Last December, to close out 2022, I decided to go to this restaurant after a long time and had their "Chinese Soba with White Dashi (2 slices of chashu)" for 760 yen. The broth was a light Japanese-style broth made with clam, hamaguri, and dried bonito, using white soy sauce and light soy sauce. The chashu included two types - one simmered pork chashu and one rare chashu, each with one slice. I usually drink alcohol with my meal, but this time I enjoyed the ramen with a non-alcoholic drink. I had always tried the "black" versions before, so this time I chose the "white" one, and it was a great choice. Both the "black" and "white" ramen were equally delicious, showcasing the wide range and skill of this restaurant. The bowl arrived with a hint of clam flavor in the air. The soup had a gentle flavor with a subtle umami from the clam broth, making it easy to drink. The grated yuzu peel added a refreshing touch, bringing occasional changes to the taste. The white negi (Japanese leek) and menma (seasoned bamboo shoots) also played their roles well. As always, the perfectly cooked noodles were smooth and easy to slurp, with just the right chewiness to complement the soup. The two types of chashu catered to different preferences, with the simmered pork chashu offering a consistent deliciousness and the rare chashu providing a new and satisfying taste. Overall, the ramen at this restaurant never disappoints and always delivers on its promise of deliciousness. I left the restaurant that day, genuinely saying, "It was delicious! Thank you for the meal!"

I went after a long time. I went on a weekday afternoon and the wait time was about 10 minutes. I chose the tsukemen that I had been curious about. You can choose between white and black, but since I like soy sauce, I chose black. I went for the special option, so there were plenty of toppings. There were also 4 wontons, which were delicious. I think there were 3 types of chashu too? It's delicious.

In the townhouse, at the Chinese soba restaurant called Tora Sakura, I arrived at around 11:15 am. Upon entering, there were two other customers already there. I looked at the menu posted on the wall for a bit and then purchased my meal ticket at the vending machine. I ordered the special tantanmen in white with rice. The difference between white and black is that the white is made with white soy sauce and a light Japanese-style broth, while the black is made with a rich tantan soup and ginger soy sauce. After about 5 minutes, my special tantanmen in white with rice arrived. It was topped with plenty of chili oil, minced meat miso, and crunchy peanuts. It also had a seasoned egg and three slices of chashu. The soup was a rich tantan flavor that coated the noodles nicely. I also enjoyed putting the chashu on top of the rice, pouring the soup over it, and eating it all together. It was delicious from start to finish.

Today, I visited "Chuka Soba Torazakura" in Arakawa-ku Machiya, which I crave regularly, for the third time this year after about 5 months. The restaurant is located about a 4-minute walk from Machiya Station on the Tokyo Metro Chiyoda Line/Keisei Machiya Station on the Keisei Main Line. I have been coming here for the past few years, and it is truly delicious. This time, I purchased a ticket for the Special Tantanmen with extra noodles (half portion) and extra green onions. It cost 1,230 yen in total. The soup base comes in "black" and "white" varieties, with "black" using a rich soy sauce base with pork, chicken, and shiitake mushroom broth, and "white" using light soy sauce with clam, clam, and dried fish broth. I chose the "black" base this time. The "Special" includes chashu pork and flavored egg. I sat at a table seat, and the restaurant was crowded, but the food was served efficiently in less than 5 minutes. First, I tried the clear soup without mixing in the meat miso or sesame sauce, and it had a gentle flavor with the base of black broth and a hint of sesame. It was delicious on its own. Mixing in the toppings transformed the soup into a rich and flavorful broth, with the spiciness of chili oil and the numbing sensation of Sichuan pepper kicking in. The transition from the black broth to the tantan soup was enjoyable, starting light and becoming richer in flavor. The intensity of this broth is among the best I've had in tantanmen. The noodles were medium-thin straight noodles from Mikawa-ya Seimen, with a firm texture. The regular portion is 140g, and the large portion is 210g, providing a satisfying meal with the large portion. Adding the tableside blend of Sichuan pepper and numbing chili oil intensified the spiciness and numbing sensation, enhancing the flavor. The flavored egg was large with a jelly-like yolk, balancing out the heat and numbness. The chashu pork was tenderly cooked at low temperature, concentrating the meat's umami flavor. It was so delicious that I wanted to buy some as a souvenir and make it the main dish. The additional topping of green onions provided a crunchy accent. There was leftover soup after finishing the noodles, which I think would go perfectly with rice, but I was too full from the large portion of noodles. I was once again very satisfied with my meal. This is a bowl of ramen that I want to come back for regularly. Delicious!

