Good evening, this is Amataji. Last Monday, I went to Izuru-san. Even though it was a holiday on Monday, they were open for business, and the limited menu of the day was the rich squid and dried fish soba. I had to go try it. I visited around 11:50 a.m. on Monday, September 18, 2023. If you get off at Exit A6 of Daimon Station, it's quite close. You have to cross the road. You enter the side street next to Yoshinoya. As you approach the store, you can see a line. First, I bought a meal ticket from the ticket machine outside. ・ Special rich squid and dried fish soba (limited edition E) 1400 yen ・ Mixed boiled egg 300 yen I don't want to regret not eating something, so I'll go with the special. Actually, even without toppings would be fine. By the way, the regular type without toppings is 1100 yen. It's probably because the dried fish is expensive. Now, let's count the line, about 10 people. I get in line. The sky is clear, the sun is shining mercilessly. It's scorching hot. Unfortunately, Izuru-san doesn't provide parasols. I open the folding umbrella I brought. After waiting for about 20 minutes, I was able to enter the store. Seats are filled from the back, so I sit at the backmost seat before the folding counter and hand in my meal ticket. The store isn't spacious. There's a counter seat and one two-seat table at the back. Contrary to my concern, the air conditioning is working well, it's not hot. Last time, it was hot at the seat near the open entrance. There were two staff members in the kitchen and one on the customer side. As usual, there's pepper, (red pepper?), and vinegar in a dashi pack on the table. There's a water pot on the counter for every two seats, but there's a fan in the corner, so the pot is on the table. Without ventilation, it could get stuffy. The counter is in black, and the interior is quite dim. In just about 5 minutes, the special rich squid and dried fish soba arrives. It's a dark brown soup with straight medium-thin noodles, topped with thick slices of chicken chashu, 3 slices of pork chashu, a well-colored flavored egg, shredded seaweed, and chopped green onions. And something like the tip of a green onion is pressed in the middle. The special edition is quite luxurious with a 300 yen surcharge. Let's dig in! ・ The rich soup is as thick as usual. It tastes like squid, but not very strong, more like the regular rich dried fish soup with a hint of squid flavor. There's also bitterness, similar to the regular rich soup. Even though it's squid and dried fish, at Nemuru-san, the squid flavor is dominant, like "squid rice", but here, the regular (sardine?) dried fish seems to be the main flavor. Thanks to that, there's no sweetness of squid, which I think is well-balanced. But the squid flavor might be slightly weak. Rokugo-san also had a similar balance, but it was even saltier. ・ The noodles are the usual medium-thin type, low-hydration. It's a standard type for rich dried fish soup. They're boiled firm, with a good texture. There was a noodle box outside. It's Murakami Asahi Seimen, isn't it? It seems common in dried fish soups. ・ The chicken chashu is thick, probably breast meat. It's firm but not dry, with a crispy texture, probably cooked at a low temperature. Maybe it's rare to have a salty taste. ・ The pork chashu is pinkish-red, cooked at a low temperature, seems to be processed at a quite low temperature. I'm not sure about the cut, but it has quite a bit of fat, yet it's smooth without being gritty, which is amazing. The flavor of the meat is also quite strong. ・ The flavored egg has a smooth surface, without a single scratch. And it's evenly colored brown. How can they make it so perfectly? It has a slightly sweet seafood flavor soaked in, delicious. The softness of the yolk is just right. This is the best. ・ The shredded seaweed has an elegant sea flavor. Well, it loses to the rich soup though. The green onions also add a nice crunch. As the noodles start to run out, I ask for mixed boiled egg with medium-thick noodles. Even though I didn't ask for it, the staff member on the customer side noticed and ==========

Visited around noon on a weekday. There were only two people in line. It seems like people line up on the opposite side of the street, not right in front of the shop. The turnover rate is quite high, and we only had to wait a few minutes before being seated. Ordered the regular simmered fish broth ramen and the mixed noodles. The broth had a rich flavor of simmered fish while still being refreshing, which I really enjoyed. The mixed noodles were delicious too, but getting a half portion would be sufficient. Thank you for the meal.

