After finishing a meeting with no lunch plans, I decided to head to King Seimen in Oji along the Keihin-Tohoku Line. However, despite it being past 1:30 PM, there was a line of about 15 people... I couldn't wait as I had to head to Roppongi next. Then I remembered that I was interested in trying out Fujimura nearby, so I changed directions. I arrived around 1:40 PM, and there were about 7 customers already seated with some empty seats available. I went to the ticket machine on the right side upon entering and chose the kombu water dipping noodles that caught my eye in reviews. I opted for the special version since I don't come here often. I chose soy sauce, and after about 8 minutes of waiting, my order was served. The kombu water's surface was reflecting light beautifully. The whole wheat angular-cut thin noodles were shining. I dipped the noodles lightly and tasted them. Delicious. The thick umami film of kombu water and the crisp taste of soy sauce matched well, giving the dipping noodles a Japanese feel. When you taste just the soup, it feels like a refreshing ramen base, but with the kombu water, it becomes mellow and rich in umami. The toppings included two slices of pork belly chashu, menma, and tuna (possibly bonito). The additional toppings included two types of low-temperature chashu, one chicken chashu, flavored egg, myoga, mitsuba, seaweed salt, yuzu pepper, and more. The low-temperature chashu was moist with a strong meaty flavor, and the chicken chashu had a refreshing yuzu flavor. The flavored egg was perfectly runny, and the myoga and mitsuba added great flavor. The seaweed salt was amazing. When dipped in the noodles and soup, it exploded with flavor. The yuzu pepper also paired well with the noodles and soup, providing a nice flavor change. Finally, I mixed the remaining yuzu pepper into the soup and finished every last drop. It was a very satisfying bowl of noodles, and I was impressed by the quality, possibly influenced by Natsumi from Akabane. I'm already looking forward to trying the standard menu next time, but I can already see myself ordering the kombu water noodles again.

I had the special thick tsukemen. It's said to be from the "Honda" lineage, but I don't really connect with that. "Honda" is a famous shop, but I feel like the taste has changed a lot over the years. When it comes to tsukemen, it started with medium thick noodles and a light broth, but then shifted to a thick, sticky broth and thick noodles from Tomita. The tsukemen in Akihabara now is different again. In that sense, this one is closer to the original Honda tsukemen. The broth is light with a unique fish flavor that is addictive. The noodles are not too thick, which I think is good. I used to like the super thick, rich, large portion tsukemen, but now I prefer this balanced version. It really hit the spot for me.

I visited around noon and the restaurant was almost full. I bought a ticket for the Chinese soba at the ticket machine. It arrived in less than 10 minutes. The chicken broth soup, made without any chemical seasonings, was light and at first I felt it lacked depth, but the medium-thin noodles complemented the soup well. I found myself quickly finishing the soup. Next time, I want to try the konbu water-dipped noodles.

On Tuesday, I was worried because the spicy ramen ratio is high, but the konbu water dipping noodles were good. I had wanted to eat here for over a week, but couldn't come because of my home meal schedule and business trips. Arrived at 11:33 with 3 customers ahead. Got the konbu water! Arrived at 11:43, got my bowl. Around 11:50, after 5 more customers arrived, I took a break. I had high expectations, but it was just average. Overall, it was delicious. I wouldn't necessarily come here specifically for the konbu water. The rich dipping noodles or the shoyu ramen here are probably tastier!

Menya Fujimura, Oji (Tokyo) - Kombu water dipping noodles with salt (or soy sauce) for 950 yen. Extremely delicious! The medium-thick noodles are flavorful, and the dipping broth with dried animal ingredients is also delicious. The smoked pork chashu is tasty as well. The slightly warm kombu water is also good. Mr. Fujimura is always friendly. Located at 1-1-22 Gongenzaka Building 1F, Oji Honcho, Kita-ku. Open from 11:30 to 14:30 (last order) and 18:00 to 21:00 (last order). Closed on Mondays. Counter seating for 13 people. #OjiDippingNoodles #NoMSGramen #OjiRamen #DippingNoodles #RamenRamen201

I had hot water boiled dried noodles at Fujimura for the first time in a while and I wanted to enjoy the chewy texture. The purple onions were irresistibly delicious with the soup. The chicken and pork chashu, cooked at low temperature, were perfectly tender. I finished all the soup. Thank you for the meal!

