On a holiday in Ikebukuro, all places were crowded, with famous spots like Triton in the department stores having a wait of nearly 100 people. So, I decided to explore on foot and stumbled upon a renowned ramen shop known for its presence in the Koshien Ramen Wars. Surprisingly, this shop not only served ramen but also had a menu with dishes similar to Chinatown. About half of the customers were enjoying drinks, so I decided to try the Tosa-style Chashu Ramen. I also ordered a draft beer to indulge in the holiday vibe. I received half of the rice from my partner's set meal. The ramen arrived shortly after I started savoring the chilled draft beer. The soup was packed with a large amount of sweet pork fat, the deliciousness of the pork, and the flavor of soy sauce. The soup was so full of flavor that I was amazed. The slightly thin, medium-thick noodles were delightful to slurp, spreading the richness extracted from the pork fat throughout my mouth. The melty-style chashu, which was my favorite type, explosively showcased the deliciousness of the pork. Despite the concentration of flavors, there was no hint of any unpleasant smell; just pure deliciousness. I couldn't help but order some garlic, which the server promptly brought. When the garlic mixed with the soup, it was truly heavenly. I quickly finished the ramen along with the chashu bowl my partner had given me. The deliciousness was so overwhelming that I truly thought it was dangerously good.

About 35 years ago, I was taken to a ramen shop called "Tosakko" on Kan-Nana by a senior colleague at work. We boldly parked on the side of the road in the middle of the night and lined up to eat. As a student at the time, I remember thinking, "Is this what adult ramen tastes like?" I visited the shop many times. I recently found out that there is a shop with the same name in Ikebukuro West Exit, so I decided to visit on a Sunday before noon. I was surprised to see that they offer lunch service until 5 pm even on Sundays! I ordered the "Maru-toku A Set" for ¥850, which includes Tosakko ramen and half-fried rice. The ramen was served promptly. I remember the Tosakko ramen from back then having a contrast between the white back fat and the black, salty soup underneath, but this one had the fat hidden under the surface. The soup was white and not too salty, with adjustments made using the sauce on the table. The flavor was a bit light on its own, but when I added the sauce three times to recreate the taste from my memory, my taste buds reacted with a sense of nostalgia. I enjoyed the smooth back fat and slightly soft noodles while reminiscing about the past. I don't feel the need to eat it every day like I used to, but I might crave it occasionally. Back then, without the internet or any other resources, we relied on word of mouth to find delicious ramen shops. In another 30 years, the way we gather information will likely be completely different from how it is now...

I visited the restaurant around 8:30 PM on the weekend. The interior was full, so I had to wait for about 5 minutes. The restaurant had table seating and a few counter seats, with quite a few solo diners. I ordered some appetizers first, followed by ramen as my main dish. I had pork, egg, and wood ear mushroom stir-fry, along with dumplings and beer. The stir-fry had a good balance of salt and plenty of wood ear mushrooms, making it delicious. The dumplings were not too strong in flavor, with finely chopped filling that was tasty. For the ramen, I ordered the Tosa-style ramen with a boiled egg topping, and it arrived quickly after ordering. The generous amount of pork fat was great, and the noodles were on the thinner side for a ramen with a lot of fat. The flavor was rich and the chashu was thin but meaty, so I dipped it in the soup to enhance the taste. The soup had a strong flavor of pork back fat, which paired well with the beer. While ramen is the main dish, it felt like a Chinese diner where you can also enjoy appetizers. The ramen as a closing dish would be perfect for those who love pork fat.

Today's finale is here. I tried it again because last time I thought the taste had changed, but I feel like the soy sauce seasoning, balance of fat, and soup have changed. Maybe it's because of my age... I think it was a bit stronger in soy sauce flavor before. I might try ordering it with a stronger taste next time (if possible). Thank you for the meal!

