On this day, I visited the parking lot in front of the store that was designated for "compact cars only" and parked my compact car there. When I tried to back into the spot, I couldn't get out of the driver's side door, so I ended up pulling in front first. Even with a compact car, it felt like the back of the car was sticking out into the road, really pushing the limits. It would probably be better to park at the Matsui Garage, a monthly parking lot located 50m to the north. So, once again, I was the first customer of the day, entering the store as soon as it opened. The menu with pictures on the wall was the same as my last visit. Choosing something without garlic limits the options, which can be a bit tough. It's best to think of this place as centered around garlic. This time, I ordered the "Eijiro Miso" with garlic. When it arrived, it looked like this: a thick slice of char siu with a sear on top, a mound of bean sprouts, green onions on top, and minced raw garlic. The thick, flat-medium noodles were the normal style, which might not satisfy hardcore Jiro fans. However, this Jiro-inspired dish seems to be quite popular, as most customers who visited while I was there ordered it. Although it's a Jiro-style dish, it does provide a satisfying feeling of fullness after finishing it. It has become a signature item on the menu, even though it wasn't there when the store first opened. If I were to try this again, I would probably go for the high hydration curly noodles next time.

I visited a ramen shop called "Hanafusa" that opened in a residential area up the road from the City Hall in Joyo City. I tried their "Salt Mazesoba" which was my main target. The shop is a bit inconspicuous, so be careful not to miss it. The noodles were firm and had a tangy salt sauce that was both refreshing and addictive. The chashu was tender and delicious. The shop also offers unique accessories for sale. Overall, it was a satisfying meal and I left feeling full. The parking lot "Matsui Parking Lot 15-16" is located about 100m past the shop on the right side. This was my 198th bowl of ramen this year.

This place opened on February 9, 2023, and this is my 5th visit. Lately, they have started evening hours, so this time I am visiting for the first time during the evening. Even though it's around 6:15 pm, it's still quite bright during this season. The sign outside the shop is announcing a limited edition ramen for June. I decided to go with that. I sat at the counter and ordered it without hesitation. The menu with photos on the wall, an article recently featured in the monthly magazine "Leaf" from Kyoto, Shiga, and a new student discount ramen promotion were all displayed. It's called "Jokou Ramen," not "Shirotaka Ramen." Locals will probably refer to it as "Jokou Ramen" because there is a Kyoto Prefectural Jyouyou High School nearby. This ramen is only available for middle and high school students with a school uniform or student ID. Looking at the photo, it seems to have more toppings and is more affordable than their regular soy sauce ramen. I envy the students at Jyouyou High School. This time, I aimed for the June limited edition, so I didn't really consider the other items on the menu, but I think it's important to record them for future reference. Here is the back side. The June limited edition cold tantanmen without soup is now ready. It features a spicy miso sauce with watercress, shredded chili pepper, white leek, and a half-boiled seasoned egg. The chef mentioned that the key point of this dish is the texture of the noodles made with a lot of water and hand-kneaded. When you slurp them, you can feel the noodles' wildness on your lips and the chewy elasticity and firmness when you bite into them. The noodles are made with a cutting blade size 10 called "Tei Etsu no MM." The cool sesame sauce and miso meat with watercress and white leek blend well with the noodles. Since it's served cold, it lacks a strong impact typical of tantanmen without soup, and there are no accents from nut textures, so it's not as extreme as other dishes. Like the Eijirosalt ramen I had the other day, it's kept light and not too extreme, which is a unique characteristic of this shop. Personally, I prefer dishes with more distinctive features, but some ramen enthusiasts appreciate this "lightness" characteristic of this shop. I was considering adding extra rice when I placed my order, but the balance between the toppings and noodles was good, so I ended up not needing the extra rice. It wasn't very hot that day, but I'm sure this cold dish will shine on hotter days to come.

On February 9, 2023, I visited this place for the fourth time since its opening. This time, I was the first customer of the day. I sat at the end of the counter and looked at the menu... Oh, it has changed a lot since my last visit! Specifically, garlic salt ramen, garlic soy sauce ramen, miso ramen, and salt mazesoba have been added to the regular menu, with a "Monthly Special Ramen" also listed. It seems they will release a new monthly special ramen regularly from now on. Interestingly, there are now more ramen options with garlic in them... For the monthly special in May, they are offering Taiwanese ramen. I considered ordering that, but since I hadn't tried their signature menu yet, I ordered the "Eijiro Salt" with regular noodles. The menu has been expanded, and rice dishes and other items have been moved to the back. Butter has been added as a topping option, allowing for combinations like salt ramen with butter topping. The walls now display photos of each ramen dish. Additionally, the restaurant was featured in a local magazine called "Monthly Leaf," providing insights into the owner's background and the renovation of the space. The "Eijiro Salt" I ordered is a lighter version of a Jiro-style ramen with medium-thick straight noodles. While it was enjoyable, I felt that a more impactful noodle might complement the rich soup better. The ramen includes cabbage, bean sprouts, and garlic by default. The garlic was well-balanced in the soup, not as overpowering as in some other places. However, the overall experience felt somewhat lacking in boldness and fell short of expectations. If I were to try their Jiro-style ramen again, I would opt for the miso flavor with thicker noodles. The chashu was a thick piece of seared pork that resembled a steak. In conclusion, personal preferences vary, and while I may prefer a more intense Jiro-style ramen, others may appreciate the current balanced approach of this restaurant.

