Lately, the office has been cold and I've been eating a lot of ramen. When I visit a new restaurant, I usually order the item displayed in the top left corner of the menu, because I think that's where the recommended items are placed by the restaurant. You order at a ticket machine and your order is displayed in the kitchen. You then sit at the counter and around it are additional seasonings and chopsticks. The noodles are ready in about 10 minutes. When your order is ready, you are called to pick it up. Shortly after, they announce "Number 179, please come to the counter." I like to mix a little soy sauce with my egg over rice. It's delicious! After eating about 4-5 spoonfuls with the ladle, I'm satisfied. Oh! I forgot about the dipping noodles next to me (#^.^#) It was dangerous. I was satisfied with the egg over rice. The dipping noodles have a generous portion of noodles and a small amount of broth, but it doesn't feel like it's not enough. However, when I added soup stock, the taste was a bit off. Maybe warm barley tea would have been better. The soup and barley tea weren't very tasty. It would be nice if they could write it on a sign somewhere.

On a regular day off, after a check-up at Yaesu Hospital, I walked to Sounosho in the morning for ramen. Located just a 2-minute walk from Tokyo Station Marunouchi South Exit, under the elevated structure past the Hato Bus stop. I bought a 600 yen ticket for morning ramen, waited for about 2 minutes, then got called up and received my order. The toppings included chashu, chopped green onions, and grated ginger. The tea-colored soup had a strong animal-based broth, thick and creamy. It had a mild taste with a hint of umami and sweetness. The low-water content thin noodles, cooked slightly firm, softened quickly in the soup, making it easy to eat quickly. The bowl was small, just right for a morning meal. At first, I thought it was a seafood pork bone broth, but later found out it doesn't contain any seafood. Maybe my taste buds are not very good! But it was delicious.

I had some business in Yurakucho and finished early, so I decided to look for a morning ramen spot and ended up here. I arrived right at 10:30, which seemed to be the switch-over time. The staff told me I could choose either menu, but I wanted a hearty meal so I went for the lunch tsukemen. I also added negi rice to really fill up. I handed over my ticket and waited for my order. While I had the impression that Sharyo-san's restaurants were more refined, this one had a bit of a junk food vibe. The thick noodles were satisfying and went well with the rich dipping sauce. The negi rice was tasty with plenty of sauce. It seems morning ramen is popular here, as a few people were finishing up when I arrived. The dipping sauce was quite flavorful, so I added garlic, shichimi, and vinegar from the counter to mix things up even more. Being able to enjoy this kind of meal near the station at an early hour is fantastic. The fact that it wasn't crowded was also a big plus.

The more you go, the more addictive it becomes. For preventing heatstroke, a salty morning ramen is perfect with plenty of garlic for stamina recovery. Especially recommended when feeling hungover. It warms you up on cold winter days, but it's also great in the summer.

Before returning to Osaka, I ordered morning ramen and chicken egg over rice around Tokyo Station. The pork bone soup with strong soy sauce and ginger flavor, and the thin noodles with a Hakata-like taste were really delicious. It's a rare type of ramen, and at 600 yen, it's quite cost-effective. The chicken egg over rice was just average, and I wish it was a bit cheaper, but overall, I was quite satisfied with this restaurant.

It is always crowded during lunchtime. Today, I was lucky and my order arrived right after placing it. Be cautious as it can take over 10 minutes if they start boiling the noodles at a bad timing. It is rare to find a lunch option for less than 1,000 yen at Tokyo Station. Recommended for those who enjoy eating a lot.

Sometimes, although this is only my second time, when I pass by, the place is always full. This time, I ordered the ramen with seasoned boiled egg in regular size. There was someone eating the large size, which looked like an incredible amount. I can't imagine ever being able to finish that, but it's exciting to watch.

