Established in 1931, the pioneering ramen shop "Harukiya" in Ogikubo is a well-known establishment along the Ome Kaido road. The equally famous "Harukiya" founded in 1949 is said to be related to the former, making the origin of both establishments the "Haruki family." Despite being known for their Chinese soba, these shops are more like traditional soba restaurants with ramen on the menu, evolving into places where you can find soba or katsudon alongside Chinese soba. Just like Marunaga, Marushin, and Ikebukuro Daikokuya, which all started as soba restaurants before becoming renowned ramen shops, Harukiya likely began as a soba shop as well. On this particular day, we started with yuba sashimi, soba miso, and beer. Following that, my companion had masu sake, while I enjoyed sobayu-wari and tonjiru (pork soup). We finished with a topping of boiled egg on our Chinese soba and a side of juwari soba. The Chinese soba here is much milder compared to Harukiya's version, with a subtle blend of dried bonito, pork bone, and chicken bone flavors. It was a high-quality bowl of noodles that allowed us to appreciate the history of Chinese and Japanese soba. Thank you for the delicious meal.

I want this kind of long-established restaurant to continue forever. It's like a historic cultural property. The Chinese soba has a soup that at first reminds you of Harukiya with its oil and dried bonito flavor. However, it is lighter and more subdued than Harukiya. It doesn't hit you hard, but you can feel the bonito flakes in the soba broth. This is also a great product. The noodles are thin and reminiscent of soba. Even looking at the menu, you can tell that this is basically a soba shop. The pork cutlet bowl had thick slices of meat, but there was nothing that was truly impressive in terms of the meat's flavor, the way the egg was cooked, or the taste of the sauce. I understood why this isn't a popular menu item and why there are few reviews on Tabelog. Instead of miso soup, you get ramen soup. This was truly unique and impressive.

I visited the famous ramen shop "Harukiya" in Ogikubo for the first time. I arrived around 8 p.m. and was able to be seated without waiting in line. I chose the wonton noodles for 1300 yen. When the bowl arrived, I first tried the soup. The soup, with hot oil floating on top, had a gentle bonito aroma and a balanced umami from the animal broth that spread nicely in my mouth. The noodles were reminiscent of classic ramen, and paired well with the soup, making it delicious. Overall, it felt like they had perfected the traditional ramen to the extreme. Thank you for the meal.

Yesterday, for the first time in about 25 years, I had Wonton noodles at "Harukiya Ogikubo Main Store" and I was surprised by how delicious it was! But wait, is it Haruki "ya" or Haruki "ie"? Is it Harukiya "Ogikubo Main Store" or Haruki Family "Main Store"? I didn't know about this place, so I decided to try it out. I crossed the Ome Kaido from Harukiya Ogikubo Main Store where I went yesterday, and entered a residential area. I had no idea about this place. It was Saturday, 2:30 PM. There were 2 customers ahead of me. They have bottled beer too! I was thinking I didn't need it since I had been drinking at home in the morning, but seeing others drink made me want it too. I ordered the Chuka Soba (800 yen) and a bottle of beer (550 yen). It arrived in about 5 minutes. Let's dig in...mmm, delicious. This is your standard Tokyo ramen. The taste is a bit different from what I had yesterday at Harukiya. The Ogikubo ramen I remember from the past is closer to this taste. A simple soy sauce ramen. It's not special, just delicious. Well, this is just my memory from 25 years ago, so it's just an image. The noodles are the curly type that has been around for a long time. The chashu seems more extravagant now. There's a decent amount of green onions, triangular seaweed, and some bamboo shoots, just like I remember. Don't forget to sprinkle some pepper halfway through. It really enhances the flavor. Yes, this is closer to the image of the old-fashioned ramen. It's very delicious. This place is actually a soba restaurant. According to other reviews, it's said to be the oldest existing Tokyo ramen shop. It seems like a soba restaurant that also serves ramen. They have curry and katsudon too. So, this place is like the origin of Ogikubo ramen. I didn't know all of this. Next time, I might try the katsudon on purpose (laughs). People's preferences may differ between this place and the other one, but I hope both of these long-standing restaurants continue to thrive. Thank you for the meal♪ Now, I'll go for a swim to burn some calories and enjoy a delicious dinner later. Let's have ramen again!

