A new ramen shop opened on April 2nd in Daimon and Hamamatsucho, run by a former chef from the famous ramen shop "Hondamendokoro" in Akihabara. The shop is located a 3-4 minute walk from Daimon Station on the Toei Oedo and Asakusa lines, and a 6-7 minute walk from Hamamatsucho Station on the JR Yamanote and Keihin-Tohoku lines. The shop is open Monday to Saturday from 11:00 am to 3:00 pm and 5:30 pm to 9:00 pm, closed on Sundays. When I visited around 6:00 pm on the opening day, there was already a line of 5-6 people. Orders are placed at the ticket machine near the entrance. The menu includes soy sauce ramen, special soy sauce ramen, salt ramen, mixed noodles, and various toppings like chashu and flavored eggs. On that day, only soy sauce ramen was available for sale. I ordered the special soy sauce ramen for 1,350 yen. The shop has 7 counter seats and 2 tables for 2, totaling 11 seats. I was seated at the counter and waited for about 5 minutes for my ramen to arrive. The special soy sauce ramen looked delicious with clear soy sauce broth and topped with both pork and duck chashu. The noodles were slightly chewy straight noodles. The taste was delicious, with the chashu and duck chashu complementing the soup well. I enjoyed the meal and would like to try the flavored noodles next time.

The combination of fish broth with sea bream, bonito, and kelp, along with salt, creates a very elegant and flavorful soup. Despite being salty, the richness of chicken oil and sea bream oil adds a robust flavor. The chashu is softer and more delicious than before, with a rich umami flavor in the fatty parts and a delicate flavor in the meaty parts. It was crowded with no waiting time when I visited at noon. Thank you for the meal.

I went to a shop in Hamamatsucho called Hachan, not Hatchan. It was early so I could get in easily, but usually there's a long line. Everyone seems to know it! The special salt and shoyu dipping noodles were delicious. The noodles were great - chewy and with whole grains maybe? The soup was tasty too. The chashu was really good! However, I found the shoyu dipping sauce a bit salty for my taste. I accidentally got the medium size so I was so full! Next time, I might just get a banh mi to go.

I visited around 14:30 on a regular day. I was a big fan of "Honda" in Higashi-Jujo, so I was curious when it opened in the neighborhood, but the first two times I visited it was closed... Third time's the charm (^_^;) The restaurant was about 70% full, with 3 staff members. I purchased a meal ticket at the entrance. I wanted to try the braised pork belly rice bowl (400 yen) but it was sold out. I ended up getting the special soy sauce ramen (1350 yen), char siu rice bowl (350 yen), and black oolong tea (300 yen). I was seated at the counter and wondered if it was self-service, but they brought me water. However, the water was lukewarm so I made the right choice by ordering oolong tea (^_^;) Even the oolong tea wasn't very cold. The restaurant was not cool at all... in fact, it was hot. The staff were chatting in a language that wasn't Japanese, English, or Chinese. Perhaps they are from a hot country... Vietnam? That might explain why everything was lukewarm... The food arrived in less than 10 minutes. The soup, with shiny chicken oil, was rich in chicken flavor and showed careful preparation. The balance between the seafood broth and the chicken soup was quite good. The amount of soup was just right. The whole wheat noodles had a nice texture with a hint of wheat. The char siu consisted of 1 duck, 3 pork loin, and 2 pork arm. Each had a different seasoning, and surprisingly, the pork arm was delicious. The duck had a slight smell, maybe due to low-temperature cooking? The flavored egg had a rich yolk, but it tasted a bit like alcohol (^_^;) Looking at the table description, it mentioned a special sauce made with whiskey... not really my preference. The char siu rice bowl was generous in portion, but the char siu itself had too much fat and wasn't properly seared with the burner (^_^;) They seared it after placing it on the rice, so the burnt part of the rice was more noticeable. The aroma was burnt and the rice became hard, not a good outcome... Despite the careful preparation, I was a bit disappointed. I left some uneaten. I'm curious about the mixed noodles, but if I visit again, it will be when it's cooler (laughs) Thank you for the meal.

