It's the last ramen of 2022 (4th year of Reiwa). On December 29th (Thursday), I headed to Toranomon on my cross bike. After about 13 km and 1 hour and 9 minutes, I arrived at "Jikasei Men Robinson". It opened on October 14, 2021. Ranked 3rd in the TRY 2023 tsukemen category. I was under the impression that the name "Robinson" was inspired by the band Spitz, giving it a pastoral feel, but according to RDB's Oosaki Executive Chairman, it's actually named after the pro wrestler "Bill Robinson". Seems like they're a fan of pro wrestling. I found an interesting post on the restaurant's Twitter, so I'll share it here: "There was recently an incident where a group of spirited young people caused a commotion in a ramen shop, but rest assured!! Our shop has a partner who is a combat sports geek with a professional boxing license. As for myself, I have obtained a license as a fugu (blowfish) chef in Tokyo, so I have some skill in handling knives. In case of emergency, I am confident that I can be of some help. Please enjoy your ramen with peace of mind!" The name "Robinson" now makes sense. I arrived at the store at 11:00 am, and there were about a dozen people lined up. As soon as the store opened, customers entered in small groups. A few minutes later, a staff member who looks like the editor-in-chief of "dancyu" magazine, Mr. Ueno, invited me in to sign in and purchase a meal ticket. This is the first ramen shop I've been to with a waiting room. It makes sense because it turns into a reservation-only restaurant at night. After about 40 minutes, my name was called, and I was seated at the counter where I handed over my meal ticket. The presentation was elegant, with a bowl of dipping sauce containing three large wontons and a bowl of noodles soaked in katsuobushi (bonito flakes) broth topped with a large seasoned egg. The smooth, straight, thin noodles had a great texture. Occasionally, the kelp water that clings to the noodles can interfere with the flavor of the dipping sauce, but here it enhances the experience. The wontons had a subtle shiitake mushroom aroma that stimulated my appetite. The chashu was also delicious. After finishing the noodles, I enjoyed the katsuobushi water as a soup base, adding powdered sansho pepper and black shichimi chili on the table. It felt like I was not just eating ramen, but experiencing the pleasure of Japanese cuisine at a high-end restaurant. It was delicious. I'll stop by "Andu," the meat direct sales store in Kachidoki, to buy some Sukiyaki meat for New Year's.

Visited this highly rated and well-reputed restaurant. Although I usually don't wait in line, I had to wait for about 20 minutes as there was a waiting area. While their tsukemen is famous, they don't specifically advertise themselves as a tsukemen shop, so I decided to try their ramen first. The ramen was quite average and didn't leave a strong impression. The noodles, wonton, broth, and bamboo shoots all seemed lacking and didn't come together well. Despite being advertised as handcrafted curly noodles, they lacked firmness, the wonton skin was thick and lacked texture, the bamboo shoots were thinly sliced and didn't provide much crunch, and the broth lacked a cohesive blend of soy sauce and dashi. On top of that, the price was 1500 yen, which is quite expensive for what was offered. Even if it's a place you can get into quickly, it might not be worth it.

Homemade Noodles Robinson's weekday lunchtime has a 45-minute wait! I only have a top-down photo because I didn't have time, lol. I ordered the special Chinese soba (small size) for 1,450 yen. The soup has a strong bonito and kelp flavor, with wonton, char siu, menma, and noodles all delicious in their own way. Overall, it's light, so adding some powdered sansho pepper for a punch would be nice. The wonton has 3 types of fillings: shrimp, chicken, and pork, and they are chewy and tasty. The char siu is very satisfying and not greasy at all! People on a diet can enjoy it guilt-free. The medium-thick noodles have a nice firmness, and for women, the small size might be just right! #Toranomon Hills #Robinson #Homemade Noodles #Homemade Noodles Robinson #Chinese Soba #

