The area around Komiyama Station on the JR Hachiko Line is starting to seem like a gourmet town the more you dig into it, with delicious restaurants popping up left and right. Of course, the standout is the yakiniku restaurant Oyokoen, which was featured in the show "The Lonely Gourmet." However, I can't help but think that when Goro-san said there was nothing around here, it was just a case of not doing enough research. Personally, I highly recommend Oyokoen, as well as the Indian curry restaurant Hoyasan and the Chinese restaurant Enan Hanten. If you're in the mood for ramen, you can't go wrong here. I had heard great reviews from other reviewers and had been wanting to visit for a while, but the timing never seemed to work out with their evening hours and changing days off. However, I finally made it there and it was definitely worth it. I arrived at the restaurant around 2:30 pm on a weekday. There is a parking lot in the back, but it's tight so I recommend giving yourself extra time to park. The restaurant is currently only open for lunch until 3 pm and may close early if they run out of soup, so I suggest checking their Twitter for updates before visiting. When I entered, there were no other customers at that time, likely because it was after the lunch rush. I bought a ticket for the ramen, which was easy to do as all the menu items are shown with pictures, a thoughtful touch by the female owner. I ordered the Ajitama Chuka Soba, which allows you to enjoy all the toppings. You can also order 2 gyoza as a side dish, another thoughtful touch from the female owner to prevent overeating. The retro-style dining room with a cozy atmosphere was also a nice touch. The ramen was beyond my expectations, with a focus on natural flavors without using any artificial seasonings. The balance between bringing out the flavors of the ingredients and the taste of the dish was excellent. The gyoza were just the right amount and delicious. Overall, I was very satisfied. Whether it's the location in Komiyama or the connection to the west side of Tokyo, I think anyone with an interest in good food should definitely visit this outstanding restaurant.

Chilled Tsukemen for ¥1500 at Chuka Soba restaurant Iroku Shokudo in Komae. Finally got to try their summer limited edition dish. The noodles were thick and there were 1.5 servings, topped with a generous portion of slow-cooked pork. The cold dipping sauce had a sweet eel sauce flavor. The ice had a slightly frozen texture. Toppings included eel, chopped onions, seasoned egg, mitsuba (Japanese parsley), and special fish powder. Added a lot of sansho pepper as usual. Finished by mixing the remaining soup and slurping it all up. It was very delicious. Couldn't get the "Takase" dish at the main branch today, but glad I could have eel here. #IrokuShokudo #Tokyo #HachiojiCity #ramen

