I visited the branch of Sendai's homemade noodle restaurant Koikeya at Ryokusai-san. It was a bit tough to line up on the sidewalk facing the strong sunlight in the summer. This time, I had the Special Pork Shamo Ramen (1300 yen). You can choose between thin noodles and medium-thick noodles, and I chose the medium-thick noodles. I asked for the large serving since it's free of charge. First, the soup. The clear soup had a rich flavor. Delicious! The chicken chashu was like prosciutto. It had a nice salty taste and was delicious. I wondered what was on the spinach, and it turned out to be wasabi. It was tasty! You could dip the chashu in it or lightly dissolve it in the soup and slurp the noodles. The noodles were supposed to be medium-thick, but they were quite thin. It was a satisfying bowl overall. Thank you for the meal.

On the third Thursday of September, around 2 pm, I visited this place and was surprised to find a branch of a famous ramen shop from Sendai in Shin-Koiwa. The owner of this place used to run a traditional Japanese restaurant in Shin-Koiwa and spent about 5 years training at the original Koikeya shop in Sendai before opening this place. I love hearing stories like this. I bought the original Koikeya Tanmen for 1,050 yen, added a flavored egg for 150 yen, and a Chashu bowl for 380 yen. The noodles were thick and chewy, and the soup had a spicy and fragrant Sichuan pepper flavor. The Chashu on the Chashu bowl was rare and delicious. I was fully satisfied and will definitely come back again.

◼️Visit Date & Time: 23/9/19 (Tue) 11:37 ◼️Number of People Waiting: None ◼️Waiting Time: None ◼️Time of Entry: 11:37 ◼️Number of Seats: Counter seats x10 ◼️Crowdedness: Not crowded ◼️Time of Seating: 11:37 ◼️Time of Ordering: 11:37 ◼️Ordering Method: Purchased a ticket at the entrance ticket machine ◼️Ordered Dish: Shamo Ramen ¥950 ◼️Number of Staff: 2 kitchen staff ◼️Atmosphere of the Restaurant: Bright ◼️Time Dish Arrived: 11:39 ◼️Time from Ordering to Dish Arrival: 2 minutes (fast!) ◼️Contents of Ordered Dish: Shamo Ramen (straight thin noodles, normal amount of noodles) ◼️Taste of Dish: Delicious broth made from 3 types of Shamo (Kawamata Shamo, Tokyo Shamo, Oku-Kuji Shamo). Noodles were slightly firm, and the Japanese mustard served with vegetables added a nice touch. ◼️Customer Service: Average ◼️Payment Method: Cash only ◼️Time of Departure: 11:45 ◼️Duration of Stay: 12 minutes ◼️Overall Impressions: When ordering, they ask about noodle size (thin, medium) and also about the amount of noodles (normal, extra-large - which is free).

Koike-ya Tanmen (large serving) @ Sendai Jibisei Men Koike-ya Branch, Ryokusai. I was torn between Shamo Chinese and this place, but decided to try the Tanmen since they have a main branch in Sendai. It had a chicken base with a hint of seafood flavor and a spicy kick from Sichuan pepper. The noodles were homemade, and you could choose from thick or medium noodles, with a free option for a large serving. I went with the thick noodles in a large serving. The noodles were chewy and satisfying. I saw this place on Ramen Samurai's YouTube channel and decided to give it a try, but I think it may have fallen short. Overall, it was good. #Koike-ya Tanmen #Sendai Jibisei Men Koike-ya Branch, Ryokusai #Shinkoiwa #Ryokusai #Sendai Jibisei Men Koike-ya #Tanmen #homemade noodles #Katsushika district gourmet #Shinkoiwa gourmet #ramen #ramen Instagrammer #noodlegram #chashu #noodlelover #foodie #deliciousgram #thankyouforthemeal #instafood #yummy #gourmet #delicious

