Juntedachi Men to Mirai @ Shimokitazawa - Ebi Shio Udon Men (Handmade) 1300 yen, Aburi Nikomi Gohan 200 yen Located a 5-minute walk from Shimokitazawa Station North Exit, along the main street where vintage shops and eateries line up, "Juntedachi Men to Mirai" opened in May 2018. The hand-cut, hand-sliced, and hand-kneaded thick noodles have been a hot topic since the opening, ranking 4th in the Newcomer Award and 2nd in the Newcomer Shio Division of the prestigious TRY (Tokyo Ramen of the Year) 2018-2019, and being selected as a "Bib Gourmand" (recommended by inspectors as a cost-effective restaurant without stars) in the "Michelin Guide Tokyo" for two consecutive years in 2020 and 2021. The main feature of "Men to Mirai" is the chewy handmade noodles made with a wheat flour called "Mochihime." Mochihime is a variety developed in Japan, known for its lack of amylose in the starch, which allows it to expand significantly when heated, resulting in a strong chewy and moist texture. Originally used in bread and udon, Mochihime gained attention in the ramen world thanks to "Men to Mirai," leading to an increase in restaurants offering noodles made with Mochihime in recent years. The former manager of "Men to Mirai" opened "Ramen Hikage" in January 2021 in Kohoku-ku, Kawasaki, also serving noodles made with Mochihime. Despite being open for over 4 years, it remains a popular restaurant with constant lines. Arriving around 1:30 PM on a late Sunday afternoon, there were over 10 people waiting in line. After a 30-minute wait, we entered the shop. It had been about 3 and a half years since my last visit, and the menu had changed. Previously, there were only two options: the default "Shio Ramen" or the "Special Shio Ramen" with extra toppings, but now "Ebi Shio Udon Men" has been added to the menu. Additionally, while soy sauce flavor was limited to Mondays before, it is now a regular menu item alongside the salt flavor. ● Ebi Shio Udon Men 1300 yen The soup broth is made with chicken wings, Rausu kombu, bonito flakes, and dried sardines, extracting umami with the optimal temperature and time for each ingredient. The salt sauce is blended with the high-quality cooking sake "Kura no Moto," known for being delicious even when drunk, and the "Ayugyo soy sauce" used in a three-star restaurant in Paris, with a secret blend. Fermented seasoning adds depth to the soup's flavor. While the appearance resembles a light clear broth, the taste is a rich, intense type with both umami and saltiness. The noodles are made with Mochihime wheat, with a water content of 47%, resulting in extremely high-water content noodles. The chewy and fluffy thick noodles are so thick and soft that slurping is nearly impossible, requiring a bite to enjoy. The unique texture of these noodles may raise questions about whether they can be called ramen, sparking mixed opinions. The owner of "Ramen Hikage," who created the taste of "Men to Mirai," Mr. Ichikawa, started working in a ramen shop as a high school freshman, and after working in various ramen shops such as Hakata tonkotsu ramen, tsukemen, abura soba, and niboshi ramen for 15 years, he became independent. While researching ramen before going independent, he happened to encounter Fukuoka's "Hakata udon," fell in love with the chewy and fluffy unique softness of the udon, and wondered if he could express it in ramen. After researching and eating various udon, he completed the ultra-thick noodles made with pure handmade Mochihime wheat. The toppings include one slice of pork belly chashu and four large shrimp wontons, garnished with crunchy white negi and fragrant mitsuba. The shrimp wontons, which used to be small with a springy texture in the "Special Shio Ramen" I had before, are now the size of a hamburger, offering a meaty and bouncy shrimp texture. ● Aburi

Visited "Men to Mirai" located a 5-minute walk from Shimokitazawa Station. Ordered the special soy sauce ramen for 1100 yen. The noodles were chewy, with a thickness I've never had elsewhere. It's not udon though. It's definitely ramen. Delicious. The broth had a fishy soy sauce flavor. Also delicious. Highly recommended restaurant.

Today, I was in Shimokitazawa and couldn't decide between curry and ramen, but ended up choosing ramen. Shimokitazawa has so many restaurants, it's hard to decide where to go. I also wanted to try curry, but this time I went for noodles at Miraesan. I was torn between menu options but went with the shrimp salt wonton noodles. The wontons were huge! Packed with juicy shrimp. The noodles were thick curly noodles, as thick as somen noodles but curly. Fluffy and chewy. They had a fluffy texture like Ise udon, but with a wheaty aroma and a firm bite. The salt soup was smooth and gentle, not too light. It was a delicious bowl of ramen!

