On Saturday after work, I visited a nearby ramen restaurant due to heavy traffic. I had the Special Salt Ramen (1300 yen), 3 kinds of Char Siu Rice (420 yen), and Homemade Menma (free coupon). I arrived around 5:56 PM, and the restaurant was already open with a full house inside and a line of 14 people outside. I got seated around 6:47 PM, with about 10 people waiting in line behind me. The food was served at 6:55 PM. The Char Siu was still unique with its rare doneness, and the soup lacked the usual garlic flavor that I enjoy. However, the taste was still good. The Menma had a strong aroma, which I preferred in the past, but the texture and taste were still delicious. The 3 kinds of Char Siu Rice was seasoned with vinegar, apple, sesame oil, and salt, similar to the previous version and still tasty.

◇Special Soy Sauce Ramen 1,400 yen◇Pork Yukke-style Rice 480 yen This was my third stop on my Tokyo expedition. I checked out of a hotel near Mitaka Minami Station and walked about 15 minutes to the north exit of Mitaka Station. This popular shop is located in a residential area. I arrived at around 10:30 am and managed to get the second spot in line. There were five chairs outside the shop, so I sat down and waited for about an hour until it opened. The shop actually opened 15 minutes earlier than the scheduled time, and there was already a line of over 15 people. We bought our meal tickets one by one and entered the shop. Inside, there was a counter with nine seats in an L shape. Each bowl of ramen was carefully crafted, so the turnover was not very fast. However, the staff were very polite and attentive, so we didn't feel like we were waiting too long. As a first-time visitor, I ordered the most popular dish, the Special Soy Sauce Ramen. After about 10 minutes, my bowl arrived. The soup, blended with chicken broth and multiple soy sauces, had an amazing flavor. The chashu pork was delicious, and the Pork Yukke-style Rice was also fantastic! Despite being located in a residential area, it's understandable why there's always a line at this shop. I definitely want to visit this place again on my next Tokyo expedition. Thank you for the wonderful meal.

Ordered soy sauce ramen, salt ramen, and char siu donburi. The salt ramen had a light soup to enhance the flavor of the sansho pepper, giving it a taste like drinking olive oil. The char siu donburi was delicious with a salt-based sauce. Personally, I prefer the soy sauce ramen as it has a stronger and more satisfying flavor.

Arrived around 11:30 on a weekday. As expected, it was crowded even on a weekday, with more than 10 people in line. I thought it wouldn't take long since it's not a large portion shop and the turnover should be quick, but the line wasn't moving at all... I started to doubt if it was a poorly operated shop, but then I noticed that a group of women who entered ahead of me finished eating pretty quickly and left. There seemed to be some customers who were lingering for a long time... I must have come at a bad time with bad luck... Ended up waiting for almost an hour. Once seated, we were served ramen quickly. The taste was worth the long wait - delicious ramen!! I ordered the dipping noodles in seaweed water with soy sauce and my companion ordered the dried fish ramen. The dipping noodles are apparently popular lately, you start by trying the noodles soaked in seaweed water. The noodles were firm and tasty. The separate plate of meat was also incredibly delicious. Squeezing the sudachi made it quite refreshing. The dried fish ramen had a gentle sweetness and dried fish flavor. It's not a strong dried fish taste, so some may find it lacking, but it was the best taste for me! The soup was so good that I wanted to keep drinking it! This shop's most popular item seems to be the soy sauce ramen, so I definitely want to try that next time I visit!

I visited Sakura I, a restaurant that I had been curious about. I arrived around 11:15 am on a weekday and was lucky to be able to get in on the first seating with just an 8-person wait. I ordered the special soy sauce ramen, which is the most popular item on the menu, priced at 1400 yen with an additional serving of noodles. After about 15 minutes, the ramen was served, and I took my first sip of the soup. Delicious!!! The soup is a blend of various chicken broths, including Hinai-jidori and Nagoya Cochin, as well as pork bones from Iwachuniku and dried ingredients, creating a rich and layered umami flavor. The soy sauce used is also a special blend of multiple types, making it incredibly flavorful. The slightly sweet and polished soy sauce soup is a must-try. The toppings included three types of chashu (pork slices), flavored egg, bamboo shoots, spinach, green onions, and seaweed. The chashu consisted of pork shoulder, chicken breast, and pork thigh. The pork shoulder was tender and juicy, the pork thigh had a nice chewiness, and the chicken breast was incredibly tender and delicious. I personally prefer to save the flavored egg for last, and this one was perfectly seasoned with a red yolk, making it a nutritious and tasty treat. Overall, the quality of the food was high, and I look forward to revisiting Sakura I. I'm curious to try their seaweed-soaked noodles next time. Thank you, Sakura I, for the wonderful meal!

