Situation: Monday around 1:40 PM Crowdedness: The interior of the restaurant only has table seating and there are 3 customers already seated. The location is not very popular, so it might be a hidden gem! Ordering method: Order at the in-store ticket machine Order: Tsukemen (980 yen) + Cheese Risotto (100 yen) Soup: The soup had a refined taste with a strong umami flavor from the seafood and chicken broth. It was a stimulating soup that did not disappoint. The richness and depth of flavor may come from using pork bone broth as well. Noodles: The noodles had a firm texture and paired excellently with the soup. They were delicious and easy to eat. Ingredients: The chashu pork and roasted chicken breast were both satisfying. The Cheese Risotto, which I was most curious about, should be requested after finishing the noodles. It is recommended to enjoy the soup first and then savor the rich cheese without it feeling heavy. Overall, I was very satisfied with the meal and would definitely visit again when in Ikebukuro. I would like to try their ramen next time. Personal Rating (out of 100): - Atmosphere: 95 - Staff: 85 - Presentation: 95 - Taste: 95 - Value for money: 90 *Note: These ratings are highly subjective. An average score of 70 points is assumed, and scores over 90 are rare.

I ordered the following: - Special dipping noodles - Cheese risotto as a finishing dish It was delicious! The dipping noodles here are not as fishy as other places, as they use more chicken which gives it a strong flavor without being overpowering. The noodles come with two types of chashu which are generous and tasty. However, the flavored egg lacked seasoning and could use more flavor and a softer texture. The cheese risotto is served after you finish your noodles. It's a small portion, but it's a nice change of pace and enjoyable. However, the dipping noodles soup was almost gone by the time the risotto was served, which was a bit disappointing. Overall, I would definitely come back!

I was in the mood for tsukemen, so I searched for a restaurant and found this place! I was impressed by the beautifully thick noodles and took a sip of the soup. It was delicious, not too sweet. I was happy with the thick menma too. I enjoyed changing the taste with lemon and black shichimi until the end without getting tired of it. The cheese risotto at the end was just the right amount and good!

Today I had tsukemen in Ikebukuro. It's a shop that specializes in tsukemen that opened in October 2022, and I had bookmarked this place. The location is a few minutes from the C6 exit of Nishi-Saiwaicho Station, after exiting the west ticket gate and walking through the underground passage. I arrived at 11:35 and the shop was already open, so I entered. The stylish interior of the cafe-like shop had a urban vibe, with young customers and employees. It's an atmosphere where even a woman dining alone would feel comfortable. Since it was a holiday, most of the customers seemed to be couples. I checked the menu at the ticket machine and decided to go with the recommended item at a specialty shop, the Special Chicken and Seafood Tsukemen (1330 yen). I also noticed the "TOKYO BLUES Golden Ale" beer, which was quite a fancy craft beer for a ramen shop, so I couldn't resist ordering it since I didn't have to drive later. I handed the food ticket to the staff and was asked if I needed a paper apron, which I requested. It's nice that they also ask older customers if they need a paper apron. According to the explanation on the table, the proper way to eat tsukemen is to first eat it as it is, squeeze lemon on the noodles, sprinkle black shichimi pepper for flavor, and finally enjoy it with soup. For the finishing touch, I added the Cheese Risotto with shredded cheese (100 yen), which is recommended as a way to end the tsukemen. While waiting and sipping on my beer, the tsukemen arrived. The appearance of the noodles was beautiful, but I noticed that the amount of soup was a bit small. I suspected that this was due to improper dipping of the noodles, so I proceeded carefully. The soup was a double soup made from animal and seafood broth, with a stronger presence of pork bone and dried fish. The soup had a balanced consistency, not too thick or thin. It contained white negi (green onions) and menma (bamboo shoots). The noodles were whole grain thick noodles with a wheat flavor, chewy and firm. I dipped about half of the noodles to prevent the soup from running out, as the flavor was quite intense. The toppings included two types of chashu (roasted pork) made from pork loin and chicken breast, seasoned egg, nori (seaweed), lemon, and kaiware daikon (radish sprouts), offering a luxurious lineup. The pork loin had a good chewy texture and the seasoned egg was average. However, I've been seeing kaiware daikon being used more frequently in tsukemen shops lately - is it easy to use? Is it for visual appeal? Customer demand? I'm a little unsure, but personally, I don't think it's necessary. For the finishing touch, I enjoyed the soup wari (diluted soup) from the table pot, which was quite delicious, and ended up finishing all the remaining soup. Overall, the tsukemen was well-received and had a universal appeal, but it lacked a distinctive impression. Thank you for the meal.

