Known as a pioneer of rich pork bone and fish broth ramen, this shop is famous for its rotating limited-time ramen that never disappoint. I have visited multiple times because I love it so much. On my latest visit, I tried the "Pork Head and Pork Bone" ramen, which features two different types of soup made only from pork head and pork bones, respectively. Both were incredibly flavorful and rich, with the Pork Head soup being slightly thick and sweet, while the Pork Bone soup had a stronger salty taste but was still refreshing. The noodles were long and firm, complementing the deliciously tender simmered pork perfectly. Another standout was the "Back Fat and Dried Fish Ramen," which had a gentle flavor profile that made it easy to enjoy until the last bite. The noodles were chewy and satisfying. I also tried the "Sapporo Black Ramen," which closely resembled the famous Sapporo soy sauce ramen with its jet-black soup and sautéed bean sprouts and onions. The "Kan-Nana Back Fat Chacha Ramen" was a powerful ramen with a pork bone base and back fat, enhanced by a firm-boiled seasoned egg. The "Potato Pork Bone Ramen" had a strong pork bone flavor with a delightful potato texture, maintaining a perfect balance throughout. The roasted pork slices were also delicious and aromatic, offering a satisfying meal with the option to customize the taste with garlic and bean paste. The unique soup flavors and high-quality pork bone ramen made for a truly exceptional dining experience. I also tried the limited edition ramen "My Pork Bone Tokyo" and "My Pork Bone Tottori," both featuring a rich beef bone broth with a well-balanced soy sauce flavor. The Tokyo version had a sweet broth with a good mix of flavors, while the Tottori version had a more direct beef bone taste. Both were served with delicious roasted pork slices. The "Ramen" had a rich pork bone and fish broth soup with a delightful aftertaste and perfect balance of richness and oiliness. The noodles were straight and pleasantly chewy, making it one of the best pork bone and fish broth ramen I've ever had. The "Aomori Negi Ramen" was inspired by a dish from Aomori, featuring a spicy yet sweet soup that was surprisingly easy to drink. The juicy pork topping and the option to add vinegar and grated garlic for extra flavor made this dish a standout. The "Chicken and Pork Skin Ramen" was inspired by a restaurant in Osaka, with a soup that combined the umami of chicken and the gelatinous texture of pork skin, resulting in a rich and satisfying broth. Despite its appearance, the dish had a refined taste that exceeded expectations.

I had some errands to run in Takadanobaba, so I went to "Watanabe" for lunch. I saw on the owner Watanabe Juian's social media that this month's limited ramen is a chicken and pork skin broth ramen, so I ordered it right away. It was delicious and full of collagen.

Visit on September 22nd (Friday) at 12:30. This shop is located in a back alley off Waseda Street. It is a 7-8 minute walk from Takadanobaba Station and Nishi-Waseda Station. Normally known for its rich seafood pork bone broth, the shop regularly offers limited-time menus from various regions of Japan, all of which reach a level that surpasses the original. The limited menu for the latter half of this month, "Chicken and Pork Skin" (1,000 yen) with extra chashu (300 yen), is inspired by a certain store in Osaka and is making a comeback after two years in a row. The ramen served is a rich soup that is thick and creamy. The soup, based on chicken, is said to have plenty of collagen from the pork skin melted into it. While it may look similar to chicken white broth or pork bone broth, when you take a sip of the soup, you will realize that it belongs to a completely different genre. The noodles are medium-thick straight noodles with a moderate water content, slightly firm. They go well with the soft soup. The thick and tender chashu is delicious. The contrast between the generously cut long green onions and their crispiness is interesting. It is evident that this ramen has been carefully calculated, not just rich in flavor. The "garlic" and "spicy pot leeks" for flavor enhancement quickly add spiciness with just a small amount. These are essential items for the latter part of the meal.

It's been quite a while since my last visit. I ordered the limited-time ramen, inspired by a certain restaurant in Osaka, and it had a good richness to it. It was lunchtime but unfortunately, I couldn't order rice, which was a bit disappointing. However, I added plenty of free garlic and leeks and enjoyed it. It's been so long that I've forgotten the taste of their regular ramen, so I want to come back again soon.

On Sunday, I heard that it was highly rated in visit reviews around 13:30, so I went prepared to wait in the scorching sun, but I was able to enter smoothly. There were several parasols outside the store, which was a nice touch. It was my first visit, so I ordered the standard ramen with a seasoned egg for ¥1,150 and an extra serving of noodles for ¥150. It only took about 3 minutes for the food to arrive. They made it the same as the previous order, so it was quick! The soup was a rich soy sauce base with a strong bonito flavor, and the noodles were medium thickness straight noodles. The pork slices were thick, and there were two large pieces of bamboo shoots. The taste was decent, not great, and considering the price, it felt a bit expensive for what you get. Maybe it's because of the rising cost of ingredients and fuel. The extra noodles were thinner, so the texture was different from the initial noodles. I'm not sure if they intentionally changed the texture, but the initial noodles seemed to go better with the soup. Overall, it was a decent meal.