I was looking forward to trying the thick and uneven noodles as it was written in the review. However, personally, I prefer ramen with slightly thinner noodles and a darker broth. It felt like I was eating a lump of flour, almost like houtou or sukiyaki. Maybe I just couldn't find it, but I wonder if the shrimp wonton ramen only comes in a salty flavor. It was too salty with a strong saltiness. The shrimp wontons were delicious! I would love to try them in a soy sauce flavor! It's a popular restaurant, and though there was no line when I went (just before dinner time), customers kept coming in one after another! Thank you for the meal, see you again!

About a 3-minute walk from Shimokitazawa Station. This restaurant has won a Michelin Bib Gourmand award! The first thing that stands out about the salt ramen is the noodles, unlike any I've seen before. They are super thick noodles that are quite chewy and have a strong wheat flavor! The soup is said to be made with a generous amount of ingredients like chicken wings, whole chicken, clams, Rausu kelp, and dried bonito flakes! The gentle flavor and umami slowly come through! The impactful noodles surprisingly match well with this soup, making it delicious! It's a bowl that will change your preconceptions! Highly recommended!

Arrived around 1 pm on a weekday. No waiting time, entered the restaurant. The soup is a clear and light flavor, very gentle. The handmade noodles are thick and chewy, similar to udon. The shrimp wontons are large and there are four of them, providing a satisfying meal. A satisfying salt ramen.

I had the special soy sauce ramen! Lol I had some errands nearby so I stopped by "Men to Mirai" restaurant. It's quite a popular place, huh~ I ordered the special soy sauce ramen for ¥1100, added a flavored egg for ¥100, and a seared meat rice for ¥200 at the food ticket machine inside the restaurant! While waiting with my ticket on the counter, the staff informed me that the flavored egg comes in a set of 2 with the special ramen, which I had forgotten. But it's okay, I like it lol The staff kindly offered to refund me, but I said it's fine and asked for 2 eggs. Lol I took a sip of the soup - delicious! A bite of the noodles - satisfying! The owner and staff were friendly and the service was great. I'm full now. Thank you for the meal.

Arrived at 11:47. No waiting outside, entered the restaurant. There are only 8 seats at the counter. Three customers were already there. Purchased a meal ticket and sat down. Sat down at 11:50. Ordered Shrimp Salt Wonton Noodles for 1300 yen and an extra seasoned boiled egg for 100 yen. Served at 11:55. The bowl contains thick curly noodles in soup, 4 shrimp wontons, chashu pork, seasoned boiled egg, green onions, mitsuba (Japanese parsley), and bamboo shoots. At first, the soup tasted quite salty, but as I continued eating, the saltiness was just right and delicious. The thick curly noodles were soft on the outside with a firm texture, providing a satisfying chew. The shrimp wontons were generously filled with shrimp and had a springy texture, offering a delightful eating experience. The chashu pork melted in the mouth. The seasoned boiled egg had a perfectly runny yolk and a mild flavor, making it very tasty.

The chewy thick noodles were addictive and satisfying. I ordered salt ramen with seasoned egg and seaweed toppings. The noodles seemed to be made from sticky wheat and were clearly crafted with care. The restaurant had a traditional Japanese design, and surprisingly, it was not crowded when I visited on Friday night!

On Thursday, August 24, around 19:40, I visited Jyunteuchi Men to Mirai in Shimokitazawa. At the time of my visit, it had a Tabelog rating of 3.76 in the top 5000. I thought I had posted on Tabelog, but it seems I didn't (crying). I went after Kotetsu. Along the way from Kotetsu, there were many stylish shops in Shimokitazawa. There were two staff members, and the background music in the store was from the 90s. Songs like "Ito" by Spitz and Mr. Children were playing. I remember a staff member humming "Ito." I chose the special salt ramen priced at 1,100 yen. The taste was delicious, but what caught my attention was the staff member with a two-block haircut, a Caucasian person sitting next to me, and a stylish person on the other side. That's so Shimokitazawa. No, what kind of place is this? The soup had a noticeable ginger flavor and was generally a normal soy sauce base. It was too delicate to understand clearly. The noodles were very distinctive, homemade, not only thick but also chewy in texture. They are made from a type of sticky wheat. The shrimp wonton was firm. It was a stylish noodle and soup dish suitable for the streets of Shimokitazawa. If I were to rate it like in Power Pro Baseball, the soup would be Meat C, appealing to everyone, with a special noodle feature, running power B, good accessibility without any inbound issues, shoulder power B, sufficient attention for two people, and defense B, manageable for two people. If you're doing it with two people, maybe there's reproducibility in the taste. The special ability would be the atmosphere, perhaps surprising. It was delicious. Thank you for the meal.

