This shop specializes in a rich pork bone soup in Tamana ramen style, with most menu items like Kumamoto Mokkosu and Taiwan ramen having this rich pork bone soup as a base. While I personally love this rich pork bone soup and think it goes well with rice, I believe the true boss of this place lies in their chicken white broth. The "Goku" menu item has a soup where the flavor of chicken is so concentrated and balanced in a way that I haven't seen elsewhere. In the Tachikawa station area, there is a famous chicken white broth shop called Zuifu, and of course, their soup is delicious too. However, in terms of first impressions, this place has a stronger punch and is more memorable. But Zuifu's soup tends to be quite salty, starting off delicious but becoming too salty in the middle, requiring a soup refill to balance it out. On the other hand, Kureha's chicken white broth focuses on balance, making it enjoyable to the last drop. When I visited the shop after 5 years and tried their chicken white broth, I found that the ultimate balance-focused soup was still there. The "Goku" costs 900 yen, and adding a seasoned egg costs 150 yen. The soup has a subtle thickness, but the rich flavor of chicken is so concentrated that it creates a rich umami reminiscent of chicken meat and egg yolk combined, bringing a moment of bliss and a sense of happiness. It is simply delicious without needing any explanation. Moreover, despite the rich umami, the soup is not overly heavy, with a subtle saltiness, making it easy to finish the entire bowl. The noodles are low-hydration straight thin noodles with a satisfying crunch and smooth texture that goes down easily, showing clear improvements from 5 years ago. Extra noodles cost 100 yen, and although the free refill service for extra noodles from the early days is no longer available, I believe it's perfectly fine to pay for extras like this. The toppings include seared chashu, a seasoned egg, seaweed, boiled cabbage, onion slices, and needle hot peppers, all of which complement the soup and noodles perfectly. The cabbage and onion slices act as a palate cleanser for the rich umami soup, the chashu has the perfect flavor and texture, and the seasoned egg with its runny yolk and deep flavor is flawless. I brought four colleagues from work over two days to try this menu, and they all praised it. This place is not only great for pork bone soup but also for their amazing chicken white broth. Despite it being my first visit in 5 years, the owner remembered me and greeted me, which was both surprising and heartwarming. Thank you for the wonderful meal.

I visited "Ramen Kureha" in Nishitokyo City. The nearest station is Tanashi Station. I went there in the early afternoon on a holiday and didn't have to wait to get in. They have a ticket vending machine system and the menu includes rich pork bone, chicken white broth, pork bone seafood, Kumamoto ramen, Taiwanese ramen, shrimp tsukemen, etc. - Ajitama Ramen 1000 yen - Half-size noodle refill 80 yen The Ajitama Ramen is a recommended menu item which is rich pork bone ramen topped with seasoned boiled egg. The thick pork bone soup is paired with medium-thin straight noodles, three slices of thinly sliced chashu, seaweed, seasoned boiled egg, fried onions, and green onions. First, I took a sip of the soup. It is thick and rich with pork bone flavor, but not overpowering, making it easy to drink and delicious. The noodles cling well to the soup and the combination is excellent. The chashu is tender, the seasoned boiled egg is runny, and the mild green onions complement the dish well. The rich pork bone ramen is easy to eat and full of flavor, representing the refined taste of the city. I added the half-size noodle refill to finish all the soup without leaving any. It was a bowl of pork bone ramen that becomes addictive. It was delicious.