When I visited before, I gave up because the line was so long, but I decided not to eat the kombu-soaked noodles because I hate slimy things. However, for some reason, I ended up ordering it. The noodles soaked in kombu broth were delicious, and the salty soup was also tasty. I felt that having a light tsukemen was a rare find. I later realized that there was no lemon on the noodles, haha. I will visit again. Thank you for the meal.

"Shoyu tsukemen for 1,050 yen. It's the first time trying konbu water tsukemen. The noodles alone have a good flavor. They're slippery and easy to eat. The dipping sauce is similar to Hayashida's. Overall, it was delicious. It's a bit pricey, but tasty."

Arrived at 12:15 on a regular day. The place was packed, so I bought a meal ticket and waited outside in the scorching heat. After about 5 minutes, I was able to enter. I ordered soy sauce ramen with a seasoned egg topping. The ramen arrived in a few minutes. The soup was clear and rich, very delicious. I wonder how they can make such tasty soup. The noodles were quite soft, almost like somen noodles. They had a wheat aroma but were so soft that there was no need to chew much. The toppings were simple, just chashu and green onions. The chashu was made from pork arm and shoulder loin. The arm part had tough muscle and fat, making it hard to eat, but the shoulder loin was very tasty. I opted for the egg topping, and it was cooked using whiskey, incredibly delicious. There was a significant discrepancy between the price and the quality of the food. Thank you for the meal.

Hachan Ramen - Special Soy Sauce Flavor Visited the already popular Hachan Ramen in a new store in Hamamatsucho. Last time I had the seaweed-infused dipping noodles, this time I tried the special soy sauce flavor. The presentation was beautiful and already looked delicious! The chewy homemade noodles paired with the sharp soy sauce soup. The soy sauce soup was incredibly delicious, with a rich and deep soy sauce flavor that kept me hooked until the last drop. Unlike other soy sauce ramen that can be too light and simple, this one had various umami flavors that lingered on the palate, making me unintentionally moan in delight. It's no wonder this place is so popular.

I arrive at Daimon for work. Daimon is a business district with many restaurants lined up. I decide to try a new ramen shop called Hachan, which I know is from Honda. I buy a ticket for kombu water tsukemen and a beer (333) from the ticket machine and hand it to the staff. When I sit down, the beer is already served. The 333 beer reminds me of the time I drank a lot in Vietnam. The dish comes with chopped chashu as a snack, with green onion sauce on top. I receive a paper with instructions on how to eat the kombu water tsukemen. It suggests sprinkling salt and lemon on the noodles, but when I try it, it's not very tasty. However, dipping the noodles in the broth makes it delicious. The slippery noodles slide smoothly down my throat, making it easy to eat. The plentiful chashu is a nice touch. I decide to add a side of seasoned egg, which adds a layer of pork fat on top of the noodles. Mixing it into the soup creates a mini pork fat soy sauce ramen. The small tricks they use really enhance the experience. Even though the shop is run by Vietnamese, the quality of the restaurant, service, and taste are just as good as popular ramen shops in the area. There's no discrimination or added value just because it's run by foreigners. It's not surprising to see foreigners running businesses in Japan nowadays.

I received a special seaweed-infused dipping soy sauce at this restaurant, which is run by a Vietnamese chef named Ha who used to work at "Honda." The interior is very traditional Japanese, but the background music and the appearance of the staff give off a unique Vietnamese vibe that heightens the anticipation for the noodles. The dipping sauce is a soy sauce base with a hint of dried fish flavor. The seaweed water is almost tasteless, meant to enhance the slimy texture of the noodles when mixed with seaweed salt. The toppings include duck, pork belly, and one more type (sorry for the vagueness), all generously served due to the special customization. The thin straight noodles from Shin no Aji Seimen pair perfectly with the toppings. Overall, this dipping noodle dish follows the textbook style for Tokyo's saturated market, with no major flaws but also no weak points. The balance is impressive, making it a comfortable and enjoyable meal. Currently ranked 70th in the Tokyo dipping noodle rankings on Ramen Database, this restaurant has the potential to climb higher. Most customers order the dipping noodles, but "Honda" is known for its salt ramen, so I'm already thinking about trying that next time along with a side dish. A drool-worthy journey home indeed.

