I had the Chuka Soba for 730 yen. It is a style of ramen commonly found in the area of Tsubame Sanjo in Niigata. This particular shop has a good reputation, so I was looking forward to trying it. The main feature of Tsubame Sanjo ramen seems to be the combination of soy sauce soup and plenty of lard. The soup is soy sauce-based with a rich seafood flavor. The main ingredient of the fish broth is dried sardines, and when you drink the soup after pushing aside the generous amount of lard floating on top, the strong aroma of dried sardines spreads through your mouth and nose. In the Tokyo area, when it comes to lard ramen, the base soup is often dominated by pork bones, so even when you push aside the lard and drink the soup, the taste is mainly pork bone flavor and seasoning. But this is a completely different experience. I really liked it. The noodles are also surprisingly thick for a dish called "Chuka Soba". They are so thick, you might think they're as thick as chopsticks, but they have a chewy texture and are incredibly delicious. In conclusion, I underestimated it as "local ramen" because it's from Niigata, but it exceeded my expectations in a good way. However, the soup and noodles are both very strong, so it might not appeal to women. The person next to me was eating ramen topped with seaweed, so I want to try that next time.

Chuka soba for 850 yen, extra oil for 120 yen, and draft beer for 550 yen. Today I went noodle hunting in Kamata! I aimed for the famous shop specializing in back fat and dried fish, Ramen Jun. 10:17 I entered the shop. There was no line outside, but it was almost full at this time, surprising! I ordered the default Chuka soba, and you can adjust the amount of back fat, but for an additional 120 yen, you can get the extra "demon oil" (four times the default amount), so I ordered that too. And to cheer myself up before the match, I also ordered a beer! As soon as I sat down, before handing over the ticket, snacks and draft beer were brought to me! Wow! Probably because it's the latest model ticket machine, the order is placed as soon as you press the button. The snack was mixed with boiled eggs and chopped onions, which was unexpected and made me happy. Then, in just 4 minutes, the noodles arrived... Oh, the demon oil is amazing... The surface of the bowl was completely white... When I scooped up the soup, not only the surface but also the bottom was completely white... amazing... When I took a sip, from the moment it touched my lips, the oily richness spread throughout my mouth, becoming velvety and smooth. The oil is intense, but the soup base is dramatically delicious. The flavors of the dried fish and soy sauce are perfectly balanced, making it incredibly delicious. You can drink this soup endlessly. Recently, there have been quite a few places where you can eat back fat-rich ramen, but this one stands out. The noodles are thick and chewy, but because the soup is so delicious, they slide smoothly into your stomach at a fast pace. I didn't get tired of it no matter how much I ate, and before I knew it, I had finished it. Oh, I also added grated garlic halfway through for a flavor change, and it was a perfect match, of course. There is still plenty of oily soup left, but it looks dangerous to drink it all, so thank you for the meal. Oh, the soup is so delicious that I should have just had the regular amount of oil and finished it... Everyone, I think it's best to avoid the extra oil when you go for the first time. Also, I have a feeling that topping with shredded seaweed would be outstanding. Thank you for the meal!

I had to visit the restaurant twice in one day due to errands nearby. I tried the Iwanori Ramen and Taiwan Mazesoba. The Iwanori Ramen had a delicious combination of dried fish soup, pork back fat, seaweed, and thick noodles. It was really tasty. However, the Taiwan Mazesoba was disappointing. It was supposed to have spicy minced meat, but instead, it was just overly spicy without the meat. The spiciness overwhelmed the noodles, making it too intense. It was a shame because the other ingredients like chives, seaweed, and thick noodles were good. I recommend trying their signature dish, the Ensanjo Pork Back Fat Ramen series, as it was really delicious.

I had the Iwa Nori Ramen (1200 yen)! Yeah, this is still my favorite. This is the original restaurant where I thought I should start posting on Tabelog. I think there is no other ramen that combines destructive power and tenderness like this one. Sometimes the cooking may be a bit rough, but I don't mind. I love it. Thank you for the meal!!!

#Ramen Jun Kamata Store#Tsubame Sanjo Ramen#Niigata RamenThe rich soy sauce broth with plenty of pork back fat and dried sardines paired perfectly with the crunchy onions. The thick noodles, cooked al dente, soaked up the flavorful soup. Surprisingly, I was able to enjoy delicious ramen from the prefecture known for having the best ramen in Kamata.

It was about an hour before closing time, but the restaurant was quite crowded. It was my first visit, and I was drawn to the tsukemen. The noodles were medium thick, seasoned quite strongly, with distinctive characteristics of pork fat and dried seaweed. It was delicious, but lacked a standout impact, so personally, I didn't find the flavor very memorable. Perhaps I should have ordered the regular ramen instead. Also, the tables in the restaurant were dirty (especially around the disinfectant spray) and there were Crocs sandals left abandoned on the floor, which bothered me a bit.

