This Michelin Bib Gourmand and long-standing favorite has been selected as one of the top 100 restaurants multiple times. Located near Yomemachi Station, just a little past Rikkyo University from Ikebukuro. Visited around 1:30 pm on a weekday with no wait, just two customers ahead. After three years, I ordered the soy sauce ramen for the first time in nine years. The bowl arrived in about 5 minutes. Toppings included chashu, menma, green onions, and nori. The soup had a subtle bonito flavor with a mellow soy sauce taste, and as I ate, I could strongly taste the chicken broth. The noodles were smooth and chewy, with a perfect round cross-section and a medium thickness. The chashu was perfectly fatty and slightly tender. The menma, matching the thickness of the noodles, was subtly seasoned with black pepper, making it perfect. Perhaps due to the chef's condition or slight variations in cooking, this bowl was even more delicious than when I had it before, and I felt it was a pinnacle of soy sauce ramen. Considering Zetton's 16-year history, I believe each and every aspect of their work has been earnestly and diligently honed, resulting in this exceptional bowl. Thank you for the meal!!!

I read the reviews of MRW and decided to visit. It was a hot day and I arrived at the shop sweating. When I asked the owner for a recommendation, he suggested trying the "Chuka Soba" for the first time, so I ordered it. The soup made with Hichinai chicken and the fragrant soy sauce blend together perfectly in my mouth. The chicken fat adds depth to the soup without any unpleasant smell, which was impressive. It was a bit on the salty side, but after sweating a lot, it felt comforting in my body. The noodles had a good chewy texture yet were smooth to eat. They slid right into my mouth and paired well with the soup. The sweet and savory seasoned bamboo shoots, and the moist and tender chashu pork, showed the owner's dedication in every bite. Thank you for the delicious meal.

Visited on a weekday in September, during a typhoon, still drizzling a little after 12 pm. As there was someone leaving, I waited for the table to be cleared and quickly went inside. Purchased ABURASSO for 980 yen (tax included) from the ticket machine. It was served in about 7-8 minutes. The noodles were slightly thick and straight. The water content was medium, giving a firm and chewy texture. The sauce was already mixed well with the noodles, a soy sauce-based sauce with a strong garlic flavor. Mixing it revealed the spicy miso on top, adding a strong spicy kick. The taste was dominated by spiciness and garlic flavor. Surprisingly, it didn't feel too greasy or junky, more like a crafted junkiness. It was delicious. Toppings included two types of chashu, bean sprouts, green onions, onions, seaweed, seasoned bamboo shoots, and spicy miso. The chashu was tasty but had a peculiar taste and texture, reminiscent of fresh cheese. The seasoned bamboo shoots were crunchy, adding a nice accent along with the snap of the bean sprouts. Lastly, I left some noodles and added soup. Due to the strong sauce, the soup didn't add much flavor, just warming up and diluting it. Overall, it felt somewhat different in the category of oil-based ramen. It seemed like a unique take on junk food ramen, similar to the trend of high-quality Neo-Chinese ramen but in an oil-based ramen version. Perhaps that's why it appeared distinct among the junk food ramen options.

I went to the popular Chinese soba restaurant "Shinagawa". I usually decide to eat the orthodox dish of that restaurant, but I was strongly drawn to the spicy Chinese soba... But that would be the wrong way to go. Suddenly, I looked under the ticket machine and saw something called "HOTBASSO (homemade spiciness)". I had a feeling that I could enjoy two things in one bowl. I ordered the Chinese soba and the spicy flavor ticket. The ramen that arrived looked nostalgically familiar. The bamboo shoots looked firm, which was nice. But when I tasted the soup and noodles, it was not the simple old-fashioned taste, but a very refined and intricate flavor! I really liked this soup... I slightly regretted adding the spiciness and changing the taste. I'm satisfied! Thank you for the meal~.

I visited around 1 pm and was able to enter without waiting in line. It's a ticket system restaurant, so I quickly ordered the special Chinese noodles without hesitation. There was a slightly longer wait compared to other places. I'm sorry, I usually think ramen shops serve quickly. The appearance was clean and the chashu looked tender. The homemade feel of the menma was promising. As for the Chinese noodles, I personally prefer them to be a bit less oily, so I couldn't gulp it down quickly. The noodles were medium-thick straight noodles. The chashu was incredibly tender, you could even chew it without teeth. Overall, it had a typical ramen flavor that guys would enjoy. Thank you for the meal.

