I went to "Tokyo Niboshi Ramen Tamachi Tokyo Station Branch" after seeing high ratings on Tabelog and reading many positive reviews that seemed to match my taste. Order: - Rich and creamy ramen with flavored egg, tax included: 1,030 yen Impressions: - It was the first day of the Golden Week holiday and all 8 ramen shops on Ramen Street had lines of over 30 people. I bought a meal ticket first and got in line at the end. - As reported in the news, there was a significant return of foreign customers. This shop also had a considerable line. - After about a 30-minute wait, I entered the shop and it was definitely worth the wait. - The broth made from dried sardines was rich and flavorful, just as I had read on Tabelog. - The oil was just right and mixed well with the noodles. - The noodles were medium thickness and firm, providing a great chewy texture. - The noodles absorbed the soup well as you ate, which was fantastic. - The original garlic and minced garlic, as well as pepper, were blended perfectly. - The flavored egg had a runny yolk and was very delicious. - This ramen was a perfect match for my taste. - As I ate, I felt like having rice, but since there was still a line, I resisted and finished the soup completely. - For those who like rich and flavorful ramen with dried sardines, I highly recommend this place. Shop Atmosphere: - I went at an off-peak time during lunch, but it was still crowded. However, the turnover rate was very fast, and most people left as soon as they finished eating. Location and Access: - After exiting the JR Tokyo Station Yaesu South Exit ticket gate and going down the stairs on the left, you will find Ramen Street. - Ramen Street is full of famous shops, and every photo looks delicious. - I would like to visit other shops on my next visit.

For those who like strong soup with dried bonito flavor, this place is great. Many places with strong bonito flavor end up tasting bitter or too intense, but this place is different. I recently tried their bonito ramen and it was delicious. It's one of the top ramen places in Ramen Street, but surprisingly not too crowded. While Rokurinsha is good, the long lines can be a turn-off. I hope this place stays around for a long time.

In search of morning ramen, I headed to Tokyo Ramen Street at Tokyo Station. I ordered the simple Chuka Soba with flavored egg since it was morning. It was a type of ramen I like with a fragrant bonito flavor. The thick noodles are best enjoyed when your stomach is feeling good. Thank you for the meal!

I have visited almost all the shops in Tokyo Ramen Street, but this one was a new experience for me. Even though there were about 15 people lining up, I only had to wait for about 15 minutes to get in. The interior of the shop is spacious, and the turnover is fast! I ordered the rich special ramen. The thick soup made with dried fish stock clings to the noodles, providing a satisfying meal! You can add garlic yourself, and choose between grated or minced.

During weekdays at lunchtime, there were about 5 or 6 people waiting for a table. I ordered the "torori soba" and ended up also getting rice, feeling like I might have eaten too much. The flavor of the dried fish was strong, and indeed the rice went down smoothly. The noodles were medium thick and satisfying to eat. It was delicious. Compared to the other shops in Ramen Street, this place is relatively less crowded, so it's recommended for those in a hurry.

The thick and creamy soba soup with a blend of dried bonito and chicken broth creates a unique richness that instantly makes you feel happy every time you drink it. The noodles are well-coated and it's hard to find a similar ramen, so I look forward to eating it and heading back at Tokyo Station. Personally, I also like the taste of the menma. Thank you for the meal!

The rich and creamy tonkotsu ramen here is a must-try! You can hear the slurping sounds of other customers, which really emphasizes the richness of the broth. The aroma of dried fish fills the air as you wait for your beautifully presented bowl. It comes with a large slice of tender chashu, bamboo shoots, seaweed, and green onions. The thick texture of the soup is intense, so it might be a bit heavy for breakfast. The straight thin noodles perfectly complement the soup. The first half of the bowl was delicious, but it did get a bit overwhelming towards the end. Overall, this tonkotsu ramen is incredibly tasty, especially for lunch or dinner. The chashu is so tender that it almost falls apart when you pick it up with chopsticks. It's no wonder the staff recommends ordering extra rice. I saw someone finishing their meal by eating chashu rice and then rice to complete the meal - impressive. Thank you for the meal!

