Saturday is the only day off for me, and I can only come to Kushiro when I have a day off, so this ended up being my last visit to Kushiro. For my final lunch, I had a bowl of house-style ramen. It was a nice house-style ramen, but I remember being able to choose thin noodles. I don't like thick noodles, so I don't force myself to eat really thick house-style ramen. I thought I'd find One Wa crowded, but it doesn't seem crowded at all. The parking lot is big, so some people might not park close by. I decided to go in. It's only been 10 minutes since opening time, but no one is there. I chose the house-style ramen with soy sauce at the ticket machine. The counter beckoned me, and there were about five counters with four seats each. The table seats were raised a little, and there were two tables. The BGM was loud with Japanese pop music, which might be annoying for older people. The floor and the person who built it are impressive. The person who built the house is a woman. A phone call interrupted the sketch, but it lasted about 7 minutes. Yes, the noodles were indeed thick. But before that, let's talk about the quail lies. I have goosebumps all over my body and feel a chill. My heart is pounding, and I feel like I'm about to pass out from lack of oxygen. I called the staff in a confused state, and they left. The noodles were thick, but I could eat them. They were delicious and chewy. The spinach was cooked well, but I think a little more texture would make it more like house-style ramen. The seaweed stood up to hide the edge of the bowl, which was more authentic than Yamaoka. The taste was better at Yamaoka. The chashu was fatty and delicious. The soup was rich and salty, but not too overpowering. The pork bone flavor was slightly toned down to make it more palatable for Kushiro. It was delicious. The ramen near the opposite end of Kushiro is good. I said "thank you for the meal" loudly, but received a silent evaluation of 0.2 points deducted. Don't blame the ticket machine's shortcomings. It's a shame. And later, an incident occurred that restored this evaluation to its original state.

I came to this restaurant for a solo lunch in October 2022. I bought the Shio Chashu for 1090 yen at the ticket machine, which is a Yokohama-style ramen. While waiting, I went to get rice. It's self-service, so you can make your own manga rice, but I didn't do it. That's only available for breakfast. The ramen arrived. When I took a sip of the soup, I thought it tasted like chicken white broth, not the typical tonkotsu flavor that I expected based on the reviews. It was mellow and not very tonkotsu-like, more similar to the ramen at Menya Ryu. The noodles were thick, typical of a Yokohama-style ramen. The chashu had a slightly charred taste, like commercial chashu. The saltiness of the soup paired well with the rice. Overall, I liked the taste and enjoyed the meal. I'm sure if I tried the shoyu ramen, I would get the true Yokohama-style flavor, but I'll save that for next time. Thank you for the meal.

It was my first visit and when I entered the restaurant, there were hardly any people, so I thought I had picked a dud. However, when I tried the food, it pleasantly exceeded my expectations. I chose the salt pork bone with green onion ramen, and the soup was delicious. It's not much different from a popular ramen shop in Nagoya. Some people mentioned that it was thin, and while it may look thin, the taste is not at all weak. If you find it thin, you can choose a stronger flavor so it's not a problem. The spinach was lacking and wilted, and the noodles were straight, so I deducted one star for that. It's not something I would want to come back for, but I didn't think it was bad.

I enjoyed it very much♪ It was delicious, but after eating a lot of Tokyo-style ramen, I can't help but compare. It might not be as addictive as I hoped for, with a lighter flavor and less oil. But I'm sure this kind of ramen appeals to the locals here! I'll come back again♪ By the way, I always go for extra spinach with salt ramen! LOL

Visit date: December 3, 2021 For dinner on this day, my companion and I visited Ichigo Ie Kiba store. We arrived around 19:45 and there was one group of customers before us and one group after us. Our order: - Special miso ramen x2 (830 yen each) - Chashu (4 slices) (250 yen) My companion chose the lighter flavor option. The special miso ramen at the Kiba store tasted lighter compared to the one I had at the Tottori store, although it was still quite rich. My companion actually thought the ramen at the Kiba store was more delicious. According to my companion, they usually prefer not to have nori (seaweed) on their ramen, but at this place, dipping the nori in the soup made it taste really good. They are considering adding nori toppings next time. I actually came here intending to have the house special ramen, but mistakenly thought it was sold out when looking at the ticket machine, so we ended up ordering the miso ramen instead. Later on, I realized that the house special ramen was actually available. I think I was too hasty in buying the food tickets. Hopefully, I will get to try the house special ramen at either store someday. Thank you for the meal.

A well-established chain restaurant, "Ajino Tokeitai," was recently acquired by a local food enthusiast. Currently, each store is undergoing a change in their menu offerings. I met up with a fellow social media follower who lives in Eastern Hokkaido, and we tried their ramen. The interior of the restaurant had a stylish design that you don't often see in Eastern Hokkaido. We ordered the ramen for 750 yen, with an additional 5 pieces of seaweed for 100 yen. The service was average, and we declined the rice bar. The table condiments were decent. I took a peek into the kitchen and noticed they were using a regular pot for boiling noodles, but I couldn't spot a pot for making broth. The soup was noticeably different from homemade, more creamy and rich in flavor. There was no gamy taste or strong seasoning. The noodles were straight and smooth, not absorbing much of the soup. The quality seemed similar to what they use for their dipping noodles. The chashu was a burnt pork belly roll, and the garnish was minimal. The quail egg was unnecessary for us, so we left it out. The seaweed was increased to 8 sheets, but lacked flavor. The restaurant had a decent amount of customers, but overall, the ramen was not up to par for a traditional style ramen. If you want to experience authentic pork broth ramen, you might have to visit Sapporo instead. Staff: 85 points, Taste: 30 points. P.S. Yamakoya is not a traditional ramen shop.

I ordered recommendations for the first time because I didn't know, but the noodles had a firm core. I'm not sure if ordering them soft will result in normal firmness. I find it strange that young people nowadays say that eating undercooked noodles like barikata is delicious. The salt tonkotsu soup is average.

I asked for the noodles to be firm, but they were undercooked and the noodles were hard in the soup. It was tasty but the ramen was lukewarm.