I visited Medika Soba Ginyo for the first time today. I had been curious about this restaurant for a while, but hesitated to go because I saw on Tabelog that they have many days off, require internet reservations (only on Saturdays), and have a note saying "Customers without reservations will be seated after 14:30." Today, I woke up early and thought, "What should I have for lunch from the morning?" so I checked Tabelog again. I confirmed Medika Soba Ginyo and thought that if I go a little before 11:00 on a weekday, it might not be too crowded. I arrived at the restaurant at 10:45, 15 minutes before opening, and there were 4 people waiting outside. Luckily, it wasn't as crowded as I expected. At around 11:00, the owner welcomed everyone inside, and there were 4 more people waiting outside. The interior only had an L-shaped counter with 5 seats, but the spacing between each seat was quite wide. I purchased meal tickets from the ticket machine near the entrance. This time, I ordered the recommended dish, "Jochu Chinese Style Ajitama Medika Aged Soy Sauce" for 1,090 yen and "Steamed Warm Rice with Onsen Tamago" for 300 yen. I let my wife take the 5th seat on the first round, and I was the first in line inside the restaurant. The owner carefully made each bowl of ramen, so when the 5th customer's ramen was being made, the 1st customer had left, allowing my wife and me to be served almost simultaneously on the first and second rounds. In the end, including the waiting time outside, it took 30 minutes to be served. The ramen was beautifully presented and looked delicious. The soup was a brownish color, slightly translucent broth made from a combination of animal bone broth and dried fish broth, with a hint of flavored oil on the surface. It had a rich soy sauce flavor and the umami of the broth without any bitterness or off-flavors, making it really delicious. The noodles were thin, straight, and low in hydration, with a moderate firmness and a good bite, with a great wheat flavor. The toppings included 3 slices of thinly sliced chashu, chicken chashu, ajitama, green onions, nori, mitsuba, and sudachi citrus. The thinly sliced chashu was small but came in 3 slices. It was made from pork belly cooked at a low temperature, so it had little fat, but when you chewed it, the umami of the pork fat spread in your mouth, making it deliciously rich. The chicken chashu had a crispy bite but a moist texture, allowing you to enjoy the umami of the chicken, making it also very delicious. The ajitama was 70% firm, with a creamy yolk that was deliciously rich. Each topping played its role well and was delicious in its own way. The "Steamed Warm Rice with Onsen Tamago" may have been cooked with nori, as the nori flavor was delicious and the taste was richer than at other restaurants. The onsen tamago on top made it easy to imagine how delicious it would be when mixed and eaten. Popular restaurants are popular for a reason, because the food is delicious (of course). I drank every last drop of the soup, and I even wanted another bowl, but I was afraid of the stares of those waiting outside, so I left looking forward to my next visit. It was a really delicious ramen. Thank you for the meal. I will visit again.

At lunchtime, I saw a business announcement on X(Twitter) that they were open on Tuesdays! I decided to extend my journey and revisited Gin-u-san. ■ Meji Fish Soy Sauce (extra meat) ■ 1090 260 Duck Char Siu Rice 400 Finally, Meji Fish Soy Sauce! Let's take a bite - delicious! ・ No miscellaneous taste, just a strong bonito flavor ・ The flavored oil is effective, bringing out the umami broth. The balance is really good, this is definitely worth finishing. ・ Thin noodles, a notable feature is how thin they are ・ The noodles hold up the soup well, despite being thin, you don't feel any stretch ・ The extra meat toppings are all hits! Pork, chicken char siu, lots of meat added, the fatty parts are excellent ・ Other toppings include greens, egg, seaweed, and myoga, the myoga is really good too Duck Char Siu Rice ・ Three thick slices of duck char siu ・ With coriander, greens, egg yolk ・ Wasabi is the key point again Duck is delicious! It goes well with wasabi! I thought the salted chicken white broth was good the other day, but I was surprised by the completion of the Meji Fish Soy Sauce! This is a highly satisfying bonito soy sauce! There were various items in stock today, and it happened to be open irregularly, which was lucky. The humble and kind shop owner's dedication is conveyed to the customers, and the clientele is good, and I also saw gifts being exchanged. It's a wonderful shop where everyone supports each other, it's not just about the taste, I believe the high ratings of this shop. Thank you for the meal! The goldfish curtain is lovely.

