I arrived at the restaurant at 11:15 for the 11:30 opening, and I was fifth in line. With only 8 seats inside, I was lucky to be in the first group. There is also a waiting area inside, and the restaurant is relatively spacious with Edo Kiriko glasses for water, a stylish touch not often seen in ramen shops. Depending on your seat, you can enjoy watching the ramen being prepared right in front of you. The ramen comes with three different types of char siu toppings that change daily. On this day, there was seared pork belly, pork belly, and roast beef, each with its own unique taste and all of them high quality. The bamboo shoots and seasoned egg are soaked in soy sauce, giving them a rich color that matches their delicious flavor. For dessert, there is a truffle and cheese risotto-style dish that can be enjoyed until the very last sip of soup, which is a delightful touch.

I went to Tokyo Takezue, located a 5-6 minute walk from Oshiage Station. I arrived around 13:30 and entered the restaurant at 14:30. It took about 1 hour and 20 minutes from arrival to actually being served. I ordered the Tamago Shoyu Ramen for 1,230 yen. The ramen was carefully made and when it arrived, the soup had a subtle soy sauce flavor that complemented the broth well. The taste of chicken spread in the mouth. The noodles were thin and straight, with a nice chewy texture. The toppings included three types of chashu, menma, and seasoned egg. The chashu consisted of pork belly, duck, and roast beef. The pork belly was tender, with cumin adding sharpness to the soft soup. The duck was moist and flavorful, while the roast beef was juicy. The seasoned egg was creamy, and the menma had a slightly sweet and salty taste. The ramen was of very high quality, but be prepared for slow service as there may not be enough time if you are in a rush.

[Waiting time・Ordered items] ・Visited on a weekday around 6:30 PM. There was no line, and the restaurant was about half full. It took about 15 minutes until the dishes were served. ・Ordered the Ajitama Shoyu Ramen (1230 yen) and chicken wanton with cartilage (150 yen). ・Ticket system in place. [Impressions] The moment you see it, you know it's a bowl from "Take Suet Tokyo Premium!" It has a unique visual appeal, doesn't it? I've seen it several times before, but I was pleasantly surprised by its taste. It's a light and gentle soy sauce ramen that you can drink up easily. The broth and soy sauce flavors do not overpower each other. While I felt the soy sauce flavor relatively more, I've read reviews stating that the broth is robust. It's a soup that everyone can enjoy, I think. The noodles offered a unique experience that I haven't had before. They're not slippery but rather firm, with a slight chewy texture. I found this type of ramen to be quite rare. I was surprised to see three types of chashu as the default topping. I wondered why they didn't have a special or chashu-men, but now it makes sense. The Ajitama Ramen is essentially like a special version, isn't it? All three types had a strong and rich flavor, which was quite memorable. While they were delicious, the roast beef was a bit tough. The smoked flavor of the ajitama was intense and very much to my liking. The yolk had a perfect seasoning, making it a dish I would love to have again. The additional chicken wanton with cartilage had a crispy texture and I was glad I ordered it. It's nice to have chicken instead of pork or shrimp, isn't it? I not only remember the striking appearance but also enjoyed a delicious bowl. I've heard they recently opened a second branch, so I'd like to visit that one too in the future.

Visited on a regular Thursday at 2 pm with a 1-minute wait. A unique shop with a flow of customers. The menu is extensive and it was hard to decide what to order, but since the special was sold out, I chose the seasoned egg chicken scallop ramen, extra large, yellow chive and coriander wonton, and beer. The total came to 2320 yen and I was seated within 5 minutes of entering. It was convenient to have two types of beer available, but it was disappointing that there were no appetizers. When the ramen arrived, I took my first bite of the noodles, which had a unique texture. It reminded me of the noodles that were popular in the past. The toppings were quite diverse, with three types of meat: smoked duck, some sort of game meat, and a chicken with curry flavor. I enjoyed melting the minced scallop into the soup, it went well with the chicken-based broth. Overall, the flavor was unique and delicious. The wonton was average, not something I would specifically recommend ordering, but there were limited options for other toppings. The operation was peculiar, as when I ordered tsukemen, I had to wait for about 15 minutes. For the limited edition ramen, even the order of seating changed while I was waiting. Although it was challenging to consider this as one of the top 100 ramen shops, it is definitely one-of-a-kind. The shop itself was not particularly clean and may not be suitable for women. I would like to try other ramen options in the future.

I visited in the early evening on a regular day. The shop is located a short walk from Oshiage station along the road. The interior of the shop was stylish and had an atmosphere that made it easy for a woman to enter alone. I bought a meal ticket and soon after, my dish arrived. As it is a famous shop in Oshiage, my expectations were quite high, and the taste of the food met those expectations.

