Many ramen shops outsource the production of their noodles to specialized companies. This shop has a space near the entrance where U can make noodles, and is characterized by the fact that U can eat homemade noodles. The sign above the entrance says that they make noodles from wheat flour, but I thought this was the store's name. The homemade noodles have a good chewy texture and a smooth texture, which upgrades the deliciousness of the ramen.

This is the best bowl of noodles I have had since visiting Tokyo and perhaps in my entire life! Every part of the meal is expertly made. The noodles and the broth are especially delicious. The broth is very complex, yet light and soothing. Reasonably priced. Nice, simple service! Oishi oishi!

I had the best ramen of my life and the chef was very very nice !! Thank you very much.

I visited 「粉麺小屋」 in Shin-nakano, known for its handmade noodles!! This shop’s signature is its firm, chewy handmade noodles, which somehow bring udon to mind even though this is ramen. This time I ordered 「特製中華そば」! ▼What I ordered ・特製中華そば Chicken chashu, 2 slices Pork chashu, 2 slices Chicken tsukune Menma Nori What stood out from the very first bite was, of course, the noodles. Although they’re ramen noodles, they have a firm, udon-like chew, and you really notice the noodles themselves with every bite. The texture is different from the chuka soba I usually eat, with a deliciousness that practically says, “This really is a handmade noodle shop.” I understood why so many people come specifically for these noodles! The broth has an overall light, refreshing flavor. Because it’s light, it doesn’t interfere with the delicious handmade noodles; instead, eating them together highlights how well balanced they are. It’s the complete opposite of rich ramen, and I liked being able to finish it without it feeling heavy. And since this is the special version, the toppings are quite lavish too. ▼Chicken chashu・Pork chashu There are 2 slices each of chicken and pork, so you can enjoy different kinds of meat in 1 bowl. The noodles and broth alone are satisfying enough, but the generous chashu makes it even more substantial. ▼Chicken tsukune The chicken tsukune lets you enjoy chicken in a different form from the chashu. A topping particular to 特製中華そば, it made a nice change of pace partway through. ▼Menma・Nori It also includes menma and nori, essential to chuka soba, which are simple but bring the whole bowl together. The noodles in this ramen have such a strong character that I enjoyed eating them with the various toppings right through to the end. Overall, my impression was **“ramen where the noodles are the star”**. Despite their distinctive chew, which seems to combine the best of ramen and udon, the light broth made this bowl easier to eat than I’d imagined. This is the kind of ramen where you slowly savor the noodles, broth, and toppings rather than an attention-grabbing richness. Of course it’s a great choice for ramen around Shin-nakano, and I especially recommend it to anyone wanting handmade noodles a little different from ordinary ramen! The noodle texture really stayed with me, so I’d like to go back and try another menu item too!!

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I ordered 特製中華そば with extra-thick noodles. The extra-thick noodles are limited to 20 servings a day. The menu said you could switch to extra-thick noodles, limited to 20 servings a day, and I ordered them because they seemed unusual. The bowl arrived. The noodles really are amazingly thick. These might be the thickest ramen noodles I’ve ever eaten? They might be as thick as hoto, or even thicker. They’re handmade and chewy. I expected a floury taste, but the soy sauce flavor had soaked in properly, and they were delicious. The broth is dark in color and soy sauce flavored. It extracts umami from several ingredients, using local-breed chicken bones as a base, along with Rausu kombu, shirokuchi dried sardines from Setouchi, bonito flakes, soda bonito flakes, mackerel flakes, and saury flakes. A flavor soy sauce lovers will enjoy. It seeps through your whole body… The toppings are chashu, chicken chashu, thinly sliced menma, a seasoned egg, and nori. Everything is well seasoned and delicious! The 2 types of chashu, shoulder loin from barley-finished Sangen pork and chicken breast, are cooked at low temperature for a moist texture. The seasoned egg’s yolk is runny and rich!🤤 I thought the portion might be small because the noodles are thick, but it was a perfectly satisfying amount, and I’m full. Thank you for the meal😋

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