For today's lunch, I visited this restaurant where the owner and the name of the restaurant have changed, and the reviews on Tabelog have been reset. The previous restaurant, called "Chuka Soba Uo Shizu" near Arai Station in Shizuoka Prefecture, seems to have opened. I arrived at this restaurant before noon, with no line and three customers ahead of me. Today's specialty was Medika fish. I ordered the Medika soy sauce ramen with grilled and boiled Medika, along with clams and Kujyo green onions, for 1200 yen. The soup was truly delicious. The noodles were medium-thin straight noodles made by Sugano Seimenjo. The toppings included one piece of chicken chashu, two pieces of pork chashu, seaweed, flavored egg, greens, Myoga ginger, and green onions. Clams and Kujyo green onions were served on a separate plate. After eating a bit of ramen, I transferred the clams and Kujyo green onions to the bowl, which added a pleasant change in flavor. The clams were also very delicious, and the generous amount of Kujyo green onions was tasty. I would like to visit again if I have the chance. Thank you for the meal.

On a weekday afternoon, I finally visited the highly-rated restaurant "Mejika Sobagin Uo" in this area for the first time, guided by the railway's cute character from Tachikawa to Manpukuji by monorail. I aimed for the restaurant but got a little lost, even though the Hijikata Toshizo Memorial Hall was supposed to be a landmark. However, I arrived at 1 p.m. and was able to enter without waiting in line! It's actually quite close to the station, haha. Hida Jidori Kaio Shio Paitan for 1,100 yen (limited to the second bowl) and Kamaage Chuka for 490 yen. The Kaio Shio Paitan was delicious! It was richer than I expected yet had a refreshing aftertaste. The chicken and shellfish broth was amazing! The flavored oil was probably chicken oil. The thin noodles paired well and were chewy. The toppings of chicken, pork chashu, green vegetables, egg, leeks, and myoga were great accents. The chicken and shellfish broth was rich but easy to drink, making it the star of the dish. The Kamaage Chuka with flat noodles had a good wheat flavor. Coating it with egg made the noodles milder. Wasabi, wasabi, wasabi! Wasabi went really well with it. I mixed the wasabi in and finished it all. Anyway, the chicken and shellfish salt soup was delicious! It's probably top-level in the realm of chicken white broth. The rich soup paired well with the noodles. Since the noodle portion was small, you might choose to have rice or go for the Kamaage Chuka. The owner was friendly and told me various things about the shop: the color of the noren curtain, the characteristics of the soup, the story of Kamaage, the insistence on wasabi, and the Hijikata Toshizo Memorial Hall. The shop doesn't seem intimidating and seems suitable for casual dining. There were many young customers. The menu seemed complex, but the owner's dedication shines through, making it a great shop. Next time, I'll have to try the Akadon (Mejika broth) too. It was delicious. Thank you for the meal!

After the renewal from the previous Uoao, I finally made my first visit. The clear soup, well-arranged noodles, and lightly colored toppings create a very beautiful visual. The soup has a seafood flavor with the taste of clams spreading in the mouth. The thin noodles go well with the soup, and the myoga serves as a refreshing accent in the middle of the meal. There are two slices of rare pork chashu and one slice of chicken chashu, both very tender and delicious.

Black-backed and kamasu, grilled hirame with Medika soy sauce for 1080 yen. Kamatama ramen for 490 yen. Arrived on Sunday at 12:30, no line. Served in about 10 minutes. The smell of dried fish isn't strong, but the flavor is very deep, with a thick dashi broth that is elegant and refreshing. The Medika is made from Souda bonito, which is richer than regular bonito. The thin straight noodles have a smooth and chewy texture. The soup lifts everything up. The chashu is made from pork shoulder and chicken breast. The chicken breast was the softest I've ever had. The seasoned egg and greens were also perfect. When Medika is available, the red noren curtain is up, but it's not always there. I recommend going when the red noren is up.

This place is where "Uo Ao" and "Medaka Soba Ginyu" gained popularity last month in this area. I don't know the details about the relationship between the old "Ginyu" and the current "Ginyu," but I finally made it here. I arrived at 1:30 p.m. However, I couldn't find any coin parking lots around, and I didn't know where the store's parking lot was. I entered the store and asked, but I couldn't find any landmarks in the vicinity. As I stood bewildered for a while along Koshu Kaido, a man pointed to a site one ahead of me. He was probably a customer who was inside the store when I asked about the parking lot. I think he noticed me wandering around about to leave. Should I have properly thanked him? If he hadn't come, I might have given up and gone home. I would like to take this opportunity to express my heartfelt thanks. Thank you very much. A few minutes later, when I returned to the store, I was greeted with a warm smile by the owner. On that day, a red noren indicating Medaka was hanging. ◇Three types of dried fish and bonito salt [Soup] The dried fish are kamasu, seguro, and hirako. I'm not a fan of dried fish, but I didn't sense any smell or bitterness. [Noodles] Made by Sugano Seimenjo. A characteristic of medium-thin noodles with a gentle wave-like form. [Ingredients] Two types of chashu (pork/chicken), seasoned egg, seaweed, greens, green onions, and myoga. [Impression] The richness of the first bite shines. I ate it all at once without losing the initial impact. I saw some negative opinions in reviews I read beforehand, but when I actually tried it, I was overwhelmed from start to finish. Basically, it's an operation for one person at a time. My portion was made by a young assistant, not the owner who had been in the kitchen until then. Both the visual and taste were beautiful. The ramen, of course, but both of them were gentle, and this place is already certain to be rated as a top 100 store. I think it's only natural.