Monday at 6:00 p.m. Visited without a reservation with 2 people. Located in a residential area, it would be hard to find without knowing it, haha. The interior has table seats, tatami rooms, and a large table in the middle. There was one group of customers before us. - Ebisu beer (Tumbler) 600 yen - Lemon sour 450 yen ★ Appetizers - Soba miso 480 yen - Simmered pork belly in sauce 900 yen (huge portion!) - Simmered tripe 600 yen - Pork cutlet rice bowl 1,350 yen (comes with soup and pickles. It's larger than a regular pork cutlet rice bowl) - Chinese noodles 800 yen I didn't ask about the relationship with Harukiya, but they look similar in appearance, though the taste is different. The soup here is lukewarm and light, and the noodles are straight. The staff are all older ladies, but they are nice people! They were friendly and chatted with us, giving off a cozy atmosphere. If this place were nearby, I might become a regular. Thank you for the meal. Total for 2 people: 5,800 yen Per person: 2,900 yen

✔️Chuka soba with boiled egg, ranked 8th in Ogikubo ramen (score 3.68). Ogikubo Junimengetsu. Established in 1931! Could this be the ancestor of Ogikubo noodles? I eat next to the Ishihara Satomi seat (Koseki Ken seat). By the way, the noodles from Jogetsu are from Harukiya, this is the tricky part of Ogikubo.

I went to Harukiya, which is not located in the restaurant district in front of Ogikubo Station. It takes about a 15-minute walk from the station, so I recommend putting it into your navigation system before heading there. I tried the summer limited cold ramen and the chuka soba, which I shared with my companion. It's the original Ogikubo ramen. It has a gentle, nostalgic taste. It was a comforting flavor that made me want to come back again. Thank you for the meal.

The taste is quite ordinary! It's a traditional flavor. When it comes to ramen in Ogikubo, Harukiya is well-known, but apparently they used to be part of the same group before World War II and competed with each other. It seems like they don't have a good relationship now. Be careful, as asking a simple question can lead to a very long conversation.

During a monthly gathering called "Super Tuesday" with my former colleagues from my student days, we changed the venue last minute to "Harukiya Honten" in Ogikubo. Although I initially suggested going to a ramen shop in North Chitose, we ended up at Harukiya Honten, a different establishment from the famous ramen shop "Harukiya." The atmosphere was not what I expected, but the "Chuka Soba" I ordered was surprisingly delicious. It was a different experience from the usual, but it turned out to be a pleasant ending to the night.

I visited the restaurant at 2-5-24 Amanuma, Suginami-ku, Tokyo, as I had registered my interest based on the reviews from Mairevi. I arrived at 11:07 am on Saturday and found only a few customers, with one man sitting at the central table and a few others at the corner tables. The staff, mostly middle-aged women, seemed to be working cheerfully, with one lady, probably the manager, sitting at the cash register. I ordered the Dachuka ramen for 900 yen with an additional boiled egg topping for 100 yen. The food was served at 11:12 am. The noodles were thin and curly, with a smooth texture. The soy-based soup was mild and comforting. The chashu pork was firm and well-cooked, while the boiled egg had a slightly runny yolk. The toppings included bamboo shoots, green onions, and seaweed. Overall, it was a satisfying meal.

In Ogikubo, there are two restaurants called "Harukiya" and "Harukiya Honten". While I thought both were ramen shops, it turns out that "Harukiya Honten" is actually a soba restaurant. Located on the first floor of an apartment building in the middle of a residential area a short walk from the station. Inside the restaurant, there is a large table in the center, with table seating on the right side and a raised tatami area on the left side. Looking at the menu, you'll see ramen listed before soba, along with rice bowls and appetizers. It seems like many customers start with a beer or lemon sour, then have ramen or curry to finish. I didn't see anyone ordering soba. The ramen arrives in just 2 minutes. The clear broth is a double soup made with chicken bones, dried fish flakes, and kombu seaweed. The soy sauce flavor is smooth and very delicious. The noodles are very thin and delicate straight noodles, cooked perfectly. The chashu is simple but authentic, made with tasty thigh meat. The boiled egg has a unique zigzag cut, and there's a little bit of menma too. I finished the noodles quickly as they were so slurp-worthy. Adding a bit of shichimi spice to the soup was quite tasty. Unlike ramen served as a side dish at soba restaurants, this is a light but authentic ramen. When I asked the owner about the relationship with "Harukiya" near the station, she said, "There is no connection now." When I asked if they used to be related, she explained, "After the war, the previous owner did business there and sold this place to someone else to return here..." She mentioned a little more about what happened afterwards, but it seemed like there was some bad blood between them. It must have been tough dealing with that kind of rivalry.

