I visited "Kamatama Chuka Soba Napoleonken Fuchu Store" opened in Fuchu on July 9, 2023. "Kamatama Chuka Soba Napoleonken" is a new brand launched by Kazunori Komiyama, the founder of "Tsukemen TETSU" and "Edomae Niboshi Chuka Soba Kimihan," in March 2022 under the elevated tracks of the Tokyu Oimachi Line. The Fuchu store is the fifth new store following the opening of the Keikyu Kamata store in November 2022, the Tokyu Kamata store in April 2023, and the Sano store in May 2023. This visit was known because Napoleonken, an attention-grabbing shop that also won the TRY Soupless Division Rookie Award, opened a branch within a 6km radius from my home. The shop is located along Fuchu Kaido, close to Okunitama Shrine, a 3-minute walk from Fuchu-Honmachi Station. I have visited this location several times before, as it has been renovated by the Menso Lab Red Group. I visited around 8:00 pm on the 10th. It was the first day of full opening as lunchtime had just started. Even at this time, there were 8 customers waiting outside, showing how popular the place was. After a considerable wait, I finally got my turn to enter the shop. The shop was small with only 6 counter seats. It felt like a renovation of a previous establishment. Looking at the menu on the ticket machine, they only offered Kamatama Chuka Soba, with noodle sizes (large, regular, small) and toppings categorized as normal, "Spicy Negi," and "Rich" (with extra chashu and menma). The price for a small Kamatama was reasonable at ¥550. After some consideration, I chose the "Spicy Negi Kamatama Chuka Soba (regular)" and an extra noodle refill for a total of ¥950. A female staff member served water in a silver tumbler. Chopsticks were disposable. There were various free toppings on the table besides Kamatama soy sauce, such as black pepper, chopped ginger, ground sesame, kikurage mushrooms, chopped garlic, bonito powder, yuzu shichimi, and shiitake vinegar. One of the enjoyable aspects of Napoleonken is being able to choose toppings from this selection according to your preference. The staff made a mistake and served me the "Rich" version instead of the "Spicy Negi," but I was happy with the mix-up and thanked them for it. The dish came in a white bowl with my name on it, containing shredded chashu, menma, egg yolk, and spicy negi. The noodles were thick curly noodles. When I avoided the noodles, the soy sauce-colored soup appeared with fine pork fat floating on top. The soup tasted like a gentle and delicious pork bone broth with a soy sauce flavor. It was a unique Kamatama Chuka Soba, tweaked in the style of Komiyama. Trying the main noodles, they had a udon-like chewy texture with a strong resilience, which was very tasty. Typically, thick noodles like these take around 8 minutes to cook, but these were ready in about half the time, around 4 minutes and 20 seconds. The official information from the shop indicated that these noodles were made at Izakaya Hachiyutenji, a related store. However, I felt that the noodles with just raw egg and soy sauce were a bit lacking with these thick noodles, so the free toppings on the table were essential. The key was the soup, and I realized the significance of calling it "Kamatama Chuka Soba." The saying "the best way to eat delicious noodles is Kamatama" refers not only to simply boiled noodles with raw egg and soy sauce but also to eating them in a Chuka Soba style. The chashu was tender and tasty, and the menma had a crunchy texture, which was also delicious. When I finished most of the noodles, I ordered an extra noodle refill. As expected, the refill noodles were thin straight noodles with a low water content, but I was surprised to receive them in a Niboshi soup! Moreover, it was a genuine Niboshi broth, which was a bit surprising. It wasn't just a soup made from broth, so I was a little surprised.

I came to Fuchu and was heading to a certain ramen shop, but I was intrigued by this place and decided to go in. I ordered the Kama Tamachuka Soba. First of all, I was surprised by the visual appearance. The taste was lighter and more delicious than it looked.

I had a slightly late lunch and enjoyed a regular-sized bowl of Kama Tamago Chuka Soba. Mixing the raw egg made the noodles smooth and easy to eat, and it was delicious. The extra order of noodles had a firm and crunchy texture, which also tasted great.

