I visited the restaurant on a regular day. When I arrived around 10:40 am, there were only 2 people waiting. It was a hot day, but I was lucky. This kind of day does happen sometimes. What I had: - Salt Oil Ramen (medium size, cold) ¥1,050 - Char Siu topping ¥350 I tried the Salt Oil Ramen, which I had been curious about but never ordered before. The noodles, slippery from being rinsed in water, were even easier to slurp down with the oil. The salt sauce, char siu, and a hint of pepper created a perfect balance. I thought, this is it for summer. Also, I found out from another customer that you can ask for "soup" even with oil ramen! I never would have thought of that, so thank you to the customer who pointed it out. And thank you to the owner for serving delicious ramen since my university days. Thank you for the meal!

I went to the restaurant on a regular Monday when it opened at 11 am, but there was already a line of over 20 people, so I waited for about an hour to eat. I ordered soy sauce ramen with seasoned egg. It was a famous restaurant in the neighborhood that I had been wanting to try. It was delicious. I think the wait made it taste even better.

I arrived around 11 am, about 20th in line before the store opened. After waiting for an hour, I finally got a seat and had the tsukemen. The taste was consistently good and I can see why it's popular. However, I gave a lower score because the young staff members lacked customer service skills. They were very arrogant and even though the food was delicious, I wouldn't go back because of the unpleasant experience. It's a shame because the chef's great food might be overshadowed by the poor service. I hope someone will provide guidance and improve the situation.

First, with a Super Dry in hand, I started with a small appetizer of spicy menma and char siu, which was irresistible! I then had the dipping noodles (medium) with extra menma. I thought it would be crowded after the long weekend, but luckily it wasn't! The noodles were smooth and medium thick, with a seafood-flavored dipping sauce. The crunchy texture of the menma and the tender char siu were excellent. The owner seemed lively as always, which was great to see. Even though I struggled a bit with the 350g of noodles and a large amount of menma, I managed to enjoy the soup until the end.

A few minutes walk from the Seibu-Nakano subway station, the access is good. There is no parking lot, but there are many coin parking lots nearby. I went on a hot day in September and had to wait for about 40 minutes on the sidewalk under direct sunlight. It was unavoidable to prevent inconvenience to other shops, but the heat made it seem like someone might feel unwell. The restaurant's door was also open, so it was hot even while eating. The noodles are served in a standard size of 250g, which is quite a lot. Many people were eating the cold noodles, so it might be the best choice for the summer.

Chilled salt oil soba (medium size) for 1050 yen. The raw egg and toppings are hidden underneath, creating a simple yet appetizing dish with a peppery sesame oil sauce. The noodles are delicious with a smooth texture that slides down the throat easily. Personally, I prefer dipping noodles, so next time I'll stick to that choice as usual.

I visited "Chuka Soba Benten," located in a residential area about a 2-minute walk from Narimasu Subway Station. Benten was once located along the Kanda River in Takadanobaba, and I had the chance to try their tsukemen there, which now feels nostalgic. The main branch in Takadanobaba closed down and relocated to Narimasu. The disciples of Benten continue its style at Toshio in Waseda and Eitai in Warabi, and since I have been to Toshio and Eitai, visiting here completes the experience. I arrived around 11 am, with about a 20-minute wait. It was about a 1-hour wait in total. We entered the restaurant in groups of 5. I bought my ticket from the machine and chose the salt ramen. I also ordered a bottled beer with appetizers, spicy topping, and seasoned egg. We sat at the counter and enjoyed the beer and appetizers while waiting. The hot soup had a wonderful aroma, and the taste was deep and impressive. The straight noodles were a bit softer compared to Toshio. I enjoyed the ramen with menma, chashu, and seasoned egg. Towards the end, I added the spicy topping, which changed the flavor and increased my appetite. Overall, it was a great experience. The wait time was reasonable, and the turnover rate seemed faster than Toshio in Waseda. Despite being located at Narimasu Subway Station, it's worth making the trip for a different dining experience.

The popular ramen shop "Chuka soba Benten" at Narimasu Station always has a line even on weekdays. Their signature dishes are soy sauce ramen, salt ramen, tsukemen, and abura soba. I had the salt ramen for 1050 yen with an extra flavored egg topping for 100 yen. The soup is a perfect balance of animal-based pork bone and chicken broth with the umami of bonito and mackerel flakes. The medium-thick straight noodles have a chewy texture and go down smoothly, making you crave for more with each bite. Most people opt for a medium-sized portion. Next time, I might try the tsukemen. Located at 3-25-2 Asahimachi, Nerima-ku, Tokyo. Open from Monday to Saturday from 11:00 to 14:30, closed on Sundays. #Tobu Tojo Line Gourmet #Tobu Tojo Line Ramen #Narimasu Gourmet #Narimasu Ramen #Itabashi Gourmet #Itabashi Ramen #Chuka soba Benten

