It has the kind of grime you'd expect from a place that's been around for 40–50 years. There's a slightly oily, or rather distinctive, smell. I think it was originally a ramen shop that turned into an izakaya at night. I ordered the ramen set with shoyu ramen, and the taste is mysterious. They say they use shottsuru for the broth; it's not bad, but it's a taste I can't quite describe. It's topped with mekabu and menma that's strongly flavored, or rather pickled to the max. The chashu don has finely chopped chashu and shredded egg crepe on rice, with something like eel sauce poured over it. It seems to be run by an elderly couple; I went in at 11:30 and there were no other customers.

+2

This area has a champon shop, a pasta shop and the like run by owners with quirky personalities, so there aren't many choices for places to eat. This shop seems to be run by a couple and has a heartwarming feel, but the dirty interior bothers me a little. I ordered miso ramen and gyoza; the miso was seasoned on the strong side, and the gyoza were overcooked as you can see in the photo, but that's within the range of forgivable. I think it gets a passing grade among the shops operating in this area.

+3

[2023.5] I had the shoyu ramen (650 yen). The menu says they use premium soy sauce and shottsuru (fish sauce). True to shottsuru, the soup is on the salty side, with a concentrated fish flavor and umami. Since this tare takes the lead, the impression is a bit different from the way you sense fish as dashi in light chuka soba or ramen, and I think it's surprisingly rare. The noodles are medium-thin with a springy bite, a relatively basic type. I'm also very curious about the miso ramen, which reportedly uses Tsugaru three-year miso and Sendai miso, and the milk ramen in salt flavor. The noodle menu lineup and the atmosphere inside and out have a unique presence; it's a strangely attractive shop.

Heading south on Kanpachi from Ogikubo Station, it's on the left. A shop with a lot of years behind it. I was drawn in by a hiyashi chuka paper sign. But inside, there was no hiyashi chuka posted. Run by an elderly couple, maybe? It feels like a neighborhood Chinese restaurant from the Showa era, and there were also snacks for drinking customers posted for the evening. Ordered tsukemen 650 yen without green onions. While the noodles were boiling, the old man in the kitchen was cutting cucumbers, summer fatigue maybe? He might be in tired mode. The noodles finished boiling and the tsukemen arrived, oh, a large portion of noodles♬ And the dipping sauce, hm? There's cucumber floating in it! Is that even allowed⁉ I thought, but dipped the noodles and ate anyway. Whaa, all I can taste is cucumber (lol) I immediately ate up all the cucumber. Trying it after that, it tasted weak, so I threw in pepper and shichimi. Yep, it's fine now (lol) There were lots of noodles so I got full. Today my choice was a fail, but the ramen must be good. And so I'm eager for revenge (lol)

+3

Came for lunch Looked at the menu and ordered the milk ramen and gyoza set that caught my eye The gyoza are wrapped after you order That raises expectations The milk ramen came out Sipping the soup, it has richness but is clean and tasty (〃ω〃) I can't stop, I want to keep sipping this soup forever Gyoza🥟 Bigger than I imagined, the filling is lightly seasoned and the veggies are crunchy This is tasty too❗️(๑>◡<๑) *Note They said the fried rice is made one portion at a time, so when orders pile up, it takes longer to serve Also, as I wrote above, the gyoza are wrapped after ordering, so I think these will also come out slower when orders pile up