I visited this place for lunch on a regular day. Without Google Maps, it's a location that only locals would know. I arrived around 11:20 am and by that time, the seats were already quite filled. I sat at the available counter seat and ordered the "Eijiro Miso" ramen. The shop name is written as "Ei" and "Jiro" is not included, so I mistakenly ordered it as "Hanafusa Jiro," but it seems the correct pronunciation is "Eijiro." The dish was served after a wait of about 8 minutes. The naming of Eijiro may be inspired by the famous Jiro-style ramen, but the amount of vegetables is not that generous, so for a regular serving, it's just an average ramen. The miso soup was quite rich and had a smooth texture. It was spicy, but not overwhelmingly so, making it easy to drink. When I spoke to the owner, I learned that they had experimented with the balance of red miso as well. It was a slightly chilly day today, but the delicious miso soup warmed both my body and soul. The thick noodles made by Taima Ya Teiho had the characteristic smooth texture and chewiness of Jiro-style ramen. They paired well with the rich miso soup. The thickly seared chashu had a delightful meaty flavor and a sweetness that melted in the mouth. The crunchy texture of bean sprouts and cabbage also complemented the miso flavor well. I finished the meal deliciously and cleanly, slurping up all the soup as well. There was no overpowering meaty smell or roughness typical of Jiro-style ramen, making it a good recommendation for those who are not fond of Jiro-style ramen, as well as for Jiro enthusiasts like myself. It would be nice if options like extra garlic or extra vegetables were available, but I would be happy to visit again if they continue to improve. The owner was also very kind, saying that if I wanted to add a little spice and let them know, they would make it just the way I liked it – I was very grateful for his kindness. I believe this place will become more and more popular in the future. Next time, I would like to try their mixed noodles. Thank you for the meal!

I arrived at the restaurant around 10:35 AM. It was drizzling rain, but the staff kindly provided me with a chair to wait under the eaves. The restaurant opened at 10:59 AM, and I was the first customer, but soon after, regulars started to arrive. The menu hasn't changed much since the opening two months ago. I ordered soy sauce ramen and rice. The ramen had a simple presentation with a generous portion of pork slices covering the noodles. The noodles were firm with a slightly rough texture, different from what I expected. The soup was not overly soy sauce flavored but more focused on the umami from the broth. The pork slices were tender and flavorful. Overall, the ramen lacked a distinct character compared to the salt ramen I tried on the opening day. I look forward to trying the miso ramen next time.

It has been about a month since the new restaurant opened on February 9th. The sign with the restaurant name, which was not there at the opening, has been properly installed. Today, I got a seat outside with a folding round chair before the opening time. The cushioned seat was comfortable, keeping my bottom warm. The restaurant has parking space for one car, but it also serves as a bike parking spot for customers arriving on bicycles. The parking situation remains the same as when it first opened, with space for two cars at Matsui Garage. Additionally, a new sign has been put up directing customers to a nearby coin parking lot about 350m away, a 4-minute walk. I was considering ordering the "Eijiro" ramen, but it had garlic in it, and they couldn't make it without garlic, so I decided against it. However, the chef mentioned that they could make a miso ramen without garlic, which was a new monthly special menu starting from March 1st. I decided to try it, and it was a miso ramen with a bit of spicy minced meat miso and butter topping. The chef recommended adding butter, and the result was a flavorful miso ramen with a surprising lightness despite the added fat. The noodles were medium-thick, made by a company called Teioku, and the chef, who used to run a restaurant in Nagoya, particularly liked these noodles. The combination of the spicy minced meat miso and the fresh bean sprouts added a nice touch. Even though it's officially spring, there are still chilly days, and this ramen was a satisfying way to warm up. The chef mentioned that if the March special miso ramen receives good feedback, he might consider adding it to the regular menu. I recommend giving it a try.