On September 7, 2023, I had tonkotsu ramen in Fukuoka Prefecture and wanted to try it in Tokyo as well, so I headed to Butchan Takadanobaba Honten in Takadanobaba for Hakata ramen. However, they were closed for lunch on weekdays, so I ended up going to Watanabe for the first time! I arrived around 1:30 PM. There was no line, but it was full, so I bought a meal ticket and waited. I ordered the Chashu Men for 1300 yen!! I was seated after about 10 minutes. It seemed like they were short-staffed. I handed my meal ticket to the owner and waited. After about 10 minutes, my ramen arrived!! I knew it was a double soup of fish and pork bone, but the soup felt lacking something, although it was rich. I wished for accents like citrus peel or yuzu pepper. There were only pepper and shichimi on the table, so it would be nice to have those kinds of seasonings available. The unexpected thin straight noodles were tasty, and the well-flavored char siu and menma were delicious. Just having this menu might be enough, so maybe I'll try a different limited edition ramen next time. Thank you!! #Seibu Shinjuku Line Ramen Road #Yoshinori's Ramen Tour #Ramen #noodle #ramen #拉麺

Arrived before 13:30 on Monday. There was no line, but the restaurant was full. Ordered the limited edition Kitakata ramen with chashu for 1,400 yen including tax at the ticket machine. Waited outside for about a minute before being seated. Chose soy sauce flavor over salt. The limited edition dishes are always so delicious that I end up ordering them every time. The soup was amazing, with a strong flavor that complemented the Kitakata ramen well. The noodles were chewy and delicious. The chashu was tasty, and the bamboo shoots and green onions added a nice touch. This limited edition dish was fantastic. I wish I could have it anytime.

This time's limited-time special at Watanabe is Kitakata Ramen! The completion level of the limited ramen each time is high, and recently I find myself more likely to order a limited ramen than a regular one. I always receive surprises and a sense of deliciousness that touches my heart. This Kitakata Ramen is also of great completion. I had Kitakata Ramen about 20 years ago in Fukushima, but this time it made me feel even happier and I thought, "Was Kitakata Ramen this delicious?!" I'm glad I came. I wonder what kind of limited ramen will be next!

I had some business in Takadanobaba. It was close to lunchtime, so I had a sudden idea! I decided to go to this restaurant I had been wanting to try for a while. I was prepared to wait in line, but surprisingly, I was able to enter without waiting. I ordered the Char Siu Tsukemen for 1,300 yen with extra noodles (150 yen). It was ready in about 10 minutes. The Char Siu was packed around the edges of the bowl and there were also chunks of Char Siu inside, so it was full of meat. The menma was also wide and thick. The noodles were medium-thick. I was amazed by the high quality of the soup right from the start. It was without a doubt the best soup of this type I've ever had. The perfectly balanced flavor, not too sweet, paired perfectly with the noodles. I devoured it in no time while marveling at its deliciousness. Next time, I definitely want to try the ramen!

I visited "Watana-be" located in Shinjuku, Tokyo. The restaurant is a 4-minute walk from Nishi-Waseda Station on the Fukutoshin Line. The interior of the restaurant is simple with only counter seats available. The owner, Mr. Watanabe, who also operates "Kanda Machi Kamo" and "Rokubo Tantanmen," opened this restaurant in 2002. The restaurant I visited is ranked in the top 5000 on Tabelog, which is impressive. I tried the "Ajitama Ramen" this time. It was served within about 5 minutes of sitting at the counter. Looking from the top, you can see chashu, green onions, menma, and seasoned egg. First, I tried the soup. It had a rich and flavorful broth with a strong dashi base. It was enjoyable to eat with the green onions. Next, I tried the noodles. They were thin and straight, with a firm texture that allowed me to taste the wheat flavor when chewing. The menma was a surprising highlight, providing a satisfying crunch. The seasoned egg was well-marinated and had a hint of sweetness. Thank you for the meal.

