I heard the owner used to work at Hope-ken, so I visited to compare the two. Since it was my first visit, I ordered 特製ラーメン. They seem able to adjust the flavor and other things, but I tried the default first. The special version seems to include extra of each topping, along with a seasoned egg. The broth gives off that familiar aroma anyone who has been to Hope-ken will recognize. A nostalgic smell. The smell I encountered in Kichijoji over half a year ago. Unmistakably Hope-ken. The broth is properly Hope-ken too. Its underlying flavor is stronger than theirs. They top up their stockpot with water, making it taste somewhat watery, but Tsuntoko does not seem to do that. Are the noodles different too? They are chewier than theirs. The seasoned egg is firm. The menma is mildly spicy, adding an accent. The chashu is thicker than theirs, tender and delicious. The green object sitting in the middle of the bowl is garlic. It turns green through oxidation because they use properly grated garlic. Commercial ready-made garlic does not do this. Overall, the balance might be slightly better than theirs. Next time I will try asking for firm noodles and a stronger flavor.

Since it was my first visit, I had the regular ramen. Tonkotsu shoyu is a style I like. The broth is covered with oil, so it does not cool down easily, which is good in winter. On the other hand, people sensitive to hot food, like me, might not be able to dig in quickly even if they find it delicious. I enjoyed changing the flavor by adding their homemade ground chili. The broth with this chili added was very delicious. There are few places serving this style nearby, so I was very glad to have this restaurant.

A tonkotsu shoyu ramen shop. The “ramen” on the menu means tonkotsu shoyu ramen. The tonkotsu shoyu ramen had an intriguing broth that tasted neither too strongly of soy sauce nor too strongly of pork bones. It was delicious.

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All the rage right now! It happened to appear on Instagram's map, so I went! A threat to Google Maps!? Instagram's map is a formidable rival! My preliminary research suggested that familiar Kichijoji style? I went in with those expectations. I ordered “特製ラーメン”. When I ordered and was asked in a flat voice, “Can we add garlic!”, I already felt that Kichijoji style, haha. It came with an all-star lineup of large chashu slices, a seasoned boiled egg, plenty of menma, nori, bean sprouts, green onion, and wood ear mushrooms, topped with garlic that looked freshly crushed. I first tasted the broth without garlic, and it was carefully made tonkotsu shoyu. Once I mixed in the garlic, it transformed into that flavor! That punchy taste reminiscent of the Kichijoji style! If you order the regular ramen, be sure to order garlic too. Have I written enough to get the idea across? All that remains is to go eat!

A lighter, milder Iekei ramen. It looks rich, but the broth is light enough to drink easily. The noodles are medium-thin and straight. It is delicious, but personally I felt it lacked punch. If you could adjust it like Iekei ramen, with firm noodles, stronger flavor, and extra oil, it might come closer to my taste.