This holiday lunch was at Muginawi, which can be considered one of Tokyo's most popular ramen shops. Muginawi is the best ramen I have ever tasted among all the ramen I have tried. They opened a branch in Nihonbashi Muromachi on April 12th. My wife and I visited the shop right away since we can now enjoy Muginawi in Nihonbashi without having to go to Omori. The location of the shop used to be "Mugi to Olive". It's unfortunate that "Mugi to Olive" is gone, but now we have Muginawi. We parked our car at the Coredo Muromachi parking lot and headed to B1. We arrived on a Saturday at 11:40 am, expecting to wait in line, but luckily we were able to enter without waiting. We were seated at the counter in front of the kitchen. There was no ticket machine, so we had to order verbally after looking at the menu. The main menu items include soy sauce ramen or salt ramen for 1,210 yen, dipping soy sauce ramen or dipping salt ramen for 1,320 yen, seasoned egg for 300 yen, additional toppings for 330 yen, and premium toppings for 770 yen. The dipping soy sauce ramen and dipping salt ramen were listed on the menu but marked as "coming soon". Both my wife and I ordered the soy sauce ramen. The ramen was served 4 minutes after ordering. It seemed like the previous orders were all completed. We were lucky. The bowl on the white saucer had a unique design, and my wife's and mine were different. The ramen in the beautifully designed bowl was also artistic. The toppings included chashu, chicken chashu, menma, purple onions, green onions, and nori, all neatly arranged on the well-balanced noodles. The clear soy sauce soup was packed with umami from dried fish and chicken, without any chemical seasonings. The rich aroma of chicken oil added to the flavor. The soy sauce was gentle yet well-defined, with no sharp edges. The homemade noodles were smooth on the surface, slightly flat in cross-section, and had a good texture. They paired perfectly with the soup. We also tried the seasoned egg, which had firm noodles. Overall, we were very satisfied. The prices may be on the higher side, but considering the recent increase in prices, it's understandable. I hope they continue to operate healthily for a long time.

I've been craving ramen a bit lately. Today, I came to Mugiwara at Nihonbashi Coredo. It was less crowded compared to other restaurants around during the lunch hour, so I was able to get in quickly without waiting. There is no ticket machine, you can order at your seat. There are counter and table seats, but as a solo diner, I chose the counter. The space is spacious and I could relax. I usually prefer tsukemen, but today I felt like having ramen, and even though I usually prefer soy sauce, I decided to go with salt ramen. The ramen arrived promptly, with a beautiful golden-colored soup and thin noodles, giving it a neat appearance. When I slurped the soup, the flavor of the broth was strong, a bit salty. It was delicious, but the saltiness was a bit overpowering. The noodles had a good firmness and a nice texture. The chashu was slightly seared. It cost 1210 yen. If they could reduce the saltiness a bit, it would be even more delicious. Thank you for the meal.

I arrived at the restaurant around noon without having to wait and was seated right away. I ordered the soy sauce ramen for 1,210 yen. The soup was light but had a rich flavor, which I found delicious. The dish came with two slices of pork chashu and one slice of chicken chashu, which kept me satisfied without getting tired of it.

In April 2016, Homemade Ramen Muginae opened in Oimori and has been listed in the "Michelin Guide Tokyo" as a Bib Gourmand for 6 consecutive years from 2018 to 2023. Their third branch opened in COREDO Nihonbashi in April 2023. I visited after work as they have tsukemen, which is not available at the main branch. The tsukemen was delicious! The noodles are dipped in the broth, and you can taste the skill in every bite. The soup is rich, so dipping the noodles halfway is just right. All the toppings were tasty. I wasn't sure how to eat the lemon or bonito flakes, but I think the menu had instructions... The staff take away the menu, so I'll make sure to check next time and enjoy changing the flavors. I'm aiming for the shoyu or salt tsukemen next time. Looking forward to enjoying the homemade noodles. Tsukemen (shoyu) for 1,320 yen.