I wanted to try Rokurinsha, but felt a bit disappointed. However, I still wanted to try another restaurant to compare. This time, I opted for ramen instead of tsukemen. I learned from my experience at Rokurinsha and decided to go for a simple bowl of rich and creamy ramen, topped with a raw egg. The broth had a mix of chicken, pork, and seafood flavors, with a hint of vegetable sweetness. The noodles were straight and had a perfect chewiness, complementing the rich soup well. I finished the bowl in no time. If you love raw eggs, I highly recommend this dish. It was delicious. The taste was not new, but it was a classic from the 2000s. I enjoyed it. Thank you for the meal.

I visited during the weekend for lunch and decided to try the Thick and Creamy Tsukemen with extra egg yolk for 1110 yen. The ramen street was crowded as usual during lunchtime. I was considering going to Fuunji, but I was intrigued by the appearance of this Thick and Creamy Tsukemen place across from Rokurinsha where I had visited last time, so I chose to eat here. Customers have the option to use paper aprons. It's convenient that all the shops in this office district provide paper aprons. This time, I added the topping of egg yolk. I personally like the raw egg in Tokushima ramen, so I thought it might be similar to that. The bowl was served within 5 minutes of sitting down. The soup was filled to the brim in the bowl. Although it's a dried fish broth ramen, the smell of dried fish wasn't overpowering. The soup had a thick texture and a rich flavor, but surprisingly it was also quite light. The noodles were somewhere between thin and medium thickness, and they mixed well with the thick soup. There were two types of garlic on the table (chopped and grated), and I added the chopped garlic to change the flavor. I only added the egg yolk when the bowl was half empty. The taste became a bit smoother, but there wasn't a remarkable change. However, I personally preferred it with the egg yolk added. The thinly sliced chashu had a good amount of fat on it and was very delicious. Thank you for the meal.

I visited the restaurant near closing time on a Saturday. Just like other shops in Tokyo Ramen Street, there was still a line waiting even after the last order time of 10:30 PM. I purchased the rich and creamy soba for 930 yen from the ticket machine. Although the soup is labeled as "niboshi" (dried sardine) in the name of the shop, I think it falls under the genre of seafood pork bone ramen. While I could taste the flavor and color of niboshi and the cement-like texture, I also enjoyed the perfect balance of bonito flavor. The strong broth made the taste slightly dull towards the end, but the special garlic on the table added a sharp flavor, which complemented the dish well. The noodles were smooth yet had a chewy texture, leaning towards low hydration. Since the soup contained various flavors, it didn't overwhelm the noodles. Even though I didn't order it today due to my hunger level, there were plenty of side dishes available, such as bonito rice and gyoza.

The long-awaited meal at Tamade, with a shimmering glow in the heart. The door to dreams opens, where reality and dreams intertwine. Inside the restaurant, there is a fantastical smoky aroma reminiscent of the tsukemen at Shinagawa. The dreamlike presence lingers in the heart. But for this day, we head to Tokyo Ramen Street. The stage illuminated by lights, with ultra-thin noodles shining. The soup sways in the wind, like a constellation sparkling. The scent of distant wheat fields awakens the wild instincts of a carnivore. The gem-like shimmer of fat on the surface of the soup. With each bite, a symphony of sea and forest. The delicious flavors of pork, bonito, and sardine beckon with their melody. The ultra-thin noodles dance with the soup. A soft texture, like a miraculous melody. The sprinkle of Esbi black pepper can, playing a stimulating fantasy. The matcha-colored menma, engraved with the poet's journey. The chashu resonates in the depths of the heart like a melody. The special green garlic paste holds a hidden resonance. Pouring the soup over the white rice, the story comes to an end. Each drop is a poem of the past and future. A praise of food that resonates in the heart. This one bowl becomes a chapter in life. An eternal melody engraved in the heart.

During a business trip, I had lunch at Ramen Street in Tokyo Station. Since I had limited time, I chose Tamasan, which had relatively few people waiting in line. The ramen had a rich soup with a strong flavor of dried small sardines, and it paired perfectly with the rice. They also provided special garlic, regular garlic, red pepper, black pepper, vinegar, and other condiments, so you can enjoy changing up the flavor.

I tried the special thick broth dried fish ramen! When you're in the mood for something other than regular ramen, I recommend it! I didn't have to wait in line and got in right away! They had two types of garlic available, although I didn't try them. I might go back again!

