Menkou Shio Ramen Kanda Myojin is about a 10-minute walk from the nearest station, Ogawamachi. I visited on a Friday for lunch and the restaurant was about 90% full. I ordered the "Gokumi Shiro" (Chicken White Ramen) for 1280 yen. I was in the area for work near Kanda Myojin. Since it was December 30th and the business district was already closed for the holidays, I was able to enter without waiting in line. It had been about 10 years since my last visit, and I always remembered having to wait in line, so I was excited to go back. I purchased a meal ticket and entered the restaurant. The service from the owner or manager was excellent, making it a pleasant dining experience. I noticed the person next to me had finished their soup completely before leaving, and the owner thanked them for enjoying the meal. This made me want to eat neatly as well. The toppings were different this time, with items like asparagus wrapped in meat, two pieces of duck chashu, poached egg, and broccoli potage. The soup was incredibly delicious, with a rich broth. The asparagus wrapped in meat was tasty, and the duck was exceptional. It paired perfectly with the soup. I will definitely be craving this ramen again. If I have the chance to visit when there's no line, I would love to come back. Thank you for the meal.

Chicken White Broth Ramen 990 yen I wanted to eat chicken white broth ramen and found Shio-san after doing some research. It's a famous shop with lots of autographs displayed. First of all, the soup is delicious. It's a rich and creamy broth with a strong chicken flavor, of high quality. The toppings are unique, with broccoli, poached egg, fried onions, and asparagus wrapped in meat. The meat wrap has a strong saltiness that pairs perfectly with the chicken white broth soup. The noodles are chewy and there's plenty of them. A regular serving is enough to make you feel full. I'm likely to get hooked on chicken white broth ramen. Thank you for the meal!

I visited in the early afternoon. There was no wait, but the inside of the restaurant was crowded. I ordered the Number One Soy Sauce Ramen with an added egg. I made a mistake because the egg was included in the dish to begin with. The ramen was quite delicious. Taste is subjective, but I personally enjoyed it. The fish-based broth matched well with the soy sauce, and the thin noodles had a nice texture. I recommend this restaurant.

Ordered the limited-time "Reikoku" ramen. Was unsure, but then heard there were only two servings left, so I made up my mind. My companion ordered the Chicken Paitan ramen. My Reikoku ramen arrived first. They gave me a free upsize (thank you!) and it was nicely chilled, with thin noodles that were not too curly (which I personally like). The noodles had a good firmness to them. I added some nori seaweed as per my preference. I prefer it with nori seaweed. My companion's Extreme Chicken Paitan ramen had a rich and slightly thick soup, maybe with butter? It was incredibly delicious. The asparagus, duck meat, and chashu lived up to the "Extreme" name with their deliciousness. Thank you for the meal. When it gets colder, I'll come back for the soy sauce ramen.

Today, I am in Ogawamachi and Awajicho in Tokyo. I couldn't decide which ramen shop to go to because they all have long lines. It's already 3 PM. I finally found a place that is open and looks delicious. I decided to go to Menkou Shio, which has won awards like "2018 Ramen Top 100" and "2013-2014 14th Tokyo Ramen of the Year Newcomer Award Chicken White Broth 1st Place". I ordered the Chicken White Broth Extreme White with an additional flavored egg. The soup was like a creamy chicken potage with a rich flavor. The noodles were medium-thin and had a good texture. The chashu was tender and flavorful, while the duck meat was juicy and had a wild taste. The bacon and fried onions added a nice crunch to the ramen. Overall, the ramen was delicious with a unique combination of toppings that complemented the rich soup well.

I went to Menkoh Chio. I arrived around 1:30 PM and was able to enter without waiting in line. I ordered the Shiroki 1390 with an additional Chashu for 200. The first thing you notice is the unique Western-style toppings and rich soup, unlike regular ramen. The soup is a rich chicken white broth with a strong umami flavor. The noodles are thin and straight, and they are delicious! The toppings include fried onions, poached egg, chashu, duck chashu, and bacon-wrapped asparagus. Instead of a flavored egg, they serve a poached egg as a topping. I usually don't like the yolk mixing with the soup, but they recommend trying it, and it actually makes the soup milder and easier to eat! The chashu is tender and juicy, the smoked duck meat adds a stimulating aroma, and the bacon-wrapped asparagus is well-prepared without any tough fibers, with pepper adding a nice touch. The surprising toppings aside, the ramen itself was very delicious.

