Manraku@Shoheibashi Beside (Sotokanda 2-chome) Let's warm our bodies with porridge. The cold November is here, and it's getting noticeably colder. When it gets like this, I remember this gentle and creamy porridge. Previously, it was a quirky Chinese sake and a signboard cat sitting at Manraku restaurant. It changed to its current form about twenty years ago, and I feel the speed of time passing. I ordered a ramen small porridge set with a century egg added. First, the porridge with a whole century egg. This is delightful. I love Century Egg Lean Meat Porridge in Hong Kong and always eat it. The smooth porridge has enough seasoning, so it's delicious as it is. Fermented tofu, chili, and red vinegar are served, so you can enjoy the change in taste according to your preference. As I finished the porridge, the large chashu caught my eye in the ramen. The simple style without pretense is very pleasing to me, who is tired of the heavily seasoned ramen these days. Noteworthy is the large chashu, using the proper Chinese cooking technique with skin-on meat. This is delicious. It was so delicious! If you've been overindulging in alcohol due to the lifting of the prohibition, please take care of your stomach with this stomach-friendly porridge.

Located at the corner of the Shobucho intersection in Shohachi, this is the oldest ramen restaurant still in operation. Despite thinking it was the main store in Amagasaki, a quick search revealed that this place has been around for a few months longer. I visited on a weekday around 1 pm and there was no wait. I had been curious about their cold ramen for a while, so I decided to try it. I purchased a meal ticket and watched the efficient female owner prepare the dish on her own. Before serving, she asked if I wanted pickled ginger and mustard on the side, so I requested both. The dish was served in about 5 minutes. The owner also mentioned that I could add vinegar to taste. At this point, I was already impressed by her service. The toppings included sliced chashu pork, bean sprouts, shredded egg, cucumber, pickled ginger, and sesame seeds. I mixed everything together and took a bite. The sauce was slightly sweet with a hint of sourness, not too overpowering. Sometimes cold ramen can be too sour or sweet, but this one was just right. Mixing the mustard into the sauce added a perfect amount of spice and tanginess. This is definitely the ultimate cold ramen experience. I also appreciated that they served a warm Chinese soup on the side. I'm curious about their Chinese congee, so I'll have to come back to try their ramen and congee next time. Thank you for the delicious meal!

I had seen this restaurant on SNS and always wanted to try it. I had passed by it many times before but finally went in for their Hiyashi Chuka. The sweet and sour sauce was just right, and I even finished off the vinegar that came on the side. The Chashu Ramen was delicious, especially the chashu pork which was amazing. Thank you for the wonderful meal.

I decided to visit Manraku for the first time in a while and thought about having a gentle porridge for my stomach. However, when I arrived and looked at the menu, I couldn't resist ordering the summer limited edition chilled Chinese noodles. I sat at the counter and was asked if I would like to sit in the cooler area at the back, which was nice. The staff always show consideration and create a homely atmosphere. The noodles came topped with mustard and pickled ginger, which I confirmed were included. The chilled Chinese noodles had a generous amount of soup and were quite traditional, but the texture of the noodles was great and I enjoyed it. The strong mustard cleared my sinuses, but I actually liked it. After finishing my meal, I was greeted with the usual "Thank you for coming" and left the restaurant.

It's already summer, and I've been eating cold noodles several times already (laughs). I've been curious about the cold noodle sign at the storefront for a while, and I finally visited here when it got hot. I selected cold noodles at the ticket machine. It seems like it will take some time with just one staff member. First, the soup came out. It's rare to have soup with cold noodles. It's a very typical soup from a local Chinese restaurant. But it's not bad to drink this while waiting for the cold noodles. The cold noodles are quite orthodox. The noodles are firm, and since it's over a thousand yen, I think it would be nice to have a few more kinds of ingredients, but I thought it was delicious enough.

