I visited the restaurant for the second time and, just like last time, I ordered the most popular ramen. Last time, I only added one serving of garlic, so this time I added three. Adding garlic makes a big difference, so I recommend getting it. It was around 11:30 am on the weekend, and the restaurant was moderately busy. There are both counter and table seats, so it doesn't get too crowded, which is nice. Many families also visit the restaurant, so it feels safe. After adding garlic, you might not be able to meet people, but the taste is something you'll want to come back for regularly. ^_^

Located just a 30-second walk from the train station, this ramen shop is next to Terry Ito's genius fried chicken. It was my first time visiting, so I decided to try the popular No.1 soy sauce ramen for 780 yen. The soup was rich and the noodles were thin. There were many condiments on the table for flavor customization. You have to ask the staff for garlic, but when I added crushed raw garlic, the taste became exceptional! You can have up to six cloves per person, but I just had one this time. Next time, I want to try adding three. After finishing the noodles, I tried adding black pepper, which was also very delicious. Next time, I want to add it before finishing the noodles. I usually add a flavored egg topping to simple ramen, but this shop had boiled eggs instead of flavored eggs. The interior has counter and table seating, and there were several families dining. It's nice that families can dine here together. Recently, ramen prices have been over 1,000 yen, but this shop is reasonably priced. I want to go back to try other ramen and flavor combinations.

Hanatsuki Arashi, known for collaborating with various shops, has now teamed up with the famous shop from Gunma, "Daruma Taishi"! I visited with a feeling of disbelief. When you mention "Daruma Taishi," it's a well-known shop for authentic tonkotsu ramen, not only in Gunma but also among tonkotsu lovers. I have been to the main store in Takasaki about 10 years ago (2013/9/1), so I can't speak much about the reproducibility, but I'm excited. Hanatsuki Arashi has collaborated with remarkable quality with shops like "Tsuta," "Shibata," and "Iida Shoten," but past collaborations with "Nanden Kanden" and "Maruboshi" tonkotsu soup didn't seem to work out well. So, what about this unexpected collaboration with "Daruma Taishi"? I ordered the "Daruma Taishi" ramen for 980 yen. When asked about the firmness of the noodles, I requested them to be "firm." The ramen arrived in about 5 minutes. Let's dig in! [First Impression] The ramen looks quite handsome. There is no tonkotsu smell at all. The original Daruma Taishi ramen had a more thick and creamy feel, but this one seems different. It came with takana (pickled mustard greens) and red pickled ginger on the side. There is also ground sesame, giving it a special touch. [Soup] Hmm, as expected, there is no tonkotsu smell. The original had a hint of tonkotsu aroma. The soup is quite thick and has a starchy consistency, almost like dissolved potato starch? It's different from the thickness derived from tonkotsu. Although there is a hint of pork bone flavor, the wheat flour or potato starch flavor seems to be stronger. Daruma Taishi is a shop from Gunma, but it's heavily inspired by Hakata ramen, so the taste impression is slightly different. As someone who has been eating tonkotsu ramen for years, I am disappointed that it's hard to call it authentic tonkotsu soup. However, considering it's a chain store, it's doing quite well. But for the price of 980 yen, I would have been happier with a more authentic tonkotsu experience. [Noodles] The noodles are of high quality and quite firm, typical of authentic tonkotsu ramen. It's hard to believe you can find this quality in a chain store. The slightly rough texture is slightly different from the original Hakata style, but it's impressive. [Toppings] The large slice of chashu is moist and has a satisfying texture! It's delicious and substantial. The seasoned egg, while not resembling the unique double yolk shape used in the original, is still very good in terms of cooking and taste. [Overall Impression] Hmm, how does this Daruma Taishi collaboration fare? It doesn't seem to resemble the original much (though it's been 10 years). I felt the same during the collaborations with "Nanden Kanden" and "Maruboshi" - tonkotsu ramen reproduction seems challenging. The noodles are good, but I felt the soup had its limitations. Nevertheless, being able to enjoy this level of quality casually is amazing, and I would even want it to be a regular menu item. I look forward to more collaborations with different shops in the future! Thank you for the meal!

It's always empty and convenient. I like the limited-time menus at Kagetsu. I always think there used to be bean sprouts in the pot leek dish. It has a cheap taste, but that's good. There is one female staff member, an Asian woman in her 20s. The location is convenient so I use it occasionally, but I'm afraid it might be closed when I notice...

