Today's dinner was at a station-side restaurant to avoid getting wet in the rain. The floor staff seemed to be a friendly and polite Asian foreign woman, with a slight accent. I ordered champon and plate udon as the main dishes, with side dishes like fried rice and gyoza. There were different types of champon available, and I chose the spicy red champon for 946 yen. I opted for 1.5 times the regular noodle portion for an extra 110 yen. When the champon arrived, it looked like a large portion at first, but it was actually served in a shallow and wide bowl, making it appear that way. The dish contained 250g of vegetables and various ingredients like bean sprouts, carrots, cabbage, wood ear mushrooms, onions, pork, fish cakes, and fried fish paste. The noodles were round and slightly thick, with a chewy texture. The soup was a combination of chicken and pork bone broth with added seafood flavors, offering a complex and rich taste. The spiciness was stronger than expected, with a good depth of flavor. I thought about adding some chili oil from the condiments on the table, but it turned out unnecessary. As I left, I noticed that the counter seats were occupied by women. It seems that the counter seats have the benefit of free noodle upsizing or extra vegetables. I was initially guided to a table seat by the staff, but I would have preferred the counter seat if I had known about the special offer. Perhaps they prioritize women for the counter seats since they may not often order extra portions. The restaurant's name, "Jigemon," means "local" in the Nagasaki dialect.

This is my third visit. I have already tried the white and black champon which were delicious, so today I decided to go for the seasonal limited cold sesame soy milk champon. The rich soup made with sesame and soy milk, combined with thick noodles that go well with plenty of vegetables like bean sprouts, watercress, and carrots, is delicious! The staff is also very polite and efficient, making it a pleasant dining experience.

A new player in the ramen scene standing at the Ikebukuro West Exit Esola. Perfect for grabbing dinner on the way back from Tokyo Metropolitan Theatre without getting wet in the rain. Currently a hidden gem in the building. The soup is light, the noodles are chewy. The taste is decent. The counter seats offer free extra vegetables or noodles. The staff are friendly, and the prices are reasonable.

I visited "Jigemon Chanpon Esola Ikebukuro" on the 6th floor of Esola Ikebukuro, just outside the Ikebukuro station gate, on a Saturday in June 2023 at around 11 am. The restaurant was of a good size with a few customers already seated. I sat at a table by myself and ordered the "Sara Udon" for ¥946. After a 7-8 minute wait, the dish was served. The Sara Udon had a generous portion, with crispy noodles topped with a flavorful sauce that blended well as I ate. The sauce, made with pork bone soup, was rich and savory, complementing the vegetables, fish cakes, and a moderate amount of pork meat used as toppings. Drizzling the table-side golden butterfly sauce enhanced the flavor even more. The addition of mustard on the edge of the plate provided a stimulating aftertaste. Enjoying the texture of the wood ear mushrooms added another dimension to the dish. Adding vinegar generously after Worcestershire sauce brought out a tangy accent that heightened the umami of the Sara Udon. The mainly bean sprouts and cabbage provided a refreshing crunch. While the thin crispy noodles were slightly powdery at first, they harmonized well with the sauce and became enjoyable. Using the garlic chili oil provided on the table to add flavor and spice was also a good option. Enjoying the Sara Udon while changing the flavors throughout the meal brought a satisfying feeling by the end. Considering the generous amount of toppings, the price of ¥946 seemed reasonable and worth it. I felt grateful for the convenience of being able to enjoy Chanpon and Sara Udon at "Jigemon Chanpon" inside Esola and completed the payment. I would definitely want to visit this place again.

After the "San'yutei Banten Doyenkai" solo performance, I went to a restaurant. I ordered the black champon and gyoza set with extra vegetables, a small portion of noodles with Sapporo Red Star beer, and a side of vegetables with Kincho sauce. The option to choose different combinations is good. However, the black champon's flavor was not quite clear to me. Next time, I will try the white champon and gyoza set with fewer noodles for a second attempt. I still want to taste the flavor of the tonkotsu soup. Evaluation is pending. Now, off to the "Shirauke Kaneko Ninenkai" in Mitaka.