I heard about Ramen Urusai from an acquaintance and decided to visit. It's located less than a 10-minute walk from Keikyu Kamata Station. When I arrived around 3 pm, about 80% of the counter seats were already taken. Since it was my first time, I ordered the "Chuka Soba" (with extra noodles, back fat, and medium flavor). The bowl was visually impressive with plenty of dried seaweed, onions, and back fat. The soup seemed to be a rich soy sauce base with a strong seafood flavor. When eaten with the onions, it tasted quite light, but the richness was definitely there. The thick noodles had a good chewy texture and paired well with the soup. The fragrant dried seaweed was nice, but the melt-in-your-mouth chashu was the highlight for me! I ordered the large portion due to my hunger, but the regular size would have been sufficient. I look forward to trying the dried seaweed ramen with chashu topping and the tsukemen next time. It might be the perfect meal after a night of drinking.

I have been visiting this restaurant every few years since it first opened. It seems like the last time I was here was about 10 years ago, but I'm not entirely sure. Coming back after such a long time, I noticed that the location has changed quite a bit. The restaurant itself looks the same, but the surroundings seem different. The ramen shop next door is no longer there. The exterior of the restaurant has gained more character over the years. I went inside and ordered the special ramen from the ticket machine, with less noodles and extra onions. I sat at the counter and after about 10 minutes, my bowl arrived. Wow, the amount of dried seaweed is impressive. I took a sip of the soup first. It had a wild flavor from the dried fish, simple yet with a punch. It was delicious. The local vibe was really appealing. Next, I tried the noodles. The thick noodles, cooked al dente, paired perfectly with the bold dried fish soup. The dried seaweed soaked up the soup beautifully. The crunchy onions added a nice texture to the soup. The chashu was standard, and I cracked open the seasoned egg and added some garlic to my soup. Before I knew it, I had finished my meal. This longstanding restaurant in the competitive area of Kamata is truly beloved for a reason. It was a great meal.

Tsukemen for 950 yen. The 250g noodles were a bit lacking, but getting a large portion would have been regretful, so this amount was just right. The noodles were a bit cold, probably due to them being busy. Overall, it was delicious. Thank you for the meal.

Yesterday's dinner was at "Sakumen Tei Jun Tsubame Head Store," the Tokyo branch located in Tsubame City, Niigata Prefecture. It was my first visit. I arrived around 10 pm, and there was no wait outside, so I entered the restaurant immediately. I ordered the standard Chuka Soba (Chinese noodles). It arrived in about 10 minutes. The surface of the bowl was topped with plenty of lard, dried seaweed, and diced onions. I started by tasting the soup with the lard. The scent of dried fish was not very strong, and the soy sauce flavor was predominant. I didn't taste any sweetness in the lard. The noodles were thick, and there were two slices of pork shoulder chashu. Overall, it was simply delicious.

Visit on Saturday at 11:50 am. The opening time seems to be a little earlier than 10 am. The interior of the restaurant looked a bit dimly lit, but there were already two customers. There were two female staff members. Niigata ramen is not something I am familiar with, but it seems to be known for its dried sardines and pork fat. There is also a famous ginger-flavored ramen around Niigata City, but this one might be from the area near the Echigo Sanjo Station on the Shinkansen line. I ordered the Iwanori Ramen for 1,200 yen, a flavored egg for 120 yen, and natto rice for 380 yen. Adding various toppings can increase the total cost significantly. The soup had a strong dried sardine aroma, and the noodles were slightly thick with a good chewy texture. The pork fat was optional for additional quantity, but I preferred the standard amount. Both the dried sardines and pork fat had a strong presence, but they were well balanced. My rating takes into account my personal preference for not being a fan of too much pork fat. This evaluation is based on personal taste rather than objective quality.

Ordered Chinese ramen [950 yen] (firm noodles, extra onions) + extra oil [150 yen] + large size [100 yen]. Visited around 5:00 PM on Saturday. There were 2 customers ahead of us, but we were able to buy the meal tickets at the entrance and sit down right away. The ramen arrived about 5 minutes after we sat down. I ordered extra oil, so the amount of back fat was four times the standard amount, and all you could see was back fat (laughs). As a lover of back fat, I was thrilled. Scooping up the noodles from the bottom of the soup, the thick noodles soaked in soy sauce soup mixed with bonito broth and back fat were delicious. The thickly sliced chashu had a nice texture and was delicious. Although there were onions and dried seaweed in it, they were not very noticeable due to the extra oil. I thought it would be nice to increase the amount of onions and dried seaweed when ordering extra oil, but maybe next time I'll go for medium oil (laughs). My companion ordered the Chinese ramen (medium oil) for comparison, so I'll include their feedback. Thank you for the meal. I will come back again.

