This is my third visit. The consistent deliciousness reminds me of the shock I felt when I first tried it. Despite the strong seasoning, I am always impressed that my throat doesn't get dry even after finishing the soup. Next time, I will challenge the tsukemen.

I arrived before the opening at 11 o'clock. There were already 3 foreign tourists lined up, and I thought it must be a famous restaurant. When I looked at the sign, it seemed to be a restaurant with a chef who has Michelin experience. It was very hot outside, so I was planning to order tsukemen, but the inside of the restaurant was cool, so I changed my order to ramen. I ordered the fish bone ramen. The walls inside the restaurant had Japanese craft patterns and bonsai. The coasters also had a Japanese feel. The taste was a rich fish broth, different from the usual fish broth restaurants, with a deep flavor. The soup had some ingredients mixed in, giving it a slightly thick texture. It was also delicious. It was my first time experiencing this texture. The rice at the end also went well with the soup. It was very delicious and I was very satisfied.

I visited "Hakata Ittaiichi" located in a residential area after passing through the bustling district of Gotanda East Exit. The restaurant is run by Gouji Kawaharabata, a chef from Nakasu in Hakata, and the fish bone broth he created is now being carried on by the head chef at the Gotanda branch, Mr. Kawakami. The restaurant is located in a stylish half-basement of an apartment building, and you purchase your meal ticket from a high-tech touch screen ticket machine. I ordered the Fish Bone Ramen with Tai Fish Broth Rice for 1350 yen, with an extra serving of noodles for 100 yen. The interior of the restaurant is spacious, with counter seats facing the wall, table seats, and semi-private booths surrounded by partitions. Despite it being lunchtime, there was only one other customer. The staff seemed a bit idle. The food was served after about 6 minutes, and the first sip of the soup was a pleasant surprise - a combination of shrimp and bonito flavors. The aroma of dried shrimp and bonito flakes added as toppings spread in my mouth. The soup itself had a gentle fish bone flavor, mainly from simmering fish heads, giving it a rich and mellow taste. The vegetables included cabbage, which was a unique addition. The sweetness of cabbage can be challenging to pair with ramen soup, but here it worked well, along with the seaweed, creating a complex flavor profile. The noodles were straight and firm, with a good bite. The fish bone broth had a slightly rough texture, which made it quite enjoyable, although it felt a bit monotonous after a while. As expected, the meal ended with a traditional zosui, where the rice was mixed with the soup. Overall, the meal was satisfying, although I felt that it lacked a bit of variety in terms of ingredients. It was a true fish bone-based dining experience, without any pork or other meats. Fish bone broth can be challenging to work with, as it tends to have a delicate and subtle flavor profile, unlike the rich and bold flavors of traditional ramen broths. However, the soup at this restaurant was well-prepared and delicious. Nonetheless, I felt that it could benefit from a bit more impact or uniqueness.

Ramen Roll [Order] Fish bone ramen ¥1350 Noodle extra serving ¥100 Homemade chashu mini bowl ¥250 Total: ¥1700 [Food/Taste] The soup has a strong flavor of seaweed, sakura shrimp tempura, and it may be closer to shrimp and seaweed ramen as the flavor of sea bream is faint. It was tasty with the umami of seaweed and shrimp. So, I finished the soup completely. I remember the noodles being a bit soft. I think firmer noodles would be better. They serve it on a nice plate, which adds a touch of luxury. The chashu mini bowl tasted as expected and was decently delicious. However, since a mini rice bowl comes with the ramen, I may not have needed the bowl. [Atmosphere/Service] It's a bit of a walk from Gotanda Station, more than 5 minutes away. It's in a quiet area slightly off the residential street, a surprising find for a ramen shop. The interior is clean, and the quiet surroundings create a very nice atmosphere. On this day, the ticket machine was malfunctioning, so it took quite a while to place an order. It would be good if they could improve their response and flexibility in such situations. [Others] I'd like to try eating a lot of rice rather than ramen, like a rice soup.

