This time the restaurant is "Sakura-josui Funakoshi" located in Sakura-josui. The shop is run by someone who trained at the famous shop "Watana" in Takadanobaba. It has been gaining a lot of attention since its opening. The nostalgic appearance of the ramen has been tempting me since before it opened. The location is just a short walk from Sakura-josui Station along the Koshu Highway. It's 11:15 am and there are about 30 people in line. It's crazy. Waiting outside along the Koshu Highway during this season is a bit tough. After waiting for about an hour, we finally entered the shop. The turnover seems to be quite fast considering the length of the line. I ordered the "Wonton Men (Salt)". The shop is small with L-shaped seating for 7 people, but it doesn't feel cramped at all. Shortly after, the Wonton Men arrived. The irregularity of its appearance gives a nostalgic feel. It looks delicious. Let's dig in. Rating: - Wonton Men (Salt) 1150 yen Wow! The soup is so good. As soon as I took a sip, I knew I was in for a treat. The salt soup has a clear umami taste that immediately catches your attention. It has a thick pork bone soup-like richness with a salty yet clear and full-bodied flavor. I can faintly taste pepper, and the broth is incredibly well-balanced, with a hint of the old-fashioned street stall noodle shops. It's amazing. The noodles are chewy hand-kneaded curly noodles cooked just right with a firm texture that complements the rich soup perfectly. The toppings are all excellent. The wontons are small in size with slightly thick skins, making for a great match with the soup and a deliciously light filling. The chashu is smoky and tender. By the end of the bowl, I regret not ordering more, the green leaves add a nice touch to the flavor and the onions and bamboo shoots go perfectly with the soup. everything was delicious. The soup covers the noodles generously, and even though the portion seemed quite large, it disappeared quickly. It was a real treat. Epilogue: With every bite, I felt happy as everything in the bowl was delicious. It reminded me of my favorite salt pork bone ramen shop, as well as simple Chinese soba noodles that were once served at the local public pool. The taste brought a nostalgic feeling but at the same time, it was evident that everything from the noodles to the soup and toppings had been refined and polished to a new level of quality. I can't quite find the words to describe this delicious ramen, but it was truly unparalleled. Although it might be a bit of a wait to visit again, I definitely plan to come back when I have the chance. Thank you for the delicious meal.

I lined up 15 minutes before the store opened, and had to wait for about an hour. It was maybe the third round of customers. The soup looked light with a milky, thick texture and spinach on top, almost like a light home-style ramen. When I took a sip of the soup, it seemed like a chicken white broth. The owner asked if I wanted less quantity, but I usually decline. The ramen had a generous amount of noodles, with 5-6 wontons and 3 slices of chashu making it quite voluminous. The noodles were hand-made and matched well with the soup. The wontons had a firm skin, minimal filling, but with a hint of ginger. The chashu was surprisingly soy sauce-flavored, but the contrast with the soup and wontons created a good balance. I finished the meal by pouring my favorite vinegar over it. Despite being overwhelmed by the portion, looking back, it was a well-balanced bowl of ramen. It felt like even after 20 minutes had passed since opening, some customers from the first round hadn't finished eating yet. The place is always crowded, so it's best to visit when you have time to spare.

I visited at 11:20 on Saturday. Waited in a line of about 15 people for about an hour before getting inside the restaurant. I ordered the Char Siu Wonton Noodle. The curly noodles were well coated with animal-based soup. The soup was delicious. The portion of wontons, char siu, and noodles was huge. I had confirmed in advance through a Eatery review that you could choose a smaller amount of noodles, 150g, but even with 200g, there was quite a lot. It was a challenge, but I enjoyed it. Thank you for the meal.