Made a detour to Ramen Street in the underground of Tokyo Station. I was craving for a dried fish broth ramen and decided to enter a shop. However, all the shops were on a waiting list at 8 p.m. on a Sunday. I ordered the recommended special thick and creamy soba for 1,130 yen. The soup was a rich blend of pork bone, bonito, and mackerel broth. It was thick and delicious. The straight noodles paired well with it, and mixing in the egg yolk added a different flavor that I personally enjoyed. However, the chashu was thin... It was thinly sliced and melted nicely in the heat, but even with three slices, it didn't feel like I had eaten much. Personally, I think I should have gone for the chashu ramen. Next time, I will add rice and extra chashu. Thank you for the meal.

During the Obon period, Tokyo Station's Ramen Street is extremely crowded with long lines everywhere. However, this restaurant called "Tamashii" has a high turnover rate. It is highly recommended for first-time visitors when Ramen Street is busy. As the name "Torori Ramen" suggests, the soup is thick and coats the noodles well! The soup base is a harmonious blend of fish broth such as bonito, dried sardines, and mackerel, mixed with animal-based broth. The soup is delicious with a strong umami flavor. The noodles are medium-thick straight noodles that have a strong wheat flavor, supposedly homemade. There are also many condiments available for flavor variations, with explanations on the wall. This ramen really goes well with rice. While I ordered the rich version, about half of the customers were enjoying the regular ramen. On a side note, the way the staff, who seemed to be part-timers, handled a mistaken order under the gentle guidance of what appeared to be a manager, really added to the positive atmosphere of the restaurant.

Visited the restaurant with friends after ROCK IN Chiba event. Despite it being 10pm on a Saturday, we waited for about 15 minutes before finally getting our hands on the ramen. We ordered the Char Siu Rich and Creamy Ramen (1180 yen) with a side of rice (120 yen), totaling 1300 yen. I had walked around 28,000 steps that day, so the rich soup really hit the spot for my tired body. The balanced soup made from pork bones and bonito was exceptional. I couldn't help but slurp it all up, and it paired perfectly with the rice. I highly recommend ordering the rice. The pickled radish on the side was a nice sweet touch. Even the regular portion of noodles was quite generous, leaving me completely satisfied. Located in the prime spot of Tokyo Station, make sure to visit Tamaya at least once! It's a top recommendation even among the fierce ramen competition on Ramen Street!

Today, as a newcomer after a long time, I had breakfast at Tokyo Niboshi Ramen Tamachi on Ramen Street at Tokyo Station. Personally, I felt a bit lost in the flow, standing still for a while after buying the meal ticket. I ordered the Special Rich and Creamy Ramen for 1,130 yen with a tempting egg on top. As the name suggests, it was rich and creamy, and delicious. It's nice that they are open for business in the morning.

It is located in Ramen Street at Tokyo Station. It was crowded at 1 pm on weekdays, so I chose a slightly light option. I chose the light soy sauce flavor. There were plenty of seats and the turnover was fast, so I was able to sit down quickly. I was able to start eating in about 5 minutes after arriving. The noodles were normal thickness and slightly soft. The ingredients had a mild flavor and the soup had a subtle depth of flavor from the dried bonito broth.

Before riding the Ramen Shinkansen, I visited the Ramen Street at Tokyo Station where they were having a spicy summer fair. I love spicy food, so I decided to try the Niboshi Ramen Tamahi, which I had never tried before. Even though the spiciness level was rated at 4.5, it wasn't actually that spicy. However, it was one of the best Niboshi Ramen I've had! It had a flavor that made you want to keep eating, so my friend and I also ordered an extra bowl of rice.

At around 2 pm on weekdays, the restaurant is about 80% full, making for a smooth entry. The noodles arrive in about 5 minutes, allowing for a stress-free dining experience. In conclusion, it may not be satisfying for those who love bonito flakes, but it is a ramen that anyone can enjoy easily. There is no need to go out of your way to visit, but I might go back when I have time at Tokyo Station.

Ramen Street is starting to quiet down as closing time approaches, making it easier to find a place without having to wait in line. I decided to stop by this shop, which is usually crowded but now is a good time to visit. I tried the Torori soba for the first time. The rich soup made from simmered fish broth was indeed thick and smooth. It was strong but surprisingly easy to drink without any unpleasant aftertaste. I felt like having some rice to go with it, so I quickly ordered an extra serving. It was convenient that you could add more rice even from your seat. It may not be the most polite way to eat, but the ramen rice soup was simply irresistible. This is the best. I feel satisfied and content. Thank you for the meal.