In the vicinity of Hamamatsucho, there's a highly-rated ramen shop. When I passed by, there were two people waiting, and they operate on a system where you buy a ticket outside and then wait in line. Since it was still summer, waiting in a place with no shade was quite tough. The turnover is quick, so I got in soon, but the place was hot, cramped, and dark. Summers are hell here. Still, it being full indicates its popularity and deliciousness. ◾️Menu: Special Rich Fish Broth Ramen for 1,000 yen. The noodles are thin and slightly firm, reminiscent of Hakata ramen. The soup is extremely rich, with a strong flavor of dried fish. It might be a bit intense at first, but it goes well with the noodles, and the umami blends nicely. The chashu is both pork and chicken, and both slices were delicious. However, it was too hot, uncomfortable, and as a first-time visitor, I wasn't aware if they offered extra servings, so my satisfaction level was low.

I visited after a long time. Since it was off-peak hours, I could enter without waiting. I ordered the dried fish ramen and mixed noodles. The seasoning seemed a bit stronger, but the aroma remained strong and delicious as always. The soup portion felt a bit lacking, but the mixed noodles were tasty on their own, and it's nice that you can enjoy them multiple times. I especially liked the rare texture of the chashu, so I'd like to visit again.

I went to a place intending to try their rich dried fish noodle soup, but ended up with their regular version instead. As soon as I walked in, I was greeted by the aroma of dried fish. Soon after, the ramen arrived. It looked similar to the dried fish soup I had recently tried. The broth was flavorful and intertwined nicely with the thin noodles, onions, and distinct meat. The seaweed was also delicious. Overall, it was a delightful meal. Lately, I've been questioning the combination of seafood soup and pork. It seems like the seafood soup could stand alone without the need for meat. My apologies for any rudeness.

Delicious! Really delicious! It's been a while since I last visited, maybe about four years? I used to come here before the Olympics. I walked from Tamachi. I used to think I didn't like niboshi-based ramen, but this place changed my mind. Today, after a long time, I had the niboshi ramen with seasoned egg and dried seaweed. Even though it's ¥1,300, I don't think it's expensive. I could eat just the seasoned egg and be happy. If I could have three bowls of seasoned egg for ¥750, that would be bliss. But can the shop survive? I refrained from getting the rich soup, but I ended up drinking all the broth, so my throat is really dry in the afternoon. I even added kombu vinegar and chili flakes at the end, you know? The possibilities are endless. I'll revisit this week for sure. Because I have to try the rich soup too! Maybe I'll try medium-thick noodles for the next seasoned egg? Not only the chefs but also the staff who manage the entrance are sincere.

Today, I visited Chuka Soba Izuru, a renowned ramen shop specializing in niboshi (dried sardine) ramen. I've been wanting to try it ever since seeing pictures, and since I had some business nearby, I decided to stop by. Let's get into the ramen review. First, let's talk about the soup. I chose the thick broth this time. The incredibly thick soup is overloaded with the bitterness and saltiness of the niboshi, making it definitely not suitable for niboshi beginners. The bitterness and saltiness are intense, but if you can handle them, you'll taste the richness and depth of the niboshi. It's scary at first, but as you keep eating, you get hooked, and you can't stop slurping up every last drop of soup. Next, the noodles. They are medium-thin straight noodles, with a firm texture that pairs well with the niboshi broth. They're chewy and surprisingly substantial, holding up well against the strong broth. The toppings, like the green onions and onions, enhance the flavor of the broth and noodles. As for the extra toppings, opting for the special includes flavored eggs and extra pork slices. The pork slices, a combination of pork loin and chicken breast, are both tender and flavorful. The eggs are soaked in a sweet soy sauce marinade, adding richness to the ramen. I also tried the half-sized seasoned egg, which was unexpectedly generous in portion. It consisted of diced pork loin, chopped onions, and fish powder with a savory dressing, complementing the noodles perfectly. Overall, it's a mind-blowing niboshi ramen that explains its popularity in Tokyo. Next time, I'd like to try the regular niboshi ramen. Also, I learned that ordering the regular seasoned egg allows you to choose medium-thick noodles, so I'll go for that next time.