On the final night of the three-day weekend, I visited Tosakko Ramen in Ikebukuro. After the festival, I was feeling a bit hungry so I decided to stop by. Usually there is a long line, but luckily I was able to get in without waiting on this particular night. The table seats were all full though. It seems like the popularity of this place has been increasing in the past few years. I sat at the counter and verbally ordered the Tosakko Ramen, then waited for a bit. The staff consisted of two Chinese male cooks in the kitchen and one female staff member managing the dining area. After a short wait, my ramen arrived. The appearance was simple and rustic. I took a sip of the soup and it was just right - a light broth, the sweetness of the pork fat, a strong seasoning and umami from the soy sauce and artificial flavorings. This kind of ramen is just perfect like this, I thought to myself. It tasted incredibly delicious. The noodles were slightly thinner than those from Men-Roman. They didn't have any distinctive features but paired well with the soup. The toppings included chashu, menma, green onions, and a boiled egg. None of them stood out but they didn't overpower the soup either. The large pieces of green onions were especially delicious when eaten with the soup. I added some pepper and vinegar to customize the flavor to my liking, and finished every last drop and bite. It had been a while since I had Tosakko Ramen, and I found it even more delicious than I remembered. However, I must note that these reviews from yesterday and today were after drinking alcohol, so the impression might be different if I had it sober. But I've noticed this with other ramen as well, like the limited edition at Watanabe in Takadanobaba - these types of ramen are best when not overpowering with strong soup flavors, but rather relying on the umami from artificial flavorings and the sweetness of pork fat. And eating it at night seems to enhance the deliciousness. I think I'll have to make sure to have Tosakko Ramen after a night of drinking. Thank you for the meal.

In Ikebukuro, I have been a regular at this long-established renowned restaurant for a long time. I always go for their tonkotsu ramen. Until 5 pm, you can choose from the lunch menu which is a great deal. They are open late at night, so I often end up having a second bowl of ramen as a late night snack. This is one of those dishes that I want to keep eating for a long time in the future.

During my university days, I was taken by a senior to try Tosa-style ramen. The sweet broth mixed with pork fat was so delicious that I almost wanted to shout in excitement. The memory of that moment is still unforgettable. I stayed in Ikebukuro for a business trip and decided to visit this place. While it didn't quite match the excitement of back then, it did bring back nostalgic feelings. The flavor was a bit on the light side. I would say that Hachigaya's Heita Shu in Gotanda reminds me more of the taste from back then. Thank you for the meal!

On Friday night, just before 11 o'clock, I was craving a rich ramen after having soy sauce ramen for lunch. I stumbled upon this shop while walking and decided to try their Negi Ramen. The noodles were topped with plenty of green onions and a spicy sauce, which made them so delicious and easy to eat. The richness of the broth was also really tasty.

Tosakko Ramen Ikebukuro - Tosakko Chashu Ramen ¥1,000 I visited "Kan-Nana Tosakko Ramen" to try their famous old-school chashu ramen with rich pork fat broth. The restaurant gained popularity during the "Kan-Nana Ramen War" in the 1980s and 1990s, along with other famous ramen shops like Nandenkanden. The founder of Tosakko Ramen trained at the renowned "Hopeken" known for its rich pork fat broth, and started a food stall along Kan-Nana Street between Tobu Tojo Line Tokiwadai Station and Nakaitabashi Station. I arrived around 7:40 PM on a Wednesday and managed to get a table as there was a waitlist. The menu offered a variety of dishes like fried rice, stir-fried pork liver with leeks, mapo tofu, and sweet and sour pork, similar to a Chinese restaurant. I ordered the Tosakko Chashu Ramen, while my companion opted for the ramen with half fried rice set. The ramen arrived in about 10 minutes. The pork bone soy sauce broth was reminiscent of the founder's training at Hopeken, but the amount of pork fat generously added was overwhelming. The rich pork fat complemented the slightly thick and savory broth perfectly, making it incredibly delicious. The broth appeared rich and oily, but it was surprisingly light and easy to drink. The noodles, made by Tsuruya Noodle Company since the establishment of the restaurant, were firm and tangled well with the broth. The chashu, simmered until tender, was melt-in-your-mouth delicious. The soft-boiled egg was cooked just right and paired excellently with the broth. The simplicity of the dish, combined with the delicious broth and toppings, made for a perfect match. When craving a rich pork fat broth ramen, I used to visit Ramen Benkei or Naritake, but if I'm in Ikebukuro, I will definitely return to Kan-Nana Tosakko Ramen! - Kan-Nana Tosakko Ramen 1-39-4 Nishi-Ikebukuro, Toshima-ku, Tokyo 4 minutes walk from JR Ikebukuro Station West Exit (357m) - Hours: [Mon-Sat] 11:45 AM - 6:00 AM [Sun, Holidays] 11:45 AM - 5:00 AM - Closed: None - Payment: Cash only - Seating: 23 seats (3 counter seats, 5 tables for 4 people each) *Information as of September 18, from Tabelog and other sources.