2023.9.14 2023-422 Sendai Homemade Noodles Koikeya Branch Ryokusai ◎ Special Meat Koikeya Tanmen (Regular, Thick Noodles) + [Limited Bowl] Kamaage Shirasu Don 1750 yen (1400 yen + 350 yen) Purchased food ticket. I had some business in Shin-Koiwa the day before, so I visited Ryokusai for the first time to have their Tanmen. I was a little hesitant because they had cold noodles as well. The rich soup is made from pork, chicken, and seafood, with added chili oil, pepper, and Sansho pepper. You can choose between thick noodles and medium thick noodles at the same price, and you can also get a large serving. This time, I chose the thick noodles with a firm texture that provided a satisfying chew. I thought getting a large serving would have been a good idea. The toppings included leeks, bean sprouts, and chives stir-fried, and a flavored egg. The chashu consisted of chicken with a crunchy texture, and pork chashu made from low-temperature cooked shoulder loin and diced pork chashu. The limited Kamaage Shirasu Don was simply delicious. I would like to try the cold noodles next time, so I want to revisit soon. Thank you for the meal. #Ramen #Tsukemen #Sendai Homemade Noodles Koikeya Branch Ryokusai #Ramen Memoirs #Noodlestagram #Katsushika Ward, Tokyo #ExperimentNoodleLift #ChashuLift

I went in search of tanmen, but due to the intense heat and probably limited to summer, they had cold noodles available, so I chose that. The noodles come in a large serving for free, and they are my favorite crispy thin noodles that go really well with the cold soup. The topping of crunchy chicken was delicious, but in the case of cold noodles, the rare char siu was also not cooked through, which was a pleasant surprise. However, I still have the task of trying the tanmen next time.

This is delicious! The dried fish and sansho pepper are really good. The cold ramen costs 950 yen. In Shin-Koiwa, there is Ichitou and Yoshiki, making it a competitive area, but this ramen was worth the wait! It had a refreshing aftertaste. I want to rotate between these three restaurants depending on my mood that day.

Opened in March last year, "Sendai Homemade Noodle Koike-ya Branch Ryokusai" has quickly become a popular spot. This is my second visit, aiming for the equally popular Tanmen this time. Noodles come in a large serving for free. Always hungry, I opted for the extra large size. The original Koike-ya Tanmen priced at 1050 yen features a generous amount of bean sprouts, cabbage, stir-fried leeks, and a large block of chashu on top, creating an impressive bowl. The soup is flavorful, with a base of animal and seafood broth, Shamo soup, and finished with homemade chili oil and Sichuan pepper. The layered taste is distinct, making it quite different from typical Tanmen. The straight homemade noodles are thick with a firm texture that complements the soup well. Opting for block chashu showcases the chewiness and rich flavor, demonstrating great skill. The balance of sweetness, spiciness, and umami is masterfully executed, making this original Tanmen highly addictive. Thank you for the meal! <(_ _)>

I heard rumors of delicious cold noodles, so I visited the restaurant around 1:30 PM on Saturday. The place was almost full, but I didn't have to wait long to get a seat. I tried the special cold shamo ramen with less noodles. It was served in about 10 minutes, and the thin noodles were deliciously chewy. The soup looked light at first, but it was full of flavor and really tasty. The special ramen came with chicken, rare chashu, seaweed, menma, greens, and egg, all perfectly chilled and delicious. It was a satisfying meal. Thank you for the treat!

I tried the Special Niku Koikeya Tanmen (extra large) with thick noodles and it was absolutely delicious. I had high expectations when I went, but the taste exceeded even those expectations. The restaurant is located a short walk from Shin-Koiwa Station South Exit. It has a clean and stylish atmosphere that stands out in the somewhat gritty local neighborhood of Shin-Koiwa. The interior has a green vibe and even gives off a trendy cafe feel. The Special Niku Koikeya Tanmen has a strong aroma of black pepper, giving it a spicy kick. The soup itself is creamy with a pork bone base, reminiscent of champon. The addition of spicy chili oil complements the black pepper nicely. The thick noodles have a firm texture, similar to Jiro-style noodles, which pair well with the flavorful soup. The stir-fried vegetables add another layer of deliciousness, and the char siu is incredibly tasty with a perfect balance of seasoning. The chicken thigh meat is also very tender and flavorful. Overall, it was a fresh and satisfying bowl of ramen that I would love to have again. This restaurant truly showcases top-notch quality in Tokyo.