I was originally planning to go to a different restaurant for a quick curry lunch because my morning work was running late. However, I was drawn to a poster for curry at the same restaurant in the basement of the building, so I changed my mind and decided to eat there. I ordered a curry dish with rice, expecting a curry flavor. When the dish arrived, it was filled with plenty of vegetables and looked appealing. However, the curry flavor was very weak and the taste was muddled by the cheese on top. I tried to make it more flavorful by pouring the thin curry soup over the rice, but it still lacked the strong curry taste I was hoping for. As I continued to eat, the noodles absorbed the sauce and became heavy, making it difficult to finish. At that point, I started to doubt the quality of the other menu items at the restaurant. I hope that the restaurant focuses on improving their menu in the future.

I went to Esora and had the cheese curry champon. I asked for the complimentary grilled xiaolongbao by adding a LINE friend through the table sign. The curry soup was rich and delicious, but if you're looking for the authentic champon flavor, I recommend choosing the traditional champon instead. The xiaolongbao had a chewy texture.

I had only been to expensive and mediocre tasting restaurants in the past, but this one was cost-effective and convenient in terms of location. The saltiness was just right and easy to eat. There isn't any particular standout point, but I liked that it was directly connected to the station, had a clean interior, and most importantly, I love champon (laughs).

About half a month ago, I watched Ikuta Toma's "Yudo" and suddenly felt like eating plate udon after a long time, so I was looking for an opportunity. I had work in Urawa, so on the way back, I went to a champon restaurant on the 6th floor of Ikebukuro Esola. It was just before 5 pm, with one customer already there and more coming in later. A friendly old man greeted me with a smile. Unusually, I didn't pay attention to the limited menu and ordered a plate udon small (-50 yen) with extra vegetables (+100 yen) and extra meat (+200 yen). It cost 1130 yen in total. By the way, the extra vegetables contain 350g, which is the recommended daily intake for adults. It was served in about 7-8 minutes. The thick ankake sauce was poured over the crispy thin noodles (*´▽｀*). Even though I used to dislike the slimy texture of ankake when I was a child, it tasted delicious! It was very satisfying with plenty of ingredients. The red (spicy oil) and yellow (mustard) condiments were generously added as usual. The evil feeling was less intense than usual, maybe because it was softened by the yellow condiment? I hadn't eaten plate udon since my high school trip to Nagasaki, but surprisingly, I might like it (σ*´∀｀). I need to make up for all the missed opportunities to eat it from now on!

Shopping paradise Ikebukuro. Seibu, Tobu, Lumine, Parco, Esola, and so on. There are plenty of department stores directly connected to the station, as well as electronics stores, the latest movie theaters, Animate, and more, making it a city where you won't have trouble buying anything. However, there are some places with fewer people, like Esola. One of those places is where I quietly recommend a champon (noodle dish) restaurant called "Jigemon Champon." One good thing about this place is that you don't have to wait in line. With the recent decrease in people due to COVID, you can definitely get in without waiting on weekdays, which is highly appreciated. Plus, you can get plenty of vegetables, and the location being directly connected to the station makes it easily accessible. The interior is also clean and cozy. You can get free xiao long bao with a LINE coupon. I didn't have high expectations since it was free, but it was surprisingly juicy and delicious. The champon comes in three flavors: white (normal), red (spicy), and black (māyu). Personally, I like the red one, but it's quite spicy, so I usually go for the white. The pink object on top is thinly sliced kamaboko (fish cake). The aroma of the fish cake spreads gently in your mouth, showing good taste. I never expected to be impressed by a chain restaurant like this. It's a wonderful corporate effort. The default with plenty of vegetables is my personal favorite point. It's similar to Ringer Hut, but the noodles and vegetables here are not as mushy, and I think the quality is higher. As a result, the prices are slightly higher (around 900 yen per bowl, which is only cheaper than Ringer Hut). The noodles are thick and have a satisfying chewy texture. There are plenty of condiments available, so you won't have any trouble. This is the red one that my companion ordered. In terms of taste, this is the most delicious, but it's quite spicy, so I recommend sharing with someone else if you order it. Thank you for the meal. The service is quick, so you can eat quickly and leave quickly, which is fantastic. This is truly the salaryman's best friend.