There were white and black tantanmen, but this time I ordered the black one. It has a rich sesame paste with plenty of spicy oil with a kick of sansho pepper. It also has plenty of ground meat and chopped bamboo shoots, giving it a satisfying texture. I like spicy tantanmen, so I add the "numbing chili oil" on the table. They have a variety of menu options like shoyu ramen, tsukemen, soupless ramen, etc., so I always have a hard time deciding. I always eat the rare chashu rice bowl (280 yen), so next time I want to try the tororo rice (250 yen) or the egg over rice (200 yen).

After standing and drinking at "Tachinomi Nidaime Daruma," we crossed the railroad crossing of the Toden Arakawa Line and ended up at "Chuka Soba Torazakura" for the finishing touch. "Wonton Chuka Soba (Black)" ★ The soup is rich with a soy sauce base, but it has depth without being overpowering. It's not too distinctive, but you can feel its unique flavor. ★ The noodles are thin and straight, with a decently smooth texture that pairs well with the soup. ★ The toppings include 2 pork wontons, 2 shrimp wontons, long and jagged menma bamboo shoots, a tender slice of char siu pork, a regular slice of char siu pork, a sprinkle of grated ginger, and a scattering of coarse green onions. The different flavors and textures of the char siu pork are great. It's satisfying to have two types of wontons to enjoy. But the real star is the soup. It's a well-balanced and assertive flavor that showcases the skill and dedication of the owner. See you again. Thank you.

We visited the restaurant for dinner, wanting to enjoy beer and ramen together. We ordered the shio ramen with an extra egg. The ramen came with two types of chashu, one thin and one in a block, which was a nice surprise. The menma was also plentiful and delicious. Both the noodles and the soup were surprisingly tasty, and when eaten with the finely chopped yuzu, it added a refreshing and unique flavor. We will definitely be visiting again.

This is a ramen restaurant in a machiya (traditional townhouse). This is my second time here! - Chuka soba black: 760 yen, Large serving: 70 yen extra The light animal-based broth combined with soy sauce is really delicious. It's not too rich, so you can easily drink it all. After enjoying the tasty broth, I added fish powder from the condiments on the table for a flavor change. It became richer and more flavorful, making it enjoyable till the last bite. By the way, the white version with a rich broth is also delicious! Thank you for the meal.

Around 1 pm, I passed by and found that it was quite empty, so I decided to go in! I purchased my meal ticket at the ticket machine first. Just like last time, I ordered the white rare chashu ramen with extra noodles. The price was quite reasonable and I was happy about that. The soup had a subtle sweetness and umami flavor, and the yuzu added a nice touch. The straight noodles were delicious when mixed with the soup. There was fish powder on the table, which made the ramen even tastier when sprinkled on top. They also had a variety of seasonings like sansho pepper. This time, I almost finished all the soup because it was so delicious! I also tried the black garlic ramen, which was also very tasty. Thank you for the delicious meal!

I ordered the Chuka soba (with white dashi and 2 slices of chashu). The soup is made with a light Japanese-style broth using ingredients like asari clams and dried bonito, and it tastes delicious. You can tell that they take care in making the broth. That's the first point of praise. The second point is the condiments on the table. The quality of the "blended sansho pepper" is high. It's not damp and has a proper spiciness that goes well with the white broth soup. I was also curious about the "spicy chili oil," but I thought it might not go well with the white broth, so I plan to try it when I come back and order tantanmen. The third point is the yuzu served on top of the chashu. It complements the soup well and creates a wonderful Japanese flavor. The fourth point is the two types of chashu and menma. They all feel high-quality. I think this is an amazing restaurant.

It's a ramen shop in a townhouse. Opens at 11 am, arrived around 12:30 pm, and there were 3 people in line. I had the Chinese noodles with rare chashu and black broth for 760 yen (140g of noodles). I opted for the large portion (70 yen) which has 210g of noodles. The soup had a rich animal-based flavor with a dark soy sauce that wasn't as strong as it looked, but still delicious. The noodles were slightly firm, giving a satisfying chewy texture. The chashu, though described as rare, was not too rare or too soft, and was deliciously large. I would like to visit again! Thank you for the meal.

I came to Machiya Station! It's a shop along the Toden Arakawa Line! When I arrived around 12:30, there were 3 customers already there. I bought my meal ticket from the machine first. I ordered the Chinese Ramen with rare chashu for 760 yen and added extra noodles for 70 yen. The price was quite reasonable. I only had to wait about 5 minutes before being seated. The food was served shortly after. The soup had a slight sweetness and richness, possibly from clam broth. The straight noodles were delicious and coated well with the soup. It was a very tasty ramen with a nice touch of yuzu. They also had Sansho pepper and fish powder for seasoning, which added to the flavor. I almost finished all the soup, it was that good! Thank you for the delicious meal!

