A good old Chinese restaurant feel. Volume is great and taste good, what else can we ask for. They have been here for well over 20 years. Wanna try a lot more different menus!

I love this San-ra-tan-noodle (酸辣湯麺) the best.

delicious food and large portion! repeat of rice included. best gyoza I've ever eaten, big and well stuffed

【The specialty is Butaniku no Shogayaki-don! ☆ A Chinese restaurant proud of its generous jumbo portions】 Kumegawa-cho, Higashimurayama, Tokyo. A casual Chinese restaurant with generous portions. It opened in 1984 as “Yang Guifei,” one of Higashimurayama's leading upscale Chinese restaurants, serving Peking duck, shark fin, and more. It later changed direction and reopened as the casual Chinese restaurant “Bonten.” The nearest stations, though quite far away, are Shin-Akitsu on the JR Musashino Line and Akitsu on the Seibu Ikebukuro Line. It's near the intersection where Tokorozawa Kaido crosses the Musashino Line. Next door is Gyoza no Ohsho. There's also a branch along Shin-Ome Kaido in Mizuho-machi. A large serving of Ebi Ankake Yakisoba with springy shrimp, delicious(๑´ڡ`๑) On a weekday evening in mid-December, I stopped at this large restaurant with its spacious parking lot on my way home from an outing. The 1st floor has an open kitchen where you can watch the cooking, counter seats, and tables. There also seem to be seats on the 2nd floor, for about 130 seats in total. There are quite a few staff, over 7 just from what I could see. Just after 18:30, there were many customers before and after me. Order verbally and pay afterward _φ(･_･ ◆Today's order◆ Ebi Yakisoba　1150 yen I was really interested in Bonten's signature giga-sized “Butaniku no Shogayaki-don,” but I wasn't that hungry, so I chose the seemingly easier-to-finish “Ebi Ankake Yakisoba.” It arrived in about 10 minutes♪︎ The Ebi Yakisoba follows Bonten's basic “jumbo portion” style, with even the regular serving arriving on a huge plate like a washbasin. A generous amount of thick sauce, hot enough to burn your mouth, covers fragrant noodles nicely browned on both sides. It's packed luxuriously with large, springy shrimp, enjoyed alongside crunchy vegetables like napa cabbage, wood ear mushrooms, and bamboo shoots. Delicious(๑´ڡ`๑) It wasn't quite that gigantic, but compared with other places, I still think the portion is large. Next time I'll definitely try the Butaniku no Shogayaki-don, which is practically an eating challenge(⁠ ͝⁠°⁠ ͜⁠ʖ͡⁠°⁠)⁠ᕤ #Maegashira #JumboPortionRestaurant #VisitedInMidDecember #TokorozawaKaido #AlsoABranchInMizuho-machi #LargeVenue #HigashimurayamaSpecialty“KuroYakisoba” #ChineseCuisine #Ramen #FriedRice #Gyoza #DedicatedParkingAvailable #HighlyLikelyToReturn #NextTimeTryTheSuperHuge“ButanikuNoShogayaki-don”＆“NinnikuGyoza” #LeftoversCanBeTakenHome

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Visited Sunday evening. I aimed for the quiet hours, so there were only about 2 groups inside. I ordered the karaage set meal (950 for the dish+280 yen for the set=1230 yen), and my companion ordered the much-talked-about jumbo shogayaki set for 1350 yen. Given the prices, even with the current price increases, I don't really feel it's good value. The karaage was thoroughly marinated, with plenty of garlic and ginger flavor. There was a faint sweetness in the background (honey?), and it was crispy and delicious👍 But at this level, a set meal at any number of Chinese restaurants would be around 1000 yen. Now, the shogayaki. The rice looked like more than 2 go worth, while the meat was about 1 serving (haha). It also seemed bulked up with the shredded cabbage garnish and sauce. The shogayaki itself had strong ginger, with garlic in second place. It was definitely “shogayaki.” There was so much rice that we gave up. Paid 50 yen for a takeaway container and settled the bill. That's how the food was. The problem is the service and facilities. Lots of flies (cry). This isn't a diner in a livestock-farming area of Chiba or Ibaraki, so I'd like them to do something about it. In fact, places in those areas tend to have thorough measures in place. About 3 were flying around, which was unpleasant. The chair seats were bare wood, hard and uncomfortable. Are we not supposed to stay long? Speaking of unpleasant, the service. In the space in front of the kitchen, about 4 kids who looked like high school part-timers? University students? were grinning and chatting endlessly. One of them presumably comes to every table to take orders, but their movements were strange (haha). They don't seem to have been trained; their handling of other customers was very sloppy too, and all of their behavior was odd. Free time=chatting Customers arrive/are eating=staring Is this some kind of game? For a place that size, I think even when full, 2 in the kitchen and 2 on the floor would be more than enough, so perhaps there are about 3 extra staff. It feels like wasted labor costs (which could go toward lower prices), so at least please wipe the sticky menus. I recommend a noren curtain to screen off the front of the kitchen (haha), so we don't have to see the grinning and endless chatter. One female part-timer who came in later didn't join that group, but instead looked annoyed the whole time. Someone please train them (haha).

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