I'm busy and don't have much time, but I took a break and went on a lunch ramen cycling trip. On this day, April 2, 2023, I went to "Shijimi Chinese Soba Koohaku" on the 1st floor of the Apa Hotel in Ikebukuro. I had tried to visit the popular Zasshoku main store with clam soup, but due to the pandemic, I couldn't go. However, the staff from the restaurant came to visit me instead. I arrived 5 minutes before opening and there were 7 people in line. The long lines that were there at the opening have calmed down a lot. I ordered the "Chinese Soba (Salt) Upper" for 1300 yen and the "Hanging Grilled Pork Bowl" for 480 yen from the ticket machine. The large portion for the Chinese soba is not available. A beautiful bowl with a rich clam aroma arrived. The green of the sprouts added a lovely touch to the presentation. The clear soup was incredibly delicious, with a rich clam flavor. I had tried clam ramen in a certain region before, but I didn't have a good impression of it. However, the ramen at "Koohaku" was amazing, with a chicken broth base supporting the clam flavor, making it deep and delicious. It seems like it would be the perfect bowl to have when hungover. Unlike the Zasshoku main store, the noodles here are homemade. The low-water content thin straight noodles were cooked moistly, with a great texture. I wanted to eat a large portion lol. The large pork chashu was satisfying to eat, balancing the soup, noodles, and chashu perfectly. The grilled pork chashu was smoky and interesting, surprising me from "Oh?" to "Oh!" The "Hanging Grilled Pork Bowl" was a sweet and savory bowl with quite a volume. I didn't want to cloud the soup with the egg yolk, so I put it on the pork bowl and enjoyed it with the double egg yolks, which were cooked just right. The egg yolks didn't cloud the soup as I had feared. The yolks were cooked just enough to be delicious. The young businessman next to me also ordered the pork bowl, and he seemed to be struggling with the volume. Now, after a long time, I will go to Ikebukuro to look for Skechers sneakers at ABC Mart.

This time, I used it for lunch. I was unsure what to order, but this time I ordered the Chuka Soba (Salt) Tokujyo. The restaurant was full and I had to wait. It is a shop where you order with food tickets. The order included Chuka Soba (Salt) Tokujyo for 1,600 yen. The Chuka Soba (Salt) Tokujyo is a light salt ramen with a strong flavor of chicken and shijimi. The noodles were very thin and straight. The toppings included roast chashu, pork chashu, duck chashu, menma, flavored egg, wonton, chopped onions, and asatsuki. The saltiness was just right, and it had a very delicious taste. The atmosphere inside the restaurant was clean, and there were many female customers. The staff's customer service was also polite. It is a ramen shop located inside the Apa Hotel Ikebukuro Station North Exit.

This is my third time here. Seriously? No line on a Sunday afternoon. The atmosphere is quiet. I ordered the salt ramen. Unlike the main branch with its vibrant colors, this place doesn't seem to get high ratings. But hey, the soup is delicious! It has a rich clam flavor. The salt level is mild, so some people might find it lacking, but I think it's incredibly tasty. The noodles are not the typical thin noodles that lack texture in salt ramen, but rather medium-thick noodles. They are really delicious. The char siu and bamboo shoots don't stand out much, but that's okay since the soup is light. It's better not to put too many toppings. Anyway, the noodles and soup are delicious. You can even add some pepper. In the end, it's all about the atmosphere. If they had older staff members and a smaller shop with a traditional feel, there would probably be a line out the door.

Shijimi Chinese soba with amber broth at Shijimi Lake, Ikebukuro branch. Cold noodles with dried bonito and kelp, served with extra rice for 1400 yen. No wait at 8 pm on weekdays at Ikebukuro Station. #gourmet #ramen #limitededition #Ikebukuro #Tokyo #japanesefood

Visited at 7:50 PM on a regular day. I tried the dipping noodles (large) this time because the regular ramen was delicious last time. It took about 8 minutes to be served, slightly later than the ramen. First, the noodles. The flat noodles were slightly thin and smooth. They were different from the ramen noodles, not really to my liking. When dipped in the soup... yes, delicious. The dipping sauce had a strong flavor of clams and was very tasty. The chashu, seasoned egg, and bamboo shoots were just average. The two types of chashu served on a plate might be delicious, but they were cold and the fat had solidified, which was disappointing. The soup was warm, and if they had warmed it up or lightly seared it, it would have been very delicious. Lastly, the extra soup for dipping. It was so delicious! The flavor of the soup was truly amazing, as always. The most impressive part today was the extra soup (laughs). I think next time I'll go back to the regular ramen.

