There was no line at "Tsujita," where there are always customers waiting outside, but I stuck to my original plan and headed to this place just around the corner from FM Street. They only open on weekdays, which makes it a bit challenging, but since I arrived right when they opened, I was able to get in smoothly without waiting in line. Even though more office workers from nearby offices started coming in for lunch later on, the place never got crowded, and they operated at a relaxed pace. I ordered the Veggie Soba from the ticket machine outside, drawn in by the catchy concept of a soup made from vegetables with noodles incorporating vegetables. However, after hearing other customers' orders, it seemed like the Chinese noodles were the overwhelming favorite, possibly influenced by being used as in-flight meals on international flights. When I handed in my ticket, I was told that I could also have the summer limited edition cold noodles, but I decided to stick with the signature menu for now. It was a tempting day with many options. The colorful bowl brought to me by a young employee looked like it was breaking away from the traditional ramen style. The veggie-infused noodles = Veggie Soba seemed like a bit of a forced attempt with dough made from wheat flour, but the chewy texture that bounces back a bit may become addictive. The vibrant color is said to come from paprika. The soup was more like a potage. It was so delicious that I finished it all, which is rare for me. The vegetable all-stars soup was made from carrots, onions, tomatoes as the base, with kelp and mushrooms for the broth. It reminded me of what would happen if you melted one of the unique flavors of the Garigari-kun ice pops and turned it into soup. They also have vegan options and seem welcoming to women dining alone. The concept is "a ramen shop where women can feel comfortable dining alone." It reminded me of "Hamburger Will" near the Imperial Palace, showing how times have changed. The most popular places always seem to have overwhelming support from trend-sensitive women, so it's not so much that the times have changed but that they have caught up with the times. I slurped the Veggie Soba while being soothed by healing music and finished the potage-like soup, feeling refreshed and detoxified both physically and mentally. It made me feel like sweating profusely while slurping down greasy ramen is like a form of training. Just as Jirolian sees "Ramen Jiro" not as ramen but as a type of food called "Jiro," I want to recognize Veggie Soba as a new genre of food, not just a derivative of ramen. The owner of the Miyazaki shop used to work at "Ippudo," but it seems like they have changed their direction quite a bit. Personally, it didn't quite suit my taste, but they have worked on vegan menus at "Shinbusaki" in Shibuya, Dogenzaka, and they seem to have a presence as a ramen consultant, with some daring limited edition noodles added to their lineup every year.

I visited the restaurant around 12:00 on a regular day and there was a wait for one person, but I was seated in less than 5 minutes! The vegetable soba seemed to be a recommended dish, but I was in the mood for Chinese ramen, so I ordered the special Chinese ramen for ¥2,000. The explanation of the chashu was quite detailed, and it seemed like there were more toppings than noodles! (It might have been a mistake in the portioning as I ate through it...) When ramen exceeds ¥2,000, it feels like quite a hefty price, so I don't think I will necessarily come back, but I enjoyed it!

Chukasoba with flavored egg and mochi pork chashu rice bowl. I arrived around 1:00 p.m. on a weekday and about 80% of the seats were already filled, but I didn't have to wait to be seated. I had been to Soranoiro, a tonkotsu ramen shop in Oji, before, but this was my first time here. The chukasoba had seaweed and naruto toppings, giving it a nostalgic ramen feel, but the chashu was cooked at a low temperature, which is more modern. Instead of menma, there was bamboo shoots, adding to the unique character of the shop. The homemade medium-thin straight noodles were delicious as well. The mochi pork chashu rice bowl was beautifully presented with a bright egg yolk on top. The taste was slightly sweet and very delicious. When I left, there was a line of 5-6 people waiting outside, so I must have timed my visit well. Being in a good location in the office district, it was a popular ramen shop.

I visited around 12:40 on Tuesday, and there was no line. The restaurant was about 90% full. I bought a ticket for the special Chinese soba from the vending machine outside and was seated at the counter in the back immediately. I remember that they used to be popular with women for their veggie soba and vegan veggie soba, but this time it was mostly male customers. I ordered the special Chinese soba with 6 types of chashu, wonton, and a maximum seasoned egg. It was served in about 5 minutes. The soup was a mix of chicken and dried fish, with a light-colored soy sauce base but a strong flavor. The noodles were medium-thick straight noodles with a firm texture. The chashu included loin, belly, thigh, shoulder, and chicken, all cooked perfectly. The wonton was average, but the seasoned egg was delicious. The total cost was 2,000 yen, which felt a bit expensive, but it was really tasty.

