Visited on May 17, 2023 (Wednesday) at 19:35. The restaurant was about 70% full, so we were seated promptly. I purchased the rich squid and dried fish soup with plenty of ingredients (1,480 yen) and an extra noodle refill (220 yen). It seemed they had run out of rice as all rice dish tickets were sold out. 19:43: The ramen was served, and there was a subtle squid aroma in the air, matching the soup's flavor. The soup had a strong dried fish taste, but the squid's richness balanced out the bitterness, creating a harmonious blend. The noodles were thin straight noodles typical of dried fish ramen, made by Kanou Seimenjo. Though a bit pricey, the special ramen was generously topped with chashu and seaweed, providing a satisfying meal. The extra noodles also had a distinct squid flavor, which seemed popular among most customers. The restaurant maintained about 70% occupancy from when we arrived until we left, with no noticeable wait times despite the turnover of diners. Among the many dried fish ramen options, this one stood out with its unique characteristics, making it worth a try.

Located in the competitive food and beverage district of Hongo Sanchome, just a 2-minute walk from the station, is the ramen shop called Menya Nemuru. While there are many famous ramen shops like Michelin and Top 100, this shop is also popular, having been in the Top 5000 and previously awarded as one of the Top 100. We were able to enter without waiting as there were only 3 people in line when it opened. The menu includes the rich squid and dried fish broth ramen with plenty of toppings for 1,480 yen, and an extra noodle refill (oil-style) for 220 yen. I chose the classic squid and dried fish broth ramen and also added the famous extra noodle refill. The soup did not disappoint with its rich dried fish broth flavor. Although the portion seemed a bit small, the bowl was deep and filled to the bottom. The noodles were thin and well-coated with the soup, offering a good texture. The extra noodles were served in an oil-style with diced chashu pork and green onions as a bonus. I enjoyed half of it as is and the other half with some remaining soup. Menya Nemuru is a must-visit for ramen enthusiasts in Hongo Sanchome.

I revisited before the 24th because the limited Genovese I had last time was unexpectedly delicious. Yup, it's tasty (laughs). Genovese just can't be made bad, can it? It's always delicious. This time, I also tried adding a seasoned egg, which was subtly good. It's a bit pricey at 150 yen, but it's within an acceptable range. I didn't remember much from last time, but powdered cheese actually goes quite well with it. And the essence of this tsukemen is to drink the soup after diluting it. Oh, it's delicious. Seriously, this soup dilution is delicious. At 1500 yen, it's decent by general standards, but again, is it really a super bargain? Well, maybe it's pointless to compare with Mukan's crazy value. Mukan is truly amazing.

Located along Kasuga Street, just a short walk from Hongo-sanchome Station in Bunkyo Ward, Tokyo, this popular ramen shop has been recognized as one of the top 5,000 ramen shops in Tokyo since being named in the Ramen Tokyo Top 100 in 2018. When I visited around 1 p.m., the restaurant was packed. I ordered the Rich Squid and Dried Fish Broth Ramen for 880 yen, along with an extra noodle refill in the style of oil-soaked noodles for 220 yen. The menu described the broth as a rich mix of Setouchi-sourced small squid, branded dried fish "Ibuki Iriko," chicken white broth, pork fat, aromatic vegetables, blended with various soy sauces including Okanao Shosuke's raw soy sauce and squid from Noto. The soup had a bold aroma of dried fish, rich umami flavor, and depth. The medium-thin straight noodles from Sugano Seimenjo were cooked perfectly al dente, complementing the soup well. The garnish of kaiware radish sprouts and onions added a refreshing touch, balancing the richness without being overwhelming. The noodle refill, in an oil-soaked noodle style using dried fish powder and oil, didn't bring a significant change compared to the original ramen. It was delicious but didn't transform the dish as expected, making it a subtle addition. Perhaps ordering a salt-based broth would have made a difference. When I left before 1:30 p.m., there were still a few people waiting outside, indicating its popularity. I recommend this bold and flavorful ramen for those who enjoy a strong dried fish broth.

This was my first time visiting Hongo 3-chome. I was torn between ordering the rich squid and dried fish Chinese soba (soy sauce) or the salt flavor, but I ended up choosing the soy sauce. When I asked for no green onions, the server responded with "I'll add some seaweed for you," which made me happy. In ramen shops, the way they present the dishes (for example: topped with chashu, with extra pork slices, with green onions) has become routine, so even when you ask for no green onions, they often still come out with green onions. Despite saying I wanted them removed, I understood the routine and felt a small conflict. But overall, with the kindness shown to me and the delicious soup, I left the restaurant feeling good.

I finally visited this restaurant that I've been curious about every time I pass by. I had the rich squid and dried fish soy sauce ramen and the seasoned egg. While dried fish is common, squid? What's that about? When I tried it, it had a complex flavor with a hint of the sea. It might be a hit or miss for some, but I have no complaints. The mitsuba on top added a nice touch and made it feel healthy. I was surprised that it was only counter seating, and there were many locals and families. I was impressed that in Tokyo, even young people can enjoy such excellent ramen. It made me want to visit again, as it's clear they put a lot of effort into creating such an appealing ramen shop.

