Ramen Kagemusha Honten's sister store - Vegetables are available at the main store. I visited for the third time already! I couldn't resist stopping by when I wasn't in the mood for the vegetable platter at the main store. The vegetable platter (bean sprouts) is no longer available and the menu has been renewed! The photo shows the back fat ramen for 790 yen with an additional seasoned egg for 110 yen. The noodle portion is 180g, with a large portion available for an extra 100 yen. Menu items include back fat ramen for 790 yen, back fat shiokombu ramen for 850 yen, negi ramen for 900 yen, negi ramen (shiokombu) for 950 yen, chashu-men for 1080 yen, chashu-men (shiokombu) for 1130 yen, special ramen for 1000 yen, special ramen (shiokombu) for 1050 yen, oil soba for 850 yen, pork belly ramen for 1050 yen, pork belly ramen (shiokombu) for 1050 yen. Toppings include a seasoned egg for 110 yen, green onions for 30 yen, onions for 50 yen, leeks for 180 yen, chashu (1 piece) for 180 yen, large pork for 330 yen, extra rice for 100 yen, mayo pork rice for 200 yen. The noodle portion is 180g with a large portion available for an extra 100 yen.

Ramen Kagemusha Honten's sister store - Vegetables are available at the main store. I visited for the second time this month! I couldn't resist coming here again. The vegetable toppings are not available anymore as the menu has been renewed. The photo shows the Chashu Ramen priced at 790 yen with an additional topping of flavored egg for 110 yen. The noodle portion is 180g, and you can opt for a larger portion for an extra 100 yen. The menu includes options like Chashu Ramen for 790 yen, Chashu and Dried Sardine Ramen for 850 yen, Negi Ramen for 900 yen, Negi Ramen with Dried Sardines for 950 yen, Chaashu Ramen for 1080 yen, Chaashu Ramen with Dried Sardines for 1130 yen, Special Ramen for 1000 yen, Special Ramen with Dried Sardines for 1050 yen, Abura Soba for 850 yen, Pork Belly Ramen for 1050 yen, Pork Belly Ramen with Dried Sardines for 1050 yen. Toppings like flavored egg for 110 yen, green onions for 30 yen, onions for 50 yen, leeks for 180 yen, extra chashu for 180 yen, and a large portion of pork for 330 yen are available. Rice can be added for 100 yen, or a special pork rice bowl with mayonnaise for 200 yen.

Ramen Shadow Warrior's annex, which has been experimenting with various menu items, has been renewed and rebranded as a "side story." While the main restaurant continues to uphold the tradition of the shadow warrior, the annex has finally introduced a new menu. Let's visit and see what's new! To test the waters, it's best to start with the oil noodles, a personal favorite. After ordering and waiting for about 8 minutes, the oil noodles arrive. They look different from the menu photo, with a strong resemblance to a previous shop that used to be on the same street. The combination of carbohydrates and animal fat creates a powerful and delicious flavor. Mixing in the chashu further enhances the dish, making it a calorie-packed delight. On a return visit, it was confirmed that you can also add mayonnaise as a topping. The addition of green onions and onions provided a good balance of flavors and textures. The only minor issue was that there was a bit too much white onion for mixing into the oil noodles. Despite this, I continue to order the oil noodles every time I visit Shadow Warrior. My current challenge is whether to add rice as a side dish or attempt the oil noodles extra-large challenge. With a hearty appetite, I believe I can tackle either option. I'm also curious about trying the pork belly and the jumbo pork from the ticket machine. I'll have to wait for cooler weather to try those out.