I ordered the special Chinese ramen for 2,000 yen on a weekday evening at 6:30 pm. The restaurant had about 3 customers inside. The ramen came with six different types of meat, including pork belly, shoulder loin, chicken, and wonton. Everything was delicious! The noodles were straight and held up well in the flavorful soup. The soup itself had a rich taste and aroma. The price of 2,000 yen made me hesitate a bit, but the delicious and luxurious chashu made it worth it. Overall, it was a great experience, but be prepared for the price before ordering.

The dish has a flashy appearance with a rich color palette. It uses vegetables and fruits like tomatoes, bell peppers, cucumbers, daikon radish, bitter gourd, watermelon, pineapple, and grapefruit, which are not typically used in Chinese noodles. The noodles are chewy and made with tapioca. The toppings are coated in sesame sauce and there is a two-layer structure with a ponzu sauce at the bottom that complements the noodles well. However, the combination of noodles and fruits feels a bit strange. It's hard to tell if this is a main dish or a dessert. It seems healthy and likely to appeal to women. It's only available in the summer, limited to 15 servings per day, and costs 1300 yen. Despite the price, the unique taste makes it worth trying again next summer.

Visited this shop for the 187th time in 2023! I had the Chuka soba with a maximum seasoned egg (using a LINE coupon) at Tsukesoba Kanda Katsumoto. It is located close to Kanda Station, just 2 stops away from Kojimachi Station, so I arrived quickly! I visited around 10:50 am and my bowl arrived at 11:05 am. When I arrived, I was the only customer, but it quickly filled up and there was a short wait! The noodles are medium-thick noodles made in the in-house noodle room using domestic wheat such as Ayahikari, Kitanokaori, and whole wheat flour, giving them a fragrant aroma and delicious taste. The soup is based on the umami of Amakusa Daio's chicken, combined with dried sardines and bonito flakes, giving it a light soy sauce flavor. The sliced chashu is made from Michinoku Genryu-dori from Iwate, with a rich meaty flavor. The menma is cut into large pieces resembling bamboo shoots, well-seasoned and delicious. The seaweed, which is rare in this type of ramen, adds a nice touch. The seasoned egg, which was a maximum seasoned egg with the coupon, was a bit bland and the white part was too soft for my liking. However, it was free, so no complaints there! The Edo greens, similar to spinach, were crunchy and fresh, adding a nice touch to the dish.

I was drawn to a limited-time offer for "premium dried horse mackerel cold dipping seaweed soba" and decided to order it without hesitation. The dipping sauce was cold but packed with flavor, with salt and bonito flakes adding a nice touch when dipping the noodles. The premium dried horse mackerel in the sauce had a rich and strong flavor. There was also a great attention to detail in the noodles, making the dish truly delicious.

I had the Negi Chuka Soba (green onion ramen) and it was delicious. The noodles were straight and medium thickness, with a smooth and chewy texture. I usually don't pay much attention to the noodles, but these were really good. The soup had a nice dashi aroma and was very tasty. The toppings, including bamboo shoots, were all delicious. Although the price is a bit high compared to other places, I would recommend this ramen shop for when you want to treat yourself to a luxurious bowl of ramen.

Chuka Soba Address: 1-3-10 Hirakawa-cho, Chiyoda-ku, Tokyo, Blue Building Honkan 1B Phone: 03-3263-5460 Business hours: [Mon-Fri] 11:00-15:30 (L.O.), 17:30-20:30 (L.O.) [Holidays] 11:00-14:30 (L.O.) *May close early due to soup running out *Irregular holidays announced on the storefront calendar and SNS (Twitter) Closed on weekends

Near Kojimachi Station, there is a ramen shop. Around 13:15, it was almost full and there may be a short wait afterwards. The turnover is not bad, so you may not have to wait too long even if there are a few people waiting. It seems like they recently increased their prices. The Chuka Soba (Chinese-style ramen) is now 1200 yen. I remembered the delicious noodles from the salt ramen I had before, so I thought about getting the large size, but that also costs an additional 200 yen now... It felt a bit expensive to pay 1400 yen for a large ramen, so I stuck with the regular size. The salt ramen I had before had a gradually accumulating umami flavor as I ate it, but the soy sauce ramen has a clear and upfront deliciousness. It has a mix of chicken, dried fish, and a hint of bonito flavor. The soy sauce flavor is not too strong, and the richness of the soup makes it a satisfying bowl. In the second half, a hint of pepper adds a refreshing touch. The noodles are excellent as always. They have a good firmness and chewiness, but they are not overly firm, and have a smooth texture that is delicious. I really want to get the large size next time... The toppings in the bowl are sufficient. The seaweed seems to be of good quality, but I wish it had a bit more crunch. Maybe the bamboo shoots provide that crunchy texture? The salt ramen was good, but I think I preferred the soy sauce ramen this time. I usually prefer salt ramen, but in this case, the soy sauce ramen was more to my liking.

