Arrived at Menya Shirokuro at 11:15. Received ticket number 14. Returned to the restaurant at 11:50. Ordered the limited-time Dokuromiso White Soy Sauce Ramen for 1,400 yen and the Dugro Tea-Infused Rice for 250 yen. The noodles were thin straight noodles from Mikawa-ya, with a texture that was close to al dente. The noodles on their own were not particularly to my liking, but when eaten as recommended with the creamy karasumi, flavorful ikura, and caviar with a hint of saltiness, the dish became vibrant and delicious. The soup itself had a savory, fish-grilled aroma with a sharp saltiness that paired well. The inclusion of nodoguro fish slices added to the richness of the dish. The char siu had a liver-like aroma and a light taste, showing attention to detail. The green onions complemented the ramen well. The bamboo shoot was average. The rice, when eaten as soup tea rice, was fragrant and well-balanced, providing a delightful experience. The dish was not monotonous, offering a sense of value akin to enjoying a course meal at a Japanese restaurant, though not quite reaching the level of a traditional course.

A customer who wanted to eat delicious ramen came to Yawata-yama [Noodle shop Shiroke]. It was raining, so it was convenient that it was close to the station. The popular menu here is the Shio Soba with Asari and Mussels. Today, I ordered this with chicken chashu topping + garlic butter rice. It arrived in about 5 minutes. The soup, made using only domestic Asari clams, has an amazing umami flavor of kojaku acid. After a solid salty taste, the flavor of the clams comes through. The addition of mussels further enhances the seafood flavor. The thin noodles go well with it. The chashu had both pork and chicken, but I preferred the chicken. Pouring the soup over the garlic butter rice turns it into a delicious risotto. A high-quality Shio ramen. Salt ramen lovers should definitely try it!

Visited after visiting the grave. I was prepared to wait in line for this highly rated restaurant, but luckily we were able to be seated right away as there was no wait. I ordered the Shio Soba with mussels, which is not commonly seen elsewhere. My companion ordered the Shio Soba. The dishes arrived in less than 10 minutes. The soup was incredibly delicious. The mussel broth was rich but not overpowering, allowing you to keep sipping it endlessly. The saltiness was just right, with a subtle and lingering flavor. The balance between the mussels and salt, without one overpowering the other, allowed for a harmonious taste experience. The taste was not like the typical seaside flavor you might expect from mussels, but rather a unique and enjoyable blend. The mussels as a topping had that distinctive flavor you would associate with paella. The low-temperature chicken chashu had a mild and refreshing taste, complementing both the soup and on its own. The pork chashu was also delicious, though not as mind-blowing as expected, just a very tasty chashu. The yuzu and ikura provided a nice touch of flavor variation. I was pleasantly surprised to be able to dine at this restaurant without waiting in line. I tried a bit of the Shio Soba that my companion ordered, and it was served with the toppings in a separate dish, which surprised me. I have tried various types of soba noodles, but this might be the best broth I have ever tasted. The gentle flavor of the broth rose from the bottom of my mouth to the top. It was not a strong broth but rather a smooth and subtle taste. Many places seem to favor strong broth flavors, but this bowl felt like the ultimate essence of broth. When I added the negi oil for flavor variation, it had a burnt taste and overpowered the broth. I think just a tiny amount of negi oil would have been better. Overall, this restaurant is outstanding. I am eager to try their other noodle varieties. Although I don't often go to Hachimanyama, I will definitely visit again when I have the chance. It was a wonderful meal, thank you!

For lunch today, I went to Shirokuro in Hachimanyama. They still have the limited edition cold noodles, so I decided to have them before they're gone for the year. I also ordered two servings of the cold soup for a change in flavor, and got the noodles in a large portion. They offered to just do the flavor change without the soup, but I wanted to try both. I enjoyed the kombu broth, regular soup, and two different flavor changes before filling up on two servings of cold soup. It was a satisfying meal. Thank you.

Today, I visited Menya Shirokuro. I arrived a little before 12 o'clock and there was no line. I had to register with a ticket machine at the storefront and wait for my turn to be called. It seemed like I also needed to register on Line, which was a bit of a hassle. Even though there was no line, I reluctantly completed the registration and was called right away. Since I didn't know what to order, I decided on the soba with broth. I was given a cup from the refrigerator and sat at the counter with a glass of water. The dish was served in about 5 minutes! They handed me the toppings first and then the noodles. I'm not a fan of yuzu, so it was easy to avoid. I took a bite as it was and found it easy to eat. Broth-based dishes often have a strong taste that I don't like, but Menya Shirokuro's soba was surprisingly easy to eat and left a good impression. When I added all the condiments, it was even better! It felt like a complete dish. This might be my favorite type of ramen. Thank you for the meal.