I discovered Jigemochanpon in Ikebukuro, which I had previously eaten in Kanagawa. It turns out it's a chain restaurant. I didn't know that. I remember it being delicious, and this time it was really good too. I tried the set with Agodashi rice and black chanpon this time. The black chanpon was delicious! Highly recommended. It's also great that you can get lots of vegetables. As for the Agodashi rice, personally, I thought it was just okay. I'm quite hooked on it. I'll definitely come back!

I usually don't go to the restaurants in Esola unless I have a good reason, but circumstances led me to visit the dining floor of Esola. I initially planned to go to Temujin, but it turned out to be a bar, so I passed. I was then drawn by a lively call to the champon restaurant on the same floor. The restaurant was mostly filled with young couples, so I sat at the counter as I was alone. There were various types of champon available, but I was craving the flavor of black oil, so I ordered the C set which included black champon with grilled xiaolongbao. I also ordered a highball. As I slowly sipped on my highball, the grilled xiaolongbao and champon arrived. The champon was served in a deep dish-like bowl, with finely cut vegetables and pork. It had a clean and elegant presentation, designed for easy consumption, with a crisp and refreshing texture and a mild soup with a hint of sweetness from the black oil. The noodles were strong and curly, requiring a more delicate eating approach to avoid splashing the soup. The xiaolongbao was not too hot, making it easy to eat. The restaurant, located on the upper floor of Esola with a good view, seemed to cater well to female customers with its refined and sophisticated champon. Overall, the taste was good. Personally, I prefer the hot and hearty champon made in a wok, but it's a matter of preference. There aren't many champon options in this area, so if you want to enjoy champon without walking far from Ikebukuro Station, this restaurant is a good choice.

Visited Esora for champon after a long time craving for some warm vegetables. It was lunchtime and the place was almost full, with solo diners ranging from salarymen to young women. The menu was simple, with options of white, black, or red champon. I decided to try the champon with udon noodles, which was a first for me (lol). I should have gone with the white one in hindsight. The dish arrived hot and thick with a generous amount of vegetables. The strong thick sauce allowed the noodles to stay crispy until the end. Listening to other orders, it seems like the white champon with extra noodles is a popular choice among men. Putting that aside, the vegetables were crunchy, the sauce was thick and the noodles were crispy until the last bite. All this for less than a thousand yen is a good deal. Thank you for the meal. I will definitely visit again. ^_^

The taste is okay, but I wonder if this location can pay off. It's a bit out of the way and doesn't seem to attract many customers, so it might struggle. Unless they have a specific reason to visit the store... Anyway, thank you for the meal.

White Chanpon ¥830 Ago Tamameshi ¥180 Located on the 6th floor of Esola, this Chanpon restaurant offers counter and table seating. I opted for the Ago Tamameshi set. The Chanpon had a fragrant aroma and a rich soup, which was delicious. As a regular Linga Hut customer, I was impressed by trying somewhere different. The rice tastes better when topped with the soup. Eating it plain is just okay. It's strange how much it changes when the soup is added. Perhaps I simply like this soup. Some customers ordered gyoza and xiaolongbao, which might be a better choice.

We went as a family on Sunday afternoon. They kindly warmed up the baby food for us. Thank you! They didn't have baby chairs, so we kept the baby in the stroller. We ordered a plate of udon noodles and black champon with fried rice set. The plate of udon noodles was average. The sauce wasn't too hot, so it was easy to eat. They had Worcestershire sauce and other condiments for flavoring. The champon was black, maybe with mayu? It had a garlic flavor and was delicious! It didn't taste much like champon anymore, but it was still good. The fried rice seemed like it was reheated and lacked enough stir-frying. It was just okay. The champon was really tasty though. I would like to try the xiaolongbao and other champon dishes next time! My wife really liked the champon. Thank you for the meal!