The first time I tried the tsukemen noodles, they were delicious, so I went back with high expectations. I ordered the special large size, but it didn't quite live up to my previous experience, so I was a bit disappointed. It was still tasty, but I think I'll wait a while before going back for a third time. Two things that bothered me: 1) You have to buy a meal ticket first and then line up, but many people left the entrance door open while buying their ticket, making it uncomfortable for those already seated near the entrance in the hot restaurant. 2) [Opinion of a friend who came with me] Maybe we're being too sensitive, but we felt self-conscious with all the customers in line staring at us, making it hard to enjoy our meal. It would be better if there was some privacy.

I tried the special dipping noodles. It came with 3 slices of pork chashu and 2 slices of chicken chashu, as well as a flavored egg, making it a luxurious dish. The soup was light due to the chicken base, but it also had a rich flavor that paired well with the noodles. The noodles were chewy and had a fantastic texture that any dipping noodle lover would enjoy. Honestly, I don't think there's anyone who wouldn't like this taste, regardless of gender. As for how to eat it, as indicated, first try it as is. Then squeeze some lemon juice, and finally add some black pepper. Personally, I found that black pepper and the noodles were a perfect match. Lastly, I also had the cheese risotto as a finishing touch and left feeling satisfied. Whenever I'm in Ikebukuro, I will definitely go back without hesitation.

New Shinkoiwa's top 100 restaurant "Menya Itto" is a highly rated restaurant known for its rich chicken and seafood tsukemen inspired by Menya Itto. I have never been to Menya Itto, but I decided to try it after seeing it on SUSURU TV. It is a 6-7 minute walk from Ikebukuro West Exit. Located on the first floor of a building in a corner with many hotels after passing through Romance Street. It used to be a pharmacy. I was able to enter without waiting at 11:30 am on a weekday. The exterior and interior of the restaurant are clean and stylish, with a modern open kitchen. There are about 12 seats surrounding the L-shaped counter. [Ticket system] ◆ Chicken and seafood tsukemen 980 yen I was seated at an available seat and handed over my ticket. I was asked if I wanted to use a paper apron. I declined, but sometimes I do get my shirt dirty from splashing. Since there are many female customers, I think it's a good service. I could see the efficient movements of the owner from my seat. The noodles were lined up with care, and the bowl was served promptly. A female staff member placed it on a tray and served it to me. The thick noodles made with roasted wheat germ were served in a broth made from chicken bones, pork bones, and dried fish with a hint of bonito flavor. The toppings included thick menma bamboo shoots, white negi onions, char siu pork shoulder roast, low-temperature cooked chicken breast, kaiware radish sprouts, seaweed, sliced lemon for seasoning, and black shichimi pepper for finishing. The firm and chewy noodles paired well with the rich broth, which changed from a fishy taste to an animal-based broth in the middle. Towards the end, I squeezed the lemon and sprinkled black shichimi pepper for an added kick. The diluted soup with a strong bonito flavor was delicious. The savory aroma of dried fish, the strong noodles, and the char siu pork shoulder roast left a lasting impression. It was a stylish ramen shop not commonly found in Ikebukuro, with many stylish female customers. As I left, there were 7-8 people waiting outside. It already felt like a popular restaurant.

■Chicken and Fish Broth Tsukemen ¥980 A new capital-backed restaurant that suddenly appeared at the west exit of Ikebukuro. The default is tsukemen, inspired by Ichito. Indeed, the visual of the dipping sauce is exactly like Ichito's. The moment you slurp it, the fragrance of chicken spreads throughout your mouth. As it cools down, you can taste the pork, and finally, you can feel the seafood. The dipping sauce shows various faces. The noodles are medium-thick straight noodles. They have a characteristic rough texture of whole grain flour noodles. The chashu consists of low-temperature cooked pork and chicken. I finished the dish quickly while changing the taste by adding lemon and black seven spice to the noodles. As expected from a capital-backed restaurant, they firmly grasp the points that seem to be trending. Next time, I will try the ramen menu. Thank you for the meal.

I knew that the tsukemen was recommended, but I'm a ramen fan so I tried the chicken soy sauce ramen first. It was amazing. The egg yolk and chashu rice paired with the ramen soup was pure bliss. Despite the inconvenience, I'm impressed that they have such a long line on a Sunday at 3 pm (though the crowd was thin). Next time, I definitely want to try the tsukemen, which looked really delicious on the neighboring table. The hospitality of the staff is also great. Even the water on the table tastes good (which is quite important).

This is a shop that I have been wanting to visit for a while. Finally, I had the opportunity to visit. When I entered the entrance, it was just full. I purchased a chicken soy sauce ramen at the ticket machine at the entrance. When I went outside to wait, there were customers coming one after another, with about 12 people waiting. After about 5 minutes, I was able to enter. Since I had already given the ticket, the ramen came out quickly, in about 3 minutes. The ramen was very beautiful and had a good aroma. The noodles were thin straight noodles. The soup was a blend of several types of raw soy sauce, with a soy sauce flavor, but I felt a bit salty first. However, it was a very delicious soup. The chicken and pork chashu were both very tender and delicious. I could eat it over and over again. I quickly slurped it up and finished it in one go. Thank you for the meal. I will definitely visit again.

