I participated in a special course dining event hosted by Mr. Iyama at Yatagarasu, which is held irregularly. This time, there were about 140 applicants! The theme for this event was LUNA SEA course, with a fee of 11,000 yen. 【Drinks】 - Sparkling wine - Soba roasted tea 【Course】 ⚫︎ Abalone, sea urchin, cold ramen This luxurious cold ramen was a surprise! The rich sea urchin and abalone liver sauce pair perfectly together. The basil is fried, providing a crispy texture, and the refreshing lemon flavor is excellent. ⚫︎ Grilled sea bream marinated in kelp The sea bream is marinated in kelp. It is served with a wasabi and nori sauce, adding a spicy kick to the flavorful sea bream and fresh crunchy vegetables. ⚫︎ Iberico pork and smoked eggplant mashed potatoes An exquisite dish made with Iberico pork, Kamo eggplant, and smoked mashed potatoes. The pork trotter is cooked at 50 degrees for 12 hours, then seared with rock salt and ink. The smoked mashed potatoes have a wonderful aroma. ⚫︎ Creamy mushroom water dumplings Water dumplings topped with black pepper and cheese. The soup contains lamb, mushrooms, burdock, carrots, and shiitake mushrooms. The leftover soup can be turned into a risotto. Delicious! ⭐️ Buttered Shinshu beef and mushroom rice The ultimate comfort food with butter-coated Shinshu beef and mushrooms. The combination of butter, mushrooms, and beef is fantastic! ⚫︎ Shinshu salmon and salmon roe sautéed zucchini The texture of the sautéed zucchini is delightful! Served with Shinshu salmon, tartar, and sansho pepper. The transparent salmon roe is also delicious. ⚫︎ Shinshu beef sirloin The Shinshu beef, seared to perfection, is cut right in front of you. The meat is incredibly tender and melts in your mouth. The sauce is also incredibly delicious! ⚫︎ Matsutake mushroom and dried shrimp ramen A luxurious ramen with a broth made from dried bonito, topped with shrimp, scallops, matsutake mushrooms. A satisfying end to the meal! ⚫︎ Chocolate whip with yuzu pepper Chocolate and yuzu pepper ice cream with a spicy kick. A new sensation ice cream with a smooth chocolate ice cream and a yuzu pepper-infused whip. Drinks were free-flowing, with many people ordering sake and wine.

I visited the famous restaurant "Yatagarasu" near Mizutobashi after work. I was actually thinking of ordering the salt ramen, but when I saw the ticket machine, there was a "limited edition cold sea urchin" option. I couldn't resist and ordered that along with the chicken red wine stew rice. The food arrived in about 10 minutes. It was a white soup with flat noodles, topped with sea urchin and something that looked like char siu. I cautiously took a bite of the sea urchin-topped char siu and found out it was actually a bread-like dough. The sea urchin was delicious! The soup was amazing too, it went well with the flat noodles. I even finished the soup completely, which I rarely do. However, the chicken red wine stew rice was a bit too salty for my taste. I think it would have been better if they served white rice and made it into a risotto instead. Thank you for the meal!

Make it out A live The ultimate chilled sea urchin for 2000 yen + chicken red wine stewed rice with Italian semi-dried tomatoes for 500 yen was a bit disappointing. The chilled potage, made with a base of chicken broth and including ingredients like Inca wake-up, mushrooms, and caramelized onions, was served with sea urchin and wasabi-flavored sea urchin French toast, a dashi and yuzu sauce, garlic sautéed zucchini, broccoli fritters, and crispy potatoes on flat noodles. The layered flavors were delicious, but the saltiness was overpowering. The chicken red wine stew was also too salty, leaving no escape. There were a lot of people ordering beer, and the neighboring customers were drinking a lot of water. Personally, I can handle salty dishes, as I am a fan of finishing my soup clean, but even I found it too much. I left a bit of the mint rice (also salty) and dunked it in the soup for a complete meal, but I ended up extremely thirsty on the way home. Overall, it was a bit of a letdown!