Arrived at 13:13. Joined a line of 9 people waiting outside. When it was my turn, I purchased a meal ticket and returned to the line. I ordered the Special Niboshi Ramen for 1350 yen. I was seated at 13:40. The ramen was served at 13:47. The ramen had thin straight noodles on top of a light cement-like niboshi (dried sardine) soup, with chashu pork, chicken, menma (bamboo shoots), flavored egg, chopped green onions, and nori seaweed. The soup was delicious without any fishy taste, and the noodles were firm and smooth. I think even getting the large size would have been great. The chashu was tender and juicy, and the menma had a nice texture. The flavored egg was also well-soaked and tasty.

Arrived at 13:23 on a weekday afternoon. I waited outside behind two people. I purchased a meal ticket after being called by the staff and handed it over, then returned to the line. There are only 9 counter seats. I ordered the Special Konbu Water Dipping Noodles with Soy Sauce for 1500 yen. I was seated at 13:30 and the food was served at 13:32. The operation was fast. The dish consisted of thin straight noodles arranged on konbu water, with slices of kabosu on top. The chashu (roast pork) came on a separate plate, with two pieces each of thigh, loin, and chicken. The soup contained seasoned egg, bamboo shoots, chopped green onions, and Chinese cabbage. I was recommended to first try dipping the noodles in the konbu water, and when I did, I found that the cold, firm noodles were smooth, had a good texture, and a pleasant aroma. The soup was a blend of chicken, pork, and dried ingredients with a soy sauce base, rich but mellow with a hint of sweetness. The combination of the thin noodles coated in konbu water with the soup was very tasty. The chashu, seasoned with salt, was most delicious with a light saltiness. The seasoned egg and bamboo shoots were also reliably delicious. I ended by adding the konbu water to the soup and finishing it off, enjoying every last drop.

[How about kombu water dipping noodles with dried bonito?] I visited Honnda, a ramen shop with no disappointments, and among all the places I've been to, Ramenya Sakura I is my favorite. This shop offers the option to choose from soy sauce, salt, or dried bonito for the soup of the kombu water dipping noodles. While soy sauce and salt are common combinations for kombu water dipping noodles, I was surprised by the idea of adding dried bonito to the mix. Since dried bonito is my favorite in the ramen genre, I decided to order the Special Kombu Water Dipping Noodles with Dried Bonito for ¥1500 and a side of rice for ¥150. The noodles were thin and had a crispy texture, which is unusual for kombu water dipping noodles. The soy sauce and salt version had yuzu citrus on top, while the dried bonito version had sliced nori, which paired well with the dried bonito. The kombu water had a rich umami flavor and aroma, delicious on its own and even better with salt added. I regret not getting the larger size. The soup was different from what I expected based on its color, but the aroma of dried bonito was pleasantly strong. When I tried the noodles in the soup, I was surprised. The shop owner had posted on X (former Twitter) that the dried bonito dipping noodles have a more junk food-like finish, and I understood why. The fish broth was rich but not overpowering, with a strong dried bonito flavor and a hint of spiciness, reminiscent of the refined version of the intense dried bonito ramen soup from Nage, a famous dried bonito ramen shop in Shinjuku. As the kombu water gradually dissolved into the soup, the elegance and umami flavor increased with each bite. The three types of chashu topping included two slices each of two types of pork and one type of chicken, but what always impresses me is the chicken breast chashu. It was incredibly tender, juicy without being dry, and had a strong ginger aroma, which was delicious. The egg had a rich yolk and was tasty. I finished by adding the kombu water to the soup and drinking it all. Even though it was diluted with kombu water, the dried bonito flavor still shined through. When I tried the soup on its own, it was quite spicy, so I think they added a lot of spiciness to enhance the junk food-like quality. This menu is quite unique even within Ramenya Sakura I, but it's definitely worth trying and I highly recommend it. Since there were no reviews of this menu, I decided to post one. Thank you for the delicious meal.

