This restaurant only accepts cash, no card payments. But it's well worth visiting. Definitely the best Ramen I had in Japan, with no MSG aftertaste.

Nice soup, home made noodles.

I think it's a matter of taste. I like Shio Gensui and Sōdaijō, so I was curious about this shop and visited. The first thing that bothered me when I entered was that when I was guided to my seat, there was already one empty glass in the middle of the table [for two people]. I thought maybe they forgot to clear it? So I moved it to the edge of the table, but a foreign waitress handed that glass to me, which was disgusting. When I looked at other tables, it seems there are glass holders on the seats and they are placed upside down. Because it was disgusting, I couldn't use it. I ordered the Jiro-style ramen: ● No soup ● 200g noodles ● Extra vegetables (additional 100 yen) ● Extra garlic (free) The ramen was lukewarm!! Even though it's without soup, it's lukewarm!! Above all, it's completely different from the menu photo!! The noodles were flat noodles. Overcooked? Mushy and not chewy. Is this what you get for the extra vegetable charge?? I've eaten various Jiro-style ramen, but: ● No visual impact ● Ramen temperature is lukewarm ● The noodles are not chewy, they feel like kishimen. ● Vegetables are also scarce ● Even though I paid extra, it's still scarce I cannot recommend it.

+3

I had the natural salt ramen and the aged soy sauce ramen. It's a style where you order using the provided touch panel, and shops with this style are increasing. Since it seems to be a branch from Shio Gensui, the salt ramen feels just like that. The soy sauce ramen felt quite like broth, so it was a bit different from what I imagined. There are quite a few box-type seats, so I understand why I was guided to a seat immediately. There is also a counter, and it seems it can hold over 50 people. Payment can be made with PayPay, but it seems that's the only option besides cash.

+3

I had the delicious Jiro without soup. It wasn't too thick and was delicious. I wonder if the kelp vinegar for changing the flavor is a matter of taste?