The restaurant name lives up to its reputation. The encounter with noodles like none I've ever seen before was simply overwhelming. The extraordinarily thick noodles went beyond the realm of ramen. They were handcrafted with a chewy texture reminiscent of houtou or yaseuma (local delicacies from Oita). These noodles showcased their sweetness and umami in a subtle salt soup. Embracing the philosophy that noodles are the main attraction, it felt like they were meticulously prepared by the owner in a small corner at the back of the not-so-spacious restaurant. The Salted Shrimp Wonton Noodles (1,300 yen) were generously portioned, reflecting the owner's dedication to a delicate, umami-rich soup with a light touch, likely free from artificial seasonings. Although it didn't feel like a typical ramen experience, I'll likely revisit to savor the unparalleled texture of those handcrafted noodles once again.

It was probably because of the Bon holiday, as we arrived at 12:20 and were seated immediately. I couldn't decide between salt and soy sauce, but I ordered the "Salt Wantan with Flavored Egg (1400 yen)". The soup was delicate and not very impactful, but the amazing thing was the noodles. They were as thick as udon noodles, with a strong, chewy texture. When you bite into them, they have a pleasantly sticky texture, like the thin outer layer of freshly boiled Sanuki udon, completely defying the expected gluten-like texture you'd imagine from their appearance. In a nutshell, these noodles are unlike udon, ramen, or even fresh pasta - a completely new texture experience. After finishing, since there were no other customers, I asked the owner some questions. He mentioned that the texture is achieved by using "mochi wheat" with a high water content. Surprisingly, these thick noodles only take 3 minutes to cook! I wanted to ask more about the salt content or the water used, but another customer arrived and I couldn't. Personally, I like their uniqueness, but they might not be for everyone. If someone called this ramen due to its thickness and texture, I'd be surprised! The soup apparently gets even better with added pepper, and the shrimp wantan is wonderfully bouncy and delicious. There were more impressions, but all in all, the unique noodles stole the show. I hope to hear more about the noodles while enjoying the soy sauce next time. Thank you for the meal!

Special salt ramen for 1100 yen. Arrived on a weekday after 7 PM with no line. Received my bowl in less than 5 minutes. The soup has a strong kelp-based dashi flavor, with the animal-based broth taking a supporting role. The chicken oil is also subtle, lacking a strong punch, making it light. The noodles are thick, curly noodles with a high water content, almost like mochi. They are similar to Ise udon but with a firmer texture. The pork belly chashu is delicious. The shrimp wonton is the best I've ever had, visually appealing and large. The bamboo shoots have a great texture and are very tasty.

I felt like eating ramen in Shimokitazawa, so I looked it up and found a great restaurant!! When I checked the location, it was right in front of me!! It must be fate, right? I tried the Shio Ebi Wantanmen!! Is this really ramen?! Thick noodles that are amazing!! The soup and ingredients didn't lose to the noodles!! It was very delicious!!

It is a well-known popular restaurant in Shimokitazawa. There are 8 counter seats. Despite being just after opening, there is already a wait. It seems that seating is not based on first-come, first-served, but rather on the timing of the owner's call, so after entering the restaurant, I had to wait for almost 30 minutes until the previous round cleared. As I looked outside, the line kept growing (to avoid pressure), so I just focused on watching the simmering meat and kneaded noodles behind the partition. Can I really eat that udon-like thing? What I had was the limited cold tantanmen (1000 yen), skipping the regular and going straight to the cold version. Well, it's hot outside, after all. In about 20 minutes, they politely apologized for the wait and served it, instructing to mix well from the bottom before eating. Indeed, cold dishes take time (actually, I seemed to be the only one having cold noodles. Sorry). The creamy soup had a gentle flavor, but when I let my guard down, a spicy sauce emerged from the bottom. I regretted not mixing it well enough and stirred it again. The thick and chewy noodles were like Musashino udon, which I liked. Yes, I'll come back for wonton noodles when it gets cold.