I had lunch today at Harukiya Honten in Ogikubo. The nearest station is a 7-minute walk from Ogikubo Station North Exit, located in a residential area north of Ome Kaido. Harukiya Honten is a long-established soba restaurant founded in 1931. The roots of the famous Ogikubo Ramen can be traced back to Harukiya Honten. The restaurant offers soba, udon, and ramen, all made with their own homemade noodles. I was surprised that despite the current high prices, they have not raised their prices since my last visit, which was about 2 years ago. The menu includes soba, udon, and ramen, with prices ranging from 650 yen to 850 yen. I ordered the Coarse-ground 100% soba, which was delicious. The restaurant was almost full when I visited on a Saturday afternoon, with a diverse range of customers. The soba had a nice texture and aroma, and I enjoyed it with grated daikon and green onions. The broth was flavorful, and I also enjoyed the soba soup served in a pot.

Since 1931, in other words, it was established in the 6th year of the Showa era. It is said that they are relatives with Harukiya along Ome Kaido. Harukiya was established after the war in 1949, so Harukiya Honten is the true long-established store. By the way, "屋" and "家". Be careful not to confuse them. I am familiar with this place as well, but it seems like locals prefer Japanese soba over ramen. When you visit here, you are warmly welcomed by the traditional Japanese-modern atmosphere of the store and the staff, making it clear that the roots of Ogikubo Chuka Soba lie in Japanese soba. The Chuka Soba with firm noodles and simmered egg has a gentle flavor. The umami of dried fish and various animal bones can be felt in the soup, making it a high-quality dish. The homemade noodles, with a loose curl and a smooth surface, have a firm texture that pairs well with the soup. The toppings include chashu, menma, and triangular-cut seaweed. The boiled and cut boiled egg, which is firm and not the trendy runny type, was delicious. I enjoyed the dish while feeling the origin and history of Chuka Soba. Thank you for the meal.

I can't believe you can eat ramen in the 700 yen range! I was craving more than just Hakodate ramen, so I decided to visit this place as well. The Chinese soba here is only 720 yen. The chashu is quite large. However, the chashu wasn't to my liking. It was a traditional Chinese soba.

After enjoying a delicious katsudon, I decided to go for another round of eating! I hopped on the Chuo-Sobu Line and took a one-stop ride to Ogikubo. From the station, it was about a 10-minute walk through a quiet residential area to reach this restaurant. It's called "Shunkiya Honten," a different place from the famous Shunkiya Ogikubo Honten. This establishment is not a branch or a subsidiary, but the original Tokyo ramen shop that has been around since 1931, making it the oldest surviving ramen shop in Tokyo. The shop has undergone several renovations over the years, so it looks clean and well-maintained. Interestingly, this shop used to be a soba restaurant, and the influence of that history can be seen in their soup made from bonito flakes and dried sardines, which are the basis of fish-based broths in ramen. I ordered the Chuka Soba with firm noodles, and it arrived in about 3 minutes. The simple presentation looked appetizing, and the first sip of the soup was incredibly flavorful, thanks to the combination of bonito flakes, dried sardines, pork bones, and chicken bones. The medium-thick straight noodles were cooked firm as requested, providing a satisfying chewy texture. The toppings included tender boiled pork, marinated bamboo shoots, seaweed, and chopped green onions, all enhancing the overall taste. The triangular-cut seaweed was a distinctive feature of Ogikubo ramen. At 720 yen, this bowl of ramen felt like a great deal considering the quality and taste. After finishing the meal, I was impressed by the lingering satisfaction and the depth of history behind this place. It made me want to visit Shunkiya Honten as well to compare. For ramen enthusiasts, I highly recommend trying the oldest surviving Tokyo ramen shop to experience the essence of authentic Tokyo ramen. Itadakimasu!