This is a renowned restaurant that opened in 2012, winning the TRY Newcomer Award at the time and being selected as one of the top 100 restaurants in 2018. What truly made this restaurant famous was their "chicken white broth" ramen, a Western-style "Chinese soba" that transcended the concept of ramen. I always thought of it as something unique, not fitting into the category of ramen. However, I learned that there was also a "black" option available, and the owner's dedication to this "black" ramen was just as strong as their dedication to the "white" ramen. So, I finally decided to visit the restaurant. I arrived at 13:12 on a weekday and purchased a ticket for the "Number One Soy Sauce Soba" for 990 yen. The seating area was small and cramped, with a narrow staircase leading downstairs. The restaurant had a cozy atmosphere, with a counter seating for nine and one table for four. There were two staff members working, mainly serving solo diners at the counter. The menu featured various famous signatures, but most customers seemed to be ordering the "white" ramen. I sat at the counter facing the kitchen and couldn't see the cooking process. After a short wait, my bowl of ramen arrived. The default "soy sauce soba" was visually appealing, with sliced seasoned egg and neatly arranged duck meat. The soup was a rich and flavorful clear broth with a strong umami taste, enhanced by the combination of kelp and bonito flakes. The noodles were homemade, medium-thin straight noodles with a firm texture and a strong wheat flavor. The chashu was like ham, with a delicate smoky aroma and a tender texture. The pork shoulder was well-seasoned and moist, although a thicker cut might have been better. The side ingredients of mitsuba and myoga complemented the dish well without overpowering the flavors. The seasoned egg was flavorful and well-infused with broth, despite being slightly overcooked. Overall, I was impressed by how this ramen shop managed to stay true to the essence of traditional Japanese soba while infusing it with a Chinese noodle soup twist. The balance of flavors and textures was excellent, making it a standout dish.

I visited around 3 pm on a weekday and was able to enter without waiting. I ordered the White Ultimate ramen. Overall, it gave me more of an Italian-style ramen impression rather than a traditional one. The quality of the ingredients was high, and the ramen had a distinctive character, but the overall evaluation, including value for money, may vary from person to person.

Chicken white broth ramen with duck and garlic butter topping. Straight thin noodles. No waiting around 6:30 pm on weekdays. Ticket system. Unique toppings. Overall incredibly delicious! - The slightly salty asparagus-wrapped pork goes surprisingly well with the rich and creamy chicken potage. - The duck chashu is incredibly juicy. I want to have this as a snack with some drinks. - Is the garlic butter homemade? I want to drink it while sipping on some alcohol. - The fried onions that come with the noodles add a nice umami flavor. Definitely goes well with alcohol. - The poached egg is perfectly soft-boiled. Mixing the yolk with the noodles is delicious. They have highballs on the menu, so I will definitely order one next time.

