Michelin Guide's 3-time Bib Gourmand-winning ramen shop run by Hiroshi Kaneda, where the umami of chicken is condensed in a light soy sauce broth. Kaneda, who used to aspire to be an animator, worked as an animator for 2 years at the Yoyogi Animation Academy before eventually joining "Rokurinsha" at the age of 33. After working on soup making, he was eventually entrusted with creating recipes. Following various experiences including opening a branch at Tokyo Station and another brand called "Shasuzu", he decided to open his own shop focusing on a light and clear broth in December 12, 2016. In 2020, Lawson began nationwide sales of Kanekitchen Noodles. The shop is located about 70m south of Seiyu Higashi-Nagasaki store on Nagasaki Ginza Street. The nearest station is a 1-minute walk from Higashi-Nagasaki Station. The shop's hours are Thursday to Tuesday from 11:30 to 15:00 (last order at 14:50) and from 18:00 to 21:00 (last order at 20:45), closing when ingredients run out. Closed on Wednesdays, baby strollers are allowed, and there are 11 counter seats. Reservations are not accepted, so you may need to wait if the shop is full. I visited on a late holiday and was able to enter without waiting as there were vacant seats. Takeout is also available. I ordered the Special Soy Sauce Ramen. The broth, made with a sauce that balances soy sauce sharpness, richness, and aroma, is generously made with local chicken from Tanba. The noodles, specially made with 100% domestic wheat from Mikawa-ya Noodle, have a smooth texture that pairs well with the soup. The dish includes four types of chashu (duck roast chashu, chicken breast chashu, thick and thin slices of three-layer pork shoulder roast chashu), seasoned egg, and extra thick menma. The amount of chashu is plentiful, and the smooth whole wheat noodles go well with the chicken soy sauce soup, creating a delicious combination!【Order】◻︎Special Soy Sauce Ramen 1,500 yen

I'm sorry that the store is closing soon, but I decided to go anyway. The tsukemen was incredibly delicious... It was beautifully crafted with delicate flavors that never get boring. The variety of flavor changes was impressive, and the noodles were refreshing on their own with a lovely kelp aroma. Adding salt made it even more delicious. The chashu was tender and not too fatty, and the chicken was also to my liking. I definitely want to go back. I was able to get in without waiting around 8:30 pm on a weekday. The soy sauce flavor seems to be recommended, but I also want to try the salt flavor.

[Seasonal Limited] Chilled Tomato and Dried Fish Broth Ramen - Italian Style - featuring rare large-sized tomatoes due to the tomato shortage and price surge in the summer of 2023. The difficulty of picking up the tomato with chopsticks adds to the enjoyment of biting into it whole, a summer tradition in Tokyo. The noodles are smooth and well rinsed with ample water, giving them a perfect texture. Toppings include avocado, zucchini, lemon slices, baby leaf, powdered cheese, olive oil, 2 pieces of chicken chashu, and 1 piece of pork chashu. Today's payment: Chilled Tomato and Dried Fish Broth Ramen - Italian Style - 1500 yen, Pork simmered rice (small) for an additional 200 yen. Limited quantity available on weekends in September 16, 17, 23, 24, ranging from 13 to 50 bowls per day. Other seasonal limited ramen options include Chilled Umeboshi Shio Ramen, Chilled Chicken and Kombu Water Umeboshi Sauce Soba, and Chilled Vinegar Citrus Shoyu Ramen. Additionally, there are evening limited options such as Chilled Duck Nanban Ramen and Chilled Vinegar Citrus Shio Ramen. Special event ramen available until July 31 at Ramen Walker Kitchen.