I arrived around noon on a weekday. I lined up for about 30 minutes before entering the restaurant. Following the recommendations, I purchased tickets for the salt wonton ramen and flavored egg. Water is self-serve. There is a water pitcher at the counter, but some people tend to use it exclusively for themselves (laughs). I went to try the wonton, and it was indeed delicious. The noodles, soup, and chashu were all tasty, but there was too much for me, and I started to feel uncomfortable halfway through. I heard someone who came later say "less noodles," and I realized that's it! It was written on the ticket machine, but I'm not good at speaking up. Oh, the flavored egg has a sweet and gentle taste similar to homemade ones. I still don't understand why I felt as full after one bowl of ramen as I do after eating 40 pieces of a certain sushi, but considering the cost, it might be worth it.

I used it for lunch. I visited on Saturday at 2:30 PM and there were about ten people waiting. I was able to get in after about 20 minutes. First, you buy a meal ticket. I ordered salt wonton noodles with a flavored egg topping. It was served in about 10 minutes. As for the taste, it was a rich salt ramen and it was delicious! The pork bone-based soup was well seasoned with pepper, resulting in a rich flavor despite being salt ramen. The noodles had a good chewiness and there was plenty of them at 200 grams by default. They were delicious, being medium-thick curly noodles. The wontons were also very juicy and delicious. I hadn't eaten such a rich salt ramen before, but it was delicious.

Sakurauesui Funaoshi @ Sakurauesui ● Char Siu Wonton Ramen (Salt) $15 ● Seasoned Egg $1.20 Opened in January 2023, "Sakurauesui Funaoshi" is located a 3-minute walk from the north exit of Sakurauesui Station on the Keio Line in Setagaya Ward, Shitatakaiido, along Koshu Kaido. The owner, Setsuya Funaoshi, honed his skills at the renowned Takadanobaba shop "Watana" for over 12 years starting in December 2009 before branching out on his own. Highly anticipated for its opening, the restaurant has been attracting constant lines of customers on both weekdays and weekends. Funaoshi is the fifth official apprentice to be granted independence by the legendary ramen consultant and representative of "Watana Style," Jikuan Watanabe, who has only certified four disciples thus far. The other four certified apprentices have since opened their own successful shops: Ito of "Izuku-Gonojin Seisakusho," Kurata of "Papapayain," Saito of "Ramen Gottsu," and Aota of "Sendai Kuroku." Since its opening, "Sakurauesui Funaoshi" has continued to be a highly popular new restaurant, with lines stretching beyond the storefront even six months after its debut. Arriving on a Saturday just before opening at 10:30 a.m., there was already a line of over 15 people. At exactly 11:30 a.m., after an hour of waiting, we were able to enter the 7-seat counter-style restaurant with a modern interior featuring concrete walls and white wooden counters. At the entrance, there is a ticket vending machine offering a limited menu as of September 2023, featuring only salt-based Chinese noodles such as Ramen (950 yen), Wonton Ramen (1200 yen), Char Siu Ramen (1250 yen), and Char Siu Wonton Ramen (1500 yen), with various toppings available. Noodle portions include a standard 200g and a large serving of 300g (+100 yen). The owner's recommendations are the "Wonton Ramen (Salt)" (1200 yen) and the "Seasoned Egg" (120 yen). Opting for the "Char Siu Wonton Ramen (Salt)" and "Seasoned Egg," we were served in simple white bowls accompanied by a ladle on a silver plate. The soup, pouring generously from the bowl, had a classic northern Kanto and Tohoku-style appearance, with a soup base that was rich and slightly cloudy, filled with an impactful flavor from a dynamic blend of pork, chicken (including old chicken, chicken bones, and chicken momiji), and a hint of beef broth. Accompanied by a peppery spiciness, the soup created layers of flavor combining animal-based broth with the nuanced taste of kombu and dried sardines. The noodles, supplied by "Mikawaya Seimen," are medium-thick noodles specially made to order, with a mix of wheat flour and a water ratio specifically designed for hand-kneading just before boiling. After multiple trials, a custom-made noodle with enough firmness to facilitate hand-kneading was perfected. The noodle's robust texture matched well with the rich and flavorful soup, providing a satisfying chew. The Char Siu included two types: a smoked pork loin prepared on a roaster and a simmered pork belly cooked in the soup. The smoked pork loin exuded a smoky aroma, while the tender pork belly melted in the mouth with a sweet richness. The wontons, with a smooth skin texture, were filled with a meaty and flavorful stuffing. Toppings such as komatsuna greens, menma (seasoned bamboo shoots), crunchy negi, and other condiments were intentionally arranged to create a harmonious balance within the meal. Though initial experiments included light ramen with premium ingredients and trendy elements, Funaoshi ultimately decided that the ramen he wanted to serve wasn't represented by those options. After deep consideration, he found his vision and created a ramen that truly reflects his pursuit of flavor and presentation.