In late September 2023, on a weekday, I had a bowl of Tsukemen (large serving) with hand-kneaded flat noodles for 1200 yen. It was a hot and humid day even though it was late September. It had been about a year since I last visited this place to eat Tsukemen. When I arrived around 1 pm on a weekday, the restaurant was full. I put my name on the waiting list, and there were 8 people ahead of me. The menu was the same as a year ago, offering both ramen and Tsukemen, with only soy sauce broth available and no salt option. You could choose between straight noodles or hand-kneaded flat noodles. I purchased a ticket for the (large serving) 300g Tsukemen and the hand-kneaded flat noodles, and waited in the air-conditioned waiting area. After about 20 minutes, I was seated at the counter, and soon after, my bowl arrived. The noodles were homemade, hand-kneaded flat noodles with a slightly brownish color and a dense texture, yet light and chewy. The noodles had a rich wheat aroma when chewed, which was delicious. They were made by blending various types of flour without aging them, offering a fresh taste. The noodles were immersed in a cool bonito and kelp broth, which was flavorful and slightly salty, making it enjoyable to eat on its own. The dipping sauce was a blend of 6 types of soy sauce, with a sharp and rich flavor enhanced by chicken, kelp, bonito flakes, and dried anchovies. It was a soy sauce lover's delight. The thickness of the sauce was just right when dipping all the noodles. The toppings included sliced char siu, bamboo shoots, mitsuba (Japanese parsley), and green onions. The standout was the sliced char siu, with 6-7 pieces made from charcoal-grilled pork shoulder from Yamagata, which was fragrant and very tasty. The bamboo shoots had a good texture, and the mitsuba paired well with the dipping sauce. When you dipped the bonito and kelp-coated noodles into the dipping sauce, the double umami from the broth and the aroma of the charcoal-grilled char siu made it irresistible. Although initially overwhelmed by the large serving of noodles, I managed to finish it all in one go. I could have used the warm bonito and kelp broth provided in a pot on the counter to mix with the remaining dipping sauce, but I decided to drink it separately as it was a waste to dilute it. The warm broth added even more flavor to the meal. I also drank about half of the cold bonito and kelp broth before finishing. Overall, I was extremely satisfied with this high-quality dish, which featured excellent noodles, flavorful bonito and kelp broth, and aromatic charcoal-grilled char siu. It was a delightful meal.

I arrived at 11:10 am on a weekday and had to wait for 45 minutes. There are only 7 seats at the counter, so the turnover is not very fast, but that might be because it's a nighttime restaurant. The atmosphere is nice, and the staff have a professional sushi chef-like vibe. They have a good variety of condiments for changing up the flavors. I chose the flat noodles, but the thin noodles also looked tempting, and many people were ordering the dipping noodles. The drink of choice is barley tea! (Important) There is no parking lot available.

I visited the restaurant after 11 o'clock and there were already 5 people waiting, but I only had to wait about 10 minutes in the waiting room before being seated. I ordered the special Chinese ramen (large portion). The soy sauce and seafood-based broth was rich in flavor but not greasy, and it paired well with the flat noodles. The seasoned egg, char siu (seemed to be cooked at low temperature), and three types of wontons were all cooked perfectly. The price is a bit high, but it is worth it. The spacious waiting room had wifi that was stress-free to use, so if you have extra time, you can wait comfortably and kill time.

Arrived 10 minutes before opening on a weekday, only one person waiting outside. Last time I arrived 5 minutes before opening and was 9th in line for the second round, so coming 10-15 minutes early on weekdays might get you in on the first round. I ordered the Special Chuka Soba in large size for 1550 yen. The noodles were hand-kneaded flat noodles, similar to Hondahameno in Kanda or Mukans in Nakano Sakagami, with a smooth texture and no unevenness. The soup was soy sauce-based, with a overall richness and sweetness from the bonito, lacking in sharpness or lightness. It was delicious, but I got tired of it quickly. If you order the special, it comes with wontons, so be careful with the large size as it can be a lot. Personally, I find their tsukemen to be significantly more delicious.

The pricing for ramen is on the higher side, but the delicious taste justifies it, making it suitable for those who value quality and appropriate pricing. I had a miraculous experience of only two people waiting at the restaurant in Toranomon at 12:10, so I decided to give it a try and ordered the special medium-sized ramen with extra noodles for 1550 yen. The restaurant has 8 counter seats and a waiting area for about 10 people, with a clean and sophisticated atmosphere reminiscent of a traditional Japanese restaurant. The soup had a rich soy sauce flavor with chicken broth, bonito flakes, and dried sardines, and the noodles were hand-kneaded with high water content. The shrimp wontons here were among the top 5 in my ranking. The seared chashu, seasoned egg, and bamboo shoots all had a special touch, leaving a feeling of happiness in every bite. There were various condiments like fish powder and yuzu juice on the table for flavor enhancement, making the meal enjoyable until the last drop. As I left, there were already about 10 people waiting, so I was lucky to have entered at the right time. If you can experience this level of satisfaction and happiness, then I believe 1500 yen is a fair price. Thank you for the wonderful meal.