Ramen Kagemusha Main Store's sister shop ← Vegetable toppings are available at the main store! The vegetable topping (bean sprouts) is no longer available and the menu has been renewed! The photo shows the Seabura Chuka for 790 yen with an additional topping of flavored egg for 110 yen. The noodle portion is 180g, and you can get a large serving for an extra 100 yen. The menu includes Seabura Chuka for 790 yen, Seabura Niboshi for 850 yen, Negi Ramen for 900 yen, Negi Ramen (Niboshi) for 950 yen, Chashu Men for 1080 yen, Chashu Men (Niboshi) for 1130 yen, Special Ramen for 1000 yen, Special Ramen (Niboshi) for 1050 yen, Abura Soba for 850 yen, Butabara Ramen for 1050 yen, Butabara Ramen (Niboshi) for 1050 yen, Toppings like flavored egg for 110 yen, green onions for 30 yen, onions for 50 yen, white onions for 180 yen, chashu (1 piece) for 180 yen, large chashu for 330 yen, rice for 100 yen, mayo pork rice for 200 yen. The noodle portion is 180g and you can get a large serving for an extra 100 yen.

Arrived on a cloudy weekday just before 3 pm. There were 2-3 customers inside. After purchasing a meal ticket at the ticket machine, the staff asked for my order preferences. Vegetables: light/normal/extra/extra extra (apparently 1.5kg) Garlic: none/yes/with extra oil: light/normal/extra extra extra Noodles: regular - before cooking: 250g, after cooking: 400g Large portion - before cooking: 370g, after cooking: 600g (extra +120 yen, free after 2 pm on weekdays) I ordered the "Oni Buta Ramen" for 1250 yen (extra vegetables, extra oil, extra noodles 370g for free after 2 pm) + a side of "Tandekachar" for 330 yen. The order was served in about 10-15 minutes. The "Oni Buta Ramen" had a visually striking presentation with a massive amount of oil and pork that you couldn't see the vegetables. The vegetables were mainly bean sprouts with a ratio of 9:1 to cabbage. With the large portion of noodles, it's best to add some seasoning to the oil for better flavor. The pork slices were thin and tender, with a good balance of fat and meat. The "Tandekachar" was a large piece of pork with layers of fat and meat, offering a different texture. The broth was a mild, creamy soy sauce base with a hint of pork flavor. Overall, the pork was excellent, and the service was friendly. This place is recommended for those who enjoy a hearty Jiro-style ramen with a focus on pork. Don't forget to download the official app for special discounts on your next visit!

When I went to Akihabara for some errands, I headed to this restaurant for an early lunch. The weather was unusually hot due to a break in the rainy season, so I was in the mood for some junk food. I arrived at the restaurant around 11 am when it opened, and found a seat easily. I looked at the menu on the ticket machine and decided on the Niboshi Jiro ramen. I handed the ticket to a male staff member, who asked if I wanted garlic, and then led me to a counter seat where a glass of water was placed in front of me. After waiting for about 6 minutes, the ramen was served in a white ceramic bowl, topped with a mountain of bean sprouts and vegetables. The pork had changed from slices to chunks. The saltiness level was a bit high at 1.5. I mixed the bean sprouts and vegetables with the noodles and took a big bite. The noodles had a slight hint of dried fish flavor in the soy sauce-based broth. The pork bone flavor in the soup was a bit weak. As I was eating, more customers arrived, confirming the popularity of the place. The pork belly chashu was so tender that it could be easily cut with chopsticks. I finished the whole bowl in one go. Later, when I checked my phone, I realized that I had forgotten to take a picture. It seems like I was too overwhelmed by the heat. Overall, today's bowl of ramen was satisfying.

Tsukemen with less vegetables and topped with one slice of pork. I also had mayonnaise pork rice. Even though I only had a little popcorn at the movie theater, I didn't expect the portion to be this big. According to my friend who was eating with me, adding seasoned fat makes the flavor richer.

Around 1:00 PM, I had lunch at this place. I ordered the Special Miso Ramen (1,050 yen) and the Mayo Buta Meshi (200 yen) with extra vegetables. The restaurant had a clean and modern interior with only about 10 seats at the counter. The Special Miso Ramen had a generous amount of noodles and meat, and the soup had a flavor that I really enjoyed. There was actually too much meat for my liking, so I was glad I didn't get the large portion. The only downside was that the flavored egg was cold. The Mayo Buta Meshi had a delicious, junk food-like taste that I didn't mind at all. Overall, I was satisfied. Whenever I see a Jiro-style miso ramen, I can't help but go in. Next time, I want to try the Abura Soba or Niboshi Jiro.

