I came to Akabane today. When I arrived at the store around 12:35, there was no line. Well, it's understandable given the sweltering heat. I've visited once before and I remember having the regular soy sauce ramen. Not feeling like soy sauce this time, I chose the limited edition Snow Crab Salt Chinese Soba that caught my eye. Since I'm here, I opted for the special. There were three empty seats in the store, so I was guided to one. Looking around, it seemed like there were many soy sauce and dipping noodles. If there were chilled noodles available, I might have ordered those. It took about 10 minutes to be served. Perhaps because it's a limited edition, it took a bit longer? The Snow Crab Salt Chinese Soba came with a lemon on the side, and there was myoga on the char siu, so for a moment, I was confused if it was cold noodles. But it was warm Chinese soba. Since I ordered the special, it came with two slices of low-temperature cooked char siu, two slices of regular char siu, seasoned egg, two pieces of seaweed, bamboo shoots, and diced onions. Let's try the noodles first. The flavor of the snow crab was just right, quite elegant. It paired well with the noodles, which were firm and had a good balance of wheat flavor. When you taste the soup alone, you can really feel the flavor of the snow crab, but there's no harshness, it seems like the broth was made very carefully. It's salt-based, but quite gentle. It feels close to the broth you get in traditional Japanese cuisine, and the flavored oil adds a nice touch. The low-temperature cooked char siu was moist and delicious, like roast pork, but I was surprised by how tasty the regular char siu was. It's really delicious. The seasoned egg was marinated in soy sauce, not part of the limited edition, but it was flavorful, though it was floating. Myoga and lemon were good for changing the flavor towards the end. The lemon not only adds acidity but also surprisingly brings out some sweetness, which was an interesting flavor change. At the default price of 950 yen, it feels like a pretty good value for a limited edition. Lately, many places charge around 1300 yen, so it's commendable. Even just a word like "Please move if it gets cramped when seats become available" would be appreciated. Personally, I thought changing the flavor with shiso leaves or crab vinegar would be interesting too. Thank you for the meal.

Special Soy Sauce Ramen priced at 1270 yen. Arrived on a holiday just before 2 PM, and there were 6 people ahead in line. Received the bowl after a 2.5-hour wait. The soup had a balanced and robust mix of animal and seafood flavors, with a noticeable richness reminiscent of bonito. Over time, the clam broth became more pronounced. The noodles were medium-thin straight noodles with a smooth and chewy texture. The chashu included rare shoulder loin and hanging-grilled pork belly. Overall, the quality was high. Green onions, bean sprouts, ginger, seaweed, and other elements added to the experience of flavor variation, which was delightful.

On September 5, 2023, I visited Menya Natsumi, a ramen restaurant, with a friend. It was a sudden decision since our usual Friday night spot was closed. We ordered the special cold mixed noodles with special simmered fish broth oil and the limited edition "Omaru Ebi Wagyu Oil" mixed noodles. The cold noodles were easy to eat with a subtle flavor of simmered fish. Toppings included vinegar citrus, shiso leaf, green onion, seaweed, marinated seaweed, okra, and seasoned egg. The chashu consisted of pork belly and slow-cooked shoulder loin. Additionally, we ordered the cash-only option of roasted duck loin, which was delicious. The limited edition mixed noodles with Omaru shrimp and Wagyu oil had a rich flavor of both shrimp and beef. It was so good that I wanted to have more. Thanks to my friend for joining me. I'll invite you again. Thanks for the meal! #Ramen #Tsukemen #MenyaNatsumi #RamenMemoirs #NoodleStagram #TokyoNorthDistrict #ExperimentalNoodles #ChashuLift

