Went two times because I liked it so much. Fish soy sauce (photo with the dried sardine) was my favourite - adding some white pepper to the broth was great on the windy evening 😊

really really goood

Weekday lunch, 11:30 No line at opening Chose the chuka soba The clear, soy-sauce-colored soup has a sharp kaeshi but isn't salty; it's nicely balanced with a dashi where you can taste the umami of kombu and chicken, there's a faint acidity too, and it drinks cleanly. The noodles are a slightly thinner medium-thick wavy type with whole wheat flour, smooth on the surface and easy to slurp, with a chewy texture — unique noodles unlike any other, and delicious. The noodles and soup go well together. The chashu is the classic type, moist thigh meat, and delicious. The menma comes in both a large tip type and a thin-cut type, and both go really well with this ramen and are delicious. Next time I want to try the niboshi soba too.

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I love all kinds of noodles — soba, pasta, ramen. I go to lots of different places and savor their flavors, but I don't feel like judging the ingredients or the skill. Still, honestly, sometimes I find something delicious, and sometimes not. And when I run into a flavor that wasn't, at times like that I come to “Atsushi,” eat the niboshi shoyu, think “this is so good,” and reset my heart and my tongue. For me, it's a precious place. It was delicious again today.

Order: Tokusei Chuka Soba 1250 yen (medium-thick noodles), medium bottle of beer 550 yen Tired after a long journey, I came to this shop for dinner. It closes at 21:00, and I arrived about 10 minutes before. I asked, not expecting much, whether I could still get in, and they said it was fine, so I gratefully went in. More and more places are giving you a snack when you order beer — makes me really happy. The snack here was pickles, which is unusual for a ramen shop — refreshing and nice. They said the ramen could also be made with thin noodles, but since it was my first time, I went with the default medium-thick noodles. The ramen is a gentle, light soy-sauce-based chuka soba where you can taste the niboshi. It clings well to the noodles, and the harmony of the thin-cut and long menma is great too. They're particular about using no chemical seasonings, and the noodles have no additives either. The noodles are delicious. The soup is really light, so people who like stronger flavors might find it bland. Personally, the oil bothered me a little, but it's a ramen that wouldn't feel heavy even if you ate it every day. I'd like to try the niboshi and shio too.

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