This is delicious. I walked about 3 minutes from Sakurajosui Station to the always crowded Funakoshiya along Koshu Highway. I had the Salt Wonton Noodle with Egg Topping. I took a sip of the soup that looked substantial. The ginger had a strong flavor, making the soup rich yet light, refreshing, with a nice balance of saltiness and sweetness. Some say the pepper is too strong, but it's probably the ginger. The moderate kick, like when eating ginger candy, is throat-soothing and seems good for the body. The noodles are medium thick and curly, with a strong presence that is also delicious. The garnish includes large leeks and greens that complement the soup well. The soup and garnish alone are seriously delicious. The bamboo shoots are well seasoned and add a nice touch. There are three types of sliced pork: belly, thigh, and loin, perhaps? The belly is tender with soy sauce flavor for variety. The thigh is meaty, and the loin? lightly smoked? It reminds me of the amazingly tasty sliced pork from Kyuugayama Kai. And the wontons. They have a nice, tightly twisted shape like a paper doll, with filling flavored with ginger and soy sauce, a classic taste that's delicious. The egg is nicely runny, no complaints there. I finished the soup completely, so I'll definitely revisit!

The casual and polite atmosphere of the place reflected in the taste, service, and the ambiance of the restaurant. You can tell that the owner and staff really care. The thick, curly noodles, flavorful but not overpowering broth, thick but tasty chashu, and chewy wontons, along with crispy greens, made for a delicious meal.

Today's lunch was at Funakoshi. I lined up outside as usual before entering. For my order, I naturally chose the salt wonton, with an added egg. I debated getting the large portion but decided on regular size due to a gut feeling. The staff tried to explain something to me, but I couldn't quite catch it because of my mask. I later realized they were suggesting to add the chili oil in front of me. However, a couple that seemed to be self-absorbed took all the water and chili oil, without any staff intervention. Disappointed by the lack of action from the staff, I left without saying anything. I learned that dining experience is not just about the taste of the food. Goodbye.

First Visit On my recent visit here, I noticed that they have temporarily stopped selling soy sauce and are only offering salt broth ramen (Wonton Men with salt for 1200 yen). The noodles are medium thick with a strong wave-like curl, and they are delicious. The default serving size is 200g, which gives a good amount to chew on. The rich soup base contains various ingredients and has a delicious taste, however, I found the pepper to be overpowering and not to my liking. I was hoping that the flavor would change as I ate more, but unfortunately, the pepper remained dominant until the end. In the second half of the meal, I added some recommended vinegar and chili oil from the condiments provided by the restaurant, which complemented the dish well and reduced the pepper's intensity. The char siu had a pleasant fragrance and was quite delicious. If I were to visit again, I would definitely order extra char siu. The wontons were quite tasty but of a typical good student type quality. The green vegetables paired well with the ramen and were enjoyable. Additional toppings such as menma and green onions are available. The seasoned egg priced at 120 yen had a strong salty and rich flavor, with the gooey yolk being particularly flavorful. It was a subtly unique and delicious egg. The table condiments provided included a strong and spicy chili oil, finely chopped garlic with a strong aroma, delicious menma, which enhanced the flavor, vinegar which paired well with the salty soup, and pepper which was not used. For a small bottle of Sapporo Black Label beer priced at 400 yen, customers can take it themselves from the case provided, and accompanying condiments include menma and green onions. Overall, despite the disappointment of the strong pepper flavor in the soup not aligning with my preference, I found the meal to be quite delicious. If the soy sauce broth had a milder pepper flavor, I would consider revisiting the restaurant as it could significantly change my evaluation. The service and ambiance of the restaurant were bright and pleasant. Thank you for the meal.