I arrived at the restaurant at 7:36 PM on Saturday, as I had registered my interest after reading reviews on Mairevi. There were 8 people lined up outside when I got there. The procedure is to purchase a meal ticket from the ticket machine outside and then line up again. The clientele is mostly male, but there are also quite a few couples. I bought a ticket for the special limited edition clam dashi konbu dipping soba for 1450 yen. After a while, a staff member came to collect the meal tickets. At 7:51 PM, I was seated at the counter. There were four male staff members, all cheerful and friendly. The background music playing was upbeat Western music. At 8:03 PM, the special limited edition clam dashi konbu dipping soba arrived. The noodles were thin and smooth, and the konbu dashi was delicious. I first tried dipping the noodles in just the konbu dashi, then with seaweed salt, and finally in the soup. The dipping sauce had a soy sauce base with a strong clam dashi flavor. Additionally, seaweed salt, two types of chashu, and nori were served on separate plates. The chashu included both slow-cooked and grilled varieties, with the grilled one having a savory seasoning suitable for snacking. The flavored egg had a slightly firm yolk. I added the konbu dashi to the soup at the end. It was a delicious meal. When I left the restaurant, there was still a long line outside.

Kombu dipping noodles, 48th bowl. First-time visits stopped at 35 shops. Checked Natsumi's tweets every day, but there was no kombu dipping noodles at all this summer, and "Nibokon" was always there instead. It seems Rennuma Sato isn't doing it either. I wondered if it wasn't a trend this year, but just now, suddenly, they had "Shellfish Dashi Kombu Dipping Soba" at the back of the soba shop. I was planning to have tonkatsu today though. Hmm! Yoshikazu Ikuzo. Returned from Ikebukuro and arrived a little after 11 without waiting in line. This time, it showed a normal amount of 200g of noodles. I bought a 1,100 yen ticket for normal and a 200 yen ticket because I like menma. Menma was served first in about 10 minutes. Huh? Menma toppings were like beer snacks! Chopped green onions on top of menma. Pepper in sesame oil. I didn't order a snack. Last July's back soba was a clear soy sauce kombu dipping soba. It was described as delicious with a small, non-rare type of chashu and a few menma. I paid 200 yen for extra menma because it was delicious. I tried eating it, and indeed, it was like a beer snack. When I put it in the dipping sauce, the flavor was ruined by sesame oil and pepper. I had to eat it as a side dish for dipping noodles. I didn't need this. The noodles are medium-thin with a light wave. This time, it was a lemon slice instead of lime. Rare chashu on top of the noodles. There were no ingredients in the soup, and a little ichimi pepper was sprinkled. It looks like it's salt-based rather than soy sauce-based. First, I tried just the noodles, then just the salt. I dipped it in the sauce and ate it. Hmm. The taste is complex. The umami is too concentrated to understand well. I might be scolded for ordering if I don't understand, but honestly, it's not refreshing. Looking back at the description, it mentions clams, asari clams, oysters, shijimi clams, and hokki clams. It also mentions true kelp, true sea bream, chicken, and pork broth. I can definitely taste the shellfish broth, especially the asari clams. However, the saltiness is a bit too strong. I like it better when the umami of chicken is firmly felt in a clear soy sauce soup with re-brewing. Personally, I didn't like it when the saltiness was emphasized in the shellfish broth. Well, it's dipping soba, so it's not the same as drinking just the soup and saying it's delicious! This time, I ate it by dipping it a little with the Edo-style soba eating method. I'm not good with rare chashu, so I tried dipping it in the soup a little before eating it, and the smell came out. I guess I should eat it as it is. I finished the noodles and drank half-and-half of kombu water and dipping sauce with a spoon. Let's dilute it with hot soup as usual. I put about the same amount as usual. The saltiness is still strong. When I diluted it with soup and drank it, I could taste the umami firmly. This soup might be better eaten as ramen. This year's new item. Kombu dipping noodles with luxurious ingredients. If you like it, it's worth a try.

The "Urasoba" (soba noodles with shellfish broth and kombu-infused water) priced at 1100 yen was limited, and the "Waedama" (marinated egg) with lobster and wagyu beef oil was 250 yen. The dipping broth had a good shellfish flavor. It was decently tasty overall. The marinated egg had a hint of wagyu beef, but I could only slightly taste the lobster. This was my second visit, and while it wasn't worse than the last time, it just didn't stand out much.