"Seasoned egg, chicken, and scallop ramen priced at 1,270 yen (tax included) located in Sumida-ku, Tokyo at Gyohei 5-chome, about a 15-minute walk from Oshiage Station on Tobu and subway lines, is the destination for my first visit to Takezue Tokyo Premium. This restaurant has been selected as a recommended ramen spot for the EatLog Ramen Tokyo 2022 guide. After referencing reviews from followers, I was torn on what to order but ultimately decided to go with the seasoned egg, chicken, and scallop ramen due to my curiosity about the scallop paste included in the dish. The soup is a creamy chicken broth with a slight thickness and a slightly rich flavor with a subtle saltiness that is quite tasty. The noodles are thick straight noodles similar to tsukemen noodles, specially made round noodles from Sugano Seimen. The round noodles have a good texture and a satisfying volume. The scallop paste enhances the soup by adding a concentrated scallop flavor that transforms the dish from chicken to scallop, which was delicious. The black menma bamboo shoots have a strong seasoning making them a unique and tasty addition to the dish. The chicken and scallop ramen, as a signature dish of the restaurant, was well-thought-out, showcasing the attention to detail in the preparation. It was a satisfying meal that I enjoyed before leaving the restaurant. As a side note... I decided to order the chicken and scallop ramen on impulse! As I was purchasing my meal from the ticket machine, a group of young customers, who seemed like regulars, were discussing the excellent soy sauce ramen served here. The moment of truth as I hesitated between the chicken and scallop ramen and the soy sauce ramen... Eventually, I pressed the button for the chicken and scallop ramen. While waiting for my meal, I noticed the young customers also ordered the same dish, which made me happy knowing that my choice was well-recommended!"

Good evening. I am beauty acupuncturist Kozue. The other day, I visited a ramen shop called Takesue Premium, which is one of the top 100 ramen shops in Oshiage. I arrived around 11:30 AM and was able to enter without much of a wait. There are 8 counter seats inside the shop, and we were able to sit for the second round. There is a ticket machine inside the shop, so we bought our tickets and waited. There were many menu options, but I ordered the Ajitama Shio Ramen, and my friend ordered the Ajitama Shoyu Ramen. The Ajitama Shio Ramen came with three different kinds of chashu which change daily - on this day, it was roast beef, duck meat, and pork chashu. The menma (bamboo shoots) were thin and small, but well-seasoned and didn't overpower the ramen flavor. It seemed like everything was carefully considered. The noodles seemed to have something mixed in with the wheat, giving them a unique texture. The Ajitama Shoyu Ramen also came with three kinds of chashu, and except for the broth, it was quite similar to the Ajitama Shio Ramen. The broth had a strong umami flavor of soy sauce and hints of truffle. The noodles seemed to be larger than in other shops, and the portion was quite generous. The ajitama also had a smoky flavor, giving the impression that each ingredient was handled with care. There were many foreign customers, so I wonder if this shop is famous worldwide. It was delicious. Thank you for the meal.

Around 2 o'clock, when I arrived at the restaurant, there were two groups of people waiting in line. Today, I had the special Yashiomasu ramen. Last month they had a cold ramen option, but it seems like they don't have it this month. Yashiomasu seems to be a type of rainbow trout. Also, it looks like a second branch will be opening near Oshiage Station as there was a poster about it.

I was prepared for a long wait based on the reviews. I visited the restaurant on a Sunday afternoon with only 2 parties ahead of me, one with 3 women. The setup of the restaurant was not efficient with a counter for 4 people and tables for 4, but only using tables for groups of 4. The wait for the food is due to having 4 pots of boiling noodles. It takes time since they also boil extras like seasoned eggs and Chinese cabbage, and offer takeout which can throw off the balance. I ordered the Shoyu Ramen with flavored egg from the ticket machine for 1230 yen. The ticket machine only accepts 1000 yen bills. I sat at the counter and watched the live ramen-making process. The soup was clear with visible kelp, and the whole wheat noodles were slowly drained and served. Toppings included white leeks, squeezed Chinese cabbage, thin bamboo shoots, and 3 varieties of chashu including pork belly, duck, and low-temperature-cooked pork loin. The warmed flavored egg was added with truffle oil and onions to finish. The soup was clean and delicious, not too oily. The chashu was well-prepared, tender, and flavorful. However, the truffle oil seemed to overpower the meaty aroma. The noodles were a bit too soft and seemed overcooked. Overall, it was tasty, but I wish there was more harmony in the flavors.

