At around midday on a weekday, there were no people waiting outside and only four inside (half capacity). The seating consists of eight counter seats and two two-person tables. Upon entering, I purchased the Silver Dara Miso Tsukemen (with all toppings) for ¥1300 from the ticket machine on the left. The owner immediately took my ticket from the kitchen. Although they offered anything I needed, surprisingly, the table was almost bare except for essentials like chopsticks and paper aprons, which were conveniently placed next to the ticket machine. I grabbed chopsticks, a paper apron, napkins, and a ladle from the nearby water dispenser and took a seat at the empty counter. I was impressed by the efficiency of the establishment. The kitchen operates with two staff members, and the owner personally delivers orders to tables. Soon, my order arrived. The aroma of the Silver Dara Miso broth was enticing, and it was delicious without being too thick. The toppings included a boiled egg, four slices of 2cm-thick chashu pork, and two pieces of bamboo shoot. On top of the noodles were two pieces of wheat gluten, half a cabbage, ginger, and some leafy greens. The noodles were neatly arranged and not easily separated with chopsticks. When trying to eat the noodles dipped in the broth, the thick slices of chashu made it a bit challenging, so I opted to finish the chashu first. Despite leaving one slice of chashu and one piece of bamboo shoot, I enjoyed the meal.

【Store Overview】Visited on Monday holiday at 13:10. The customers varied from solo diners to couples, but the majority were in their 40s and 50s. 【Order】Silver cod "Saikyo Miso" dipping ramen (with flavored boiled egg) for 1,150 yen. 【Impression】The noodles, reminiscent of udon with a firm texture, paired with a soup resembling the flavor of silver cod "Saikyo Miso," seem to target a niche clientele. Tastes may vary, but those who enjoy silver cod "Saikyo Miso" or fish might find it worth a try.

The last time I went, I was surprised that the noodles for the first serving and the extra serving were different. This time, I tried the oil-based ramen at this particular shop, known for its attention to detail. The photo shows the large portion. Firstly, it comes with cheese, which is quite intriguing. It's meant to cleanse your palate, and it's quite effective. The oil-based ramen itself is rich in flavor, so it's quite heavy. But when you take a bite with the cheese, it adds another layer of richness while still making it easy to eat. Without the cheese, honestly, it might have been too much. The chashu pork slices are thick but packed with flavor, very tasty. However, the bamboo shoots, despite being thick, lacked flavor. While it might not be on par with regular ramen, it's still a satisfying dish overall.

I've been curious for a while and finally had the chance to join a friend who was planning to have dinner here. [Ordered Items] Gindara Squeezed Ramen (with seasoned egg) for 1,100 yen. The Shrimp Tomato Tsukemen caught my attention, but I decided to start with their signature menu. As soon as the bowl arrived, a strong fishy smell hit me! The soup was incredibly fishy, almost like drinking simmered broth. And the flavor was intense! If asked about my preference, I'd say it's not my favorite. So, I got a bit bored midway and finished it by adjusting the taste with the spices and pepper on the table. What caught my attention was that none of the toppings seemed to match. There was chicken chashu on top, but its compatibility with the soup was like "???" If asked what meat toppings would go well, it's a tough question. It might work with cod, but it could probably enhance the fishiness. Hmm, but this taste is unique to this place, and I found it intriguing. I think people who like distinctive flavors would enjoy it. I also found it interesting. Next time, I want to try the Shrimp Tomato Tsukemen. Thank you for the meal!

I tried the cod fish squeeze, and it was absolutely delicious. However, the fish flavor is very strong, giving it a distinctive taste that might appeal greatly to some people. The restaurant was clean and tidy, which was really nice.

I arrived around 10:55 AM on Saturday, and I was the first or second customer. The moment I bought the meal ticket, the scent of fish filled the air, creating a very unusual atmosphere. I ordered "Gindara Squeezed" and "Nishikyo Miso Dipping Noodles." The soup of Gindara Squeezed had a strong fish flavor that spread throughout my mouth with each sip. It might be a taste that divides opinions, but when eaten with the noodles and ingredients, I ended up enjoying it. The Nishikyo Miso Dipping Noodles had a rich dipping sauce that clung to the noodles until the end. The flavor was quite intense, and it would be just right with rice. I think this restaurant's taste is quite polarizing.

I decided to try out this place after seeing it on Twitter, so I arrived around 6:30 PM on a weekday. There was only one other customer inside, and my food arrived in about 5 minutes. I had both the tsukemen and the limited edition mixed noodles, and they both definitely had the flavor of silver cod—quite delicious! While I wouldn't say it was the best ever, encountering new flavors bumped up my rating a bit. Surprisingly, the pork slices in the mixed noodles were tastier than those in the tsukemen broth. Next time, I'll challenge myself with the shrimp oil noodles.