After being discharged from the hospital, my appetite has increased significantly, perhaps due to my bones recovering. Even when eating a large amount, my stomach doesn't feel heavy, so maybe my body needs it? While cutting back on sugary drinks, let's go all out on rice. So, I decided to try a Jiro-inspired ramen at "Emissary Hanare". Before my injury, unless I was really hungry, I would sometimes feel bloated even at dinner or the next morning, but how about now? Let's give it a try... I ordered the "ramen (830 yen)" with extra vegetables and garlic. The portion is generous as usual. The noodles are hiding under the toppings. I dipped the vegetables in the soup and took a bite. Yup, there's still more to go. That's right, I came here for the vegetables. The double garlic is also a substantial amount! It definitely gives a good garlic boost! The soup is rich, so I made sure to finish all the ingredients and garlic. It was satisfying, but my stomach still doesn't feel heavy. Maybe I can enjoy meals with the appetite of my student days for a while!?

This is my first visit to this ramen shop, and it seems different from the main store in terms of menu. I ordered ramen with extra vegetables, double garlic, extra oil, and garlic mayo topping for 830 yen. The noodles are medium thickness and easy to eat, not too chewy. The oil has a good flavor. The pork is tender. Overall, it feels like a slightly easier-to-eat version of Jiro-style ramen.

Ate ramen in Akihabara. There are not many options, but I found a place that serves Jiro-style ramen called "Hanare." It was much easier to get in compared to the original Jiro shop, and the atmosphere was more relaxed. The toppings were asked for at the beginning, which was nice. The ramen itself was Jiro-style, but with a milder taste and texture. It may not fully satisfy those craving for a true Jiro experience, but it was still enjoyable. Overall, it was a good meal with a low entry barrier. I finished my meal and left the restaurant. Thank you for the meal.

I didn't have time to eat lunch, so I headed to Ramen Kagemusha, a place known for its hearty carb-filled ramen. Despite being around for a long time, it's now treated as a separate branch. It's not in the center of Akihabara, so I guess that's why. The ramen here is already quite large in its normal state, so I bought a regular ramen and a seasoned egg from the ticket machine. I handed the tickets to the staff and requested extra vegetables and less noodles (even though it's still a lot). The noodles are thick, so I had to wait a while for them to cook. When the ramen arrived, it looked different from usual. The pork slices, which used to be in one piece, were now sliced thickly into two pieces. They also had an unusually dark color. The flavor was intense, almost overcooked. The seasoned egg on the side was also overcooked and had an odd taste. The noodles were the same, but the soup tasted different. Despite its rough preparation, it always had a unique deliciousness. However, today seemed different. I usually finish the whole bowl, but for some reason, I couldn't bring myself to finish it and had to give up halfway through.

I am struggling with the au communication line failure since yesterday, as I edit and check my Foodlog on my smartphone. Finally, I am able to connect to the internet, so I decided to write a review. The scorching heat has been relentless, making me feel like I'm in a sauna. When I had to go to Akihabara for errands, I ended up at this restaurant. Due to the extreme heat, I was aiming for something cold, but the ticket machine showed that they were sold out. So, I decided to go for the spicy ramen as a reverse therapy (laughs). I handed the food ticket to a female staff member and requested garlic in my order. I sat at the counter seat where cold water was placed and waited for my order to be ready. I arrived at the restaurant around the opening time, but there was already a customer waiting for about 5 minutes. When the bright red soup with a generous amount of bean sprouts and thick pork belly chashu was placed in front of me, I started by flipping the bean sprouts and vegetables and eating them with the thick noodles without thinking. I sat under the air conditioner in the restaurant, but the spiciness and heat made me sweat profusely from my forehead. However, I felt like I couldn't stop eating because I was afraid I wouldn't be able to finish it. I quickly devoured the bowl, struggling with the thick chashu at the end. I managed to finish today's spicy bowl of ramen.