Opened just last October, this place has quickly become a popular spot ☀️ Their specialty is a rich and flavorful dipping sauce made from Kyushu chicken and dried sardines, combined with Hokkaido wheat noodles. The noodles have a fantastic texture from the first bite, with the aroma and sweetness of the wheat. The dipping sauce is so addictive that you won't be able to stop eating! If you're a big eater, you can get extra noodles for an additional charge. Another must-try is the roasted pork bowl, topped with pork shoulder roasted slowly in a hanging oven. It's loaded with pork and goes great with the dipping sauce! This place is female-friendly and highly recommended, so definitely give it a try ✨ ▶︎ Menu - Ajitama Tori Gyokai Tsukemen ¥1,130 - Tamago Onsen Yakibuta Don ¥380 ———— Crowdedness・Customer Profile ———— ▶︎ Arrived on a weekday at 11:25, 0 people waiting ▶︎ Entered the restaurant at 11:25 ▶︎ Food arrived at 11:34 ▶︎ Female:Male ratio = 5:5

I visited around 11:30 on a regular day, purchased a meal ticket, and immediately sat down. I was torn between salt or soy sauce, but this time I chose salt. I asked for the noodles to be cooked firm. When the dish arrived, the noodles were carefully made, beautifully presented, and the soup was delicious. The staff's brisk movements and hospitality were excellent, with paper aprons, pepper, black shichimi, tissues, self-service water, etc. available on the table. The service was top-notch. I would like to try soy sauce next time. Thank you for the meal.

I visited during the daytime. When I arrived at around 12:05, there were 2-3 people waiting, but the turnover was fast so I was able to get in quickly. I ordered the chicken soy sauce ramen. The balance of the two types of chashu, noodles, and soup was exquisite and delicious. Especially the soup had a depth of flavor that was so delicious I could drink it endlessly. The staff at the restaurant were also very friendly, so I would like to visit again if I have the chance!

This time, it was hot so I tried the salt ramen! The refreshing taste with the chicken chashu was excellent. Other people around me ordered the tsukemen, which also looked delicious, so I want to try the tsukemen next time I go. ✨

◆ Ramen registration number 6128th • 601st in 2023 ◆ MENYA NAKAGAWA (Ikebukuro, Toshima-ku, Tokyo) ◆ Chicken soy sauce ramen ¥850 ● Instagram tsukasan's Ramen tsukasan777 ● Twitter tsukasan2010

MENYA NAKAGAWA (Tokyo / Ikebukuro) 2-38-7 Ikebukuro, Toshima-ku, Tokyo "Chicken and Seafood Tsukemen ¥980" #MENYANAKAGAWA @menya_nakagawa Located about a 7-minute walk from the west exit of Ikebukuro Station, just off Tokiwa Street, this ramen shop opened on October 10, 2022. It is said to offer a tsukemen inspired by "Menya Itto" under a capital system. The recommended order is the "Chicken and Seafood Tsukemen". The dipping sauce is made from a double soup of Kyushu chicken bone and pork bone soup, boiled dried fish from Kujukuri, and a base of bonito and aged soy sauce. As rumored, the chicken flavor is strong and reminiscent of "Menya Itto", making it very delicious. The noodles are thick and have a strong texture, made from a blend of wheat from Hokkaido and roasted wheat germ. The neatly folded noodle strands go well with the dipping sauce. The serving size is a regular 200g. Toppings include pork chashu, chicken chashu, lemon, kaiware radish, and nori on top of the noodles, and green onions and bamboo shoots in the dipping sauce. You can add lemon and black shichimi pepper from the table seasoning for flavor variation. This shop suddenly appeared in the ramen battleground, but with delicious tsukemen that hits the spot, it seems like it will have a long life. Thank you for the meal. #Tsukemen #Tsukemen #Tsukesoba #Ramen #Ramen #Ramen #Noodlestagram #Ramen Instagram #Ramen Instagrammer #Want to connect with ramen lovers #Want to connect with ramen lovers #Ramen tour #Gourmetstagram #ramen #Ikebukuro ramen #Ikebukuro tsukemen #Ikebukuro gourmet #Ryumen Tokyo #Ryumen Toshima-ku #Ryumen Ikebukuro Posted by @ryumen827

On a Sunday afternoon around 12 o'clock, there was a line of 10 people at the restaurant. More people continued to line up and within 20 minutes, they were able to enter. I ordered the special chicken and seafood dipping noodles for 1330 yen and the cheese risotto for 100 yen. The interior of the restaurant was clean and had a sense of cleanliness. After a while, the food was served. At first, I thought the dipping sauce was a bit scarce, but with the first bite, the rich seafood flavor spread in my mouth. It was delicious! It was surprisingly light and not at all lacking in quantity. The noodles were neatly arranged, and there were two types of tender and tasty chashu. The cheese risotto was served with melted cheese sprinkled on top of a small portion of rice. You mix it into the dipping sauce and enjoy it. It seems like a new restaurant, but it's no wonder there's a line. Oh, it was delicious!

