Eating out every day to conquer the top 100 restaurants. Today, I visited Kanda Katsumoto in Jimbocho, a ramen shop that was selected for Ramen Hyakumeiten 2022. This shop is part of the Katsumoto Group, which also includes Chuka Soba Katsumoto in Suidobashi and Hachi Go in Ginza. The president, Mr. Matsumura Yasushi, used to be the head chef at ANA Hotel Kyoto and is a French chef. It seems that the company went bankrupt this year. I'm not sure who the owner is now, but I decided to go and try it out. I've tried to visit this shop a few times before, but due to COVID and other reasons, it was always closed, so I'm happy to finally get the chance this time. I arrived at the shop around 2 pm on a weekday, just as the couple in front of me was entering. I was prepared to wait in line, but when I said I was alone, I was immediately seated inside. It was good timing to come slightly off-peak. Inside the shop, I purchased my meal ticket at the vending machine to the left of the entrance. I ordered the Special Clear Broth Tsukemen for 1,300 yen and the Special Egg Rice Bowl for 350 yen. I hesitated about getting the Rich Sardine Tsukemen, but since it was my first visit, I decided to go with the standard choice. The Tsukemen and Egg Rice Bowl arrived in about ten minutes. The Egg Rice Bowl came with rice, egg, and salted kelp separately. The egg was still whole. The salted kelp had just the right amount of saltiness. It was a simple Egg Rice Bowl, but very satisfying. It was mentioned that there were only 20 servings of the Special Clear Broth Tsukemen, but I guess it wasn't too popular at this time as I was able to order it. Next was the Tsukemen. It came with two types of noodles: flat and thin. The two types of noodles were neatly folded in the bowl, almost artistically. The Tsukemen had a soy sauce base with a refreshing yuzu aroma. The char siu was incredibly tender, almost melting in the mouth. While Tsukemen is often associated with rich flavors, this Clear Broth Tsukemen was light and refreshing. It was very delicious, and I was highly satisfied. If I could eat here without waiting in line, I would definitely come back more often.

On Saturday around 1 pm, there were 3 people waiting in front of the store, but there were 4 people waiting inside. The restaurant only has a counter, but the turnover is fast. Follow the instructions of the staff, purchase a ticket from the machine first. If the timing of boiling the noodles matches, they will be served as soon as you sit down. You can enjoy two types of beautifully made noodles. The seaweed and egg were also delicious, and I finished the soup completely with soup refills.

Review: I visited a famous tsukemen restaurant and the taste was amazing. The noodles were especially delicious! Both thin and medium noodles were available, and both were great. Personally, I thought the thin noodles were particularly tasty. It was a bit crowded when I arrived at 2 pm, with a wait of 2 groups. The interior and exterior atmosphere was beautiful, with a small number of seats. The cost performance was average. It's not too far from the station. It was delicious. Thank you for the meal.

I visited Kachimoto for the first time in a while because I was craving their tsukemen. It seems like there have been some changes in management, with the menu now offering only one type of tsukemen and no more oshibori. However, overall it was still delicious, so no issues there. I tried the special clear broth tsukemen, and the rich and tender chashu was still as tasty as ever. The broth still seemed a bit salty, but the ability to enjoy two different types of thin noodles and flat noodles with varying textures was really great. This time I ordered a large portion without the special toppings, and it was satisfying with the addition of sudachi and black pepper. I occasionally crave Kachimoto's tsukemen, so I will continue to visit this place in the future.

I visited during the daytime on a regular day. It was early in the morning, so it was not crowded and I was able to enter smoothly. I ordered the most basic option, the "Clear Soup Tsukemen for ¥1,000." The interior of the restaurant was very well organized and clean, giving off a sophisticated atmosphere that didn't seem like a typical tsukemen shop. I had high expectations for the tsukemen. It took a bit of time for the dish to arrive, possibly due to the careful preparation, but when it did, the bowl was beautifully presented with two types of noodles neatly arranged. The dipping broth was clear and also looked beautiful. You could tell that a lot of care was put into the presentation just by looking at it. The thin noodles had a good elasticity and chewiness, with a delicious flavor. The flat noodles were chewy and paired well with the rich soup. The soup had a clear and sharp taste with a good aroma from the seafood broth, and it was very flavorful. It was enjoyable to taste the difference between the two types of noodles while alternating between them. This was the most sophisticated tsukemen I've ever had, and it completely changed my previous notions. I look forward to trying the special version next time.