Today's ramen is "Chuka Soba Benten" in Narimasu. A few years ago, the famous ramen spot in Narimasu was "Chukamen Dokudori." It used to be located in a residential area, exuding a sense of a famous establishment. However, after moving to the side of Kawagoe Kaido, it seemed to have lost its charm and now rarely sees any lines. Perhaps it's a problem with the customer service... The rise and fall of ramen shops is quite drastic, with new ones popping up like mushrooms after the rain, but disappearing just as quickly. How many ramen shops have risen and fallen in Narimasu over the years? In such a challenging environment, "Chuka Soba Benten" has been striving to maintain its popularity with constant long lines for the past few years. As I wait in line, the aroma of bonito fills the air. It smells exquisite. After waiting for 20 minutes, I finally enter the shop. It takes only 10 minutes until the ramen is served. "(As expected, the Chuka Soba looks great. The bonito aroma is refreshing. Just by looking at the noodles in the soup, I can tell they are smooth.) First, the soup. It lacks the richness and flavor of soy sauce ramen. It seems to have a hint of salt essence or a hidden flavor in soy sauce ramen. Additionally, what sets it apart from soy sauce ramen is the addition of hot oil over freshly chopped leeks and shredded ginger just before the ramen is ready. Leek oil? Sesame oil? It's fragrant and delicious. The noodles are still smooth and have a refreshing texture. The chashu is also generous, taking up half of the bowl. It may look tough, but it's tender and delicious. The regular serving of noodles is 250g, but next time I'll request around 200g. However, I couldn't quite find the depth of flavor or the highlight of the salt ramen until the end. I still prefer soy sauce ramen overwhelmingly. I'll try the tsukemen (1,000 yen) next time."

Arrived at 10:40 and there were already about 10 people waiting in line. I ordered the Shio Abura Soba with a raw egg, menma, and served hot. The noodles were topped with a rich, flavorful sauce at the bottom which was very delicious. I broke the raw egg halfway through and ate it like a creamy egg-drop ramen. As mentioned in reviews, I left a little bit and asked for extra soup to enjoy it twice. Even though the regular portion was filling, I still want to come back for more. Thank you for the meal.

It has been 20 years since I last had a bowl here. I visited after generating a large amount of debt at a bank near the shop (lol). Back then (as a college student), I remember having a bowl with chunks of pork chashu on top. I was so full that I couldn't believe it, and I don't really remember the soup or noodles that well... Honestly, I'm not sure if it was really that delicious... - Salt Ramen @ 1050 yen The soup is a perfect combination of pork and dried fish (probably mackerel and urume), with a hint of ginger. The soup is so flavorful and well-balanced, it just permeates through you. The salt seasoning is just right, enhancing the umami perfectly. This bowl made me realize how important saltiness is. The soup is a bit strong in saltiness, but it doesn't feel too salty at all. It's the perfect balance that brings out the umami beautifully. The craftsmanship is truly remarkable. The noodles are soft and chewy, with a high viscosity that gives a gentle and calming feeling. The aroma is delightful, and the overall taste is simply delicious. The chashu is tender and tasty. It seems like it has been fine-tuned over the past 20 years. I'm glad I revisited this place after all this time, and I'm grateful that they are still here. Thank you for the meal (bow).

It's hot again today. I arrived a little before 1 o'clock and there was no line at all. I thought maybe they were closed or on a break (lol). I went in right away and ordered the tsukemen with extra noodles and seasoned egg. Cold noodles are definitely the best for summer. There was a lot of chopped chashu in it, and when eaten with the noodles, it was incredibly delicious. It started to get a bit tough towards the end, but I enjoyed it until the last bite. Thank you for the meal. There was actually a line outside. It was lucky that I came at this time. People who only bring large bills to a ramen shop just because they're not alone on shift. Not good!

About 10 minutes from Narimasu Station, or about 5 minutes from Narimasu Subway Station, there is a ramen shop with a strong following of fans even after relocating. The shop may have a somewhat inconspicuous exterior, but the long line of customers waiting is a clear sign. Facing a busy street with no shade, it can be tough to wait in line during the hot summer. Inside, there are only counter seats surrounding the kitchen, creating a rather austere atmosphere with no background music. I purchased a ramen ticket (950 yen) from the ticket machine and watched as the noodles were boiled in a large pot, which arrived in about 5-6 minutes. The thick noodles with chashu, menma, and seaweed had a simple and robust appearance. The cloudy soup seemed to be a blend of seafood and pork. It had a rich and savory flavor. I opted for a medium portion of noodles, and the satisfyingly chewy texture made it easy to enjoy. The strong soup may have been adjusted to complement the noodles. While it may not offer the novelty of trendy light broth ramen, this kind of deliciousness is comforting. I finished the bowl in no time, sweating profusely, and felt satisfied. Next time, I'll try the tsukemen to savor the noodles even more.