Mini Bowl Set B (Tosakko Ramen, Mini Negi Chashu Don), Water Dumplings, and Beer were ordered. - Tosakko Ramen: This is Tokyo-style ramen. It has a soy sauce base with a strong flavor, but if you don't mix it well, the soy sauce broth sinks to the bottom. Compared to other places, the taste is a bit lighter. The noodles are medium thickness and delicious, but they were a bit overcooked, which was disappointing. - Mini Negi Chashu Don: I regret ordering this as the ingredients and sauce were a bit lacking. It came with 4 small slices of chashu and a few pieces of leeks... I should have just ordered the mini chahan. - Water Dumplings: The skin was chewy and the filling was tasty. The broth was light but had a gentle flavor, which was great. It would be nice if they provided grated garlic and chili bean paste on the side.

Probably about 25 years ago. I used to live in Ikebukuro around 1999. I remember that back then, even late at night, there were bright lights and it was bustling with activity. I think I went there once after drinking. At that time, Tenkaippin was newly opened and popular, and on the east side, there were Tunchin, Hikarimen, Bankara, and Mutekiya, so I tended to go to that side. This time, I visited because I saw a review from someone who mainly eats udon and just had to try it. The Negi Ramen was perfect as a late-night meal after drinking. The crunchy Negi with a little bit of chili oil on it really brought out its potential as I ate more. The noodles and soup matched perfectly. I really love this. I even finished all the soup. I will definitely go back to eat this again. The appetizers also looked delicious, and the atmosphere seemed perfect for going with drinking buddies from noon or early evening. Thank you for the meal.

"Tosakko Ramen for 800 yen, with less noodles - 257th bowl in 2023 (2nd time). Served in 5 minutes, no wait on a weekday at 9:39 pm. Open until 6 am, part of the Kandachi Ramen War. Offers not only ramen but also side dishes and alcohol. The traditional atmosphere inside the restaurant creates a full house immediately. Today's highlight: The noodles made by Tsuruya Noodle Co., with a firm texture and delicious medium thickness. Even with less noodles, it was still not enough. The richness of the lard, garlic, and animal-based flavors mixed with soy sauce creates a deep umami flavor. The ramen also includes a boiled egg, and the toppings add to the value. Thank you for the feast!"

After my hair removal session, I stopped by this ramen shop that I've been to many times before. Well, it's actually more of a Chinese restaurant. Every time I come here, I always order the Tosa-style Negi Ramen. It's just too delicious. The pork fat here is amazing. The soup has the perfect balance of sweetness and saltiness, and it's so easy to slurp it all up. And the green onions that go so well with the rich soup. When you mix it with the noodles, it's just irresistible. I usually don't feel like eating ramen on hot summer days because I end up sweating a lot, but this place has the air conditioning blasting so you can eat comfortably. Until 5 pm, they have about 4 different lunch sets that are really worth it. For the price of a bowl of ramen, you get fried rice, gyoza, white rice, or a daily special rice bowl. This time, I went with the A set, which includes half a bowl of ramen and fried rice. Well, I always go with that one. I'll definitely be back soon.

40 years ago during my student days, I visited the Tossakko ramen shop in Koenji. I remember that back then, there was always a line of cars parked along the street from the shop to about two traffic lights ahead. It was still the Showa era and we didn't have the internet, so information came from word of mouth from friends or magazines. The pork fat soup and the sticky rice bowl haven't changed, but... has the taste changed, or has my taste buds changed? I felt a little disappointed personally, but I'm grateful that they are carrying on the tradition. I gave it a rating of 3.1. P.S. I can't help but think that everything tastes better now compared to the Showa era.