Special Chinese soba for 1230 yen. Arrived just before 2pm on a weekday and the place was packed. Got my bowl in about 5 minutes. The soup had a good balance of animal and dried ingredients, with the animal flavor coming first followed by a subtle richness from the dried ingredients. The oil was not overpowering. The noodles were medium straight noodles, homemade and had a smooth and chewy texture. The noodles were quite delicious. The chashu consisted of two types of pork belly, smoked shoulder loin, and thigh, all tender and high quality. The bamboo shoots and green onions were plentiful, and I think the special topping is a must-try.

The location is not great, a bit far from Yoyogi, Shinanomachi, and Ikebukuro, but always crowded during peak hours. The Shinagawa Chinese soba is a must-try, and the staff is fantastic with their service and attention to detail. The ramen has a clean and well-balanced flavor.

I visited Shinagawa-san, who always had a line outside during lunchtime, out of curiosity. I was a bit indecisive about the menu, but I ended up choosing the Chinese soba. There were two staff members, one cooking and the other serving, so it took a while for the food to come out. I noticed that customers who ordered Aburasoba before me and after me were served at the same time, so the timing may vary depending on what you order. The taste was like a traditional soy sauce ramen with a slight chicken broth aroma. It wasn't amazingly delicious, but the soup and noodles were light and easy to eat. The chashu was melt-in-your-mouth and excellent. However, I don't think I would wait in line under the scorching sun just to eat here. I believe that a ramen shop's reputation should be based on both their ramen and rice dishes, so I plan to revisit and try the dried fish soba and seared chashu rice bowl next time.

Tombo seems to be from the same school as other renowned ramen shops. They also have experience with the East Ikebukuro Daishoken group. They used to be a well-known shop with awards from Hyakumeiten and Michelin Bib Gourmand. The char siu is said to be delicious, so I was torn between ordering the special or the regular ramen. I decided on the regular ramen since I had plans to eat multiple meals. The soup was slightly oily and sweet. The noodles were homemade, medium-thin, and had a nice chewy texture even though they were a bit on the softer side. The char siu came in two types: braised pork belly that was tender and fell apart easily, with a strong flavor, and roasted pork loin with a firm texture that I preferred. The thin menma had a crunchy and interesting texture. This ramen is a classic from Neono's that doesn't get old, and it's the kind of place you'd want in your neighborhood.

Bassodrillman, which was all the rage in the past, has now become a shop called Shinagawa. I visited Shinagawa about 1 year and 2 months ago on a Sunday afternoon, but there was a wait of 14 people so I had to give up. Today, on the same Sunday at the same time, I was able to be seated without waiting due to the extreme heat. It was about 60% full. Lucky me. I ordered the Chuka Soba (930 yen). When I moved to make space for the next customer, they gave me a free seasoned egg. It's nice to see this kind of consideration. Now, the soup is a faithful and honest soup. They used to do more creative things like Abura Soba (which is still available), Inaniwa, or Asa Ra, but now it seems they have settled on a faithful Chuka Soba. It's delicious. The noodles are smooth and chewy. The noodle box says "Bassodrillman," so I wonder if the noodles are homemade or specially ordered. The shop owner has a sharp, seeker-like presence. It's not too late for him to age. I look forward to seeing what challenges he takes on next. Thank you for the meal. I left the shop at 1:30 pm, and it was just at full capacity.

I visited the restaurant around 1 pm on a regular day, and despite it being popular, I was able to enter smoothly with only a short wait. There were plenty of seats and the turnover was smooth, so I was able to get in faster than expected. The soup had a delicious umami flavor from the seafood, and it was well-prepared with no off-flavors, making it so good that I finished every drop. This ramen shop is perfect for those who like light soy sauce ramen. The noodles also paired well with the soup and remained delicious until the end.

After Basso Drillman closed down, "Chuka Soba Shinagawa" opened in its place. This place has won numerous awards and is considered the "epitome of Chinese noodles." I had a not-so-great impression when I tried it at BASSO Edogawabashi, so I hadn't visited this main store until now. I ordered the "Special Chuka Soba" (1,230 yen) with extra noodles (100 yen). The soup had a shiny oil film on top, with a perfect balance of sweetness and spiciness, completely erasing my previous image of the Edogawabashi store. "Truly delicious!" The high ratings for this soup are well-deserved. The noodles were medium-thick and quite soft, almost slimy rather than chewy. While I personally found this texture delicious, those who prefer firmer noodles may not appreciate the softness. The chashu was tender and fell apart easily when picked up with chopsticks. It was also very tasty. The seasoned bamboo shoots had a peppery kick that added a nice contrast to the oily soup. Despite the appearance of the soup making it seem unappetizing under the summer sun, the flavors were excellent and truly showcased the expertise of this long-standing establishment. It was delicious! Thank you for the meal.