Special ramen for 1400 yen, with the option for a large serving for an additional 190 yen. I visited on a Sunday around 2 pm and there were about 5 people waiting outside. We were able to get inside in about 10 minutes. The soup had a nice layer of fat on top and a strong flavor, but it didn't taste overly heavy as they don't use artificial seasonings. The noodles, chashu, egg, and bamboo shoots were all delicious, making it a high-quality ramen.

Arrived at 11:47 on Saturday, with 11 people in front of me. Bought the meal ticket and got seated at 12:10. Ordered the Tsukemen with Konbu soup (boiled fish) at 12:15 for 1,100 yen with an extra serving of noodles for 100 yen. I had been curious about Sakura I's Tsukemen for a while. During the peak of summer, they serve cold ramen, so I made sure they were back to serving Tsukemen before visiting. The noodles soaked in Konbu soup were thin and firm straight noodles, which is rare! They had a good texture and were delicious. The dipping sauce was really tasty, with a slight spiciness and just the right amount of bitterness from the boiled fish. The noodles paired perfectly with the sauce, so I dipped them generously. The chashu pork came on a separate plate. With a bit of salt sprinkled on top, it was delicious. I finished by diluting the dipping sauce with the Konbu soup and finished every last bit. I would definitely like to visit again as it was so delicious! The turnover is fast, and I even walked from Mitaka to Higashi-Koganei (4km) with no issues! Thank you for the meal!

During the hot summer months, cold Hiyashi Raamen takes the spotlight, but starting in September, Sakura no I's Konbu Mizutsuke Raamen returns. To kick things off, there's a special limited edition dish called "Nibocon," a dried fish and konbu seaweed cold Raamen version, available for just 3 days. This Nibocon recipe was passed down from the original shop, Men-dokoro Honda, and this summer, many shops with ties to Honda are offering their own version of Nibocon, creating a summer festival of sorts. I wanted to try this unique dish, but unfortunately, when I arrived just 15 minutes before opening, there was already a line of about 15 people. The Nibocon was limited to just 10 servings for lunch, so I ended up going for the Mizutsuke Raamen instead. The Konbu Mizutsuke Raamen (soy sauce) with extra noodles was delicious, with the thin noodles soaking in the konbu-infused broth and the flavorful chashu pork adding to the experience. Even though I usually prefer the salt-based Raamen at Sakura no I, the soy sauce version did not disappoint. The broth was not too overpowering, and the konbu water added a refreshing touch to the dish. Overall, the Mizutsuke Raamen at Sakura no I is not just a dish for hot weather, but a unique way to enjoy Raamen in both spring and fall seasons.

At Menya Sakura-i, try the special soy sauce ramen. The soup is a blend of chicken, pork bone, and dried ingredients, creating a smooth and fragrant soy sauce flavor. The thin straight noodles have a smooth texture and a wheaty aroma that complements the soup perfectly. The marinated pork shoulder and chicken breast, along with the tender char siu pork, are incredibly flavorful and tender. It's so delicious!

I arrived around 11:10 am on a weekday, with about 16 people waiting in line. It seemed unusual for a weekday to have such a long line. The store opened 15 minutes later, and the wait time ended up being about 50 minutes. When I entered, there were about 25 people in line, mostly groups of college students. This was my 8th visit in a month and a half, and I had been to two other ramen shops in the past two days. I ordered the special soy sauce ramen for 1400 yen, which included three types of chashu (chicken breast, pork shoulder, pork belly), seasoned egg, bamboo shoots, seaweed, green onions, and greens. The soup was delicious as always, with a perfect balance of flavors and a technical complexity. The thin noodles were also a favorite of mine, complementing the soup and chashu well. However, I felt that the overall impact was lacking a bit today, perhaps because I have become accustomed to the flavors. I may need to take a break before my next visit to fully appreciate the ramen again.

Ordered soy sauce ramen. I really like the light soy sauce flavor. I used to think I didn't like urban-style light soy sauce, but I unexpectedly found a ramen that I like that doesn't deviate from that impression. I don't know what's so different about this light soy sauce that I've been avoiding, but everything about it is just right, with a strong sense of satisfaction and it tastes really delicious.

#Ramen Hyakumeiten Tokyo 2022 conquest journey 89th shop#Menya Sakuraai#Special soy sauce ramenThe soup, made from dried bonito, shiitake mushrooms, and kelp, had a clean and elegant taste with no unnecessary flavors, allowing the soy sauce and chicken umami to shine through more than expected. The thin noodles from Mikawa Seimenjo also had a great balance with the soup. Not only the ramen, but also the customer service was very polite and attentive, showing attention to detail.

