I visited Suginami Ward again today. I was planning on revisiting a ramen shop that left a strong impression on me about 5 years ago, but to my surprise, it was closed for the day. My luck doesn't seem to have changed. So, I decided to visit another shop that I had been wanting to try. When I looked at the ticket machine, I found a limited special of pork back fat and dried bonito ramen! Since I was in the mood for dried bonito, I ordered the pork back fat and dried bonito ramen in a large size. Normally, I would order a bowl dish if I'm having rice, but the lunch "Koshihikari" had a lovely name, so I couldn't resist ordering it. The atmosphere inside the shop was mostly women, and lemon sours were being served quite often, which is rare for a ramen shop. The ramen arrived with a generous amount of pork back fat, dried seaweed, and 2 types of char siu, looking irresistibly delicious. The soup was rich in dried bonito flavor, with the pork back fat enhancing the umami taste. The flat noodles were chewy and delicious, blending perfectly with the soup. The lunch "Koshihikari" turned out to be rice, but it was delicious rice with distinct grains. It paired well with the ramen soup. Despite the unexpected change of plans, I was able to visit a shop I hadn't been able to go to before and had a very delicious ramen. It was quite lucky in a way. Next time, I definitely want to try the clam broth noodles. Thank you for the meal.

Today's lunch is at "Clam & Bonito Katsuobushi Noodle Like" in Minami-Aoyama, Tokyo. They offer clam broth ramen here so I'm looking forward to it. I was planning to have tsukemen as well but apparently it's only available from lunch time, which is a shame. Let's buy the "Special Clam Broth Seaweed Noodle" with extra noodles from the ticket machine. Here comes the bowl. Let's start with the soup. It's made with clam broth from clams and mussels, and the seasoning is salt. At first, you can taste the unique flavor, but as you keep eating, it grows on you. The noodles are slightly chewy straight thin noodles. Toppings include chashu, seasoned egg, onion, spinach, lotus root, clams, and seaweed. The chashu consists of 3 kinds: chicken breast, pork belly, and pork shoulder. The onion is Early Red. By the way, the background music was a medley of Hit songs by Utada Hikaru. Thank you for the meal.

I previously enjoyed clam broth with salt, so this time I wanted to see how they would bring out the flavor of the clam broth with soy sauce. The soup is gentle. The initial impact is still the soy sauce, but later on, a soft and rich clam flavor emerges at the bottom. It is likely a gentle clam broth made with surf clam. This pairs well with the glossy noodles. The chicken chashu is tender, and the seared chashu is fragrant and juicy. Unlike the previous clam soba where you could fully enjoy the clams, this one has a stronger Chinese noodle soup vibe, but it is enjoyable in its own way. Thank you for the meal.

Visit date: September 17th, 2023 (Sunday) For today's lunch, I went to "CLAM&BONITO Kaizibushi Noodle Raik" located just a 1-minute and 30-second walk from Hounancho Station on the Tokyo Metro Marunouchi Line. They posted on social media yesterday that they will be serving "Halibut and Shrimp Salt Soba" tomorrow, which I saw on my timeline. I haven't tried the fish broth ramen made by the main chef at the Koriyama branch recently but I remember it being delicious, so I decided to have it for lunch tomorrow. Therefore, today's lunch was decided! Exiting from the No. 2 exit at Hounancho Station, towards Nakano-Sakaue Station, I crossed the pedestrian crossing and turned left. Then, turning right onto Hounan Street and continuing down the alley, I spotted a signboard with "ramen" written on it to the left. I entered the restaurant at 11:38 am, just 8 minutes after opening. Upon entering, I found that the 3-person tables in the back were already full, as well as the 7-seat counter in front of the open kitchen. Luckily, there was still space at the counter, so I got in line and purchased the ticket for today's limited "Halibut and Shrimp Salt Soba" along with a side menu of "Koshihikari for Lunch" for an extra 50 yen. The kitchen had the main chef from the Koriyama branch and two male staff members working. To my surprise, the ramen was served promptly without much wait. First, a regular ramen and the limited "Halibut and Shrimp Salt Soba" were prepared, followed by the limited "Cold Dried Sardine Kombu Water Dipping Soba." Additionally, a regular ramen with the special toppings and the default menu ramen were also made before the two servings of "Halibut and Shrimp Salt Soba" were ready. At 11:53 am, one of the servings was served by the main chef from the Koriyama branch. The "Halibut and Shrimp Salt Soba" had a visually appealing presentation with three types of chashu: grilled pork shoulder, grilled pork belly, and rare chicken thigh chashu on top. Toppings included ginger, garlic, thyme mix, lotus root, cherry tomato, arugula, shiraga negi, and pea sprouts. The rich and flavorful fish broth soup with halibut was enhanced by the aromatic oil drizzled on top. The soup, although expected to be clear, had a cloudy appearance resembling white broth, but it was bursting with the savory umami of the halibut. The noodles, boiled for 1 minute and 10 seconds, were delicate with a smooth texture, complementing the rich soup perfectly. The combination of the flavorful fish-based halibut soup and the fine noodles created a truly exquisite dining experience, surpassing expectations.