I visited the Shijimi Chuka Soba "Kohaku Ikebukuro" located about 5 minutes from Ikebukuro West Exit. When I arrived, there was a long line, but I finally got a chance to visit. I bought a meal ticket at the entrance and took a seat. The restaurant can accommodate about 15 people. I ordered the Shio Ramen (salt-based ramen) with toppings such as pork belly, pork loin, boiled egg, bean sprouts, purple onions, and bamboo shoots. The soup is made with clam broth, giving it a clear and rich flavor. The ramen noodles are straight and have a firm texture. The pork toppings are well-seasoned and complement the soup perfectly. I enjoyed the ramen without feeling guilty about finishing the soup. I have visited many famous ramen shops across the country and you can check them out on my blog at http://posoposo.jugem.jp/

Near the last order time, the restaurant was not crowded, but the customer in front of me struggled with the ticket machine. I also had a hard time deciding on my order due to the relatively high prices, but ended up choosing the safe option of salt ramen. The ramen arrived in about 10 minutes, with toppings neatly arranged on top of square-cut noodles. The soup, made with clam broth, particularly stood out with its clear and refreshing taste. The various toppings, including thin and firm menma, two types of chashu, and a flavorful egg, complemented the ramen well. However, I felt that the high-quality ingredients did not quite match the unique soup, lacking a synergy effect. The operation of the restaurant could also be improved, especially considering its location in a hotel basement. Overall, the ramen was delicious but may be a bit overpriced for the experience.

In a corner of an Apa Hotel, there is a touch-screen ticket machine, and I'm not sure if they sell salt there. Being frugal, I avoid salt. The shoyu ramen served in 5 minutes was delicious, with thin straight noodles and clam shoyu soup. It also had two types of chashu and tasty seasoned egg. However, it didn't exceed expectations, just as I imagined. Maybe I should have gone for salt after all.

[Overall Impression] The menu here is different from the main store. They have regular, medium, and special options. The ramen was delicious, but the wait time before entering was the worst I've experienced this year, so I won't be going back. Thank you for the meal. [Basic Information] Date of Visit: 09/10/2023 (Sun) 10:45 Number of People in Line: Already 11 people Ticket Purchase Method: Bought at the touch panel upon entering Ordered Item/Price: Chinese Soba (Salt) Regular ¥1,000 [Soup] The clear soup had a delicious clam flavor. It was rich and flavorful, with a unique taste that let you know there were clams in it. [Noodles] Homemade noodles. The medium-thin straight noodles were smooth with a nice bite to them. They were very high quality and paired well with the soup. I think the special touch here is the homemade noodles, which I don't remember from the main store. [Ingredients] Chashu, Arirerred, bean sprouts, menma. The bean sprouts looked beautiful. I wonder if the higher options come with additional items like flavored eggs and more chashu? [Service] I was given a paper apron. Since I sat at the counter, there was a place a little further away to store my belongings. The process of buying the ticket at the touch panel took about 10 minutes. Then, just as I thought I could enter, there was an announcement saying, "The first customer's dish is starting to be served, so please wait for a moment." But there were empty seats available. I wished they would just let us sit down and wait comfortably. Finally, I was able to enter at 11:30, after waiting for about 15 minutes. And when I entered, about half of the seats were still empty. Despite having many staff in the kitchen, the turnover rate was not good. It's not a place that suits me, so I won't be going back. [Atmosphere] This famous shop opened on the 1st floor of APA Hotel Ikebukuro North Exit, the second store in Tokyo. The main store is hard to access, so this location is convenient. The interior of the hotel is very clean and the seating is spacious. The simple and neat decor makes it easy for a woman to dine alone. Even though some time had passed since opening, there was still a line. Four people lined up right in front of me, and a few more lined up behind me, so it might be safe to line up around 20 minutes before opening. The waiting area was shaded, which was a relief!