Seibu Ikebukuro Line, just a short walk from Higashi-Nagasaki Station South Exit. Located on the 2nd floor of a mixed-use building in Nagasaki Ginza Shopping Street, I visited Kanekitchen Noodle. I had seen them on TV and in magazines, and had always wanted to visit this popular spot. However, even though it was September, the lingering heat was intense with temperatures still exceeding 30°C every day, and on top of that it was a three-day weekend so it was busier than usual. When I arrived 30 minutes early, there were already about 5 people waiting in line outside. There were about 5 chairs outside the store, so the early customers were seated. It was a holiday, so there were many families, children, and women, indicating that it was a good restaurant. The heat made the 30-minute wait feel unusually long... Finally, it was opening time. There were about 18 people in line. As I entered the store, there were 5 chairs for waiting. There was a ticket machine on the left side, a counter on the right side, and the kitchen in the back. There were also about 5 counter seats along the left wall. The interior of the store was stylish with a chic Western style, with 3 staff members, a water station, and a restroom in the back. I immediately went to the ticket machine... The menu consisted of soy sauce, salt, and kombu dipping noodles, as well as limited-time menu items. I chose the default soy sauce ramen without hesitation. The price was 1100 yen, which was over 1000 yen due to recent price increases. Unfortunately, I didn't have enough change, so I ended up inserting 2000 yen... The kitchen was slightly elevated, so I couldn't see the cooking process, which was disappointing. It seemed they served 2-3 bowls at a time... The pace of service was relaxed. After waiting for about 18 minutes, the ramen was served. The amber-colored soup was served in a white, sleek bowl with chicken oil floating beautifully on top. The noodles were made of Sugiyo whole wheat medium-thin noodles, and there were three folded slices of char siu on top. There were also green onions, seaweed, and bamboo shoots. It was a beautifully presented dish. The clear soup was delightful, with a pleasant sweetness from the chicken oil. The umami of the chicken and the complex umami of the soy sauce followed, but there was no explosive intensity. When I tried the noodles, they were fragrant and flavorful, showing that they were made of whole wheat... However, as I continued eating, the impact of the chicken oil became more prominent, but the umami of the chicken and the soy sauce felt a bit muddled, lacking a clear strong presence. Despite being at a high level, it was delicious and well-balanced. I tried the toppings. The chicken thigh char siu was thick with a sweet fatty skin, providing a rich and chewy texture. The chicken breast char siu was moist and packed with flavor. The folded pork char siu was tender and fatty. The toppings were enjoyable, with the crunchy bamboo shoots adding a nice touch. The seaweed's flavor complemented the dish well. I finished every last drop of the soup, and the meal was over in no time. It seemed like there were many regular customers, but there was room for improvement in the service, as it would be nice if the staff provided clearer guidance. It's a shame... Thank you for the meal! I will definitely come back.

I got off at the south exit of Higashi-Nagasaki Station and walked through the shopping street for about 3 minutes to reach Kanekitchen on the 2nd floor of a building. It was a Saturday afternoon, and there was a short wait of 4 people before I could enter. The menu was extensive, with options like soy sauce, salt, tsukemen, and limited edition tomato noodles. The ramen prices ranged from 1100 to 1800 yen. I chose the simple salt ramen for 1100 yen. The soup was simple, with a slight hint of animal flavor from the chashu, but not unpleasant. The three types of chashu were tasty, but not quite mind-blowing. The noodles were smooth and went well with the soup. Personally, I felt that the soy sauce ramen might have been a better match for this soup. Overall, I thought it was a good balance, but the price did bother me a bit. Thank you for the meal!

[Wait time / Order] - Visited around 7:00 PM on a weekday. No line, only one customer ahead. It took less than 10 minutes until the food was served. - I ordered the Chashu Konbu Mizu Tsukemen Shoyu (¥1900). - The restaurant operates on a food ticket system. [Impression] I think the Shoyu Ramen is a classic choice, but I decided to try the Konbu Mizu Tsukemen because it was recommended in various media. The standout for me was definitely the chashu. The chashu in the tsukemen was made with various cuts such as loin, thigh, and chicken. The pork was cooked at a low temperature and smoked, resulting in a juicy texture and a delicious smoky flavor that was truly outstanding. The chicken thigh was also tender and flavorful, almost like a chicken steak. Although the seasoning was milder compared to the pork, the natural taste of the ingredients really stood out. The noodles were thin and had a good chewiness and rich flavor, which was enjoyable. Personally, I prefer thicker noodles with a firmer texture. The Konbu Mizu had a subtle flavor, so I felt it could have been more pronounced. Eating just the noodles and Konbu Mizu felt a bit lacking for me. The dipping sauce had a strong kick with a solid chicken broth base, which was delicious. The additional soup was probably made with konbu, adding a nice oceanic flavor that complemented the dish well. Overall, the chashu was so amazing that if the noodles and Konbu Mizu were more to my liking, it would have been a smash hit. The fact that they included toppings like seaweed salt and vinegar citrus for the noodles suggests that they could be enjoyed on their own as well. I felt the overall quality was high, so I definitely want to try their Shoyu Ramen next time.