I visited the restaurant on a weekday around 11 am. There was no line outside, but the inside was almost full. It took about 15 minutes for my order to arrive. I ordered the Special Soy Sauce Ramen (1350 yen). The ordering system was by purchasing a ticket first and then lining up to be seated. In my personal opinion, the food exceeded my expectations. Hachan Ramen is known for their chashu, and the variety of chashu they offer was all delicious. From the smoky aroma to the juicy low-temperature cooked chashu, the firm pork belly chashu, and even the duck chashu with a beef-like vibe, all of them were satisfying. Especially the smoked pork shoulder was exquisite. I was happy that it came with two slices. The soup was also very tasty. Although it was described as mainly chicken and animal-based, there was a noticeable flavor of dried bonito in the aftertaste. The soy sauce flavor was also prominent, giving it a rich and flavorful taste rather than a sharp one. I finished every drop of it. The noodles had a rich wheat aroma and were delicious. They were just the right texture, not too soft or too firm. I found them more to my liking compared to the slightly soft impression I had when I tried them at Honten. The flavored egg was soaked in whiskey, which gave it a slightly bitter taste. It was also very rich and creamy, a nice addition to the meal. I expected the food to be good, but it exceeded my expectations by about two levels. I have been into konbu water-dipped noodles recently, so I was planning to order that, but I'm glad I went with the soy sauce ramen. The owner, Hachan, and the staff were all very friendly, and the atmosphere was great.

▪️Shop Name: Hachan Ramen ▪️Rating: 3.51 on Tabelog (as of August 2023) Opened on April 2, 2023, this place! The chef, who trained for 9 years at the famous noodle shop Honda in Tokyo, has now opened his own place. Arrived 10 minutes before opening on a Thursday. There were 2 people waiting, but we were able to get in right after they opened. - What I Ordered: Kombu Water Dipping Ramen (Soy Sauce) 1050 yen Everything was delicious, but I heard the dipping ramen is good, so I ordered the Kombu Water Dipping Ramen. It arrived in about 13 minutes. I received a paper with instructions on how to enjoy the dipping ramen, so I followed along. The noodles were medium-thin noodles with whole wheat flour. They were soaked in a relatively light kombu water, making it a bit difficult to scoop up with chopsticks due to their glossy texture. But the texture was refreshing, and the flavor of the wheat was rich. With the kombu water coating the noodles, they were delicious even on their own. The soup was a blend of soy sauce with various broths like chicken, pork, dried bonito, mackerel, clam, and kombu. Initially, the concentrated umami of the animal broth hits you, but towards the end, the umami of the seafood broth slowly comes through. Dipping the noodles coated in kombu water into the soup, the flavor balance improves with the kombu water's umami, the flavor of the broth, and the wheat flavor all coming together. The soup had 2 slices of pork chashu, which were just right in thickness, marinated perfectly, cooked through but still maintaining a good bounce and tenderness, like the old-fashioned chashu. The balance of the fatty and lean parts of the meat was well felt. Towards the end, I adjusted the soup's concentration by adding more broth and the leftover kombu water, drank it all up, felt a bit warm, and then left the restaurant. I'm interested in trying their ramen, salt dipping, hand-mixed noodle dishes, so I'll definitely visit again. Thank you for the meal! ✂︎┈┈┈┈┈Shop Information┈┈┈┈┈┈┈ ▪️Location: 1-15-9 Concieria Hamamatsucho 1F, Minato-ku, Tokyo ▪️Nearest Stations: About a 2-minute walk from Hamamatsucho Station, About a 2-minute walk from Daimon Station ▪️Business Hours: [Mon] 11:00-15:00 (Last Order) [Tue-Sat] 11:00-15:00, 18:00-21:00 (Last Order) ▪️Closed on Sundays ✂︎┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈

Nivokon was a last-minute find but it was delicious with both salt and soy sauce being equally tasty. Personally, I don't like the soup getting messy with raw egg so maybe a flavored egg would be better. The smooth and well-balanced toppings would probably taste great with a soft-boiled egg. I finished it off with extra rice. It was definitely a perfect meal. Please do it again next year. I'm aiming for warm soy sauce or salt next time.