Located about a 3-minute walk from Shimokitazawa Station, this unique ramen shop has earned a Bib Gourmand in the 2020 Michelin Guide. The standout feature here is the noodles - a chewy texture that can't quite be described as thick curly noodles. I had never encountered anything like it before. Visiting around 2 p.m., I was able to get in without waiting. I ordered the "Special Soy Sauce Ramen" for 1,100 yen and the "Charred Meat Rice" for 200 yen. The noodles were incredibly chewy, unlike typical ramen noodles, and the soup, flavored with bonito, had a taste that grew on me with each sip. I finished every drop. The "Charred Meat Rice" was refreshing with its light sauce, reminiscent of eating roasted pork. A completely new take on ramen that was both intriguing and delicious. Thank you for the meal.

I visited "Jun-Teuchi Men to Mirai," where the thick noodles and large dumplings shine with unique flavors. It's a short walk of less than 5 minutes northeast from Shimokitazawa Station, through a typical Shimokitazawa shopping street, you'll arrive directly. I was torn between salt or soy sauce, but I chose the soy sauce dumpling noodles. The first thing that stands out is the large shrimp dumplings, 4 of them. In addition, there are toppings such as char siu, shinachiku, and green onions. The size of the dumplings is quite substantial, with plump shrimp inside. The thick noodles are curly thick noodles, similar in thickness to houtou noodles. The dumplings and noodles provide a satisfying meal, not too large or too thick, with the noodles being just the right thickness to slurp. The soup has a comforting and familiar taste. The combination of the thick noodles and large dumplings offers a unique eating experience, and it's easy to see why many people enjoy it. Personally, I enjoy hearty flour-based foods like houtou or chikuwa, so I am delighted. It's distinct from typical ramen and quite enjoyable. Next time, I'll aim for the salt option.

I tried the special salt ramen at Men to Mirai shortly after it opened in May 2018, before the lines started forming. However, I didn't particularly like the thick noodles, which are a feature of the dish (to be honest, I didn't find them tasty), so I stopped going there. This time, based on a friend's recommendation who had the same impression as me, I decided to visit after a few years. I ordered the limited edition cold noodles and rice for 1050 yen. I wasn't aware, but has the owner changed? The somewhat unfriendly impression I had of the solo owner back then was gone, and now two men were cheerfully running the place. After about 10 minutes of waiting, the cold tantan noodles arrived with a request to mix well before eating. When mixed, the soup was delicious! The flavors of the bean sprouts and minced meat weren't very strong on their own, but when combined with the soup, they were just right. However, the noodles themselves didn't blend well with the cold soup, and it felt like they were just there without creating any synergy. Chewing on the slimy thick noodles didn't make them taste good... Perhaps the soup being quite cold is causing them to be too firm. I found myself wishing I had normal Chinese noodles with this soup. I had high hopes for this revisit, but I won't be coming back. Nevertheless, I see many positive reviews, so it must just be a matter of personal preference.

◆Customer base: solo diners, men, female students◆Wait time: No wait, visited on a weekday at 12:00◆Ordered: Salt Ramen for ¥900◆Impressions: The counter is not too small. The staff were being trained by the owner while preparing the dishes. It was crowded even on a weekday, showing its popularity. They apologized for the delay and gave extra chashu as a bonus. The salt soup had a comforting yuzu aroma and a gentle taste. The noodles were thick and unique, feeling even thicker than they looked in the photos. It was a rare experience to try noodles that I've never had before, almost like tteokbokki. Thank you for the meal.

I was excited to explore Shimokitazawa after a long time and stumbled upon a ramen shop called "Juntedachi Men to Mirai." The shop was very clean and had a simple yet stylish atmosphere, promising a good taste. I ordered the shrimp wonton salt ramen. The ramen was amazing, with plump shrimp wontons and a flavorful broth that was enhanced by the extra bamboo shoots. The noodles were unique and delicious, unlike anything I had seen or tasted before. It was a delightful experience, and I had a great conversation with the owner. I became a fan and wish them all the best.

Unbelievable! Chilled tantanmen with noodles and a hint of the future! I adjusted my schedule to visit. By the way, when I checked at the end of August, there was no notice, so it seems like the limited edition is already over. The chewy noodles with a mild soy milk-based chilled tantanmen were excellent. I was thinking of adding rice at the end, but I didn't (I forgot to take a photo). In any case, I would love to try this remarkable dish again next summer if I have the chance.