I went to a popular tonkatsu restaurant in Yotsuya and a hamburger restaurant near Shinjuku Gyoen, but both had long lines. I decided to try this place that I had been eyeing for a while, and luckily there was no wait as I arrived right at opening time. I purchased a special tantanmen for 1,150 yen, which was quite reasonable compared to the regular tantanmen for 850 yen or ramen for under 1,000 yen. The restaurant had a cozy and stylish atmosphere, and the food was delicious, especially the char siu, wontons, and seasoned egg. The soup was flavorful and the noodles were cooked perfectly. The whole dining experience, from entering the restaurant to finishing my meal, took about 35 minutes. Overall, it was a great find and I would recommend it for a date night.

From Shinjuku Gyoen, I headed straight to Sawada. The soy sauce soba I had last time was delicious, but today I came for the Kombu Tsukemen!! I ordered the Kombu Tsukemen with two types of wontons for 1320 yen at the ticket machine. After waiting in line for about 3 minutes, I was seated and my Tsukemen arrived in about 10 minutes. There were instructions on how to eat the Tsukemen: 1) Eat it as is to enjoy the strong Kombu flavor, 2) Dip it in salt for a nice accent, 3) Dip it in the sauce for a richer taste. It's best to dip it quickly as the Kombu flavor diminishes if left too long. The Yuzu pepper for flavor variation was also excellent. The chashu was like roasted pork, with a normal taste. The thick, slimy Kombu broth in the Tsukemen was a first for me and it was delicious! I enjoyed it so much that I ended up adding the remaining sauce into the Kombu broth and finished it all. The wontons with soy sauce were a must-try, with pork and shrimp filling. The pork had a nice ginger flavor and the shrimp was firm and delicious. If you come here, be sure to order the wontons! ☻

I was in the mood for tsukemen recently, so I visited this restaurant for a late lunch. There were many female customers, and the turnover was slow. I had to wait for a while as there were two customers ahead of me. After waiting for about 15 minutes, I was seated. I had already purchased my meal ticket while waiting in line, so the service was quick. This time, I ordered the konbu water tsukemen with two types of wontons in soy sauce. I first tried the konbu water on its own, then added a little salt, and finally dipped the noodles in the broth. The konbu water was thick and smooth, without the strong seaweed smell, making it very easy to eat. The soy sauce broth was flavorful and coated the noodles well. The texture was great, and towards the end, I added some yuzu pepper from the bowl for a change of taste. The two types of wontons in the set were filled with plenty of ingredients, and the shrimp and meat were delicious. The shrimp was firm and the soy sauce soup inside the wontons was to my liking. Next time, I want to try the salt version. Not all customers were like this, but some of the female customers were chatting so much that they didn't finish eating quickly. Even after finishing their meal, they continued talking and looking at their phones, not making way for others waiting outside. It was a bit bothersome to see. While it's fine to eat slowly and chat, lingering after finishing the meal like in a family restaurant was a bit off-putting. It would be nice if they could learn some ramen restaurant etiquette, for the benefit of the establishment and other customers. Thank you for the meal. The restaurant is open for lunch only on Wednesdays and Saturdays until 3:30 pm. They are closed on Sundays.

First visit. Today is Saturday walk, the rain due to the front's influence signals the arrival of autumn overnight. Sleep without AC sinks deep into the deep sea, and before I know it, the voices of chirping birds in the cool morning are refreshing. The mountain wind from Hakone brings rapid atmospheric cooling, and the Sagami Bay shrouded in misty rain shows a calm expression. A long-awaited walk in Shinjuku, a familiar face in the morning outdoor pro wrestling in the alleyways, with foreigners also cheering. Walking towards Yotsuya on Shinjuku Street, a line forming in front of a store after the rain to buy meal tickets, becoming the 8th customer to enter right after opening (happy). Purchased "Chinese soba" at the ticket machine and was directed to the counter by an employee. The stylish and woody interior of the store with subdued music, the dimmed lighting creating a calm atmosphere. The operation by the owner and employee is carried out quietly and solemnly. Is the partition at each counter a result of the pandemic? A time when the attempts of giant chain stores are welcomed. After about 15 minutes of waiting, the dish arrived, and the one-person operation in the kitchen clearly affects the turnover rate. First, scoop up the noodles and slurp them. The thin noodles with low water content wrap the soup well with a slightly chewy texture. Next, slurp the soup directly from the bowl. Is the taste stronger in kombu and bonito rather than animal-based flavors? The slightly sweet soy sauce complements the comforting taste more than the appearance suggests. Thank you for the meal. Now, let's resume the walk while the rain has stopped!