The interior of the restaurant was very clean. I ordered soy sauce, salt (Eijiro), miso butter ramen (limited to March), and chashu rice bowl. Everything was delicious. The soy sauce was light and gentle, the salt (Eijiro) had a strong garlic flavor, and the miso butter had a rich flavor with a nice accent of minced meat.

Visited on Thursday (holiday) around 10:40 AM. One person ahead of me. When the store opened at 11 AM, there were already ten people in line, including myself. Order at the counter. I ordered the English Jiro (miso) for 900 yen. The store had only been open for two weeks, so it was a bit hectic inside. However, the owner was kind. Received my bowl in about 10 minutes. The miso was slightly spicy and just the right amount, making it delicious.

The store opened on February 9th, and when I visited around 1 pm, it was crowded with a 20-minute wait outside. I ordered the "Salt Ramen" (800 yen) and "Chashu Bowl" (350 yen) from the menu, which also included Shoyu, Salt, and Jiro-inspired (Salt, Miso) ramen. Today, they offered a complimentary "Ajitama" (100 yen) as it was their opening day. The bowl contained chashu, ajitama, white negi, mizuna, and menma. The clear soup was made from chicken and pork bones, with a salt base using shrimp oil, providing a light and clean umami flavor. The low-hydration medium-thin straight noodles were smooth with a chewy texture that complemented the soup well. The chashu was thick slices of rare pork shoulder loin, lightly seasoned to enhance the meat's flavor without overpowering the delicate salt soup. The ajitama was a semi-soft boiled egg with a rich, ginger-infused flavor. The Chashu Bowl had cubed chashu and negi on top of rice, offering a light and tasty combination, although a soy-based sauce would have added more depth. Despite some initial chaos on the first day, I believe this restaurant has great potential.

Today, I came here. A ramen shop that recently opened in a quiet residential area near a shrine up a gentle slope from the Joyo City Hall. The shop, which looks like a lightly renovated house, has a kitchen on the right side, a L-shaped counter with 5 seats, and a raised tatami seating area with 4 seats from the left side to the back. It seems to be run by a family of three, possibly. The menu includes four types of ramen: salt, soy sauce, Eijiro (salt, miso), as well as various toppings, rice dishes, drinks, and more. I ordered the soy sauce ramen with a seasoned egg topping. The ramen was served in a modern sharp bowl. The soup was a gentle and rich soy sauce flavor with a hint of animal broth. The noodles were thin and curly, with a chewy texture. The toppings included a thick and flavorful rare chashu, menma, green onions, and a seasoned egg with a good soy sauce flavor. I finished the meal shortly, although I wished the soup stayed hot a bit longer. It seemed like many other customers ordered Jiro-style ramen. The service was good. Wheelchair accessible. There is a washlet near the entrance, and a parking lot is available within walking distance.

Today, I was able to visit the newly opened "Ei - Hanafusa". It's a ramen shop that has taken over the space where "Tomisushi" used to be, for those familiar with Joyo City. The name of the shop is simply written as "Ei" and pronounced as "Hanafusa". Inside the shop, there were many congratulatory orchids, posters with the words "Made with care", information about the shop's Instagram, and a big sign saying "Gratitude". The menu includes salt ramen, soy sauce ramen, and Eijiro (salt/miso). I ordered the salt ramen, which was delicious with a clear broth and deep umami flavor. The toppings were generous, including thick and juicy slices of rare chashu. The noodles were firm and the bamboo shoots were subtly seasoned. Overall, it was a great meal and I will definitely be coming back.

The day before, I searched for "ramen" on Google Maps and discovered a new restaurant that I had never heard of before. It seems like the chef trained at a ramen shop in Nagoya... I had high expectations, so I visited the restaurant right after finishing work the next day. I was curious about "Eiji Ramen," but I could come anytime, so I ordered the top menu item, "Salt Ramen," with rare chashu, menma, seasoned egg, and white negi. The clear salt soup had a rich taste of chicken broth with a hint of clam dashi (I'm not sure... my palate is not very sophisticated). The gentle flavor was just right with the perfect amount of salt, making it suitable for children and elderly people. I think it's a safe choice for anyone. I would love to have it as a late-night snack after drinking. The rare chashu had a slight chewiness but didn't overpower the dish. The seasoning was subtle, allowing the meat's umami flavor to shine through as you chew. Despite the light soup, it didn't get boring as I ate more. The seasoned egg, on the other hand, had a strong soy sauce flavor, so it might be better suited for a "soy sauce ramen"... The light and delicate straight noodles were slightly chewy and had a good texture, with some tips mixed in? I enjoyed the menma and even lifted the bowl to finish every drop of soup!