I visited in the early evening on a weekday. It was a bit of an awkward time as it was too early for dinner, so there were only two other customers. I bought a meal ticket and was able to sit down easily. The staff who welcomed and guided me were very friendly, which left a good impression on me. I was familiar with Mr. Katamoto, but I visited this "tsukemen" restaurant without any prior knowledge. It's rare to have two types of noodles available! I like flat noodles, so I was excited to see them offered, and I was happy to be able to enjoy other options as well. The soup was also very delicious, with the sweetness of the oil enhancing the flavor, and it paired perfectly with the noodles. I was also pleased to see a good amount of bamboo shoots in the dish! The interior of the restaurant was clean and I was able to enjoy my meal comfortably!

Visited here after work for the 186th time in 2023! I've been curious about Kachimoto since it opened, but it took me a while to visit because I don't often go to this type of restaurant haha. It only took about 25 minutes from my workplace to get here, which was convenient since they open at 10 am! I arrived around 10:20 am, and there were already 5 customers inside, but I was able to get a seat easily. My bowl of noodles arrived at 10:28 am, the turnover here seems pretty quick! The staff's service was really good, leaving a positive impression. The noodles here are a mix of two types, which is a unique feature of this place. The portion size is 280g, and it disappeared quickly haha. The straight medium-thick noodles from Asakusa Kaikaro and the slightly curly medium-thin noodles are both delicious. Personally, I prefer the chewy medium-thick noodles! The dipping sauce is rich in flavors from dried bonito and kelp, and it's surprisingly tasty with a slightly stronger flavor than expected! The char siu is flavorful with a hint of being seared, and the thickness is just right, very tasty! It feels like it's been a while since I had naruto in my ramen haha. The seasoned bamboo shoots have a slightly strong flavor, delicious! The seaweed has a good aroma, and it seems like they use good quality ingredients.

After a long time, I arrived at Katsumoto Ramen at 11:00 and was able to get in smoothly before the lunch rush. It's my first visit since they went bankrupt. There used to be 4 staff members, but today there were only 2... Maybe they cut costs? The leaflets about their commitment to quality ingredients were gone. There used to be a pot for diluting soup on the counter. Did they used to dilute the soup right in front of you? Maybe I remembered wrong? But balancing expenses is important even when serving delicious food! It's better than raising prices. Now, how does the taste compare? Hmm... it doesn't seem as good as before. Is it just my imagination? Maybe my taste buds have become more refined? It's delicious, but not mind-blowing. I remember giving it a "5.0" on Tabelog before I started leaving comments (before the bankruptcy). I'm surprised at my past self for giving such a high rating...^^; Well, I must have been really impressed back then. The noodles are still cooked well, but there's something different about them. A ramen shop that serves delicious simple tsukemen is rare, so I might come back. It's delicious enough, and I found out that I can easily get in at this time, so that's good too. Thank you for the meal!

Today, I revisited Tsukemen Katsumoto in Jimbocho after a long time. Their Tsukemen comes with two types of noodles: white thin round noodles and slightly yellow medium-wide noodles. Both noodles are delicious. The dipping sauce has a slightly sour soy sauce flavor and comes with two large slices of tender char siu pork and a big sheet of seaweed surrounding it. Of course, there is also a half-boiled egg included. All of this costs 1,350 yen, which is a 50 yen increase from before, but it is still within a reasonable range.