- Back fat ramen - Stir-fried green pepper and pork - Pan-fried dumplings - Shrimp mayo as first order. Aurora sauce. Broccoli is fried! It's slightly burnt, giving it a fragrant taste and the oil has seeped in nicely. The tomato is cold! - Stir-fried garlic stems and pork as first order. The amount of garlic stems is outrageous (in a good way). Garlic stems: pork: shiitake mushrooms are about 8: 1.5: 0.5. Crunchy. As always, the service is fast and helpful~~ Thank you for the meal^_^

I used to go to Shochu when it was located on Koshu Highway. I remember the red-painted chopsticks and the unpainted chopsticks being completely replaced. The taste seems stronger back in the old days, probably because back then, there were only a few places like Hopeken in front of the National Stadium and Ebisu serving tonkotsu ramen. There was also extra kaeshi on the table, just like in the old days, with a splash and a few drops of yolk from a boiled egg. Perfect!

I visited around 10 pm on a weekday. Many famous ramen shops in Ikebukuro have a last order at 9:30 pm, so it was convenient to be able to enter at this time. The ramen had a nostalgic feel with plenty of back fat, not quite a family-style or Jiro-style, but a unique ramen. It was not too rich or too oily, and compared to others, it was a milder, thicker style. I can't forget the taste that I thought was delicious when I was young, so it was really delicious. I definitely want to go again!

If you're looking to drink and eat in Ikebukuro Nishiguchi, this is the place to be! I visited for the first time on a weekday in August, and it's incredibly cheap! Starting from the food stalls along the Koshu Kaido, I ended up here, and it was fantastic. They serve Tosa-style ramen, a perfect way to end the night with ramen and gyoza or beer at a great price! The ramen is a rich pork broth style, with medium thick straight noodles that soak up the broth well. The gyoza in the set was also delicious. All of this for just a little over 1000 yen, so it's no wonder the place is always crowded! There are plenty of table seats, and the layout inside the restaurant has more tables than Hidakaya. Around 10:30 PM, it's always full with a good turnover rate. In the future, this might just be the place for a post-drinking meal in Ikebukuro Nishiguchi.

Henri Cartier-Bresson's "The Decisive Moment" is one of the most iconic photo books by a 20th-century photographer. I also experienced a decisive moment at the Ikebukuro Cinema Rosa during the 10th-anniversary stage greeting of the film "Dotei. wo Produce." I had the chance to speak directly with the director, M, who had become the center of attention, and I am still grateful for the warm words he shared with me as a junior filmmaker at the time. I also knew another person involved, K. It was an unforgettable event. On the way back from Rosa that day, my partner and I entered Koshu-Tosakko with mixed emotions. I think we ordered Tosakko ramen, but I can't remember clearly and don't recall the taste. Years later, just the other day, my partner and I went to Tosakko after watching a movie by director Tai West (ignoring the suggestion of sushi). We ordered Tosakko ramen, shrimp fried rice, dumplings, and bottled beer. It was very oily... but delicious. It felt like refueling. Beer was a must. The shrimp fried rice was also tasty, but I'll probably only order Tosakko ramen if I come back to this restaurant in the future. For M, why after 10 years? But for K, they must have carried the same feelings for 10 years. My few years are nothing in comparison. The translation of Bresson's "The Decisive Moment" is actually a mistranslation (at the English translation stage), and the correct translation is "The Fleeing Image." The scene that happened on the stage at Rosa that day has also fled.

I often visit Tosakko Ramen and today I tried the delicious Shiitake mushroom soy sauce ramen. It was really tasty and I highly recommend it. Thank you for the meal!

■Back Fat Ramen ¥900 It's not as heavy as it looks. There is a little soup at the bottom, but it's light in flavor, so I added extra sauce and pepper. There is more noodles than in regular Tosa-style ramen, about 1.5 to 2 times more. With almost no soup, you can fully enjoy the back fat and it's delicious. Thank you for the meal! ^_^