This is my first experience inside a Japanese restaurant or noodle house So I have no frame of reference to compare. It seems like good food to me. Very large portions, I was expecting a lot less. I'm thinking that Japanese people eat less than American people. But none of us could finish this bowl.

Their standard serving is like a mountain of noodles and veggies!!! Great soup too and very very thick slice of char siew. And it is very good meat !!

Huge portion ramen with rich flavor of pork 🐷 yummy!

Take on the veggie mountain! A night tackling the epic view of extra-extra veggies at a Jiro-style shop in Kinshicho! 俺の生きる道 錦糸町店, a Jiro-style ramen shop in Kinshicho! An affiliate of 俺の生きる道, whose main shop is in Hakusan, it's a popular Jiro-inspired spot that traces its roots to ラーメン荘. Even though it's a brand-new shop that only opened in November 2024, it's the real deal with lines out the door. A hearty, heavy-hitting joint where hungry warriors gather. Ordering is done at a fully cashless touch-panel ticket machine, so cash-only folks, heads up in advance. The base flavor is ramen only, and the style is to 'call' free toppings like garlic, veggies, and fat. Now, here's one important lesson. I actually once went to a Jiro-style place with a similar name, 限界を超えろ, and I remember their extra veggies ('mashi') being seriously small and a real letdown. The names are similar but they're totally different shops (lol), yet that experience stuck in my head, so this time I learned from it and boldly called extra-extra veggies (mashi-mashi)! And the result is this epic view!! A massive mountain range of bean sprouts soaring sky-high from the bowl!! One look at the photo says it all; the bowl arrived with a volume you could mistake for Mount Fuji. The impact of the moment it's carried over, steaming, is enough to make you laugh out loud!! But honestly, here, just 'mashi', one level up, might have been plenty. Mashi-mashi is really a lot, an overwhelming heap that made me think I should've just ordered mashi. The toppings are the classic lineup. A heap of bean sprouts, chunks of back fat, and plenty of minced garlic. The deeply emulsified tonkotsu shoyu broth fills the bowl to the brim, a cloudy brown type that looks rich just by sight. It makes that ritual of dissolving the garlic and sinking the veggies into the broth as you eat go smoothly. As for the all-important flavor, honestly, it's so-so. It nails the Jiro-style format, and the sweetish soy tare and the punch of back fat come through, but it didn't reach that over-the-top addictiveness for me. The house-made noodles are chewy and not bad, but the pork stock in the broth is a bit weak, so if you're looking for one-of-a-kind character, it falls a little short. That said, the bliss of tearing down this overwhelming mountain of veggies is something only Jiro-style ramen offers. Come hungry and you'll definitely get the satisfaction of being knocked out by sheer volume. If you want to go big on veggies, I recommend trying mashi first. Next time I want to go for mashi + extra garlic and aim for just the right balance!!

+2

Tonkotsu miso ramen 300g + normal veggies + normal garlic + extra abura (abura on a separate plate). A reassuring system where you call your noodle amount by pressing a button on the ticket machine, and everything's cashless. The veggies are crisp-to-limp leaning crisp, sprouts to cabbage 7:3, about 200g. Garlic about 1 small teaspoon. The abura is coated in brown-and-white umami, thick leaning gloopy, medium saltiness, poured straight onto the pile + served on a separate plate, about one ladleful. The buta-chan has a fluffy, melt-in-your-mouth texture, the drinkable kind. Like a sponge cake with low bubble-cavity density, it has heft yet stays light—an exquisite balance—and tastes designed to be eaten with the veggies, whose base seasoning is a bit on the salty side. Two slices of buta and you're guaranteed stuffed, so be careful about pressing for more. The miso soup is a slightly thick emulsion, spec'd with double high umami from pork extract and miso concentration, plus a slightly sharp saltiness. There's almost no miso aroma or sweetness, but if you add the extra abura and pull off the 'tsubame-gaeshi', a tenchi-gaeshi spin-off move of mixing the soup well, a fairly high level of rich, mellow depth emerges and you can probably savor the true appeal of an emulsified soup. The noodles are medium-thick, rough, stiff, and wavy with low water content, a firm, chewy bite. Rather than having 'koshi', it's more a rebound like compressed wheat; if you could order them firm, I imagine they'd turn dry and snappy. They seem boiled just to the edge where there's no wheat bitterness. If we're talking strictly miso flavor, the pork stock comes across as thick and dense, but after a first bite reminiscent of a neo Sapporo Ichiban, once the abura melts in you get a mild, emulsified depth of umami on the palate, and paired with rough, stiff Oshon noodles instead of thick yellow log noodles, it feels like a skillfully crafted bowl that stays within Jiro-inspired territory—good. While they're at it, if they went all-in on miso, with buta braised in miso and the default veggies swapped for green onion and garlic chives, it'd probably have an even more distinctive flavor—it feels like a bit of a missed chance, not that it isn't.

+3