In September 2023, I visited Napoleon in Fuchu for their spicy negi tamago chuka soba with a side of fried tofu and an extra serving of noodles, accompanied by a bottle of Premium Ebisu beer. The beer was rich and flavorful, with a refreshing hoppy aroma, perfect for a relaxing holiday. The ramen itself was simple yet delicious, with a generous amount of green onions, a whole egg, and a hint of pepper in a light broth. The broth was surprisingly flavorful, soaking into the thick noodles and adding to the overall experience. The sauce was thick and savory, with a hint of sweetness that balanced well with the black pepper. The noodles were chewy and absorbed the flavors well, especially when mixed with the egg. The green onions added a light oiliness and a touch of pork essence, enhanced by the spiciness and pepper. Overall, it was a satisfying and enjoyable meal that I would definitely recommend to others.

Kamatama Chuka Soba Napoleonken Fuchu Store (Tokyo/Fuchu Honcho) 1-9-41 Honcho, Fuchu City, Tokyo "Rich Kamatama Chuka Soba (small) ¥800" #KamatamaChukaSobaNapoleonkenFuchuStore @napoleonken.corsica Located near JR Musashino Line Fuchu Honcho Station, along Route 9, this ramen shop is known for its rich and flavorful noodles. The store opened on July 7, 2023. Previously, other restaurants like "Shio SOBA Quattro Varie," "Menso Ken Beni," and "Nihalai" were located here, indicating a high turnover rate. "Napoleonken" gained popularity when its main store opened at Tokyu Toyoko Line Totsuka University Station in March 2022. Founded by Mr. Komiyama, the creator of "Tsukemen TETSU," the chain now has a total of five branches including Totsuka University, Fuchu Honcho, Kamata, Keikyu Kamata, and Sano. I ordered the "Rich Kamatama Chuka Soba (small)," which features thick, chewy, curly noodles with a special soy sauce-based sauce and special oil. The toppings include raw egg, seasoned green onions, chashu, and menma. The variety of table condiments like kikurage mushrooms, spicy leeks, minced garlic, minced ginger, shiitake vinegar, pepper, bonito flakes, white sesame seeds, and yuzu shichimi make for a delightful flavor experience. The dish is delicious and cost-effective, making it a popular choice. Bon appétit! #Napoleonken #Aburasoba #TKM #KamatamaChukaSobaNapoleonken #Ramen #RamenInstagram #RamenLover #RamenAroundTheWorld #GourmetInstagram #FuchuRamen #FuchuGourmet #RyumenTokyo #RyumenFuchu #RyumenHoncho #RyumenFuchuCity #RyumenFuchuHoncho Posted by @ryumen827

Kamatama Chuka Soba (large) for 750 yen. The noodles are a random thickness of curly noodles (on the thicker side) which I like! At first, I thought the flavor was a bit light when I mixed in the egg for the first bite, but when I mixed it with the soup hidden at the bottom, it became delicious! There are various condiments on the table so you can adjust to your liking. I usually eat without adding condiments, but when I added ginger, shiitake vinegar, and wood ear mushrooms, it was really delicious. The crunchy texture of the wood ear mushrooms, the mild acidity of the shiitake vinegar (not too sour), and the spicy kick of the ginger were perfectly balanced! It was delicious. Thank you for the meal. *When I gave up my seat to a group of two, the restaurant gave me a complimentary seasoned egg (blush). The original Kamatama Chuka Soba does not come with a seasoned egg.

A new genre of restaurant has opened in the former location of Beni in Fuchu Honcho. It specializes in Kama-Tama Chuka Soba. I visited on a Saturday when they first opened. I purchased a ticket for the small size Kama-Tama Chuka Soba for 550 yen. The small shop only has 6 counter seats, which quickly filled up. The staff consisted of two tough-looking men. On the counter, there were various condiments such as garlic and ginger lined up, offering the enjoyment of customizing the flavor to your liking. The completed Kama-Tama Chuka Soba had an egg in the center and was covered with plenty of white negi, hiding the noodles underneath. I have a habit of mixing it thoroughly, so I carefully mixed the noodles with the toppings. After mixing well, I took a bite and found the taste to be as expected. The noodles were chewy and had a nice texture, but the flavor was somewhat vague and unsatisfying. Adding ingredients like wood ear mushrooms and fried negi for flavor variation, but what really stood out was the garlic. I wonder if I'll come back for more next time. Thank you for the meal.