On Wednesday afternoon, after a year and a half, I visited this place again. I arrived at 12:26 PM and there was no line outside, but there were 16 people waiting inside the restaurant. I bought a ticket for the "Chuka Soba (large size)" for 1,200 yen at the ticket machine, signed in, and waited in the waiting area. There was a board for TRY2022-2023 in the waiting area! At 1:04 PM, my name was called, and I sat down. The counter still had 8 seats, a shelf underneath with tissues, a basket for belongings behind the seats, and hangers on the wall. There were 3 staff members, 2 men and 1 woman. They poured the soup as the noodles were being cooked, drained the noodles, and placed them in the bowl along with the toppings. At 1:10 PM, the dish was served! The soup was very hot with a strong seafood flavor. The seasoning was a bit light today, which made the noodles stand out more. The hand-kneaded flat noodles were cooked perfectly and tasted delicious. However, the balance between the soup and noodles felt a bit off to me today. The two slices of char siu were cooked at low temperature and were very tasty! The generous portion of bamboo shoots and green onions added a nice touch. The deep bowl made it a bit difficult to drink the soup, but I managed to finish everything carefully. This was my 98th bowl of ramen this year. Thank you for the meal. I left the restaurant at 1:20 PM, and there were still 7-8 people waiting in the waiting area.

One day for lunch, I went to Robinson, a homemade noodle shop located a 2-minute walk from Toranomon Hills Station. Upon entering, the staff asked for my name and added it to the waiting list. I purchased a ticket from the vending machine and then waited in the air-conditioned lounge area until my turn. I ordered the Special Chinese Soba (regular size) for 1,500 yen. The interior of the shop had a high-end atmosphere with an open kitchen, and the soup had a rich flavor with a strong taste of bonito and aroma of chicken and kelp. The noodles were thin and straight, with a chewy texture, and the roast beef-style chashu was tender and flavorful. The toppings included shrimp, pork, chicken wontons, and seasoned bamboo shoots, along with a well-prepared seasoned egg. Overall, the use of high-quality ingredients was evident, and the experience of waiting comfortably indoors was a unique aspect of this ramen shop.

I had some business to attend to at Toranomon Hills, so I went there at 12 o'clock after finishing work. I saw people lining up outside before the opening, but there was no one outside when I arrived. There was a waiting area inside and I waited for about 30 minutes. I tried the ramen with flat noodles, and both the noodles and the wonton were delicious. The chashu was also tasty! The soup was good too, but it might not be satisfying enough for those who prefer a more punchy soup.

During lunchtime, the restaurant was extremely crowded. I arrived at 12:10 after taking a break from work, and there were about 10 people waiting with a posted wait time of 30 minutes. I hesitated for a while, but I really wanted to try the ramen, so I bought a meal ticket. I was able to wait comfortably on a sofa until more people arrived, and the wait time increased to 50 minutes. Eventually, I was seated at 36 minutes and my ramen arrived at 43 minutes. The ramen was really delicious, and I would wait as long as it takes to eat it again if I had the time. The noodles were chewy and went perfectly with the soup! Both the chicken and seafood broth were full of flavor. There were also toppings like fish powder and black pepper on the table. Despite the wait, this ramen is definitely worth trying!