The wonton with a strong ginger flavor is delicious! The punchy salty soup is also tasty! I visited during lunchtime. The location is about a 5-minute walk from Sakurajosui Station on the Keio Line. The owner of the restaurant is originally from Watanabe in Takadanobaba and the shop has been very popular since opening. Based on reviews, it seemed like the waiting time had decreased, so I decided to visit. When I arrived at the shop, there was a wait of about 20 people... still quite a lot... waited for 1 hour to enter. After me, the line had grown to about 30 more people... amazing. The waiting area is under the sun, so I recommend borrowing the shop's parasol. I ordered the Wonton Men with Salt for 1,200 yen and seasoned egg for 120 yen. It was served in about 5 minutes. [Visual] There are so many toppings that the noodles are not visible. The color of the soup is cloudy with a strong salty impression. [Soup] First sip... delicious! The spicy soup is rich in flavor, with a strong salty taste. I don't usually put pepper on my ramen, so maybe I feel it more strongly... in any case, it's a delicious soup. [Noodles] Medium thick noodles. Kneaded and then boiled. Good texture with a nice mix with the soup. [Wonton] Wonton with a strong ginger flavor. The smooth texture of the skin is good. [Chashu] Soft and delicious. I thought about adding more chashu, but this amount was just right. [Seasoned Egg] The flavor has just the right amount of seasoning and is delicious. After finishing the meal, my impression was that the soup had a punch, and the wonton was also delicious. It had been a while since I had a spicy ramen with pepper. I feel like it's nice to have a spicy ramen every now and then, and I might consider using the table pepper. The balance, including the wonton, was just right in this salt ramen. I enjoyed it deliciously!

This newly opened ramen shop, probably soon to be one of the top 100 in the area, along Koshu Kaido, has been receiving great reviews for their wonton ramen. I arrived 12 minutes before closing time on a Saturday and there were already 10 people waiting outside. They were out of soy sauce, so I tried the salt wonton ramen. I dipped the wontons in their recommended chili oil and used vinegar for flavor at the end. I enjoyed the soup, and I definitely want to try the soy sauce next time. I preferred the noodles in the second half of the meal. The wontons, which the shop is known for, were excellent. This was one of the best wonton ramen dishes I've had this year.

Established in 2023, this restaurant called "Funakoshi" is highly popular and known for its long queues during peak hours. The author visited the restaurant on a holiday and chose the Wonton Ramen (salt flavor) with a side of Sapporo Black Label beer. The beer was described as having a light sweetness and a refreshing finish, making it a perfect pairing with the meal. The Wonton Ramen arrived with a generous portion size, featuring large wontons and a rich broth. The broth was a mix of pork and dried fish flavors, with a hint of sweetness that elevated the overall taste. The noodles were hand-kneaded, providing a strong foundation for absorbing the flavorful broth. For those looking to add some extra flavor, the author recommended adding a small amount of garlic and chili oil to enhance the richness of the broth. Additionally, a dash of vinegar could help balance out the strong flavors for those who prefer a milder taste. Overall, the author praised the restaurant for its hearty portions, bold flavors, and high-quality ingredients. They enjoyed the combination of the Wonton Ramen with the Sapporo Black Label beer, making it a satisfying meal experience.

The level is high! This restaurant is located in Takadanobaba and it's run by the owners who used to work at Watanabe. I ordered the Char Siu Wonton Ramen with salt flavor. The noodles were thick, curly and had a great texture and flavor. The wontons had a Chinese touch to them. The char siu seemed to be smoked, and it had a tantalizing aroma. The vegetables were a nice palate cleanser. The soup had a strong pork bone salt flavor, which was a bit salty for my taste but still good. It's a new restaurant, so I feel like they will improve with more experience. Sorry for being amateur and having a critical opinion. I will definitely go back!