The noodles are delicious. It's been a while since I last visited, but I didn't realize this place was so good? The balance between the noodles and the soup is excellent. The rich broth based on dried fish and the thin but firm noodles are delicious. The chashu is also tender and adds to the foundation of the ramen.

After finishing my business in Kasuga, I came across this place one station away and decided to visit. When I arrived at the restaurant at 11:15, there were only 3 people at the counter. I ordered the rich squid and dried fish soy sauce ramen with a boiled egg, as well as a Tamago Kake Gohan (raw egg over rice), and within 2-3 minutes, the ramen was placed on the table. The slightly thick soup turned out to be unexpectedly light, with a subtle squid flavor right from the start. It wasn't too strong in taste, and the dried fish combined with the squid brought out a sweetness and aroma. The pickled vegetables served as an accent to the soup, resulting in a flavor that doesn't get boring. The medium-thin straight noodles also paired well with the broth. I intended to try the seasoned egg as well, but I forgot and left the restaurant. Next time, I would like to try the salt flavor.

Is this what squid tastes like? The noodles are thin and firm, giving off a momentary impression of Kyushu at first, but then the squid broth comes through. It's a tricky flavor profile that you don't come across often. The seasoned egg is well-balanced, the chashu is tender, and the chopped green onions are not too spicy, providing a vibrant and delicious ramen experience. The tonkotsu broth is rich!

I heard that the limited-time Genovese tsukemen was popular, so I went to Nemuru. I asked them to remove the raw tomatoes since I don't like them. The appearance was very Genovese-like. I was a bit concerned about the dry texture typical of Genovese pasta, but even when served cold, there was no such sensation. The taste was solid without being too heavy. The Genovese soup tsukemen had a perfect balance. It was truly a well-made limited-time noodle dish! Thank you for the meal.

- Rich squid and dried fish Chinese-style noodles (salt) (880 yen) - Mixed egg (220 yen) Visited this reliable and stable restaurant with a full capacity of 3.762 shops. Visited on a weekday at 20:13. 2 customers before us, 1 customer after us. Served at 20:15. The main feature of this restaurant is the rich squid and dried fish, but personally, I don't prefer dried fish that much, so I recommend the light flavor, but decided to try the squid and dried fish for the first time in 7 years. ◎ Slightly firm noodles by Sugano Seimen ○ The soup of squid and dried fish is creamy without bitterness or astringency. It was easier to eat than I imagined. ○ The soup is rich, but the mustard greens and onions add a refreshing touch. - The pepper on the chashu pork also adds a nice kick. ◎ The mixed egg is delicious as always, so I had it as it is. - While eating the mixed egg, as the soup cools down, the smell of squid and dried fish becomes noticeable, so I think it's best to finish the soup while it's still hot. I enjoyed it this time as well. Thank you for the meal. * Personal preference notes (for those who can't decide what to order) - Rich squid and dried fish Chinese-style noodles (salt) 3.8 - Clam and asari light Chinese-style noodles (soy sauce) 4.2 - Clam and asari light Chinese-style noodles (salt) 4.3 - Special mixed egg with plenty of toppings 3.9 - Soup-less squid tantan noodles 3.2

The rich squid and dried fish soup at Menya Nemuru in Hongo-sanchome seems addictive! Finally made it there! First visit to Menya Nemuru. Arrived at 4 p.m. No line. Bought a meal ticket and sat at an available seat. Ordered the rich squid and dried fish ramen with lots of toppings for ¥1480. The squid and dried fish soup... has been on my mind so much that I couldn't sleep, but I think I can sleep well tonight. A few minutes later, the bowl arrived! The presentation was amazing! I couldn't help but mutter to myself even though I was alone... The soup, with its dark thickness, is... truly squid. It feels like you're drinking squid. The straight noodles perfectly intertwine with the rich, thick soup, creating a smooth texture. It's so fascinating! The chashu is as tender as roast beef. A taste I've never had before. Ramen is amazing, isn't it...? Even though I was recovering from an illness, I feel energized now! I'm curious about trying the clam ramen next time. Thank you for the meal! 🚶‍♀️

At first, I strongly felt the squid flavor, but from around the time before the extra noodles, I began to strongly taste the dried fish. The extra noodles were delicious just as the menu name suggests. It became even more delicious when I added the condiments on the table. If I have the chance to order again, I would like to add them early. I ordered the rich soy sauce and extra noodles with chashu.