A ramen shop located about a 5-minute walk from Gotanda Station. Visited for lunch on the weekend. The Food Log rating at the time of visit was 3.09 (July 2023). They offer ramen made with a broth extracted from sea bream bones, developed by the owner of a kappo restaurant in Nakasu, Fukuoka. Despite being close to Gotanda Station, the shop has a calm atmosphere with a chic interior. There is a counter facing the wall, but the main seating is at tables. The latest model of the ticket machine at the entrance accepts various QR code payments. However, during my visit, the response of the machine was slow, and it took over a minute to complete the purchase, so it might be nerve-wracking during busy times. I purchased a ticket for the most basic fish bone ramen (1350 yen). [Fish Bone Ramen (1350 yen)] Served about 5 minutes after ordering. Let's dig in. The white broth made from sea bream is rich in umami without any fishy smell. In addition to the broth, the soup has a moderate richness and saltiness, making it delicious as a whole! The noodles are medium-thick with a firm texture. Since the soup is richer than expected, this level of assertiveness in the noodles seems appropriate. Toppings include boiled cabbage, sakura shrimp, bonito flakes, seaweed, and chopped onions. The explanation in the shop mentions that the soup is the main character, and the noodles and toppings are there to complement it, so the toppings are more like condiments. Additional toppings such as seasoned egg and roasted pork can be ordered separately, but compared to typical ramen, it may feel slightly lacking. Instead, rice is included in the set. It's about the size of a temari sushi and is enjoyed as a porridge when poured with soup. It's worth trying the sea bream ramen at least once. Thank you for the meal.

A new ramen restaurant specializing in fish broth soup has opened in Gotanda. The soup has a rich umami flavor that is truly unique. The noodles take a back seat, allowing you to fully savor the richness of the fish broth. Personally, I prefer the spicy ramen which combines spiciness with deliciousness. The one-bite rice soup also adds to the satisfaction. Despite the high price of 1300 yen per bowl, the taste is well worth it. The lunch-only spicy curry was also very delicious!

Had lunch with a colleague at Menya Itaichi, where they serve fish bone ramen made with natural red snapper broth. My colleague recommended this place as they had a good experience before. The interior of the restaurant is very clean and beautiful, with nice touches like coasters with the kanji character for "snapper," bonsai trees, and flowers. The noodles were thin and the soup was delicious. We both opted for the large size from the start, as the regular size might not be enough. I ordered the fish bone ramen in large size with a side of mini char siu rice bowl, while my colleague went for the spicy version. The red snapper broth ramen was a first for me, and I enjoyed the rich and creamy soup that paired well with the toppings like green onions, seaweed, cabbage, and shrimp tempura. The mini char siu rice bowl was also delicious, with a flavorful egg yolk. Overall, it was a satisfying meal. #GotandaGourmet #GotandaRamen #GotandaLunch #MenyaItaichi #RedSnapper #FishBoneRamen #RedSnapperRamen #FamousRamenShop #RamenLover #NoodleLover #CharSiuDish #Michelin

The famous restaurant "Wappo Mimii" in Nakasu has a branch in Nakasu with an undisclosed address, and it is a completely members-only establishment. Unlike the original high-end restaurant, this branch has a ticket machine and is considered a typical roadside ramen shop. Personally, I feel like there is a mismatch in brand preference. I'm not sure if they want it to be used for everyday purposes or not. By the way, during my visit, the customers were only us.

I knew it had opened a little while ago, but I hadn't gone because I wasn't sure about the fish bone ramen. I finally decided to visit. It was Wednesday at 11:45 on a weekday. There was one person waiting in front of the door of the restaurant. Wait, aren't they going in? Is it open? After about 3 minutes, someone who seemed to be the owner showed up and led us in. It turned out we had to wait because there was a ticket machine at the entrance! After about 5 minutes, we finally entered. I ordered the fish bone ramen with a large portion of rice. The total was 1450 yen (1350 + 100). Recently, ramen prices have been quite high. We were seated at the counter and waited for about 5 minutes. The interior of the restaurant had a Japanese feel, but the ceiling was left unfinished about 50 centimeters down, which was quite a unique concept. When the ramen was served, it looked like a rich pork bone broth. I ordered the large portion of rice, but is this a small portion? I asked the staff, and they confirmed that it was indeed a large portion. Based on other reviews, the standard portion seemed to be as small as a temari sushi. First, I tried the soup. It wasn't as strong as I expected, more on the milder side. It was quite different from what I had imagined. It wasn't fishy, but it was so mild that the flavor of sea bream was nowhere to be found. Next, the noodles were medium-thin, whole wheat noodles with a slightly rough surface and a firm texture. There was a slight scent of wheat. The noodles went well with the soup. The toppings included small shrimp tempura, green onions, nori, red onions, which were more like condiments than toppings. When combined with the soup, you could taste various flavors, but the soup was too mild, so the taste of the condiments overpowered it. If you ate shrimp, it tasted like shrimp; if you ate nori, it tasted like nori. There was no synergistic effect with the soup. Finally, the rice had a bonito flavor and was served in the soup to create a sea bream tea rice dish, but again, the sea bream flavor was lacking despite being advertised as a selling point. It was good, but not exceptionally delicious. It's a bit pricey, so I probably won't go back. Overall, taste is subjective, so it may vary for others.