I stopped by on my way from Yokohama to Haneda. The combination of pork fat, dried sardines, and onions was exquisite. It was a revisit, but I didn't remember the thick noodles from last time. After rereading my previous comment, I realized that my impression was indeed faint. I hope they will challenge themselves with thinner noodles next time, haha. Thank you for the meal.

I visited around 1 pm and was able to enter without waiting in line. My Iwanori ramen arrived in about 10 minutes. I asked for extra onions and extra fat. It was my first visit in a while, but I enjoyed the meal. The menu had expanded, but the classic Iwanori ramen is still the best. It's convenient to be able to enter without waiting in line.

I had rock seaweed ramen for lunch! I usually order the noodles with normal firmness, but this time I went for extra firm with extra onions. The soy sauce-based soup paired perfectly with the vegetables and noodles, providing just the right amount of texture and deliciousness! The seaweed and soup complemented each other well, making it a truly enjoyable meal!

Limited Edition Curry Mazesoba I tried the limited edition curry mazesoba again since it started for the summer season. The restaurant wasn't very well air-conditioned, so I sweated while slurping the curry mazesoba, but it was still delicious. It's not very spicy, but it has a nice kick to it. The lettuce and cherry tomatoes added a refreshing touch. Finally, I finished with some extra rice to make curry rice. The portion of noodles was generous and the flavor was rich, so I left feeling satisfied.

Located at the east exit of Kamata, the restaurant "Ramen Jun" serves Niigata Ramen, which is one of the top 5 types of ramen in Niigata. This particular ramen is known for its soup base made with dried sardines and topped with pork fat. Customers purchase meal tickets from a vending machine, which accepts Suica and paypay. The signature dish, "Jun Jiro," priced at 1300 yen, comes with an additional boiled egg for 120 yen. The Jun Jiro was originally a limited-time Jiro-inspired menu item at Jun's, but due to its popularity, it became a regular menu item. The soup has a strong sardine and soy sauce flavor, with a nice oily richness from the pork fat floating on top. The piping hot soup stays hot throughout the meal. The chewy Chinese noodles are slightly thick, making them easy to eat. The shorter length of the noodles prevents soup from splashing. The toppings include the Jiro-inspired ingredients with an added boiled egg, creating a delicious combination when the yolk mixes with the strong garlic and sardine flavors. I have lost count of how many times I have visited this place. It was delicious. Thank you for the meal.

JR Kamata Station East Exit is a little over a 5-minute walk away. When you leave the drinking district, turn right and walk for a while until you arrive. I chose the nori seaweed ramen. The amount of lard is normal, but the flavor is not too strong, so you can easily drink up the soup. It goes well with thick noodles. The soupless noodles also look delicious. I want to challenge them next time.

It was around 8 o'clock on Sunday night, so I was able to enter without waiting in line. Customers were coming in constantly, but it felt like they were managing it well. I ordered the Chinese noodles with less pork fat and firm noodles. The noodles were thick and had a satisfying texture! The seafood flavor was just right. I think it would have been nice to have more onions. The thick chashu was tender and delicious. It made me a bit thirsty afterwards, but it was tolerable.

