ¥900 ■ Flavored Egg ¥120 This was my third visit. Each time, I order something different for comparison. Despite the number of people in line and the staff on duty, the operation seems to be quite slow compared to other establishments. [Soup] The soup base consists of kombu, dried fish, and bonito flakes. The dried fish flavor is subtle, with the umami of bonito and kombu clearly pronounced. While the soup appears gentle at first glance, it's surprisingly rich in flavor, yet not overwhelming, ensuring it doesn't become monotonous. [Noodles] Homemade curly noodles. Slightly soft, medium-thin, and very easy to eat, they complement the soup exceptionally well. [Overall Impression] After trying three different varieties, I found the "White Dashi Ramen" to be the most satisfying. The slightly thinner homemade noodles, coupled with their texture and compatibility with the soup, left me highly content. It's been a while since I've had noodles that paired so well with the soup.

I visited a place for about 10 minutes. The customers ranged from young couples to elderly individuals. I ordered a ramen dish with various toppings. After purchasing a food ticket, I was guided to a seat and asked about the amount of noodles I preferred, either regular or extra. I chose the latter. For tsukemen, you can choose between 300g or 400g. The ramen was served, and I enjoyed it thoroughly. The curly noodles were easy to eat, and I finished all the soup as well. Thank you for the meal.

When ordering, they confirm whether you want regular or extra noodles. I chose extra noodles as it seems to be more in quantity. The bowl is on the smaller side but it's not too much, you can finish it easily! The noodles are curly and delicious, they mix well with the broth. The Sichuan pepper adds flavor without much numbness, it's tasty. The broth with white soy sauce seems to have a slightly salty taste. The wontons are a must-try, with smooth skin and tasty filling. The chashu has a smooth texture, and overall, it's a light but satisfying ramen. It's gentle enough to enjoy even with a hangover. The rice portion is not large, about the size of a Buddhist altar's tea cup. However, there might be a wait, so it's good to have something to pass the time.

I visited WAJO in Daikanyama for the first time during regular business hours, as opposed to attending an event hosted by the Hasegawa Minoru Group like my previous visit. It seems WAJO isn't widely known yet, but within the Hasegawa Minoru Group, it's relatively easy to get a reservation. Thanks to a friend knowledgeable about wine, I learned a lot and even as a wine novice, I had a great time. This time, the main dish was snow crab, but the risotto was outstanding. As a bonus, the ravioli they made for us, paired with white truffle, was incredible. It's a pity that they'll be switching to pizza for the next two months. It's better to go now while reservations are still available. #wajo #DaikanyamaGourmet

Prince's Top 100 Shops. Visited around 13:00 on a holiday. About 15 people were waiting in line. It's a ramen shop, so the turnover rate is decent. It took about an hour from lining up to getting served. I ordered the "All Toppings Wantanmen" with extra shrimp wantan and a Chashu Mayo Don. The Chashu Mayo Don has a junky flavor, but it's refreshing with chopped onions that balance out the richness of the mayo nicely. The slight spiciness is also good. Even better when you change the taste with the shichimi chili pepper on the table. The main attraction, the ramen, is bursting with flavor. The whole shrimp is wrapped up, and the umami is incredible. The meat wantan is juicy and satisfying. The noodles are slightly curly, picking up the white dashi-based soup well. The chashu consists of a large thin slice and a seasoned egg. Elegant visuals and each ingredient is carefully prepared. It takes some determination to wait in line in this heat, but it's worth the wait for a bowl like this.

I had my third Sudachi hiyashi this summer. It was delicious, but... I wonder if they didn't drain the noodles well enough? The konbu broth seemed lighter than last time. It lacked that slippery texture, which was a bit disappointing. Next time, I hope to have Sudachi hiyashi with plenty of that slippery sensation.

I arrived around 11:40 AM, but there was already a line of about 8 people. I got inside after about 15 minutes and then received my bowl in another 15 minutes. I tried the popular Taiwan-style dipping noodles. The subtly spicy soup was delicious, and it was perfect for a hot day.

3rd visit. Around 11:40 am on a weekday with a wait of 3-4 people. During lunchtime, there's always about 5 people waiting outside. The turnover is fast so you'll get seated while pondering what to order. It's a chain restaurant, but personally, it's alright. I prefer the Sichuan pepper ramen over the regular white miso ramen, it feels more special. The shrimp wontons are delicious with a nice springy texture, but the meat ones feel a bit too dense and overstuffed. I quite like their homemade curly noodles. Also, the flavored egg was perfect in both seasoning and softness. Haven't tried the dipping noodles or the pork rice bowl, but I'm interested.

8/28, I tried King Seimen's Sudachi Hiyahiya for the first time, priced at 1200 yen. It's about a 6-minute walk from Oji Station, and it's ranked as one of the top 100 restaurants, scoring 70 out of 100! I arrived around 12:30 pm on a weekday, and there were 3 people waiting in line out of 10. Originally, I had planned to order something else, but while waiting, it got hotter and hotter, and I couldn't think of anything other than the cold noodles. It took about 35 minutes to be served. The dipping broth was also cold and fantastic. The thickness and flavor of the kombu water were quite mild. The noodles were perfectly firm, and they were so delicious that I couldn't stop eating. The dipping sauce with sudachi was incredibly refreshing, and my body was getting cooler and cooler. Hooray! However, be careful not to add too much sudachi to the dipping sauce, as it can become too bitter. The soup base was lightly flavored with bonito dashi, and if you add too much, it might become too diluted. My body, which had cooled down completely, quickly returned to its original state. Thank you for the meal!

Wow, it was delicious! Today, I got a seal at Prince Shrine and then headed to King Seimen just before opening. Arrived 5 minutes before 11 AM opening, there were 8 people waiting. It's been years since I entered the store at opening! First, I bought a meal ticket from the vending machine. Yesterday, I chose tsukemen at Ryu's due to the heat, so today I went for the default shirodashi with a little extra noodles. Sat down and in 15 minutes, my bowl arrived. The soup was beautifully clear. At first, it seemed a bit light and elegant. However, as I took a few more sips, it gradually deepened in flavor. It was incredibly delicious! Next, the noodles – the rumored homemade slippery noodles. They intertwined with the soup, creating an indescribable deliciousness. I couldn't stop slurping! The wontons were also packed with delicious filling. This is definitely the king! I ended up finishing all the soup. Next time, I want to try the chilled sudachi. It was so delicious! Thank you for the meal.