The ramen was very delicious and the atmosphere was also good. However, the "sous-vide" pork was clearly undercooked. I ate it with trepidation though it was red, but it was a mistake. That night I had terrible diarrhea.

Visited after 13 on Sunday because I wanted to try the tsukemen here again after a long time. Slipped into the last 1 seat. I remember the chuka soba, but had forgotten what the tsukemen was like. Were the noodles always this good? They paired well with the dipping broth, went down smoothly, and were gone in no time. Finished with diluted broth. I left thinking this might be the place for a clean, refreshing soy-sauce tsukemen. Thanks for the meal.

+1

【特製中華そば大盛】 Visited just after opening at lunchtime on a weekday. After buying a meal ticket, I sat down immediately as there happened to be an empty seat in the counter-only restaurant. The 特製中華そば大盛 I ordered was a bowl of homemade medium-thick noodles and well-balanced broth without chemical seasonings, topped with 3 slices of chashu, a seasoned egg, thin menma, scallions, and toasted nori. The unobtrusive, natural savoriness was pleasant and, ironically, seemed addictive. More of the other customers ordered tsukemen, which also looked delicious.

+3

I visited because I was drawn to the homemade noodles, so I ordered tsukemen. The chashu seemed to be sliced after ordering, and the noodles were chewy and delicious. The broth was thin and felt a little salty, more like a concentrated chuka noodle soup than a dedicated tsukemen broth.

There's a good balance between the strong broth with pronounced soy sauce and dried fish flakes and the robust, manly noodles with a wheat aroma that stand up to it. Extra back fat is also available as a paid customization. Recommended when you want to mellow the soy-sauce kaeshi. The generous amount of thinly sliced menma adds a nice accent. The soft-boiled seasoned egg isn't too salty, and its balance with the rich broth's savoriness scores 100.

+3