On September 9, 2023, at 1:51 PM, I visited Clam & Bonito near Hounancho. As of today, it is ranked 3.74 in the top 5000 on Tabelog. There is a line outside the restaurant with two people ahead of me. There is also a waiting area inside. The background music inside the restaurant is hip-hop from overseas, but suddenly some nostalgic songs come on, like "Yoru wa Mata Kuru" by Dragon Ash and an arrangement of "La La La Love Song" by Toshinobu Kubota. It seems like they are focusing on music from the 90s. The restaurant has 6 counter seats, space for about 4 people to wait, and a bench for 4 people as well. There are 3 staff members. This place is the sister store of Bonito Soup Noodle-like, a popular shop that made it to the top 100 in 2020. I decided to order the Clam and Bonito Shio Soba for 1050 yen. A good change from the recent Katsuo and Tonkotsu flavors. The ticket was handed to the staff at 2:02 PM and my order was ready at 2:09 PM. The soup was delicious – a perfect balance of saltiness and umami reminiscent of the sea. The thin noodles also complemented the broth well. Both the staff and customers were smiling and the atmosphere was relaxed, making the dining experience enjoyable. Overall, the restaurant not only serves tasty food but also has a unique and pleasant atmosphere. It was a delightful place to dine.

Located in Tokyo, Higashinamamachi. This is the sister restaurant of the famous eatery in Eifukucho, Bonite Soup Noodle RAIK. It seems that this place is related to Niboshi-based soup, while the sister restaurant in Nishi Eifuku is known for its Niboshi soup. I had to wait for one person at 12:40 on a Sunday. I ordered the Special Shellfish Soy Sauce Ramen for 1300 yen. If the Nishi Eifuku Niboshi is known for its anchovy flavor, then this place is more focused on the shellfish taste, building up flavors skillfully around the base shellfish umami. Just like Nishi Eifuku's Niboshi, there is a combination of refined and cozy elements in the taste. The lotus root adds a nice touch. The char siu is tasty, and the thin, firm noodles are also good. It's a taste that you will never get tired of no matter how many times you eat it. Thank you for the meal.

I was looking for an opportunity to visit this place as it had high ratings on Tabelog around here. I went in for the first time around 1 PM, with no line. I purchased a ticket for the clam broth dipping soba (salt) for 1380 yen, with a large serving for an additional 120 yen. The soba, thickened with kelp water, was dipped in hot broth. It was my first time trying clam broth, and it was surprisingly light. Initially, I found the dipping broth a bit too salty, but considering it would dilute throughout, it was acceptable. It was nice that I could also have soup as the last part. The chashu and seasoned egg were also delicious. Overall, it was a great meal. However, I wonder what was up with the TV footage and music in the restaurant? I wish they had just played regular JPOP on cable, but if it's the owner's preference, there's nothing to be done about it.

Visit date: August 11, 2023 (Friday) For today's "Mountain Day" lunch, I visited the second brand of 'BonitoSoupNoodleRAIK' called 'CLAM&BONITO raik'. Ever since trying the special graduation dish "集約〜Consequence〜" in both "salt" and "shoyu" versions before sami store manager graduates from the 'BonitoSoupNoodleRAIK' group on May 25, I've been following their Twitter account. Today, they had a limited edition noodle called "Beef and Shrimp Salt Ramen" which looked absolutely delicious in the video attached to the tweet. So, I decided to try it out along with the Roast Beef, Shrimp, and Scallop marinated in the soup at 'CLAM&BONITO raik'. I took a bus from Shinjuku Station West Exit bus terminal towards Nishifucho Station rather than the Tokyo Metro Marunouchi Line. I got off at the 'Mine' bus stop and made my way to the restaurant. Upon entering, I was greeted with two "limited edition" menu signs. I entered the restaurant at 11:53 am and purchased the "Beef and Shrimp Salt Ramen" and "Day's Koshihikari Rice" tickets from the large ticket vending machine. I waited for a seat as the counter and three table seats in the back were full. Shortly, one of the staff came to collect my ticket. I was soon guided to a seat and witnessed the owner preparing the noodles. After boiling the noodles and adding them to the soup, toppings of Roast Beef, Pork Shoulder, and Pork Belly were placed on top along with Shrimp, Scallop, Onion, Early Red, and Fennel, creating a beautiful presentation of the Salt Ramen. I first tasted the golden-colored soup which had a subtle shrimp aroma, courtesy of the shrimp oil added at the end. The beef bone flavor blended well with the black back bonito, creating a unique taste experience. The noodles were smooth and had a firm texture, perfectly complementing the soup. The Roast Beef was tender and full of flavor, while the Pork Shoulder meat had a slightly firmer texture, providing a different but equally delicious experience. I finished by pouring the leftover soup over the "Day's Koshihikari Rice" along with the remaining toppings to enjoy a delightful "meat trio porridge". Overall, the meal was exceptional, with each element contributing to a wonderful dining experience.