Our shop is a ramen restaurant founded in 1912. Currently, the 4th generation female owner is running the business. It all started with my great-grandmother opening a shop in Nihonbashi, and her children each opening their own shops in Nihonbashi and Kanda areas. Our shop is one of those. The shop in Nihonbashi is no longer there, but the "Manraku Hanten" in Jinbocho is still open, run by the brother of our shop's female owner. We are only open on weekdays from 11am to 3pm. The female owner manages the shop alone, so we only operate during lunchtime as it is dangerous to open at night. I felt like having cold noodles that day, so I visited the shop. When I entered the shop, there was one young woman already seated. I mentioned that I was alone, and she informed me about the ticket machine, so I ordered the cold noodles (1,100 yen). I handed the ticket to the female owner. She asked if I wanted pickled ginger and mustard on the noodles. I requested both. While waiting for the noodles to cook, I was served with soup. It was delicious. To me, the soup is a key point, and if the soup is delicious, I believe everything else will be tasty too. After a while, the cold noodles were served. The noodles were surrounded by cucumber, bean sprouts, ham, topped with shredded omelette, pickled ginger, and sesame seeds. I mixed the mustard with the sauce and tried it, it was a perfectly classic taste of cold noodles. The mustard was made from powdered mustard. The portion was a bit small, but it was a delicious cold noodle dish to beat the heat. After finishing the meal and placing the plate on the counter to leave, the female owner bid me farewell. I liked the feeling. I hope they continue to do well. Thank you for the meal.

Yesterday was hot, and today is hot again ☀️ I declare the start of summer without permission. On days like this, let's be healed by the summer traditions. I had a chilled Chinese noodle dish at this long-established restaurant. The owner, though smiling, seemed to be struggling in this heat. The dish had a subtle sweetness and mild acidity in a delicious broth. They offered vinegar on the side, but the dish was already so tasty, I didn't need to add anything. It was rumored to be delicious, and it truly was a very tasty dish until the last bite. Every now and then, I added a touch of hot mustard for a little kick.

On this extremely hot day, I stepped out of the office and considered just getting something nearby to eat to avoid the heat. However, I remembered how delicious the cold noodles here looked, so I decided to stop by. There was seating available at the counter, so I entered the restaurant. I purchased the cold noodles from the ticket machine for 1,100 yen. Two groups of three people also ordered the cold noodles after me. It seemed like many people were ordering cold noodles due to the heat, so there was a short wait as they cleaned the bowls before serving. Before serving, they asked if I wanted to add pickled ginger and mustard. The noodles were prepared efficiently in the seemingly hotter kitchen area behind the counter, and they were quickly served. The toppings included bean sprouts, cucumber, roasted pork, shredded omelette, and pickled ginger. The sauce was vinegar and soy sauce-based, with a slight sweetness to it. The noodles were well-cooked and chilled, allowing them to mix well with the toppings and sauce, creating the classic taste of cold noodles.

After 7 months, I visited around 2 pm on a weekday. I wanted to eat fried rice, but the buttons on the ticket machine were not working. So, I reluctantly bought ramen for 750 yen. There were about 4 customers ahead of me. I sat at the counter and ordered it firm. It was served in about 5 minutes. The ramen looked like a typical Chinese restaurant style. The noodles were delicious even though they were firm. I liked the flavorful chashu and menma. It was a bit on the expensive side, but I should have ordered the chashu ramen instead. I forgot that I had requested it firm, so the noodles may not have been cooked for an extra minute. I think I prefer the ramen over the moyashi soba for 850 yen. I would like to try the fried rice someday. I might try their famous porridge if I feel like it. On my way out, the cheerful and energetic lady said "Have a good day!"

The traditional atmosphere inside the restaurant is great, filled with regular customers. The classic cold noodles are perfect, just what I was looking for! The staff members say "Have a good day!" to each customer leaving the restaurant. I definitely want to go back!

Actually, the restaurant I wanted to go to after curry was Maruka for the second time. However, the unexpected long line made it impossible, so we switched gears to cold noodles mode and headed to "Ajinoen" in Ochanomizu. It's about a 10-minute walk from Ochanomizu Station, with around 10 counter seats and one table seat, operating on a ticket system. The friendly and energetic proprietress runs this beloved local Chinese restaurant. Items like moyashi soba and chashu ramen seem popular even on hot summer days, as everyone was eating heartily. But we opted for cold noodles. Due to the unfinished curry from earlier, we ordered only half the noodles. The cold noodles arrived with moyashi, cucumber, chashu, shredded egg, pickled ginger, and other basic toppings. The noodles were slightly firm and the sauce was on the sweeter side. After adding some vinegar offered to us, it finally matched our taste. The accompanying soup had a gentle taste with a hint of ginger, which might seem weak for a ramen soup, but it would be sufficient when enjoyed on its own. But this soup is definitely used in their ramen. What stood out was how the proprietress cheerfully bid farewell to each guest as they left, including us on our day off. "Take care, see you later." Thank you for the meal.