Fresh cabbage mokkosu Kumamoto ramen with half extra noodles, small bottle of beer, and half-size souvenir chashu. It had been about 4 months since my last visit. The owner had unfortunately injured his back due to accumulated work stress, so the shop had to close for about 2 weeks before and after the Obon holiday for him to recover. After a week of reopening, I visited to show support. I ordered more than usual to help make up for the 2-week closure period. The owner is almost fully recovered from his back injury, which is common in shops with rich tonkotsu soup due to the physical strain of stirring and transferring the soup. I started with a refreshing beer and the ramen was as delicious as ever. The thick tonkotsu soup with dried squid and dried fish was rich and flavorful. The fried garlic and chili oil added extra depth and aroma to the soup. The homemade noodles were firm and paired well with the soup. The chashu was thick and well-seasoned. The fresh cabbage and green onions added a nice crunch to the rich soup. I added extra noodles and crushed a clove of raw garlic for the finishing touch. I left the shop feeling satisfied and wishing the owner a speedy recovery. I also looked forward to enjoying the souvenir chashu at home. Ah, it was delicious!

I stopped by this restaurant on my way back from the hospital, which is known for its tonkotsu ramen. I remembered that they had two types of abura soba, and the Kumamoto-style one was a unique dish with garlic. The restaurant was about 80% full, and it seemed like there were a lot of regular customers chatting with the owner. Actually, I had initially planned to visit a different abura soba specialty restaurant on my way back, but their parking lot with space for 10 cars was full. I couldn't wait on the street, so I had to give up, but my craving for abura soba had already kicked in. The medical test ended earlier than expected due to my condition not being great, so I have to do it again soon. In times like this, I feel like a run-down soba shop might suit my mood, but let's switch gears. This place serves delicious abura soba. However, when the dish arrived, something felt off. "Was abura soba like this before?" I asked. "We don't serve that anymore. It's been gone for 3-4 years. The ticket was for Kumamoto ramen," the staff replied, ending the conversation abruptly. Well, it had been a few years since I last visited, and it's not the restaurant's fault. Maybe I should have paid more attention and noticed the change in the button layout on the ticket machine, which was different from before, moving away from the chicken broth abura soba. The seared chashu pork was delicious, reminding me of the one I had before. Also, the garlic in the ramen wasn't too overpowering, but just right. Still, it's not enjoyable to eat as if I'm a "clueless customer who got it wrong" and I didn't even want to eat that dish. So, I quickly finished my meal and left the restaurant. It was just not my lucky day.

It's been a while since I visited Kureha. This time, I tried the Chicken Paitan Gokoku for the first time. I live in Kansai and can only come occasionally, so I've always been curious about it but couldn't bring myself to choose the Chicken Paitan over my favorite Ajitama Ramen. Since my stay in Tokyo seems to be longer than expected, and I have the possibility to revisit, I finally made the decision. The rich soup is really delicious. It seems like it would go well with rice, so I definitely want to try it together next time. Still, I really love my usual Ajitama Ramen, so I'll be torn again.

"Ramen Kureha" opened in 2010 in Tanashi. The chef is from the famous shop "Kiraboshi" and ranked 2nd in the "TRY Ramen Grand Prix" in 2010. It is located in a quiet residential area about an 8-minute walk from Tanashi Station. The restaurant has 8 counter seats and 3 staff members, providing quick service. The menu includes a variety of options such as Ramen for 900 yen, Chicken White Soup Extreme for 1000 yen, Shrimp Tsukemen for 1000 yen, Chicken White Soup and Chicken Oil Abura Soba for 850 yen, Tonkotsu Seafood Ramen for 950 yen, and Kureha-style Taiwan Ramen for 1000 yen. They also offer homemade noodles with options for extra noodles for 150 yen and half portions for 80 yen. The Ramen for 900 yen comes in a substantial bowl with 3 slices of chashu, green onions, and seaweed. The soup is creamy and rich in flavor, with a distinct mature taste reminiscent of Kyushu. The homemade straight thin noodles have a firm texture, and the chashu slices are slightly savory. The garlic chips add a nice touch, and adding grated garlic using the garlic press at the counter enhances the flavor. The ramen, once known as "Tamana Ramen," has a bold tonkotsu flavor that may be why they dropped the name. It truly reflects the rich tonkotsu style typical of "Kiraboshi."

