I have been to the elegant salt ramen main store that represents Machida, but it was my first visit to the store in front of the station. The main store has been selected as one of the top 100 ramen shops. I always end up ordering the reliable salt ramen after hesitating over various options. This time I tried the Salt Flavored Egg Ramen for ¥1,020. The clear soup was incredibly beautiful, with a good balance of local chicken and chin broth, resulting in a very refreshing taste. I could directly feel the umami of the soup. The homemade noodles made from 100% domestic wheat had a smooth and delicious texture with just the right chewiness! The salt flavored egg had a runny yolk with a strong dashi flavor. The chashu was tender and delicious due to low-temperature cooking. The BGM in the restaurant is hard rock, which made me eat faster than usual, haha. The taste is slightly different from the main store, but it is still delicious. It may be a bit light for those who prefer strong ramen. This gentle tasting ramen is recommended for women and is perfect for a post-drinking meal. Please try it out! Machida Soup Restaurant Salt Ramen Evolution Machida Station Front Store 3-minute walk from Machida Station *Closer to the Terminal Exit!

- Shop name: Machida Jukuba Shirao ramen Shinka Honten, rated among the Ramen Hyakumeiten 2022 - Location: About 5 minutes walk from Machida station - Budget: 1,120 yen - Ordered menu: Shirao ramen with seasoned egg - Pre-rating: 3.79 Located in the fiercely competitive ramen district of Machida, this shop was selected as one of the top 100 ramen shops. I visited this shop for the second time, choosing the white soy sauce ramen this time as I had tried the popular salt ramen before. I visited around 7 pm on a Saturday and was able to enter immediately without waiting in line. The shop does not offer extra-large portions, which was a bit disappointing. The soup had a strong sweetness from the soy sauce, with the soy sauce flavor dominating and lacking the delicate touch of the salt ramen I had before. The noodles were thin and straight to match the soup. The chashu was a combination of chicken and pork, both prepared low-temperature style and had a nice texture. It was delicious, but as someone who wanted a strong ramen after drinking, it felt a bit lacking in intensity. It's a gentle and mild ramen, which may be preferred by female customers.

It's about a 10-minute walk from Machida Station, a little off the main street so it might be hard to find at first. I arrived at 11:00 and was third in line. I bought a food ticket and then ordered the Shio Tamago Ramen. It seemed like many people were ordering the Tsukemen. The ramen arrived quickly with thin noodles that looked delicious. The soup was incredibly tasty, and I noticed it was called "agodashi" (fish broth) on the bowl. Next time, I'll try the Tsukemen that everyone else was enjoying.

Today, on my way back after dropping off my daughter, I visited this shop for the first time. I arrived around 10:45, and perhaps because it was the final day of a three-day weekend and the heat was still intense, there was no wait and no parking issues. I was seated promptly at 11:00 and purchased my meal ticket for the Niboshi Shio and Tori Shio rice bowls. The soup had a gentle flavor, written as pork bone on the menu but not overpowering, smooth, with a subtle lingering taste of dried sardines, delicious. The noodles were medium-thin straight noodles, homemade as mentioned, with a perfect chewiness, similar to Santouya's taste. The Tori Shio rice bowl, with chicken pieces marinated in salt sauce and soft, tasty chicken chashu, was delightful, although I had forgotten that I had consumed a lot of chicken during yesterday's barbecue. The thin yellow paste on the rim of the bowl was horseradish, offering a wasabi-like spiciness, salty, and made with fat perhaps? It enhanced the dish when dipped in the noodles or mixed into the soup. Similar to a local ramen spot near my home, this was the ultimate salt ramen. If it's always this empty, I would be inclined to visit multiple times for this delicious bowl.

About a 16-minute walk from Machida Station. When it comes to salt ramen in Tokyo, this place is an evolution! A renowned spot for salt ramen! If you love salt ramen, you must visit here! Let's start with the soup! The flavor of the chicken is concentrated, and they use a blend of 5 types of salt for the broth! You will keep drinking the soup without any trouble, it's that good! The noodles are made from domestically produced wheat, thin and straight noodles! The clean noodle line shows how delicious it is from the appearance! Despite the simple look, this ramen is packed with a deep and rich umami flavor!

When I arrived first, the owner was taking a break due to an injury. There were four customers ahead of me. I parked at a coin parking spot and saw that the restaurant parking lot was empty. The restaurant had a counter with 8 seats, as well as two tables for 2 and 4 people. I haven't eaten much tsukemen before, but I think I prefer the rich broth style. However, it was delicious. I finished all of the soup.