This was my second visit to the restaurant. I didn't keep a record of the first visit... This time, I referred to other people's reviews and tried the soy sauce ramen around 2 pm on a weekday. There was only one person waiting outside, but I got in after about 5 minutes. Personally, it was delicious! Definitely delicious! Both the chashu and the noodles... but... there's something missing, it feels like... It's not a low rating, certainly not a 3.4. It's closer to 3.5, maybe 3.44444 if decimals go up to the fifth place (I'm not joking, it's true!). Overall, it's good, but not worth waiting in line for. At that time, you can eat at Ito in front of the station without waiting, so if I have to wait, I might choose Ito... Well, that's my personal overall impression. It was tasty! I'll visit again! Thank you for the meal!

Around 7:00 PM, I arrived. I made sure to close the entrance door behind me, but another customer left it wide open, and I was scolded to close it. Besides, I was bothered by the staff's attitude, and I started feeling uncomfortable even before eating.

I've been going to a newly opened noodle shop called Shunko in my neighborhood since June, about once a month. Today, I decided to have lunch at Natsumi, a noodle shop where the owner trained and which is located in Akabane. Now, it's part of the Honda Group, with the main branch in Akihabara. It's right near Akabane Station's east exit. I've been here about 4 or 5 times before, always for their limited edition items. This time, I ordered the Shoyu Ramen with flavored egg. Surprisingly, I tried their regular noodles for the first time. Oh, the aroma of the soy sauce soup is amazing. It has a sweet taste, and even drinking the soup alone is delicious! The specially ordered thin noodles from Tomita, a shop in Matsudo, also absorb the soup well and taste great. The two types of chashu, made from vacuum low-temperature-cooked pork shoulder loin and simmered pork belly, as well as the flavored egg and bamboo shoots, were all delicious. Thank you for the meal!

After a long absence, I visited the conveniently located near Akabane Station, a famous restaurant in the Hon-Da lineage. The daily special "Ura-Soba" is also popular. I ordered the soy sauce ramen, a bowl rich in broth and right on trend, with two types of char siu showcasing their commitment. The atmosphere inside is nice, and the service is brisk - the aloofness is quintessentially Tokyo...

Today on the weekend, I had lunch in Akabane. I visited "Mendokoro Natsumi," a place I had been curious about. It's affiliated with the Honda-san group, so I had high expectations. I arrived at the restaurant around 11:40 AM, and there were four people waiting outside. After exiting from the east side of Akabane Station, I walked for about 2-3 minutes on the left side. It's great to have restaurants close to the station on such scorching days. Here, you buy your meal ticket from a vending machine before lining up. I chose my menu items from the vending machine. Although soy sauce is the default, I ordered the dipping noodles for 950 yen and the limited special Yukke-style rice bowl for 400 yen. There were umbrellas available for use outside the restaurant, which was a nice service considering the blazing sun. After about 20 minutes under the umbrella, I was finally seated inside. The wait was around 5 minutes or so. Let's talk about the noodles! They looked incredibly delicious. The low-temperature cooked chashu had a strong presence. The Yukke-style limited special, topped with raw egg on low-temperature cooked chashu, looked appetizing too! First, I tried the noodles. They were extra thick noodles made by Shin no Aji Seimen, with wheat bran mixed in. They were firm and had a good chew, with a delicious wheat flavor lingering. The dipping broth was a rich blend of chicken, pork, seafood, and pork bone, made with four types of dried bonito flakes and aromatic vegetables. It was not only rich but also packed with flavor. Delicious! The low-temperature cooked chashu was as juicy and tender as it looked, with a taste reminiscent of roast beef. The Yukke-style limited special used a maximum-flavored egg, which had a deep yellow color due to paprika feed, resulting in a rich taste. The sweetness of the sauce made it irresistible. Finally, I enjoyed the soup-wari to finish my meal. Being part of the Honda-san group, the dipping noodles were outstanding. My colleague ordered the dried bonito pork bone ramen, opting for medium-thick noodles, but they felt that thin noodles would have been better. Next time, I'll try the default soy sauce with thin noodles.

