Based on the name "Maguro" (tuna), I expected something light, but what arrived was a high-impact bowl of ramen with the surface completely covered in back fat (seabura). When you take a sip of the soup, the umami of the tuna dashi and the sweetness of the back fat blend together, creating a rich yet surprisingly clean flavor. There is no fishy smell at all, and the taste is incredibly addictive. It is a one-of-a-kind soy sauce ramen that makes it clear why it has been loved for so long along the Kan-nana road.

Typical shoyu ramen with tuna-based broth. The soup is too salty for me and the chashu is too hard to chew it. I prefer the abura soba menu. The menu is written all in Japanese

This was my first time trying ramen with tuna as the soup base, and I was quite impressed: excellent blend of saltiness from the shoyu, with umami and richness from the maguro. I also appreciated the menma --too many Japanese ramen restaurants don't offer it, not even as an option. The retro rock decorations in the restaurant are cute and interesting, and the staff is wonderfully kind.

This is my local go-to place for authentic, clean soup and ramen. It features tuna broth soup to match its original Tare soup. If you have an extra 15 min from JR Sugamo station, you must try it!

Been here 4 times. My favorite tuna broth ramen! A little difficult to figure out what I’m ordering but it doesn’t matter because the broth is amazing!!!