I don't usually line up for noodles, but I decided to try EatLog's 3.89 rating since I was nearby for an errand. There are four seats outside the restaurant, but the left side smells like garbage from the nearby apartment trash area. The right side is warm from the air conditioner unit. It's barely shady for the upper body in this season, while the lower body is basking in the sun. Inside, there are three seats, and you pay at the ticket machine. I tried the Kujo Negi something ramen. The portion was small, and the taste was different from typical ramen. It didn't suit my taste.

When I saw the news that "Uo Ao," which had previously ranked as one of the top 100 restaurants, had closed, I was quite shocked. However, it has now reopened under the name "Medika Soba Ginyo." Today, I ordered the recommended dish: - Jochuka Hida Jidori Clam Salt Paitan Ramen - Topped with Char Siu and Today's Egg Over Rice First, the ramen presentation was beautiful as always. Initially, I tend to find salt paitan ramen heavy and overwhelming, but this clam salt paitan was different. It started with a rich chicken flavor followed by a burst of clam umami, leaving a light and refreshing aftertaste. The char siu included both thinly sliced pork and juicy chicken breast, with the latter impressing me with its tenderness and juiciness. The egg over rice was served with a dashi soy sauce that complemented the egg and char siu perfectly. Wasabi on the rim of the bowl added a nice touch. This restaurant changes its menu seasonally, so I look forward to visiting again. The appearance, taste, everything was of high quality, and I left extremely satisfied! Thank you for the meal! 🏃‍♂️

I entered a ramen shop that took over a popular spot. The layout is exactly the same as before. Access by car is still a bit tricky. I parked at a coin parking lot a little further away and walked. The Hijikata Toshizo Birthplace Museum was closed that day. It would have been nice to visit both at the same time. There was no line at the shop, but it was just full when I entered. Seems reasonably popular. There are chicken ramen and dried fish ramen. I ordered one of each. The chicken ramen is made with a rich chicken soup in a straightforward manner. The impact of the chicken oil is strong. The dried fish ramen uses three types and has a good balance. There is no unpleasant smell or bitterness, just a simple concentration of umami. The additional toppings of Kujo negi and clams are also delicious. Kujo negi has no spiciness, so you can eat it heartily, and it pairs quite well with the dried fish soup. There aren't many similar examples, but this potential seems quite large. The quality of each ingredient is high. Yes, this ramen shop is quite impressive, not inferior to its predecessor, despite the access issue.

The refined dried fish broth is fragrant and delicious! The beautiful presentation is enjoyable to look at! I visited during lunchtime. The restaurant is located about a 5-minute walk from Tama Monorail station. It takes quite a while to transfer from Tachikawa on the Chuo Line. I visited around noon on a Saturday and there was a wait for about 3 people, but we were seated in about 5 minutes... It's a highly rated restaurant, but perhaps due to its poor location, it's not crowded... I ordered the three kinds of dried fish and bonito soy sauce for 1,090 yen, which was served in about 3 minutes. [Visual] Extremely beautiful! The arrangement of the colorful ingredients is perfect! It's nice to see the noodle line and the beautiful soy sauce soup. [Soup] First sip... delicious! The refined dried fish soup is delicious! It seems to be made with mackerel, hirako, and seakelp, with a fragrant and refined taste. If the location were better, it might have long lines. [Noodles] Thin straight noodles. The texture when chewed is good and delicious. It might get soggy a little quickly... [Chashu] Pork and chicken. The pork chashu is too thin and unsatisfying. [Greens and myoga ginger] Personally, I liked them as they were delicious. [Flavored egg] I definitely want one. The gooey yolk is nice. After finishing the meal, the impression was that the refined dried fish soup was delicious. The portion size is a bit small. A second serving, such as Kama-tama ramen, is available as a limited option. I want to try the second serving next time. It was delicious and enjoyable!