I finally got to try the Shin Genkotsu Ramen collaboration with Iida Shoten. The collaboration exceeded my expectations! The soup was amazing, with a perfect balance of pork umami and saltiness. The noodles seemed different this time, soft yet firm. Hangetsu Arashi is a chain restaurant, conveniently located near train stations. I also want to try their regular menu next time. The atmosphere is calm and welcoming, suitable for families. #HangetsuArashi #Ramen #IidaShoten #CollaborationMenu #RamenLover #TokyoEats #ChainRestaurant

I went to Hangetsu ramen in Fudomae for the first time. I heard from a friend that the ramen from Hangetsu, ordered through Uber, was delicious, so I was curious to try it. I bought a meal ticket from the vending machine first. There are table seats and counter seats available. It was my second stop, so I thought about having some alcohol, but when I looked at the vending machine, I saw that they stop serving alcohol after 8 pm. I was struggling to choose from the extensive menu. They had collaborations with Iida Shoten, and offered soy sauce, miso, and salt flavors. I decided to try the Arashi Genkotsu Ramen, which is their masterpiece soy sauce flavor. The ramen that came out was a tonkotsu ramen with plenty of lard! It was quite rich in flavor, with a salty punch from the soy sauce, which I liked. I couldn't remember if I had tasted this flavor before. The noodles were thin. I added free toppings of raw garlic, and even more garlic! The Arashi Genkotsu Ramen had a strong punch and I think I'm hooked. It would be nice to have bean sprouts as a topping too. I forgot to order the free topping of garlic sprouts! The Hangetsu ramen was delicious, so I'll definitely come back again.

It was crowded during lunchtime, but I only had to wait for about 3 minutes before being seated at the counter. There are many chain restaurants around, but this place was quite busy. I ordered the regular Arashi Genkotsu ramen. Surprisingly, I didn't have to wait long, maybe just 5 minutes. Lunch is supposed to be hearty and this ramen was perfect for that. I quickly finished my meal and left. Thank you for the meal!

When it comes to Hangetsu, their collaboration with a famous ramen shop is quite interesting. While the taste may not be exactly the same, their creativity and execution in these collaborations are unique. This time, they collaborated with Iida Shouten, which is said to be the best ramen shop in Japan. Iida Shouten is located in Yugawara, a place I wouldn't normally go to, and even if I did, there would be a several-hour wait due to its extreme popularity. Thanks to Hangetsu, I was able to experience a glimpse of what Iida Shouten has to offer at Fudomae. I have never tried the original shop's ramen, so I can't comment on how well it was replicated. Based on reviews on social media, it seems that while it doesn't quite reach the level of the original shop, the general consensus is that the soup is delicious and the noodles are too soft. As a first-timer, I found the soup tasty but the noodles too soft. If this was a ramen shop serving this soup regularly, it would likely gain some popularity.

I visited a collaboration project between Iida Shoten and Yugami in Yugawara by transferring trains. The ramen looked good visually, but when I tasted the soup, it felt a bit lacking. The noodles were okay, but something was missing. The dumplings were lukewarm, and the closed part of the dumplings was cold and not very tasty. As I continued eating the ramen, the noodles started to taste better as they softened a bit. It seems like they prefer to cook the noodles a bit softer at Iida Shoten, so the dish was not fully prepared when served. By the time I finished eating, I was left wondering if it was really delicious. I think my expectations might have been higher because I visited Nariryu last week.

To Ramen Ranka, looking for the collaboration product with "Iida Shoten" released on December 2, 2020. Ramen Ranka regularly offers products in collaboration with famous restaurants. This time, they collaborated with the very famous "Iida Shoten"! I had a bitter memory of wanting to visit them when I stopped by Yugawara before, but I forgot due to urgent matters. Therefore, I have not eaten at the actual store. They also offer online shopping, but I have not tried it. It's great that they collaborate with restaurants that are hard to visit. Iida Shoten Shoyu Chashu Ramen for 1300 yen at the Fudomae branch. On this day, a lady was managing the shop alone. She worked efficiently, but she forgot to add extra chashu, and later she added it. Now, the soy sauce ramen looks beautiful. The noodles are boiled quite soft, and they mentioned that they boil them until the wheat is thoroughly cooked to bring out the original sweetness of the wheat and create a harmony with the soup. The noodles seem quite soft compared to usual. The surface has a stickiness that helps it cling well to the light soup. However, it's not completely lacking in firmness, and the smooth and slippery texture makes it very delicious. They seem to have a strong commitment to the boiling time. The soup has a clear appearance like a "Chinatown-style" light soy sauce. It reminds me of the "Kanagawa light style." The oil floating on the surface is not overpowering, and the rich chicken aroma and sharpness of the soy sauce are well balanced. It's an excellent creation that doesn't seem like something from a chain restaurant. The four slices of chashu (two of which were added for extra chashu ramen) consist of chicken thigh meat and pork belly. The pork belly seemed like the usual one from Ramen Ranka. Both lacked a bit of flavor and were somewhat dry. The green onions were fresh and crunchy, resembling the Kujo variety. The menma was said to be Iida Shoten's special version, but it didn't seem different from the usual one. Overall, I was surprised by the high-quality ramen that doesn't feel like it's from a chain restaurant, similar to the previous collaborations with Shibata and Tsuta. Ramen Ranka's collaboration with "soy sauce-based" ramen is of remarkably high quality. However, their collaborations with "Kyushu tonkotsu-based" ramen like "Nandente