[Homemade Noodle Robinson] @Tokyo Toranomon, a short walk from Toranomon Station and Toranomon Hills Station. - Special Tsukemen ¥1500 This popular ramen shop is known for its homemade noodles and commitment to using no artificial seasonings. Next to the ticket machine, there is a bulletin board that accurately informs you of the waiting time, which is a very convenient service. You can choose between straight noodles or hand-kneaded flat noodles, and I chose the popular hand-kneaded flat noodles. These noodles soaked in bonito and kelp broth are surprisingly delicious even when eaten without dipping them in the soup! The combination of these broth-infused noodles, thinly sliced chashu, and plenty of menma in the soy sauce-based soup with a rich and sharp dashi flavor is outstanding. Opting for the special option includes a seasoned egg, as well as shrimp, chicken, and pork wontons. Additionally, adding yuzu juice, fish powder, powdered sansho pepper, black shichimi pepper, etc. from the condiments on the table enhances the flavor experience. Thank you for reading until the end. If you enjoyed this review, please follow [kan kan Gourmet] on various SNS platforms! Thank you for the meal! ^ ^

I visited the restaurant in the early afternoon. Despite being close to closing time, there were about 5 people waiting, showing its popularity. The interior was clean and had a very nice atmosphere, with a high-class Japanese style. I ordered the hand-mixed soy sauce ramen. The soup was refreshing and had no off-flavors. The broth seemed to be made from a combination of ingredients, with a strong presence of dried fish. The noodles were hand-mixed, which may be a matter of personal preference. Overall, I recommend this restaurant for its atmosphere, attentiveness, and flavor.

I had the Special Chinese Ramen (regular) for 1,500 yen, added nori for 100 yen, and menma for 180 yen, totaling 1,780 yen. The menma was served separately in a generous portion, which made me happy. The taste was as delicious as always, and it felt like it's evolving little by little every day. I appreciate the hard work of the two chefs, so I plan to visit regularly to savor and enjoy their food!

Arrived at 10:30. The second person may not need to line up so early until 10:45. Opens at 11:00. Bought the special soy sauce ramen with handmade noodles in a small portion. The aroma of the ramen soup is strong. The soup has a nostalgic taste. The handmade noodles have a texture similar to noodles with a high water content. Thank you for the meal.

Hmmm, Toranomon, there must be something around here... When I search from my current location on Google Maps, I find all sorts of things. Among them, a place called Jikaseimen Robinson? When I hear Robinson, the only one that comes to mind is Bill Robinson, the human windmill with the double-arm suplex from our era! (Even though that might not be relevant...) Huh? It's not related? (Well, of course not) Huh! It is related!! (According to a follower's hearsay) It's a weekday Friday, 5 minutes before opening. Oh, there are already about 10 people in line. Let's just line up honestly. The store opens, and we line up at the ticket machine in order. They ask for our name and write it down. It's interesting that we can line up inside and buy from the ticket machine, and the place where we lined up becomes a waiting room, so we can wait comfortably in a cool environment. It's a rare service around here and it's helpful. (But...) After some deliberation on what to eat, I decided on the Special Chinese Soba (large) for 1,550 yen. Expensive! But that seems to be the norm for this kind of place. Since it's ramen, the turnover should be quick. While waiting, I'm typing this text, and I hear "Kakefu-sama" (a fake name I often use, a graduate of Nisshin High School). After about 15 minutes, I'm seated. I place my ticket at the counter and calm my mind. The wooden counter seats are like those in a sushi restaurant. When I look at the preparation area, it's like watching a chef. And then, after 10 minutes, here it comes! So, how is it, a 1,550 yen ramen? The ramen bowl itself looks high-class. When I pick up the ramen, it's quite hot. It looks more appetizing than delicious. Let's dig in. First, the soup... Oh, it's elegant. It has a gentle flavor but still stands out. The rich umami is amazing. They must be using various types of dashi, but it's impressive how it all comes together. The noodles are homemade, flat and wavy. Some people might really like this type of noodle. For me, it felt unfamiliar, and I didn't find them as tasty as I had hoped. With the large portion of noodles, it felt a bit heavy. Looking back, I think the large portion wasn't necessary for this ramen. (Of course, it varies from person to person. This is just my opinion.) The chashu is also quite fancy. It's like roast beef, thinly sliced and neatly folded to enhance the texture. I eat one slice as is and spread out the other one (see photo). The egg is made with good quality eggs. It's rich and delicious. The wontons are quite tasty. They seem to have put some effort into them, but it's subtle. You can enjoy three types of wontons - shrimp, chicken, and pork. There were surprisingly many slices of fish cake. Since I ordered a large portion of noodles and got more than I expected, having plenty of fish cake was helpful. The texture is good, but the flavor didn't quite hit the mark for me. Well... I can understand why it's highly rated and delicious, but I can't help but feel it's a bit too extravagant. Things like the waiting room space definitely affect the price. I appreciate the proper oshibori (wet towel) too, but still. So, they may have increased the service points, including the high-class feel, but for me, it was a bit too luxurious. For those who want to experience this elegance and the taste, it might be a good place. The refined taste and Bill Robinson... I wonder if the owner is a fan? Quite interesting. Thank you for the meal.