I arrived at 11:00 and was the 9th in line. It was my first time visiting this place. They opened 15 minutes earlier than scheduled at 11:30, which I appreciated. Being the 9th in line, I got the last seat at the counter, which was lucky. I ordered the special soy sauce ramen with a medium portion for 1,490 yen. The presentation was really beautiful. When I was told it was hot, I took a sip of the soup and burned my mouth a little because of the oil on the surface. Despite that, I continued eating. The highlight for me was the noodles, which were smooth and easy to slurp. They were some of the best noodles I've had. The soup was light with a slight hint of acidity. The chashu pork had a buttery flavor to it, which was different from what I've had before. I enjoyed the meal and finished everything. Overall, the soup was tasty but lacked that extra punch that would make me want to come back. Thank you for the meal.

I have been visiting this shop for a long time, and every time I go, the food is delicious and the service is polite. Lately, the turnover is quick! It may sound cliché, but the balance is outstanding. While there may be other shops with better noodles or toppings than Sakuraai, very few can match the overall harmony here. Even when I go to shops considered top-notch, I sometimes feel unsatisfied compared to Sakuraai. The ramen is delicious, but I also recommend trying their konbu water dipping noodles, which leave a lingering delicious taste!

Arrived around 11:30 on Saturday. There were about 10 people in line. Waited for about 30 minutes to enter. I ordered the special soy sauce ramen. The soup was very unique and delicious. I think there was a lot of chicken fat in it, but I could taste not only chicken but also pork? and various other flavors, making it a one-of-a-kind soup. It was delicious. I heard that the dried sardines were also delicious, so I will come back again!

- Special Niboshi Ramen ¥1,180 - Seasoned extra noodles (for Niboshi ramen only) ¥200 The perfection of the low-temperature cooked chashu and seasoned egg is outstanding. The combination of medium-thin straight noodles and rich Niboshi soup is excellent. This renowned shop is located in a residential area about a 15-minute walk from Mitaka Station, away from the hustle and bustle. As you walk towards the shop, you can easily spot the line that requires a U-turn even from a distance, so there is no confusion. After waiting in the scorching sun for an hour, I finally got a seat. The clean interior and the polite service of the owner and staff made me feel that the wait was worth it. I am very curious about the summer limited cold noodles that are often mentioned in other reviews, so I would like to revisit during the summer.

When summer comes, I always remember - or rather, if you miss this, you'll regret it for a year. It's Sakura-izumi's cold Hiyashi Raamen. The hot days continue, but this cold Raamen is a must-have every year in the midst of the heat. The ultimate dish is the cold Hiyashi Raamen and Ochazuke set [1250 yen]. I heard that it has evolved even further this year, so I came to try it out. Due to the intense heat, the usual long lines were more subdued. Even with a long line, the operation is fast, so once inside the restaurant, I was served in seconds. This year, the ice with chicken broth, which changes the taste halfway through, was included, but what caught my eye was the Hojiso (perilla leaves). Just having Hojiso in it elevates the grade of the ramen significantly, and when combined with red onions, it gives a refined and elegant feeling like a single flower. This year, the bitterness of the soup made from dried sardines has increased, giving it a crisp taste in the hot weather, and the contrast between the crispness and the smoothness from the melting chicken broth ice halfway through is distinct. The flat noodles that accompany it are also delicious. The final Ochazuke is also perfect. This year, it is flawlessly made, unparalleled by others. So far, I haven't found anything better in the genre of cold ramen.

The ultimate bowl created by the owner of "Menya Sakurai," a shop in Mitaka. The soup, made by blending multiple broths and soy sauces, is rich in umami and will captivate you with just one sip. The quality of the toppings, including the chashu, is also high. I was lucky to walk in without waiting this time, but even if there is a line, I don't think you'll regret it. For more details, check out the blog (Futatabi). SNS trends are easy to spot, but there is so much information out there that it's hard to keep up. Can you make reservations? What's the estimated wait time before they sell out? I want to visit this place, but the ticket system is confusing... I want to help answer those questions as much as possible. - Monthly PV 35,000 - Gourmet and travel blog "Futatabi" - Instagram: wakuwaku_saaan