I went to an all-you-can-eat Chinese restaurant for a work party, but it was so crowded that I couldn't eat much, so I left without leaving a review. Instead, I went to a new restaurant that opened in the location where the second branch of Kurenai used to be. The prices were very reasonable, so I decided to try it out. I ordered the large portion of Kama-Tama Chuka Men for 750 yen. The restaurant was small but clean, and the tables were well-polished. The noodles arrived in about 10 minutes. The restaurant's concept was to pursue the best way to eat Chinese noodles, and it was called Kama-Tama. When I took a bite, it had a taste similar to abura soba, with a hint of sesame oil. I mixed in the egg while eating. There were wood ear mushrooms as a garnish. I added some vinegar with shiitake mushrooms, but be careful not to add too much. I finished the dish in about 4 minutes. I could have ordered a refill, but I decided not to because I had already consumed too many carbs. I thought about having some ramen from a local ramen shop, but this light meal was just right for a satisfying end to the night. Thank you for the meal.

I was once aiming for the main store in Kamata, but before I could get there, I ended up getting full and had to retreat. So, I decided to take the bus back home, and as I was heading towards the bus stop, I saw a shining sign here. It is a brand developed by Kazunori Komia, who launched Tsukemen TETSU, a ramen shop inspired by Kamatama Udon. I visited at 7:00 PM. Wow, it's crowded! At this time?? I purchased a ticket for "Spicy Negi Kamatama Ramen (Large) (850 yen)" at the ticket machine. I was guided by the staff to a counter seat at the back and handed over my ticket, looking around the store. The interior with a shiny silver stainless steel counter reminiscent of Menso-ken is small. There are about 6 counter seats, and all were occupied. ...Hmm, everyone seems to give off a regular customer vibe :(；ﾞﾟ'ωﾟ'): On the table, there are chopped garlic, chopped ginger, Bakaniira, fried green onions, golden yuzu shichimi, shiitake vinegar, and wood ear mushrooms. Quite a variety. Oh! I remember now, this place used to be a branch of Menso-ken. Maybe they took over the space, that's why the counter is the same. I should have chosen the extra noodles instead of getting a large serving. Next time I have to do that (･_･; Wait, that old man who was eating a large serving is ordering extra noodles?! Is it that good? Or maybe he just likes it that much? The dish was completed in 9 minutes. Hmm, simple. Since it's Kamatama, there's a single egg yolk in the center. Mix, mix, mix... Alright, here we go. The noodles are thick flat noodles with a strong chewy and bouncy texture. The broth is... it's delicious. It's soy sauce-based but has a strong umami flavor. I chose the spicy negi, but it feels a bit lacking, maybe the regular one would have been better. I'll quickly add some toppings. I added fried green onions, wood ear mushrooms, and Bakaniira. Bakaniira is strong, it changes the whole atmosphere. Fried green onions are like tempura, I guess. Wood ear mushrooms are just a nice addition. Let's try adding shiitake vinegar. Hmm, it's just dripping out slowly... I ordered an "extra noodles (200 yen)". Oh yeah (\^人\^) Oh, the aroma of the broth is amazing \(//∇//)\ Wow, these extra firm noodles are great (￣▽￣) And then. Along with the noodles, the flavorful soup added, and I ended up finishing it all (='∀') Maybe the extra noodles are the main dish, not just an extra like a bonus, but more like the final boss. That's how enjoyable the extra noodles were. In other words, if you don't order extra noodles, it's like the ending of Masami Kurumada's "Otoko Zaka". After buying the ticket, hold two 100 yen coins tightly and wait. Well, when you think of Kamatama, you compare it to udon and wonder if it's expensive or not? It might feel expensive when compared to udon, but when you think of ramen (mixed noodles), it feels cheap. But with so many toppings like wood ear mushrooms and Bakaniira, it depends on how you enjoy it. Please note that the service evaluation is withheld due to it being a new store, and the overall evaluation is generally positive.