Discovered an amazing tantanmen! The soup extracted the umami from the throat and shamo, with thick noodles, is the best~ @Shinkoiwa Lunchtime search on your mobile! Let's start the lunch search. As soon as I saw this tantanmen, I switched to tantanmen mode~ haha What's up with this chili oil? Is it already included from the beginning? I imagine the taste from the beautiful appearance - a bad habit~ haha Anyway, let's get back to the topic, heading straight to the original Koikeya tantanmen. The order is, of course, the standard tantanmen. Original Koikeya tantanmen for 1050 yen. You can choose thick or medium noodles and large serving is free. While waiting, I did some more research and found out that the former Japanese cuisine chef trained at Koikeya in Sendai and opened this place last year. Expectations are high! About 10 minutes later, the tantanmen with the best appearance appeared. When I tried the amazing vegetable stir-fry style ramen soup, the rich seafood-based soup stimulated my hungry stomach. Its true identity was written on the board in front of the shop - a triple soup made with pork bones, shamo, and throat. A shell-based sauce of salt and soy sauce. Oh, it's so luxurious! The condensed umami is also evident at a glance. Furthermore, there are dedicated spices and ingredients. The rare char siu diced marinated in a secret sauce made from premium Sichuan pepper imported from China. Homemade oil made with plenty of spices. A luxurious rich soup with vegetables, and further dedication to spices and ingredients. The thick noodles pull in all the umami of the rich soup, vegetables, and spices. It feels like being in umami paradise, and I can't help but smile. I might get addicted to this tantanmen. This addictive taste of the amazing vegetable stir-fry style ramen - the original Koikeya tantanmen. It was a great lunchtime where I encountered the best tantanmen~✨

Arrived around 1:00 PM on Sunday. There was almost no wait, so I purchased a meal ticket at the vending machine. It was my first visit, so I decided to try the simple Tanmen. It was nice that the large size was free. The flavor was quite spicy, with a unique taste compared to regular Tanmen. I personally liked it a lot, so it was very good.

My son and I went to his favorite restaurant together. He had Shamo soba, while I had Tanmen. Both dishes were delicious in their own way. The Shamo soba was light yet flavorful with a good depth of taste. The Tanmen was spicy, making me sweat, but I couldn't stop eating it because it was so tasty.

I revisited "Sendai Homemade Noodles Koike-ya Branch Ryokuzai" because I wanted to eat delicious tantanmen with originality that cannot be found in other shops. I ordered the "Koike-ya Tantanmen @ 1,050 yen". The soup is a complex spiciness brought by spices such as Sichuan pepper and sansho, combined with the umami from pork, chicken, and fish triple ingredients, the sweetness of a large amount of stir-fried vegetables, and the spiciness of chili oil. The soup is full of umami and richness, and it's hard to fit it into the category of tantanmen. The noodles used to have a choice between thick noodles and medium thick noodles, but now only thick noodles are offered. Also, the service of free extra noodles continues. The thick noodles have a firm and chewy texture, which may be due to a short boiling time or intentionally low hydration rate. Although they softened a bit as I ate, I personally found them a bit difficult to eat. The crunchy texture of the vegetables and the deliciousness of the rare sliced char siu remain the same as before. For me, the only regret is the thick noodles in this bowl.

The owner of "Koikeya" in Sendai City, Miyagi Prefecture, opened a branch called "Sendai Homemade Noodles Koikeya Branch Ryokusai" in Shinkoiwa, Tokyo in March of last year. Originally, the owner was from a kaiseki restaurant called "Utsutsukawa" in Shinkoiwa, and spent about 5 years studying ramen making by visiting "Koikeya" in Sendai in his spare time. I visited around 1:00 PM and there were about 5 people in line. The interior of the shop has only counter seats and I was able to enter the shop in about 20 minutes. First, I ordered the "Original Koikeya Tanmen for 1,050 yen" from the ticket machine. You can choose between medium and thick noodles, and I chose thick noodles with a free extra serving. The dish came with stir-fried vegetables (bean sprouts, leeks, cabbage) and a block of chashu pork, topped with plenty of homemade chili oil. The soup is a triple soup made from pork bones, shamo chicken, and nodoguro fish, with a base of salt, soy sauce, and clam broth. I took a sip of the soup. It had a strong flavor of Sichuan pepper and black pepper, with a mild soy sauce taste, enhanced by the umami and sweetness of the vegetables, and spiciness from the chili oil. Although I didn't feel the base triple soup much, it was a delicious and original spicy soup. The noodles were homemade thick straight noodles, boiled firm with a strong chewiness, providing a wheaty taste until the last bite. Personally, I prefer medium noodles, so I may try that next time. Looking at the reviews on Tabelog and the other customers, it seemed like the Tanmen was popular, but I will try the signature dish, "Shamo Chuka Soba," next time! Thank you for the meal.