"The ramen shop always crowded with a line during lunchtime. Finally had the chance to line up as it wasn't too hot and the line was shorter than usual. The turnover at this shop was good, got my ticket in about 30 minutes and went inside. There were only 8 counter seats, but the kitchen was surprisingly clean and many female customers were inside. The soy sauce ramen was not available that day so I chose the salted wonton noodles. The normal portion was 200g and the large was 300g, so I asked for a smaller portion (150g) due to feeling unsure. The wonton was delicious and it was just enough. The rich and deep soup was a nice change from the clear broth that's popular now. The thick noodles were satisfying, and the rough-cut green onions and leafy vegetables added great flavor. The flavor of the bamboo shoots was also strong, keeping the meal interesting throughout. The wontons were also filled with tasty meat. The chashu was not the rare type that's trending right now, but it was cooked perfectly without being dry. If possible, I'd love to bring home some chashu, wontons, and bamboo shoots for later. The owner was busy but still managed to be kind, advising an elderly woman not to force herself to finish if she couldn't. He was a gentlemanly and wonderful person. I'd like to try the soy sauce wonton and chashu noodles next time when it's available. Thank you for the meal."

I visited yesterday for lunch at Sakurajosui Funakoshi for the first time. The soy sauce flavor was not available, so I had the Salt Wonton Ramen with seasoned egg for 1200 yen + 120 yen. First, the soup has a gentle flavor, but it's overwhelmed by the punch of pepper. The noodles are chewy, the char siu is tender, and the wontons are fluffy and very delicious. Unfortunately, the pepper in the soup is too strong. I would like to ask for it without pepper on my next visit.

"Sakurajosui - Funakoshi" is run by Mr. Funakoshi, who trained at the leading Tokyo restaurant "Watarinabe". The new restaurant has been attracting attention from ramen enthusiasts, and I was finally able to visit it myself. [Order Menu] Salt Wantan Noodles: 1,200 yen As soon as I took a sip of the soup with the spoon, I was surprised by the depth and richness of the flavor. The taste was something I had never experienced before, and the simple word "delicious" resonated in my head. It seems that the soup is based on pork bone and chicken, without any chemical seasonings, which was surprising to achieve such a bold finish. The noodles were hand-kneaded with medium water content, providing a satisfying texture that did not get overpowered by the soup. The compatibility with the soup was excellent. I would like to come back to try the soy sauce flavor next time. I believe this restaurant is sure to make it into the top 100 on Tabelog. Thank you for the meal."

First visit. Saturday walk from Hamadayama through Kamakura Kaido, the midday heat still piercing from the pavement, but relieved by the shade of the buildings on Koshu Kaido. Just before reaching Sakurajosui, a queue of about 4 people was shorter than expected, entering the shop in about 15 minutes, feeling youthful despite being a middle-aged man. Purchased "Chuka Soba Shio" at the ticket machine, verbally ordered 150g of noodles instead of the usual 200g for a second helping, to the female staff member at the counter. The kitchen was operated by the shop owner and a female staff member, with the sight of the owner hand-kneading the noodles, seeming to take time in the cooking process? After gazing at the kitchen for about 5 minutes, the noodles arrived. The unique scent was not a concern, the medium-thick noodles and slightly cloudy broth gave off a punchy vibe. Starting with separating the ingredients and slurping up the noodles, the hand-kneaded noodles aimed to intertwine with the soup, reminiscent of a firm, slightly hard-boiled, medium-thick style similar to a house style. The chewy texture with a slight firmness was irresistible. Next, directly sipped the soup from the bowl, a slightly thickened pork clear soup, with a light and mild animal-based saltiness, containing a hint of ginger scent subdued to the limit, with little to no strong taste, making it easy to eat. Thank you for the meal. Despite the 150g of noodles, a satisfying bowl, probably the reason for the many female and child customers. Now, let's head towards Shitamachi and resume the walk!