Hello, this is Amataji. After visiting Mahoro Ba, I went to Jun-san on August 17th. Even though I was already quite full, I decided to go for it. I thought about going back to NIBOSHIMANIA, but it was far away, so I thought maybe trying the Etsusanjou-style ramen with backfat and dried sardines at Jun-san would be a good idea. This restaurant has a high rating of 3.70 on Tabelog. I visited for the first time around 1:15 pm on August 17th. It's quite close from Kamata Station. There was no line outside the restaurant. The place looks quite old. I looked at the menu description outside the shop to decide what to order. I didn't do any research beforehand. So, I chose the following: - Junjiro Ramen for 1300 yen I didn't notice it at the time, but it seems to be inspired by Jiro-style ramen, even though it's called "Junjiro." I bought a meal ticket from the ticket machine. It's a touch panel system and accepts transportation IC cards. When you choose the ramen, you can select the amount of backfat. You can choose from small, regular, and medium backfat for free. Large backfat costs 100 yen, and extra backfat costs 150 yen, but I wasn't sure how much that would be. I chose medium. Inside the restaurant, there were counter seats in a straight line. There were two other customers in front of me, so there were empty seats. I followed the instructions of the staff and sat at every other seat from the back. I handed over my meal ticket and waited. On the table, there were condiments like grated garlic, yuzu pepper, white pepper, black pepper, shichimi chili pepper, and noodle sauce. There were explanations on the table. There was also an explanation about the backfat. It seems that medium is 1.5 times the standard amount, large is 2 times, and extra is 4 times. After about 5 minutes, the ramen arrived. It had thick slices of chashu, 5 pieces, on top of a mountain of bean sprouts and cabbage, with chopped garlic and a soft-boiled egg on top, and dried seaweed on the side. It's Jiro-style, but not as overwhelming as Jiro ramen. It's rather refined. The backfat was not as abundant, probably because it was under the vegetables. I started eating! - It's not as generously portioned as Jiro ramen, so I could access the soup right away. The soup was brown and relatively clear. It's soy sauce-based. It has umami, but the soy sauce flavor is stronger. I couldn't really taste the dried sardines. It seems like they focused on the broth with the dried sardines. I couldn't tell if they used animal products. It seemed like they might have used chicken or something, but I couldn't tell from the taste. More than that, there was a sourness that bothered me. It's inspired by Jiro-style ramen, but it doesn't have sweetness. Maybe it's the same soup as the other ramen they serve, but I'm not sure because I haven't tried the others. The backfat doesn't seem too heavy, probably because it's under the vegetables. - The noodles are thick noodles, about the thickness of bean sprouts. The hydration level is moderate. It's not chewy, but it's not soft either. It has a good texture. - The vegetables are crunchy. There are bean sprouts with a little bit of cabbage on top. It's less than Jiro-style. - The garlic is about the standard amount for Jiro-style ramen. It didn't seem too strong with this soup. - The chashu is not that big, but it's thick. It doesn't have the same presence as Jiro's pork, but 5 pieces give a satisfying bite. It's not chewy, it's soft, well-seasoned, and delicious. It had a slightly sweet flavor. - The soft-boiled egg had a slightly white outer layer, but the yolk was almost runny. It's delicious when eaten with the soup. - The dried seaweed didn't have much presence with this soup. What bothered me was the sourness of the soup. I wonder what it comes from. I thought that in Etsusanjou-style ramen, the backfat would be floating like snow, but it doesn't seem to be the case here. Maybe if you choose extra backfat, the sourness would be neutralized and it would taste better. I was already quite full this time, so I didn't really enjoy it as much. If I were hungry, I'm sure I would have enjoyed it more. Thank you for the meal.

Former boss highly recommended this restaurant. They often boasted about eating there when traveling to Niigata. Did they really work properly? The main branch is located in Tsubame Sanjo, Niigata, and is one of the five major ramen shops in Niigata, known for its rich backfat Chachacha style. "Koshu Hanten" is the representative, but this place also has a strong popularity and has expanded to Tokyo. They have branches in Kamata and Kameido. There is also an affiliated store in Musashikoganei. I had originally planned to go to Kamata for another reason, but due to various circumstances, I changed my plans and headed to this place. As I passed through a typical seedy alleyway, the words "Ichimen Nyukon" caught my eye. I couldn't help but quietly exclaim, "This is it!" They open the restaurant from 10 in the morning, which is great for those who want to have morning ramen. It was still before noon, so there was only one customer when I arrived. Later, a few more customers came in, including a couple. I ordered the Iwanori Ramen from the ticket machine. I could customize the parameters like in the house style, so I asked for extra onions. It cost 1200 yen. You can also adjust the amount of backfat, with an additional charge for maximum backfat. I didn't dare to add more because it seemed scary. As directed by the staff, I climbed the steps to the counter seats, but the floor was slippery! It seemed like the spilled backfat had coated the floor, making it slippery. The noodles were served on a tray. You could see the kitchen and understand why they used the tray, as they were sprinkling backfat with a sieve. This is the origin of the backfat Chachacha style. However, the real highlight was the mountain of Iwanori seaweed that covered the noodles so much that you couldn't see them. You had to soak it in the soup to soften it. The soup had floating balls of backfat, giving it a slightly creamy texture. It was not as greasy as I expected. It had a salty taste with a strong emphasis on the fish-based broth. The soup itself was not sweet, but the diced onions compensated for that. The medium-thick noodles had a bouncy texture due to the high water content. The noodles were delivered directly from the noodle factory of the main branch, which also serves as a noodle factory. "Jun" comes from the founder's name, which is Matsuno. Oh... Tsubame has been known for its cutlery and metal processing industries since ancient times. When delivering ramen to craftsmen working in factories, they used backfat to cover the soup to prevent it from cooling down, which is the origin of the backfat Chachacha style. During peak hours, to prevent the noodles from stretching out due to the delay in cooking, they used strong flour to make the noodles thicker and thicker. This might be related to the many small factories in Ota Ward. Although the taste was different from what I had imagined based on what my former boss had told me, I was able to enjoy the backfat Chachacha style that has been popular in Niigata for a long time.

This is the first branch of Niigata Tsubame Sanjo in Tokyo. As usual, I ordered the ramen with plenty of leeks and meat miso, with extra fat and extra onions. As I ate the ramen with a strong bonito flavor, the taste improved as I gradually dissolved the meat miso into the soup. It is quite rich, so I don't want to eat it every day, but it's a taste that I want to enjoy regularly.