I visited the restaurant "Jigemon Chanpon Esola Ikebukuro" located on the 6th floor restaurant area of the commercial building "Esola Ikebukuro" directly connected to Ikebukuro Station for the first time during lunchtime in mid-May. The restaurant has a total of 35 seats, including counter seats and table seats, and I was guided to a 2-person table seat. I ordered the "C set" (1180 yen including tax) from the set menu on that day. The "C set" includes a choice of one item from 4 types of chanpon (medium size), and I chose the plate udon. After a short wait, the plate udon was served. The noodles in the "plate udon" were thin fried noodles. The dish was filled with plenty of ingredients such as pork, cabbage, bean sprouts, carrots, and other vegetables. I sprinkled a bit more vinegar from the table onto it according to my preference and tried it right away. The flavor was delicious, with the umami of the ingredients melting in well. The thin noodles were easy to eat as the sauce coated them nicely. With plenty of meat and vegetables, it was a satisfying lunch with the included half-fried rice. Thank you for the meal.

On the 6th floor of Ikebukuro Esola, there is a restaurant floor with a beautiful interior. I arrived around 2:00 pm on a weekday and there were 3 customers already there. Although it was my first time at this restaurant and I wanted to try their classic menu, I was tempted by the limited-time offer of super spicy red ramen. The ramen was indeed very red, with plenty of fried garlic sprinkled on top. The soup had a tonkotsu base with a hint of seafood flavor. It wasn't as spicy as it looked, but the flavor of the fried garlic was strong. The noodles were thick and chewy, more like what you would expect in an oil-based ramen rather than a traditional ramen. While it didn't quite feel like eating ramen, it was a delicious and spicy noodle dish with lots of vegetables.

When I saw the poster with the words "jigemon chanpon" at Ikebukuro Station, I had high hopes for a chanpon restaurant within walking distance alongside Ringer Hut. However, upon reading about the soup made from domestically selected pork bones simmered for a long time at high heat to extract all the flavors, I had a feeling that it might not be a true "jigemon" (a local specialty of Nagasaki) chanpon. Without the adjective "jigemon," I would have rated it as a decent "chanpon-style light pork bone ramen" with an average score of 3 as a ramen shop. Many places mix pork bone soup, but authentic chanpon should have a chicken broth base. To be called Nagasaki chanpon noodles, a special kansui (alkaline solution) should be used, but they call it homemade chanpon noodles without any narrow-minded criticism. The chicken rice was mushy, and while Kyushu tends to cook rice softer than in Kanto, this was overdone, almost like it was undercooked. The thin plate udon noodles were slightly thicker than my personal preference, not quite like Nagasaki plate udon, but they were still tasty with the proper golden butterfly sauce. Without the personal exaggeration, if the chicken rice was decent, I would give it a 3.0 rating.

The "Vegetable-Focused Chanpon" with various unique details. Located on the 6th floor of Esola, a commercial facility near the old Metropolitan exit opposite Ikebukuro Station West Exit, this restaurant opened in November 2021. "C Set Chanpon (medium) + kashiwa rice" (1,080 yen) - as shown in the photo. You can choose from 4 types of noodles for the chanpon. I was tempted by the black chanpon and red chanpon, but ultimately decided on the white one to savor the basic soup first. The white chanpon had a delicious tonkotsu white broth soup with a consistent flavor. The vegetables added a nice touch to the overall taste, complementing the soup well. The noodles were also tasty with a good texture. The kashiwa rice, although not expected to be exceptional, turned out to be decent with a surprisingly good gold butterfly sauce. Overall, it was a satisfying meal. (By Kyonatsu Shuukuu, 3/11/2022) (4/5)