Tsukemen. The medium-thin, straight noodles are soaked in the broth. Following the recommendation, I first tried the noodles on their own, and they were quite delicious. The aroma of wheat, the chewy texture, and the flavor of the broth were all excellent. I forgot about the dipping sauce and had a few bites without it, then ended up eating half without the sauce. By the way, if you drink just the broth, it feels slightly lacking. It's the combination of the noodles and the broth that really makes it. With the 2 types of noodles, you can enjoy both medium-thick and medium-thin noodles. The medium-thick noodles have a chewy texture, while the medium-thin noodles absorb the broth well and are delicious on their own. The medium-thick noodles might be better with the dipping sauce. In that sense, the 2 types of noodles are recommended over just the medium-thin noodles. Both the soy sauce and salt dipping sauces are quite strong and salty, but that's just right for tsukemen. Both the soy sauce and salt dipping sauces are equally delicious, but they don't quite match the impact of the noodles. After finishing the noodles, you have the option of adding soup to the leftover broth, or adding the broth to the dipping sauce. The recommended method is to add the dipping sauce to the broth since the dipping sauce is salty. I tried adding soup to the dipping sauce as well, but even with all the broth added, it was still too strong. Following the recommendation to add the dipping sauce to the broth seems to be the best method. In terms of noodle thickness, ramen noodles are the same as tsukemen. Both have a firm texture. You can enjoy the noodles in ramen, but if you want to savor the noodles themselves, go for tsukemen. Whether you choose soy sauce or salt, if you want to enjoy the soup straight, go for ramen. Either way, it's delicious. There are regular and special toppings, but for those with a smaller appetite, the regular is enough. The chashu comes in two types by default in ramen. I don't have a particular preference, but I like the one that's seared for its smoky flavor. The meat wonton comes already in the dipping sauce. The filling is firm and flavorful. It's satisfying to have a bite of it. Even without additional toppings, the basic menma and chashu are enjoyable, so the default options are more than enough. Thank you for the meal.

I visited Colet Amemura for the first time, thinking I should check it out since I was here. I ordered the soy sauce ramen! Personally, I prefer when there is a hint of sweetness from the chicken, but the soy sauce ramen here was also delicious. At first, the flavor of bonito flakes was strong, but it quickly balanced out with other flavors like meat or fish stock, making it tasty. Some reviews mentioned that it's not as good as the main shop, so now I want to try the main shop. I didn't know about the morning registration system, so when I tried to visit for lunch before, I couldn't get in. If I have the chance, I'd like to register in the morning and visit. Despite not being my preferred taste, the ramen here had a good balance and was delicious, so those who like this style will surely enjoy it. The chashu was also tasty, but at 1210 yen for the default soy sauce ramen, I felt the value was slightly lacking. However, if this is your preferred flavor, you may not feel the same way, as everyone's tastes are different. Thank you for the meal.

I went to Maimiao Coledo Muro-machi store on Sunday afternoon! This popular restaurant, one of the best in Japan, has an outlet at Coledo Muro-machi, making it very easy to visit compared to the main store. There were not many customers in the restaurant in the early afternoon, so we were able to enter right away! I ordered the special soy sauce ramen, and my companion ordered soy sauce tsukemen (with two types of noodles) and seaweed rice. The special soy sauce ramen had a surprising punch of flavor! It was so full of umami that I couldn't believe it was free of chemical seasonings. The gentle yet assertive seafood flavor was so delicious that I could keep savoring it! The juicy and tender chashu, as well as the dumplings packed with filling like shumai, added even more flavor when combined with the soup! The thin noodles had a satisfying texture that paired well with the soup. The tsukemen (with two types of noodles) had a strong kelp broth, and surprisingly, I found the flat noodles easier to eat than the thin ones. The gentle soup gave a soba-like sensation, and we enjoyed the rice as if it were ochazuke! Eating only the noodles from the tsukemen made me crave for some salt, making me wonder if I'm addicted to tsukemen. Overall, the food was easy to eat and had a gentle flavor, but the special soy sauce ramen was overwhelming with its unexpected punch. I haven't been to the main store yet, but I'm curious to experience the differences in reproducibility and uniqueness. I hope to visit the main store someday! Thank you for the meal!

