The tsukemen dip is very tasty and savory, and the noodles are nice and chewy. It only came with one slice of meat though. I would be happy to trade some of the noodles for another slice of meat. With that being said, the serving is pretty big. The tiny rice bowls are perfect if you’re looking for something light and if you want some variety. The shiso gyozas were not my favorite but maybe shiso is an acquired taste. It does leave your mouth feeling very clean though 😂 They don’t accept credit cards so we paid in cash. They accepted other payment options that we were not familiar with. Service was great and we got two coupons for next time! Would definitely come again.

+3

Standard ramen joint. They have shiso gyoza which is pretty interesting. Noodle texture was good. Otherwise a good place to have nearby riken

+2

Very good taste!

My name is えがりん. I am a baron of the Principality of Sealand. I visited a long-established, community-rooted ramen shop that has been operating since Showa 36, tucked away in the depths of Wako. At lunchtime on Saturdays and Sundays, the parking lot is almost always full—a fiercely contested scene—so it would be wise to arrive for the 10:30 opening, as if enjoying an early brunch. Their dedication to homemade noodles is no mere show. Astonishingly, they skillfully use different noodles depending on the menu item. 丸鶏醤油らーめん Its beautiful appearance evokes nostalgia, and the soup is wonderfully composed. A splendid creation you could eat every day without tiring of it. The hand-kneaded, medium-thick curly noodles are truly delicious, as befits a business that also runs a noodle factory. Light yet fragrant with soy sauce, its fine balance gently soaks into the body even on a hungover morning. 白鷹らーめん A bowl with whole-chicken, ginger, and salt broth. The ginger never dominates, instead bringing out the savory salt flavor with a truly splendid balance. Since they make noodles themselves, the wonton topping presumably also has that distinctive homemade quality. 青鷹らーめん A bowl made with Echigo miso. The fragrance of stir-fried vegetables and the strength of the 'spicy meat miso', the cornerstone of its savoriness, are truly outstanding features. These noodles are slightly thinner than those in the soy sauce version. 赤鷹らーめん This is tonkotsu soy sauce ramen. The finish is mild, and a slight hint of huajiao in the meat miso adds a fine accent. The change in character is interesting enough to feel like eating 2 different kinds of ramen. 丸鶏魚介つけ麺 The stars are the chewy noodles made with Saitama wheat. Unlike the ramen noodles, they have a whole-wheat-like appearance, and the portion is comfortably moderate. The fish powder in the soup seems restrained, resulting in a well-balanced, universally appealing flavor that never grows tiresome. Gyoza These are exceedingly delicious gyoza. The chili oil, seemingly homemade, is wonderfully refreshing and enhances the flavor. Frozen gyoza are also available to take home. It's slightly different from calling something an exquisite masterpiece, but its thoroughly calculated balance creates a dependable flavor you could crave every day. A collaboration between supreme whole-chicken broth and homemade noodles—do verify it with your own palates, my friends.

+2

I visited 大鷹ラーメン for lunch, a place I had been curious about for a while. It was quite crowded at lunchtime, showing how popular it is locally. I was lucky to arrive at just the right time and get a seat immediately. This time, I ordered 白鷹ラーメン. I had high hopes because it was described as 'ginger ramen', but personally, I found the ginger very subdued... The soup itself was mellow and easy to enjoy, but I had imagined a stronger ginger aroma and kick, so it felt a little lacking. The restaurant is lively and has parking, making it convenient to visit. It struck me as a popular place deeply rooted in the local community. Thank you for the meal!

+3