Today's Poteranchi -> [First] Few people in Kanto may know, but in a nutshell, it's the top-notch "Umakacchan". Actually, there's another type of chashu missing, but it was delicious so I'll definitely try it again. This popular shop has even won the title of TRY (Tokyo Ramen of the Year). When I went around 12:30, there was no line, so I thought maybe it had become less popular, but right after that, a normal line formed, and even when I left, there was a line. I ordered the white chicken broth as I was looking forward to it, and decided to make it special. When I handed over the food ticket, I was asked, "Would you like a free large portion?" so for the first time at a new shop, I decided not to go for the large portion in case it wasn't delicious, but I believed in the ratings on Tabelog and went for the large portion. The staff placed it on the tray saying "It's the extreme", but I felt a sense of incongruity in the appearance. However, since it was my first time, I couldn't figure out the specific cause of the incongruity and decided to continue eating. The rich flavor of the Ohmura chicken broth, condensed with the umami of chicken bones, is close to tonkotsu in impression, with a creamy texture. I wrote that it was close to tonkotsu, but more than that, it reminded me of "Umakacchan", which many people in Kanto may not know, but everyone in Kyushu knows. It's an instant noodle that I loved because my hometown of Tottori was next to the Chugoku region where it was commonly sold, but you probably don't know it. The noodles were soft and went well with the soup. It's unusual to have broccoli in it, but it goes well with the soup. There were also fried onions that were like fried onions. The duck chashu was firm and had a good chewy texture, and the meat-wrapped asparagus, which is rare in ramen, was fresh and delicious. However, be careful as you may not be able to bite it cleanly if you chew it too much. When the dish was served, the staff casually asked if I wanted black pepper, so I added it midway and it became more flavorful and delicious. However, the cause of the incongruity was not cleared up, but I finished the meal. When I looked at the food ticket machine when leaving, the cause of the incongruity was revealed. Just to be sure, I checked Tabelog and confirmed it. The food ticket machine had a picture of the extreme on the button, but my order only had duck chashu in it, even though there are two types of chashu. I casually looked at the picture when I bought the food ticket and remembered it in the back of my mind, but I only realized the incongruity when it was served. However, it was delicious, the large portion was free, and the staff probably thought I would gain weight if I ate more, so I decided to think that they were considerate. Awajicho Menkou Shio Chicken White Soup Soba Extreme White (Large Portion Free) 1,390 yen #Poteranchi #Today's Lunch #Today's Gourmet #Today's Meal #Today's Lunch #Connect with Gourmet Lovers #Gourmet Instagram #Connect with Gourmet Lovers #Connect with Lunch Lovers #Food Terror #Food Instagram #Eat Star #Eat Instagram #Tokyo Lunch #Tokyo Gourmet #Akihabara Lunch #Akihabara Gourmet #Ochanomizu Gourmet #Ochanomizu Lunch #Today's Ramen #Tokyo Ramen #Akihabara Ramen #Ochanomizu Ramen #Ramen Lover #Connect with Ramen Lovers #Connect with Ramen Lovers #Ramen Lover #Chicken White Soup Ramen #Menkou Shio

Originally an original dish of the same restaurant, but due to the recent improvement in high-quality chicken broth ramen, it now has a clearer taste than before. The asparagus-wrapped meat is also original to this restaurant. The vegetable toppings are interesting. The chashu is standard.

The order was "White Chicken White Broth Ramen" for 990 yen, with toppings of green onions, garlic butter, 2 pieces of meat-wrapped asparagus, double poached eggs, dashi egg, and triple egg topping. The soup was gentle and creamy like potage, and the noodles had a good texture and bite, similar to pasta. The various toppings added different flavors to the soup and noodles. The double poached eggs were delicious with runny yolks, resembling a Western dish. The dashi egg was average, while the green onions added a nice touch without overpowering the soup. The meat-wrapped asparagus had a slightly strong salt and pepper seasoning, but paired well with the creamy soup. The garlic butter was as expected, and sprinkling coarse black pepper on the soup enhanced the flavor. I would like to try the "Black Original Soy Sauce Ramen" or the "Cold Black" on my next visit.

Sunday lunch. I felt like having some classic ramen, so I decided to visit this restaurant for the first time. When I got there, I realized it was located in a place I often pass by. I arrived before 12 o'clock and there was no line, so I was seated right away. Even though more customers came later, it didn't seem like the restaurant was full. I was thinking of ordering something more traditional, but I couldn't resist the limited edition cold ramen. The soup had a strong soy sauce flavor. I opted for the free extra noodles, which were thin and made me feel like I was eating soba noodles. Adding the green onions brought a different flavor and allowed me to enjoy a change in taste. It was delicious. Thank you for the meal.

"Gokoku - Number One Soy Sauce Ramen in Japan, 1,390 yen (tax included). The soup, made with seven kinds of dried fish, has a refined taste. However, I didn't feel a strong punch of deliciousness. Instead, you can enjoy the accents of shiso and mitsuba. Personally, I would have preferred a larger portion of pork chashu compared to duck chashu. Thank you for the meal!"

*About a 2-minute walk from Awajicho Station A3 exit* This restaurant has been selected as one of the top 100 restaurants on Tabelog. They also offer limited-time menu items that are worth trying. *Recommended for:* Solo lunch, gathering with coworkers, etc. *Crowdedness:* Visited before 12 pm on a weekday. The restaurant was not yet full, so no waiting time. Got seated and served in about 5 minutes. The rule here is no smartphone use while eating, but the quick turnover means minimal waiting time.

White Ultimate ¥1,390 - A Western-style soup with a chicken base. The noodles are soft, similar to eating soup pasta. The taste is refreshing, but when sprinkled with black pepper and eaten with duck breast, a sufficient umami flavor is felt. The pork chashu has a strong umami flavor. The deep-fried broccoli, poached egg, and asparagus wrapped in meat are all delicious, but is this really considered ramen? Next time, I will challenge the Black Ultimate! Thank you for the meal. I will visit again.