【Date】8/28 (Monday) around 11:30 Visited: Bought food tickets for about 5 people waiting outside the shop → Waited for about 30 minutes → Seated → Received the bowl about 10 minutes after seating 【Menu】 Special Rich Dried Fish Ramen: 1,300 yen + Seasoned Egg: 250 yen 【Soup】 The impact of the dried fish is intense. A unique taste experience with a strong aroma of dried fish followed by a distinct bitterness, leaving a lingering umami flavor in the mouth. I've never experienced a taste like this before. I thought I'd be overwhelmed by the bitterness, but the soup is surprisingly smooth, almost addictive. A lighter soup might have diluted the flavor with onion moisture, but this rich soup balances perfectly with a refreshing touch. The flavor evolves as you progress through the bowl (the scattered seaweed could use a bit more, so adding extra toppings might be good). 【Noodles】 These straight, thin noodles have a great texture that pairs well with the dried fish soup. I noticed a box labeled "Murakami Asahi Noodles" in the shop. Personally, I prefer these low-hydration noodles that are firm to the bite, and they did not disappoint with the dried fish soup. I ordered the seasoned egg when I was about 70% done. You can choose between medium or thin noodles; this time I chose thin. Topped with shredded chashu, onions, and fish powder, mixing it all up from the bottom of the bowl, the first bite was salty, reminiscent of peppery garlic oil. It's perfectly enjoyable with just the seasoned egg, but dipping the noodles into the soup creates a tsukemen-like dish, enhancing the sharpness with the sauce's flavor. 【Toppings】 Two types of chashu × 2 slices: The rare pork loin and chicken breast were perfectly flavored, thick enough to satisfy. As mentioned earlier, there's scattered seaweed and onions. 【Overall】 There were 3 staff members inside the shop and 1 in front of the ticket machine, so the service was prompt, arriving almost simultaneously with seating. Despite the presence of air conditioning and a circulator, the shop was quite hot with poor ventilation. The only concern was the lack of adequate cooling, so while there are many intriguing shops around Daimon and Hamamatsucho, I'd like to revisit during a cooler season if I have the chance.

Located in a back alley heading towards Hamamatsucho from Shiba Park. You buy your meal ticket outside and then you're guided inside. The interior has a counter. The shoyu ramen with flavored egg features thin noodles that are slightly firm but chewy, offering a robust texture. There are two types of chashu; the chicken chashu, with its thickness, was delicious. The nori and onions added a nice touch. The soup is rich with a pronounced flavor of dried fish.

Checking in for lunch in midsummer. Without much research, I went for the "special thick" option. It was quite rich and had a strong saltiness. The noodles were as firm as "very firm." The chicken chashu had a good crunch. I ordered the seasoned egg, but the soup was too salty, so I managed to adjust it by adding some dried fish vinegar. Maybe I should have gone for the regular option. Thank you for the meal.

I visited a place that was said to have incredibly delicious dried fish broth soup, to the point where the chopsticks stand upright. It turned out to be a regular dried fish ramen, so it wasn't as thick as the standing description, but as someone who likes strong dried fish flavor and firm noodles, it was delicious. I've conquered another interesting restaurant to try.

Chuka soba, other than Jiro Izuru, is my favorite ramen. After the long weekend, the first ramen is always here. Shrimp broth soba for 950 yen, with half a seasoned egg for 250 yen. August 18, 2023 (Friday) at 1:00 PM, waited with 3 people in line. #Ramen #Chukasoba #ChukasobaIzuru #Jirolian

Boiled dried ramen costs 950 yen, and a half portion of seasoned egg is 250 yen. The soup has a unique, greenish color. I ordered the normal version, and it turned out to be quite refreshing. The chicken chashu, cooked at low temperature, is thick and delicious. The pork chashu, also cooked at low temperature, is quite tender. It includes rock seaweed, finely chopped onions, and naruto. The noodles are medium-thin and straight, with a chewy texture. The half-seasoned egg (extra noodle topping) consists of thinly sliced chashu, finely chopped onions, and fish powder. Mixing it adds enough flavor to make it a standalone dish. I finished by adding a little remaining soup. Overall, it wasn't particularly memorable. I think a rich flavor would have more uniqueness. Next time, I'll try the rich version.