This time, I tried their first special bonito and duck confit cooked at low temperature, which I had been curious about for a while. As a bonus, they also served white rice. There was a description of the bonito soba on the table, which mentioned that the soup was made by extracting the flavors of bonito, tuna, mackerel, sardine, round scad, and saury flakes, resulting in a rich aroma. The ingredients were served separately to fully enjoy the aroma and taste. The toppings included chicken and pork confit, salmon roe, chopped yuzu, bamboo shoots, seaweed, and trefoil. The soup was flavorful with a strong bonito aroma, and the noodles were firm and delicious. The duck confit was tender and flavorful without any unpleasant odor. The rice was also cooked perfectly. Adding fried onions and scallion oil halfway through enhanced the flavor of the soba. This restaurant serves consistently delicious food, and I look forward to trying their dried fish soba next time.

Asari and mussel clam shio soba (1000 yen) "soba for clams only" and garlic butter rice (200 yen). Arrived with a friend around 1:00 on a weekday. There were 4 people waiting in line in front of the store (they already had their tickets and were waiting to be called in). We got our waiting ticket, scanned the QR code on the ticket, registered on LINE, and waited at the store to be called in. One LINE message per waiting ticket. It's convenient not having to wait in line in the heat, but it seems like we can't even eat ramen without a cell phone these days. Received a LINE message and headed into the store to purchase our meal tickets with cash. We ordered the asari and mussel clam shio soba and garlic butter rice to share. The ramen was beautifully presented with clean plating. The garlic butter rice is meant to be eaten by pouring the clam soup over it. The noodles are from a noodle factory called Mikawa-ya. We poured the soup over the rice and drank it all up. It was delicious. Thank you for the meal.

A ramen shop near the station where you have to get a numbered ticket, register on LINE, and line up with only 3-4 people when called. I was interested because I like light seafood ramen. I couldn't see any photos, so I didn't know what was on the ramen, but I tried the recommended salt soba with asari clams and mussels, topped with chashu and seasoned egg. The shop was very clean, with clear instructions on the counter for water and aprons. It was efficient and well-organized. The clear and flavorful soup, two types of light chashu, chicken and pork maybe? I even ordered the seared chashu on top. If you ask, they will adjust the seasoning for you, but the flavor was just right for me. The refreshing scent of yuzu stimulates the appetite. The mussels were only used for the broth and not included as toppings. It was light and the soup was just delicious. If you order rice, you can turn it into a risotto-style dish at the end, so I want to try that next time.

Today's lunch was at Menya Shirokuro. Based on previous reviews, I was worried about the hurdle of waiting in line. Issuing a ticket, scanning it on LINE... Seriously? Will I be able to figure it out? But to my surprise, I was able to get in without waiting, even during lunchtime! What luck! So, I quickly bought my meal ticket at the machine. After much deliberation, I chose the Shio Soba with Asari clams and mussels, half-boiled seasoned egg, Garlic Butter Rice, and Parmesan cheese for the Garlic Butter Rice. The Garlic Butter Rice looked delicious, so I worked backward from there to choose the Shio Soba (laughs). I waited about 10 minutes from ordering. First, they served the Parmesan cheese, followed by the Shio Soba. Then came the Garlic Butter Rice. Let's dig in! The Shio Soba looked beautiful with the topping of Ikura on the Chashu, and the colors were very nice. First, I took a sip of the soup... Wow, the rich flavor of the clam broth is amazing! It's incredibly delicious! I understand why it's so popular. It's rich but not overwhelming. The aftertaste is excellent. Next, I tried the noodles. They were straight and thin, with a smooth and slightly firm texture. It's just the way I like it. The way the noodles soaked up the soup was excellent and very tasty. The Chashu was made of slow-cooked pork and chicken. The chicken was moist and delicious, and the pork was tender, with a hint of warmth from the soup, which made it incredibly tasty. There were plenty of Asari clams, and they were also delicious. The seasoned egg had a rich flavor and a slightly firm yolk, with a creamy center and a rich sweetness and umami flavor that was fantastic. Now, it's time for the Garlic Butter Rice. First, pour the soup over it. Mmm, the slight aroma of butter starts to come through, and the combination of clam broth and butter is irresistibly delicious! The garlic was quite subtle but added a nice touch. Next, sprinkle the Parmesan cheese over it. Let's mix it all together. Voila, a delicious risotto is ready! This was absolutely irresistible! I quickly finished the noodles, soup, and Garlic Butter Rice (laughs). It was so delicious! I was able to eat without waiting, and I headed to work in the afternoon feeling even happier. Thank you for the meal! I will definitely visit again when I'm in the area!

This is a ramen shop located in Hachimanyama that serves clam and mussel broth noodles. I visited on a weekday evening. The broth had a strong seafood flavor and was very delicious. The chashu (roast pork) was also tasty. I would like to come back again. Thank you for the meal.