Salt ramen with medium portion, flavored egg, ¥1200. As soon as the bowl was placed in front of me, I couldn't help but think it looked delicious! From the ingredients to the taste, everything seemed to be speaking to me, saying "Nice to meet you, I'm delicious!" Truly a renowned shop. Even while waiting in line, the staff were kind and helpful, and I quickly learned the rules of ordering with meal tickets. The salt flavor here really hits the spot. I went with the medium portion, and before I knew it, I had finished it all. I was completely absorbed in enjoying it! Definitely recommend trying it out!

Salt oil cold noodles for 1,050 yen. It was my first time trying it, as I had planned to eat ramen, but it was too hot so I ordered the cold oil noodles instead. The noodles were medium thickness and had a good firmness, and they tasted delicious when mixed with the sauce. The bamboo shoots and chashu were also delicious.

I arrived 30 minutes before the restaurant opened and was the 13th person in line. During the summer, standing in the sun made me sweaty (about 45 minutes). The noodle portions come in regular, medium, and large sizes (with an additional charge), but for an average man, the medium size should be enough. The soup is a soy sauce base with a strong seafood flavor, and the noodles are straight and medium thickness (similar to the type used in tsukemen). It reminded me a bit of a trend from the past. Personally, I prefer noodles that are hand-kneaded.

After about 5 and a half years, I revisited this popular restaurant with a constant line. The ramen soup has a rich seafood flavor followed by a hearty animal-based umami. The balance is superb, with a thick consistency. It goes very well with the slightly sweet soy sauce base, making it very delicious! The noodles are medium-thick straight noodles with a smooth surface and a chewy texture. You can taste the sweetness of the wheat, making it delicious. The char siu is large and tender. The bamboo shoots have a crunchy texture and a good seasoning, with plenty of them in the bowl, which is delightful! It has definitely become more delicious since my last visit! This ramen exudes dignity and doesn't feel old at all. I would like to try the "salt ramen" next time. Thank you for the meal.

I visited the popular ramen shop "Benten" that I had been to about half a year ago. The opening hours are until 2:30 pm, so I went on a holiday. The taste was exactly the same as half a year ago, with firm and smooth noodles and a refreshing, slightly acidic soy sauce soup with a unique flavor. The portion size is generous with the free extra noodles, which is nice for men. However, the air conditioning is not very effective, so if you order regular ramen instead of cold ramen in the summer, you will end up sweating a lot after eating, which is a downside. This shop is popular among families, couples, and regular customers, but it's best not to have too high expectations. The taste is impactful and satisfying, but it can get boring quickly. It's best to go when you suddenly feel like eating it. If you like hearty ramen, you will surely become addicted to this interesting ramen. Please try it once.

After the Bon Festival holiday on the 17th (Thursday), despite the clear skies affected by the typhoon, I pushed through the hot and humid weather! It was numb for 40 minutes... The old man was also in good spirits! Today's lunch was tsukemen (with extra char siu topping) with less noodles, and it was incredibly satisfying. The rich bonito-based dipping sauce pairs well with the noodles, and it never gets boring. The homemade menma and char siu are also soft and easy to eat.

-Ramen Information- ☑️ Chuka Soba Benten ☑️ Cold Shio Abura Soba for 1050 yen ☑️ Ajitama + Raw Egg for 150 yen Location: Narimasu, Tokyo Benten used to be a popular ramen shop in Takadanobaba with long lines, but it reopened in Narimasu in 2016. When ordering, there is no specific button for the cold version on the ticket machine, so you press the button for the oil soba. You can customize your order by choosing the noodle quantity and whether you want it cold or warm. The toppings are hidden beneath the noodles, with chashu, menma, and a salty sauce with black pepper at the bottom of the bowl. The noodles are softer compared to other shops, making it easy on the jaw. The cold oil soba here is delicious, with a stimulating spiciness from the black pepper and red pepper, creating an addictive flavor. You can enjoy breaking the raw egg over the noodles for a creamy finish. If you leave some noodles and sauce behind, you can ask for soup refills to enjoy a mini ramen with comforting warmth. Overall, it was delicious and satisfying. PS: If you plan to visit Menya Eitai, make sure to check their Twitter for updates on their seasonal offerings. Instagram Account: @yunnaramen Restaurant Information: ⭐️ Chuka Soba Benten 3-25-2 Asahimachi, Nerima-ku, Tokyo Nearest Station: Narimasu Station Opening Hours: 11:00-14:30, Closed on Sundays Official Twitter account recommended for updates. #ramen #ramenlover #ramenreview #ramenaddict #noodlegram #ramenlife #ramenlover #ChukaSobaBenten #TokyoRamen #YunnaColdSoba