Visit on the evening of August 29, 2023. First visit was on the reopening day of July 26, 2022. Overall 7th visit. [Overall Impression] The clear soup dipping noodles are a charming noodle dish for a thousand yen. The noodles made by Asakusa Kaikaro are smooth and silky with a good flavor. The dipping sauce is a double soup, not overly reliant on fish powder, which is a plus. When dipped in the sauce and slurped up, it's gone in no time. The bitterness and complexity of the bonito in the dipping sauce are stronger than my preference. However, adding a little bit of the condiments on the table (pepper, black shichimi, chili pepper) makes it just right. The restaurant is easily accessible, and you can time it to avoid waiting, so I would like to revisit in the future. ■ Payment Method - Ticket vending machine system. Accepts high denomination bills - You keep the half-ticket as your receipt ■ Main Menu - Clear soup dipping noodles 1,000 yen - Special +350 yen - Large serving +200 yen - Flavored egg, seaweed, green onion, bamboo shoots each +150 yen - 3 slices of char siu +300 yen ■ Items Received - Clear soup dipping noodles for 1,000 yen - Noodles made by Asakusa Kaika-ro (noodle box on the right at the entrance) Two types of noodles provided: thick and thin The thick noodles are my preference as the thin noodles might be overpowered by the dipping sauce - Dipping sauce is a double soup Not overly reliant on fish powder, which I appreciate The bonito's complexity is stronger than my preference Adding a little bit of yuzu pepper, black shichimi, and chili pepper makes it just right - Toppings Seared char siu 1 piece Green onion, bamboo shoots, mitsuba, naruto 2 sheets of seaweed on the noodles ■ Table condiments, etc. - Vinegar, coarsely ground pepper, black shichimi, chili pepper - Chopsticks, spoon, toothpick, tissue box, hand gel - Water pot for refills - Paper apron on the back side ■ Points to Note Due to cost increases, various things have changed in over a year since my first visit. It may be challenging for customers. It may be due to the intense heat, but recently, even during lunchtime, there are not as many lines as before, which might be the reason. Also, the staff seem slightly less energetic and more anxious. Personally, I am concerned, but I think they are providing attractive products in terms of price, so I really want them to do well and support them. - Clear soup dipping noodles increased by 50 yen - Rich bonito, clear soup noodles, and rice dishes are no longer available - Wari soup changed to a pot-style (mitsuba and vinegar service discontinued) - Black shichimi changed from Genryo Kakko to an unspecified brand - Cloth hand towel service discontinued - Staff reduced from 4 to 2-3 people, with the original two staff members remaining consistent [Visit Record] ■ Date and Waiting Conditions - August 29, 2023 - 16:52 Store arrival. No waiting for the last customer. 8 minutes wait for service - Meal time 20 minutes ■ Location: Located on a corner street along Nishikabu Street ■ Shop Conditions - 13 counter seats - 2 male staff members - Disinfect hands with alcohol at the entrance on the left when entering - First glass of water provided by the restaurant, self-serve from a pot for subsequent refills ■ Toilet - At the end of the hallway. Unisex. Western-style - Panasonic toilet seat - Handwashing sink in the individual room - Hand soap, paper towels, DUSKIN Wellpass Mild (hand sanitizer) provided

A favorite tsukemen shop where you can enjoy two types of noodles, located a 5-minute walk from Exit A5 of Jimbocho Station on the Tokyo Metro and Toei Mita Line. There is a nearby Udon Maruka, and the line here is a landmark. Kanda Katsumoto also has a lunchtime queue of about 10 people, but the turnover is good, so even if you wait in line, you can enter in about 15 minutes. I was lucky to be able to get in right away this day. The Ajitama Seiryu (soy sauce) tsukemen for 930 yen has both medium and thin noodles, which looks very beautiful!! And the noodles are cooked perfectly. I love these thin noodles. Dip them in the light soup, and it's super delicious. Instagram ID: kuidaore.8 https://www.instagram.com/kuidaore.8/

I visited around 3:00 pm on a regular day. There was no wait, but the restaurant was almost full. The interior was clean and the young staff member who served us was polite. I ordered the special clear soy sauce dipping noodles with a mix of thin and flat noodles. They had different delicious flavors, and I personally preferred the thin noodles. The chashu was slightly thick, tender, and tasty. I also liked the bamboo shoots. I added black shichimi pepper halfway through, but both with and without were delicious. If I have the chance to go nearby again, I would like to visit.

I had always been curious about the famous noodle shop, Kanda Katsumoto. The concentrated flavor of the dipping sauce was incredibly delicious! The two types of noodles, each with a different thickness, were impressive. Both were chewy and had a great texture. The restaurant's appearance was clean and the service was excellent, making it a perfect experience!