The long and narrow ramen shop that changes its menu frequently serves delicious oil soba that resembles udon. They offer a variety of free condiments for flavor customization. Although the shop operates with only one staff member at the counter, the two brothers in front of me kindly let me go ahead of them. People in Fuchu are nice. The Rich and Spicy Negi Kamatama Chuka Soba is a must-try.

Delicious Kamutama Chuka Soba!! The table condiments like spicy leek, wood ear mushrooms, shiitake vinegar, ginger, garlic, etc. are abundant, so you can customize the flavor to your liking, which was fun! However, with a medium serving and an extra order of noodles, it was a bit lacking...

Just a 3-minute walk from Fuchu-Honmachi Station and an 8-minute walk from Fuchu Station, there is a new restaurant called Kamatama Chuka Soba Napoleonken on the way from Fuchu-Honmachi Station to Fuchu Station. It opened on July 7, 2023, and is run by Kazunori Komiyama, the creator of Tsukemen TETSU. The restaurant specializes in creative ramen and has received the 1st place in the "Newcomer Soupless Division" at the TRY Ramen Awards 2022-23. With only 6 counter seats, the restaurant is quite small. I tried the Spicy Negi & Rich Kamatama Chuka Soba (medium) which comes with shredded chashu and menma. The noodles are thick and curly, topped with chashu, menma, egg yolk, and spicy negi. The broth is at the bottom, so make sure to mix it well. The combination of egg yolk, soy sauce broth, and noodles is delicious. There are various free toppings on the table, such as kamatama soy sauce, black pepper, minced ginger, wood ear mushrooms, minced garlic, bonito flakes powder, fried green onions with yuzu shichimi, shiitake vinegar, and bakaniira. I was particularly impressed by the bakaniira, which was slightly spicy and tasty. Another surprise was the option for extra noodles. The straight thin noodles with added soup broth provided a completely different taste experience. It was delicious. Thank you for the meal!

Rich Kama-tama Chuka Soba for 900 yen. Visited with 2 people on a weekday at 11:40. Joined the waiting line outside with 2 people. Waited for about 15 minutes before being seated. The noodles arrived in about 10 minutes. The thick curly noodles were chewy and delicious. Mixing the raw egg and plenty of white leeks into the soup as instructed made the Kama-tama Chuka truly delicious! The toppings included raw egg, pork shoulder chashu, menma, white leeks, and black pepper. The chashu was tender, and the menma had a strong flavor but was well balanced. There were various free toppings available like garlic, ginger, fried leeks, spicy leeks, wood ear mushrooms, shiitake vinegar, black pepper, shichimi togarashi, white sesame, and Napoleon soy sauce, which was a bit overwhelming. Adding some Napoleon soy sauce improved the flavor when it started to taste a bit bland. To change things up, I added fried leeks and wood ear mushrooms halfway through, which completely transformed the taste and made it enjoyable to continue eating. I particularly liked the wood ear mushrooms, so I added more towards the end and finished everything. I finally realized why there were so many free toppings available. It would be even better if they had onigiri or small rice bowls when the onigiri was sold out.

Unlimited carbs ◎ Kama Tamago Small 150g 550 yen ※ Regular 200g 650 yen I chose the small size again. The flavor of the pork sauce is strong but not overpowering, which is good. The green onions and daikon radish add a fun spiciness similar to soba noodles. The spiciness pairs well with the egg yolk when mixed sparingly. And the table topping I came for, the wood ear mushrooms, when eaten with the noodles, have a great texture that matches well. While typical junk noodles are delicious, they can be too salty to finish. It's nice that this place offers a lighter option, making it easier to enjoy without feeling guilty about health concerns. ◎ Extra noodles 200 yen Thin noodles The soup has a clear, smoky quartz-like color. Trying it as is, it has a refreshing texture and lightness that is perfect for summer. The balance is something I'd like to see in home noodles as well. The refreshing bonito flavor has no fishy taste, and the temperature is just right. Mixing in the white leeks and egg mixture makes it delicious. Finishing off with just the noodles alone can also be satisfying. Served in a sleek silver bowl (though the wood ear mushroom case has been changed to plastic), the metal counter adds to the stylish atmosphere. In the time of COVID-19, the cleanliness of the metal adds to the overall appeal.