Visited on a Sunday around 1 PM. There were only 3 other customers, so it was relaxed. I ordered the "Goku" chicken white broth ramen for 1,000 yen and added an extra serving of noodles for 150 yen. The "Goku" ramen had a rich and creamy chicken white broth with firm straight noodles, plenty of boiled cabbage and onion slices, needle hot peppers, and two slices of melt-in-your-mouth chashu pork. It was well-balanced and delicious. I tried adding raw garlic with the extra noodles, and it added a savory kick to the already flavorful broth. I realized that this restaurant's specialty is not just rich tonkotsu broth.

On February 25, 2023, for lunch, I tried the ramen at Kiraboshi in Musashisakai. The ramen costs 900 yen, and you can get an extra serving of noodles for 100 yen. This shop is known for winning the TRY Ramen Award in the newcomer category. The ramen has a strong tonkotsu broth with garlic chips, giving it a unique and powerful flavor. Although it didn't win with the name "Tamana," it still has that distinctive Tamana-style taste. You can find more about this shop on HASH's Ramen Academia YouTube channel, Instagram, TikTok, and Twitter.

Today I went to "Kureha" in Tanashi. The tonkotsu soup was thick and creamy. It came with thin slices of chashu, thick seared chashu, boiled egg, and seaweed - a complete set. The option to add an extra half portion of noodles was just right. The soup was so delicious that I wanted to add rice to finish it off. It was really tasty.

- Time: Around 3:20 PM on Fridays, no waiting - Order: All-in Ramen 1180 yen, Extra noodles 100 yen - Access: 8 minutes walk from Tanashi Station - Interior: 8 counter seats - Customer base: Solo diners - Payment: Ticket vending machine, cash - Note: A shop where you can eat Tamana Ramen, said to be the origin of Kumamoto Ramen. Tamana Ramen is known for its rich pork bone soup, medium-thin noodles, and burnt garlic chips. The creamy soup, like a potage, is packed with the umami of pork bones and is delicious. After adding extra noodles, it becomes like soupless tantanmen. The noodles have a powdery texture and a chewy texture, which goes well with the soup and toppings. The all-in toppings include 3 sheets of seaweed, 3 slices of thin-sliced ​​chashu, 1 slice of thick-sliced chashu, green onions, burnt garlic chips, and seasoned egg. The quality and quantity of all the toppings are excellent. The chashu has a thick and melty texture, while the seasoned egg is semi-soft with a predominant sweetness. The green onions provide a crunchy texture and spiciness, adding a nice accent to the taste. Since the amount of extra noodles is quite large, half an order seems to be just right. There are condiments and fresh garlic with a garlic press on the table, allowing for flavor changes during the meal. I thought that if the location improves, the quality would make it even more popular.

It's been a while since I visited "Ramen Kureha." The rich pork bone aroma in the restaurant always gets me excited. The rich soup goes well with the noodles as expected. The spiciness of the green onions and the aroma of the fried garlic are nice accents, and I enjoyed it all. Thank you for the delicious meal!

【Order】Ramen 900 yen, extra noodles 100 yen 【Impression】The soup is similar to the thick style of Tenkaippin, but not overly salty, making it enjoyable to the last drop. Most people seemed to buy extra noodles with their meal tickets. There is a garlic press on the table, so if you want an extra kick, I recommend using it. It's rare these days to find a restaurant that provides a garlic press. No parking available. No credit cards or electronic money accepted. Visit date: Sunday, 11:40 AM. Weather: Cloudy. Waiting time: None.

Order: Abura soba Time: Around 2:00 PM Availability: It seemed to be a tonkotsu shop, but I ordered the chicken shiratama abura soba. It was light and easy to eat, and delicious. The chashu was salty. They offered a choice between regular and medium size, and I chose regular. For some reason, I felt like the owner laughed at me, so -0.1.