Today, I visited the famous restaurant "Kanekitchen Noodle" near Higashi-Nagasaki Station on the Seibu Ikebukuro Line. It's a place I used to frequent when my girlfriend lived nearby during our student days, but it has changed a lot in the past 30 years. I arrived at 11 am, 30 minutes before opening, and I was third in line. There were about 15 people waiting by the time they opened, showing how popular the place is. I quickly entered and bought a ticket at the machine. I had originally planned on getting the kombu water dipping noodles, but I changed my mind to the "chilled tomato and dried fish ramen" after seeing the pop-up on the machine. I was seated and served in just 7 minutes. The dish had a beautiful presentation, with a large tomato in the center. The soup was a complex harmony of rich dried fish broth and olive oil, a taste I had never experienced before. The straight noodles had a firm texture, and the tomato added a sweet and tangy flavor. The chashu pork, avocado, and zucchini complemented the dish well. I finished the meal in no time and it was delicious. Thank you for the meal.

Today's lunch was at Kanekitchen Noodle in Higashi Nagasaki, where I wanted to try the recently popular seaweed water dipping noodles. I ordered the Limited Char Siu Ramen and Char Siu Seaweed Water Dipping Noodles with a side of limited rice. The limited ramen came with a variety of char siu, including chicken breast, chicken thigh, and 5-6 slices of pork char siu. The soup was delicious, so I should have just ordered a regular size with extra noodles. The Minami Kou Ume (sour plum) cold ramen had chilled noodles and soup, making it very easy to eat. The sour plum flavor paired well with the salty soup. The eagerly awaited seaweed water dipping noodles had instructions on how to eat on the bowl, so I followed them, starting by trying the noodles alone. It was delicious, with a strong seaweed flavor. I then sprinkled salt from the condiments provided, which added a hint of sweetness. The noodles dipped in the soup, which had a chicken broth base, were a perfect match. The limited rice had shredded char siu on top with a raw egg yolk, green onions, and seaweed. The portion was generous and filling. The restaurant is a Michelin Bib Gourmand spot, and the food was truly delicious. Lastly, I visited the statue of Leo & Raya at Higashi Nagasaki Station. #Ramen #KanekitchenNoodle #HigashiNagasaki #CharSiuSeaweedWaterDippingNoodles #LimitedCharSiuRamen #MinamiKouUmeColdRamen #MichelinBibGourmand

Visited on Monday night at 8pm with a group of 5. Was worried about items being sold out, but luckily they managed to serve us in time. I had tried their ramen before, so this time I ordered the Char Siu Konbu Tsukemen (soy sauce). It arrived in 8 minutes. They suggested trying the noodles first without dipping in the broth, so I tried the thin and smooth flat noodles with seaweed salt sprinkled on top. Honestly, it was just average. It seemed like it lacked the richness of konbu compared to other places I've tried. When I dipped the noodles in the broth, it was delicious! The soup was amazing and gave me goosebumps. The three types of char siu were all tasty, but I personally preferred the smoked char siu. It was really delicious. The menma (bamboo shoots) was surprisingly tasty as well. It was soft and flavorful. Besides the seaweed salt, there were also nori and kabosu, adding variety to the flavors. Lastly, I added the konbu water to the soup. It was a delightful meal. Although the noodles themselves weren't to my liking, the dish overall was of high quality. Those who enjoy smooth thin noodles might appreciate it even more.