I was curious about it. It was too far to go to Ota Ward, so I went to Coredo Nihonbashi. I had the all-inclusive soy sauce ramen. Mmm... that kind of ramen. It's like an evolved version of the traditional ramen with a slight flavor of dried sardines. It hit the spot. The toppings were also carefully prepared. I should try going to the main store...

I ordered soy sauce dipping noodles in large portion, while my wife ordered salt ramen. The noodles were slightly firm. I personally preferred the taste of the salt soup. The combination of the noodles and soup didn't seem to match well. The price and quality of the food were just okay. We were undecided if we would want to go back to eat there again. It's a place that left us unsure. Taste preferences vary, so there may be many who like it.

I had some errands to run in the neighborhood and decided to visit this place for the first time. I have been to the Oomori branch over 20 times. I arrived around 11:15 AM and it was not too crowded yet. By 11:40 AM, both the tables and the counter were bustling with customers. Orders are taken verbally. I ordered the soy sauce ramen for 1,210 yen with extra toppings for 330 yen, and the moon-viewing meat rice bowl for 660 yen, which is the same price as the main branch. They also offer tsukemen, which is not available at the main branch. I could hear the sound of the chashu being carefully seared with a burner before the dishes were served. The ramen came with three types of chashu, wonton, half an egg, three sheets of seaweed, menma, green onions, and it was quite luxurious. The homemade noodles had a satisfying chewy texture. The chashu was average, though. I felt more impressed when eating at the main branch, I wonder why. The seaweed had a rich aroma and was delicious. The soup, which the restaurant has been making minor changes to, had a nice seafood flavor. Overall, the quality of the food was above the level of a typical shopping center tenant. The only thing that bothered me was that the staff kept talking constantly. It was distracting when they were talking behind my back.

I happened to find this place in the basement of Coredo while wandering around feeling hungry in the afternoon. I had always wanted to try it, so it was lucky to come across it at this hungry moment. I ordered the soy sauce dipping noodles. The noodles themselves were shiny and looked very delicious. Following the recommendation, I tried eating just the noodles, and they were light and tasty, perfect for summer. The dipping sauce had a strong flavor from various ingredients, and the simmered pork and seared chashu were also delicious. The boiled komatsuna (Japanese mustard spinach) was cooked and seasoned just right. The ginger topping blended well and added to the deliciousness. When you dissolve the ginger in the kelp broth-soaked noodles, it gives a refreshing cold noodle vibe, which was also tasty. The noodles had a good texture, the soup was refreshing, perfect for summer. However, the kelp broth being cold made the soup quite lukewarm when you mix it, which was disappointing for someone who wanted to feel the warmth at the end. I wished they had warm soup for mixing. The staff were friendly, the spacious and clean interior, and the careful preparation of the dipping noodles... I am already thinking of trying their ramen next time. Also, reading reviews from others made me believe that the Oomori Kaigan branch must be incredibly delicious, so I definitely want to challenge that someday.

Around 1:00 PM on Saturday, there were about 3 groups ahead of me in line. I was able to get in after about 10 minutes! The interior of the restaurant has both counter and table seating, with tables being the main option. I ordered the tsukemen, and chose the daily special topping (shrimp oil) for today. I also added the topping set on top of the double soup option. The topping set includes pork wontons, half a seasoned egg, and seaweed. The soup is originally either soy sauce or salt based, but with the double soup option, you can enjoy both. The noodles are served soaking in the broth. Only the wontons from the topping set were placed in the soy sauce soup.

Ordered and received the dish in about 3 and a half minutes. The noodles were shiny and had a great texture. The topping of wontons was perfectly seasoned. The mixed noodles arrived in about 1 and a half minutes and were as delicious as ever. The only downside was that it was a bit greasy... If this is improved, I would rate it 4.0.