I visited "Tsukemen Kanda Katsumoto," located just a few minutes' walk from Jimbocho. It was Saturday at 11:30 am, and there were only 3 people waiting in line outside the shop. Luckily, the line was short. Nearby, Maruka Udon had about 40 people waiting in line, which was surprising! I was able to enter the shop right away and take a seat. Most of the people already seated seemed to be waiting for their orders. Since there would be a wait after being seated, I decided to have a drink while waiting. I ordered the Special Clear Tsukemen for 1350 yen, which came with a serving of 280g of noodles - a combination of flat and thin noodles. I also ordered a medium bottle of beer for 600 yen. It was a hot summer day, and waiting made me want to have a drink. The ticket machine mentioned that the rich dried fish broth was temporarily unavailable, which I personally prefer, but it was okay. The shop had a signboard from Asakusa Kaika-ro and displayed the Transparent Top 100 list from Tabelog for 2021 and 2022. There was a pot on the table with additional soup for dipping. The instructions suggested using 1 to 3 ladles of soup, which was very helpful as I tend to add too much. I ordered a Sapporo Black Label beer, and it seemed like I was the only one having a medium bottle, with one other person having a small bottle. The rest of the customers were waiting for their tsukemen orders. The kitchen had two staff members - one in charge of noodles and the other handling the dipping sauce and customer service. It seemed like a tough job, especially with two types of noodles to manage. The staff were diligently preparing the dishes, warming the soup bowls with hot water. There were condiments on the table, including pepper, vinegar, and what seemed like black shichimi or sansho. The seat near the entrance offered a view of the customers waiting, and the waiting time after being seated was quite long. I finished my beer before the tsukemen arrived. I started writing this review on my phone while waiting, and continued after finishing my meal. The tsukemen finally arrived! The dipping sauce was rich in color, with a slight acidity and not too salty, but with a subtle umami flavor. It was a delicious dipping sauce that could be enjoyed on its own. The noodles came in two types - thin and medium-square noodles. The medium-square noodles were slippery due to a higher water content, while the thin noodles had a firmer texture. I personally preferred the thin noodles as they complemented the soup well. The chashu was tender, and the menma and seasoned egg were tasty but nothing out of the ordinary. The condiment on the table had a black shichimi-like appearance with a hint of sansho flavor. It was tasty, but be careful not to add too much as it could overpower the dipping sauce. Overall, it was a delicious tsukemen experience. However, I couldn't help but feel that it was somewhat mild in flavor for a Top 100 restaurant. It might appeal more to an older clientele. Thank you for the meal. ★3.5.

I visited the renowned tsukemen shop "Tsukesoba Kanda Katsumoto," which has been selected as one of the top 100 ramen shops in Tokyo. I arrived just before 3 pm on a Saturday to avoid the long lines due to the scorching heat. I was able to enter without waiting. I was unsure of what to order, but as a fan of ajitama (flavored egg), I chose the "Ajitama Shoyu Tsukemen." As I sat down, I noticed a case from Asakusa Kaikaro in the kitchen, which got me excited. In about 5 minutes, my dish arrived. I was surprised to see two types of noodles on the plate, one dark and one light. The regular portion was already quite generous, but when I saw the person next to me with the large portion, it was overflowing from the bowl (laughs). The two types of noodles, one with more water and one with less, had different textures and both were incredibly delicious. The soup had a refined and elegant Japanese flavor, which some may find a bit lacking in richness, but personally, I found it very tasty. Thank you for the meal.

I arrived at the Tokyo Dome around 12:30 to watch the Giants game and decided to visit this restaurant. There were 8 groups ahead of me, so I thought I would have to wait a bit longer. Luckily, the line moved quickly. The rule was to buy a food ticket in order before entering the restaurant. I ordered the ramen with extra seasoned egg. The soup was light and had a rich flavor of soy sauce. The noodles were either thin and slippery or medium-thick and straight, both made by Asakusa's Kaikarou, and were delicious. The presentation was beautiful and the soup was clear, making it a high-quality tsukemen. The cleanliness of the restaurant was impressive, with white air conditioner filters and no oil stains inside the range hood. It was clear that the restaurant was well maintained. I hope this kind of restaurant continues to thrive. Thank you for the meal. On a side note, congratulations to Giants' Shogo Asano on his first start and first hit in the pro league. I have been following him since his performance in Koshien, and I couldn't stop crying when he was called to start. I look forward to seeing more of his success in the future.