Today's ramen is from Waseda Nishi, "Watanabe." Known for their limited edition ramen rather than the regular menu, "Watanabe" is a popular spot to visit. Reviews suggest that they offer dishes similar to Sakai Uchishokudo or pay homage to Chin-Tatsu soba, making it a bustling ramen shop. However, the photos show impressive results. The finished product can be guessed just by looking at it, which is quite remarkable. The limited edition ramen is not always available. Today, they only had the regular ramen and tsukemen. Well, I came here today with the intention of eating tsukemen, so that's not a problem. Both the ramen and tsukemen cost 1,000 yen. Ramen shops these days are quite pricey. After an 8-minute wait, it was brought to me. "(It's the tsukemen. It's the typical fish and pork bone broth.)" First, I picked up five noodles and slurped them. The noodles have a smooth surface. However, they were slightly overcooked. The soup is thin and lacks richness. It is abnormally salty, making my tongue tingle. Despite being a fish and pork bone broth, the soup doesn't cling to the noodles and just flows off the bowl. The joy of tsukemen, where the noodles pick up the soup, is missing. The chashu consisted of chunks of meat and thick pork belly, but it also had a strong flavor. The only delicious part was the bamboo shoot. The bamboo shoot, called "Machiku," is a type of fermented bamboo shoot that is steamed and then seasoned, and its umami flavor changes depending on the fermentation period. Four large square pieces were served. Perhaps they were fermented slowly, but these were delicious even with a strong flavor. It's disappointing that the only condiments on the table were pepper and shichimi. I wish they had at least provided vinegar. I left the restaurant feeling regretful for paying 1,000 yen for such an ordinary, or rather below-average, tsukemen.

Fish and pork bone dipping noodles with delicious chashu. #Watanabe #Menstagram #Connect with people who love tsukemen #Wase Meshi #Takadanobaba Gourmet #Waseda Gourmet

I often visit this restaurant. The owner, Mr. Watanabe Kian, is known as the originator of rich seafood pork bone ramen and also works as a ramen consultant. I haven't met Mr. Watanabe yet. He travels around the country trying different ramen and introduces interesting limited-time ramen at his restaurant. The menu consists of the original seafood pork bone ramen (recommended for first-timers!) and the limited-time ramen. Today's special ramen was the Kita-Kata ramen without chemical seasonings. One memorable ramen I had before was the Taiwanese-inspired beef noodle soup (New Ramen). It's like Mr. Watanabe's ramen lab. If you find it interesting, this is a place where you can become a regular customer and have a long-lasting relationship with the restaurant.

Arrived 15 minutes before opening on a regular day. Was the first customer and got the best seat in the house. I don't come here often because it's quite a distance from my place, but it's one of my favorite spots, WatanaBe-san. Their regular ramen and tsukemen are delicious, but I always look forward to their limited edition ramen, which is always top-notch. This time, I wanted to try their limited edition Kitakata ramen. I ordered the Kitakata Chashu Men with salt flavor and seasoned egg. The pork-infused clear broth with a hint of salt reminded me of the flavors from Sakanai Shokudo. The medium-thick curly noodles had a nice chew to them, and the pork belly chashu was authentically Kitakata-style. It was incredibly delicious.

First visit. This popular restaurant always has a line outside. I went on a Sunday after 12pm and there were 3 groups of 5 people lined up, so I got in line behind them. We entered after about 15 minutes. I bought a ticket from the machine and took a seat. The interior only has a counter with 8 seats. Despite being a one-man operation, they efficiently managed the place. The ramen was a rich, fish-based soy sauce flavor. The noodles were medium thickness straight noodles. The soft-boiled egg had a jelly-like yolk, the menma (bamboo shoots) were large like wood chips, and the chashu (sliced pork) had a refreshing taste. The richness made me a little thirsty after eating.

I heard that they serve Kitakata ramen here, which is a specialty of Mr. Watanabe. I couldn't resist and decided to visit. Parking is always a challenge when coming here, so I usually park on the other side of the Edo River where there is always space and walk over. However, due to the heat, I chose to park along Route 305 this time. The noodles were thick and chewy with a good bite to them. The soup was on the salty side with a distinct taste of seasoning. The tender chashu was plentiful and made me happy. If there was a place in Tokyo that always served Kitakata ramen of this quality, I would definitely become a regular customer.