Visited "Menya Itaichi" for the first time. A renowned Fukuoka restaurant that has earned stars in the Michelin Guide, serving fish bone ramen created by the owner. The atmosphere inside was sophisticated and calming. The staff were very polite and provided excellent service. The highlight was the soup, made from the bones and head of sea bream. The clear soup had a deep richness and umami from the pure essence of sea bream, surprising with its richness and depth with each sip. The noodles were perfectly balanced to complement the soup, creating a harmonious blend of textures and flavors with various toppings enhancing the soup's richness. Even for those who are not fans of seafood, this sea bream fish bone ramen is very easy to enjoy and highly recommended.

This time, I visited an ultimate fish bone ramen shop that opened in Gotanda on April 15th, serving ramen made with only natural red snapper broth. The location is a 5-minute walk from the east exit of JR Yamanote Line Gotanda Station and a 3-minute walk from exit A6 of Toei Asakusa Line Gotanda Station. The business hours are Monday to Saturday, 11:00-15:00 for lunch and 17:00-21:00 for dinner. Closed on Sundays. I visited alone around 13:30 on Saturday. There is a ticket machine near the entrance where you can place your order. The menu includes recommended items such as Fish Bone Ramen (1,350 yen), Fish Bone Tsukemen (1,350 yen), and Fish Bone Nyumen (1,350 yen). I ordered the recommended Fish Bone Ramen (1,350 yen). The seating mainly consists of tables near the entrance, with a counter facing the kitchen that seats around 25 people. I was seated at the counter. I waited for about 10 minutes. The Fish Bone Ramen (1,350 yen) arrived. It looks like delicious Hakata-style fish bone ramen. It even comes with rice! It ends with ochazuke, it seems. The taste is refined fish bone ramen, bringing out the maximum flavor of red snapper that comes from years of experience in Japanese cuisine. The noodles are straight noodles, appearing firm but having a normal texture. Lastly, rice with soup creates a refined fish bone ochazuke. Thank you for the meal.

Visited "Men Shou Ittaiichi" located a 5-minute walk from Gotanda Station. This new restaurant opened on 4/15. Arrived around 6:30 pm on a Saturday and there was no wait. Was able to enter smoothly. Ordered the fish bone ramen with rice for 1,350 yen. It was served in just over 5 minutes. The soup is rich in flavor from the fish bones, very delicious. There is no bitterness or odor, and the dried shrimp and cabbage add texture and flavor. The slightly low-hydrated straight noodles go well with the rich soup and are tasty. Finally, poured the soup over the rice for a delicious fish rice porridge. It was delicious until the end.

I'm not very familiar with ramen, but this dish had a unique flavor that I really enjoyed. The soup was rich but not too heavy, and the noodles had a firm texture that was just right. The sprinkle on top added a lot of delicious fish flavor. It's a bit pricey, but I think it's worth it. It was really delicious!

Menya Ittaiichi @ Gotanda Uokotsu Ramen * With rice [¥1350] Extra noodles [¥100] Seasoned egg [¥150] ■ Visit date May 6, 2023, Saturday 19:30- ■ Nearest station Gotanda Station on the Toei Asakusa Line ■ Business hours 11:00-15:00 17:00-21:00 ■ Closed on Sundays This time, I visited a new restaurant that opened on April 15, 2023, called Menya Ittaiichi ✨☝️ It is pronounced as ITTAI ICHI ✨ It was created by a chef from Nakasu Wasyumi, which earned a Michelin star in Hakata, and is currently serving at a members-only ramen shop called GYOKOTSUYA. This is their first nationwide expansion, with the first store opening in Gotanda, about 5-6 minutes from Gotanda Station. The atmosphere inside is calm, with a Japanese style. All menus come with a mini rice dish. The staff also recommended pouring the soup over the rice at the end. The bowls and dishes are very luxurious. The taste was good, but there wasn't much of a sea bream flavor. It felt more like Nagasaki Champon soup. The crunchy cabbage was also delicious. If you are interested in Uokotsu Ramen, please give it a try! * This is just my personal opinion. #UokotsuRamen #Ittaiichi #ITTAIICHI #GotandaGourmet #GotandaRamen #Ramen #RamenLover #RamenAroundTheWorld #NoodleLover #WantToConnectWithRamenLovers

The shop gives off a clean and spacious vibe. The wait time for the food is a bit long. The soup has a rich flavor due to the fish bones, and the accents like shrimp flakes are tasty. However, the noodles don't seem to match well with the soup. The price is a bit high at 1450 yen for a large portion, but the soup made with sea bream broth is delicious, so it's worth trying.