"Ebi (shrimp) and tomato dipping noodles with triangular menma – it's been a while since my last visit! I arrived around 7:00 PM on a weekday with no waiting time. Lucky me! I dipped thick, whole wheat noodles into a rich soup that perfectly extracts the profound umami of shrimp. The shrimp dipping noodles are as delicious as ever! My taste buds are completely captivated. The noodle texture is also beautiful. While the Shinjuku branch usually has a considerable wait, I'm delighted to be seated smoothly here! The flavor change with basil sauce is outstanding! Don't forget to add the topping of triangular menma. Thank you for the delicious meal! Next time, I might aim for the silver cod with Saikyo miso dipping noodles."

Visited at 8:45 PM on Thursday. It was quite empty and we were seated right away. After entering the restaurant, I purchased a ticket from the vending machine and then prepared everything myself, including chopsticks, spoons, cups, and towels. I could feel the thorough automation in operation. I ordered the cod miso dipping noodles with all toppings for 1400 yen. Even without opting for the large portion, I was fully satisfied. The taste of the cod in the soup was exceptional and unique. There was a lot of chicken in it, which was delicious, and the toppings like pickled ginger and radish on the noodles were unusual but tasty. In conclusion, it was a unique type of dipping noodles that couldn't be compared with others, and I was highly impressed. I definitely want to go there again.

I recently had an amazing ramen after a long time. It was somewhat moving and refreshing. While other reviews say "delicious," I can't believe it. Surely, they must have used sea bream for the broth. It has a sea bream-like taste amidst the fishy smell. However, there's no effort to mask the fishiness, and with every sip of the soup, there's a terrible aftertaste. I ordered the Sea Bream Ramen Deluxe, but none of the toppings complement the soup or noodles. The chicken, which doesn't match the soup at all, is ridiculously piled on. Adding tasteless chicken in such quantity shows a lack of taste. The tough bamboo shoots are also tasteless and don't match at all. Only the spring onions were crunchy and good. It's not just a simple cooking mishap; the level of unpleasantness is somewhat impressive. I probably should have said, "This is inedible," and walked out right then. It was impressively bad, so I might go once more. But if it tastes the same, I'll say, "Still awful," and leave.

I ordered the classic dipping noodles and mixed tempura at Shinjuku's Gonokami Suisan, where the concept revolves around silver cod rather than shrimp. True to the reviews, the fish broth is rich. I wonder if the oil on the surface is from fish. The noodles have a good texture and blend well with the broth. It's advisable to think of the mixed tempura as a separate dish. Since the main flavor is robust, the mixed tempura might seem subtle, but it's delicious. There's also a generous serving of large roast beef. The owners, though both having stern appearances, are shy and surprisingly kind, creating an interesting contrast.

Ramen Gindara Squeezed ¥950 is a small shop about 5 minutes from Kanda Station, with around 10 counter seats. It operates on a ticket system, and besides cold tea, you also handle chopsticks and seasonings yourself. Even before the bowl arrives, the intense smell of fish and the aroma of bonito flakes are noticeable. It's recommended to let all the ingredients sink in at first. Otherwise, you might be overwhelmed by the richness of the soup and be wide awake. I personally prefer soaking the ingredients. This ramen is not a light seafood flavor; it's rather rich with a substantial amount of fat.

At the fresh fish ramen restaurant "Ginzara Squeezing" in Kanda-Awajicho, I tried the silver cod Western-style miso dipping noodles with flavored egg! As always, the noodles were beautifully prepared! The toppings included wheat gluten, daikon radish, mitsuba (Japanese parsley), ginger, giving a unique Japanese flavor. Having flavored egg and chashu (roast pork) with white miso dipping noodles is quite unusual, right? The fragrance of silver cod adds a special touch! It's delicious! However, such distinctive flavors might not suit everyone's taste. On this day, I also tried their limited edition rich green curry, which was fantastic! The curry at this ramen joint is authentic and tasty. Before coming here, I tried going to a curry restaurant with my suitcase, but they refused to accommodate it, so I ended up coming here instead (laughs).

The ingredients were luxurious and all of them seemed unfamiliar to me! Especially, the abalone wrapped in pastry was delicious! Although some choices weren't quite to my liking, which was a bit disappointing. It seems like the menu changes every two months, so I'd like to visit again!