45th visit to the restaurant "Konbu Tsukemen" just 3 minutes before opening, and surprisingly there was no line. Maybe it's because it's raining. Bought a ticket for the Konbu Tsukemen for 950 yen and Menma for 150 yen. Today, I ordered the salt flavor. Although the soy sauce flavor is recommended, I usually go for salt about 3-4 times out of 10. I have been here many times, but I have only tried the Konbu Tsukemen, and it seems that the noodles vary depending on the menu. I saw someone eating the rich Tsukemen with thick noodles. The salt dipping broth is not as strong as the soy sauce, but you can clearly taste the umami of the broth. The dipping broth comes with two decent slices of char siu, three pieces of Menma, and chopped green onions. I also ordered extra Menma, which came in a separate plate with a mix of ends and tips, about 10 pieces. I prefer this over the special Menma. The noodles come with chicken char siu on top. Most places just give you a small piece of chicken char siu, but the ones here and at another place are really delicious. After finishing the meal, they provide you with soup to pour into the remaining dipping broth, which is also wonderful.

I arrived just in time for the 11:30 opening, but unfortunately there were no limited menu items available. I ordered the special salt ramen for 1100 yen with a large portion for an additional 100 yen. The soup had a slight hint of dried fish and seemed to be chicken-based. Despite being called "salt," the flavor was not very strong, which I actually appreciated. The chicken chashu lacked flavor as well, and overall, the special option did not seem worth it. The noodles were delicious, being medium-thick and straight. As the title suggests, everything was quite bland with no real impact. It was a bit disappointing.

Kombu water dipping noodles, special edition at Fudomura. I found out on Twitter that they were serving kombu water today, so I planned to definitely eat it before going home. I first discovered kombu water when I was on a business trip in Amagasaki, and I got hooked on it, eating it every time I was there. A few months ago, I saw a past tweet from Fudomura mentioning that they serve kombu water during the summer. I had been waiting for this day! The dipping sauce was a bit oily, but had that unique sliminess of kombu water that made the noodles go down easily. I finished it all and even drank up the dipping sauce with soup broth. I will definitely eat this again. Thank you for the meal!

42nd bowl of konbu-dashi tsukemen. Last month. I went to a popular tsukemen shop in Takenotsuka, where they were offering a limited konbu-dashi tsukemen, but instead served a large portion of water dumplings with an overwhelming amount of garlic tsukemen that was incredibly unpleasant. This experience made me lose interest in visiting new shops for konbu-dashi tsukemen, even though there are still over 20 places I want to try. So, I decided to go back to Fujimura, a ramen shop in Oji that I have visited multiple times before. I arrived around 11:45 AM and was lucky to find two seats available without having to wait in line. I purchased a 950 yen meal ticket and added bamboo shoots for 150 yen. I ordered shoyu ramen and it was served promptly. The bowl was elegantly garnished with chicken chashu, myoga, and mitsuba on top of neatly arranged noodles. The dipping sauce included diced leeks, along with two slices of chashu and two bamboo shoots. I first tasted the konbu-dashi before dipping the noodles in salt and eating them. The noodles, made with whole grain flour, paired perfectly with the rich chicken flavor and the sharp shoyu taste. Unlike other places where I often leave the chashu uneaten, the chashu here was delicious. I also ordered extra bamboo shoots so I could enjoy them to the fullest. Instead of leaving the leftover konbu-dashi, the shop recommended diluting it with the remaining dipping sauce. They did it for me and I gladly drank all of it. Overall, I was extremely satisfied with the delicious konbu-dashi tsukemen. Thank you for the meal.

In 2023, Ramen #32 today! Had a meeting with a client at Oji Station. Exciting to explore a new city, even at my age. Ended the meeting around 12:30, looking for a good ramen spot. Decided to try "Menya Fujimura" based on high ratings. Busy but quick turnover. Ordered the "Ajitama Chuka Soba (970 yen)" and got a seat. Beautiful presentation, looked delicious. The broth was made with chicken, tuna, pork, and kombu, no artificial seasoning. Smooth and tasty, easy to drink. Noodles were thin and straight, perfectly cooked. Char siu was chicken and pork, flavorful. Menma had a gentle taste, well-made. A bowl that was not just about immediate flavor but left a lasting impression of kindness and deliciousness. Thank you for the meal.