JR Hachiko Line, Komiyama Station, is a 5-minute walk away. From the north exit, head down the road to the left and weave through the residential area for about 300 meters until you reach the restaurant. Although it is conveniently located near the station, the Hachiko Line only runs every 30 minutes during the day, and the local bus service on nearby main roads operates on an hourly basis, so using a car is recommended. There are parking spaces for 3 cars behind the restaurant and an additional 2 spaces a little further away. Despite the somewhat inconvenient location, this area is home to some high-quality dining establishments, such as "Unagi Takase," one of the top eel restaurants in Hachioji, and "Daikoen," a horumon-yaki restaurant featured in the show "The Lonely Gourmet." This ramen restaurant opened in 2020. It used to be a Chinese restaurant, but it was taken over by the young proprietress of "Unagi Takase" and renovated into a ramen specialty shop. However, there are no eel-based dishes on the menu on a regular basis, except for items like Sichuan-style wontons and chashu using eel sauce. I happened to come across a tweet from this restaurant's account about their summer limited edition dish, cold eel tsukemen, so I decided to visit. It happened to be the midsummer day of the Ox as well. I don't usually eat eel, but I thought it might be interesting to try it as a dipping sauce for noodles. I arrived around 12:20. There were 5 waiting customers in total, 3 inside and 2 outside. I got a seat inside after about 10 minutes. There used to be table seats, but now there are only 7 counter seats. The cooking is done solely by the owner, so I don't think they can handle more customers if all the table seats are taken. I bought a ticket for the cold eel tsukemen at the ticket machine, as there was no indication of it on the machine, only a picture next to it. The dish cost 1500 yen, so I purchased that ticket. I handed the ticket to a young female staff member and was guided to my seat. The cold eel tsukemen was served in about 15 minutes. It consisted of medium-thick noodles with a slight curl, low-temperature cooked pork shoulder chashu on top, a dark soy sauce-colored dipping sauce in a large soba cup-like container, ice-like pieces, and some lumps of fat floating in it. Additionally, there was a vertically halved seasoned egg, two small pieces of grilled eel, mitsuba, and a wet, powdery substance that seemed more like denbu than fish powder. The ice-like pieces in the dipping sauce had a slight elasticity when picked up with chopsticks, likely due to being frozen simmered. This was quite interesting. The noodles were firm and had a good chewiness, with a wheaty flavor and a slightly sticky texture, making them quite delicious. The dipping sauce was sweet and had a unique flavor, reminiscent of a chicken clear soup with a strong seafood broth. It was a different taste from the typical dipping sauce and quite enjoyable. The grilled eel was delicious, with a subtle warmth and excellent flavor from the eel itself and its sauce. The low-temperature cooked pork shoulder chashu was also flavorful, with a good meaty taste and a well-seasoned exterior. The denbu-like substance had a seafood-like taste, slightly sweet, and I added it to the dipping sauce. As I continued eating, the frozen simmered pieces gradually melted, enhancing the seafood umami in the soup. I requested soup refills, and a slightly cloudy chicken clear soup (probably) was provided in a smaller soba cup, which I poured into the dipping sauce. The soup refill itself was also delicious. The cold eel tsukemen had a great combination of noodles, dipping sauce, and toppings, each of which was tasty in its own right. The small grilled eel made me realize how delicious eel can be. I look forward to visiting again to try their wonton ramen and other dishes.

The tension of handling inquiries is over, and there is not much time before the next job...(; ･`д･´) Someone who thought of adding finely chopped onions to soy sauce ramen with a boiled egg is amazing. Unconsciously, it would be green onions, but it's onions. When you mix this into the soup, it becomes incredibly delicious. It's simple, but it makes you happy to eat delicious ramen. (*´▽｀*)

Visited around 12pm on a regular weekday. There were 3-4 customers inside the restaurant. It is located about a 10-minute walk from Komiya Station on the Hachiko Line, just off the main road with a pink sign as a landmark. I ordered the tantanmen (1000 yen). The soup, which is likely based on Chinese noodles but spiced up with seasonings, has a good balance of spiciness and rich animal flavor. The thin straight noodles I chose were cooked slightly firm, allowing me to enjoy the taste of the noodles themselves. The noodles and soup paired well together. The toppings included seasoned minced meat and chopped onions, showing attention to detail in every aspect. The price of 1000 yen is a bit high, but the bowl was consistently good. Thank you for the meal!

Located a short walk from Komiya Station on the JR Hachiko Line in Hachioji City, Tokyo, this ramen shop is nestled in a residential area. While not too far from the station, the frequency of trains on the Hachiko Line is not very high, so it can be a bit challenging to access from central Tokyo. It is recommended to visit by car (there is parking available). The shop has taken over the name of the now-closed longstanding local Chinese restaurant "Ichiro Shokudo" and reopened as a Chinese soba shop. The shop that it took over from is "Unagi Takase" which is located near our shop. I believe it was a favorite of my grandmother's. The interior of the shop is spacious, bright, and clean with a predominantly white color scheme. There are several table seats as well as a spacious counter with comfy sofa chairs. The atmosphere is really cozy. The "Ajitama Chuka Soba" was delicious! The soup is made without any artificial seasonings and is a blend of chicken and seafood flavors. The soup has a rich chicken aroma and a depth of umami from the chicken bones, followed by a hint of fish-based dashi and seafood flavors. The soy sauce is not too overpowering and is well-balanced with the broth. The noodles, whether medium-thick or thin curly noodles, can be chosen when ordering. I opted for the most popular choice, the curly noodles, which were perfect in texture with a good balance of firmness and chewiness. The toppings were also of high quality, with the char siu being tender and flavorful, and the seasoned egg adding a nice touch. The meat wonton had a rich flavor of sansho pepper, which was outstanding. The "Char Siu Don" was also incredibly delicious, with the meat being juicy and flavorful, and the sweet sauce adding a nice touch. Overall, the experience at the shop was great, and I will definitely revisit to try other menu items!