Preface: I like Rokurinsha. I've also been to Sharyo, which wasn't bad either. Sonsho? What's that? It seemed like it might be related to Rokurinsha, and so I visited to experience a different taste near Tokyo Station and Tomita. How did it turn out? (As already mentioned in the title). Today's Order: Tsukemen (dipping noodles) - Medium size for 990 yen The noodles are said to be 450g before boiling. Regular size is 890 yen for 300g, and large size is 1090 yen for 600g. Taste Impressions: - Noodles: Typical noodles that you find anywhere. If it was an inspired shop from Rokurinsha in a local area, it would be fine, but as the original, the lack of distinctiveness makes you wonder, "Is this okay?" - Soup: When you draw out the seafood flavors, this is what you get. It's kind of wild, rough, and powerful, yet with a hint of sweetness reminiscent of Taishoken, and overall it comes together nicely. It feels like this is what you get when you draw the seafood flavors from Sharyo. I noticed vinegar and soy sauce sauce on the table when I finished, which I could have added to enhance the taste. It would be nice if they were placed on the table, but maybe it's for countermeasures against tampering with condiments. In that case, I'd like them to provide chopsticks and a spoon as well. - Ingredients: The chashu is a thickly sliced rolled pork, with a homemade feel, but I prefer it a bit more simmered. It has a satisfying texture. There's also seaweed, bamboo shoots, and green onions, the usual lineup. - Shiso (perilla): This is not bad. It's always "yuzu" but perilla also goes well, a discovery. Other shops might start copying this. - Spiciness: When I tried a little, it just increased the spiciness intensely. It's not a bad thing in itself. It's a good deal to be able to change the taste to spicy for free. Garlic (separate): From here, please read it in the style of Iguchi from The Waistland: "Has there ever been a tsukemen that goes so well with garlic!? This combination...astonishing." Huh? That's not true. On the contrary, "Is there a tsukemen that doesn't go well with garlic?" How can anything not taste good when you add raw minced garlic? Because garlic tastes good. It's obvious. If it becomes bad when you add garlic, it's probably only sweets and drinks. Raw minced garlic is cheating, doping, disqualification! In conclusion, the tsukemen here is above average. It's definitely delicious. But I wouldn't choose this place specifically. For those who come from afar, if you've come this far and have the time, I recommend waiting in line and going to Rokurinsha. If you don't like waiting, then please visit the nearby Sharyo.

This morning's breakfast was at Sunrengya, located under the elevated line inside Tokyo Station Marunouchi side, just past the Hato Bus office. It is a restaurant that moved here from Hibiya and Shimbashi after Sharyo and Sun Works closed down. Unlike Rokurinsha, which is known for its rich fish and pork bone double soup, this place serves a soup made only from animal ingredients. The morning ramen here is made with very thin noodles and has a strong soy sauce flavor, reminiscent of Hakata ramen. The thick pork bone soup and firm, thin noodles blend together deliciously, with a hint of ginger. It was definitely worth leaving the ticket gate for this meal. Thank you for the feast.

I visited during the day when it wasn't too crowded, so I was able to sit without waiting. The medium portion size is equivalent to a large size at other restaurants. The price is 990 yen, but it used to be 850 yen. It's a bit disappointing to see the price increasing steadily. The cost performance is starting to feel worse as the price keeps going up little by little.

The prices have gone up again. It's been happening frequently and I'm a bit worried about how high it will go. It's getting close to a big milestone, so the feeling of it being a good deal is disappearing. It's tasty but a bit disappointing. The flavor itself is consistent. The tsukemen pairs well with garlic, so adding a little more makes it even more delicious.

On a rainy weekday, there was no line in front of the always crowded restaurant! It was a lucky chance to enter. I was worried if there was too much noodles, but I easily finished them all. The dipping sauce was not too thick, but rather watery with a good balance of firmness. The noodles were not too thick, but had a good elasticity and thickness that mixed well. Before I knew it, I finished the whole bowl. I recommend adding bamboo shoots as a topping.