Shoyu with three types of boiled anchovies and bonito flakes for 1,090 yen, and Kama-tama ramen for 490 yen. I had been wanting to visit Ginyo-san for a while. I could easily imagine that it would be crowded during lunchtime, so I visited just after 2 o'clock, right before closing. I was worried about them running out of ingredients early, but when I arrived, the curtain was still up and there was a sign at the entrance saying they were open. I happily entered, and to my relief, there were no other customers at first. Shortly after, two other customers arrived, but my ramen was served in about 5 minutes. The soup was so beautifully clear that I couldn't help but exclaim, "Delicious!" The harmonious soup was outstanding. The noodles were very thin and had a great texture. The chicken chashu was thick yet tender, and the thinly sliced pork chashu was also delicious. The Kama-tama ramen comes in shoyu and salt flavors, with a choice of regular thin noodles or flat noodles. I chose the shoyu with flat noodles. I broke the egg into the piping hot noodles and mixed in some wasabi. The warm noodles with the hint of wasabi had a strong flavor without too much spiciness. I was very satisfied with both dishes. I thought about trying the clam salt ramen or black soy sauce ramen next time, but I heard there was also chicken broth ramen from a recent review. The menu seems to change depending on the season and ingredients, so if it's still available next time I visit, I'll try the one I haven't had yet.

At the restaurant, the "Aji and Se-kuro Niboshi Shoyu Ramen" was priced at 1090 yen, and the interior was hot. I visited on a Saturday. Despite having a rating of 3.9 on Tabelog, there was no line. Could it be that the location is just too bad? Initially, the soup tasted like regular soy sauce, but it seemed to be settled at the bottom, and when mixed, the flavors of horse mackerel and simmered dried sardines hit hard. It's an elegant soy sauce ramen. The noodles are soft thin straight noodles. They don't have any particular standout feature, but they paired extremely well with this soup.

Hello, this is Sapiyo. A renewal restaurant following the tradition of "Uo Shizuka" with seafood extract and chicken oil! Today, I will introduce "Medika Soba Ginyo." This place has changed its name from "Uo Shizuka" and undergone a renewal. The previous owner of "Uo Shizuka" was in charge for a while, but now it has been passed on to the second generation. Reservations were required on weekends during the previous era, but it seems to be relaxed now. So, I decided to visit. The nearest station is Mangenji Station, about a 20-minute walk from Keio Line's "Takahata Fudo" Station. I visited on a public holiday. There were no customers 50 minutes before opening. There were about 7 customers at the opening. I purchased the "≪Jou Chuka≫ Kamasu and Se-kuro niboshi soy sauce" with a food ticket for 1,090 yen. It's quite a price for a default ramen. The operation... Oh, it's only one bowl per person. It hasn't changed since the Uo Shizuka era. I was a bit surprised. Inside the restaurant, there were two staff members, the owner and an assistant. The owner has a friendly demeanor. They placed the dish on the counter, saying, "It's very hot, so be careful." When I tasted it, the soy sauce flavor was strong, forming the taste profile. The allure of chicken oil was more prominent than expected. While feeling the elegant oil of chicken, the proud seafood flavors expanded. Personally, I was surprised by the tuning between the sauce and oil. I thought it would be more intense, but I prefer the rich and delicious essence spreading out like this rather than the strong flavors of dried fish and bonito coming through. The noodles were medium-thin and straight, with a slightly firm texture and a hint of softness, making them enjoyable. The toppings included low-temperature chashu, chicken breast chashu, myoga, 2 sheets of seaweed, greens, and half an egg. I finished it quickly. I probably enjoyed a bowl made with ingredients from Suruga's country. It was a bowl that focused on harmonizing the ingredients without making them stand out too much. Next time, I plan to go on an expedition towards Ito to find and enjoy the differences with the current "Uo Shizuka." Thank you for the meal.

It was very delicious♪ The staff at the restaurant were very polite. I'm not very knowledgeable about ramen, but I could tell it was delicious haha. It was the most delicious flavored egg I've ever had! The chicken ham? was also very tender and I wanted to eat it again ^___^

I've been wanting to visit this place since my younger days, but due to its location in Hino, I couldn't make it there easily. Finally, I was able to visit during the Bon festival period, in the midst of a half-hearted timing, and despite the rain coming and going, there was no line even in the middle of lunchtime at 12:30. With only two people inside the empty restaurant, I ordered the Shoyu Ramen with sea bream and black back anchovy, adding a seasoned egg on top. The strange presentation resulted from combining the default half portion with the additional toppings. The taste is simple and delicious, but not as strong in broth flavor and aroma as I expected. The straight thin noodles were delicious, with a good firmness despite being thin. The restaurant name has changed, and since the new owner took over in March this year, I am not sure if that has had any impact. I look forward to observing the changes to come.