It seemed crowded, so I arrived at 2:25 PM. There were 2 people waiting outside, and I was third in line. I ordered the special kombu water dipping noodles. The appearance was not flashy, but when I took a bite of the noodles, I was amazed. It was more like kombu slime than kombu water. First, I followed the instructions written in the shop and ate the noodles as they were. Delicious. Too delicious. Next, I tried adding salt to the noodles. Delicious. Too delicious. Then, I dipped the noodles slightly in the dipping sauce and ate them. Delicious, but the dipping sauce lacked strong flavor, almost like it was being overshadowed by the intense kombu water. It seemed like they were focusing on the kombu water, maybe because kombu is quite expensive. In a way, the dipping sauce felt like it was in second place, with the kombu slime as the star player. Personally, that's how I felt. The chashu wasn't bad, but there are many other places with better-tasting chashu nowadays. The flavored egg was delicious. The wontons were delicious. I left satisfied.

Located in Shinjuku, Sawada is a ramen and tsukemen restaurant known for its elegant soy sauce flavor. Opened in 2021, the restaurant has a clean and refreshing atmosphere with 10 counter seats. On this day, I tried the white soy sauce ramen with two types of wonton (1,100 yen including tax) and an extra serving of noodles (100 yen). The soup had a light and clear soy sauce taste that paired well with the thin noodles. The wontons, made with shrimp and meat, were flavorful and satisfying. The thinly sliced chashu, thick menma, green onions, and nori were well-balanced, making it a delicious bowl of noodles. When I visited around 8 p.m. on a holiday Monday, the restaurant was almost full, but I was able to enjoy my meal smoothly. Thank you for the meal.

I had a job interview in the morning, so I was a bit nervous, but it went pretty well. It's a common thing that you can speak well in places you don't really want to go. This time, I visited Sawada in Shinjuku Gyoenmae, which is run by a chef who used to work at the famous Yagumo in Ikejiri Ohashi, a place I really like. Yagumo is known for its wonton, and Sawada is also highly praised for its wonton. They also offer a kombu dipping noodles, which has received great reviews. I had a bit of a hangover from drinking the night before, so I was looking for something refreshing, and I decided to try the kombu dipping noodles. The restaurant was not too crowded when I arrived around 1 pm, and the interior was clean and stylish, similar to the original Yagumo. I ordered the "Kombu dipping noodles with two types of wonton" in soy sauce broth. The noodles were served in a refreshing kombu-infused broth, with a side of wontons filled with a rich broth. The noodles were smooth and chewy, and the flavor was enhanced by the soy sauce broth. I then tried dipping the noodles in the broth, and the balance of flavors was perfect, with a hint of acidity that made it light and refreshing. The meat wonton was filled with a flavorful broth, while the shrimp wonton was firm and had a great texture. The thinly sliced pork char siu was tender and had a nice sweetness to it. Overall, the meal was satisfying and delicious, and I would highly recommend it.

Recently, I've been into the trendy kombu-soaked noodles. I went around 1:30 pm on a weekday to this shop, where there was no wait. Next door, the udon shop had a line. I ordered the special dipping noodles with a rich soy sauce base (there is also a white soy sauce flavor available). The dipping noodles cost 1000 yen, and you can add extra toppings like wonton, chashu, and seasoned egg for an additional 300 yen. I was very satisfied with the result. Everything was well-balanced and scored high. The chashu was moist and had a roast beef-like texture with a good thickness and meaty flavor. There were two types of wonton, one with meat and one with shrimp, both gentle but flavorful. The dipping sauce with rich soy sauce was simple, crisp, and light. The strong saltiness of the soy sauce was mellowed out by the good noodles and the thick kombu-soaked broth. The yuzu pepper and shiso added a refreshing touch. The table condiments of chili pepper and black pepper had a strong aroma, so they would be better suited for a stronger flavor profile. I will challenge the white soy sauce base next time.

I visited this restaurant with the purpose of trying their kombu dashi tsukemen, and it was a very beautiful place where everything was made with care. The tsukemen and soup were served separately. The noodles were first dipped in just salt, and then dipped in the soup, but even just with salt, they were delicious! The simple and elegant flat noodles had a smooth texture. Simply put, it was really delicious! We also tried the soup-wari (diluting the soup with extra broth), which made it even more delicious. It was a wonderful restaurant.

This is my favorite ramen restaurant. It's elegant and never gets boring. It's close to my workplace so I used to go there often. My lunch break time is later and irregular than normal people, so the long lunch hours really help. I always order the special white soy sauce ramen. It's refreshing and I can slurp up every last drop. When I started going to Sawada, the restaurant's rating on Tabelog wasn't as high, so it's really nostalgic. My company has moved to the Shibuya area, so I won't be able to go as often, but I'll still visit on weekends. Thank you.