I visited Kane Kitchen Noodle, which I had been curious about for a while. I have always liked clear soup, so I was interested in this shop. This time, I ordered the limited cold chicken and kombu water noodles with Nanko plum sauce for 1100 yen, and a lunch meat rice for 200 yen. I thought the meat rice was 150 yen, so maybe they raised the price? The price range for ramen at this shop is on the higher side, ranging from 1100 to 1800 yen, but the soup was so delicious that I wanted to drink it all up. The pairing with the chicken chashu was excellent. Next time, I want to try the classic special ramen.

Visited around 17:50 on Sunday, no line. Tried the chilled shio ramen with seasoned egg and pickled plum for 1250 yen. Noodles had a unique pattern and good texture, perfect for chilled noodles. The soup was light but flavorful, with a good balance of ingredients. The chashu was delicious, even though it was chilled. They also offer tsukemen, so it's worth lining up for. Will definitely come back. Thank you for the meal.

First visit. Today, on a Saturday walk, the scorching heat of the past few days is causing the horizon of Sagami Bay to sway. It's about time to feel the autumn breeze as the week after the Bon Festival passes by... Taking the Oedo Line north from Shinjuku for the first time perhaps? Getting off at Shinko-Fuda and checking out some interesting shops near Nihon University, an elderly man heads towards Higashi-Nagasaki. Despite the strong sunlight shining through the clouds from time to time, the weather suddenly changes! A fierce squall pounds the dry road surface, washing away the summer scent. Managed to endure it with a foldable mobile phone, but by the time it was past noon at 1 pm in front of the store, the lower body was completely soaked (laughs). Climbing up the stairs, there was no queue as expected, and smoothly entered the store. Three previous customers, purchased "shoyu ramen" at the ticket machine, then prompted by a female employee to the designated counter seat. The operation is carried out by the owner and a male employee in the kitchen. Perhaps due to the rain, there was only one more customer behind, and the dim lighting made the atmosphere feel like a private space, enveloped in a quiet silence. After about 7 minutes of surfing, the bowl arrived with black soup and simple ingredients. Immediately, I scoop up the noodles and slurp them. The slightly soft-boiled, slippery texture of the thin, high-water content noodles (laughs), with a mysterious flavor that also brings a sense of nostalgia. Next, I slurp the soup directly from the bowl, with a high heat level and a rich extraction of chicken broth and dried ingredients, making it incredibly flavorful. I slurp again and again, the strong and straight taste of the black soy sauce is as intense as its appearance suggests. And the meat juices overflowing from the breast meat, along with the ham-like flavor of the shoulder loin meat generously poured in without sparing any effort, is the reason why this renowned restaurant is here. Thank you for the meal. Now, let's resume the Saturday walk!

Kanekitchen Noodle (Minaminagasaki) - Headed to a Michelin Bib Gourmand restaurant to enjoy cold noodles. Arrived at 18:42 with no wait for seating. Ordered food tickets as follows: Limited chicken and kombu water cold Minamiume sauce soba with 1.5 servings of noodles for 1,100 yen, added flavored egg for 150 yen, and a small bottle of Heartland beer for 550 yen. Enjoyed a drink alone to unwind from the week at 18:49. The dish was served promptly with a thick and flavorful soup made with kombu water, reminiscent of the taste of a popular chicken ramen. The thin noodles had a similar texture and were delicious. This cold soba dish was a fusion of chicken ramen and cold kombu water soy sauce soba. The soy sauce sauce mixed with kombu water, Minamiume, and wasabi provided a refreshing taste. The roasted seaweed added a nice touch to the dish as well. The chicken chashu with wasabi was also delightful. I finished the 1.5 servings of noodles quickly, as the sauce coated the noodles perfectly. The meal was delicious, as expected from a renowned restaurant. Looking forward to trying their new Minamiume cold shio ramen next time. Finished the meal at 19:01 after spending 19 minutes at the restaurant. 2023 #308th bowl of ramen. #Coldramen #Minamiumecoldramen #Kombuwater #KanekitchenNoodle #MinaminagasakiGourmet #MinaminagasakiRamen #TokyoRamen #RamenDiary #RamenHunting #RamenInstagrammer #RamenLife #NoodleLife #Noodlegram #Noodlelover #Ramenlover #MichelinBibGourmand #TabelogTop100店