◆Exploring Ramen in Tokyo⚫︎Menya Itto (Shinagawa, Higashi-Gotanda) Fish bone ramen *with rice: 1350 yen◾︎Foodie Maro http://instagram.com/menterromaro/https://ameblo.jp/korinai-menmen/

The atmosphere of the restaurant, the staff's service, etc. were all fine. As for the taste, I felt the refined seafood-based broth and the flavor of the dried shrimp powder sprinkled on top. This is just my personal opinion, but I think there might be a difference between eating ramen as a side dish with various dishes and drinks, and eating it as a main dish. When eaten as a side dish, it felt too refined and lacked a punch.

◆ Ramen registration number 5929th • 391st bowl in 2023 ◆ Men-Sho Itaichi (Tokyo, Shinagawa-ku, Higashi-Gotanda) ◆ Fish bone ramen ¥1350 ● Instagram Tsukasa's Ramen tsukasan777 ● Twitter tsukasan2010

A new restaurant has opened in Gotanda. The ramen scene in Gotanda seems to be bustling lately. This new place is the second one to specialize in sea bream broth. I visited on a weekday at 2 PM. The atmosphere was calm, with jazz music playing in the background. The interior was luxurious and stylish, not what you would expect from a typical ramen shop. Despite it being a weekday, there was a lively group at a semi-private table. They say that rice comes with every bowl of fish bone ramen. I ordered the large portion of noodles, adding 50g for a total of 1450 yen. The bowl arrived elegantly presented on a tray after about 6 minutes. The visual presentation was beautiful, with sophisticated glassware and dishes. However, the price was quite high, and there was no egg or chashu. The soup was incredibly smooth and flavorful, with a rich taste of sea bream. Eating it made me feel grateful for the ocean's bounty. The crunchy texture of the cabbage, the umami of the sakura shrimp and nori tempura, the sweetness and texture of the purple onions, and the slightly chewy thin noodles with a wheat aroma. Before I knew it, I had finished every last drop and bite. I found myself immersed in the deliciousness and feeling thankful for the gifts of the sea, making my afternoon work more productive.

A new ramen shop that looks promising has opened in Gotanda this month. It is called Men Shou Itta, a ramen shop created by a Michelin-starred traditional Japanese cuisine restaurant from Fukuoka. Expectations are high for the soup that has brought out the umami of sea bream to the maximum. The shop is about a 6-7 minute walk from the east exit of Gotanda Station. It is located in a quiet corner away from the busy area with no other shops around, creating a nice atmosphere, but the location as a ramen shop is questionable. The spacious interior of the shop, which feels like a semi-basement, is quite roomy. There is a ticket machine at the entrance where you purchase before entering the shop. The menu offers 3 options: ramen, tsukemen, and nyumen, all priced at ¥1350 with rice included. I chose the ramen with extra noodles. I was guided to the counter, which is spacious like a high-end Japanese restaurant, creating a different atmosphere for a ramen shop. After waiting for about 6 minutes, the ramen arrived, looking exactly like the photo on the menu. The rice portion was small, like just a handful. If you order the large size, it seems the rice comes in a larger bowl. There are not many large toppings as the soup is the main focus. Various small toppings are scattered to enhance the soup. The seaweed, green onions, purple onions, fried small shrimp, and cabbage add different textures and flavors when mixed with the soup. The aroma of the fried small shrimp is appetizing. The sweetness of the cabbage is delicious. The noodles are straight, thin, and have a satisfying chewy texture. They mix well with the soup. Now, the star of the show, the fish bone soup. Surprisingly, I didn't feel much fishiness. It has a milky white color and a smooth texture like chicken white broth, thanks to the rich extract of sea bream. It offers different tastes with each topping that goes into your mouth, making it enjoyable. I sensed a slight acidity, but I'm not sure what it is. It's clear that the soup has been carefully prepared. However, it feels a bit lacking. I was expecting a stronger fish broth flavor, so it was a bit different. One of the reasons for the lack of satisfaction is the lack of ingredients. While the toppings complement the soup, it's a bit disappointing that there are no typical ramen toppings like chashu or seasoned egg. I wish there were additional toppings available. If it's the same sea bream ramen, I prefer the one from Men Gyo. Fish lovers might prefer a stronger fish flavor. It's impressive that they managed to completely eliminate any fishy smell. It's a bit disappointing because I had high expectations for this place to become one of the representative ramen shops in Gotanda following Sain and Mukura. After finishing the noodles, I added the rice and thought, "This soup goes better with rice than noodles." If I come again, I'll definitely go for the large rice portion. The atmosphere of the shop is nice, and the staff provides polite service. They even see you off, making you feel like you're in a high-end Japanese restaurant. Just this alone makes me want to come back again.