I wanted to eat the tantanmen here, so I ordered tantanmen with thick noodles and added back fat topping. I slightly regretted not ordering the regular soy sauce ramen, but the vegetables were crunchy, the noodles were firm, and the meat was chewy. The soup was spicy, which I like, but it was a bit different from my favorite tantanmen soup. Still, it was delicious.

"Senda Homemade Noodles Koike-ya Branch Ryokusai" Ajitama Shamo Chuka Soba ¥1100 Large Serving ¥0 Senda Homemade Noodles Koike-ya Branch Ryokusai is located in Shinkoiwa, Katsushika-ku, Tokyo. It opened in March 2022, with the main branch located in Sendai. Known for its robust chicken ramen made with Shamo chicken, I, a fan of chicken ramen, was excited to try it out. This time, I ordered it with an ajitama (flavored egg) on top. Soup: The soup is made using three types of Shamo chicken: Kawamata Shamo, Tokyo Shamo, and Oku-Kuji Shamo. The broth is a blend of salt and soy sauce, with a clam-based flavor. The rich umami of Shamo chicken comes through strongly, creating a delicious and flavorful broth. The chicken oil floating on top adds to the richness, reminiscent of the Aoyama River in Ebisu. Noodles: The noodles are thin straight noodles. Perhaps due to the golden hue of the chicken oil in the soup, the noodles appear quite white. They have a smooth surface and a firm texture. Toppings: The toppings include rare sliced chicken, seared thin chicken slices, ajitama, greens, menma (bamboo shoots), mustard, and green onions. Overall: This ramen is sure to appeal to those who enjoy the sensation of umami spreading in their mouth. They also offer another popular menu item called Tanmen, so I would like to revisit. Thank you for the meal. Rating: ⭐️⭐️⭐️⭐️⭐️⭐️ [Store Information] 383m from Shinkoiwa Station 1F Sato Mansion, 2-13-4 Shinkoiwa, Katsushika-ku, Tokyo Opening Hours: 11:00-15:00 (Last Order 14:30) Closed on Sundays, Wednesdays #ramen #noodles #ramenlover #TokyoRamen #ShinkoiwaRamen #ShinkoiwaGourmet #ramenstagram #connectingwithramenlovers #noodles #ramen #yanmasa #yanmasashinkoiwa #yanmasa⭐️⭐️⭐️⭐️⭐️⭐️ #shamo #shamoramen #shamo #sendahomemadenoodleskoikeya #koikeya"