I had some errands to run around Ogawa-cho, so I was able to visit this restaurant that I had been curious about for a while. They have two main types of ramen: chicken white broth "white" and soy sauce "black". This time, I chose the chicken white broth. I arrived on a weekday at 11:00 and was able to enter without waiting. The ramen was beautifully presented. When I took a sip of the soup, I thought, "This is something new!" It had a rich chicken flavor, almost like a creamy soup, but not heavy at all, with a perfect balance. The noodles were thin straight noodles that paired well with the soup. The toppings included chashu, duck breast meat, asparagus wrapped in meat, broccoli, and more. It felt like eating a creamy stew. Everything was delicious. The meat-wrapped asparagus was a bit tough to chew, with fibers getting stuck in my teeth, but overall, it was very tasty. Rather than ramen, it felt like I was having a new genre of soup pasta. It was really delicious.

The restaurant is located in a convenient area with many stations nearby, but the closest one is Awajicho Station on the Tokyo Metro Marunouchi Line. I visited on Sunday at 4:42 PM as I had registered my interest on MyRepi based on the reviews. I bought a ticket for the Chicken White Broth Ramen for 990 yen at the ticket machine on the right side after descending a small staircase, then took a seat at a counter with individual partitions facing away from each other and handed the ticket to the staff. There were two men already dining when I arrived, and three more men came in later during my visit. There were two male staff members. Jazz music was playing in the background. The Chicken White Broth Ramen arrived at 4:48 PM. The noodles were thin and firm. The soup was creamy like a potage, giving a taste similar to carbonara. The asparagus-wrapped meat had a nice peppery flavor which complemented the creamy soup well. The poached egg added a Western touch. The fried onions and minced meat-like topping provided a good accent to ensure the soup remained enjoyable until the last drop. It was delicious. Thank you for the meal.

Located just a 1-2 minute walk from Awajicho, this ramen shop is also easily accessible from Ogawamachi. It's in the basement of a building, so it can be a bit hard to find, but it's along the main street. Once you go down the stairs, you'll find counter seats. The space is a bit narrow, but it's not a big issue when sitting and eating. Before you sit down, you buy a meal ticket. There are white and black options, with white being chicken white broth ramen and black being soy sauce ramen. I tried the chicken white broth, which was not your typical chicken white broth, but more of a Western style. It looked a bit yellow and had a subtle Western flavor. The presence of the meat-wrapped asparagus on top was strong and added to the dish. The saltiness was noticeable, but it wasn't too rich. It was easy to eat, with a mild chicken flavor. Overall, it's a ramen that is easy to enjoy despite lacking a strong impact.

When it comes to Chio-san, I usually go for the white ramen, but this time I decided to try the summer version Hiyakuro, with a free extra serving. Even though I'm eating ramen, there's a lot of sesame seeds, making me feel healthier. Behind me, there were foreign tourists who arrived in a wagon and ordered takeout from the Japanese tour conductor. Chio-san's ramen, which is also featured in foreign guidebooks, is best enjoyed in the restaurant, so I wonder how it turned out for them...

Having a discerning palate is not just about being luxurious. As the level of cuisine in the world improves, our taste buds naturally adapt to it. Ramen is a good example - in recent years, the quality of ramen has really gone up. What used to be considered high-level ramen in the past is now just average. Even though there are people who eat ramen more than 10 times a week, I, who eat about 10 bowls a month, can say that my palate is refined when it comes to ramen. I feel like my taste buds are learning patterns from all the different ramen I've tried. However, just because you eat a lot doesn't mean your palate is sensitive. That's the case with me. The soy sauce used in "Number One Soy Sauce Ramen" seems to have a deep commitment based on the description inside the restaurant. If I had been using the soy sauce you can buy at a supermarket for home cooking, would I have noticed the difference? No, I probably would have just said it tastes good without realizing. I can't speak pretentiously about ramen when I can't fully grasp the intentions of the chef. I enjoy delicious ramen, but deep down, I leave some bowls feeling like, "Oh, I see, it follows this pattern," and it doesn't leave a lasting impression. Still, I love ramen. "Number One Soy Sauce Ramen": 990 yen.