Summer delight, Ramen Kagemusha's cold oil ramen! It made a slightly delayed appearance compared to last year. The absolute star remains the same, with the omission of carbs, fats, and fiddly toppings creating a powerful impact. The flavor and aroma extracted from garlic and leeks in high-temperature oil (probably white sesame oil) stimulate the appetite! If you don't eat this, Akihabara's summer hasn't truly begun...

In my mid-50s, with over 30 years of experience as a Jirolian, here is a memo from March 8, 2022 (Tuesday): The main store was crowded, so I went to the veteran shop and ordered a small 750 bowl with extra vegetables, garlic, and fat. Arrived at 12:15, plenty of seats available. Received my bowl at 12:20 and finished eating by 12:30. The vegetables were 9:1 ratio, with more bean sprouts and slightly cooked vegetables. The fat was deliciously sweet. The bowl seemed smaller today, but the amount of noodles was just right, ensuring I could finish it all. The pork was more like braised pork than regular pork, very tender and satisfying as always. Overall, the girl who served me, despite speaking broken Japanese, was very polite. It seems she is naturally polite as an individual, regardless of her nationality. Thank you for the meal.

I visited a ramen restaurant called "Ramen Kagemusha Bekkan" around 11:00 am on a Saturday in February 2022. The restaurant is located about a 3-minute walk from Suehirocho Station and was about 80% full when I arrived. I selected the "Niboniro" for ¥780 from the ticket machine. I sat at the counter seat alone and presented my ticket. I requested garlic with extra vegetables. The counter seat table didn't have much depth, which was a bit concerning. After waiting for about 7-8 minutes, the "Niboniro" was served. It consisted of a chunk of chashu with plenty of vegetables and garlic. I pulled out the slightly thick noodles from under the toppings and savored them with the vegetables. The soup had a strong flavor of saltiness and sweetness with a hint of umami, thanks to the combination of chemical seasonings and bonito dashi. It had a balanced taste that was surprisingly refined, but I felt it could use a bit more junkiness. Mixing the minced garlic into the soup enhanced the intense flavor, despite the risk of consuming raw garlic in the afternoon. I enjoyed the marinated chashu and boiled vegetables together, adjusting the taste with the noodles and soup. It was a bit disappointing that the soup lacked a certain richness. I wished it had a bit more depth in flavor. I sprinkled some chili pepper on the table and occasionally drizzled sauce over the vegetables to add some excitement to the meal. I savored the ramen from Kagemusha while breaking down the chunk of chashu. After finishing the noodles and toppings, I felt quite full, which was a challenge for a man in his 40s. However, the joy of savoring plenty of vegetables was worth it. The price of ¥780 was quite cheap. This ramen is a hearty Niboshi-style ramen that is good to indulge in occasionally. By finishing the meal, I confirmed that I am in good health.

When I went to Akihabara for some shopping, I decided to try Niboshi Jiro this time since I was curious about it after trying the Tekkamen before. I arrived at the shop right when it opened, being the first customer of the day. I selected Niboshi Jiro from the ticket machine and handed the ticket to the elderly man at the counter, specifying that I wanted garlic in my ramen. The kitchen was managed by a woman, just like last time. After waiting for about 7 minutes, a huge bowl of ramen was placed in front of me, filled with bean sprouts, vegetables, thick pork belly chashu, and garlic. I didn't bring my salt concentration meter that day, so I didn't measure it this time (laughs). I started by flipping over the bean sprouts and vegetables, which were quite a lot to handle. After finishing that, I took a bite of the noodles and bean sprouts, enjoying the nice dried fish flavor of the soup. The soup was lighter than the typical Jiro style, with a not too strong soy sauce taste, making it easy to eat. The thick whole wheat Oshon noodles had a good wheat flavor and were quite delicious. I had to eat quickly with this type of ramen, but this time, I managed to finish it without feeling too full halfway through. The thick chashu also filled me up, making it a satisfying lunch ramen for the day.

