Mendokoro Haru (Ramen) located in Taito-ku, Tokyo. Opened in July 2012. This renowned establishment has been at the forefront of the dried fish ramen scene for a long time. The atmosphere is not as intense as it used to be. The rich flavor of the egg noodles (1,020 yen) and the salted egg (250 yen) are simply unmatched. The rich broth balances the bitterness of the dried fish, the deep umami, and the saltiness perfectly, making it so easy to finish. The bitter-rich dried fish soup with onions, seaweed, and green onions is a perfect match. The medium-thin straight noodles from Murakami Asahi Seimen are low in water content, with just the right firmness and good chewiness, complementing the flavor of the wheat and tasting really delicious. Truly a place that satisfies dried fish lovers, a must-visit spot for those obsessed with dried fish flavors. Well done! 🍜

Visited on a regular Monday at 11:30 am. No wait. About 70% full inside the restaurant. It's a clean and beautiful ramen shop. After much deliberation, I decided to order the regular special Chinese noodles. I also added a salted boiled egg, totaling 1600 yen. Although it wasn't mentioned anywhere, it seems they also offer an extra noodle refill for 150 yen. I don't understand why they don't mention it on the menu. The taste is a classic bonito soup base, like a more refined version of Waseda Mercy. The noodles are the typical thin round noodles often used in bonito soup. The salted boiled egg wasn't particularly impressive, just a typical taste. Surprisingly, there was no line even during lunchtime. It might be the least crowded ramen shop among the top 100. The location is convenient and close to the station, so it's a bit strange. I would like to try the extra-rich flavor next time.

I visited the ramen shop five years ago, but it was so crowded that I was hesitant to go back. However, despite moving just 5 minutes away six months ago, I decided to give it another try. I arrived before 12 pm and surprisingly found one empty seat at the 7-seat counter. I ordered the X ramen with rich tonkotsu broth for 1,050 yen, and requested to exclude the chashu, with the option to add any topping for 150 yen. They even offered a free ajitama egg, just like they did 5 years ago. The service topping I chose was seaweed, which complemented the tonkotsu broth perfectly with its oceanic and fishy aroma. The noodles were firm and matched well with the broth. I also added a salted ajitama egg for 300 yen, realizing that the price had gone up since my last visit. I mistakenly told the young chef it had been 7 years since I last visited, and he replied courteously despite being busy. He mentioned that the shop was less crowded due to the post-holiday and impending rainy weather. I may consider arriving earlier next time. Thank you for the delicious meal!

Do not expect friendly service as some staff members speak informally. Ramen shop Sei is located near Iriya Station and is a popular restaurant known for their shoyu-based ramen that has been selected as one of the top 100 ramen shops in Japan! In conclusion, unless you really love dried fish, it may be better to try their shoyu ramen instead of the rich ramen. [Order] Rich ramen ¥1050 Seasoned soft-boiled egg ¥300 [Soup] Dried fish When I first tried the soup, the rich dried fish broth had a bitterness and a strong taste that dried fish lovers may find addicting. There is umami behind the bitterness. However, for those who are not big fans of dried fish, the taste may not be enjoyable. [Noodles] Thin straight noodles The noodles are thin straight noodles with a slightly powdery texture due to low water content. Chewing on the firm noodles gives a satisfying texture! The noodles absorb the broth well, resulting in a flavor that truly represents dried fish ramen. I've been liking this type of noodle recently. [Ingredients] Chashu, steamed chicken, onions, green onions, seaweed The chashu has a chewy texture similar to roast beef with a solid soy sauce flavor that contrasts the richness of the dried fish. The onions provide a spicy kick that refreshes the palate. I ordered seasoned soft-boiled egg as an additional topping after finishing the ramen. You can order it at the counter rather than the ticket machine. It is delicious, especially when mixed with soy sauce and enjoyed as a tsukemen-style dish. Adding vinegar from the condiment stand to the noodles is my recommendation. The flavor is great, so with better customer service, this place could be truly exceptional. Thank you for the meal, this is my 79th bowl of ramen this year. 21 bowls left to go.

