Tried in August 2026. I've been to the Shibuya branch of 背脂チャッチャ亭, and this time I visited the 下北沢 branch for the first time to have チャッチャ亭 ramen again after a long while. Originally, it wasn't called 背脂チャッチャ亭, but operated as 『東京背脂らーめん麺王』. A few years ago it changed to its current name while keeping the same ramen style. I remember black oolong tea becoming complimentary around then. Here are my impressions after trying it. I ordered 背脂味玉ラーメン (firm noodles, 大チャッチャ for an extra-rich, fatty bowl). It cost 980円 and payment was cash only. Google has a listing suggesting 楽天ペイ can be used, but as of August 2026 it's “cash only,” so be aware. As the name suggests, this ramen is loaded with pork backfat. You might imagine it would be incredibly cloying, but like 『土佐っ子ラーメン』 and 『なりたけ』 in Ikebukuro, and 『弁慶』 in Monzen-nakacho, it surprisingly doesn't feel that way. Instead, the sweetness of the backfat provides a nice accent, pairing well with the shoyu ramen broth and making it easy to eat. What's more, チャッチャ亭's broth has a hint of garlic?? and pepper amid the backfat, creating an exquisite balance of flavors that makes it go down even more easily. However, compared with the ramen at 土佐っ子 and 弁慶, although it's the same backfat, チャッチャ亭's feels oilier and stickier, giving the broth a “more fatty” impression. I think diehard believers in “Everything delicious in this world is made of sugar and fat!” will prefer チャッチャ亭's broth. The noodles come from a noodle maker called 『麺の麻生』, which I personally haven't heard much about (simply because I don't know it). They're medium-thick, wavy noodles with a relatively low hydration level. Perhaps because I ordered them firm, they retained just the right bite and wheat aroma to the end, while holding the backfat well, making them satisfying to eat. I think these are highly satisfying noodles in their own right. Still, there are also things that make me go, hmm.... I mentioned that the seasoned egg ramen costs 980円. A regular ramen is 900円. At first glance, that seems like good value! But when you eat it, the amounts of noodles and bean sprouts are on the small side. The amount of backfat may make it hard to notice, but it's a little unsatisfying (I even wondered whether the portion had shrunk since I ate in Shibuya a few years ago). Perhaps this is the result of the business trying to hold prices steady, but if asked whether this would satisfy a hungry stomach, the portion feels questionable (especially for men). That said, the cost of backfat has doubled over the past few years, and we're living through a wave of price increases for other ingredients, labor, water, electricity, and gas too. I do think simply maintaining prices from 900円 shows they're trying hard, but.... Since everyone's standards differ when choosing “price or quantity,” I think it's very difficult, but the ramen itself is unquestionably delicious. What's more, the staff's service is genuinely excellent. Anyone who visits is bound to think how well organized the operation is..., and there's absolutely nothing unpleasant about the service. I've written a lot, but looking at it positively, since the portion feels restrained, perhaps it's become a ramen that brings a little less guilt even when eaten after drinking (lol). Thank you for the meal.

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Today I went to the newly opened チャッチャ亭 in 下北沢! Originally there was 「東京背脂らーめん 麺王 渋谷本店」 in Shibuya, which became 「背脂ラーメンチャッチャ亭」 a few years ago and opened its 2nd branch in 下北沢. You can choose the amount of backfat here, making it a place backfat lovers will want to visit at least once. My honest impression is that the old 麺王 tasted better. The flavor is pork broth with backfat, so it's Tokyo ramen in the sprinkled-backfat style. Its selling point is domestic A-grade backfat for sweetness and richness. Incidentally, A-fat is apparently the backfat attached above the loin, with a fine texture, a beautiful white appearance, and high-quality sweetness; it stays soft and melts easily even at room temperature. Back in the 麺王 days I could finish the broth despite all that backfat, but the current broth somehow feels heavy on my stomach. I think that may partly be because I've gotten older. But when I ate it back then, I remember the broth going down more cleanly than expected despite the huge amount of backfat. Since it's pork broth and backfat, the flavor is similar to Jiro-style ramen, but it doesn't seem to have the same volume or the satisfaction of a hearty meal. The flavor felt a little monotonous. The noodles were firm and just right, and because it's pork broth with backfat, I personally recommend dipping them in raw egg.

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【My first mazesoba of the year】 Buy a meal ticket out front, then tell the staff your preferred noodle firmness and amount of backfat. Since it was my first time, I asked for 【normal】 noodle firmness／【standard】 backfat. The backfat had no strange smell or off-putting flavor; it was sweet and delicious. ▶背脂まぜそば 980円 It comes with mayonnaise and chili oil. I also mixed in the vinegar and doubanjiang on the table to change up the flavor and enjoyed it to the end. ▶背油厚切りチャーシューメン 1380円 The photo out front looked so good that I set my expectations too high. Not only was the featured seared chashu thinner than the example, but the searing was underwhelming and the temperature disappointing… that ended up being my impression💦 The interior and tabletop condiments were clean, which made a good impression. The black oolong tea was ice-cold and delicious.

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It opened on May 3, 2026, and I visited on May 13. It's next to 丸亀製麺. You buy a ticket at the vending machine outside the entrance and go in. Today I had 背脂ねぎラーメン. I ordered normal noodle firmness and a normal amount of oil. It was really delicious. The staff were nice too. There was unlimited oolong tea from the chilled water dispenser. I'm happy to have a delicious ramen shop in the neighborhood.

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A ramen shop that opened in early May I like backfat, and while searching I was drawn to the backfat, green onions, and garlic, so I tried it. That first backfat and green onion ramen was unbelievably good to me lol Apparently you can swap the green onions for spicy green onions, so I asked for that. Delicious A few days later I tried the backfat and garlic mazesoba, but for me the saltiness hit first… I'll stick to ramen from now on. But the backfat here has no unpleasant heaviness and tastes great

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