New frontier of Iekei × Chicken Paitan 🔥 To Menya Torikazu Ikka, which reopened today 🍜 Opened at 11:00 and arrived at 11:15. The shop was almost full 😳 Managed to get a seat 🙌 ・Rich Ramen 980 yen ・Satsuma Akadama Boiled Egg 150 yen Rich chicken paitan soup combined with the tare (soy sauce seasoning) and chicken oil characteristic of Iekei, a one-of-a-kind Torikazu-style Iekei ramen 🥹 A bowl I was looking forward to. The moment I drank a sip of the soup, I was already hooked 😍 Foaming rich soup clings well to chewy medium-thick noodles ✨ Torikazu's familiar rare chashu, and the gooey boiled egg added as a topping 🤗 When you think of Iekei ramen, you think of spinach, but Torikazu uses komatsuna greens 🥬 Plenty of nori seaweed is great for wrapping around the noodles. Also great for pouring soup over white rice and wrapping it 😌 A deeply satisfying bowl 🫶

+3

Opened July 3, 2026 ㊗️ Torino Torikazu's new brand is born! Concept is a one-of-a-kind Iekei × Chicken Paitan soup! A shop has opened on the former site of Torikazu and Kaikazu! ・Rich Ramen 980 yen Torikazu's rich foamy chicken paitan soup combined with a sharp soy sauce tare, creating a new-sense soup 🍜 Characterized by being rich and creamy yet with few eccentricities, making it easy to eat. Mellow-textured chicken paitan soy sauce soup paired with short, medium-thick noodles typical of Iekei! Chewy texture makes it easy to slurp! The soup features a punchy soy sauce tare, but without sharp salty edges, it is enveloped by the richness of the chicken paitan 👍 After this, I tried Torino Torikazu's Chicken Soba Salt, but while the Chicken Soba Salt has a gentle profile women would like, this Rich Ramen felt like a male-oriented menu item with a solid tare presence that makes you want to pair it with rice! Toppings are komatsuna, nori, and chashu! The chashu is common to other branches, cooked low-and-slow so it's moist and tender! Seasoning isn't heavy so you can taste the meat's umami 🙆 Name-wise, a product called Niboshi Punch also caught my interest 🙌

+2

Felt so close, yet so far. Maybe because it was opening day, but they didn't ask for preferences typical of Iekei style. It's understandable that the seats are cramped, but it bothered me that garlic wasn't provided unless asked, and there were no Iekei-style flavor changers like doubanjiang. Regarding the taste of the ramen, if you know other Iekei, this is quite mild. The salt content isn't harsh, so people who don't eat Iekei often and women would probably like it. This part can be customized to preference in normal Iekei, but as mentioned above, since I wasn't asked, I hope for improvements in future operations. I think it tastes good if eaten as this kind of ramen, but when going to eat it as Iekei ramen, various parts fell short, leaving me slightly disappointed. In its current state, I think it stops at merely arranging Torikazu's base in an Iekei style. The shop is clean and customer service is wonderful, so if operations change over time and store-building becomes more Iekei-like, I'd like to revisit.

⭐️ The well-known master of Nakamozu ✨ Iekei with chicken paitan... storming into the Iekei ramen industry ‼️ ⭐️ Customers coming and going continuously, a lively shop 👍 ⭐️ All the staff greet you politely 🫡

+3

It's ramen with a different feel from Iekei ramen, but personally, it was right up my alley and delicious. It's a ramen where chicken bone broth brings out the sweetness more than soy sauce or tonkotsu. The vibe is similar in taste to Kyoto's Tentenyu ramen. Since I tried it using the famous eating method from Tentenyu where you add a spoonful of soup to tamago kake gohan, it was extremely delicious so I recommend it. Since there are no table condiments like pickles or doubanjiang commonly found in Iekei ramen, ordering a rice bowl set rather than white rice like other Iekei might match the ramen better. Anyone who likes chicken paitan ramen or creamy Iekei ramen will surely get hooked. Also, there's a stamp card where if you come 10 times you can order a bowl for free.