Located in the COREDO Nihonbashi shopping complex, the third branch of Mugibana is a more accessible option compared to its main store. This branch operates throughout the day, making it convenient for a visit in the evening. Unlike typical ramen shops, Mugibana offers a unique dining experience. Upon arrival, there were no other customers present, which was surprising for a branch of a well-known establishment. I decided to order the soy sauce ramen with extra toppings, despite the menu's emphasis on tsukemen. The light yet flavorful seafood-based broth was gentle on the palate, although I felt it lacked the richness found in the main store's ramen. The noodles were slightly lacking in firmness, and the slices of char siu were thin. Although the photos displayed a lavish presentation, the actual dish fell short of expectations. Perhaps the special toppings would have made a difference, but adding them would raise the total cost to nearly 2000 yen. The wonton included in the toppings was delicious, with a generous meat filling. While it's inevitable to compare this branch to the main store, the handmade quality and the craftsmanship of the ramen seemed less prominent here. The somewhat lackluster atmosphere may also have influenced the overall taste experience.

I arrived at the ramen shop around 11:30 for the third time. The shop was about 80% full, so I was able to enter without waiting in line. I always get the double noodle option, so this time I decided to go all out with the top-level toppings. It was a bit pricey at almost 2,000 yen, but oh well! At the end, I enjoyed drinking the broth that the noodles were soaking in, even though it was a bit milder compared to the usual broth for soup splitting. It was quite satisfying on this hot day. I wonder how this style would feel in winter? Anyway, I enjoyed my meal today as well! Thank you for the delicious food!

Arrived at 11:30 on Saturday. Still a mystery why there was no line. I was able to sit right away. About half of the seats are empty. The difficulty level of eating at the main store is high, and you really need a strong will to get yourself there. But at this restaurant, you can eat without waiting in line. That's convenient, but I wonder if it's the same now. Last year when I went to the main store, I ordered the tsukemen which wasn't available before. I got the lucky W soup where you can enjoy two flavors at once, and ordered the large size. When it arrived, it looked beautiful. I took a sip of the noodles. So delicious. Starting with the salt flavor, it was also delicious. The soy sauce flavor was also mellow and deep, so tasty. Definitely delicious. The texture of the noodles, the chewiness, the flavor, all top-notch. The dipping sauce also had a rich taste and was delicious. But even though the restaurant wasn't crowded, eating there felt a bit off. I still want to go back, but the default price for the tsukemen is 1,320 yen. With my order this time, it was 1,870 yen. It's still quite expensive, isn't it?

The place used to be a wheat and olive field, but when I visited after a long time, the shop had changed. I decided to go in and found out that their specialty was tsukemen. My companion ordered soy sauce flavor, while I chose salt flavor. The noodles were a bit firm at first, but as they soaked in the broth, they became softer. It was really delicious.

I visited the ramen shop called "Mugibae" at Coredo in Nihonbashi Muromachi, which I had been looking forward to since my last visit to the main store at the beginning of the year. I ordered the soy sauce dipping noodles for 1320 yen, with an extra charge of 110 yen for a mix of two types of noodles, and a mini beef bowl for 385 yen. I chose a soft-boiled egg as an additional topping. Although I considered adding the premium toppings for 770 yen, when I asked the staff what the meat of the day was for the premium toppings, and they said "bacon," my excitement dropped a bit. The toppings at the main store included black wagyu rare steak, so I was a bit disappointed. The noodles were served with a flavorful dipping sauce, and the mix of thin and thick noodles was a good choice. The toppings included seared chashu, greens, bonito flakes, nori, menma, and a soft-boiled egg. The chashu was delicious, but I personally prefer hanging-roasted chashu. The mini beef bowl was tasty with its savory soy sauce flavor and seared chashu on top. I also tried dipping the soft-boiled egg in the dipping sauce, which was a unique and delicious experience. Overall, the food was well thought out and tasty, but it didn't quite live up to the amazing experience I had at the main store. The change in taste and the feeling of a drop in quality compared to the main store were disappointing. The prices have also increased, and the location may have affected the overall value. The impact of the main store was so strong that the expectations were set too high.

