This was my second time visiting, and the quality is consistently high. The miso broth is so delicious that I just couldn't resist ordering a bowl of white rice to eat with the soup—it was an amazing combination! The pork was melt-in-your-mouth tender, and the noodles coated the rich broth perfectly.

2026年6月1日(月)平日16時の回 平日予約取れたので再び伺いました。 予約開始とともにアクセスを何回かしていると、予約の週が出てきて、平日の夕方が比較的空いており取りやすいです。 予約時間の5分前からしか並べないという意味不明なルールのため、15分前ぐらいから店の付近には人が集まり始めます。 みなさん列を作ってはいけないという感覚なのか、並ぶことなく待っています。 5分前になっても、店の人は他の対応に気を取られていて、1分すぎても何の対応もなく、並ぶこともできず、みなさんどうすればいいの？といった感じで困惑していました。 その間新たにくる人が勝手に店に入ろうとしたり、だいぶ前から待ってる人は、それを見て不安になったりしているのに、その間何の対応もありません。 あんなに店員さんがいて誰も気が利かないって、どういうことなんでしょうか？ 一言こちらにお並びくださいと声をかければいいだけなのに、それすら誰もできないってどうなってるんでしょうか？ 「私17時までなの」と言っている女の人が本当に気の利かない感じの人でダメでしたね。 結局、身分証とQRコードのチェックに時間がかかるので、5分前ではなく、10分前から並ばせればいい気がします。 結局前の方に並んだ人と後ろの方に並んだ人では、提供にかなりの差がつきますので、早く店を出たい人は、早く並んだ方がいいです。 食べ終えて店を出た時に、同じ時間帯の人がまだ並んで待っていました。 今回は、辛みそきんにしました。 前回食べたみそきんはニンニク、味噌の香りがし、美味しかったのですが、辛みそきんは、それらがなくなりただ辛くなっただけのラーメンでした。 家でラー油入れすぎて、何の味もしなくなったラーメンみたいな感じで、とても残念でした。 チャーシューは相変わらず美味しく、チャーねぎ玉丼も美味しかったです。 初めての人は、絶対にみそきんにした方がいいです。 -・-・-・-・-・-・-・-・-・-・-・-・-・-・- 2026年5月 平日の15:30に予約できたので、伺いました。 15:26ごろに伺うとその時間の人たちの列ができており、順番に食券を購入し、店内に案内されたら入るようです。 特製みそきん、大盛り、ネギ増し、チャーシュー1枚、切り落としチャーシュー、チャーねぎ玉丼を注文しました。 15:36ごろに着席。 店員さんが8名ぐらいいるでしょうか？ 人件費すごいかけていますね。 卓上調味料は、一味、山椒、胡椒などがあります。 15:45先にチャーねぎ玉着丼。 すぐにみそきんも着丼。 スープはニンニクがかなり効いていて美味しいです。 ラードでかなり熱々。 チャーシューも美味しいですね。 全てちゃんとしていてレベルは高いです。 辛みそきんを今度いただきたいです。

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予約制のみそきんでようやく予約が取れたので訪問。 東京駅の店舗は予約取れずだったので念願だった。 注文は特製みそきん1550円、チャーねぎ玉丼380円。 スープは豚骨感も感じるが、味噌が強く感じつぶつぶを感じるほど。白味噌の甘味を感じるが赤味噌とのミックスとのこと。無難な万人受けする味だが、グレード的にはしっかりとプレミアム感も感じる味であり個人的には結構好き。 チャーシューはバラの巻き豚で厚みもあり、ジューシーで美味しい。 味玉は黄身は赤みがあり、トロトロで濃厚。これはベストな火加減。 麺は札幌系の黄色い麺ではなく、中太の加水率が高めの麺で少しやわめでありつつ、弾力がある。 チャーねぎ玉丼はチャーシューとゆで玉子を崩し、辛味とミックスしマヨネーズと合わせたものかと思うが、 マイルドな辛味で非常に美味しくこちらも満足。 万人向けでありつつ、誰が食べてもなかなかなクオリティでこれは流行るしかない味だと思った。 辛みそきんも食べたいので、また再訪したい。