Suddenly, I felt like smelling that scent and visited. It's Ku-Re-Hashi Taiwan Ramen. The perfect balance of richness and spiciness. They will be closed for maintenance from August 15th to 30th. I'm glad I got to eat it at this timing ^_^

Ajitsuke Tamago Ramen ¥900, Half Extra Noodles ¥508. It had been years since I visited this ramen shop near my hometown. It's far from the station, but only a 5-minute walk from my house. In the past, it was my number one choice for rich tonkotsu ramen. The rich soup, with added seafood flavors, is incredibly delicious and unforgettable. The regular bowl comes with 3 slices of chashu, green onions, seaweed, and garlic chips. The soup is so thick and rich that if you add extra noodles, it runs out before you finish. It's too close to my house, so I rarely have the chance to go, but now I feel like going back again! When they first opened, extra noodles were ¥10, but now it's ¥100. I recommend getting half extra noodles to avoid getting too full.

I recently tried light and seafood-based ramen, but I still think I love tonkotsu ramen. When I was looking for a tonkotsu ramen shop nearby, I found this place. Lately, I feel like there are a lot of tonkotsu shoyu or light tonkotsu ramen that are not authentic. The shop is not very big, but the three staff members were working efficiently. I bought a ticket for ajitama ramen, gyoza, and an extra serving of noodles. Of course, I ordered the noodles extra firm. The soup was a rich tonkotsu broth, thick and creamy. It may not be everyone's cup of tea, but the way the noodles coated in the soup was amazing. The garlicky aroma was also very nice. It's been a while since I had thin noodles, but the chewy texture and wheat flavor were really good. I definitely want to come back again. Next time, I'll try the Kumamoto ramen!

This is a shop a little away from the station, where I only stop by when heading in that direction. It's my favorite place in the rich pork bone broth category, and it's highly addictive. I always used to order an extra serving of noodles, but it would make me too full, so I switched to a half serving. It seems there is an option for 50 yen. Thank you for the delicious meal today as well.

I finally visited "Ramen Kureha," a renowned pork bone ramen shop in the Tokyo area that I had not been to before. Located in Tanashi, this shop boasts a rich pork bone ramen with an original soup base inspired by the local specialty ramen from Tamana City in Kumamoto Prefecture. The shop originally hails from Ramen Kiraboshi in Musashisakai, opened on April 3, 2010. It is a 10-minute walk from Tanashi Station on the Seibu Shinjuku Line, south exit, along Musashisakai Street. It's just before 1 p.m. as I arrive. I quickly purchase a ticket from the machine for ramen, tsukemen, abura soba, chicken white broth ramen, seafood ramen, Kumamoto ramen, and Taiwanese ramen, as well as various toppings, sets, rice dishes, alcoholic beverages, appetizers, and gyoza. I opt for the Ajitama Ramen for 900 yen (tax included). The small shop has 8 seats, and half of them are already occupied. I take a seat at the counter in the back. On the table, there are standard seasonings like vinegar and pepper, as well as freshly ground sesame seeds and garlic chips that you can add yourself. It's nice to have the option to add your own garlic. In less than 3 minutes, my ramen is served in a black bowl with a dark, thick soup that doesn't foam. The bowl contains 3 slices of chashu, seasoned egg, green onions, seaweed, and garlic chips. The soup is thick and doesn't let the ingredients sink. It has a velvety smooth taste with no noticeable oiliness, just the concentrated umami of pork bones, almost like a potage soup. The wild pork bone flavor, with a hint of gaminess, increases my appetite. The soup is not heavy or overwhelming, but rather a well-cooked essence of thick pork bones. The homemade thin noodles have a firm texture that pairs well with the soup. The chashu is a crispy pork belly roll with a sweet fattiness and savory lean meat. The double garlic flavor from the garlic chips and freshly crushed garlic enhances the noodles. Despite planning to stop after this bowl, I couldn't resist ordering a refill of noodles for 100 yen. The freshly boiled noodles have a wheaty aroma, and after mixing them in the soup, I enjoy them with the remaining seasoned egg. The semi-soft yolk adds a sweet richness.