2023 Cold Noodle Journey #46 Shinjuku Gyoen - Soba Zawada's Kombu Water Dipping Noodles? Have you ever tried noodles soaked in that slippery alginic acid and fucoidan-rich "kombu water"? First, you eat the noodles as is, then dip them in "Awakuni salt," and finally in a rich soy sauce. The dish comes with two types of wontons, all for 1,300 yen. But really, have you ever tried it? This kombu water-soaked noodles might just become your new addiction! #2023ColdNoodleJourney #ColdNoodleJourney #SobaZawada #ShinjukuGyoen #KombuWaterDippingNoodles

I ordered the Konbu Mizu Tsukemen for 1,000 yen at Ramen Sawada next to Manpuku Jiro, which was crowded. There were empty seats when I arrived just before noon, so I sat down quickly. Following the instructions from the restaurant, I first slurped the noodles soaked in slimy Konbu water. The umami of Konbu and wheat came directly. Then, I sprinkled some salt on the noodles and slurped them. Delicious!! This alone is good. The rounded delicious salt, not sharp, is enough to enjoy with sake. I then dipped the noodles in the dipping sauce. Delicious! Lastly, I debated whether to mix the soup or dilute the dipping sauce with the leftover Konbu water. I decided to dilute it with the Konbu water, but it felt slightly concentrated, maybe because there was not enough Konbu water. Next time, I will try adding wonton as a topping.

I stopped by when I was in the area for work. Unfortunately, the tsukemen I wanted was sold out. I reluctantly ordered two types of wonton noodles. When the dish arrived, I took a sip of the soup. It had a soy sauce and animal oil aroma, followed by a subtle sardine-like scent. It was a very refined ramen. The soup, noodles, chashu, menma, and wonton noodles were all of a very high standard. The wontons had thin skins and came in shrimp and meat varieties. Personally, I really liked the plump shrimp wonton. The slightly salty flavor made me want to finish the soup, and I fought the urge to do so as I finished my meal. Thank you for the delicious meal.

Shinjuku Sanchome Station's popular ramen shop had run out of numbered tickets, so I had to visit another restaurant nearby. As I approached the area, I saw a line, but it turned out to be for the udon shop next door (phew!). The restaurant had only counter seats and there were only 2-3 customers inside. I opted for the simple Chuka Soba since I had already eaten a hamburger. The Chuka Soba cost 880 yen and had a soup made with pork and chicken broth, along with niboshi (dried baby sardines) and katsuobushi (dried bonito flakes). The soup had a nice balance of flavors, not too rich or too light, with a noticeable niboshi aroma. The thin noodles had a satisfying firmness and paired well with the soup. It was an unexpected visit, but I was glad to make a new discovery.

Store Name: Chin Soba Sawada Two Types of White Soy Sauce Wonton Noodles ¥1100 + Flavored Egg ¥120 + Char Siu Rice ¥350 Location: Shinjuku, Tokyo In the fierce ramen battleground of Shinjuku, particularly in the area near Shinjuku Gyoenmae Station, you can find famous establishments like Fuyugare, the trending Afro Beats, and Matsu! For tsukemen, there's Momonoki and Kyoto Tonkotsu's Daiichi Asahi, among others! Arriving at 12 o'clock, there was a huge line next door at the udon shop, likely due to the lunch rush for nearby workers. The restaurant was full inside, so we waited outside for a while before finally getting a table. I heard that this place also has experience at Yakumo, so be sure to try the wonton! And here it is! The bowl arrived, emitting a seafood aroma. Let's try the soup! Delicious! The white soy sauce is almost like salt, with a strong umami flavor from the combination of animal broth and saltiness of the dried fish. There's a sweetness and richness that complements the saltiness and bonito broth very well. The soup is light but packed with flavor! It's the kind of soup you'd want to turn into ochazuke! Now, onto the noodles. They are thin and angular, with a good pull that blends well with the soup. Despite being thin, the noodles have a chewy texture and a subtle sweetness from the wheat. The wontons come in two types: meat and shrimp. The meat is juicy and meaty, pairing well with the chewy skin soaked in the soup. The shrimp has a great flavor and texture, reminiscent of the shrimp dumplings from a traditional Chinese restaurant. The flavored egg is perfectly balanced between the richness of the yolk and the infusion of the broth. The char siu rice is seasoned with a sauce similar to yakitori sauce, with diced char siu and a touch of black pepper adding a spicy kick. Pouring the ramen soup over it brings a smile to your face! Eating at a restaurant that serves delicious ramen and rice bowls is pure happiness. It's the kind of meal that makes you feel content after a hard day's work. Overall, a delightful experience with a rating of 3.8 out of 5.