In late August, around 4 pm in the evening, I wandered around Mitsukoshi looking for a late lunch. It was hot, so I decided to walk through the underground area of COREDO Muromachi, where I found the sign for Mugihae that had caught my eye before. The restaurant was a bit hidden in the back of COREDO Muromachi, making it hard to find. Finally, I reached the restaurant and entered. Since it was close to 4 pm, the restaurant was not crowded. I sat at the counter and ordered the Tsukemen Shoyu (1320 yen) with an additional topping of tororo kombu. The meal arrived in about 5 minutes, and the staff mentioned that there was a special way to enjoy the Tsukemen on the menu. The Tsukemen looked elegant, with the noodles already soaked in the broth. The toppings included seared chashu, sous-vide chashu, menma, nori, and bonito flakes, with tororo kombu on a separate plate. Let's follow the recommended way to enjoy the Tsukemen. 1. First, try the noodles mixed with the broth. The broth was flavorful and delicious on its own. It was refreshing, but a bit lacking. 2. Dip half of the noodles into the dipping sauce and adjust the saltiness to your liking. The dipping sauce was quite strong in flavor. Even dipping the noodles halfway resulted in a strong taste. 3. Add your favorite condiments to experience a change in flavor. The tororo kombu paired really well with the dish, adding a delicious flavor. The bonito flakes didn't stand out much in the strong broth. The seared chashu was tasty but better enjoyed on its own. The sous-vide chashu went really well with the dipping sauce. 4. After finishing the noodles, pour the remaining dipping sauce into the noodle broth to create a soup. The noodle broth was cold and flavorful, making for a lukewarm soup. The noodles, broth, and toppings were all delicious. The dipping sauce was a bit too strong, so opting for a soft-boiled egg topping might have balanced it out. It was an elegant and delicious Tsukemen. Thank you for the meal.

Tsukemen (soy sauce) 1320 yen, extra noodles (2 kinds) 110 yen. Arrived at 18:35. There were several groups of customers before me, and I was quickly seated at the counter. I placed my order verbally, and was asked to choose one topping from 6 options. I chose shredded kelp. The food arrived in about 5 minutes. The meal consisted of noodles, dipping sauce, regular toppings, and shredded kelp served in 4 separate dishes. I tried a few strands of medium-thick and flat noodles without dipping them first. The noodles were quite firm with a chewy texture. Next, I dipped the noodles into the sauce to eat them. The sauce was soy sauce-based with a strong dashi flavor, a bit on the salty side. It felt different from the original Mugiwara main store, and I couldn't help but feel a bit disappointed. The toppings included a sheet of seaweed, one slice each of pork belly and roast pork, spinach, bamboo shoots, lemon, and bonito flakes. The roast pork paired perfectly with the dipping sauce, while the pork belly had a delicious grilled chicken flavor. The bonito flakes only intensified the already strong flavor of the sauce. The shredded kelp I chose as a topping added a slight change in flavor, but I regret not choosing the onsen egg this time.

One of the most popular restaurants in Tokyo, the second brand of Maibae in Omori! I went to check it out at Coledo Muromachi, where the smell of capital is strong, but it wasn't too crowded, as I expected. It was a weekday at 12:30, with only one person in line and a spacious interior. The signature dish, tsukemen, costs 1320 yen (choice of soy sauce or salt, with one topping). However, adding the special topping costs 770 yen (2 wontons, an additional type of noodles). The double soup (another type of dipping sauce) costs 330 yen (quite cheap, right?), resulting in a total of 2420 yen! When the dish arrived, it had golden kelp water with thin noodles and wide homemade noodles. In addition to the default toppings, I chose a hot spring egg, with both soy sauce and salt dipping sauces. The wontons were served later, but the overall presentation was impressive. The thin noodles were smooth and delicious, blending well with the kelp water. The wide flat noodles also had a good texture, especially with the soy sauce. The chashu included three types, including charcoal-grilled chashu, all of which were delicious. You could squeeze lemon over the noodles or add it to the salt soup at the end for a milder flavor. Enjoying both the wontons with soy sauce and salt, and finishing with the kelp water in the soup, I had a great experience for 2420 yen. Although the restaurant had a commercial feel and the kitchen was not visible, the taste was excellent, and the lack of long lines was a plus! The seating was plentiful, and the turnover seemed fast. It made me want to visit the main store in Omori again! Thank you for the meal!