A highly rated ramen shop with a 3.89 rating on Tabelog. I revisited after they were unexpectedly closed last time. Took the Keio Line on a Sunday for this food expedition. Arrived before opening and only one person ahead of me in line. It was hot outside. The staff were polite and welcoming. I ordered the Asari Kujou Negi Medika Chuka. The soup was delicious, rich with the flavor of souda gatsuo. Perhaps the base is clam. The noodles were thin, almost like somen noodles, a bit on the softer side. The service was quick. The asari (clams) were tender, along with the pork, chicken, and char siu, all cooked at a low temperature. The green onions and myoga were refreshing and delightful. It's been a while since I finished a bowl of soup completely. I also tried the Kama Tamago Chuka, like an extra serving of noodles. It came with a raw egg, bonito flakes, wasabi, spinach, and seaweed. Mix it all together. It was delicious, but if the noodles were a bit thicker with more bite, it would have been even better. The soup was truly the highlight.

【Order】Hida Jidori Clam Salt Paitan (topping) Half-boiled egg → 1 piece, Kujyo Negi soup without Kama Tama Chinese (2nd bowl limited, no toppings)【Price】1690 yen【Rating】Located 2 minutes on foot from Mangyōji Station. A few people were lining up right after the opening on weekends. It's at the same location as the previous popular restaurant, Uoao. The quality of the ramen is top-notch. Despite being chicken paitan, the clam salt extract is spot on. It's rich but light and incredibly delicious. The noodles, chashu, and seasoned egg are all flawless. However, the Kama Tama Chinese might not be necessary for the next visit. Thank you for the meal.

Located a 5-minute walk from Tama Monorail Mangenji Station, open from 11:00 to 14:30. Closed irregularly, check the business calendar on Twitter and Instagram for updates. Arrived around 10:40, with 1 customer already there and 7 behind me. The restaurant had 1 chef, 1 assistant, and 6 counter seats. Self-service water and ticket ordering system. I ordered the "Hidama Jidori Clam Salt Ramen with Kujo Negi and Ajitama" for 1,210 yen. The place was a former shop of Uoao-san, now taken over by a disciple and named Medika Soba Ginyo-san. Uoao-san has moved to Shizuoka. Ginyo-san changes the curtain color between red and white, offering fish-based dishes on red days and occasionally chicken-based dishes on white days. I prefer the white days as I'm not a fan of fish broth. This time it was a red day, but I saw a tweet about Hidama Jidori, so I went to Ginyo-san without hesitation. The ramen had a beautiful appearance and the soup had a rich chicken flavor with a gentle clam taste. The broth was so flavorful, almost like drinking butter. The noodles were thin and slightly firm, very delicious. The chicken chashu was tender and juicy, while the pork chashu was thinly sliced and had a smoky flavor. The seasoned egg was not runny but had a firm texture and was tasty. I enjoyed every bit of the meal and the service was excellent. I would definitely recommend this place and will visit again on a white curtain day. If you can avoid the long lines, it's worth trying dishes like the chicken paitan. Overall, a fantastic dining experience at Medika Soba Ginyo-san.

This restaurant review is for "Medika Soba Ginyo". Located in Mangajiji, it is a popular ramen shop run by the second generation owner, known for their "Chuka Soba Uoao" which has been renovated. The atmosphere of the small diner-like interior and the friendly service of the owner add to the charm of this place. I ordered the "Jochuka Kamasu and Saba Shoyu" and the "Jiru Nashi Kamatama Chuka". The soup of the Kamasu and Saba Shoyu had an amazing depth of flavor with a delicate seafood taste and a hint of saba aroma. The noodles were thin and straight, harmonizing well with the flavorful soup. The toppings were generous, with chashu, nori, ajitama, greens, myoga, and negi. The Kamatama Chuka was visually appealing with a salty sauce and thin noodles, enhanced by wasabi. Both dishes were delicious, and I left the restaurant satisfied. Overall, it was a delightful dining experience and I look forward to visiting again.

On my way home from work, I stopped by and since it was past 1 PM, there were only two customers. It was a late lunch, but I decided to go in. I enjoyed a delicious and refined soy sauce ramen without being too heavy. I would like to visit the original shop in Atami someday.