This time, the restaurant is "Sendai Jikaseimen Koikeya Branch Ryokusai". Located in Shinkoiwa, it is the Tokyo branch of the popular Sendai restaurant "Sendai Jikaseimen Koikeya". The place is about a 5-minute walk from the south exit of Shinkoiwa Station. The seating area has around 10 counter seats extending towards the back. The service is fast, so there is a high chance of being able to enter without waiting in line. Excellent. I ordered the "Shamo Chuka Soba". There is a ramen coriander on the table. This gets me excited. After a short wait, the ramen arrived. It looks very beautiful and elegant. It looks delicious. Let's dig in. Report ~~~★★ - Shamo Chuka Soba 950 yen I took a sip of the soup... Wow, the umami is strong! Delicious! The Shamo soup made with Kawamata Shamo, Tokyo Shamo, and Oku-Kuji Shamo is rich in flavor and rich. Shamo soup is known for its subtle and strong umami impression, but thanks to the tare sauce, the aftertaste is slightly sweet and the clear broth soup is extremely delicious. You can choose between thin noodles or medium-thick noodles. I chose medium-thick noodles. The slightly firm noodles pick up the flavor and oil of the soup well, and with each slurp, the umami of the Shamo overflows. It's amazing. The toppings are all strong as well. The chicken chashu is thinly sliced, retaining the firm texture of the chicken, making it very easy to eat. The chicken chashu is exceptionally delicious. The spicy mustard is a nice accent, but it's a bit of a waste if it melts into the soup, so it's best to keep it on the edge of the bowl or dip it in the chashu when eating. The seasoned bamboo shoots are delicious and tender, and the pork chashu is just straight-up delicious. The soup is so refined and high in quality. By adding the ramen coriander, it becomes cheap. Oh, this is the best. The aroma of the ramen coriander transforms the traditional Chinese soba into something different, but the original soup is so good that it doesn't lose to this cheapness. It may be a waste to sprinkle coriander from the beginning, but it's good for changing the taste at the end. By the way, the extra-large size was free, so I should have ordered the extra-large size and enjoyed the ramen coriander more. Maybe next time. Epilogue ~~~ The rating on Tabelog is 3.64 as of May 11, 2023. Honestly, I feel like it could be a bit higher. It was a really delicious Shamo soba. Besides the Shamo Chuka Soba, the Tanmen seems to be popular too. I'm curious about the Chinese soba made with nodoguro. This is a restaurant worth visiting. Shinkoiwa is quite far, so I don't get to visit often, but if it were nearby, I would definitely go there regularly. I will definitely go there next time I'm in Shinkoiwa. I will come back again. Thank you for the delicious meal.

The second group arrived around 1040, and by the time the store opened at 11, there were 5 people waiting in line. It seems like there's no need to line up too early. The special meat Koikeya Tanmen with extra vegetables is good, as they are not stingy with the vegetables. The thick noodles cost 1,400 yen, and you can add extra pork fat for 50 yen. My wife had the Shamo Chuka Soba with medium noodles for 950 yen. The thick noodles are similar to Jiro-style noodles and a bit difficult to eat, while the medium noodles are more like thin noodles and easy to eat. The Tanmen has a perfect balance of spices that make it very appetizing. The Shamo Chuka has a unique sweetness to it and is very delicious. Thank you for the meal.

[First Visit] Since it was listed in the Michelin Guide Tokyo 2015 as a Bib Gourmand restaurant, I was interested and decided to give it a try. It is located next to the long-established Chinese restaurant Gojuban. Upon entering the restaurant, I was greeted warmly by a male and female staff saying "Welcome!" I was a bit indecisive at the ticket machine at the entrance, but ended up choosing the Shamo Chuka Soba. The interior of the restaurant had a stylish bar-like atmosphere. The female staff kindly told me to choose any seat I liked, and as I looked around, there were two people at the counter in the back and one person separately. Since there was one seat available at the counter in the front, I sat there. Later, one more person joined, making a total of seven customers in the restaurant, all of them were men. There was no place to put my belongings under the counter, so I placed them in a basket under the chair. I felt like the chairs were low and the counter was a bit high. When I handed in my ticket, I was informed that I could choose between thin noodles and medium-thick noodles, so I chose the medium-thick noodles. As usual, I looked around the restaurant. The interior was bright with a few cacti placed on the counter at the entrance and dark green wallpaper. Piano music played in the background, creating a welcoming atmosphere for even a solo female diner. After a while, the ramen was placed on the counter and I was told "Thank you for waiting." However, the bowl was very hot to hold with both hands (my arms were shaking from the heat). The presentation of the ramen was beautiful (it reminded me of the ramen at Mokuroku in Akihabara). But I noticed that the noodles were clumped together and longer than usual. Due to the high table and deep bowl, it was difficult to handle and eat the noodles. (I'll remember to bring chopsticks next time.) The noodles intertwined with the soup tasted more like spaghetti than ramen, and the soup and bamboo shoots were too salty for my liking. It was not a ramen that suited my taste. *Not related to the ramen, but I couldn't help but notice how dirty the ticket machine was with stickers and tape.

I arrived just before 2:30 pm, right before the last order. I had the Shamo Chuka Soba. The soup had a sweet and strong chicken broth flavor, with a nice accent from the local garlic. The chicken was crispy and delicious. The noodles were thin and firm, holding up well in the soup. I enjoyed it until the last bite. Thank you for the delicious meal.