I was planning to go to Watanabe Jiro, but it was crowded so I visited Sawada-san instead. The kelp water was slimy, and when I slurped it with the noodles, it felt like my throat was closing up, haha. It was tasty, but personally, it didn't really impress me. At the end, you're supposed to mix the kelp water with the soup, but by that time, the soup was lukewarm, so it was honestly tough.

[Nearest Station] 3 minutes walk from Shinjuku Gyoenmae Station [Visit Time] Thursday, around 8:00 PM [Purpose] Dinner [Closed on] Sundays [Reservation] Not required [Waiting Time (outside the store)] None [Number of People] 2 [Budget] 1,000 yen to 2,000 yen [Order] Kombu water dipping noodles + two kinds of wonton for 1,230 yen [Recommended for People] Looking for a ramen shop around Shinjuku Gyoenmae Station [Overview] Stylish ramen shop "Chin Soba Sawada" in Shinjuku Gyoenmae, run by someone who trained at the famous "Yakumo" in Ikejiri. Located between the delicious udon shop Mandajiro and the delicious pot-au-feu shop Joie, I personally call it the Shinjuku Gyoenmae Gourmet Street! A must-visit shop for those who like simple shoyu ramen and kombu water dipping noodles. [Review] Kombu water dipping noodles + two kinds of wonton for 1,230 yen I ordered the "kombu water dipping noodles" again this time! As always, the combination of chewy noodles that make you want to say "Is this natto?" and the elegant, clear light soy sauce soup is divine, and the pork wonton and shrimp wonton were also divine. If you visit this shop, be sure to order the wonton! Thank you for the delicious meal!

Shinjuku Gyoenmae Station is a 2-minute walk away. I arrived 10 minutes before the opening time and was able to get a seat. Today's order was two types of wonton noodles for 1100 yen, with choices of soy sauce, salt, or dipping noodles, each with different toppings. I was happy to see that there were dividers at the counter. Soon after, my noodles arrived. The noodles were medium thickness and had a firm texture. The soy sauce soup with a strong bonito flavor was piping hot until the last bite. The bamboo shoots were thick but tender and delicious. The beautifully presented and tasty chashu was a perfect finishing touch. The two types of wontons were visually appealing, tender, and generously filled. Personally, I would love it even more if the noodles were a bit thinner or if the sharpness of the soup was toned down. Thank you for the meal.

I tried the Shiro Shoyu Ramen for 880 yen and added a pork and shrimp wonton for 120 yen at Yakumo in Ikejiri Ohashi. I really liked this ramen shop, so I was sure I would like it, and I did! The wontons were delicious, and even though they were served separately, they were already in the bowl. I saw the Wonton Ramen on the menu for 1100 yen, but I thought I couldn't eat two pork and shrimp wontons, so I decided against it. However, I then discovered that I could add one of each, so I ordered them without hesitation. The shrimp was firm and very tasty, and the pork wonton was light and easy to eat. I didn't feel guilty eating it even at night.

I wanted to eat ramen during my work break, so I decided to visit this restaurant. I arrived before 4 pm on a weekday, so the restaurant was not crowded. There were only counter seats, no tables. The interior had a nice atmosphere with dim lighting and soothing music playing. It was my first time visiting, so when I purchased my meal ticket from the machine, I was initially going to choose the "Shina Soba" at the top left, but then I saw the menu item below it called "White Soy Sauce Shina Soba"!!! What kind of ramen is this! I must try it! So, I selected the "White Soy Sauce Shina Soba for 880 yen" and requested firm noodles. The ramen arrived in less than 10 minutes thanks to the quiet atmosphere at that time. The soup was really white. Is this really soy sauce? Just by looking at the color of the soup, it seemed like salt or chicken white broth. I took a sip with the spoon... it's soy sauce! It was delicious! The clear soup had a slight sweetness and depth to the soy sauce flavor. The noodles were the straight type without much firmness, which paired well with the soup. Even in the hot weather when my appetite was low, I could easily slurp up this ramen! It's great to be able to eat this ramen in Shinjuku for 880 yen. I will definitely come back! Next time, I might try the tsukemen. Thank you for the meal!

-Kombu water dipping noodles with flavored egg ¥1,120- Located in the Shinjuku Gyoen area, this ramen shop offers a unique dish called kombu water dipping noodles. On this particular day, due to the excessive heat, I decided to order this dish. I chose the white soy sauce as the dipping sauce. The kombu water dipping noodles were very traditional and straightforward. I started by tasting the noodles with just the salt. The flat noodles had a strong chewy texture. The kombu water had a thick consistency with no broth or saltiness. The dipping sauce, made with white soy sauce, had a strong umami flavor and a pronounced saltiness. Next time, I will try the default option. Thank you for the meal.