Visited at 7:30 pm on a regular day. It's about a 5-minute walk from the station. After passing through some shady shops, you'll find it on the first floor of an APA Hotel. There were about 10 customers before me, but it felt half empty. I've always been curious about Kohaku, so I ordered the premium soy sauce ramen with high expectations. The bowl arrived in less than 5 minutes. First, I tried the soup. It was delicious! I was truly impressed by the soup, which I haven't experienced in a while. It was full of clam flavor. The straight noodles were firm and tasty, just the way I like them. The three types of chashu each had their own unique taste, and the seasoned egg and wonton were also of high quality. However, the noodles and soup were so perfect that I feel bad saying this, but everything else seemed pretty normal. Next time, I want to enjoy just the noodles and soup without any extra toppings. I'm curious about their tsukemen as well. This place is definitely a repeat visit for me in Ikebukuro. I'm glad I came here!

23.9.5 First Visit This ramen restaurant is located on the first floor of the Apa Hotel Ikebukuro Kita-guchi branch. I arrived around 11:30 on a Tuesday and there was no line, so we were able to enter easily. Once inside, we purchased our meal tickets from the machine. I ordered the "Chinese Soba <Salt> Deluxe" (1,300 yen) and my wife ordered the "Dipping Soba <Soy Sauce> Regular" (1,200 yen). We were seated and found chopsticks and a spoon neatly arranged on a silver tray, giving a slightly upscale vibe. My Chinese soba arrived in about 12-13 minutes. As soon as it was placed in front of me, a subtle clam aroma filled the air. Perhaps due to the salt, the clam flavor in the broth felt stronger than expected. While there was no fishy taste, I personally found the clam flavor a bit overpowering. The medium-thin straight noodles were smooth and had a nice texture. The egg had a rich color and flavor, indicating good quality. Both types of chashu included were delicious - the lean cut was tender, while the fatty cut had a smoky and savory taste reminiscent of charcoal-grilled meat, which we both enjoyed. The dipping soba had slightly thicker and flatter noodles compared to the Chinese soba, with a darker color. The smooth surface and firm elasticity of the noodles made them delicious. The soy sauce dipping broth also had a clam flavor, but with a rounded and deep soy sauce taste added, which I personally preferred. The waitress recommended paper aprons, showing attention to detail in the service. Overall, we felt that the restaurant paid attention to the small details. However, the prices were on the higher side, possibly due to the focus on flavor and quality ingredients. I preferred the soy sauce flavor, but I would recommend the salt flavor for those who want to fully experience the clam taste.

I arrived at the restaurant on Sunday at noon and was able to enter smoothly without waiting. It was like a dream compared to when they first opened. The usability seems good enough. After using all my senses to eat, I purchased a regular-sized ticket for soy sauce ramen from the touch panel ticket machine.

I've been thinking lately about the significance of eating a little faster. It's a matter of the time left in one's life and the time spent waiting in long lines at popular restaurants. Waiting half a year to eat something that will eventually be available without a line seems like a waste of time. Each person decides how to use their time in life, but I can't help but feel that it's a waste. For example, if you wait 30 minutes in line at multiple popular restaurants 20 or 30 times a year, it feels like you're wasting a whole day in a year. Personally, I've never liked waiting in lines, except for when using public transportation. I rarely find myself waiting in line with others. I reluctantly do so at times to maintain harmony with my companions, but I can hardly remember a time when I waited in line alone. This new restaurant in the heart of Ikebukuro caught my attention. I, like the locals, watched with indifference, so rumors didn't reach me easily. However, I heard that they had sold out early in the afternoon when I visited. It took me five months to finally visit the place. Recently, the most popular ramen shop in Ikebukuro West Exit seems to be "Tasakaya." I ordered the "Chuka Soba Shio Ue" (1,300 yen) following the rule of selecting the middle option when there are three choices on the ticket machine. The Chinese soba tasted delicious from the first bite. However, it lacked the clams. I'm not familiar with the recent trend of clam ramen, but I wondered if this level of clam flavor qualifies as clam ramen. The other ramen shop in Ikebukuro West Exit, "Iseji," had a stronger clam flavor. But even that seemed weaker than my image of clam ramen. The "Kushi Toro" in Roppongi that I used to frequent over ten years ago has become the basis of my clam ramen standards. Clams from Lake Ogawara and Lake Tojo in Aomori have a mild taste, so you need to use a large amount to stand out. Clams from Lake Shinji have a unique flavor, and perhaps it's best to subtly incorporate that flavor without overpowering the dish. I don't feel like writing about the other aspects of the soup, noodles, and toppings in a restaurant with over 300 reviews that have come in a short period of time, but besides the misunderstanding about the clam flavor, I thought everything was delicious. It's also a matter of personal preference. Thank you for the meal. (By Kyoto Natsushuukuu, 2023.9.20) (326 reviews/3.62)