A ramen restaurant specializing in Karami Negi Kamatama Chuka Soba, located along the way to Fuchu-Honmachi Station. It was my first visit, so I chose the small size of the spicy negi kamatama ramen using the ticket machine. The counter is stocked with a variety of condiments. Kamatama soy sauce, shiitake vinegar, bonito flakes powder, minced garlic, minced ginger, bakaniira (spicy seasoning), fried green onions, black pepper, ground sesame seeds, and dried wood ear mushrooms are available. I first tried it as it was, then added the wood ear mushrooms to my liking. It turned out better than I expected. I like the texture of the thick noodles and the added wood ear mushrooms. Towards the end, I drizzled shiitake vinegar for a refreshing finish. They recommend extra noodles and soup refill, but I'll consider that for my next visit.

I visited a new and interesting restaurant called "Kamaage Chuka Soba" and purchased a regular size Kamaage with an extra serving of noodles from the ticket machine inside. I was expecting a simple bowl of plain udon, but what I received was a bowl covered in white negi with a yolk in the center. When I mixed the negi aside, I found thick curly noodles underneath. The recommended toppings were sliced shiitake mushrooms and fried onions. Adding shiitake vinegar made it the ultimate Kamaage Chuka Soba. The extra noodles were thin and straight, with a strong Japanese broth aroma that stimulated my appetite. However, the broth was a bit too watery, which affected the flavor. I'll keep this in mind for next time to fully enjoy the best meal possible. Personally, I recommend getting the large size Kamaage. Thank you for the meal.

Rich & Spicy Negi Kamatama Chuka Soba (Large) 1100 yen Extra noodles 200 yen I'm sorry that the image is not very clear at first. It's Kamatama Chuka Soba, where you mix it thoroughly and slurp up the wide noodles with a chewy and bouncy texture. It's surprisingly refreshing and not as rich as abura soba. The extra noodles come in the soup, which you add to the remaining soup from the first bowl, creating a second bowl. I forgot to take a picture of it, but the extra noodles are served in the soup. I left some ingredients, so it turned into a light ramen. There are plenty of free toppings like wood ear mushrooms, fried green onions, garlic, ginger, fish powder, etc., allowing for customization. It's exciting to think about how to customize it next time. Finishing the meal and drink was a given. Thank you for the meal.

The signboard doesn't lie ☆ Kama Tamago Small 150g 550 yen ※ Regular 200g 650 yen Have you noticed the delicious-looking signboard at the transfer station recently while waiting at the traffic signal? I discovered it yesterday! Since it's my first time, I chose the simplest menu option. I wanted to go for a richer option, but ended up choosing Chashu because I like it, and Menma because I like it 30% of the time and am not good with it 70% of the time. The noodles were slightly thick, curly, and slightly oval, closer to flat noodles. I was satisfied with the simplicity of Kama Tamago, which consists of noodles and egg (and seasoning oil) and is delicious! As a fan of kake soba, I was completely satisfied with the image of the noodles on the signboard. Furthermore, there was joy on the table with a pot-sized silver container of red pickled ginger as a service. The fine and moisture-retaining wood ear mushrooms were absolutely wonderful. The combination of the crunchy wood ear mushrooms and the fresh texture was blissful. The finely flavored bonito flakes provided a rich umami taste, and the sweetness of the shiitake vinegar was a pleasant surprise. The amount of table seasoning was perfect: the kikurage mushrooms were the best, the shiitake vinegar was genius with a strong sweetness like sushi vinegar, and the guanylic acid-rich mushrooms were worth trying even for those who are not big fans of mushrooms. The LOHAS-chopped ginger was appreciated, and the chopped garlic was a bit too spicy for someone like me who has no tolerance for spiciness, almost destroying my taste buds. To fully enjoy Kama Tamago, the fried green onions were a delightful crispy addition. I got hooked on fried onions in biryani, and it was a perfect match for the noodles. The bonito flakes powder added a lot of umami and supplemented calcium. The ground white sesame seeds were healthy. The Kama Tamago soy sauce, black pepper, and chili pepper were perfect for the brothless, junky noodles. However, even if the ingredients and noodles were delicious, the basic taste was too strong and salty at other restaurants, so I never felt like going back. In that regard, here (probably) the seasoning oil's umami didn't rely too much on saltiness, making it ideal.