On the 10th anniversary commemorative sales event on July 1st and 2nd, they brought back the morning ramen. Excited to try the morning ramen, I headed there for lunch instead due to time constraints. I walked for about 50 minutes in the rainy weather and arrived around 10:20 am, 10 minutes before opening. I was 14th in line. More customers arrived, and by opening time, there were over 20 people waiting. They opened at 10:30 am, and I moved up to 6th in line. Around 10:40 am, the staff took our orders. I ordered the Rich Chinese Special Ramen with extra noodles for 1350 yen. The first group of customers left at 11 am, and the turnover seemed slower than usual. I was seated by 11:20 am. The bowl arrived around 11:30 am, looking delicious. The thick curly noodles were cooked longer than usual to match the rich soup, which affected the turnover. The noodles were incredibly chewy, and paired perfectly with the flavorful soup. The extra noodles were a good choice. The char siu was tender and flavorful as always, and the bamboo shoots were a nice touch. The limited miso ramen I had before was excellent, but today's rich ramen was also top-notch. I received a hand towel as a commemorative gift and frozen dipping noodles as a souvenir, making me very satisfied. I left around 11:40 am, fully satisfied. I wish they would bring back the morning ramen regularly.

It's located in my neighborhood, so I often use it on my days off. There is always a line at lunchtime, so I often take advantage of the privilege of being nearby and visit right after opening. Basically, anything you eat is good, but lately I've been recommending the tsukemen! Along with the usual bottled beer, the dipping sauce has a sour taste that is perfect for the hot season. The thick curly noodles alone have a wheat flavor that is delicious. I finish it off with the soup with a strong taste of dried fish. It was delicious again today! The ramen with thin noodles has a beautiful cut soy sauce flavor, the ramen with dried fish has thick noodles with a rich taste of dried fish and back fat, and the ABRASSO has a strong sauce that allows you to directly taste the flavor of the noodles... All of these menu items are high-quality dishes. It's a great restaurant that teaches you the depth of ramen.

"Shinagawa SP Rich Chinese Noodles 1,300 yen (limited to the 10th anniversary) Hagoshu Beer IPA010 800 yen The limited edition rich Chinese noodles for the 10th anniversary is a bold and flavorful dish unlike the usual gentle taste. The medium-thick curly noodles hold up well to the rich soup and are delicious. The toppings of chashu, menma, and seasoned egg were also delicious. Thank you for the takeout service for tsukemen on the way home. Thank you for the meal! #Ramen #RamenClub #RamenInstagrammer #RamenLover #Noodles #Foodie #FoodPorn #Foodstagram #2023nami0710 #ShinagawaChineseNoodles"

Chuka soba for 930 yen and seared chashu rice bowl for 400 yen. I arrived at 10:15 and waited in the first chair. Although they usually seat customers at 10:30, they called me in around 10:28. The staff were very friendly! The ramen was on the lighter side but had a nice oily film on the surface. Even as someone who prefers stronger flavors, I enjoyed it. The chashu came in two different cuts, one with more fat that melted in the soup and one with a satisfying chew. Both were delicious. The seared chashu rice bowl was a bit pricey at 400 yen, but I splurged for my first visit. It came with four small pieces of chashu, green onions, a spicy sauce, and what seemed like a garlic sauce. It was really tasty. I usually don't go for lighter flavors, so my rating might not be as high as someone who prefers them. Next time, I'll try the oil ramen (ABURASSO) and the mini pork rice bowl!

I visited the restaurant at 7:30 PM on a weekday. It was full when I arrived, but I was seated quickly. The usual style is to buy a meal ticket and line up. I ordered the special ramen. The counter was crowded with mostly male customers, so the turnover was fast. The ramen was served in about 10 minutes. It had toppings like seaweed, thinly sliced bamboo shoots, chashu, green onions, and a seasoned egg. The noodles were thin and straight, with a round cross-section. The soup was soy sauce-colored, but the broth was strong, so the soy sauce flavor was mild. The taste was rich but refreshing. At first, I thought there was a lot of noodles, but as I kept eating, I felt like it was slightly lacking towards the end. It was the ideal way to finish a meal. Eating too much here will make you full, but it will diminish the aftertaste. The seasoned egg was soft-boiled. It seems that they only open for dinner on Fridays on weekdays, so it's a good time to visit. It was delicious. Thank you for the meal.