-Conclusion This was a delightful encounter. The soup with a bonito flavor was very appetizing and had a deep taste. It paired perfectly with the hand-made thick noodles. The seasoned egg was also a great addition. The atmosphere of the traditional Japanese restaurant was excellent, and having a waiting room was convenient, especially in the summer. I would like to come back next time to try their tsukemen. -Impression During lunchtime in Toranomon, I stumbled upon this place while walking through the area which had changed a lot since my last visit. I found out that it was a renowned restaurant, and since there was no line, I decided to give it a try. I was surprised to find a waiting room inside the restaurant. I chose the hand-made Chinese soba noodles. The rich soup had a strong bonito flavor with soy sauce base. It paired well with the curly thick noodles, and the seasoned egg I ordered separately was excellent. The cozy atmosphere of the counter seating made me want to come back for the delicious food and ambiance.

I came to the homemade noodle restaurant Robinson in Toranomon Hills at 10:55 on Tuesday, August 1, 2023. As of today, it is ranked 3.72 in Tabelog's top 5000 restaurants. There were two customers ahead of me, and more people started lining up behind me. It's hot, but the breeze from the building makes the wait not too unbearable. I wonder if the owner is a fan of Spitz, but there is no background music in the restaurant. I ordered the regular Chinese soba for 1150 yen and sat at the 8-seat counter. There were two staff members making the noodles and one guiding customers, creating a nice atmosphere similar to a high-class Japanese restaurant. The soup was comforting, with multiple chicken flavors and a subtle sweetness from soy sauce. The hand-cut noodles had a good texture, and the broth had a rich umami flavor. The bamboo shoots were crunchy, and the slightly charred chashu had a smoky taste. Overall, the food was delicious, and the service was attentive. It was a great dining experience.

The first time I had the "Special Chinese Ramen with Flat Noodles (Regular)" for 1,500 yen, and the second time I had the "Special Dipping Noodles (Regular)" for 1,500 yen. Both times, I was completely satisfied and felt extremely full. This time, I opted for the "Special Chinese Ramen with Flat Noodles (Small Portion)" for 1,450 yen. As always, the handmade flat noodles at this restaurant are made in-house and have a slightly chewy and fluffy texture. They carefully select wheat flour from Hokkaido such as "Haru yo Koi" and "Yume Chikara" for the noodles. The soup is made with Kyoto "Kyoho Red Chicken," Tottori "Oyama Chicken" minced chicken, small bones, maple leaves, daruma, Hidaka kelp, Rausu kelp, bonito flakes, soy sauce, dried sardines, dried baby sardines, and more. The seasoning is a blend of six types of soy sauce from Shodoshima, including light, dark, tamari, raw, and re-brewed soy sauce. When you taste the minced chicken seasoning, you can feel the quality of the chicken meat. The same goes for the minced pork, while the shrimp flavor is more subtle. The owner's dedication to using high-quality ingredients and providing delicious ramen is evident in every aspect of the dish. Since many reviewers have given this place high praise, I can confidently say that this restaurant is truly exceptional.

I had lunch at a luxurious ramen restaurant with a sophisticated atmosphere. It is closed on Sundays and holidays, and only open for lunch. There is usually a line, so it may be difficult to visit unless you work nearby. The waiting area is spacious and comfortable, making it easy to wait in any season. The clientele seemed to be more office workers on their lunch break rather than ramen enthusiasts. I tried the Special Chinese Noodles with Hand-Kneaded Flat Noodles (1,500 yen), which had a high-quality and elevated taste. The chewy noodles had a texture similar to kishimen, and the soup base was rich with chicken flavor and a subtle bonito aroma, reminiscent of Japanese soba or udon broth. The smooth and tasty wontons, tender pork cooked at low temperature, and generous amount of bamboo shoots all added to the delicious experience.