Located about a 2-minute walk from Exit A3 of Daimon Station. Visited around noon on a weekday. There were 9 people waiting outside, but no one waiting inside. It seemed like you had to buy a meal ticket in advance, so I purchased the "Rich Tamago Soba (¥1100)" from the ticket machine and joined the line. Since it was lunchtime, there were many office workers. Waited for about 10 minutes before entering. Seated at the counter, where the turnover was quite fast. This place is well-known for its anchovy-based broth. I had bookmarked it for a long time, but due to its weekday-only operation and not being a "Niboreru" (anchovy lover), I had been hesitant to visit. There were about 8 customers ahead. The kitchen had 2 male staff, and 1 staff member was organizing the line. Each seat had a water pot, and tissues were available on the counter. It took about 5 minutes from seating to serving. The broth, resembling a Niboreru style, was a dense cement color. I took a sip of the soup immediately, and as expected, it was a powerful anchovy flavor. Bitterness, acidity, and saltiness were well-blended, with no taste other than anchovy. The viscosity was quite high. The noodles were thin, straight, and cooked slightly firm, providing a satisfying texture. The toppings included 2 slices of chashu (pork), 1 piece of chicken, which was thick and substantial, and possibly slow-cooked, and 1 substantial piece of pork. The flavored egg was well-marinated. There was also a sheet of naruto (fish cake), 2 thin slices of green onion, finely chopped onion that added a refreshing touch, nori (seaweed) with a pleasant sea aroma. In the second half, I decided to change the flavor a bit. Initially, I added a lot of vinegar to lighten it up, and it did mellow the taste slightly. I continued eating and finished the entire bowl. For Niboreru enthusiasts, this flavor would likely be addictive. However, as someone not particularly fond of anchovies, it felt a bit too intense for me. Thank you for the meal.

The soup had a nice flavor from the dried bonito, but it wasn't particularly unique. Opted for the regular option, but maybe a denser broth would bring out more character? The eggs and two types of chashu were delicious. It's not too crowded on weekday nights, so it seems convenient and the taste is good.

Izuru is a small shop near Daimon Station, known for its Izuru Ajitama rich anchovy ramen. The broth was incredibly rich, almost surprising! The thin, firm noodles paired well with the slowly cooked meats and green onions. However, the richness was a bit overwhelming. The portion of noodles seemed just right for women, but men might opt for an extra serving to vary the taste. The extra serving also comes with a secret flavoring, meat, and green onions, making it look like a mixed ramen dish, which seemed delicious, but unfortunately, I didn't get to try it.

I visited a place located about an 8-minute walk from JR Hamamatsucho Station this time. This place, specializing in niboshi (dried baby sardine) soba, had caught my eye for a while. However, it was tough to muster the motivation to go since it's closed on weekends in Hamamatsucho. Yet, miraculously, I finished work early around 5:00 pm on a weekday this time, so I thought, "Why not give it a try?" It was my first visit. Once I turned the corner past the Yoshinoya on the main street, I immediately spotted it. There was a food ticket machine at the storefront, and upon checking the lineup, there were two main options: "Niboshi Soba ¥950" and "Rich Soba ¥1000," excluding the limited editions. I also made sure to confirm the presence of the classic "Wakame Seaweed" and "Chopped Green Onions" toppings for ¥300. Amidst these choices, I found myself strangely drawn to the four-character phrase "Special Rich ¥1300" and before I knew it, I had made my choice. Inside the restaurant, there were around 6 or 7 counter seats, and I also spotted tables. I handed the food ticket to the staff and waited for about 4 to 5 minutes. I confirmed that the bowl came with a substantial presence of both pork and chicken chashu (roasted pork slices), along with some wakame seaweed, chopped green onions, and a flavored boiled egg on top. It seemed to be quite a lavish presentation. As I took my first sip of the soup, I was pleasantly surprised. It was creamy yet packed with the punch of niboshi, just as advertised. There was no harshness at all, and I found the smoothness surprisingly enjoyable. The rich soup was definitely impressive. The noodles were straight, thin, and had a firm texture due to being made with low hydration. They provided a perfect balance of chewiness and ease of slurping, just as expected with niboshi soba. As I progressed through the meal, around halfway through, I decided to order the "Wakame Seaweed Topping." The flavor of the niboshi oil was quite pronounced, which suited my taste well. The option to choose between thin and medium noodles was a nice touch. Feeling quite satisfied, I thought I could easily handle another round of "Rich Soba," followed by another "Wakame Seaweed Topping." This level of deliciousness definitely deserves praise. Based on what I've seen on social media, it seems that there isn't much of a wait on weekday nights, making it easy to get in. Knowing about this place in Hamamatsucho is definitely a good thing. I've added another favorite spot to my list. Thank you for the delicious meal! I'll definitely come back again. Check out their Instagram by searching [@party._people._].