Chuka soba "Shibata" offers a special noodle dish supervised by the owner for 830 yen. The noodles are made with whole wheat flour, and the soup is a blend of three types of soy sauce in a chicken broth. The dish includes two types of chashu, chicken breast and pork loin, along with menma, green onions, and seaweed as toppings. The soup has a hint of oil on top, which adds to the appetizing appearance. I thoroughly enjoyed it. Thank you for the meal.

I can't really appreciate the original ramen at Hanatsuki-en, but I always make sure to visit for their collaboration ramen. Especially if it's a collaboration with Shibata, where there's always a long line. I went there right away. Unfortunately, you can't get a large serving of the collaboration ramen at Tamani Kizu. Oh well. Now, my thoughts. The soy sauce-based soup with a slight acidity doesn't really have a strong taste of dried fish or duck. The thin straight noodles are quite different in texture from the ones I had at Shibata. It feels like they only kept the appearance consistent. I guess you really have to eat a delicious bowl of ramen at the actual shop.

I visited Hanazuki after a long time. It used to feel like a special treat back in junior high, but the atmosphere has definitely changed a lot. Inside the store, there are recommended menu items posted, and the ticket machine is overflowing with various menu options. I'm not sure which one is the best, haha. I like spicy food, so I'm going for the spicy ramen. If it's around 100-150 yen cheaper, I might come back a few times, haha. Thank you for the meal.

When I was working part-time at Fudomae, I used to go to Ramen Kagetsu Arashi to relax and boost my stamina. Although I often saw it, I hadn't been there much until now. But when I finally went, I became addicted.

I visited Hangetsu in Fudomae in October 2019 for the limited collaboration with Tsuta. The "Shoyu Soba" special (with chashu and ajitama toppings) costs 1220 yen, which is quite pricey for Hangetsu. The ramen that was served was incredibly beautiful, resembling that of a specialty shop. The soup had a rich and deep flavor, with a fragrant yet light soy sauce base that didn't seem like something you would find at a chain restaurant. The truffle, a characteristic of Tsuta, was also present in the aroma. It was amazing. It felt like a high-end restaurant's soup, especially when you let some air in after taking a sip, enhancing the fragrance further. This alone justified the price. The noodles were cooked slightly softer than I prefer, but they had a strong wheat flavor and were well-made, setting them apart from typical chain store noodles. There were two types of chashu: one seemed standard for Hangetsu, while the other, likely the special version, was small but tender and delicious without any pork smell. The special topping sauce added for flavor variation had a strong balsamic-like acidity that influenced the soup, so it might be better to mix it in towards the end. It was good for changing the taste, but I felt it slightly interfered with the already delicious soup. The menma seemed like a commercial product, standing out as somewhat cheap against the high-quality ramen. The amount of negi was minimal, but its vertically cut pieces served as a nice accent. The ajitama was probably the same as Hangetsu's default, with a moist and ordinary deliciousness. Overall, I found the quality to be quite high. It's similar to "Ishin" in Meguro, but it's surprising to find such a ramen at a chain restaurant in this area. The ramen was made by what seemed like a typical part-time lady, but the satisfaction of enjoying such a taste at this price point was well worth it. Thank you for the meal.

When it comes to Hangetsu, there are many branches all over, but I came to the one in Fudomae which I don't visit often, so it was a bit of a hassle to find the store, so I quickly found this Hangetsu. Despite being a chain store, the taste is decent and I have always been a fan of this place. They often collaborate with other stores, so they frequently offer limited edition ramen. It's a convenient place to stop by when I suddenly feel like having ramen.

As a lover of tsukemen, I ordered it as usual. When I looked at just the noodles, I couldn't help but wonder if this was actually ramen. This means that the ramen here is probably several times more delicious. Next time, I will try the ramen.

Tonkotsu Ramen Ginjiro