Soy sauce ramen with beef and shrimp: 1400 yen Flavored egg: 150 yen The soup has shrimp oil, giving it a strong shrimp aroma and flavor. In the second half, the mellow richness of the beef comes through, creating a nice change. The noodles are medium-thin straight noodles, smooth and chewy. The chashu consists of pork belly and pork shoulder, with two slices of beef. Everything is well-executed. The dish also comes with purple onion and shrimp scallop carpaccio, adding a refreshing touch.

Kai-tsukemen with Konbu water dipping noodles (large portion) in soy sauce flavor for 1,220 yen. Other option available is salt dipping sauce. Ordered around 14:15 on a weekday and there were only 2 customers in the restaurant, surprisingly not crowded. The large portion noodles had a good amount. The noodles were very thin and had a normal firmness. The dipping sauce didn't have much of a shellfish taste, with the soy sauce flavor being more prominent. Overall, the dish was well-balanced and delicious. Thank you for the meal.

As I was working in Nakano, I searched for Konbu Zukemen since last night and confirmed the opening days before visiting. I had been wanting to go there for a while, but it's not an area I can easily get to, so I was also considering visiting other places. I ordered the clams dipping noodles (without Menma, regular noodles) with a salt-based Konbu water dipping sauce. The Konbu water was very delicious, and even without the noodles, it had a lot of flavor. The noodles were thin and soft, which is not my preference, but they still tasted good when dipped in the sauce. The broth was also very tasty. I was very satisfied with the meal. However, there wasn't much Konbu water left with the noodles, so I checked the additional soup that was served in a flask. Huh? Hot water? What's this? Maybe my taste buds are off because of the amino acids in the clam broth soup? When I went outside, I realized something: this place uses Sanpouya noodles, which I like the most. It's interesting that I didn't like the noodles this time. I'll try the limited edition cold fish-based dish next time. Lastly, cold ramen and dipping noodles with Char Siu are really difficult, right? I personally don't like cold meat (Char Siu), but I wonder how everyone else feels about it?

I hit rock bottom after a long time. But strangely, I don't feel bad at all. In fact, I feel a sense of achievement. I slurp up the delicious broth eagerly. Is this the magic of clam broth ramen? They offer a strong cold green tea for the customers waiting outside, which is quite nice. The atmosphere inside the restaurant is not bad due to the lined-up customers. There are numerous stickers on the refrigerator, giving a tough vibe, but the ramen itself is refreshing. The clam flavor is great. For those who like clams, it's an irresistible experience. It doesn't have the typical fishy smell that people who dislike clams might find off-putting, but rather the pure essence of the clam aroma. Well, I wouldn't recommend it to people who don't like clams, but I never really think about recommending it to anyone in the first place, so I've never written "Highly recommended!" Sadly, as the noodles and toppings come to an end, only the soup is left swaying in the bowl. I scoop up a spoonful with the ladle. One more time. Before I knew it, I was lifting the bowl to drink the last of the broth. Goodbye, bottom of the bowl. Special Clam Broth Ramen: 1300 yen

Chilled dipping noodles with boiled anchovy and kelp broth, priced at 1350 yen for a regular serving and 120 yen more for a large serving, for a total of 1470 yen. This unique dish involves cold soup served with the dipping noodles. The anchovy flavor is very refreshing and perfect for hot days. The noodles are smooth and easy to eat. I recommend getting a regular serving instead of a large serving for a more enjoyable eating experience till the end. I will definitely revisit this place for their default menu option.

I visited this place because it was unusually empty. The taste of the clams was distinct and the ingredients were delicious. It was a high-end ramen. It is not cheap, but it is worth more than what you pay. It was different in type compared to other ramen.

