Great ramen, we came here to eat after a walk through Komaba park while looking for a more local place and we weren't disappointed!

Food was bland just salt water and noodles that taste like over cooked spaghetti. Good portions but pork was razor thin it was tender but only a few mm thick and no seasoned at all and same for my egg it was jammy but not marinated it was just cooked in plain water. It was edible and a full belly for ¥1,200 their most expensive bowl the rest are ¥800 but wasn’t even a level up from convenience store if I’m honest but last resort and don’t want to cook at home can’t complain

The ramen hit the spot. It's simple but still full of flavor. The lady here even speaks fluent English and she was sooooo kind. Highly recommend!

25 years, the price has stayed the same, and the menu expanded to about 20 distinct kinds of ramen, all originally created by the chef. This is the head branch, and there is one more near the Hongo campus of the University of Tokyo. The brand had a long bond with the University of Tokyo, which gave birth to a collagen-rich Euglena-extract ramen. My personal favorite is the "Snow ramen" (雪ラーメン). Student discount available.

My own personal opinion - The standards of this place have fallen quite a bit , with thick lumpy noodles, half cooked vegetables, and a rather mediocre tasting Yasai Ramen. If you do happen to visit this place, do not try out the Yasai Ramen. This is a frankenstein creation of Ramen + Tomato Pasta with none of the good parts of both.