- Ramen Information - KaneKitchen Noodles - Jitokori and Konbu Water Cold Nankoume Sauce Soba 1100 yen Higashi Nagasaki (Toshima-ku, Tokyo) - Operating as a sublease before gaining popularity, it opened near Higashi Nagasaki Station in 2016. Listed in the Michelin Bib Gourmand guide from 2019 to 2021. This time, the limited menu is Jitokori and Konbu Water, not the popular #Nibokon, but #Toricon. The visual is beautiful and eye-catching! The broth is light to highlight the Konbu water, and it mixes well with the noodles. It's cold and very tasty! The refreshing taste of Shiso with Nankoume plum is delightful. Nankoume plum has been a topping provided by KaneKitchen for many years, so it's a nice touch. The dried seaweed also pairs perfectly with the Konbu water and noodles, making it a great combination. The iconic pink rare chashu from KaneKitchen Noodles has a rich flavor and perfect thickness. It's delicious, and there's more than meets the eye, which is satisfying. If you melt the wasabi as you eat, it adds a mature and refreshing flavor. It was really delicious! Thank you for the meal! Instagram Account: @yunnaramen - Shop Information - KaneKitchen Noodles 5-26-15 Minami Nagasaki, Toshima-ku, Tokyo Machiterasu Minami Nagasaki 2F-A Seibu Ikebukuro Line Higashi Nagasaki Station 11:30-14:50 / 18:00-20:45 Closed on Wednesdays #Ramen #RamenLover #RamenReview #RamenAddict #NoodleGram #RamenInstagram #RamenGirl #TokyoRamen #KaneKitchenNoodles #ToshimaRamen

I visited for the first time in over 2 months and tried the light and refreshing dipping noodles with kombu broth that I hadn't had before. It was delicious and enjoyable! The owner mentioned that some customers only eat this dish, and I can see why. I wondered if there was egg white in the dipping sauce, but it turns out the kombu broth is surprisingly slimy! It was a satisfying bowl of noodles.

I visited the restaurant on Sunday afternoon. I started lining up at 11:15 and was seated quickly, around the third group in line. I ordered the soy sauce ramen. I was surprised by the deliciousness of the soup with high-quality floating fat. The noodles were smooth and easy to eat. The three slices of chashu were soft and one had a smoky flavor, all very delicious.

Ramen needs no introduction, the chicken and bamboo shoot were incredibly delicious! 97th ramen place in 2023, Tokyo, Kanekitchen Noodle, first visit. Special soy sauce ramen for 1500 yen (extra noodles for 150 yen), chicken and bamboo shoot for 400 yen, Heartland beer for 550 yen. Arrived on Saturday at 1:30 pm, the place was full with no parking available. I had been curious about Kanekitchen Noodle for a while, so I waited in line as the first customer on Saturday afternoon. After 15 minutes, I got a seat and first refreshed my throat with Heartland beer, which was delicious on a hot day. I also ordered the chicken and bamboo shoot as a snack, and the moist chicken was cooked perfectly and tasty. I enjoyed it with beer and ended up ordering another Heartland beer. As I was savoring the beer and chicken, the ramen arrived. I decided to try the special selection. The soup was light yet flavorful with a chicken base. The noodles were smooth and chewy. The rare chashu, chicken breast, two types of chicken thighs, and meatballs were all delicious. Personally, I found the chicken breast to be especially juicy and delicious. The large wonton added a satisfying crunch. The bamboo shoots were also included, making the dish satisfying with just the toppings. Overall, it was a ramen that I really enjoyed. Thank you for the delicious meal.