Today's Poteranchi [First]: I tried the silver cod shiokoji tsukemen, a unique dipping noodles that have an addictive flavor. The limited edition green curry rice was incredibly delicious. I've always been curious about this place because they offer both ramen and tsukemen with silver cod, which I love. The signage outside was eye-catching, raising my expectations even before I tried the food. The interior was clean and well-maintained, making me wonder if they recently opened, but it turns out they've been around since 2013. Perhaps they've kept it clean or renovated, either way, the ambiance was excellent. I chose my order from the vending machine, torn between ramen and tsukemen, but the word "miso" drew me to the tsukemen. Then I noticed the homemade rich green curry, and before I knew it, I had ordered it too. After handing the ticket to the staff, it was all self-service—water, chopsticks, spoon, hand towel, paper napkins, paper apron, and condiments—all available for self-serving. I assumed this system came into place due to Covid. The noodles had a firm texture, resembling soba in color. Initially, it was challenging to pick up the noodles, but the way they coated with the dipping broth was exceptionally good. The flavor was unmistakably silver cod; it almost felt like I was eating the fish itself, with its richness. But it's the kind of taste that grows on you. The noodles provided a satisfying chewiness. I initially thought there were only three large chicken chashu, but there were two hidden underneath! At first, the chicken chashu and flavored egg dominated, making it hard to dip the noodles, but the chicken chashu was juicy and delicious. There were also large pieces of bamboo shoots hidden below. As for the green curry rice, it was insanely delicious. The spices enveloped in coconut milk, with cilantro, which I'm usually not fond of, serving as a perfect accent to enhance the flavor. Honestly, this dish alone could be a highlight. I wish they would make it a regular menu item and even introduce green curry ramen! Frankly, I didn't feel the necessity of the pickled ginger or leaves on top of the noodles. Despite being a big eater, I left the restaurant fully satisfied and stuffed today. The total came to 1,800 yen for the silver cod shiokoji tsukemen (with all toppings) and homemade rich green curry. #Poteranchi #Today'sLunch #Today'sGourmet #Today'sMeal #Today'sLunch #ConnectingWithFoodies #Foodstagram #ConnectingWithFoodies #FoodieWishlist #LunchLovers #FoodPorn #FoodPornGram #TabeLog #TabeLogGram #TokyoLunch #TokyoGourmet #AwajichoGourmet #AwajichoLunch #KandaGourmet #KandaLunch #Today'sRamen #TokyoRamen #AwajichoRamen #KandaRamen #RamenLovers #SilverCod #GonoKamiSuisan

The tsukemen at Gindara (large portion) for 1000 yen (with an extra 150 yen) was delicious! At first, it had a slightly fishy smell in a negative way, but once you start tasting it, it becomes addictive. Ordering the large portion might feel a bit too much. Honestly, I'm not entirely confident about the name!!

I chose the "La Ramen Silver Cod Squeezed" at my first visit to Gonokami Suisan♪ It was very fragrant, and the soup had a thick texture and sweetness which was delicious!! The toppings were also finished on the sweeter side, which I felt complemented the silver cod well☆ Thank you for the wonderful meal^_^

I visited just after the opening at around 11 am on Saturday. Luckily, I was able to sit at the counter without waiting. I ordered the Gin-Tara (Silver Cod) with Nishikyo Miso Tsukemen for 1000 yen. The flavor was very intense, with the soup tasting strongly of Nishikyo-yaki (grilled fish marinated in miso). It felt like I should have just eaten Nishikyo-yaki instead. I went in with the expectation of eating ramen or tsukemen, so the difference was too much and I was disappointed. Once is enough for me. It seemed like they were really pushing for self-service, probably because they only have two staff members working. But having to get everything yourself, even chopsticks, water cups, and even tissues, was a bit much and felt unfriendly. Having to go get chopsticks was one thing, but having to go get a single tissue to wipe my mouth after finishing eating... I was put off by that. I understand why it wasn't full until I left, and why the ratings are high despite that. I won't be going back.

Visited on Friday at 8:00 PM. Only one customer. Decided not to visit due to a line of over 10 people at the nearby Kinryu. Tried the Squeezed Egg Ramen at Ramen Gin. It had been a while since I last had it, and it felt like the fish flavor was a bit too strong, not quite matching my mood today. Next time, I want to try the shrimp flavor.

I walked into the distinctive restaurant of Gono-Kami Seisakusho, a renowned spot for shrimp dipping noodles in Shinjuku. Intrigued by the "Gindara Saikyo Miso Tsukemen," priced at a flat 1,000 yen. The rich miso broth, with a hint of Saikyo-yaki fragrance, is thick and indulgent. The unique touch from Gono-Kami includes noodles made with whole wheat flour, giving them a subtly tea-colored hue, resembling soba. The dish lives up to its name when combined with the broth. While fish-based ramen often features flavors like bonito or clam broth, this one stands out for its innovation. Despite being seafood-oriented, the dipping sauce includes finely chopped chashu, and the unconventional pairing of pickles complements the rich miso taste. It's a blend of both orthodox and unique elements in this dipping noodles experience. Perhaps too avant-garde, as even on a weekday just past noon, there is no line, making it easily accessible for a visit. #TokyoGourmet #TokyoRamen #KandaGourmet #KandaLunch #KandaRamen #GonoKamiTsukemen #GonoKamiSuisan #GonoKamiSeisakusho #WantToConnectWithFoodies #WantToConnectWithRamenLovers #WantToConnectWithTsukemenFans #TokyoRamen #KandaLunch #KandaRamen #RamenLovers #GonoKamiSuisan

Wu no Kami Suisan @ Awajicho Ebi Tomato Tsukemen (with extra meat) ¥1250, Heartland (medium) ¥600. It was my first visit, and I decided to challenge the curveball of tomato tsukemen. The thick noodles, made with whole wheat, have a firm texture and delightful flavor. The dipping sauce, infused with shrimp and tomato, along with basil paste, offers an Italian twist. The thick-sliced, sous-vide-cooked chashu adds a generous touch! #Kanda #Awajicho #FreshFishRamen #WuNoKamiSuisan #SilverCodRamenSqueezed #EbiTomatoTsukemen #TabelogTop5000 #RamenDB #RamenDatabank #RamenDatabase