I arrived at the restaurant around 1 pm on a holiday and waited for about 10 minutes before being seated. I ordered the special clear broth dipping noodles in large size. The interior of the restaurant is clean and has a sushi restaurant vibe. The noodles come in two types, thin and thick. They were delicious. The soup seemed to be a chicken broth with a hint of dried fish, which was also tasty. The toppings were delicious, especially the aroma of the seaweed. I finished my meal quickly, but the large portion of noodles was quite filling. Thank you for the meal!

The restaurant has a calm atmosphere with a Japanese-style interior featuring wooden elements. The staff, dressed in white traditional Japanese aprons, resemble skilled chefs. The noodles are shiny and beautiful, with two types available - thin noodles with a firm texture and wide noodles with a chewy and flavorful taste. The nori seaweed, often overlooked, has a fantastic aroma. Squeezing a sudachi citrus over the noodles adds a refreshing touch. The toppings include luxurious slices of chashu pork, seasoned bamboo shoots, marinated egg, fish cakes, green onions, and yuzu citrus. The soup, made with bonito and dried fish broth, has a subtle chicken flavor and a refined taste with a sharp soy sauce kick. The soup is light with just the right amount of richness, leaving you completely satisfied. The hint of yuzu citrus adds a nice touch. You can also add hot water to the soup at the end. I used to avoid tsukemen (dipping noodles) because I didn't like the idea of the soup getting cold, but this experience changed my mind - tsukemen is great! I enjoyed every bite until the last drop of the delicious soup.

Chef Yasushi Matsumura, who was selected as a Michelin one-star and runs the ever-popular ramen shop "Ginza 85," is behind this tsukemen specialty restaurant called "Kanda Kachimoto." Located a 5-minute walk from Jimbocho Station and about 10 minutes from Ochanomizu Station, the restaurant wasn't too crowded today, so we were seated in about 20 minutes. I ordered the "Special Clear Shoyu Tsukemen" with extra chashu and a topping of menma. The noodles are a combination of two types: smooth, flat thick noodles from Asakusa Kaikaro and chewy thin noodles. Personally, I prefer the thin noodles as they soak up the dipping sauce better. The dipping sauce, made from around four types of ingredients, has a strong aroma of dried fish and a concentrated umami from various parts of chicken, with a clear soy sauce flavor. Squeezing some sudachi adds a refreshing aroma and flavor for a change in taste. The chashu is large and thick, almost too tender to pick up with chopsticks. The seasoned egg uses "Tsugaru Jyoppari" eggs from Aomori, with a creamy and runny texture inside. It is recommended to mix the leftover soup with dashi made from kombu and bonito flakes and drink it as a soup wari. The interior of the restaurant consists only of a counter, but it is bright, clean, and inviting. Personally, I really liked the design of the chopstick holder where the chopsticks are placed with the handle down and the tip covered by a small bag. It's easy to see why there are many female customers here.

Around 2 pm, I visited the renowned udon restaurant Maruka, but they were closed for the Obon holiday. So, I decided to go to Kachimoto instead. When I arrived, there were about four people waiting in line. I ordered the special clear soup dipping noodles in a large portion (400g) with extra pork. The noodles were a mix of medium-thick and medium-thin straight noodles from Asakusa Kaika Machine. The medium-thin noodles had a strong wheat flavor, while the medium-thick noodles were chewy and both went well with the soup, which had a balanced taste with a dashi stock base. Despite the large portion, I was able to finish it all because of the delicious pork and the easy-to-eat soup.

This was my first visit since they brought back the large portion option. I noticed that now the soup is served in a pot and the kabosu comes with the dish from the beginning, haha. But overall, the taste hasn't changed much, and they still do a great job of searing the chashu. What amazes me about this place is that even when the soup cools down, it still tastes delicious. They skillfully use the temperature to bring out the best of the broth while maintaining a distinct flavor profile. You can fully enjoy the different deliciousness of the two types of noodles, and even with a large portion, the soup's flavor doesn't diminish. I think the return of the large portion option allows you to fully experience the charm of this restaurant.