I like the venue, but wasn’t crazy about the ramen the first time I ate here. It wasn’t bad, but it wasn’t great—and it was kind of pricey (for ramen). Not my first choice for ramen in this neighbourhood. But I figured I’d give it a second chance another time. The second time I went I had the butter corn ramen (1,050 yen), and it was pretty good. Each time I went there were other people in the shop, but it wasn’t so busy you had to wait for a place at the counter. All in all, pretty good.

I like that ramenshop in takenotsuka. Especially the chahan or fried rice. It's the same taste of tapsilog in my country(Philippines).

Just a standard ramen shop. Common taste, bit pricey, but large shop.

A place I come to eat at occasionally. In its heyday, the lines were incredible. There was even a famous? staff member who could remember everyone's orders. Back then, the flavor sometimes varied slightly depending on the staff, but now the owner is working hard, so it's consistent and delicious. Still, maybe it's nostalgia, but I feel it had more of that “Ah, this is so good” feeling in its prime. This time I chose abura soba for the first time. The medium-thick noodles suit abura soba, and there's enough topping to make it enjoyable. But I guess soy sauce is still the best here. So I suppose I'll keep occasionally coming for soy sauce ramen, lol.

+3

About a 7-minute walk from exit 2 of Tobu 「Daishimae」 Station. About a 10-minute walk from the north exit of 「Nishiarai Station」. For drivers, there are 4 affiliated parking spaces（free）roughly opposite the restaurant across the road. The restaurant has around 20 counter seats and 1 table seating 4. Order verbally and pay afterward（cash only）. There's an extensive menu, including soy sauce, miso, fresh kombu, and garlic ramen, abura soba, tsukemen, spicy dishes, chashu rice bowls, fried rice, gyoza, and more. Arrived at 11:43 on a Sunday in January 2026. There were a few groups of customers, and we were seated immediately. This time my companion and I ordered 「醤油らーめん1000円」 and 「つけ麺1100円」. They were served in 5,6 minutes. For the soy sauce ramen, the broth is a mild tonkotsu soup with slightly salty soy sauce（kaeshi）, covered with lard on the surface and piping hot. On top is finely minced back fat（not enough to call it chatcha; more like powder snow）. In a nutshell, it feels like a certain HPK in Nogata. The noodles are thin, low-hydration, and cooked slightly firm. I'd estimate the noodle portion at about 150g. The toppings were 1 large, tender slice of chashu, menma, and heaps of green onions. For the tsukemen, the dipping broth has a mild tonkotsu base with a little heat from doubanjiang and acidity from vinegar. The noodles are medium-thick, flat, high-hydration noodles, ice-cold in a bowl packed with ice. In the dipping broth were 1 tender slice of chashu that falls apart and heaps of green onions. On the noodles were menma, half a soft, runny ajitama, and shredded nori. On the table are grated garlic, black pepper, soy sauce, chili oil, vinegar, and shichimi, to use as you like. It's quintessential Showa-era ramen that doesn't follow the times! Most customers seemed to be couples in their 40-60s, and I thought, yes, this is ramen that resonates with that generation.

+3