I visited around 6:30 pm on a regular day and was able to smoothly get a seat. I ordered the Shio Soba with clams and mussels for 1000 yen. The strong aroma and flavor of the mussels were prominent at first, but as I continued eating, the soup had a refreshing taste from the clams. The combination of thin noodles, soft bamboo shoots, chicken breast chashu, mussels, clams, pork chashu, salmon roe, yuzu, and various ingredients was diverse. The chicken chashu had a slight fatty texture and a rich flavor, while the pork chashu was tender and flavorful. The dish ended with a slightly salty taste, but overall it was a bowl full of clams. I would like to come back to try other dishes like the dried fish broth. Thank you for the meal.

Today's lunch was a special treat at Shiroke. Due to the Bon holiday rush, there was a bit of a wait for a table. To pass the time, I sat in the cool Kyoto store across the street and read a book. Finally, when my turn came, I ordered a large serving of cold soba with two different types of cold soup: sesame and aged soy sauce. It was absolutely delicious. It's a shame I won't be able to come back this month, but at least I got to try everything on the menu. The kombu dashi was particularly tasty.

On a holiday afternoon, I visited Shirokuro-san, just a 1-minute walk from Hachimanyama Station. Arriving around 1:30 PM, I was able to enter the restaurant without waiting, despite the scorching sun. The interior of the restaurant is small with only 6 seats, and fast-paced jazz music is playing in the background. I ordered the Shio Soba with Asari and Moules Marinières for 1000 yen using the ticket system. The ramen was beautifully presented with plenty of shell-on asari clams, two types of low-temperature cooked chashu with moules marinières, hosaki menma, accents of ikura and yuzu, and mitsuba. The soup was outstanding, with the straight-forward umami flavor of the clams. The saltiness was just right, not too light for a ramen soup, but also delicious enough to stand alone. All the ingredients were tasty, and I couldn't find any faults with the dish. Personally, I have only found delicious shio ramen at neighboring shops like Seijo Aohata, and Moe Yomen Jyo in Osaka. However, the shio ramen at Shirokuro-san today was just as good. Thank you for the meal!

Ramen Kanto Summer Expedition 13 - Shoyu Ramen 4 in a row, but I was starting to crave salt, so I visited Kochira for the first time. The smooth and chewy medium-thin noodles have a great slurping and refreshing feel. You can also taste the wheat flavor in the noodles. The first bite brings a gradual surge of clam umami, and the saltiness of the soup is just right, allowing the rich flavor of the clam to seep in. Towards the end, the mellow taste of the clam lingers, leaving a gentle impression. The refreshing yuzu flavor also pairs well with the soup, and the seaweed topping is excellent. The tender chicken and pork chashu, cooked at low temperature, has a simple salt seasoning that brings out the meat's umami flavor. The clams, mussels, ikura, and bamboo shoots are delicious toppings. The system of issuing a ticket and calling customers via LINE, as well as the high level of hospitality, were also great. It was really delicious. Thank you for the meal. Restaurant: Menjo Shirokuro @ Yawatayama Dish: Shio soba with clams and mussels (¥1000) Topping: Nori from Ariake Sea (¥100) Time: 13:09 Ticket issued, 9th in line 13:39 Entered the restaurant 13:49 Served the dish [Business Hours] 11:30 - 14:00 18:00 - 20:00 [Sat-Sun] 11:30 - 14:00 [Closed on Mondays]

"Noodle Shop Shirokuro's 'Clam and Mussel Shio Soba, Garlic Butter Rice' 🍜 Located at 1-1-7 Kamitakaido, Suginami-ku, Tokyo. #Shirokuro #ClamandMusselShioSoba #GarlicButterRice #Shiosoba #SaltRamen #SaltRamenLover #Ramen #RamenLover #RamenInstagram #RamenAddict #RamenHunting #RamenFoodie #RamenNoodles #FoodLogHighRating #FoodLogTop100 #FoodLog3point9andAbove #RamenTop100 #FoodHunting #Foodie #TokyoFood #TokyoRamen #YahatayamaFood #YahatayamaRamen"

The clam and mussel shio soba garlic butter rice has a consistently delicious taste! The soup really brings out the flavor of the clams. The toppings are so luxurious, you might think it's too much, but you can't beat the deliciousness. If it were closer, I would go there every day. Personally, one of my top favorite ramen shops!

There was also an option for "flavor-changing dipping broth and finishing rice." In fact, there are three types of flavor-changing dipping broths, and when you order one, rice also comes with it. Additionally, you will get the usual fried onion for flavor-changing. Looking back at the photos, it seems like the table is crowded with small dishes and noodle bowls (laughs). I had tried the flavor-changing cold broths from Fukushima and Miyazaki last year, but I couldn't tell if this year's was slightly different. Today, I added sesame broth (Miyazaki) for flavor-changing. You might feel a bit unsure at first, but it will be a fun meal. The dipping broth for the dipping noodles is delicious. That's why I recommend adding the flavor-changing dipping broth and finishing rice.