The other day, after work, I decided to try out this ramen shop, "Magorinsha". It's located just a 2-3 minute walk from Tokyo Station Marunouchi South Exit. It's not on the main street in Marunouchi, but rather towards the elevated area. It's located near the bus stop for the Hato Bus. The name of the shop, Magorinsha, gives the impression that it might be related to Rokurinsha. Apparently, this shop was opened in January 2020. The shop operates on a ticket system, where you purchase your meal ticket at the entrance and hand it to the staff at the counter. I ordered the Ajitama Ramen (medium) for 1000 yen and the Char Siu Rice (3 pieces) for 300 yen. The highlight of this shop is its unique soup, which is a fish-less version of Rokurinsha's signature fish-based pork bone soup. The soup is made with only animal-based ingredients and vegetables, giving it a vegetable potage-like flavor. The ramen noodles are medium-thick and slightly brown in color, with a good chewiness. However, they were a bit undercooked for my liking. The toppings included Char Siu, Menma, Negi, Ajitama, and ginger. The Char Siu was tender and delicious, but there was too much Negi for my taste. Overall, the ramen was decent, but lacked a strong flavor profile that I prefer.

This is a branch of the Rokurinsha series. I thought it would be less crowded than the main store, but even though we were seated quickly, it took a little longer from there... The noodles for the tsukemen were delicious, as expected from the Rokurinsha series. The dipping sauce was rich and flavorful enough, so I was satisfied with the taste. However, I wasn't a big fan of the self-service style.

I haven't been able to pass by during the opening hours recently, but I was finally able to visit again. The ramen is still delicious as always. The tsukemen noodles are firm and have a generous portion, and the soup is rich in flavor. The chashu has a satisfying texture, and the ample amount of menma is also a nice touch. It's no surprise that it's a branch of Rokurinsha, the taste I was looking for is right here.

Located just a little past the Marunouchi South Exit of Tokyo Station towards the Hato Bus stop. This place seems popular for its morning ramen, but since it was close to noon, I went for the regular Ajitama Tsukemen (dipping noodles with flavored egg) in medium size for 1050 yen. I purchased the ticket from the vending machine and waited for my number to be called for self-service. The noodles took a bit of time to cook, so I had to wait a while. The medium size portion was quite generous. The noodles had a good texture and were satisfying. The broth seemed to be pork bone-based, with a rich umami flavor that I enjoyed. Thank you for the meal.

As a reward for waking up early, I walked from Tokyo Station to Magome Shaso, a place I had been curious about. It was my first visit, and the menu only had morning ramen with the option to add toppings. The simple ingredients included chashu and green onions, and I was grateful that it was only 600 yen. The soup was thick and creamy, with a pork bone and dried fish flavor. The sauce added a nice touch, and the noodles were thin, which initially felt overpowered by the soup but eventually balanced out. The large pieces of green onions complemented the soup well. The table had chili and garlic, which were a nice addition. The chili seemed homemade, and the garlic was finely chopped, adding a good flavor. The meal was delicious, so I ordered an extra serving of noodles for 100 yen, which used to be a common price but is now appreciated. Thank you for the meal, I will definitely come back again.

Ramen shop located under the guard between Tokyo Station and Yurakucho Station. It is a branch of the Rokurinsha chain, mainly serving tsukemen, but also offering morning ramen exclusively in the morning. It is popular among salarymen heading to work and JR employees finishing their night shifts due to its convenient location. The price of 600 yen for a bowl of ramen is very reasonable, so I added a seasoned boiled egg. The thin noodles, known as "morning noodles," are easy to eat. The broth is a pork and chicken base without any fish powder elements. It is not too rich in animal fat, but has a strong saltiness. The chashu pork is tender and there is plenty of green onion. When you dissolve the grated ginger, it adds a refreshing taste towards the end. It is a good value option that could be a substitute for standing soba noodles. The soup is a bit heavier for breakfast, but with the thin noodles and ginger, it is truly a perfect bowl of "morning ramen."

This is my visit to this place in the morning, and the ramen with strong flavor is delicious. It's also tasty with lots of garlic. There is a spicy miso-like condiment that adds to the flavor. The ramen here is delicious with a strong ginger taste. I would like to try their tsukemen (not available in the morning) someday.

I visited for lunch on a weekday. I arrived a little after 11 am and about 30% of the seats were already taken. There were many office workers, and by 11:30, it was almost full, so I recommend going early if you don't want to wait. I ordered the medium size, which was about four times the amount of a regular serving at a typical tsukemen shop. It's great for big eaters, but the large size is risky unless you can eat a lot. The soup is thick, but not heavy with animal fats, making it very easy to eat. The noodles are best enjoyed at the regular temperature to fully appreciate their deliciousness.