Edo is far away. I always think that women are stylish. Is Kansai chubby? Is it different in Kyoto because it's a man from the east and a woman from Kyoto? Well, there are many beautiful women, probably because Ieyasu liked women and brought them home all the time. Did I say this before? I was worried about the typhoon, but now it's just a gentle breeze. I'm worried about going home, but... In the morning, unnecessary personnel changes were sent to our company. Even though it's June, the lives and morals of employees are without any consideration. It's still a disgusting personnel change based on personal preferences. At times like this, the best thing to do is to eat something delicious, but without thinking, only devilish food comes to mind and my wallet is light. Well, I guess I'll have ramen. Common people eat like common people. And I ended up at this restaurant. I arrived before it opened. It looks like a pretty clean shop. I sat on a long bench. Eventually, it opened, and the guy opened it with a flying feeling and recommended the meal ticket with a refreshing smile. Oh, a man from the east! You're doing great! Just that makes me feel good! It's easy to improve someone's mood with a little thoughtfulness and a smile. I want to tell our headache-inducing manager to work at this ramen shop. If he did, he wouldn't have such a stingy idea of skimming employees' salaries to reduce his own tax burden. Well, it might be impossible. If he wanted to, he could buy several ramen shops like this one. Then, a bad chain store would be created. Phew. Is money more important than a smile in the world? The meal ticket for the Chinese soba for 850 yen and the A bowl for 300 yen that I already bought arrived. It's a standard Chinese soba with a dark soy sauce soup typical of Edo. It must be hot because the chashu is shrinking. Alright! The bowl looks good but the taste is too light. Hey, guy from the east, put some sauce on it! Slurping the soup. It has a slightly different taste. It's delicious, but is there a little bit of shellfish in it? Well, I have a dumb tongue. Don't rely on it. The noodles are a little thin and straight, smooth and a bit hard. I quickly finished the ramen, drank all the soup, and finished the bowl. I feel a little unsatisfied. Thank you.

Located about a 4-minute walk from Oji Station, along a slope on the way up. Their signature dish is the "Chuka Soba" with a clear soup and a vibrant soy sauce aroma! For the tsukemen, you can choose between 180g or 270g of noodles. If you want something light, go for the Chuka Soba, but if you're feeling hungry, try the tsukemen or the niboshi ramen! - Address: 1-1-22 Oji Honcho, Kita-ku, Tokyo, Genenzaka Building 1F - Reservation: Not available - Business hours: Tue-Fri 11:30-14:30, 18:00-21:00 Sat-Sun 11:30-15:00 - Closed on Mondays - Payment method: Cash only =======MENU======= - Chuka Soba (850 yen) + Niboshi Topped Egg (200 yen) / Rich Tsukemen with Flavored Egg (970 yen) - Tabelog rating: 3.51 Actual cost: 2,070 yen for 2 people Instagram ID: tam_gourmet_

At Fujimura, they are serving their first konbu dipping noodles of the season. It has been 7 months since they last offered it. The standard price is 50 yen, but the special version is 100 yen more. Unfortunately, it is a limited-time item and won't be available throughout the season. They open at 11:30, but the daily special is announced around 11:00. It's frustrating because by then, people might have already gone somewhere else. It would be nice if they could announce it a bit earlier for those who travel by train just to try it. I arrived at 12 and there were 4 people ahead of me in line. I waited outside for about 10 minutes. Once seated, the noodles were served in just over 10 minutes. Today, I tried the soy sauce flavor. The dipping sauce had menma and three small slices of chashu. On top of the noodles were chicken chashu, myoga, and mitsuba. I sprinkled a bit of seaweed salt on the noodles before eating. Delicious! Just that alone made me feel like I could eat half of the noodles. Dipping the noodles into the sauce made it even more delicious! The menma had a nice crunchy texture, adding a great touch to the dish. Menma is a must for konbu dipping noodles. Thank you for the meal.

Located a short walk from Oji Station, this shop requires you to purchase a meal ticket at the entrance. Today, I tried the rich white broth dried fish ramen. The soup has a strong dried fish aroma and flavor without any unpleasant bitterness, and it has a slightly thick texture. I really enjoy this taste, and I wouldn't mind if it had a bit more dried fish flavor. The rich soup is complemented by green onions and onions. There are two types of chashu, both with little fat and a tender texture. Delicious! Thank you for the meal.