Arrived 5 minutes before the opening at 11:30 am with 4 people waiting in line. Ordered the ramen with flavored egg, chicken, and scallops for 1,270 yen. The bowl arrived in about 20 minutes. The scallop paste was added as a topping, to be melted into the soup as you eat. First, slurped up the chicken-only soup, which was rich and thick. Mixing in the scallop paste added a strong scallop flavor. The soup offered a variety of flavors. The thick straight noodles were chewy and mixed well with the soup. Toppings included 3 types of chashu, flavored egg, and bamboo shoots. The chashu was soft and juicy, and the flavored egg was delightfully tasty. Overall, a delicious ramen with a variety of flavors. Thank you for the meal! ^ ^

A ramen and tsukemen specialty store located about a 7-minute walk along the river from Oshiage Station. Established in 2014, it is the Tokyo branch of "E.Y. Takematsu," headquartered in Sakura City, Tochigi Prefecture. The name "E.Y." is derived from the initials of the enthusiastic fan of the owner, Eikichi Yazawa. As a result, the interior of Takematsu Tokyo Premium also shows respect for Eikichi Yazawa, from the background music to the overall atmosphere. The ramen ingredients used here are all domestically sourced, with the chicken white broth made using exceptionally fresh whole chickens sourced through direct contracts with farmers being particularly popular. Location: 7-minute walk from Oshiage Station Hours: Lunch: 11:30 - 15:00 Dinner: 17:30 - 21:00 Closed: Irregular holidays, so check their Twitter (@higemaru_ramen) for updates. Crowd Situation: I visited on a weekday night and was seated right away. Today, I ordered the "Chicken Scallop Ramen" (¥1270) with the "Daily Meatball Rice Bowl" (¥380). The restaurant's respect for Eikichi Yazawa is evident in the décor with black leather chairs and red carpets reflecting his signature colors. The Edo cut glassware adds a touch of Oshiage charm. The smell of simmering chicken was quite disappointing. The ramen arrived at the table after about 5 minutes. While the soup leaves a slightly fishy aftertaste, the chicken white soup packed with umami flavor, combined with the chewy Sugi-no-ko noodles, shines through. The scallops, when broken down and eaten, have a unique seasoning that changes the flavor profile instantly, making it intriguing. The standout item was the seasoned egg. Despite its black color, the smoky aroma and creamy half-cooked yolk were exquisite. Coming from someone used to Tokyo's top 100 restaurants on Tabelog, the chashu might disappoint in terms of preparation and meat quality. The soup for the soy sauce ramen might be more delicious, so I'll try that next time if I have the chance.

I stopped by on my way back from going out in this direction. Since I was in a car, I parked at the parking lot across the street. Fortunately, I entered the store... I bought a meal ticket and waited at the counter for about 5 minutes (^^) It was unusual, so I tried the ramen with seasoned egg, chicken, and scallop! The chewiness of the three kinds of sliced pork was a bit too tough for my liking (´°̥̥̥̥̥̥̥̥ω°̥̥̥̥̥̥̥̥｀) Maybe I had too high expectations...

I walked slowly from Oshiage Station and after about 10 minutes, I suddenly came across a shop along the street. The interior of the shop was filled with Yuzawa Nagi's decorations, and they served a meticulously prepared ramen with three types of carefully chosen chashu. However, it was too tough for me to chew, so I ended up leaving it uneaten.

Even at night, it was a steamy hot day. I went to Asakusa for errands, planning to have dinner at a new ramen shop, but unfortunately, the shop I wanted to go to was closed. I decided to try the No.1 shop in the area, Takemasu Tokyo. I ordered the Soy Sauce Ramen with Flavored Egg for 1,230 yen. It was Friday at 6:30 pm, and there was no wait, so I quickly got seated after handing in my meal ticket. The table had chopsticks and a fan set which was very helpful in the hot and steamy dining area. The chairs at the counter were a bit unstable with broken armrests. Even though it wasn't busy, the serving time was quite long, which I later realized was due to the preparation of food delivery orders lined up on the counter. It took about 20 minutes to get my ramen. The ramen was beautifully presented with vibrant colors and meticulous toppings. The chashu was explained to be cooked using low-temperature cooking methods, although I couldn't quite catch all the details. The soup was a bit lukewarm. Despite the impressive performance of the staff, the serving time and temperature were a bit disappointing. I felt like the popular shop in Asakusa had changed slightly from before. After the meal, they offered a dessert exclusively for women on weekday nights, which was a pleasant surprise. The background music of Eikichi Yazawa was a nice touch. Overall, it was a satisfying meal experience.

This one is no longer... just ramen!! The richness of the soup, the perfect boiling of the noodles! If the three types of char siu that change daily arrive at the table, they will say from front to back, ○○ in the front, ○○ in the middle, and this one is ○○! Like a fine dining restaurant! And oh boy, those meats are so delicious! It's a level that should not be considered just ramen. The difficulty is in the access... I drive so if you can park at the Koipa it's good, but it might be tough if you're coming from the station (I don't know which station is the closest). It might be better to adjust your lunchtime slightly to avoid getting dehydrated under the scorching sun. Oh no, just writing this review is making me hungry!