I visited the restaurant a little after it opened on a regular day. They have a system where you don't have to wait in line, which is great. When your turn is near, they will contact you on your phone. They had three types of soup: clam, dried sardine, and bonito, but I chose the clam and mussel shio soba, which seemed to be their signature dish. The soup had a delicious clam flavor. The noodles were fragrant and had a good texture, and they tasted great with the soup. Both the chicken and pork chashu were delicious. I would love to eat this ramen again. Next time, I won't forget to order the garlic butter rice that goes well with the clam soup ramen.

On August 2, 2023, I visited Men-dokoro Shirokuro in Tokyo, Suginami-ku. I purchased food tickets for a limited-time cold dipping noodles with dashi, a limited-time flavor changing dashi and finishing rice (tantan cold soup), and low-temperature cooked mixed duck for a total of 2000 yen. I got a queue ticket from the tablet ticketing machine in front of the store and waited to be called. The evening was relatively easy to get in. This month, I tried the cold dipping noodles with dashi, which started on the 1st. The noodles soaked in kombu water were thin straight noodles that can be enjoyed with just kombu water. The dipping sauce consisted of several types of bonito flakes and boiled fish broth. There are three types of flavor-changing dashi, and this time I chose tantan dashi. Pour about three cups of dipping sauce into the tantan dashi container and then enjoy the noodles. The toppings included Mitsuba, yuzu peel, ikura, bamboo shoot menma, and crispy flavor-changing fried egg. For the tantan dashi, there was meat miso, cucumber, and sesame sauce. The chashu consisted of duck, pork, and chicken, all cooked at low temperatures. I love duck, so I added extra duck on a separate plate and mixed the finishing rice into the tantan dashi, adding more dipping sauce. I finished it all in a jiffy. There were so many flavor-changing items that I felt like I needed more noodles. Next time, I'll go for a large or extra-large serving. Thank you for the meal! #ramen #dipping noodles #Men-dokoro Shirokuro #ramen memo #noodlestagram #Suginami-ku, Tokyo #experimental noodle lift #chashu lift

Hachimanyama Station's top 100 restaurant, "Men-dokoro Shirokuro", has implemented a ticket system to address complaints about noise from the long lines. First, you get a ticket in front of the store, then you wait quietly in line when your QR code is called on your phone, and finally you enter the store when called on the transceiver at the entrance. I got in quickly with a ticket for 3 people at 13:20 on a weekday. The highlight was the limited edition "cold dashi tsukemen" on its first day. The broth had a delicate kelp water with a refreshing yuzu aroma, paired with smooth and delicious noodles. The broth, made with bonito and dried fish, was flavorful and elegant. The chashu ramen with chicken, pork, and duck was also delicious. The dish came with ikura, yuzu, and mitsuba, adding a touch of elegance. The "taste-changing dipping sauce and finishing rice" with a little less rice and a mix of sesame and meat miso was a hit. Mixing the dipping sauce with the cold broth and transferring the yuzu ikura on top of the noodles to the broth was my preference. Adding fried garlic and green onions gave a boost of flavor. The soup refill was also enjoyable. The meticulous cooking and excellent service made this place a must-visit with no flaws. The unique masterpiece of the detail-oriented owner is simply outstanding.

Boiled dried fish and fruit dashi cold soba for ¥1300, Yamagata dashi rice for ¥300 at Menya Shirokuro in Hachimanyama. Next, we moved to Hachimanyama and went to "Shirokuro." We took a waiting ticket as there were 10 groups ahead of us, and received a notification on LINE after about 30 minutes. Inside the restaurant, we looked at the ticket machine and decided to try the limited edition cold noodles with Yamagata dashi rice. The broth had a mild flavor of eel dried fish and a perfect balance of watermelon, muscat grapes, and melon, which were in season. The limited edition had extra fruits as it was the last day, and we appreciated that. The ramen came with duck and chicken chashu, zucchini, tomato, and trefoil. The noodles were smooth, medium-thin, straight noodles. After finishing the noodles, we poured the soup over the Yamagata dashi rice and enjoyed the remaining soup with sansho pepper oil for a flavor change. I love the aroma of sansho pepper, and the Yamagata dashi rice was delicious as well. We finished our meal and soup completely. #Shirokuro #Suginami-ku #Tokyo #Ramen #Gourmet #Noodlestagram #Noodlelover #Ramenlover #TokyoRamenMania #RamenPatrol #Japanesefood #RamenNoodles