On September 2, 2023, at 11:50 on a Saturday, I visited the first floor of APA Hotel Ikebukuro Station North Exit. There were 4 people waiting inside. I purchased my food ticket from the vending machine, which only accepted cash. At 12:05, I was shown to my seat. The restaurant had a counter and table seating. I ordered the special salt ramen for 1600 yen and the large fried dumplings for 480 yen. The soup had a strong umami flavor with a hint of shellfish acidity. The ingredients, including the chashu, were not skimped on. The fried dumplings were also seasoned perfectly and delicious. I highly recommend this place.

The hot days are still continuing, but I decided to resume my ramen activities at a place that caught my interest in Ikebukuro. It is located inside an Apa Hotel, and I heard that guests can enjoy morning ramen. I was torn between salt and soy sauce, but this time I chose the salt ramen for 1300 yen. The soup didn't have a strong clam flavor, and the taste was elegant. The noodles were slightly soft, with a longer straight shape. There were two types of chashu, and the smoked one on top was delicious, although it was a bit fatty. I liked the menma. Overall, I felt that the noodles were too soft, and I couldn't really taste the clams. It lacked a bit of punch. I have been eating a lot of tsukemen lately, so I regret not choosing the soy sauce flavor this time. I can't visit the main branch due to the high hurdle, but if I have business in Ikebukuro again, I would like to try the soy sauce ramen. However, it might be too heavy for my tired liver.

Visited for the first time on a weekday evening in August 2023. The third branch of the famous Amber restaurant in Ota Ward has opened at the Apa Hotel in Ikebukuro. Arrived at 6:30 pm and entered without waiting. Purchased a food ticket and sat at a counter seat partitioned off right away. The menu includes the signature dish, Niboshi Konbu Mizu Hiyashi Somen with an extra serving of rice for ¥1400, and a Highball for ¥500, totaling ¥1900. Started with a Highball toast. The meal came with a complimentary plate of diced char siu, menma, and green onions. The diced char siu with a smoky and star anise flavor was incredibly delicious. The Niboshi Konbu Mizu Hiyashi Somen had a rich soup with the umami flavors of shijimi, kojaksu, inosinic acid, and glutamic acid. The homemade noodles were flat straight medium-thick noodles that absorbed the soup well, providing a great umami and wheat flavor. The dish was topped with duck char siu, pork char siu, simmered eggplant, shiso leaves, seasoned egg, arugula, nori, grated yam, and white sesame seeds, making it a luxurious cold noodle dish. The juicy simmered eggplant stood out with its firm texture and rich flavor. The meal also came with a serving of warm rice and fried onions as a perfect ending to the meal. Overall, a very satisfying dining experience.

I had been interested in "Kohaku" since it opened. The restaurant was surprisingly spacious for a ramen shop, and I was able to be seated with almost no wait when I arrived around 11:30. I bought a ticket at the ticket machine outside and purchased the 1,300 yen "Chinese Soba (Salt)" dish. I was also curious about the 480 yen "Hanging Grilled Pork Bowl," but I wasn't hungry enough to eat it all, so I had to give up on it. I rated it 4.9 points, but intentionally lowered it by 0.1 points because "Gokan" on the east side is a perfect score for me.

I went there for the first time ^o^ I heard they use clams, so I thought it was unusual and decided to go. As expected, since it's located inside a hotel, the interior of the restaurant was very beautiful. The dish was placed on a bed of salt. It was delicious and the portion was just right ^ ^ You order using a ticket machine.