I tried the white wonton noodles. The soup had a subtle clam flavor with a hint of white miso, and it was topped with plenty of fresh bamboo shoots, thick slices of chashu that resembled braised pork, and a touch of yuzu peel for a refreshing twist. However, the highlight was the perfectly chewy wontons that stole the show. The skin was firm and not too soft, which was very satisfying.

It was delicious...!! As expected, the food in Tokyo is really good...（т-т） The soup really warms you up (´・ω・｀) The bamboo shoots were delicious and I love wontons♡ The char siu was also tasty♡ It's a bit far, but I want to eat there again.

I visited for the first time at lunch! It was crowded, but we were able to get in at just the right time. Afterwards, it got really busy and we thought we wouldn't be able to eat, so we were lucky. I ordered the white wonton noodles, and my partner ordered the black wonton noodles. Both were delicious, but I think I prefer the white one!

It's a holiday, so I was lucky to come before it got crowded. I purchased a ticket with a food voucher and ordered. The ramen came out while I was eagerly waiting. It's a ramen that goes down easily with a sweet and salty taste. The chashu is delicious. I think it's tasty, but the soup is lukewarm. I wish they would warm up the bowl. Where in Tokyo can you eat piping hot ramen...

In the townhouse, there is a Chinese soba restaurant called Torazakura. Today, I had a blood test at the hospital in the morning, so I arrived at the restaurant around 1 o'clock with a hungry stomach. I chose the special tantanmen black with a small bowl of rice from the ticket machine. After waiting for about 5 minutes, the special tantanmen black with a small bowl of rice arrived. The soup was bright red with a generous amount of chili oil, topped with 2 or maybe 3 slices of chashu, seasoned egg, plenty of green onions, and a lot of ground meat. The rich and spicy soup mixed well with the noodles, and although it was spicy, it was delicious. There was plenty of ground meat and even 3 slices of chashu. I enjoyed putting them on the rice and drinking the soup until the very end.

I tried the tantanmen (white) at Torazakura, a Chinese soba restaurant in Machiya 2-chome. I always thought this place was known for its wonton noodles, but I decided to try the tantanmen because it seemed to have a good reputation. The soup is made with white dashi broth. The sesame flavor is quite rich, with just the right amount of spiciness and numbing sensation. There is a good amount of coarse minced meat in the soup, adding to its deliciousness. It's mild but not lacking in flavor, striking a perfect balance. While I also enjoy the wonton noodles, personally, I find the tantanmen even more delicious.

Mild salt ramen with quick serving time: within 10 minutes. The soup was mild and the noodles had a nice texture. Overall, it was delicious and satisfying with plenty of toppings. I prefer a sharper salt flavor, so I felt a bit bored with the soup towards the end.

Popular ramen shop in a traditional townhouse. I wasn't in the mood for alcohol, so I decided to have dinner here. There were no other customers when I arrived at night. I chose the white dashi wonton noodles, which cost 1000 yen, but it came with plenty of chashu and wontons, so the cost performance was not bad. Rice was only 30 yen, so the cost performance was good. Personally, I didn't like the white dashi soy sauce, but I think some people would enjoy its delicate flavor. I think it would be more suitable if you prefer a richer soy sauce flavor.

I had a long appointment in the afternoon, so by the time it was close to 2 pm, I was feeling hungry. I decided to go to "Chukasoba Torazakura" in Arakawa-ku Machiya. The restaurant is located about a 4-minute walk from Machiya Station on the Tokyo Metro Chiyoda Line and Keisei Machiya Station on the Keisei Main Line. I have been going there for the past few years, and the food is always delicious. I usually always have the tantanmen, but this time, I bought a ticket for the Wonton Chukasoba in black with a large serving (half portion). It cost 1,070 yen in total. The soup base comes in "black" and "white" variations. The "black" uses re-brewed, rich soy sauce with pork, chicken, and shiitake mushroom broth, while the "white" uses light soy sauce with clam, clam, and dried fish broth. This time, I chose the "black" option. The wontons come with 2 pieces each of meat and shrimp. I sat at a table seat, and the restaurant was full, but my order was served promptly in about 5 minutes. I started by tasting the soup, which had a rich animal-based flavor and a delicious soy sauce base. It wasn't too heavy, but had a good balance of oiliness and was easy to drink. When you dissolve the ginger, the taste becomes refreshing. The noodles were a medium-thin straight type, with a firm texture that absorbed the soup well. The regular size is 140g, and the large serving is 210g. With the large serving, you don't need to order rice to feel satisfied. The chashu comes in two different cuts, both delicious. The wontons had a strong shrimp flavor and juicy meat. The menma was a type with pointed tips, perfect for a break between bites. I finished my meal quickly as always. I'd like to try the "white" option next time. Delicious!