Located at the foot of Shohheibashi in Sotokanda, a prime location in the heart of Edo, is the long-established ramen shop "Ajino Manraku," run by a female owner all by herself. The owner is the 4th generation, founded in 1912 (Meiji 45), making it a super long-established shop. In Kanda Ogawamachi, "Manraku Restaurant," also established in the same year, is run by a family, so they can be considered sister stores. The ramen soup, rice porridge, menma, and chashu are all made by the female owner alone. Watching her work diligently behind the counter, one can't help but be amazed by her energy! With no signs of slowing down, she moves swiftly and energetically, even in the midst of the busy rush, making sure to ask, "Do you need more water?" as she refills glasses. Such incredible energy! Ramen: ¥750 The undeniable star of the show, the ramen. As someone who doesn't have much attachment to rice porridge, this is the clear choice for me. Made with a soup base of chicken and vegetables, a gentle soy sauce seasoning, well-flavored menma, chopped green onions, and seaweed. The noodles are medium-thin. While it may not have naruto, this ramen is like the original form of Tokyo ramen. I continue to slurp the soup for a while. The combination of the owner's energy and kindness creates a human touch in the flavor. With the soup's fat floating on the surface, it stays hot. I declare this as the original Tokyo-style ramen. Delicious! The chashu is amazing. The fatty parts are not greasy, the meat is tender, and it has absorbed the rich broth well. Additionally, the skin is crispy and fragrant from being grilled. Just one slice of this chashu is enough to go with a whole drink. Before I knew it, I had finished all the soup. This is truly a delicious ramen. It's not just free of impurities, but free of distracting thoughts. Pure and straightforward. Sincerity is the only seasoning in this dish. The owner's energy and compassion are the seasoning. Thank you for the feast. It's been a while since I've had such delicious ramen. Oh, it was delicious.

I had some time to spare in Akihabara after work in Kanda, so I decided to try this restaurant next door. Established in 1912, the fourth-generation female owner runs the place. Their char siu ramen is famous, so I ordered that. The clear, light soup with chewy noodles has a gentle flavor. The char siu, as rumored, has a slight sweetness and is very delicious. As time passes, the soup becomes even more creamy from the heat. I am curious about trying other items on the menu as well! ✨

This is my first time trying hiyashi chuka! Hiyashi chuka costs 1,100 yen. It's a bit expensive but I really wanted to try it, so I purchased it from the ticket machine. I placed the ticket on the counter in front of the kitchen. They asked if I wanted karashi and pickled ginger, and I said yes. For me, hiyashi chuka must have karashi and pickled ginger! After a while, the soup arrived. It was my first time having soup with hiyashi chuka. It made me a little happy. The taste of the soup was classic and delicious. After a while, the hiyashi chuka arrived. The sauce was the classic hiyashi chuka sauce, which I like - sweet and sour. Delicious! My only complaint is that for 1,100 yen, the amount of noodles was a bit lacking for me. It might be worth adding 100 yen for extra noodles. That would make it 1,200 yen...

I have always been curious about this restaurant with a great storefront, and finally decided to go in. After checking out reviews from followers, I found out that they serve both ramen and congee! It's a unique combination that I have never tried before. It's like the Terry Funk and Dos Caras kind of unexpected pairing. Anyway, I decided to order the ramen and congee set. The energetic lady owner was handling everything by herself. She seemed unfazed by the workload. She brought out the congee first, along with some mysterious condiments. I tried the congee as is first before adding the condiments for flavor variation. The congee had a gentle, slightly salty taste. Then I tried adding Chinese condiments like white fermented tofu, which reminded me of stinky tofu from Taiwan. Surprisingly, it wasn't as smelly and had a mellow flavor. It became slightly richer but still tasty. Next, I tried the chili sauce, which added a bit of spiciness. It had a Chinese-style taste to it. Lastly, I added the red vinegar, which made it tangy. Overall, I preferred the white fermented tofu the most. Then the ramen arrived, a nostalgic Showa-style ramen that I love. The broth was delicious and exactly as I expected. The noodles were also standard but satisfying. I slurped them down quickly. The char siu pork was a bit underwhelming in flavor, but the crunchy pickled bamboo shoots were tasty. The green onions and seaweed added nice flavors. Overall, both the congee and ramen were good. I recommend pairing the congee with the ramen for a complete meal. The standout point was the owner's hospitality, especially how she interacted with customers. It was heartwarming to see her greet the kindergarten kids who passed by the shop on their walk. Thank you for the meal.