Special seaweed salt dipping noodles 1450, Oyster mixed egg 400. The seaweed water salt is delicious in a normal way. Well, it's a common kind of deliciousness. The oyster mixed egg was quite tasty. The oyster paste with chewy, sticky thin noodles. Green onions go really well with it. Therefore, I became interested in the mixed noodles.

It was hot during the lunch break, but I walked to the restaurant with two other people and waited in the scorching sun. After a while, we entered and ordered the cold noodles with boiled fish and kelp broth. The duck meat was delicious, and the cold noodles were refreshing. The quail eggs and grated yam seemed like a good source of stamina. Finally, we had some extra rice and left feeling full. Thank you for the meal.

After sipping the soup, I found it to be full of bonito flavor. This summer-exclusive noodle dish was the perfect bowl that allowed me to enjoy various toppings while changing the taste. Adding rice transformed the soup's flavor, making it another delicious and enjoyable bowl. I wish I could have eaten more of this during the summer.

Kombu-soaked noodles with soy sauce, flavored egg, medium size. When you pour seaweed water over the noodles and sprinkle with seaweed salt and lemon, the combination of the thickness of the noodles and the smooth texture gives it a taste similar to Japanese-style cold noodles. The sauce is a sharp soy sauce with the savory aroma of duck meat, with a good balance of flavors without any overpowering taste. The salt seems to be of the Honda group, so I would like to try their mixed soba.

About a 5-minute walk from Hamamatsucho Station. I heard that the master is from the famous restaurant Honda, so I came to eat. Arrived around 1 pm on a weekday and there were 3 people waiting outside. Make sure to buy a meal ticket before lining up. The ticket machine is on the left just inside the store. After purchasing, wait outside until a seat is available. I ordered the special soy sauce ramen. It was delicious. It had a light and elegant broth with a slightly sweet soy sauce flavor. The noodles, as expected from a Honda-trained chef, were delicious. They were chewy and had a fantastic texture. The chashu (roast pork) was also well-prepared and I was very satisfied. The master is actually from Vietnam, and they also serve banh mi and spring rolls. They were sold out on the day I visited, but I plan to go back again to try them.

In August 2023, I visited "Hacchan Ramen" for lunch. The shop owner, originally from Vietnam, offers a special soy sauce ramen for ¥1,350. The shop is small with a counter for 6 seats and 2 small tables. The special ramen includes duck breast, 3 types of pork chashu, and a seasoned egg. The soup is hot and clear with a rich flavor, and the noodles are slightly soft and made with whole grain flour. The highlight is the rare chashu, especially the duck chashu which is juicy and delicious. The smoked pork chashu is also excellent. The seasoned egg is flavorful and well-marinated. Overall, the experience was top-notch and I will definitely be coming back again.

This is my second visit. This time, I had salt ramen. The salt soup was clear, just the right amount of salt, light and delicious. There were two slices of chashu, each with a unique and delicious taste.

Hachan Ramen @ Hamamatsucho "Special Kombu Water Dipping Soy Sauce" A restaurant owned by Hachan, who used to work at "Honda" in Akihabara. I always thought it was "八" but I was kindly corrected that it is actually the katakana "ハ", thank you for pointing that out. I was wondering why a Vietnamese person is called "Hachan". This place serves delicious noodles with a smooth texture and a flavor that blends well with the kombu water. Sprinkling the seaweed salt on top is amazing! The refreshing scent of lemon is also a perfect match. The dipping sauce is filled with plenty of chashu pork, making it very satisfying. The broth, made from dried sardines, combines perfectly with the sharp soy sauce, and the texture of the green onions adds a nice touch, making it very delicious. Mixing the leftover kombu water into the finishing soup creates a deep and rich flavor, which is the charm of the kombu water dipping noodles. They also offer niboshi ramen here, as well as unique dishes like banh mi and fried spring rolls, reflecting Hachan's Vietnamese background. They also serve 333 beer! I want to drink it next time! Thank you for the meal. #NoodleLover #NoodleLady #Noodlestagram #Ramen #Tokyo #HachanRamen #Hachan #FromHonda #SpecialKombuWaterDippingSoySauce #Hamamatsucho