Second visit. This time I had the flavored egg ramen. It had a strong dried fish flavor and was delicious. The flavored egg was really good. I feel like the noodles had a better texture when I had the rich ramen last time. Next time, I want to have the rich one again!!

I'll have the special dried fish ramen for ¥1250 and a half portion of seasoned egg for ¥250. Let's order! Wow, as expected in Hamamatsucho, it's delicious. The balanced dried fish flavor is excellent, and the meat is superbly tender. They didn't ask about noodle thickness, but they brought thin noodles. It's a bit pricey, but it's piping hot and satisfying.

During my business trip to Tokyo, I ventured into the world of ramen at the Chinatown's Izuru Ramen for the first time. Despite the plethora of ramen shops around, I managed to find this gem! Without waiting, I quickly purchased a ticket for the Ajitama (flavored egg) Shoyu Ramen from the vending machine and entered. To my surprise, the service was efficient, and my steaming bowl arrived promptly! Upon sipping the soup, I was amazed at its smooth and light flavor despite being made with dried fish stock. It was my first time experiencing such a delicate taste. The noodles were thin, straight, and had a firm texture—hard noodles in Tokyo! The flavored egg was expertly prepared, and the chashu (sliced pork) came in two types: pork and chicken, both lean and delicious. The staff, including the manager, were all young, and the atmosphere inside the restaurant was lively with rock music playing. Tokyo ramen is truly a fascinating world. Thanks for the delicious ramen experience! Instagram: hiroyasu1010

July 2023, a little past noon on a weekday, the weather was clear. There were about five customers waiting. It's been a while since my last visit. You buy a meal ticket before lining up. "Niboshi Ramen 950 yen" and "Waedama (extra noodles) 300 yen." Feeling like something refreshing today, so I opted for regular Niboshi Ramen instead of the rich version. Entered the restaurant in about 5 minutes. The meal was served approximately 4 minutes later. First, I slurped the noodles. They were firm with a satisfying chewiness. The soup was warm but not too hot, making it easy to enjoy. Its golden color held just the right amount of salt, with a delicious lingering taste of dried sardines. The chashu came in two varieties, both tender and moist, providing a satisfying bite. The seaweed also added a nice flavor. When sipping the soup, the crispy texture of the seaweed and onions made it irresistible. Two minutes before finishing, I ordered the Waedama (extra noodles). You can choose between medium and thin noodles. While there's a half-size option for the Waedama, you can't choose the type of noodles. It had a satisfying volume, akin to a bowl of dipping noodles. I felt the Waedama had slightly less salt than before. It had plenty of chopped chashu and could stand alone as a regular restaurant's Abura Soba (oil noodles). Despite the price increase, I left feeling satisfied. I enjoyed sipping the soup while eating the Waedama, occasionally dipping it into the soup. I got so caught up in eating that I forgot to add vinegar. By 12:30, there were empty seats, so if you shift your timing slightly, you might not have to wait. It's a bit disappointing that the line has shortened compared to before, but the ramen was very delicious. I'll definitely visit again.