Last time I came, I had the Chinese soba which was incredibly delicious, so I wanted to try other menu items! But it's a 15-minute walk from Ikebukuro, so I need to psych myself up to go. I don't eat mazesoba or abura soba, so I'll try the tsukemen! I bought a meal ticket at the ticket machine and sat at the end of the counter. It was served in about 10 minutes. The medium-thick noodles had a slight wave, with only one sheet of seaweed on top. I dipped it in the broth and took a bite. Bam! The saltiness was shocking! Seriously... it's not a tsukemen based on Chinese soba. Is it based on niboshi soba? I haven't tried that so I'm not sure. I didn't taste any sweetness, just bitterness first, then acidity, and finally a strong saltiness. The flavor of the noodles was not bad. Like a sophisticated soba eater, I dipped just a little bit and ate the noodles. But it was still too salty. The chashu slices in the broth were diced. Hmm... it tasted like concentrated simmered fish. Is this menu from the same restaurant that serves that wonderful Chinese soba? Did they make a mistake with the seasoning? I hesitated, but I tried asking for some soup to dilute it. One sip. Two sips. Can't do it! In the end, I had to ask for water three times and then left the restaurant. I checked my blood pressure an hour later. Phew, it wasn't over 130. It seems like this place is more suited for their Chinese soba.

I had the special ABURASSO (medium size) for ¥1280. It had been about a year since my last visit. The opening time had changed to 10:30, and when I arrived around 10:35, there were already 3 customers ahead of me. The popularity of the place still amazes me. After about 10 minutes, my bowl arrived with beautifully topped ingredients. It almost felt like a shame to mix them together, but I did so to enjoy the delicious flavors. The menma had been upgraded to a thinner version, and the noodles, char siu (2 types), bean sprouts, and other toppings all added to the enjoyable texture of the dish. The sauce had a nice spicy kick to it, which I liked. Overall, it was very delicious. Thank you for the meal.

After leaving the gym on 5/20, I felt like having ramen, so I went to a popular ramen shop in Ikebukuro. Waited for about 20 minutes with 4 people. It's one of the top 100 ramen shops in Shinagawa, which made me skeptical at first, but it was really delicious. If it's not crowded next time, I'll go again.

This is a review of "Chuka Soba Shinagawa," a ramen shop that opened as a second brand after the closure of the popular tsukemen shop "BASSO DRILLMAN." It will soon be celebrating its 10th anniversary, but counting from the Drillman era, it has been around for 16 years. Despite being named "Chuka Soba Shinagawa," the shop continues to use the BASSO DRILLMAN name. The shop has been selected as one of the top 100 ramen shops twice and has also received the Bib Gourmand award four times, making it a highly acclaimed establishment. I had never visited before, but happened to be in Shina-machi this time, so it was my first visit. I arrived on a Saturday at 10:57, but the shop opens at 10:30, and the interior was already full with a line of 7 people. There were 4 chairs outside the shop, and it seemed like you had to buy a meal ticket promptly once you entered through the gate. I was intrigued by the "Niboshi Soba," but I opted for the default "Chuka Soba" for 930 yen with an additional "Seasoned Egg" for 100 yen. The free extra noodle service is no longer available, now costing an additional 50 yen. After about 18 minutes of waiting, I was able to enter the shop. The interior had 8 counter seats, and although Mr. Shinagawa was not present, the operation was handled by two veteran and young staff members. The atmosphere inside was calm, clean, and pleasant. I received my bowl in about 10 minutes. The appearance of the ramen was classic, with a clear soy sauce-based soup filled with thick chicken and pork broth, and a generous amount of dried fish and bonito flavors. The soup was delicious, with a moderate amount of chicken oil floating on top, creating a layered flavor profile different from its appearance. The saltiness was slightly on the higher side, but it did not hinder me from finishing the soup. The homemade medium-thin straight noodles were slightly soft but had a chewy texture and a delicious wheat flavor. The noodles did not have any flaws and complemented the soup well. Personally, I imagined that thicker hand-kneaded noodles might go well with this soup, but the current noodles integrated perfectly with the soup, creating a satisfying combination. The chashu consisted of tender pork belly and slightly firm roasted pork loin. The pork belly melted in the mouth, and the roasted pork loin, while a bit dry, had a good seasoning and meaty flavor. The thinly sliced bamboo shoots were well-seasoned with a hint of black pepper, providing a crunchy texture and enhancing the flavor of the soup. The green onions, which seemed to be Shinagawa's locally produced variety, were a nice touch. The seasoned egg was slightly overcooked, but the seasoning was excellent, making it a tasty addition to the ramen. Overall, the ramen at Chuka Soba Shinagawa was well-balanced and meticulously crafted, with each component contributing to a harmonious and delicious bowl. Despite not having any standout features, the attention to detail and subtle nuances in each part of the dish made it a truly enjoyable experience. I look forward to revisiting to try their "Niboshi Soba."