I visited this place before it moved, and it was my first time back in a while. There was no line, which made it very comfortable. I ordered the special salt ramen, and it was as delicious as ever. The soup was so good that I finished every last drop, and the level of satisfaction was just like before. The capacity of the place is decent, and since they have multiple locations, the waiting time is not bad at all. It's great to be able to enjoy such high-quality ramen so easily. Thank you for the delicious meal!

From my house, it takes almost an hour to get to the nearest station, and then another 1.5km from there. I had been putting off visiting this restaurant, even though I had been to the one near the station. I went on a Sunday to try to achieve my goal of visiting 100 famous restaurants on Tabelog. Despite not looking like a popular restaurant from the outside, this place had a cool American rock vibe inside. I ordered the salt ramen with all the toppings. The soup was delicious! Many ramen places lose flavor as they cool down, but this one remained tasty until the last drop. The base, mainly made from chicken, was clearly well-made. The noodles were thin and soft, but I prefer them a bit firmer. The chashu (sliced pork) consisted of both chicken and pork, with the chicken one being more enjoyable as it was tender. The soup was exceptionally good, and I ended up finishing the whole bowl. The rest of the ramen seemed like it was from a previous era. Has it not evolved?

I had the Chashu Ramen and Chicken Chashu Ramen at the ramen shop "Machida Jyuba Shioramen Shinka Honten" in Machida. The soup is made by carefully extracting the umami of local chicken from Okayama and Yamanashi prefectures, adding dried fish from Nagasaki, and blending five selected types of salt. This salt ramen, made with a total of over 30 ingredients, is incredibly delicious, and the chashu was also very tender and amazing. It's no wonder this place has been selected as one of the top 100 restaurants on Tabelog for the past six years. The location is convenient, there are no long lines, and they have table seats, making it a great place to come with family. #MachidaJyubaShioramenShinkaHonten #Ramen #RamenShop #MachidaRamen #RamenExploration #RamenLovers #SaltRamen #DeliciousFood #Foodstagram #RamenEnthusiasts #ChashuRamen #RamenWeather #MachidaLunch #MachidaDate #DippingRamen #Tabelog #TabelogTop100 #RamenTop100 #GurufacuCertifiedAmbassador #Higur #TokyoGourmetReport

[Machida] Machida Jyuba Shioramen Shinka Hon-ten Shio Zenbu-nose ¥1,320 (Shio Ajitama, Chashu, Tori Cha) I've always been curious about Machida Jyuba Shioramen Shinka in the Machida area. Although there is a branch near the station, I decided to visit the main store. It's best to exit from the east exit of Odakyu line, but I came out from the JR exit, so it took me about 20 minutes on foot to arrive. (I took a bus back to the station on my way back.) When I turned down a side street from the main street, I found the shop, and for a moment, I was worried if it was open, but there was an open sign, so I felt relieved. There is also a parking lot where up to 4 cars can be parked. The interior of the shop has counter seats and spacious seating. It was a little past 12 p.m. on Saturday, but I was able to enter without waiting in line. Today, I ordered the Shio All Toppings ramen. I poured myself some water and waited for about 4 minutes for the speedy arrival of my bowl. When I took a sip of the soup, my mouth was filled with the umami of chicken. It was delicious! Looking at the carefully selected paper posted on the wall, it seems that they blend two types of chicken bone and agodashi with carefully selected salt. The noodles are homemade using 100% domestically produced wheat flour. The noodles were cooked a bit softer, which complemented the soup perfectly and tasted very delicious. The chashu consists of both pork and chicken chashu. While they didn't particularly stand out, the fact that there were three slices of each as toppings when ordering the all toppings option was a nice touch. Personally, I really liked the soft-boiled egg. It was a bowl that made me feel the overwhelming dedication to the noodles and soup. It was delicious and I finished the entire bowl.

I visited Machida Shujibaa Shioramen Shinka Honten on a weekday night! Since it was night, there was no queue and I was able to enter straight away. I bought a food ticket and sat down. The interior of the restaurant had a cool atmosphere with nostalgic Western music playing! I ordered the special salt ramen, and it arrived in about 10 minutes. The special salt ramen had a strong chicken flavor in the soup, and the soft, thin noodles combined well with the soup, creating a perfect harmony. The toppings, like the tender roast pork and especially the chicken chashu, enhanced the richness of the soup. The seasoned egg had a nice salty flavor and the creamy yolk added a sweetness that heightened the appetite! As I continued eating, the soup transitioned from a chicken-based umami to a stronger seafood umami, making it enjoyable until the last drop! It was a truly satisfying bowl of ramen that evolved with each bite! Thank you for the meal!