Limited chilled dried fish dipping soba. Both the noodles and the dipping broth are cold, making it the perfect tsukemen for the summer. Upon tasting the soup, I couldn't help but notice that it resembles the dried fish broth from Nishieifuku. Well, considering it's a sister store, it's only natural. Nevertheless, it was delicious. The combination of kombu water and tororo kombu has been popular recently, but personally, I had my doubts about the tororo kombu. However, it was good here. The dedication to creating a kombu water that complements the flavor of tororo kombu (or at least that's how it should be) shows that this is indeed a great restaurant. I must come back to try their new staple menu, the clam broth dipping soba.

Tsuke-men with clam topping for 1380 yen. Waited for 4 people for 2.30 minutes. The soup was delicious, but the noodles lacked chewiness and the seaweed broth had no thickness. The gap between what I expected and what I got was quite large. The chicken chashu was tasty though. The nearest parking lot was expensive.

I am hooked on kombu water dipping noodles, and I discovered it on Instagram! It was my first time at a place called Hananomachi at the end of the Marunouchi Line. When I looked at the vending machine, I couldn't find the words "kombu water" and panicked, but it was just abbreviated to "cold bonito dipping noodles"! The kombu water dipping noodles were amazing with the noodles alone being delicious. The three types of chashu were also delicious and made me happy. I want to go back again, but the train schedule is a bit inconvenient. It was really delicious! ❤️

Clam (shellfish) and Bonito (skipjack tuna) are popular ramen shops in the area, each with a different colored storefront in the vicinity of Nishinagafuku to Honancho. It is said that they use clams, hamaguri clams, and various other ingredients like bonito flakes in their dishes. In this season, their dipping noodles are popular, and they even had a limited edition shellfish dipping noodles available. As someone who is new to dishes like konbu-dashi and shellfish dipping noodles, I tried their Konbu-dashi Shellfish Dipping Noodles priced at 1250 yen. The clear and thick konbu broth brought out the flavor of the noodles, which had a slightly green hue possibly from whole wheat flour. The straight and thin noodles had a fragrant aroma. Dipping them into the rich and oily shellfish broth made for a delicious experience. The chopped long green onions added a sweetness and a kick of flavor with the Takano-tsume seasoning. Mixing in the shellfish flakes enhanced the dish with a sea aroma and more volume. Squeezing lemon over added a lightness to the dish. The thinly sliced seared chashu pork was well-marbled and complemented the noodles perfectly. Overall, it was a well-executed and flavorful dish.

Visit on 9th July 2023 at 12:10. There was only one seat available in the restaurant, so I was able to get in right away. I purchased a special clam broth ramen (1,300 yen) and a whimsical bowl (350 yen, on this day it was green onion and salted pork bowl). The soup had a gentle flavor centered around clam broth. The noodles were thin straight noodles with a hint of wheat aroma. The pork toppings were all flavorful and enjoyable. The staff meal bowl had chicken and pork char siu which were deliciously seared. In contrast to the ramen, it had a rich and savory taste, which I found very delicious. While I was in the shop, I noticed there were customers waiting, but they were able to get in within 10 minutes.

I went to the shop right after it opened and was able to enter without waiting in line due to the rain, but by the time I left, a line had started to form. On this day, I had the salt ramen, and it was delicious with a clear soup that I could drink up to the last drop.

Hinamacho wandering ramen. CLAM&BONITO Kaisetsu Sio Soba Raik (CLAM&BONITO貝節麺raik) https://www.instagram.com/cb_raik/?igshid=MzRlODBiNWFlZA%3D%3D About 3 minutes from Hinamacho Station, the shop was a little underground. On this day, I entered during the Saturday night opening. Inside, there is a ticket machine on the right. Since it was my first time, I ordered the recommended special clam broth shio soba. Being the first customer, it was served soon after. The visual of the special dish is beautiful. With red-colored chashu, komatsuna, nori, and seasoned egg. First, when you take a sip of the soup, the plentiful clam broth made from asari, shijimi, and oysters fills your mouth. It stimulates your taste buds thoroughly. The sea within the saltiness. This is a profound and rich flavor... and with the chicken-based, katsuobushi, kombu, shiitake double soup as a base support, there is no doubt about its deliciousness. The noodles are medium-thin straight noodles from Mikawa-ya, smooth and chewy. The chashu is charcoal-grilled pork shoulder, pork belly, and moist chicken chashu, with the lingering flavor of pork shoulder that is delicious. Mixing the clam paste that is on top in the middle boosts the flavor of the clams! It pops. The chopped onions provide a refreshing taste and are a valuable addition. Continuing with the costly clams. It seems like there was a slight price increase, but it is still reasonable, isn't it?