Visit time food log rating: 3.75 This is a shop I go to occasionally because it's close to my company. My colleague said the soy sauce ramen was delicious, but I had the impression that Kitakata ramen was more on the salt side, so I chose the salt flavor. I went around 1 PM on a weekday and was able to enter smoothly without waiting. [Soup] It's probably based on pork bones. I think it contains artificial seasoning, but the saltiness is just right and delicious! I think this is good enough for me! [Noodles] Medium-thick flat curly noodles. It gives off the feeling of Kitakata ramen. [Chashu] There were more than 10 slices of pork belly. The seasoning was just right. It's not the melt-in-your-mouth type, but it has a bit of a chewy texture. [Flavored egg] It was the same as usual. It was semi-soft with a slightly strong and sweet seasoning. It felt strange because the soup was a bit salty. [Others] The bamboo shoots seem to be specific to Kitakata ramen and different from the usual ones. It had a mild seasoning and lacked crunchiness. Green onions. [Paper apron] Available. I'm glad I was able to eat it while it was available as a limited-time offer. It was simply delicious, as expected from Watanabe. There are more and more shops claiming to be free of artificial seasonings, but personally, I prefer a clear taste with artificial seasonings rather than a vague taste without them (laughs). If I had to ask for something, it would be the quality of the meat. It would have been even better if the meat had less of a crunchy texture.

11:33 Arrival. There is no waiting outside, so I enter the restaurant. There are only 8 seats at the counter, with 2 customers already seated. I purchase a meal ticket and take a seat. 11:35 Seated. I ordered Kitakata Ramen with soy sauce for 1300 yen, seasoned egg for 150 yen, and extra noodles for 150 yen. 11:39 Served. The bowl contains soup with medium-thin curly noodles, chashu pork, seasoned egg, green onions, and bamboo shoots. The soup, which seems to be made from animal broth, has a subtle soy sauce flavor with a hint of saltiness and sweetness, leaving a refreshing aftertaste. The medium-thin curly noodles are smooth, chewy, and easy to eat with a nice texture. The chashu pork melts in your mouth and is delicious. The seasoned egg is perfectly marinated and cooked to a soft-boiled consistency. I tried the Kitakata Ramen, which is a limited-time special, and it was so popular that they decided to extend it until the 16th.

The soup of the tsukemen was a bit salty for my taste. The chashu and menma were thick, and the noodles were smooth. Today's ramen was Kitakata ramen, which also caught my interest. The restaurant is small but clean.

My dear follower wanted to go to Sakurajosui Funakoshi, which opened this year, and was very satisfied with its deliciousness, saying "It's a shop from Watanabe, so it must be good." So, I want to try Watanabe's ramen too! Looking at my follower's reviews, most of them are for limited-time ramen. I guess I should try the limited-time one. The place is in Takadanobaba, near Nishihara Rieko's mahjong parlor. (Yes! Takasu Clinic) I rode my bike towards the shop, but suddenly it started pouring rain. This weather in Japan is crazy. Just before crossing Meiji Street, at the Babaguchi intersection, I took shelter from the rain at a bus stop. I'm hungry... Oh, the rain has stopped. Let's dash to the shop! I parked my bike along the street and entered a narrow alley. My phone's navigation said I had arrived, but where is the shop? Oh, there it is! It's hard to find, but I recognized it from the photos of the storefronts. It was a Sunday afternoon during the Bon holidays, around 1:30 PM. There was no line, so I entered the shop. There were two groups of two customers. At the ticket machine, I had to choose between the regular ramen or today's limited Kitakata ramen... Alright, I decided to stick to my original plan and ordered the Kitakata ramen with soy sauce and extra pork slices (1,300 yen). I've always liked Kitakata ramen, and the regular one is always available, so I went for the limited-time one. The shop owner quickly boiled the noodles, started cutting the pork slices in front of me, and in less than 5 minutes, it was served! The appearance was a classic Kitakata ramen. The clear soy sauce color was just how I like it. Let's dig in! First, the soup... Delicious! A crisp soy sauce flavor. It reminded me of the ramen I had in Kitakata. The noodles were a bit thicker. They had a satisfying texture and were tasty. The pork slices had about 50% fat. The seasoning wasn't too strong. I thought I would taste more of the sweetness from the fat, but it wasn't that pronounced. Personally, this amount of fat was just right for me. The green onions were crunchy and tasted great when eaten with the pork slices. There were quite a lot of green onions, but I wished there were a bit more pork slices. I wonder if they had an option for extra green onions? I saw it on the ticket machine, but it was 150 yen. Adding it to the pork slice ramen would make it 1,450 yen. It would be quite extravagant as a ramen price. The Chinese chives also had a strong presence. It stood out among the abundance of pork slices. Yes, it was very delicious. However, I felt like they were trying to recreate the taste of authentic Kitakata ramen exactly. Of course, that's fine, but I feel like this shop has something more unique to offer. That's why I'm giving it a slightly lower score this time. Next time, I'll try the regular ramen. Thank you for the meal.

Kita-kata ramen with chashu (salt) at Takadanobaba. Delicious! #noodle #ramen #yummy #ramenlover #ramenaddict #ramengram #foodie #foodstagram #tokyoramen #foodporn #lunch #foodgasm #Tokyofood #Shinjukufood #Takadanobabafood