[Store Overview] I arrived at 13:40 on a weekday and there were about 6 customers already there, all of them were men. However, the menu and atmosphere seemed welcoming even for a solo female diner. The background music in the store was playing songs by Clammbon and Kaori Nakamura. [Order] Tsukemen for 1,300 yen. [Impression] The noodles were made from whole grain flour but didn't have any unpleasant texture when eaten, even when dipped in the provided salt. The dipping sauce had a nice acidity to it, creating a soup that stayed true to the basics yet had its own unique twist. Thank you for the meal!

■Vegetable soba 1,200 yen■Extra noodles 200 yenThe sweetness and umami of the vegetables were concentrated and very delicious. I tried adding vinegar and shichimi from the table seasoning halfway through, and the sweetness of the base combined with the acidity and spiciness, making it even more delicious.□Payment by cash

During summer vacation, I went on a ramen shop tour focusing on places that are usually closed on weekends. I managed to get in around 1 PM on a Tuesday without having to wait in line, but the place was packed. The special ramen for 2000 yen seemed a bit pricey, but it came with wontons and 6 different types of chashu, so I was satisfied. The ramen, which had a strong seafood flavor, was delicious and a nice change of pace.

I went to a ramen shop that was selected as one of the top 100 ramen shops in Tokyo by Tabelog in 2022. Despite the hot weather, I was craving ramen. The soup base was a combination of chicken and dried sardines, with the classic toppings of nori and wakame, as well as crunchy ingredients like Edonana and bamboo shoots! Both were refreshing and complemented the ramen well. The ramen came with chicken chashu and pork chashu, allowing you to enjoy a variety of flavors. The price was 1400 yen for the Chuka Ramen.

I ordered the special Chinese soba! The mild soy sauce soup has a delicate and gentle flavor. They focus on vegetables, so the leafy vegetables have a good crunch. The square menma was also impressive! The special version costs 2000 yen per bowl! The chashu topping had several different cuts and was luxurious! Thank you for the meal!

Soranoiro, which is also located in Tokyo Station, is known for their soy sauce ramen. This time, I ordered their popular veggie soba. The noodles and soup, which likely contain a lot of pumpkin and carrots, have a slightly sweet flavor. While the dish feels healthy, some may find the amount of vegetables to be a point of contention.

Around 11 o'clock on a Monday afternoon, there was no wait for a visit, and there weren't too many people inside the restaurant. The price was a bit high at 2,000 yen, but I think it was worth it for the quality. There were various types of delicious meat, and the wonton was also good. The noodles they make in the restaurant were also tasty.

It was just past 11 on a regular day. The restaurant had just opened. There were two customers ahead of me. After a short wait, my dish arrived. It didn't look like cold noodles (laughs), but it tasted like sesame-flavored cold noodles soup. It was good. The toppings included grapefruit, peach, bell pepper, bitter melon, cucumber, and tomato, making it colorful. Thank you for the meal.

I visited around 8 p.m. on a regular day and was able to smoothly get a seat. I ordered the Chinese noodles for 1200 yen. The soup had a strong chicken flavor, but it wasn't heavy thanks to the bonito broth. The noodles were medium-thick and had a nice chewy texture. The chicken chashu was tender and the pork chashu was moist. The bowl was filled with plenty of toppings like Tokyo greens, seaweed, and bamboo shoots, making it very satisfying. I would like to visit again. Thank you for the meal.

I visited the restaurant at 12:00 on a weekday. There was no line, so I was able to be seated right away without purchasing a meal ticket in advance. I ordered the special Chinese ramen and it arrived in about 10 minutes. The light soup with a hint of dried fish and chicken was close to the best I've had before. I usually don't finish my soup due to high blood pressure, but I almost finished it this time because it was so good. The noodles could have been a bit thinner for my taste, but they balanced well with the soup and I finished them all in one go. The chashu, seaweed, and flavored egg were delicious, although they didn't have a strong standout feature. I plan to try the vegetable ramen next time.