Second visit. I ordered tonkotsu ramen with extra noodles, cooked firm. The rich soup is well-balanced and not too overpowering, and pairs nicely with the straight thin noodles. The thinly sliced chashu and garlic chips complement the dish well. A must-visit for tonkotsu lovers. The staff at the restaurant are all friendly, which is another plus point.

Tokyo Nishitokyo City Mukaidaimachi. This ramen shop offers a variety of ramen dishes, including an adaptation of the local ramen "Tama Ramen" from the Tamana region in Kumamoto Prefecture, Taiwan ramen, abura soba, and tsukemen. The owner trained at the long-established tonkotsu ramen shop "Kiraboshi" in Musashisakai and opened this shop in April 2010. The nearest station is a bit far, at TANASHI station on the Seibu Shinjuku Line. It's about an 8-10 minute walk from the south exit along the Musashisakai Street. I've always wanted to visit this place. I had previously tried the thick and rich tonkotsu ramen at "Kiraboshi" in Musashisakai, so I was excited to try it here. On a weekday around 11:30 am, there were 2 customers ahead of me and 1 behind me. The owner couple and an assistant were working. The shop has only counter seats surrounding the kitchen in an L-shape. It operates using a ticket vending machine. Above the counter, there are several signed autographs from well-known writers in the ramen industry. I personally don't care much about popular or award-winning places, but it seems to be well-known to the general public. I ordered the following items: All-in-one ramen 1080 yen, Extra noodles 100 yen, Negi-tama mini chashu rice bowl (lunch only) 200 yen. First, the mini bowl arrived with plenty of thinly sliced chashu and green onions. The bright yellow raw egg looked beautiful. I drizzled the provided soy sauce over it. It was delicious. Then, the all-in-one ramen arrived. I took a sip of the soup first. It was indeed thick and creamy as rumored. The tonkotsu flavor was strong, with a hint of a porky smell. The noodles were thin and straight, as is typical with tonkotsu ramen. The chashu was amazing! There was a thick slice of special rolled chashu, along with three thin slices of regular chashu. It was delicious. I might consider adding the extra thick chashu for 200 yen. Other toppings included fried garlic, half-boiled seasoned egg, chopped green onions, and seaweed, which are essential for Tama Ramen. This dish definitely calls for extra noodles. The owner was a bit reserved, and the cramped counter seats made it uncomfortable for me as a big eater to fully enjoy the ramen. Also, the price for extra noodles has increased from being free to 30 yen, then 50 yen, and now 100 yen, which was disappointing for me. Despite these drawbacks, the ramen lived up to its reputation as a top-notch tonkotsu ramen in Tokyo. It was very delicious. #Sekiwake #10thBowlIn2022 #TamaRamen #RootsOfKumamotoRamen #KouchamaDon #TonkotsuRamen #TaiwanRamen #AburaSoba #Tsukemen #ExtraNoodles100Yen #CanOrderFirmNoodles #SaltAvailable #MusashisakaiStreet #ProvisionalBest #HighPossibilityOfRevisiting.

First visit. High expectations can be placed on a place with high ratings like this. No wait before the lunch rush, entered the restaurant. The smell of tonkotsu broth hits you as you walk in, getting excited. Chose the all-in-one option for 1080 yen at the ticket machine, then sat at the counter. Watched the careful cooking process and in about 5 minutes, the bowl arrived. Started by slurping the soup, which was thick and rich with a robust pork flavor. There was fresh garlic and fried garlic provided, but I opted not to use them this time. The fried garlic already in the bowl added a nice crunchy texture and great flavor. The noodles were slightly flat, on the thinner side with a firm bite, absorbing the soup well. Be careful if you plan on getting a noodle refill as the soup amount might be a concern. I didn't plan on getting a refill but the deliciousness got me. The chashu consisted of 3 thinly sliced rolls and one thick slice, smoky with lean meat and a good chew. The seasoned egg had a runny yolk. This place is amazing... Great value for money, deserving of the high praise. Thank you for the meal!