Chicken broth ramen! Second visit for the daily special chashu bowl! The chef seems young but energetic and provides attentive service! The transformation was so drastic that I didn't recognize him from the previous time. I realized it was the same person from last time based on his voice and loudness. The owner who was in the back last time, seemed to be absent today! My expectations were high but unfortunately, it was a letdown. The first sip of the soup had a nice chicken sweetness that I enjoyed, but the impact faded afterwards... especially the noodles were disappointing. Although they were whole grain, the noodles didn't pair well with the soup, and I couldn't enjoy them. My companion ordered the soy sauce version, and it seemed like they used the same noodles, but the soy sauce broth paired well with them and tasted good! Despite the delicious soup, the noodles' lack of compatibility was disappointing, and maybe my high expectations weren't justified. The most disappointing part was the daily special chashu bowl, frankly speaking, it was not tasty at all. I had to look away while eating to hide my expression of distaste. I took a sip of the soy sauce broth, and it suited my taste better, so I regret my choice. The salt version I had previously tried was delicious, so this was quite disappointing. However, the staff, including the waitress, were very pleasant, so I appreciate the service as always. Thank you for the meal.

Instagram▷@_currynyann_ 〈Visit〉・2023/8/12 13:30・Waited for about 40 minutes 〈Ordered〉 ・Chicken Ramen 1,080 yen ・Flavoured Egg 100 yen The soup is clear and seems to be popular among women. The flavoured egg has a rich taste. The flavor is strong but not too heavy, with a good balance, which I really enjoyed. There's plenty of vegetables in the dish, which is also nice.

On this day, my work schedule changed and I had to take the train to my next destination. On the way, I remembered a ramen shop in Oshiage that I had been wanting to try. It was about a 7-minute walk from the station and there seemed to be seats available inside, so I decided to go in. Despite not having much time due to the change in plans, I thought I could make it. Initially, I usually order basic menu items when visiting a ramen shop, but this time I was intrigued by a particular menu item and ordered the large size. It was called "Yashio Masu Shio Soba," which seemed to be a ramen with fish masu. When the ramen arrived, it had an unusual appearance with the flaked masu on top that you mix in while eating. Upon tasting the soup, it was very salmon-like! (Even though it was actually masu, I'm describing it as salmon for clarity.) It was a rich chicken broth soup with masu, creating a strong chicken flavor with a hint of fishiness. The flat noodles had a good chewy texture and mixed well with the soup. The chashu was a luxurious combination of beef, pork, and chicken. The menma (bamboo shoots) had a fairly sweet seasoning that may divide opinions. Breaking apart the flaked masu added depth without being too heavy. The soup was the highlight with its unique flavor and the toppings were also unusual. It was a new experience for me, and it was delicious. Overall, it felt more like a separate dish than just a type of ramen. The restaurant had a somewhat relaxed atmosphere, and it might catch the interest of those curious about it. It was tasty, though (^ ^) Thank you for the meal.

Was this a soy sauce ramen place? The staff recommended the flavored egg chicken scallop ramen for ¥1270. The first roast beef was practically raw... then came the beef belly with too many tendons... perhaps it's American beef. The smoked flavor of the flavored egg was nice but too salty. The soup was also too salty to eat. I couldn't finish most of it and left it uneaten. I dislike wasting food, so this is a first for me. Is this place really highly rated? Is the soy sauce that good? Or maybe only the owner can bring out the true flavor? I wish they would give back my money and time. Maybe it's because only young people come here.

This store is best visited with plenty of time. The service is polite, the presentation is detailed, and as for the taste, I will write about it later. The experience began with waiting in a waiting room with about 4 other people, then it took 25 minutes until we were seated. It took another 15 minutes from being seated to receiving our food, totaling about 40 minutes of waiting. I ordered chicken and scallop soba with two wontons and finished with risotto. Due to being in a rush, I finished my meal in 8 minutes. I realized that I should have taken my time to enjoy it more. As for the taste, the soup was very chicken-y, which I didn't enjoy much as I am not a fan of chicken. The noodles were chewy and curly, just the right firmness, not too soft. The scallops went really well with the chicken soup, elevating the flavor profile. The risotto also paired perfectly with the soup. The truffle scent was a bit faint, but the combination of cheese and pepper was spot on. In the evening, they offer a complimentary pudding for women and children, which was a nice touch. I wish I had savored it more instead of hurriedly finishing it in one bite.

Flavorful Tamago-ni Tori Hotate Soba (hot soba noodles with seasoned soft-boiled egg and chicken) extra-large size for 1440 yen. Today's chashu included roast beef, pork belly with spices, and beef. The paste in the top left is scallop paste, adding a rich scallop flavor to the soup when melted. The noodles are thick and resemble pasta. The water glass looked like Edo Kiriko glass and was beautiful.