Limited to Chicken and Kombu Water Cold Nankoume Plum Sauce Soba for 1100 yen (1.5 servings of noodles) + Extra Large for 150 yen + Special for 400 yen Pork 2, Chicken Thigh 1, Chicken Breast 1, Wonton 1, Duck Meatball 1, Flavored Egg 1. The condition of the noodles is perfect, the special Kane Kitchen Noodle All-Stars Pork has a firm texture and a crispy edge, the Chicken Thigh has a gelatinous skin and a transparent oiliness, the Chicken Breast has a smooth texture and a rich umami flavor, the size of the Wonton is considerable and heavenly in taste, the Flavored Egg has a perfect balance of yolk doneness and richness. Since starting the limited TKM on Wednesdays, the egg cooking skills seem to have improved even further! It is appreciated that they allow customers who come for seasonal limited dishes to eat during business hours without a reservation. It is also great to see many families with children enjoying the delicious noodles. Providing such a wonderful food education environment is admirable! Kudos to Kane Kitchen Noodle for realizing this. 2023 Kane Kitchen Noodle Cold Memo (Limited Seasonal) Chicken and Kombu Water Cold Nankoume Plum Sauce Soba (Seasonal Limited) Vinegar Citrus Cold Ramen (Soy Sauce) (Night Limited) Chicken and Kombu Water Cold Nankoume Plum Sauce Soba (Seasonal Limited) Vinegar Citrus Cold Ramen (Salt) (Seasonal Limited) Vinegar Citrus Cold Ramen Ramen Walker Kitchen - 7/31 Limited) Cold Duck Nanban for 1600 yen

【Kanekitchen Noodle】(Tokyo, Toshima-ku, Higashi-Nagasaki) <Special Selected Kombu Tsukemen> ¥1600 ★★★★★4.5 Visit Date: 08/12/2023 [Noodles] Medium-thick noodles with whole wheat flour. The chewy texture is strong, and the firmness is also well maintained, making it a delicious noodle. The umami explodes with the kombu water. When eaten with salt, you can easily slurp it all up. [Soup] The soy sauce is sharp, and there is a richness and aroma similar to duck soba, which is amazing. The oil from the chashu also melts out, giving a strong umami flavor from animal-based ingredients such as chicken. In addition, the umami of the kombu water adds to the synergy of flavors. [Toppings] The pork chashu has a strong umami flavor and is tenderly finished, so the texture is also good. The chicken thighs and breasts are both moistly prepared, providing a satisfying chew. The chashu was so delicious... I'll definitely get extra chashu next time. The huge wonton has a lot of meat, giving it a substantial bite. Simply delicious. [Ambience] The interior is a bit dim, with only counter seating. The customer seating area is spacious, allowing for a relaxed atmosphere. [Next Visit] I want to get extra chashu and try the TKM! [Overall] As expected from a restaurant that has won the Michelin Bib Gourmand award for 3 consecutive years and has been selected as one of the top 100 restaurants on Tabelog, the level is high. It was amazing. 11:30-14:50, 18:00-20:45, Closed on Wednesdays, No free parking lot, Ticket system

I came to this restaurant with the cousin of a ramen master! I ordered the limited menu. The cold noodles are perfect for this hot summer. The noodles, toppings, and soup were all of high quality and I was very satisfied with this bowl. Next time, I want to try the regular menu as well.

I visited this restaurant on the first day of the Bon holiday, Mountain Day. It is located in the Nagasaki Ginza shopping street, just a 3-minute walk from the Seibu Ikebukuro Line Higashi-Nagasaki Station. The restaurant is on the second floor of a building, and as soon as you go up, you are greeted by a huge poster that says "Michelin Guide Tokyo Featured." This immediately raises expectations. I purchased a meal ticket from the vending machine, and unfortunately, on this day, due to a shortage of staff, they were not serving rice dishes as announced on Twitter. This was disappointing as the food looked really delicious. Therefore, this time I ordered the "Special Soy Sauce Ramen" with extra char siu. I was seated at the counter and after about 10 minutes, a bowl filled with toppings arrived. The toppings included green onions, char siu (chicken and pork), menma, seaweed, tsukune, and wonton. I started with the soup, which was light but flavorful, with the richness of soy sauce permeating through. The noodles were chewy and paired well with the soy sauce. However, the standout was the char siu. The chicken char siu was moist and had a light flavor that complemented the soy sauce well. It was also incredibly thick. The pork char siu was juicy, with the meat juices adding richness to the soup. Although thinly sliced, it had a rich flavor that was very satisfying. There were no condiments on the table, allowing me to appreciate the changing flavors of the ramen as I ate. This restaurant's dedication to the quality of the ramen was evident, and I could truly enjoy a bowl of ramen that lived up to its Michelin Guide reputation.