The place has really nice decor. The boss is a lady. Had char siew men with spicy noodles (tougarashi noodles). There's also black pepper noodles and regular old noodles. The regular noodles are soft and springy. The tougarashi noodles were slightly tougher. People accustomed to spicy foods will not feel any spiciness 😅 Soup is a light shoyu base with a strong hint of fish (katsuo?). Char siew is a nice blend between fatty and lean, has just enough give and chewiness. Comes with a little azuki beans and a small pile of onions. Tasty on the whole but feels like something is missing...

Visited 2026/06/28 A ramen shop run by a female owner, now in its 15th year at this location Arrived around 5:20 p.m. on a Sunday, no wait. About 6 minutes from sitting down to being served. Continuing my Hachioji ramen visits: ともえ→しょうしょう→みんみん→びんびん→吉田→あずき. When it opened in 2011, I worked at an office near here and came a few times, so it's a shop full of memories. It was the year of the Tohoku earthquake, so it really was a tough time. Order: "八王子ラーメン 800 yen + seasoned egg 120 yen" On the first sip, the soup is the kaeshi-driven type, like Japanese soba. The sweetness is also a bit strong. Looking at reviews from 2011, the chashu used to be rolled pork belly, but it's been changed to a leaner cut. The noodles are from the Hachioji ramen classic, 「たむら製麺」. Many are thin, straight, low-hydration noodles, but these look translucent like high-hydration aged noodles, with a slightly firm bite rather than a chewy texture. There's salted azuki on top, but I don't think it used to be there... A bit on the sweet side, but it's the kind of flavor I like. Thanks for the meal.

Ramen with outstanding flair made by the female owner. A type I've rarely had, and delicious too. The best. Later I also had the tomato tsukemen and the white miso, but my favorite is the chili noodles in the tomato ramen.

Visited for the first time around 6 p.m. on a Saturday. There were no other customers. I ordered the tomato miso ramen🍜 It seemed you could choose from 4 types of noodles, and when I asked the owner for a recommendation, she said black pepper. Since it's Hachioji ramen, of course it was topped with onions. But even though it's called miso, you eat it by melting it into the soup like butter, and the toppings included chashu drizzled with balsamic sauce⁉️—a very stylish ramen. The noodles didn't have much black pepper flavor, but they were thin and delicious. If I get the chance, I'd like to come again.

Green onion ramen ➕ cheese rice The clear, amber-colored soup made from chicken and pork broth was clean on the palate, while a thick, rich umami spread throughout my mouth. The crisp texture of the chopped onions, a Hachioji ramen staple, was pleasant, and the azuki beans sprinkled on the tender, falling-apart pork shoulder chashu were cute (lol), giving me a warm, gentle feeling. The homemade flat noodles were supple, just like kishimen—the best! Today I went on a noodle outing on the recommendation of a senior colleague. Although it was my first visit... I was moved by the sight of the female owner running the shop by herself. With homemade flat noodles as supple as kishimen, this was a "Hachioji ramen" that noodle lovers can't resist. The 100-yen cheese rice (cash only) was tasty too. Grateful to my senior. Thank you so much. Thanks for the meal. …I'll be back (lol)