When I went to Akihabara for some errands, I passed by this shop and saw a new menu displayed outside. I decided to try their lunch, even though it was still early. There was only one customer ahead of me. I selected the "Iron Fire Noodles" on the ticket machine and handed it to the male staff. When asked if I wanted garlic, I replied with a nod, relying on my mask for communication. I sat at the counter seat and waited while playing with my phone. The kitchen seemed to be mainly run by a woman, despite the fact that I couldn't see well due to the high counter. After about 7 minutes, the ramen was served in front of me. The appearance almost made me lose my appetite, with a large amount of bean sprouts and vegetables, bright red kimchi, thick slices of chashu, and extra minced garlic. Since I didn't bring my salt meter from work, I couldn't check the saltiness this time. I managed to carefully mix the bean sprouts, vegetables, and kimchi so they wouldn't spill, and took a sip of the noodles. The whole wheat flavor of the noodles was quite nice, and the soy sauce was just right for me. Despite the presence of pork fat, the broth was light and smooth. The homemade kimchi, which seemed quite spicy, was surprisingly delicious. I've had spicy ramen in the Jiro style before, but this was my first time adding kimchi as a topping, and I was pleasantly surprised by how well it complemented the dish. I mustered up my determination and managed to finish the bowl, despite the spiciness. Today's bowl of ramen turned out to be quite spicy!

In the final year of Reiwa 3, I would like to share some highlights from the summer to autumn. First up is the classic summer dish, chilled abura soba! In the initial review, I mentioned that the meat was served at room temperature, but from the second visit onwards, warm meat toppings were added (which remained unchanged until the end of sales). The aroma of the ma-yu that enhances appetite, the perfect pairing with rice, and the smooth and chewy texture of the noodles are all delightful! For me, this is truly a must-have item for summer. Next is the negi hiyashi! Compared to the main branch, the annex had a slightly weaker sweetness. Nonetheless, the alternating waves of sweetness and spiciness, like a coconut curry, helped ward off the summer heat and replenish my energy levels. I attribute my ability to get through this summer to enjoying the chilled noodles at the shadow warrior's place every weekend. After the chilled menu ended, I challenged myself with the Tekka Men and Tekka Tsukemen. By naming it "Tekka" without simply labeling it by spiciness level, you can feel the boldness of the developers. This Tekka series uses plenty of chili oil, making it incredibly spicy! Even though I'm not a fan of extreme spiciness, I can just about enjoy it at the borderline. The copious amount of chili oil covering the surface of the soup also contains the peel and seeds of thoroughly simmered chili peppers. Most commercial chili oils are filtered, so I wonder if this is an original creation of the shadow warrior...? The combination of Jiro-style soup and chili oil is just incredibly spicy and delicious! This chili oil really does a great job, and I felt that the Tekka series has successfully made a significant change from the usual Jiro-style ramen. I'll skip the evaluation of the kimchi (as I never eat kimchi normally). This visit may have opened my eyes to the world of spicy and delicious food. While slurping up the remaining red soup with a lotus root, I found myself thinking, "Maybe I should have ordered rice too?" With the addition of new menu items, I look forward to visiting and pondering, "What should I eat at the shadow warrior today?" It seems like I can look forward to enjoyable visits in the future, without the inertia of thinking, "Should I just go for Jiro-style again for lunch?"

Although it is not a Jiro-style ramen, Kagemusha is one of my favorite ramen shops that is similar to Jiro. The noodles may have a slight difference in shape. I usually don't add garlic, but for some reason, I felt like having garlic that day. It did make me smell strongly of garlic in the afternoon, but I don't mind since I'm wearing a mask these days. The pork had a strong salty taste, but it was still good. It was a satisfying bowl of ramen.