I had the recommended "Wonton noodles (salt)"! It is located about a 5-minute walk from Keio Line Sakurajosui Station. If you exit from the north exit and walk to the right, turn left at the end, then turn right on Koshu Kaido, the restaurant will be on your right. Around 12:30 on weekends, there were about 6 people lining up. I'm not good at waiting in line, so I watched from the side and was prepared to give up if it took too long, but surprisingly, many people quickly left the restaurant and I was able to enter immediately. It was a wait of just over 5 minutes. It seemed there were about 10 seats at the counter-only restaurant. Once you enter, you first purchase a meal ticket at the machine and then sit at an available seat. 【Order content】 - Wonton noodles (salt): 1,200 yen - Large serving: 100 yen - Seasoned egg: 120 yen - Total: 1,420 yen The dish includes about 5 wontons, about 3 slices of chashu, bamboo shoots, komatsuna, chopped green onions, and more. The topping includes a seasoned egg. 【Impression of Wonton Noodles (salt)】 - [Noodles]: Slightly thick curly noodles. The noodles are quite curly. They are long, making it easy to slurp. The color is whitish. The texture is chewy and has a good firmness, making it a great match with the soup. - [Soup]: Recommended the salt flavor. It is a somewhat cloudy clear soup. When you sip the soup with a ladle, you can taste a slightly thick and rich white soup with a good umami flavor. The soup is a mixture of pork bones, chicken, bonito flakes, pepper, ginger, and various other ingredients, creating this delicious soup. - [Chashu]: There are two types of chashu, pork belly, and pork shoulder loin. The chashu here is tender and flavorful. The chashu has a good aroma and tastes excellent. - [Wonton]: There are about 5 wontons in the dish. The wontons are filled with ginger-flavored meat and have a smooth texture, making them delicious. - [Bamboo shoots]: Slightly brown bamboo shoots with a solid seasoning and a great smoky aroma. - [Komatsuna]: There is komatsuna in the dish, not spinach. It adds a nice touch and goes well with the ramen. - [Green onions]: The green onions are in a normal amount and add a nice accent to the dish. - [Topping: Seasoned egg]: The seasoned egg has a rich flavor and a reddish yolk, making it a great addition to the ramen. Overall, I was particularly impressed by the soup. The fact that such a flavorful broth can be achieved with just salt amazed me. The soup is rich, and the curly noodles slurp up the flavors perfectly. The chashu and other toppings enhance the experience. The 300g of noodles disappeared quickly because it was delicious. It was truly an amazing bowl of ramen.

I arrived at the restaurant at 10:10 am on a weekday in August 2023, and was the first in line. The umbrella rental service was helpful. By 10:40 am, there were 6 people in line, and about 10 people were lined up when the restaurant opened. I ordered the salt Chashu Wonton Ramen. The soup, wontons, chashu, everything was delicious, and even with less noodles, I was fully satisfied. The soup was rich and flavorful, different from regular salt ramen, with various umami flavors that I haven't tasted much before. I added chili oil and vinegar for flavor variation and enjoyed it until the end. It was worth waiting in line to eat here. This ramen shop is definitely worth visiting again. Even though it's already popular, the wait on weekdays seems shorter compared to other highly popular shops.

A popular new restaurant in Sakurajosui that opened recently. It's located next to the well-established Aburaya-tei, very close to the station for easy access by train. The fact that they clearly state they stop serving at 3 pm is great. Arriving around 2 pm, there was already a line of about 10 people. The turnover rate wasn't very high, so I had to wait for over 30 minutes. They even provided parasols for those waiting in the scorching sun, which was an excellent service. I ordered their most popular dish, the salt wonton noodles. The soup, labeled as salt, was actually a creamy white broth with a perfect richness. It was not overly boiled but had just the right level of freshness before oxidation. They seemed to have blurred the line between rich and light broths. The hand-kneaded curly noodles were top-notch, and the toppings were also excellent. The green onions weren't spicy, the bamboo shoots were tender and juicy, and the wontons were thick and juicy. The high quality of the noodles, soup, and toppings was truly impressive. It's no wonder this new restaurant is so popular.