Ippuku Shokudo offers a stable and light ramen that doesn't leave a strong aftertaste or make you thirsty. The chashu is very tender and complements the soup well. The addition of wontons to the ramen is new, but they are also delicious and homemade.

I visited a shop that I had been curious about for a while. The shop has a parking lot, making it easy to visit by car. I was drawn to the chicken oil ramen on the menu and decided to order it after some hesitation at the ticket machine. I was pleasantly surprised to find that it came with a seasoned boiled egg as a default topping. The gooey seasoned egg was delicious, so that was a plus! It was clear that the ramen was made carefully without any artificial seasonings. While I usually crave something a bit more indulgent when I want oil-based ramen, this one felt a bit too refined for my taste. I added various condiments on the table as I ate, but the flavor remained elegant throughout. I think I'll try the regular ramen next time. Thank you for the meal!

Hello, this is SapiO. ■ A body-friendly, chemical-free ramen by the young proprietress of "Unagi Takase"! The wonton with the distinctive flavor of Wakayama's sansho pepper is a masterpiece! On this day, I went bird watching with a friend in the northern area of Hachioji. I remembered the existence of "Ichiro Shokudo" located near Komiya Station along the Hachiko Line and decided to visit. It's been a while since I visited a ramen shop. This shop is run by the young proprietress of "Unagi Takase" and their staff. It seems that they revived the name of the former town Chinese restaurant "Ichiro Shokudo". I arrived about 10 minutes before the opening time of 11:00 and was the first in line to wait. There were no other guests until I left. Komiya Station is a very relaxed station with no station facilities in front of it, so the shop also seems to have a relaxed customer flow. Looking at the ticket machine, the main menu consists of "Chuka Soba", "Tsukemen", and "Chicken Oil Maze Soba". There are also options for extra toppings and side dishes. The menu includes items like "Eel Bone Karaage", and a variety of appetizers such as appetizer platters and shumai. It seems that the extensive alcohol menu is a selling point. I chose the Wonton Men with sansho pepper, which gives a sense of the shop's eel origins. Since I had no plans for back-to-back ramen meals on the weekend, it seems that my inner ramen otaku disappeared along with a heartbreak. It ended up being a luxurious lunch with a Chashu Don for a total of 1400 yen. By the way, you can choose from three types of noodles when ordering. I remember the announcement being "medium thick noodles", "medium thin wavy noodles", and "thin straight noodles" in that order. I chose the medium thick noodles. The interior of the shop has a counter seat where you can see the large kitchen, and also table seats. If it were to be full, it might be a bit difficult to share with two people due to the spaciousness. There were about 20 seats. While my friend listened to my endless heartbreak story, the food was served. ● Tasting The soup has a deep soy sauce brown color. The noodles are medium-thick noodles from Murakami Asahi Seimen. They have a firm texture with a good chewiness, giving the noodles a strong presence. Personally, I think I would have preferred thin noodles or medium thin wavy noodles. The soup is a blend of chicken broth and chicken oil with a gentle umami from fish and other ingredients. The soy sauce flavor is rich and well-balanced with just the right amount of saltiness. Topped with low-temperature pork shoulder chashu, chopped onions, and mitsuba. The chopped onions remind me of "Hachioji Ramen" due to the regional influence. The wonton is filled with meat and has a refreshing taste of sansho pepper. It goes well with the rich soup. Recently, there has been an increase in ramen with a hint of sansho pepper. It goes well with ramen using Japanese ingredients. The Chashu Don is served piled up like fried rice. The chashu has a juicy texture with a hint of fat. Combined with the sweet and savory sauce, the rice goes down easily. I quickly finished the meal. Thank you for the delicious meal.

I finished work and felt tired. I wanted to go all out tonight since I have free time, but I changed my mind and decided to stay close by. When I was thinking about where to go, I was craving for Chinese noodles due to the cold weather. I ordered wonton noodles with extra onions and a small bowl of chashu rice. I indulged in a bit of a feast, but let's follow our instincts. I was also interested in curly noodles, but I chose straight noodles. The clear soy sauce soup and straight noodles were delicious. The crunchy onions were a great addition. I ended up finishing every last drop of the soup and the chashu rice bowl was also delicious with its sweet flavor and tender texture.