Today, I had some time in the morning so I decided to visit places along the Keio Line, including Asuhana Park, Sengawa, and Ogikubo. For my fourth stop, I finally visited "Shunkiya Honten," a popular noodle shop known for its "Tokyo Ramen," which is the oldest surviving in Tokyo. The shop was established in 1931 and is famous for its Chinese-style noodles. I had been wanting to visit this place for a while now, and I finally had the opportunity today. The shop had a simple exterior and a cozy interior with various seating options. I ordered the Chinese-style noodles and chose the normal firmness for the noodles. The noodles were thin and smooth, with a good texture and a nice flavor. The broth was hot and flavorful, with a hint of lard and a light seafood taste. The toppings were simple but delicious, including chashu, menma, seaweed, and chopped green onions. Overall, I was very satisfied with the quality and taste of the noodles. I would definitely recommend this place to others and look forward to visiting again in the future.

I went to Harukiya near Ogikubo Station the day after visiting Harukiya, for some reason I felt like exploring Ogikubo. I thought the ramen here would be similar since the names are similar, but they were completely different. Harukiya is an old-fashioned ramen shop run by an older couple. The lady manages the front of the house and her service is warm and welcoming, making you feel like you're talking to a relative. The Chinese ramen was a traditional soy sauce-based ramen that was light and easy to eat, and the mini seared rice bowl came with grated ponzu sauce for a refreshing taste. This ramen is also delicious. The menu includes not only ramen but also soba and rice bowls, so a couple who came in later ordered the Chinese ramen for the husband and soba for the wife. It's a place where you can go even when you and your partner want different things to eat.

After leaving the hospital, I felt hungry~ When it comes to Ogikubo, of course I had to do some ramen research~ haha This place definitely had to be checked out~ It's located in a residential area and has a strong presence. Surprisingly not crowded~ I ordered the Chinese noodles with a boiled egg. It came out quickly~ Oh, it's so simple and nostalgic~ The soup is so good that I unconsciously drank it all up. The noodles are thin but they go well with the soup and are delicious. The bamboo shoots are my favorite and they have a nice taste~ I couldn't really figure out the char siu (roast pork) but the boiled egg was also tasty. The nostalgic Showa-era atmosphere inside the restaurant and the comforting veteran staff made it even more delightful. I feel like visiting my mom again~ Next time, I want to try the soba noodles or the katsudon. My heart and stomach were gently satisfied in this wonderful place. Thank you for the delicious meal~

When I arrived at the night shift, there were no other customers yet. The staff members were each at their designated positions - one at the cash register, one serving dishes, and two in the kitchen. I waited for about 3 minutes and got my ramen, followed by a delicious grilled rice ball after another 5 minutes. The ramen was a traditional Chinese soba, while the grilled rice ball had a unique flavor with a hint of kelp broth. Both were very tasty on their own, but together they were a perfect match! I highly recommend this combination.

I visited this place after walking quite a distance from Ogikubo Station. Jazz music plays inside the restaurant. The heating is very effective. I ordered "seiro." It was served in about 3 minutes. The soba noodles were thin and cooked firm. The dipping sauce was slightly spicy, and the wasabi was Western-style.

A shop in Ogikubo where you can enjoy soba, Chinese soba, and rice bowls. It is said that this shop is the birthplace of Tokyo-style Chinese soba. For my order, I had the seiro soba for 650 yen and the mini aburi don for 500 yen. The seiro soba felt too powdery and the texture was too firm for my liking. It seems that the juwari soba is recommended, so I should have ordered that instead. The broth was on the sweeter side, which I personally enjoyed as it matched my taste. The mini aburi don had thinly sliced chashu on top of rice, to be eaten with grated ponzu sauce. The amount of meat was small, but the flavor was strong so I didn't end up with leftover rice. Overall, I couldn't find much value in this shop other than its age. It may be hasty to judge after just one visit, so if there's a next time, I'd like to try the Chinese soba. Thank you for the meal.