Today, on this hot late summer day, I visited Ramen Tokyo Haru, a famous ramen shop located just 1 minute from Iriya Station on the Hibiya Line. Upon entering the cool and fragrant store, I decided to order their "Special Cold Soba" from the ticket machine since it was still quite hot outside. The seating arrangement consisted of a small L-shaped counter with 7 seats, with more than half of the customers ordering the cold soba. The dish arrived in about 5 minutes, and the cold noodles were refreshing. Although the scent of dried sardines was subtle due to it being cold soba, it still had a pleasant aroma when brought close to the nose. The soup was light and refreshing, yet packed with the umami flavor of dried sardines. It was not too strong, making it easy to drink and enjoy. The lingering depth and richness were truly remarkable. Perhaps the balance between the fish-based broth and umami components highlighted the difference in the sensory perception of flavors. Moving on to the noodles, they were firm and chewy, characteristic of low hydration noodles. The texture was similar to "barikata" or "harigane" from Hakata-style tonkotsu ramen - consistent and not becoming soft over time. The noodles also had a good adherence to the soup, possibly due to the oil on the surface. The chashu had a good chew and savory meat flavor, while the seasoned egg was exceptional. The garnishes of green onions, onions, and a touch of myoga added different textures and enhanced the summer vibe of the cold soba. Overall, it was a fantastic dish that was incredibly delicious. Truly impressive. Thank you for the meal.

I arrived right on time at noon on a holiday, waited outside for 15 minutes and then inside for 5 minutes. Once seated, I received my Ajitama Shio ramen about 5 minutes later. It had firm noodles and a light salt flavor with hints of fish. The table had vinegar, black pepper, and shichimi, but I didn't need to use any of them as the ramen was delicious from start to finish.

#Ramen #Iriya #Men Dokoro Seishui On Wednesday at 13:15, there was a wait outside with 1 person ahead of me until I was called → Then I was called and bought a meal ticket to wait inside Ordered ajitama ramen with a gentle shoyu soup and firm ultra-thin noodles Noodles were especially delicious Thank you for the meal!

I had a bowl of ramen at Menya Haru, which is about a 1-minute walk from Iriya Station. I arrived at 2:10 PM and there was no line, but unfortunately they were sold out of the chilled noodles. I ordered the regular instead. - Soup: The soup was light and clear, with no bitterness or fishy taste, but instead had a deep umami flavor from the bonito. It was very flavorful and delicious. - Noodles: The noodles were thin and straight, with a firm and satisfying texture that paired well with the soup. - Toppings: The bowl came with 2 slices of tender low-temperature cooked chashu, seasoned bamboo shoots, chopped green onions, and diced onions. The chashu was like a roast pork and very tasty, and the onions added a crunchy touch that complemented the noodles well. I enjoyed my meal today as well.

It has gotten a little cooler, but it is still quite hot. To reminisce about the record-breaking hot summer this year, I decided to try cold ramen. It was my first time having cold ramen at a restaurant, and I chose to go to "Sei" in Iriya. I arrived around 6 PM on a weekday and didn't have to wait to be seated. I ordered the Cold Soba (1,030 yen) and Char-mayo Rice (300 yen). The food arrived in just 5 minutes, and the bowl was cold. I was impressed that they went to such lengths. -The cold soup had a strong flavor of dried fish, almost bluntly so. Since it wasn't piping hot, there was no gentle hint of the dried fish flavor. Even when I tried to savor it, I could only sense a slight bitterness of the dried fish deeper in. The noodles were thin and solid, almost too firm even for someone who likes their noodles firm like me. -Next was the Char-mayo Rice. Firstly, it was served in a mini bowl which created a visual illusion of its large size. The pork slices were cut in thin strips, and the seasoning was average. It was easy to eat a few pieces, but consuming 10 pieces made my jaw slightly tired. However, considering the generous portion, the price of 300 yen was a good deal. Many customers ordered the Wasabi-Mayo Rice, but I thought this was a better choice for the same price. Overall, my first experience of having cold ramen at a restaurant was a bit off. Ramen just tastes better when it's hot. Whether to prioritize flavor ("delicious") or temperature ("cold") is the dilemma. Perhaps through more food adventures, I might discover a "deliciously cold" dish in the future. That will be something to look forward to next summer.