I visited again for lunch around 11:30 on Saturday. I was seated at the counter right away. The atmosphere of the restaurant is heavy metal themed with a black color scheme, and even the water is served in a tumbler, giving a solid feel. I chose the special soy sauce like last time. The soy sauce here has a strong impact with a traditional Japanese flavor. The noodles were delicious, with a good firmness and a nice taste of wheat. I was very hungry, so I finished my meal in no time. I will definitely come back again. Thank you for the meal.

※This restaurant's ticket machine only accepts cash!! I entered around 6:20 PM on Thursday. The shop is located underground. Customers come in sporadically, buy food tickets, and sit at their preferred seats. I chose the soy sauce noodle option. While waiting, I could smell the pleasant aroma of soy sauce. Perhaps because I am a woman, I was given a paper apron matching the color of my clothes. I decided to put it on and waited eagerly. The serving didn't take too long. The noodles were straight and thin, with a nice firm texture. The chashu pork was tender and delicious! The mitsuba (trefoil) added a nice touch and complemented the soy sauce well. The restaurant has counter and table seats, and about half of the customers were also ordering beer.

I finally made it to Yatagarasu-san! The popular shop that used to be in Kudanshita, right? Moved to Suidobashi about a year ago. I had a good impression of the previous location, so I've been wanting to come back. I've been following the shop owner's SNS for a while, and it seems like they often have limited editions and it looks like a lot of fun. People like that must really love ramen, and you can feel that passion even from here. Ramen made by such people is bound to be delicious. This time, after a long time, I came on a day when I could have the regular menu. It's near the station, but it's on the basement floor of a building, so it's a bit hard to find. Around 11:40 on a weekday, there were only 2 groups of customers ahead of me. I was surprised by how empty it was. There's a counter and tables, and it's spacious. The interior is still a bit funky. There are 2 staff members, and they are not intimidating. This time, I had the soy sauce ramen. ▶︎Ordered items: Soy Sauce Ramen 900 yen Menma, pork chashu, chicken chashu, green onions. The soup has a lot of oil floating on top, but it's not heavy, just the right level of greasiness. You can taste the richness of the soy sauce, but it's not as strong as it looks, with a good balance of umami. It has a moderate sweetness, which I liked. Also, as it was before, the aroma is floral and it really enhances the flavor. The soup is of high quality. The noodles are King Somen's thin straight noodles. They are cooked to a soft, chewy texture. They cling to the soup well, but you can still taste the flavor of the noodles themselves, a good balance. These noodles are truly great. The pork chashu is moist and silky, delicious! The chicken is fragrant and crispy, similar to teriyaki chicken. The menma is crunchy and refreshing. The soup, noodles, toppings, everything was delicious. I remember it being quite crowded last time, but why is it so empty now, after a year? Next time, I'd like to try some of the limited editions. Thank you for the meal!

Today's lunch was at Yatagarasu. It seems like they are currently not doing any collaboration projects with famous restaurants. I purchased the following food ticket: - Special Soy Sauce Noodle 1500 yen (tax included) The soup is a rich soy sauce chicken broth where the soy sauce flavor stands out. I wonder how they manage to bring out such a strong soy sauce taste while keeping the saltiness in check. The toppings include chashu, menma, chicken chashu, and wontons. The wontons have an incredible amount of pork filling, making them incredibly meaty. The chicken chashu has a smoky flavor as if the skin was grilled over charcoal, making it exceptionally delicious. The chashu, in particular, was unbelievably tasty, with the meat's umami flavor sealed in, making it moist and juicy. This was probably the most delicious chashu I've ever had. Yatagarasu's potential is truly remarkable. I thoroughly enjoyed the meal. Thank you for the feast.

I visited a shop that I had been interested in before it moved. I chose the special soy sauce. The noodles were thin and firm. The soy sauce was rich and oily. The chashu came in two types, pork and chicken, with a good texture. The menma was thick but soft and easy to eat. Next time, I want to try the salt flavor.