I came to Asukayama for cherry blossom viewing and decided to have lunch around Oji Station. I found this restaurant on Tabelog and it had good reviews, so we chose to eat here. It's about a 3-minute walk from Oji Station. When we arrived, even though it was past lunchtime at 1:30, there was still a line because it's a popular spot. We bought meal tickets from the ticket machine right after entering the restaurant. This time, my friend and I ordered the Chuka Soba (800 yen including tax) and the Shio Niboshi Soba (850 yen including tax). We lined up with our tickets. After about 15 minutes, we were seated. We handed over our meal tickets and the food was served in about 5 minutes. First, we tried the Chuka Soba. The soup base is made from chicken bones, and they also use tuna scraps, pork, and kelp. The aftertaste was light, maybe because of the tuna scraps. But the chicken bone broth was definitely noticeable. The toppings included a large piece of chicken chashu and pork chashu each, as well as menma, white onions, and green onions. Both types of chashu were really delicious. The noodles were straight and medium-thick, smooth and matched well with the soup. I only tried the soup from my friend's Shio Niboshi Soba, but the cloudy soup had a strong flavor of dried sardines. Oh, this is tasty! I found this one to be rich in flavor. I actually preferred this one. I decided to order this next time. Thank you for the meal.

Visit time food log rating: 3.51 Today, our usual ramen enthusiasts group had a "Oji Station" theme, so we ended up at this shop. There was another shop known for its salt ramen, but it was cold so we opted for a different choice. We arrived around 13:30 on a weekday and there was no wait, so we were seated right away. [Soup] The flavor of dried sardines was distinct without any bitterness. The broth was creamy due to being white and remained hot until the last drop. The saltiness was slightly strong, similar to "Ore no Sora" in Takadanobaba but a bit saltier. [Noodles] Thin straight noodles. [Chashu] There were 2 slices of rare chicken chashu, 1 slice of rare pork loin, and 1 slice of salted pork chashu hanging. Personally, I preferred the hanging chashu. [Flavored Egg] Slightly sweet seasoned half-boiled egg. It was delicious! [Others] The seasoned bamboo shoots had the perfect flavor and texture. There were chopped green onions, regular onions, and seaweed. [Paper Apron] Available. The special ramen had increased by 50 yen from the latest menu photo, but at 1,100 yen, it was still cost-effective. The taste was surprisingly rich for being free of chemical seasonings, which explained its popularity. I was impressed by the high level of ramen shops around Oji Station.

Stable white broth simmered dried fish ramen. It's not particularly crowded, but it's delicious enough to warrant a line. I've been really into dried fish ramen lately, and it's been a while since I visited here. The chashu is also cooked at low temperature, making it tender and delicious.

The seasoned egg is distinctive, with a hint of sweetness that pairs well with the flavorful soup. The richly cooked chashu is plentiful, and even comes with a generous portion of bamboo shoots. It's a luxurious bowl with a cohesive taste. And it's very reasonably priced. I stopped by quickly during work, but I would love to visit again someday to try their tsukemen. Special Chinese Ramen 990 yen (tax included)

Prince of feasting in Oji! [Visit: 2022.11.15] Today is night ramen in Oji. North of JR Oji Station. About a 2-3 minute walk. The shop is located on the way up Gongen-zaka. Purchase a meal ticket at the ticket machine in the store. I was torn between Chuka Soba and Special White Broth Shio Ramen (¥1050), but decided to go with the latter. It took a little while, but it finally arrived. The soup is a mild white broth with a strong dried fish flavor. It is easy to drink with a good balance of dried fish and white broth, rich in flavor but with a good finish that makes it surprisingly addictive. The noodles are thin straight noodles with a good texture and flavor, and they mix well with the soup. The chashu comes in two varieties, pork and chicken. The chicken is cooked at a low temperature, tender and moist with a subtle umami flavor. The pork is salted and roasted chashu, crispy with a good bite and well-seasoned, offering a delicious meaty flavor. The menma is thick and short, not too tough, with a crispy texture and a moderate seasoning. The flavored egg is half-cooked and creamy, with a rich flavor. Overall, the special ramen has a satisfying combination of soup, noodles, and toppings. I'm curious about the tuna in the Chuka Soba that I almost chose. I might revisit if I have the chance. Soup: White broth with dried fish Noodles: Thin noodles Toppings: Chashu, menma, flavored egg, seaweed, green onions

Visited around 12:30 on Thursday. The restaurant had a spacious and clean interior with a wide counter, and there were no waiting customers. I purchased a special Chinese ramen for 990 yen. It arrived in about 5 minutes. The soup was flavorful without any artificial seasonings, and it didn't leave a sticky feeling in the mouth even after finishing it. The noodles were thin and had a good texture. The chashu was made with chicken breast and pork, and the pork added a delicious aroma to the soup. Depending on how hungry I am next time, I might consider trying the cold noodles. I'll definitely come back for the tsukemen next time. Thank you for the meal!