Visited the main store for the first time in a while on August 19, 2023. I ordered the White Soy Sauce Ramen with Chicken Char Siu Topping (1300 yen) and Chicken Salt Rice (380 yen). When it was served, it looked similar to salt ramen. Before tasting the soup, the chicken flavor was strong, but once I tasted it, the mildness of the soy sauce came through and it was delicious. The whole wheat noodles paired perfectly with the soup. Mixing in black shichimi halfway through and drinking the soup added depth to the chicken and white soy sauce combination, making it a satisfying bowl until the end. The chicken salt rice was also tasty, with a flavorful sauce complementing the low-temperature cooked chicken, creating a delicious dish that whets the appetite. Thank you for the meal!!

First visit. Today is Saturday walk, with morning news urgently reporting the ongoing heatwave surpassing records, water accidents and bizarre incidents. The internet quickly spreads news of events that were previously overlooked, truly showcasing the exceptional skills of news outlets in delivering news at all times of the day. The feeling of inadequacy in aiming for the highest peak in life is a never-ending pursuit (laughs). The journey from the station to the restaurant is less than 2 kilometers, under the merciless blazing sun - has the heatwave surpassed the limit? Arriving at the restaurant before opening time, unexpectedly securing a prime position (laughs)! As the announcement on the door is read through, the line grows to 10 people just before opening time. The restaurant opens on time, purchasing "shio ramen" from the ticket machine, directed to the counter by an employee. After reading the meticulous notes on the counter, the ramen is served in a splendid golden hue, displaying a simple and beautiful form. Unnecessary elements are eliminated (personally preferred), feeling deeply moved by this sensory experience. Immediately scooping up the noodles to taste. Are these medium hydrated thin noodles? The supple and smooth texture is delightful, unique to homemade noodles unlike firm or chewy textures. Next, sipping the soup directly from the bowl, the clarity from the painstaking extraction of flavors from local chicken and bonito creates a harmonious saltiness with a depth, showcasing an exquisite blend of sweetness, spiciness, and umami. Thank you for the meal. A fortunate encounter with a ramen worthy of traveling far for. Now, back to the Saturday walk!

I came to Machida City. When it comes to Machida, I think of Raibu, Koshinfu, and 69'N'ROLL ONE (Akasaka⇒Amagasaki), but there are also famous ramen shops here. Today I visited Shinryku Honten. I was surprised when I visited around 8 or 9 years ago in Shin-Yokohama with my senior. I arrived early to avoid the crowd, parked in a coin parking lot, and was able to sit down quickly as there were only a few groups inside. I wanted to try their salt ramen, but I was curious about the dried sardine salt flavor, so I ordered it. The Dried sardine salt ramen (950 yen) had thin whole grain noodles. I couldn't really feel the wheat flavor, but the texture when chewed was slightly chewy when absorbing the soup. The soup was a bit oily with a distinct dried sardine flavor and a hint of saltiness, creating a complex taste that you can't experience elsewhere. However, perhaps due to the oil content, it felt slightly blurred overall. As I continued to drink the soup, the oil stayed in my mouth, and the accumulated dried sardine and salt flavor became pleasantly enjoyable with a mysterious taste. The salt that blends in the soup shone on my tongue (haha). There was horseradish next to the bowl, which I encountered for the first time and tasted a bit sweet with a salty flavor, like wasabi, which made the soup taste sharp. The restaurant was full, but there were empty seats, so I debated whether to buy a ticket for the salt ramen and eat it, but since I had plans to eat again, I decided not to. The toppings were all well-prepared (the noticeable presence of the leeks was good), showing a sense of creating unique flavors that stood out from others. I believe the score will definitely go up when I try the salt ramen. No doubt. Thanks for the meal!