Great location right by Suitengumae Station. However, it's on the first floor of the building, so it's a bit hard to find and you might get lost ^_^ The name of the restaurant had "underground" in it, haha. I ordered the special salt ramen for 1500 yen. It was a safe choice, so there were no surprises, but it was quite delicious. Thank you for the meal ^_^

Soy sauce dipping noodles for 1000 yen. The portion of noodles was generous and I was completely full. The soy sauce dipping noodles at Honda in Akihabara might be similar. I remember the soy sauce being slightly sweet last time, and I drank it all, but this time it was salty and I couldn't finish it. Personally, I prefer regular soy sauce, it's more consistent.

I went during my lunch break and although the service was a bit slow, the taste was truly perfect. I went for the cold ramen, and the white soup coated the noodles well, with a delicious chicken flavor and the aroma of green onions. It was so good that I felt like I could drink up the soup if I let my guard down... I will definitely go back!

The meat is cooked perfectly and looks beautiful! Personally, I find the soy sauce flavor a bit strong, but it is very delicious. The only downside is that the restaurant is very hard to find. Also, since there are no pictures on the menu, it is difficult to understand the differences between dishes. This makes it hard to choose more expensive items. It's a shame because the food is so good!

Visit at 14:30 on a regular day. There were only 2 groups of customers before me, so it was less crowded than I expected, which was nice. The air conditioning was just right, making it comfortable. I struggled to decide what to order, but finally settled on the following: - Soy sauce ramen ¥900 - Beef curry ¥300 [Noodles] King brand noodles. The noodles were thin and firm, and they paired well with the soup. Just the way I like them. [Soup] Chicken-based. The soup was clear and had a rich chicken flavor without any off-tastes. It also had a slight sweetness to it. [Beef Curry] European-style beef curry for ¥300. The price was very reasonable. When I tried it, I was honestly surprised by how delicious it was. The quality was astounding, possibly because the owner used to run a curry restaurant. While the sweet chicken-based soup wasn't quite to my taste, I believe those who like it will really enjoy it. Most importantly, the curry was delicious. I would definitely go back if they opened a curry restaurant. If I go again, I will definitely choose the curry ramen.

I was curious about the limited edition item, but since it was my first visit, I decided to keep it simple. The soy sauce noodle soup looked quite dark, but the light and clean noodles were thin and firm, with a good bite. At first, you can taste the soy sauce directly, but as you continue eating and the ingredients come together, you start to appreciate the depth of the soup. I chose the chicken and dried sardines for the seasoned egg topping, and it complemented the light flavor well. Overall, it was a light and enjoyable dish, so I would like to try the limited edition item next time. Thank you for the meal!

Eight-tailed crow, formerly located in Kudanshita, has made a comeback at Suidobashi. It's a bit hard to find, but it's located underground next to Tenkaippin. The noodles are thin, with a rich soy sauce-based soup. The chashu, chicken ham, boiled egg, and bamboo shoots are all delicious and traditional toppings.

During the summer vacation period, both the office and public transportation were a bit less crowded, so I decided to go out and have some delicious noodles while enjoying the evening coolness. I had been curious about a certain restaurant for a while, and when I looked it up on Tabelog, I found out that it had moved. It was only about a 10-minute walk (1 kilometer) away, so I decided to walk there to burn off some calories. When I arrived, I saw a ticket machine as soon as I descended to the basement. The big button at the top of the panel asked whether I wanted soy sauce or salt. I accidentally pressed the top button for the special soy sauce, but then I took a moment to carefully read the other options since there were no other customers around, and I ended up choosing the Shrimp Wonton Soy Sauce Noodle. I was drawn in by the words "shrimp" and "wonton" which I love. I was quickly shown to a table for two. After waiting for about 6-7 minutes, my bowl of noodles arrived. It was beautifully presented in a clean bowl. The soy sauce looked a bit dark at first. I took a sip of the soup and was surprised that it gave me the impression of Japanese soba broth (sorry). The soup had a strong flavor rather than being light. The noodles were medium-thin and straight, which I liked. The wontons had plenty of shrimp inside, which was fantastic. The toppings such as the chashu and chicken leg meat were also delicious. There were no condiments like pepper or shichimi on the table, which I found refreshing. I finished the meal in no time, and I could see the attention to detail even in the bowl. I noticed that they also offer salt and curry flavors, so I definitely want to come back and try them next time.