Today's Otaku activity took me to Hongousuri near the University of Tokyo (o^－^o). This area in Hongo Sanchome is a fiercely competitive district with famous ramen shops like Suzuharu and Nishino. Nestled here for already eight years is Nemuru-san, a sister shop of the renowned Isshiki-san in Kinshicho (o^－^o). I visited at 8 p.m., and this ramen shop operates late into the night without a break, defying the common belief that delicious ramen equals short business hours (*´艸｀). Their specialty is the squid and dried fish ramen, but on this day, I was in the mood for a light soy sauce broth with clams and Manila clams, so I chose that instead. The presentation was stunning with a generous amount of chashu, clams, seaweed, chopped onions, and sprouts, almost hiding the noodles. The soup had a distinct clam flavor, though the umami was more pronounced than the clam essence. It wasn't overwhelmingly clammy but rather subtly refined. The noodles were firm, square-edged, low hydration noodles that I could eat endlessly (*´艸｀). The clams were more for visual appeal, and the thin chashu was a bit disappointing, but it might be easier for women to enjoy. It had a rich flavor and was very delicious. The chopped onions were a perfect match for the soup. This ramen shop has won awards in the past and is currently in the top 5000 on Tabelog, leading the ramen scene in Hongo Sanchome. Next time, I'll try the squid and dried fish ramen (o^－^o).

A ramen shop in Hongo Sanchome. You can enjoy a unique ramen made with squid broth. If you're looking for a ramen with a twist, this is the place to go. This time, I ordered the soy sauce ramen with squid and dried fish broth, with slightly firm noodles similar to Hakata ramen. The flavors in the soup were rich and delicious. They also offer a unique option for extra noodles, where you can eat them separately as oil noodles. Eating half of it as is, and then adding the remaining soup changes the taste a bit, making it delicious in three ways. *Note: The restroom is small, so women should be cautious.

I went to Hongo Sanchome to try the squid and dried fish soup for the first time. It was fully packed around 12 pm on a weekday, but I was able to get a seat in about 2-3 minutes. The soup had a strong squid flavor from the moment I took a sip, which really made it stand out as a squid and dried fish soup. Compared to the cement-like consistency of fish-based dried fish soup, there was a noticeable difference in the umami flavors between fish and squid, and the soup was slightly lighter with a nice brothiness. Personally, I prefer the strong punch of fish-based dried fish soup, but it's a matter of preference, and I think I will definitely come back to this restaurant. Other than the soup, I think it's pretty much the same as Mahoro Ba in Kamata, so fans of that place should definitely check this one out.

Second stop in Hongo Sanchome. Ordered the squid and dried fish broth soy sauce ramen with extra noodles. The broth is rich with dried fish flavor. Delicious. The extra noodles are tasty on their own and also delicious in the ramen. This is great. It seems like dried fish broth ramen shops often offer these extra noodle options.

As soon as you enter the restaurant, there is a ticket machine. I hesitated on what to order and ended up going with the basic option, the special soy sauce simmered egg ramen (1,030 yen, normal is 880 yen). It was obvious that it was my first time here as I stared at the ticket machine for too long (thankfully, the staff were kind). By chance, there was only one customer at the time, so they explained that the broth was made from dried squid and seafood. Unfortunately, I couldn't catch everything they said. While waiting for my ramen, I placed my belongings under the chair and poured water. Before I knew it, the ramen arrived quickly. Instead of the expected soy sauce ramen, the most popular choice had a rich-looking soup. When I tried the noodles, I was surprised by how much there was! The thin noodles had a good chewiness and flavor. The simmered egg was warm but not too hot, although some felt it was overshadowed by the squid flavor and tasted a bit bland. The chashu didn't have as much flavor as it appeared, but it complemented the soup well. Like others have said, this ramen had a unique squid taste that I've never experienced before. Overall, I found the taste to be on the strong side, so next time I want to try the light salt option! The mitsuba and green onions provided a nice flavor change. I also wanted to try the seasoned egg, but couldn't this time. The restaurant isn't very spacious, but it has a clean feel. Each seat had a convenient place to hang your coat, and there were some mysterious condiments (based on other reviews, maybe Sichuan pepper and olive oil?). Everything was well-organized, and the staff were friendly and welcoming.

First visit, a new genre called "dried squid simmered in broth." Around 1 pm on a weekday, had to wait a bit to buy a meal ticket, but almost no wait to get in. The squid flavor is strong and moderately rich, but not quite enough to be truly impressed enough to make it a regular spot. If I may be so bold, something is missing, well, if you figure this out, anyone can run a successful restaurant. Still, thanks for the meal and drinks!

・Clam and Asari Clear Chinese Soba (Salt) (880 yen) ・Extra noodle refill (220 yen) Visited on a weekday at 22:26. 5 customers arrived before me, and 2 customers arrived after me. Served at 22:34. When it comes to late-night dining, Hongo Sanchome at 22:30 is the dividing line between ramen (eating out) and convenience stores/supermarkets. I barely made it in time to enjoy the delicious noodles. I initially wanted to try the rich squid and dried fish Chinese Soba on that day, but it was sold out. My impression was the same as my 4th visit. I finished all the soup and enjoyed it. I appreciate the late-night opening. Thank you for the meal.

Visited around 2 p.m. on a weekday. Was seated without waiting in line. The restaurant was empty with only 4 people at this time. Ordered the rich and flavorful squid and dried fish broth ramen with plenty of ingredients. Firstly, there was an overwhelming amount of squid, which was surprising. This may be a matter of personal preference as it might be too much squid for some. The noodles were thin and chewy, delicious, and the toppings were also tasty.