Visited around noon on a weekday. There were 5-6 customers in the restaurant. It is located about a 10-minute walk from Komiya Station on the Hachiko Line, slightly off the main road with a pink sign as a landmark. I ordered the Ajitama Ramen (800 yen). You can choose from 3 types of noodles, and I chose thin curly noodles. The soup, made without chemical seasonings, combines animal (probably chicken) and mild soy sauce, with a gentle taste that slightly hints at the sweetness of vegetables. The thin curly noodles I selected were thin yet had a good texture that complemented the soup well. The wonton had a strong accent of Sichuan pepper. The tender chashu showed attention to detail. The chopped onions added, reminiscent of Hachioji ramen, enhanced the sweetness of the soup. The bowl had a health-conscious and stable taste characteristic of a female owner. Now, my personal opinion. Of course, not every day, but... waiting for the ramen for over 25 minutes is a bit too much. The restaurant is run by two women, but the operation doesn't seem to be efficient for the number of menu items, resulting in a long wait time. Some customers even asked for a refund out of impatience. It would be better to make improvements such as stopping the service of choosing from 3 types of noodles, reducing the number of seats, or reducing the menu items. The service during busy times is clearly rushed, and being able to witness that from the counter while waiting for your order is frustrating. Hopefully, there will be improvements in the future. Thank you for the meal!

Hello, today I visited Chuka Soba Ichiro in Hachioji, Tokyo. Although it is known for its Hachioji ramen, I came here because I had a strong craving for tantanmen. I ordered the Tantanmen (¥1000), which is not yet listed on the menu or the ticket machine, so I bought a ticket for the Char Siu Ramen and requested the Tantanmen instead. The Tantanmen was delicious, with a mild flavor and aroma. It had a rich and creamy texture, but since it is based on the Hachioji ramen soup, it was surprisingly light on the palate. The spiciness was subtle, with a nice sesame flavor from the ground sesame seeds. The hint of sansho pepper added a nice touch. While it may not be the most extravagant Tantanmen, its mild and approachable flavor will appeal to many. Despite the slightly higher price of ¥1000, the generous toppings and careful preparation make it worth it. I also ordered extra rice to ensure I finished every last bit of the delicious Tantanmen.

It has been about two years since my last visit on November 12, 2020. Last time, I had the Ajitama Ramen (900 yen). Upon entering at 1:20 PM, there were 3 customers already seated and 2 more came in after me. Once again, I am concerned about the spread of COVID-19. There are acrylic dividers between the counter seats for infection control. The tables are spaced out widely, so it is a safe place to enjoy a meal. I ordered the Summer Limited Edition Eel Cold Ramen for 1,300 yen. This dish is a collaboration between a nutritionist and the restaurant using eel from Takase. It arrived around 1:30 PM. The thin wavy noodles from Murakami Asahi Seimen had a unique chewiness and were delicious. I would have liked to have ordered a larger portion if possible. The dipping soup, or broth, was a sweet and sour chicken broth seasoned with soy sauce and vinegar (not using black vinegar). I first ate the noodles with the dipping sauce, then poured it over the vegetables. The toppings included thinly sliced eel, fish cake, bean sprouts, shredded cucumber, thin slices of char siu pork, cubed tomato, half a seasoned egg, and pickled ginger. Finally, sesame seeds were sprinkled on top. The eel used was from Takase, so it was naturally delicious. I imagine that the combination of eel with shredded egg would be better than the seasoned egg. Since the restaurant is owned by the same company as Takase, it makes sense that this menu item was created, but I am impressed by the thought put into it. The sweet and sour broth, eel, and chewy noodles combined to create an incredibly delicious special cold ramen. Thank you for the meal.