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[HIKAKIN's Miso is a medium-rich balanced type that everyone likes] Reservations for the following week go on sale at 8:00 PM on Mondays via "LivePocket". When the Tokyo Station store opened, 8,000 reservation tickets sold out instantly, and since then, reservations have been filling up quickly. Currently, if you try right when it starts, I get the impression you can get one. Saturdays might be tough. Be sure to complete your member registration and login in advance. The location is above the Fukutoshin Line ticket gate at Ikebukuro Station West Exit. It's a spot where the store has changed from 'Osaka Stamina Beef Ramen Wada' to 'THE Gyoro' and then 'Misokin', but all are operated by the Setagaya Group. On the day of the reservation, you need to present the QR code issued after the reservation is confirmed (screenshots not allowed) and an ID to the reception staff. It was a very strict check as a measure against scalping. ▪︎ 'Misokin' 'Misokin' is a cup noodle that was released in May 2023 and became a huge hit with over 50 million servings sold. After that, from August 2025 to February 2026, a temporary physical store for 'Misokin' opened on Tokyo Ramen Street. Tsukasa Maejima, the owner of 'Setagaya', supported product creation and operations. Then in March 2026, a permanent Misokin store opened in Ikebukuro. In April 2026, HIKAKIN's own bottled barley tea with an omikuji (fortune), 'ONICHA', was sold exclusively at 7-Eleven, so HIKAKIN is at the center of the trends! The miso for Misokin was apparently developed under the supervision of Maejima-san from 'Setagaya'. HIKAKIN is from Myoko City, Niigata Prefecture. The Joetsu area is famous for its rich Niigata Joetsu miso ramen with a strong garlic flavor. He apparently often went to 'Shokudo New Misa', which is said to be the origin of that lineage, and Misokin is inspired by that miso ramen. In addition, they also referenced 'Men-dokoro Kururi' in Ichigaya, which is said to be one of the shops that created the trend of Tokyo miso ramen, finished richly with pork bones, as well as the Sapporo-style method of stir-frying vegetables and pork bone soup, then dissolving miso and stir-frying it further. ▪︎ Misokin 1200 yen (pre-payment) Service fee 60 yen Special +350 yen 'Kara-misokin' (Spicy Misokin) on the ticket machine menu is a new menu item that started being offered at the Ikebukuro store. The soup is made with pork bone and chicken broth prepared in the store, with a higher proportion of chicken to give it a refreshing impression. It uses a base of Niigata white miso blended with several types of white and red miso, finished while being heated in a Chinese wok. Furthermore, freshly grated garlic, ginger, and sesame are added to each order. This sesame oil adds richness and is adjusted so that the soup isn't too oily. It's a rich soup with the aroma of garlic. This gives the same impression as the cup noodle. Shall I say the reproducibility of the cup noodle is high? The cup noodle level is high lol The chewiness of the custom-made medium-thick curly noodles is good. Based on a blend of domestic wheat flour, the noodles are made by 'Konanochikara Seimenjo', part of the 'Setagaya' series. After all, this can't be reproduced with the dried noodles of the cup version. As for the seasoned egg (ajitama): It's a rich type with a deep crimson yolk. The sweetness of the egg goes well with the miso. The chashu is: A domestic pork belly roll chashu finished with a soft and good texture. Also, there is curry powder on the table, so you can change the flavor to curry! Since it's a flavor that's sold nationwide as a cup noodle, it's a seasoning that everyone will enjoy. It's finished in a way that isn't overly oily and is easy to eat! Thank you for the meal (≧д≦)ゝ!

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I went to have the talked-about "Ajitama Misokin" 🍜🥚✨ This time, I made a reservation in advance for the Misokin I've been longing for. First, I was surprised by the depth of the miso. The rich soup, which is a blend of several types of miso, has a strong umami but isn't too heavy, and the flavors of ginger, garlic, and sesame act as accents, so I could enjoy it until the end without getting tired of it. The chewy, medium-thick curly noodles go well with the soup, and every bite fills your mouth with the deliciousness of miso 🍜 The seasoned egg is a runny soft-boiled egg, and it goes perfectly with the rich soup 🥚✨ The mellowness of the yolk adds an even more luxurious taste. The chashu is soft, and the texture of the bean sprouts and green onions is also a nice accent, making me very satisfied until the last bite 😊 Entry is by reservation only, and it's a system where you reserve your desired date and time from the reservation site in advance. Because it's a popular store, there are days when it fills up as soon as reservations open ✨ On the day, in addition to checking the reservation screen at the reception, there was a presentation of identification documents (such as a driver's license or My Number card) to confirm that the person was the one who made the reservation before entering. I felt a sense of security because it was managed well to prevent resale 😊 The hurdle for reservation is a bit high, but because of that, it feels special, and I really understand why it's a hot topic 🍜✨ 【Store Information】 Store Name: Misokin Ikebukuro Operation: Reservation only (advance reservation system) Reservation: Advance reservation via LivePocket Thank you for the meal ✨🌸

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