For more details, please visit the blog: https://tokyo-tabearuki.com/napoleonken-fuchu This time's content 1. Article on the restaurant by Kazunori Komiya, a Tokyo food writer 2. What is Kamatama Chuka Soba Napoleonken? 3. How to get to Kamatama Chuka Soba Napoleonken Fuchu store, exterior 4. Menu, descriptions, and atmosphere of Kamatama Chuka Soba Napoleonken 5. Rich Kamatama Chuka Soba we had at Kamatama Chuka Soba Napoleonken 1. Article on the restaurant by Kazunori Komiya, a Tokyo food writer "Anokomiya" Osaki Tsukemen TETSU produces "Anokomiya" with Sapporo-style miso ramen directly from the shop Yutenji "Izouhachi Chuka Soba" Izouhachi "Izouhachi Chuka Soba" in the station building, with freshly made noodles! The fried rice is also delicious TETSU's founder produces nostalgic ramen 2. What is Kamatama Chuka Soba Napoleonken? Kamatama Chuka Soba Napoleonken opened in Yutenji in March 2022. It is a creative ramen created by Kazunori Komiya, a man who became a hot topic in the ramen industry by selling all shares of the popular brand "Tsukemen TETSU" for 1.5 billion yen after expanding the store in 2014. The use of "Kamatama" is common in udon, but it may be the first time this term has been used in ramen. Its novelty has been highly praised by ramen critics, and it won first place in the "Newcomer Soupless Division" at the "TRY Ramen Awards 2022-23". Also, in June 2023, there were suspicions that Seven-Eleven copied Napoleonken with the release of "Tamago Kake Chuka Mazesoba". Come on, Seven-Eleven! Please collaborate! We are waiting for your contact, haha. 3. How to get to Kamatama Chuka Soba Napoleonken Fuchu store, exterior 183-0027 1-9-41 Honcho, Fuchu City, Tokyo 3 minutes' walk from JR Nanbu Line/Musashino Line Fuchu Honcho Station 8 minutes' walk from Keio Line Fuchu Station Nearby popular restaurants include "Itsumiya" and "Chuka Soba Aoba". The classical ramen known only to locals at the long queue ramen shop in Fuchu "Itsumiya". 4. Menu, descriptions, and atmosphere of Kamatama Chuka Soba Napoleonken There was a menu at the storefront. Kamatama Chuka Soba Napoleonken Fuchu store menu The small size was 550 yen in Fuchu, compared to 490 yen at the stores near Tokyo University and Kamata. The small size is around 150g before boiling, which is a standard amount. The regular size is 200g, and the large size is 250g. Kamatama Chuka Soba Napoleonken Fuchu store ticket machine After drinking, I chose the small size, but I decided to go with the "Rich" option, which costs 800 yen. The store is narrow with a long counter and about 6 counter seats. I had a rough idea of Napoleonken from watching videos, but I didn't know the details, so I read the explanation posted in the store. When I saw "What is Kamatama," it seemed similar to Kamatama Udon. The variety of table condiments was surprisingly abundant. I was surprised to see the large container of wood ear mushrooms on the left, which is free. This is great. Next to it is Kamatama soy sauce. Next to that is Bakani...

The first bite is especially delicious, and the satisfaction of getting a refill of noodles is amazing because you also get to enjoy the soup. The ramen is tasty on its own, and the variety of toppings keeps it interesting. Personally, I really like the bakani and shiitake vinegar toppings. There are so many ways to enjoy it, it's dangerous. The line may be long, but the wait time is not too bad, so I recommend it.