Two days in a row at Yatagarasu! The theme for this day was "This is the new salt ~ Shinshu Wagyu and black truffle salt ramen", featuring ramen made with Wagyu beef. Before the ramen arrived, a trio of seasoned egg, bamboo shoots, and chashu pork was served, and the quality was amazing. The seasoned egg was flavored with beets, giving it a unique taste. The bamboo shoots were coated in edamame sauce, offering a different twist from the charcoal-grilled version from the previous day. The Wagyu beef was perfectly cooked, with a delightful uni sauce and crispy pie crust beneath it. Of course, it was gone in one bite! The ramen, although initially seeming like a simple salt broth, had a lingering richness from the beef tendons that was incredibly delicious. Despite thinking that all flavors had been explored in the ramen industry, there are still new tastes to enjoy. I definitely need to go back and try Yatagarasu's regular ramen too!

Day 2 This is the new Salt Wagyu beef and truffle salt ramen The main dish is "Shinshu Wagyu Premium and Black Truffle" The side rice is "Shinshu Salmon and Japanese-style cream rice" The 7:30pm slot turned into lining up until after 9pm... My first encounter with Yatagarasu was at Kudanshita, where I had extremely delicious salt ramen. I had the best salt ramen that they have been cultivating for 7 years. The noodles were specially ordered from "Handmade Noodle Festival Kamei". These noodles are amazing... I thought I should go to Kamei someday to eat them. Every dish on the plate is so delicious, but the "Aichi Duck Salad mrn" that I ordered separately was too delicious. It was as shocking as the potato salad using the awakening of the Incas. It was an extremely delicious salt ramen that was worth the wait. Thank you for the meal!

Before the relocation, I used to visit this restaurant multiple times, but after the move, I couldn't make it there for a while. However, on the occasion of their 7th anniversary, I was invited by a friend and finally went. I had the Aichi duck and local chicken soy sauce ramen, and the bluefin tuna confit and corn risotto-style ramen as appetizers. The ramen toppings included bamboo shoots and duck with black truffle sauce, deep-fried shrimp dumplings with shrimp sauce, and seasoned egg and grated eggplant with sea urchin sauce. The ramen also came with chicken wings and daikon radish. As always, it was amazing. I love the clean ramen on the regular menu, but the limited edition ramen here is truly unique. It feels like a new genre beyond the boundaries of ramen. Once again, I enjoyed the delicious meal. Thank you.

Participated in the first installment of Hachijakarasu's 7th anniversary limited ramen. The theme is "Ramen is Dead - Duck and Chicken Soy Sauce," incredibly labor-intensive, almost beyond what you would expect from a ramen shop. The sauce on the flavored egg is made from grilled eggplant puree and sea urchin sauce, giving it a Japanese restaurant-like taste. On the other hand, the Aichi duck is marinated with orange and strawberry vinegar, creating a distinctly Western flavor. And yet, there is no sense of discord. Of course, the ramen itself is delicious, but the standout was the chicken wing called "Wing Stratocaster." It was filled with foie gras and ranan, and was incredibly delicious. What kind of food is this... Anyway, the satisfaction level was high. I had a delicious time.

Day 1 Ramen is Dead The soy sauce drink with duck and local chicken, special Earl Grey tea, and the main dish 'Aichi duck and local chicken shoyu ramen'. The side dish of rice is 'Bonito confit and corn risotto-style'. Pre-sale tickets are sold out. My impression is that this may be the best shoyu ramen in the world. Inside the chicken wings are foie gras, lotus root, and daikon, which was a pleasant surprise. The shrimp wonton is eaten with chili sauce. Just like shrimp chili, it's a perfect match. The flavored egg is delicious, but the Yatagarasu bamboo shoots are incredibly tasty. The Aichi duck goes really well with balsamic vinegar, and it pairs perfectly with the orange and strawberry marinade. I want to sandwich it between bread. The rice alone is a complete product and simply amazing. Even though I was full, I managed to finish it all. Thank you for the meal!