After a long time, I went to the ramen and porridge restaurant called "Ajiman" with my good friend Furumuro. It is located at a corner of the intersection of Shouhei Bridge over the Kanda River in Akihabara. The eye-catching red and white striped exterior reminds me of Osaka's Kuidaore Taro. The restaurant has a L-shaped counter with 10 seats and one table with 4 seats. They are open from 11:00 to 15:00. I had the century egg porridge (900 yen including tax) with shrimp senbei, pickled vegetables, green onions, and soup. Furumuro commented, "The century egg sinks, you know." I replied, "I see (laughs)." Indeed, the century egg was at the bottom. They have fermented tofu available at the restaurant. It is made by fermenting tofu with koji, giving it a flavor similar to Okinawan tofu but with a Chinese twist. It goes perfectly with the porridge. It's rare to find a place where you can casually enjoy porridge, so this was a very special and healthy lunch.

"This place has delicious fried rice and char siu," said the older brother at the standing bar in Tsukishima, recommending a monjayaki restaurant. Surprisingly, the fried rice was not listed on the website or on the menu on Tabelog... I was skeptical but I finally made it happen the other day after about 2 years. I was relieved to see the fried rice button on the ticket machine, but clearly this place is known for its porridge and ramen. If I didn't know about the fried rice, I would have probably chosen the porridge and ramen set, but with the fried rice in mind, I was hesitant. In the end, I ordered the char siu porridge and half fried rice. It was a late hour, so perhaps that's why there was only one lady running the counter. I was the only guest. I told her that I heard the fried rice here is delicious. She was very happy and asked who told me about it. I mentioned it was ○○○ San, and she asked if it was the hairdresser ○○○ San. When I said it wasn't, she asked if it was the monjayaki restaurant ○○○ San. It must be that ○○○ San, I agreed. It was surprising that she remembered the name of a regular customer who only comes during lunch hours, but it was even more surprising that there were two ○○○ Sans. The friendly service from the lady felt like we were old friends. The first dish that arrived was the porridge. It was incredibly beautiful, like a fair-skinned beauty! It looked like a white potage with dissolved rice grains. There were no green vegetables, just a simple appearance. There was a fried wonton skin on top. When scooped up, there were chunks of char siu, creating a contrast in color that enticed the appetite. Probably made with chicken broth? As expected, it had a gentle mouthfeel and I could taste the sweetness of the rice. Delicious. The pickled vegetables and rice crackers were served separately. There was a set of condiments for flavor variation: fu, chili sauce, and red vinegar. There was also chili oil on the table. I tried each one, and the chili oil here is delicious. The char siu was an authentic Hong Kong-style char siu. The taste was soft and also delicious, just as rumored! And here comes the fried rice. It was the perfect fluffy type. Simple yet not greasy, and very delicious! I think it's because it captures the umami of the char siu so well. It feels like a waste to finish it all. Next time, I'll try the regular portion of fried rice. Ramen also seems popular on social media, so I might be indecisive again in front of the ticket machine. Established in 1912, over a hundred years ago. The lady running the place, chatting with the customers who come in one after another, is actually the fourth generation. Thank you for telling me about it, ○○○ San! But we only met once..."

Wanraku in Chiyoda-ku, Kanda was established in 1912 (Meiji 45), making it a Chinese restaurant with a history of 110 years. The fourth-generation female owner runs the historic restaurant on her own. Located about a 5-minute walk from Akihabara Station, at the corner of the Kanda Shouheibashi intersection, the restaurant's red and white sign stands out. The appearance is that of a typical Chinese restaurant. The menu includes Chinese porridge and ramen. This time, I tried the moyashi ramen with bottled beer and century egg as an appetizer. I first learned about this restaurant when I saw my favorite chef from "Meze Baba," Chef Takayama, visiting and always enjoying the moyashi ramen on the "Voicy" voice blog. I wanted to try it for myself. Just as I heard on "Voicy," the cheerful and energetic owner, Mayumi, was there. The simple yet flavorful moyashi ramen is perfect for a hangover. Everything about the restaurant was even better than I imagined. Mayumi, the owner, was shining brightly as she cooked with a big smile. As I left after finishing my meal, she cheerfully said, "Have a safe trip!" I replied, "I'm back!" I will definitely return. Thank you for the delicious meal.