Unagi Hiyashi Chuka ¥1300 at Ikkosho Shokudo in Komiyama. For our third stop, we visited the long-time-no-see Ikkosho Shokudo. We tried their new cold Hiyashi Chuka that started last week. The sauce was served separately, so we first enjoyed the thin noodles on their own, then poured the sauce over and mixed it in, almost like tsukemen. The dish came with chashu, pickled ginger, cucumber, tomato, soybean sprouts, seasoned egg, and eel. We sprinkled some sansho pepper on the eel and thoroughly enjoyed the meal. #IkkoshoShokudo #UnagiHiyashiChuka #Eel #Hachioji #Tokyo #Ramen #RamenLover #NoodleGram #NoodleLife #RamenClub #TokyoRamenMania #RamenPatrol #Japan #JapaneseFood #RamenNoodles

Located a 5-minute walk from Komiyae Station, "Ichiro Shokudo" is a spacious restaurant with table and counter seats, each separated by partitions. Upon entering, you purchase your meal ticket from the ticket machine on the left. This time, I ordered the [Chuka Soba] for 850 yen and the [Char siu Don (small)] for 300 yen, totaling 1150 yen. I chose the "medium thick straight" noodles from the three options available. After an 8-minute wait, the food arrived. The dark soy sauce-colored soup, made from a base of seafood and chicken, had a strong flavor of dried bonito but was surprisingly rich and delicious despite being additive-free. The medium thick straight noodles had a good texture and paired well with the soup. The toppings included char siu, wonton, chopped green onions, and mitsuba. The thinly sliced char siu had a good balance of lean and fatty parts, and the wonton had a punchy filling with a hint of sansho pepper. The chopped green onions added a nice touch to the soup. The [Char siu Don] featured three beautifully arranged slices of char siu on flavorful rice. The char siu had a melt-in-your-mouth texture with a sweet glaze from being torched. Both the Chuka Soba and the Char siu Don were delicious and satisfying. I look forward to visiting again. Thank you for the wonderful meal.

I visited a ramen shop near my workplace for lunch after a business trip. There were 2 customers before me and no customers after me. I ordered the chicken oil ramen for 750 yen. I like soup-less ramen, so I chose this option. The ramen was served quickly with lots of chopped chashu, diced onions, and a seasoned egg. It looked beautiful and was delicious. The noodles were medium thickness and cooked just right. The rich soy sauce flavor was enhanced with a sprinkle of Sichuan pepper chili oil, giving it a spicy kick. It was a new experience for me, and the flavors were well-balanced and tasty. Next time, I'll try the wonton ramen. Thank you for the meal!

I went to this restaurant after seeing it introduced on YouTube's "Walking in Hachioji Country". - Chinese Ramen with medium thick noodles - Chinese Ramen with toppings (flavored egg + extra onions) with thin curly noodles - Gyoza without chemical seasonings, made with a broth slowly extracted from chicken and seafood The chashu pork shoulder was cooked at low temperature and looked rich in color, but it had a light taste. I drank all the soup without feeling thirsty, as it was gentle on the throat. I usually focus on the soup when eating ramen, but the noodles here were also very delicious. I could eat this ramen every day without getting tired of it. The only thing that disappointed me was that the soup was not very hot when served, and as someone who believes that temperature is important in cooking, it was a bit of a letdown.

I had a customer visit scheduled for 1 pm in the afternoon, and I was planning to have lunch nearby before heading there. However, due to heavy traffic, I ran out of time. The first restaurant I wanted to go to was full, and the next option seemed to have closed. So, I had no choice but to head to the client's place... looks like I'll be a lunch refugee (´ε｀；)ｳｰﾝ… After finishing work, on my way back home, I remembered this place. Luckily, I was able to arrive during lunchtime. I ordered the Chinese soba (850 yen) with medium-thick noodles. The bowl arrived with a black soup, reminiscent of Hachioji ramen, with chopped onions on top. The soup had a noticeable seafood flavor, and it paired well with the noodles. Despite being free of chemical seasonings, it had a rich taste. However, the gentle flavor might not be addictive. It was just right for my tired stomach.