This time, I gave it a 4.0 rating, but it's solely based on the Niboshi (dried sardine) broth. It's a limited edition Niboshi broth. I've had limited editions like chilled ramen before, but this Niboshi broth was delicious. The noodles, broth, chashu (roast pork), and temperature were all great. However, I wonder if the staff tried eating from this bowl. It's too shallow, making it difficult to eat. It's so shallow that you can't scoop it well with a spoon. I think if they're selling Niboshi broth, it shouldn't be served in this bowl. But I guess opinions vary. This bowl made me want to try the Niboshi broth at Honda in Akihabara next time.

I tried to go to a pork cutlet rice bowl place, but it was fully booked, so I ended up here. It seems to be popular too, with 5 or 6 people lining up even before opening. I chose the Ajitama Shoyu Ramen because it's recommended. When it arrived, I exclaimed, "Looks delicious!" The noodles were thin and straight, with a unique texture that breaks apart when you chew. It was exactly the kind of noodles I like, and I finished them in no time. I should have gotten a larger portion, haha. The soup was so good I could almost drink it all. Next time, I want to try the cold version.

Before entering the restaurant, I was asked for my order while waiting, and I thought the staff's service was wonderful and the restaurant had a pleasant atmosphere. I tried the simmered pork bone ramen and was pleasantly surprised by its deliciousness, even beyond my expectations. I recommend ordering extra noodles.

I waited for about 20 minutes to get seated. The staff's service was fantastic, and the restaurant was clean, making it enjoyable to have a meal. I had soy sauce ramen, and it was incredibly delicious with a strong seafood flavor. I will definitely go again.

I ordered soy sauce ramen and was surprised by the clear soy-based soup with a rich, almost like eating a seafood hot pot, flavor. It had a strong ginger presence which made it very refreshing. The highlight was definitely the seasoned egg, it was incredibly delicious! However, I thought there was a mix-up with my order because it took a while to arrive even though I had finished my meal. The staff seemed puzzled when they realized my order hadn't been processed. I wanted to try their limited edition dish as well, but unfortunately, it wasn't available when I tried to order. While waiting, I noticed they had replenished the rice, but it would've been helpful if they announced it for those who had already purchased their meal tickets.

Special soy sauce ramen priced at 1,270 yen, with an extra 50 yen for a medium portion. Around 13:30 on weekdays, no waiting; I found a seat by myself. It's one of the popular shops in Akabane. Originally, I intended to go to a different restaurant, but I forgot it had very short opening hours, so I ended up coming here hastily. While it lacks impact, the soy sauce soup boasts an elegant flavor, with a strong presence of clam broth. Even with a medium portion, the noodle quantity isn't overwhelming. The chashu consists of two slices each of rib loin and belly, and they are delicious. The era of 1,500 yen ramen is almost upon us...

Visited Tokyo Tonkotsu Chinatown Soba after a long time. Arrived around 7:30 PM and as expected, there was a line outside. I actually wanted to have the regular menu, but whenever there's a special, I find myself wanting to try it. When ordering, I chose thick noodles, but they turned out to be a bit soft. Maybe thin noodles would have been better. The soup, however, was delicious! Thanks for the meal!

I visited the famous noodle shop Natsumi in Akabane♪ I ordered the dipping noodles, which is a must-try for beginners at this shop. The chewy noodles perfectly blend with the rich soup, making it exquisite. Finished it off with soup pouring – a satisfying meal! This place consistently serves delicious food. However, be prepared for a queue during peak hours like daytime. If you can get in quickly, consider yourself lucky!

I visited for lunch on a weekday. Arrived at the restaurant at 12:05, there were 3 people ahead of me waiting, so I sat on the round chair prepared for waiting customers. They also provided parasols for those waiting, which was thoughtful in this heat. First, I purchased a ticket from the ticket machine in front of the shop, then joined the queue. I ordered the Special Salt Ramen for 1,270 yen. The turnover seemed good; I got inside in about 5 minutes. After waiting for 10 minutes, my ramen arrived. The toppings included 3 nori seaweed, green onions, white onions, bamboo shoots, 3 types of chashu (roast pork), flavored egg, and a crispy, fragrant topping on the chashu. The noodles were thin straight noodles, smooth and chewy. The soup was quite salty, but on a hot day, it was just right. It was delicious. Thank you for the meal.