I visited my favorite restaurant, Ajinomuraku, as I heard that their limited-time cold noodles will be ending soon. The new curtain at the entrance looks fresh and inviting! I ordered the cold noodles (1,100 yen tax included) without the traditional Japanese mustard, opting instead for the spicy condiment Li Menji. It was refreshing and exactly to my taste. I also ordered the porridge (small size 450 yen tax included), which is a rare find at restaurants. I like to add the white fermented tofu provided, it's very comforting. The owner, Mr. Komuro, who I believe is now the fourth generation, manages the place single-handedly. Even when busy, he always serves with a smile. It's truly a soothing place to visit.

I revisited. I had decided on the cold noodles at Manraku since the morning. Today, I topped it with my favorite century egg (350 yen). As expected, it was delicious! When it comes to cold noodles, this is the only choice for me. The chilled noodles tightened up perfectly taste great again today! The sauce, char siu, cucumber, shredded egg, bean sprouts... the harmony they create is exquisite. The century egg also met my expectations. The fact that they serve delicious soup is unique to Manraku... Let's pass through the newly renewed curtain one more time this summer! I finished it in no time, thank you for the meal today as well. And as I leave this place, I feel energized. Let's do our best this afternoon too!

I had always been aware of its existence but never visited because I had the impression that the soy sauce ramen, based on the appearance of the store and photos outside, would be too plain and I would probably find it unsatisfying. Finally, I went. However, it wasn't a deliberate decision, but rather a spur-of-the-moment choice. The other place I had in mind was a miss that day, and with little time left, I ended up in front of this last shop on the way, realizing I had never been inside, so I thought, why not give it a try. They had porridge on the menu, which was rare, so I had to try it. I ordered the cheapest set, which was 1200 yen, and I felt it was quite expensive. A few years ago, it was 900 yen, so I guess it's understandable given the recent rise in prices. The owner of the shop greeted me with a cheerful voice. I sat in the middle of the counter since both ends were already occupied by other customers. The porridge was served promptly, almost like they just scooped it out. Despite being a small portion, it had a decent volume. It wasn't pure white but had a light brown hue, with small brown chip-like pieces scattered throughout. Tofu, chili sauce, and vinegar were placed in front of me, with an explanation that I could try them as I liked. I tried the porridge as it was, and it already had a slightly seasoned taste, which was gentle enough to enjoy as it was. I found myself munching through the first half without adding anything. I then tried the condiments. The fermented tofu was quite tasty, with a good match for the porridge. Next was the chili sauce, which wasn't bad, but the fermented tofu won. Lastly, the vinegar was also good, but again, the fermented tofu was the winner. So, the fermented tofu emerged as the champion, but I used a little more and then went back to plain. I think I prefer the taste as it is. Now, the ramen arrived. It looked exactly like the image I had seen outside the shop. The only difference was that the bamboo shoots were darker in color, and surprisingly, there was some oil floating on the soup. I took a sip of the soup. I liked the taste, which was in a direction I enjoy. It had a clear, pork-based broth, reminiscent of the ones I've had in Kyoto. It was lighter and cleaner than those, with a gentle flavor. It also had a traditional feel to it. The noodles were probably cooked with the intention of not being overdone, with a good chewiness to them. The bamboo shoots, though dark in color, were not overly strong in flavor, soft and gentle. The chashu had a presence, tender, not too rich, and well-balanced in terms of fat. The finely chopped green onions added a nice aroma. Before I knew it, I had almost finished the soup. Surprisingly, it was delicious. The extremely light taste was as I had initially imagined. In a sense, it might be considered an adult flavor, and I thought I might find it unsatisfying, but perhaps I have become the kind of adult who appreciates this mature taste. Although it wasn't an exhilaratingly delicious experience, the gentle flavor and kind service made me feel warm. The customer next to me ordered a large serving of bean sprout ramen, which looked delicious. Next time, I might try the bean sprout ramen with half-fried rice for 1300 yen. Also, they had a summer limited cold noodles for 1100 yen. It's still a bit pricey for lunch, but I think I could manage to try their next menu once a month.