On a regular day around 7:00 PM, there were about 8 people in line. Since the ratio of tsukemen is high, there might be a bit of a wait. I purchased a ticket from the vending machine first and got a salt ramen with an extra egg for 1150 yen, so I decided to get the special salt ramen for 1200 yen. The appearance was good, and the soup and noodles were to my liking. However, the chashu was a bit disappointing. Next time, I will go for the tsukemen. I enjoyed it.

I had some errands in Ikebukuro and decided to have lunch here. It's located near the dangerous zone of Ikebukuro, which I had to pass through from the west exit. The restaurant was full when I arrived, but I was able to get a seat within 5 minutes. The inside of the restaurant was hot, as the air conditioning didn't seem to be working well. I felt sorry for the staff working in such heat. I ordered soy sauce ramen, which was well-presented and tasted good, following the recent trend of delicious ramen. It came with two types of pork slices, which made me satisfied. However, the taste felt somewhat familiar, like something I've had before. Considering the distance from the station and the location in Ikebukuro's dangerous zone, I doubt I would revisit this place.

Damn, it's so hot but for some reason, I'm in the mood for ramen! Even though it's scorching hot ( ´-｀), I started searching for local ramen shops instead of going on a far excursion. About 7-8 years ago, I used to conquer almost all the top ramen shops in my local Ikebukuro area, but in just a few years, it seems like new shops have been popping up left and right, leaving me with a bunch of places I haven't tried yet. I heard good things about this particular shop so I decided to visit. The long line that was there in the spring had disappeared due to the intense heat, but the deliciousness was no joke! I had the chicken soy sauce ramen with an egg yolk and chashu rice, and it was incredibly delicious. It's been a while since I've had such a delicious combo, and it gave me the strength to power through the heat!

This is a popular ramen shop in Ikebukuro called 'MENYA NAKAGAWA,' known for its chicken and seafood broth dipping noodles that pay homage to the famous restaurant 'Menya Itto' in Shin-Koiwa, which opened in October 2022. The shop is located about an 8-minute walk from JR Ikebukuro West Exit Station and about a 3-minute walk from Exit C5 of Ikebukuro Station on the Tokyo Metro. The surrounding area is known for love hotels. I visited for the first time around 2 pm on a weekday, with no line outside. There were about 7 customers already inside. The interior of the shop is bright and open like a café, with a clean and welcoming atmosphere. There is an L-shaped counter surrounding the open kitchen with 14 seats. I purchased a ticket for the Chicken and Seafood Dipping Noodles for ¥980 and an extra-large serving for ¥200 at the ticket machine on the left side of the shop, then handed the ticket to the staff. They asked if I needed a paper apron, which I accepted. In less than 10 minutes, the noodles and dipping sauce arrived on a tray. The toppings included pork chashu, chicken chashu, cut lemon, kaiware radish sprouts, and nori on top of the noodles. The dipping sauce contained thick menma bamboo shoots and chopped green onions. The presentation was elegant, with the noodles arranged in a curve as if being caressed by hand. While the bowls were different, the visual resemblance to 'Menya Itto' was striking. And how did it taste? I eagerly took a bite. The noodles were medium-thick straight noodles with roasted wheat germ. They were flavorful, chewy, and satisfying even on their own. The dipping sauce is made by simmering local chicken for about 10 hours and adding ingredients like locally sourced dried sardines and bonito flakes. The combination of the chicken umami and seafood flavors was delightful, with a creamy richness that made it hard to stop eating. Squeezing the cut lemon on top added a refreshing touch, and sprinkling black shichimi pepper on top provided a nice kick. The pork chashu is carefully roasted using a special kettle, giving it a smoky aroma and rich pork flavor. The chicken chashu, cooked at a low temperature, was tender and had a great texture. The thick menma in the soup also added a nice texture contrast, making the supporting players in the dipping noodles top-notch. I quickly finished the 400g of noodles in the extra-large serving. The clean and café-like ambiance, along with the attentive service, explained the high number of female customers. And with the reasonably priced dipping noodles that rival the original, it was a satisfying experience. Next time, I'd like to try the 'Cheese Risotto' as a finishing touch. Thank you for the meal! 🚶‍♂️