When it's hot, I crave something cold, but I also want to eat ramen. I searched and found a place in Iriya where I could get cold ramen that's not hiyashi chuka or tsukemen. I stopped by on my way back to the office and bought a "cold shoyu ramen" from the ticket machine. I've had cold ramen before, but never with a shoyu flavor. The bowl arrived quickly. While I was eating, the staff asked if I wanted to add a seasoned boiled egg, but I declined because it might interfere with my work afterwards (I'll definitely get it next time). The moment I touched the bowl, I was surprised at how cold it was. The soup was also chilled to perfection. The toppings included purple scallions, regular scallions, myoga ginger, and shiso leaves, all of which complemented the cold soup beautifully. I regretted not adding the seasoned egg... I finished my meal and drink without stopping. When I asked how long they would continue serving the cold ramen, I was told it would be until the hot weather persists. I made a mental note to revisit. As I left, I thanked the staff for the delicious meal.

Hibiya Line, Iriya Station. There are quite a few famous shops around here, right? It was relatively early in the evening, so I didn't have to wait long to get in. I ordered the Chinese-style ramen. The soup was much more full of flavor than it appeared. They purposely emphasized the unique bitterness of the dried sardines, which contrasted nicely with the sharp soy sauce flavor. It was a perfect balance and I really enjoyed the taste. The thin and firm noodles, the delicate baby bamboo shoots that carry the flavor of the broth, and the crunch of finely chopped green onions... delicious. I will definitely visit this place again.

I had a cold noodles with soy sauce at Men-dokoro Hare, located about a 1-minute walk from Iriya Station. The cold noodles have the same soy sauce base as the Chinese noodles, but the bowl and soup are properly chilled, and the noodles are boiled and then cooled with cold water, making it a perfect dish for hot days. - Soup: The soup is light and has a deep umami flavor of boiled fish, giving it a rich and flavorful taste that is refreshing when cold. However, the saltiness may be a bit high. - Noodles: The noodles are straight and thin, with a firm bite that becomes slightly bumpy after rinsing, creating a good texture for the throat. - Ingredients: The dish comes with two slices of low-temperature chashu, purple onions, regular onions, leeks, myoga, and shiso leaves. The low-temperature cooking of the chashu enhances its roasted pork flavor, which can be enjoyed in its cold state. Overall, I enjoyed a delicious meal once again today.

A 2-minute walk from Iriya Station. Located near the intersection of Words Avenue and Showa Avenue. A popular restaurant frequented by locals. A line quickly formed. The small, simple interior consists of only an L-shaped counter with 7 seats. Decorations are minimal, with gray walls that create a slightly dim atmosphere, but the black counter is well lit to focus on enjoying the ramen. The staff efficiently serve customers, showcasing the popularity of the restaurant. The special soba priced at 1300 yen was impressive. The first sip of the soup was impactful with a unique bitterness, possibly from dried mackerel, different from the usual dried fish taste. Surprisingly, the soup gradually became sweeter, leaving a deliciously balanced flavor. The thin noodles with a low water content resembled soba, offering a unique chewy texture that was memorable. The soup was absorbed quickly, showing slight changes over time. The flavored bamboo shoots were a nice touch, enhancing the appetite. The seasoned egg was tasty with a soft yolk, while the chopped onions added a refreshing sweetness that complemented the soup well. Three sheets of seaweed and four slices of roast pork, each with a distinct texture and saltiness, rounded off the dish with their subtle yet flavorful taste.

I went to a ramen restaurant in Iriya. I arrived before the lunch hour so there was no wait, but it was the last seat available. The restaurant had a nice scent of dried fish broth, indicating it was a dried fish-based ramen shop, which I did not realize before entering. The flow of ordering seemed to be predetermined, as I was not given any guidance and was corrected if I deviated from the process. I ordered the Chukasoba for 950 yen. As expected, it had a dried fish flavor similar to Ito, but with an unexpected taste. The noodles were straight and thin, with a firm texture that provided a satisfying bite. The broth was rich in dried fish flavor compared to other shops. The chashu was delicious, although it didn't quite match the dish. Overall, the ramen had a good balance of flavors. I also tried the Wae soba for 300 yen, which had a thick dried fish sauce, and I could enjoy mixing it with the ramen soup. They also have a cold version for 350 yen during this season.

When I used to live in Asakusa area, I often used the Iriya IC, so I knew this restaurant, but I visited for the first time. I ordered the special soba and mixed soba. It was on a level that I can't eat in Kagoshima, but when I eat it in Tokyo, it was just okay. Considering the transportation cost to Iriya, it was an okay ramen. Thank you for the delicious meal.