Shijimi Chinese soba Kohaku, located in Ikebukuro, serves cold noodles with dried bonito and kelp broth for 1400 yen. It was my first visit, and it took about 6 minutes to walk from Ikebukuro Station. The main branch is in Zoshoku. This branch is connected to an APA Hotel, where guests can enjoy ramen for breakfast. I arrived at 8:00 PM and the place was not too crowded. I quickly ordered the limited special cold noodles. It took about 13 minutes for the dish to arrive. The soup, made with clams, dried bonito, and kelp, was rich in flavor and delicious. The noodles had a good texture and a satisfying amount. The topping of simmered eggplant added a delicious flavor. Towards the end, mixing grated yam and dried seaweed added a nice touch. The included extra rice was a nice bonus. Overall, it was a fantastic bowl of cold noodles that I thoroughly enjoyed. Thank you for the meal.

On Sunday at 8:30 PM, after finishing a late swimming training session, I treated myself to some hay. Now, where should I eat? I feel like having ramen. Oh, they have clam soup? I've been drinking a lot of beer this weekend, so this clam soup is a chance for my liver to recover! From Ikebukuro Sports Center, I walked to the restaurant in the lobby of APA Hotel while sipping on adult sports drinks and beer. Where is it? Oh, here? It's on the first floor of APA Hotel. There are two groups of two already seated. It's rare to find such a clean space in a ramen restaurant, but being on the first floor of APA Hotel explains it. I usually prefer soy sauce ramen, but since I want a strong clam flavor, I'll go with salt ramen. Regular for 1,000 yen, large for 1,300 yen, and special for 1,600 yen. I'll go with large to avoid it looking too plain. I handed over my meal ticket and sat at the counter. Let's see how it tastes... Here it comes! It looks nice. Let's start with the clam flavor... Delicious! But it's not as strong as I expected. Well, you shouldn't expect it to be as strong as the clam flavor tablets. Oh, right. Clams are used in a variety show by a comedian who loves them, but even when using a lot, the flavor doesn't come out as much as you'd think. Let's forget about expecting a strong clam flavor and just enjoy the soup. It's quite tasty. Of course, there's a hint of clam flavor. The noodles have a subtle chewiness that goes well with the soup. The two types of chashu have a nice presence, and the pork belly, although a bit fatty, is well-seasoned and tasty. The large piece of loin chashu is tender, ham-like, and elegant. The parts that are slightly warm from the soup and the rare parts taste even better. I prefer the latter. The egg is rich and flavorful, and the pickled bamboo shoots are crunchy and flavorful. The purple onion and green onions add a nice touch to the overall dish. Overall, it's a delicious bowl of ramen. If I had to nitpick, I wish there were more clams in it. I finished the bowl and I hope my liver is happy now. It was a delicious meal!

- Shijimi Chinese soba restaurant Kohaku in Lake Shinji, Ikebukuro - Niboshi and kelp cold water noodles for 1400 yen with extra rice, Ikebukuro (Toshima-ku, Tokyo) - The popular restaurant Shijimi Chinese soba Kohaku, also featured in the Michelin guide, opened a branch in Ikebukuro on the 1st floor of APA Hotel in April 2023. It's amazing to have a ramen restaurant in APA Hotel! - The summer trend of 2023, the Niboshi cold water kelp noodles born from Honda-san, also known as #Nibokon. There are shops in Tokyo and Osaka offering Nibokon, so it might be fun to try different ones. - The clear soup with the thickness of kelp water is cold and very delicious, with a refined taste where the deliciousness of Niboshi gently blends in! The oil reflects light and has a beautiful color~ - The flat noodles have a smooth surface yet a certain heaviness, providing a satisfying texture that goes well with the cold soup. The grated yam and rock seaweed are essential toppings for the cold soup, enhancing the flavor. The simmered eggplant is also very delicious, and having duck chashu as a topping is luxurious ✨ - The finishing touch of extra rice with added kelp water was like a thick tea-soaked rice, very delicious. I would be happy if Nibokon continues next year too. Thank you for the meal~ - Instagram account: @yunnaramen - Restaurant information: Shijimi Chinese soba restaurant Kohaku, Ikebukuro 2-48-7 Ikebukuro, Toshima-ku, Tokyo, 1st floor of APA Hotel Nearest station: Ikebukuro Station (JR or Tokyo Metro or Seibu Railway) 11:00-15:00, 18:00-22:00 (Last entry 21:30) Closed on irregular days, check official SNS for temporary closures - Hashtags: #ramen #ramenlover #ramenaddict #noodles #ramenlife #TokyoRamen #IkebukuroRamen #ShijimiChineseSobaKohakuIkebukuro #NiboshiKelpColdWaterNoodles