First visit♪ I thought that since Obon had passed, there wouldn't be any traffic jams, even in the peak of summer when visiting popular restaurants. But I was naive. It seems that it's normal for national highways to be congested on both weekdays and weekends. I arrived just five minutes after the opening, and found three parking spaces available. I had a bad feeling about it. When I entered, there were only two groups of four people at the counter. I paid 1,320 yen for the "all-inclusive" option. My prediction was right. The soup was lukewarm. Was it because it was on top of the pork charsu? The taste of the ramen was enjoyable, but the lack of warmth left me unsatisfied. I tried to compensate by adding more toppings like the beautifully presented chicken shoulder loin and rare charsu, but the oversalted taste of the seasoned egg ruined it. Although they seemed to use good quality ingredients, I couldn't help but feel that it was wasted. It reminded me of something a certain restaurant owner once said. Thank you for the meal♪

"Shioramen Shinka Honten" is the ramen shop I visit the most in my life. I come here 2-3 times a week at peak times. Today, I came to try the "Rich Walnut Sauce Cold Tsukemen" that I had checked on Twitter. The thick and rich dipping sauce, which is immediately visible, is completely different from the usual direction of Shinka-san, and I was curious about how it would be put together. The noodles seem to be the usual ones for tsukemen. When I took a sip of the soup, the sweetness and fragrance of walnuts come first, followed by the umami of the animal-based soup that ties everything together. The aftertaste is also walnut. If I were to compare it to something similar, it might be somewhat similar to sesame sauce. It's rich but not greasy at all, a refined chilled tsukemen as expected from Shinka-san. Thank you for the meal.

The gentle, flavorful chicken soup has a mild taste and slowly spreads its umami. This post serves as a memo with my personal rating and a brief comment to remember the deliciousness of the restaurant I visited. Please note that my ratings may vary depending on my physical condition and emotions.

I went to Machida City to part with my beloved car and pick up a new one. When it comes to Machida, "Machida Soup Base Shio Ramen Shinka" is very popular recently, so I arrived 15 minutes before opening and secured a table! I ordered the "Shio Ramen ¥900" and "Chicken Salt Rice ¥380" that I had researched in advance. The soup was light but flavorful, with two types of chashu that were very satisfying. The chicken salt rice had plenty of chicken chashu on top, and it was delicious! Lastly, I poured the soup over the rice to make a porridge-like dish, which was also very tasty!

Salt ramen with all the toppings for 1350 yen. The salt ramen soup has a light and gentle flavor. The soup is made by blending "whole chicken and local chicken bones soup with added jaw dashi, and 5 types of salt." The noodles are homemade at the noodle factory in front of the main store. The chicken salt rice has a rich sesame oil flavor and is very delicious. The interior of the restaurant is either hard rock or heavy metal style. There are 4 parking spaces, but they are small. The bowls are made of Arita porcelain, which adds to the high quality. Overall, it's not very memorable in terms of wanting to eat it again.

#Ramen Hyakumeiten Tokyo 2022 conquest journey 86th store # Machida Salt Shio Ramen Evolution Main Store The soup with whole chicken and bones, including chicken and fish, was well-balanced and delicious. The homemade noodles were thin and had a refreshing texture.

A salt ramen specialty shop that continues to evolve every day while pursuing the balance between soup and noodles. The main store is located 1.5km away from Machida. The owner, who was the manager of "Hirugao," a salt ramen specialty shop in the setagaya group, founded the shop in 2007 to pursue innovation. The soup is based on a dashi made from soy sauce, saba (mackerel) and konbu (kelp), with four types of salt from Kochi Prefecture and Vietnamese natural salt, each bringing out its own characteristics. The homemade noodles are made at the noodle factory in front of the main store. The noodles made from domestic wheat are better when cooked well, thus they have a commitment to refusing requests for firm noodles or extra portions. The 2nd store is located near Machida station. Location: 16 minutes walk from Machida station Business hours: [Lunch] 11:00-15:00 [Dinner] 18:00-21:00 * Only open on Sundays and holidays from 11:00-17:00 Closed: No regular closing days Crowded situation: I visited on a holiday afternoon. There was a line before opening. Today I ordered the "Shio Zenbu-nose" (¥1320) and "Chicken Salt Rice" (¥380). First, the soup gives a hint of chicken umami, but quickly integrates with the umami of seafood, making it refreshing to drink. There is no cloudiness or heaviness at all. Next, the thin noodles are soft, yet smooth and go down the throat smoothly. They have a core and a satisfying springiness that goes well with the soup. The noodles are so high in quality that you can't help but think how amazing this "homemade noodle" is. The chashu is marinated in a salt base and vacuum-packed before being cooked at a low temperature, which includes chicken thigh meat with a meaty texture. The chicken thigh meat is also used generously in the chicken salt rice, giving a tantalizing texture and surface. The flavored egg allows you to feel the saltiness throughout the egg white and the yolk is almost perfectly matured. The menma has a crispy texture that is pleasantly satisfying. It felt exceptionally delicious, as if it was evolving daily and even better than when I had it a few years ago.