Tokyo    ramen    in English    24 by 7     




This place was very popular on a Saturday afternoon, the line at 2 PM was 8 people outside, stretching almost out to the little flower garden across the street, and another 10 inside. If you are close to 6' or higher then watch your head when you get inside near the ceiling AC. Very narrow, little standing room. When you finally sit down they will ask you for the size you want, either futsu mori or omori are the same price I believe. Nothing special for the condiments on the counter. I recommend the tokusei tsukemen (特製つけ麺), regular (futsu) size. The separate chashu topping looked good but was actually quite thin so I didn't get it. Very thick and flavorful tonkotsu gyoukai broth, almost as thick as Naoji's broth. I seem to be going to one tonkotsu gyoukai place after another recently. Lots of chopped-up chashu and onions and menma in the broth, thick and stew-like. The noodles matched the broth perfectly.

A very orderly, efficient place. The buka (staff) had to wait for the nod from the oyaji before passing by with bowls or pitchers. Another nice touch was that they warmed up the tsukemen bowls, full of broth, directly above the noodle pots as the noodles were cooking. Note unfortunately that they are closed almost all of Golden Week 09. The hand-painted wooden sign outside proclaims their pride about the origin and the quality of the ingredients. The ramen oyaji/tennushi at this stop is originally from Italy according to some reports I have read, although he appears at least half Japanese now that I have seen him in person.

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