Specialty soy sauce ramen for 1300 yen. The noodles are thin with a good chew. The soup is clear with a noticeable bonito flavor. Toppings include striking bamboo shoot menma and rare chashu. I visited around 1 to 2 pm and there was a constant line outside, showing how popular the place is.

Visited the store at 12:30. I lined up behind two people. There was a blackboard at the storefront listing chilled ramen and tsukemen, and I debated in my head for 15 minutes. When the staff called me into the store, I decided on the soy sauce ramen as it was the largest button on the ticket machine. I chose the "special ramen," which essentially means with all the toppings. I handed the ticket to the staff next to the ticket machine, and then another 4 people lined up. It took about 10 minutes for a seat to open up. They seemed to be preparing the ramen while watching the situation, and it arrived 1-2 minutes after I sat down. The clear, light soup had a subtle dried fish flavor that spread in the mouth, and the aroma was refreshing. Delicious, with no off-flavors. The noodles were firm, low-hydration, medium-thin straight noodles. The char siu, cooked at low temperature, was tender with no overpowering taste. The tip of the bamboo shoots added color to the ramen and, together with the onion, provided a change in flavor, allowing me to finish without getting tired of it. There was a good amount of noodles, but I couldn't resist adding a seasoned egg. I finished it all, enjoying the meal. Thank you for the delicious food.

Today, I also had cold ramen. There were 5 people waiting outside, so the wait was about 20 minutes. After the summer break, the prices have gone up a bit, and the regular cold ramen is now 1,080 yen. It seems like it has finally crossed the 1,000 yen mark. The cold ramen takes time and effort to make, so it's understandable. I also ordered the Cold Topped with Mixed Ingredients for 350 yen, and I left feeling satisfied.

I have been wanting to try cold ramen for a long time and finally decided to visit this place. I arrived at around 12:30 on a weekday and there were 4 people waiting outside. After a 10-minute wait, I was able to enter the restaurant, where there were 3 more people waiting ahead of me. This was my first time trying cold ramen, so I chose the soy sauce broth. After waiting for another 10 minutes, I was seated and served my dish immediately, as I had already purchased a meal ticket beforehand. The ramen came with two slices of chashu, shiso leaves, red onions, and green onions. The broth was ice-cold and had a subtle hint of bitterness, but the umami flavor from the dried fish was rich and delicious. The noodles, made by Murakami Asahi Seimen, were thin and straight, with a firm and bouncy texture. Eating them with various condiments was refreshing and delightful. The only downside was that the chashu slices were slightly hardened due to the cold broth, but it didn't bother me too much as they weren't too fatty. Overall, I was very satisfied with the delicious taste of the ramen and would love to come back to try their salt broth or cold tantanmen in the future. Thank you for the meal!

Late lunch at "Sei" after a while. I arrived around 14:10 and there were still seats available, but a line formed later on. By that time, they had run out of chilled and tsukemen. I was hoping for chilled noodles, but I guess I was too late for that. I ordered the special soba and a bottle of beer. I think this might be my first time trying their ramen, as I've had the rich broth and chilled noodles before. The noodles were straight and firm, cooked just the way I like them. The light soy sauce broth had a gentle bonito flavor, very delicious. The chashu was excellent as always. Of course, I got an extra serving of noodles. I mostly ate it as it was at first, then added some pepper and vinegar later on. The vinegar added a nice touch. I poured the remaining ingredients into the broth. I finished everything, it was a great meal!

I had Cold Soba Soy Sauce at Men-dokoro Hare. The cold soba soy sauce base is the same as Chinese noodles, but the bowl and soup are properly chilled, and the noodles are cooked and then rinsed in cold water - making it a great dish for a hot day. Soup: The soup is light and the rich flavor of the dried sardines is deep and fragrant. The cooled soup has a sharpness and is delicious. The salt content might be a bit high, though. Noodles: The noodles are straight and thin, with a firm texture similar to pan-fried noodles, but after being rinsed, they become slightly bumpy in texture, making them easy to swallow and pleasant in the throat. Toppings: There are 2 slices of low-temperature boiled pork, red pearl onions, regular onions, green onions, myoga, and shiso leaves. The low-temperature cooking of the pork enhances its roasted pork flavor when served cold, and it can be eaten in its raw state while still cold, which is also appealing. Personally, I feel the roasted pork flavor is enhanced more when it's cold. I enjoyed it today as well.