I visited "Ichiro Shokudo" in Hachioji, which opened in October last year. This restaurant is a ramen shop that took over the name of a local long-established restaurant that closed about 10 years ago, with the intention of reviving it. It is located a 4-minute walk from Komiya Station North Exit on the Hachiko Line, near Komiya Nakamichi Park in a residential area. If you are driving, you can reach it by heading towards the Tama River, turning left at the Komiya intersection on the Tama Bridge Street (where the sign for "Ichiro Shokudo" is displayed), and it is about 50m ahead. There are two dedicated parking spaces for each in the street and the back of the store. Initially, they were only open for lunch, but now they also serve dinner, and I arrived just before the evening opening time. It was a Saturday, but there were no customers before or after me, so I had the whole place to myself during my visit. The shop is run by two female staff members. The interior is spacious, with 8 seats at the L-shaped counter (6 and 2) and 14 table seats (4x2 and 2x3). There is a ticket machine near the entrance, along with a menu with photos for reference. I chose the "Ichiro Shoyu Ramen with all toppings" for ¥1250. I was able to choose between thin noodles and medium-thick noodles, and I chose the medium-thick noodles. I was told to sit wherever I liked, so I sat in the middle of the counter, where the staff brought me a glass of water. The counter seats are well-spaced, and the chairs are comfortable. Each table also has an acrylic partition for splash prevention. There is no seasoning on the table, and only eco-friendly chopsticks are provided. There was a note explaining that the ramen is made without chemical seasonings and that the soup is made by carefully extracting the flavors of chicken and seafood over time. The female staff members were the only ones working, and they provided a sense of cleanliness. After a short wait, the ramen was ready and brought directly to me. The bowl was a white porcelain cut rice bowl. The soup was a clear soy sauce base, and the toppings included 3 slices of low-temperature cooked pork shoulder, 4 meat clouds, a seasoned egg, chopped green onions, and a little bit of mitsuba. The aroma of chicken was evident from the first sip, and the rich flavor of chicken was prominent. As I continued to drink, the dense chicken broth flavor became more pronounced, and I noticed that the color of the soup was darker than usual for a clear soup, suggesting the addition of meat flavors. The note mentioned using more chicken bones than usual, so I suspected they used a large amount of chicken wings, which would explain the rich flavor. The soy sauce was also on the strong side, balancing well with the chicken broth and making it easy to drink. However, I felt that the soup was too focused on chicken, lacking depth and complexity. The noodles were medium-thick straight noodles with a good flavor and chewy texture. The noodles were well-cooked, but I didn't feel the synergy between the noodles and the soup that would enhance the overall taste.

It's been about half a year since my last visit. During Golden Week, they are only open for lunch, so I arrived just before the last order. The parking lot was empty, so it seemed like there were spaces available. When I entered the restaurant, there were about three other customers already there. I debated getting the soupless ramen at the ticket machine, but ended up being drawn to the Wonton Ramen, so I ordered that along with a small Chashu Rice Bowl that I wanted to try. I took my tickets to my table, as the counter seats were full. I could choose the thickness of the noodles for the ramen, and accidentally chose the same thick noodles as last time. As I was looking at my phone, it was almost time for last orders, but suddenly the restaurant got busy and almost all the seats were filled. Despite the rush, my dishes arrived. - Taste Evaluation - Wonton Ramen (950 yen): I accidentally got the same thick noodles as last time, but it was still delicious. The Wontons were a generous portion with a tasty filling that had a hint of ginger and Sichuan pepper. The Chashu was cooked perfectly, pink and tender, and the finely chopped onions added a nice touch. Chashu Rice Bowl (small) (300 yen): A delicious dish with thick slices of Chashu. It was so good! The sauce, meat, and rice were all excellent. I regret getting the small size and have decided to get the large next time. - Overall Impression - As always, the food was delicious. If this restaurant was near my home, I would visit three times a week. The Chashu Rice Bowl was outstanding, and I might try the ramen with a large Chashu Rice Bowl next time. Thin noodles, thin noodles. I'll remind myself of that for my next visit. (laughs)

In Hachioji, Tokyo, there are a few parking spaces behind the restaurant Ichiro Shokudo. During lunchtime, there were mostly male office workers, possibly due to a nearby factory. The staff consisted of two women, which was nice to see. The interior of the restaurant felt a bit plain. The Chinese noodles cost ¥850 and seemed to have a lot of oil, which may appeal more to men.