Great soy sauce Ra-men.

First time soy sauce, second time salt. Personally, the salt was delicious. With fried green onions floating in a gentle yet solid-tasting soup, it gives a sense of nostalgia, reminding me of how this kind of ramen was popular about 20 years ago, but it doesn't feel old at all even now. The long-cut thin straight noodles have a supple firmness, which also evokes nostalgia. The well-de-fatted pork belly chashu is also nostalgic. A small shop with about 6 seats, and it's a one-person operation, so the turnover is definitely not good, but I'm happy that there is a ramen with this taste relatively nearby.

About a 12-minute walk from Sengawa Station South Exit. A ramen shop that opened on the site of the former "Shibata". Ticket system (touch panel, cash only). There are tissues next to the ticket machine. Counter seats only. There are hooks for luggage under the seats. Because it's a one-person operation by the owner, you may have to wait a little depending on the timing. The pork, chicken, and seafood soup is elegant with mild saltiness. It's mellow but the dashi flavor is solid, rich, and has depth. The fried green onions and aromatic oil floating on the surface are fragrant. The thin straight noodles are smooth, supple, soft, and have a comfortable texture. The thick pork belly chashu has fat that melts and is soft. The wontons packed with meat filling have large, smooth, and slippery skins. Each topping is also carefully crafted and delicious. A ramen where you can feel the careful work and technique with good ingredients. You can feel the high quality as a dish. Although it's a bit far from the station, it's a shop worth walking to. The ramen from the owner who opened the shop after working at several famous shops seems like it will be even more delicious if you come to eat it in half a year or a year.

+3

Appearing on the site of the super famous shop "Shibata" is "Nanzo". The owner of this shop is someone who was at Jiraigen-Saikoro, and serves honest, high-quality ramen. The night-only "Shio Nibo" was an unquestionably intense and delicious dried sardine salt ramen. A bowl that is the ideal of the dried sardine salt type. "Shoyu Umami Soba" is a Tokyo light soy sauce type with burnt green onions scattered on top using about 6 types of ingredients, and this was also so delicious that I was speechless. It feels like a shop with a focus that is reminiscent of the 90s ramen scene?! The 300 yen mini chashu bowl "Buta-meshi" was also a super delicious mini bowl. If it were nearby, it's a shop where I would be a 100% regular!

+3

Visited in March 2026, weekday 12:20. Smooth entry without waiting. It's a bit surprising that it's calm even during lunch hours, but that's a nice point because you can enjoy it leisurely. Ordered Marutoku Shoyu Soba 1400 yen. The interior is simple with an atmosphere that allows you to focus on the ramen. Reminds me of the Shibata era. The owner's attitude of serving a careful bowl is conveyed. It's a savory type of ramen centered on the umami of dried ingredients, not a type that pushes with weight or impact, but a bowl that slowly builds up satisfaction. From the first bite, the umami of dried ingredients spreads, with a composition that reminds me of the shop where they trained. The edges of the dried sardine and dried ingredient flavors are rounded, and the gentle dashi flavor is comfortable. The soy sauce sauce also doesn't stand out too much, beautifully highlighting the outline of the dashi. The noodles are thin and straight. A convincing combination that this thinness is suitable for this soup, with a lightness that can be slurped smoothly. The thickly cut meat is very tender, with an excellent balance between the sweetness of the fat and the meatiness. If it were nearby, it's a bowl that I would naturally visit often. Thank you for the meal.

+3