It was crowded everywhere, so I decided to go to Isshin for the first time in a while. When I entered, they greeted me with "Thank you for coming in this hot weather." I remembered that this was the kind of place that would say that. It turns out the owner used to be a flight attendant. It all makes sense now. The salty Paitan ramen was perfect for a hot day!

There used to be a place called "Yuki Ramen Yamanote" at the location where "Ramen Isshin" has now opened, and I was curious about it. They still offer the "Midori Mushi Ramen" made with Euglena green algae, but it seems like a different restaurant now, not the same as before. You pay at the entrance using the touch menu, and they also accept QR payments. The special chicken white broth ramen costs 1000 yen, with free extra noodles. The soup is not as rich as it looks, it has a gentle taste like consomme. It has a milky soup with a Western taste, and the texture of cabbage and onions goes well with the smooth thin noodles. It matches the concept of the restaurant being "gentle on the heart and body" and seems like something you could eat every day. I revisited when I was nearby. The special chicken soba costs 1000 yen. The soup made with Ooyama chicken and ancient Izumo soy sauce is light and tastes like soba broth. The toppings include Kujo green onions, white leeks, thick shinchiku, and low-temperature cooked chicken chashu. You can enjoy the different textures. The thin noodles go well with the light soup, and the rich seasoned egg adds a nice touch. I was able to enjoy contrasting flavors of ramen. It's only a counter seat, but the space is spacious and comfortable.

The vending machine purchasing system has been changed, and there are more employees working hard at this shop. I tried the limited-time miso ramen with curry rice topping. It was good, but it felt a bit ordinary. Maybe next time I'll try something other than miso ramen. Thank you for the meal!

One of my favorite dishes I've ever had. The chicken white broth soup is incredibly rich, but not too oily, surprisingly refreshing. I ordered the noodles soft, and they were not mushy, but super chewy and firm. The owner is also a very kind person! When I was leaving the restaurant, it was raining a bit, so the owner said to me, "If you don't have an umbrella, we have some here, you can return it later, no problem." It was so kind and touching! The atmosphere is great, and the food is delicious! Thank you for the meal! Everyone should definitely try it out! Highly recommended~

[3.5 rating] Visited at 3:09 PM. Located about a 5-minute walk from Hongo-Sanchome Station. Arrived for lunch. There were around 3 groups of customers, mostly men. The interior seemed to have only a counter. Quiet background music playing. Ordered the Isshin Chicken Ramen for 750 yen. Added a flavored egg for 100 yen (tax included). It's a ticket vending machine system, but be careful with the order number. The positive aspects were the cheerful and old-fashioned friendliness of the service. The ramen noodles were thin and straight, with a good chewy texture that made it easy to slurp. The soup had a strong flavor of chicken broth and chicken oil. Overall, the balance between the noodles and soup made it very easy to eat, almost like a Chinese-style ramen. Toppings included seaweed, green onions, flavored egg, chicken meat, bamboo shoots, shredded red chili pepper, etc. The flavored egg was half-cut and had a creamy texture. The chicken meat was tender. The bamboo shoots were thick. The only downside was, as mentioned before, the order number on the ticket vending machine was a bit confusing. The soup was slightly saltier than my preference. Thank you for the meal.

The menu has expanded! The shrimp ramen with paitan soup. It has a slight spiciness, a strong shrimp flavor but not overpowering, and not too strong garlic taste, overall a gentle flavor. The daily bowl for 100 yen seems like something to eat to enjoy the soup. They seem to be putting in quite an effort, inheriting the DNA of Yamate.

I went two days in a row. It was my first time trying a menu other than the regular chicken broth. The tomato soup was delicious with a thick texture, but heavier than the regular chicken broth. My stomach felt a bit bloated in the afternoon. (I have a weak stomach) Next time, I'll try the borscht or something lighter.

Today's lunch was at Ramen Isshin in Hongo. It's located on the first floor of a building across the road from the main gate of the University of Tokyo (photo 1). The menu outside the shop is shown in photo 2. I arrived a little after 2 pm, so it was past the lunch rush and there were only about two customers inside. There was a ticket machine on the right as you enter, but when the staff saw me trying to use PayPay on my phone, they manually processed my payment using PayPay. I ordered the "Special Chicken Ramen (¥1,000)" and opted for the free extra noodles. I helped myself to some water and sat at a table, and my ramen arrived in about 4-5 minutes (photo 3). The soup was a beautifully clear chicken broth with a lovely color. It was perfect for the cold season, warming me up from the inside. The noodles were thin and chewy, just how I like them. The generous portion made the meal satisfying. The chicken chashu, green onions, and some aromatic vegetables added a delightful touch. The large sheet of seaweed was a nice bonus. I finished the whole bowl in about 7-8 minutes. It was a delicious meal.

Today's noodles are from "Ramen Ichishin" in Hongo. In the past, there was a ramen shop called Yamanote Ramen in the same location, known for its unique dishes like Midori Mushi Ramen. The current "Ichishin" started in April 2020, and although I was curious, I didn't have that final push to visit. However, one day I checked Twitter and saw a tweet saying, "I'm the landlady! I'll be making delicious wontons tomorrow!" This piqued my interest, so I decided to visit the next day. When I arrived, I had trouble using the ticket machine to order, but eventually settled on the regular "Ichishin Chicken Soba" with a free seasoned egg during the 11:00-11:59 time service. The soup was rich with plenty of chicken broth, complemented by the gentle umami of aromatic vegetables and a light soy sauce flavor. The noodles were thin, slightly wavy, smooth, and with a good chewiness. The toppings included two slices of chicken thigh meat, lightly seared, and a beautifully cut seasoned egg. Although I couldn't try the wontons I was looking forward to, the bowl was delicious and satisfying. It's worth checking their Twitter for unique limited-time offerings in the future.

I visited for lunch on a regular day. They have a ticket machine where you input the menu number, choose your toppings, and make a purchase. It was a bit confusing at first, but I managed to order a bowl of chicken ramen with seasoned egg topping and opted for extra noodles for free. The appearance was simple, like a soy sauce-based ramen. The soup had a thick layer of oil, but surprisingly, it had a nice chicken flavor and a clean aftertaste. The noodles were thin and straight, cooked slightly firm. The green onions were Kyujyo Negi, and the chashu was chicken chashu, showing attention to detail. Overall, it was a well-balanced and delicious ramen with a gentle flavor.

First, the scent of truffle hits you. The creamy soup goes well with the generous amount of mushrooms. It's not a very strong ramen, but it's well-made and delicious. If you don't like truffle oil, you might want to try something else. Thank you for the meal!

Near Hongo-Sanchome Station, there is a ramen shop called Isshin Torisoba. Their chicken soy sauce ramen costs 750 yen and has a clear soup with a strong soy sauce flavor. The noodles are smooth and slightly chewy. It's simple and delicious! It seems like there is strong competition in the ramen scene around Hongo-Sanchome, with places like Menya Suzumi.

Today's lunch after the consultation. This place used to be a Spirulina ramen restaurant called "Anan". The menu still has a "Euglena" ramen, a reminder of the past. The shop opens at 11 am, and the wife greeted me. I looked at the menu poster on the old ticket machine at the entrance, made my selection, and pressed the button. After some consideration, I ordered the chicken white broth ramen, which is not commonly found in this area. The husband's hobby seems to be playing the Beatles at a high volume (lol). The soup has a gentle, emulsified flavor. At first, I found it very appetizing, but it's more like a white stew than traditional ramen. The thin noodles, chashu, and menma were all satisfying. It reminded me of the milk ramen I had in Sodegaura called "Gaumen". When I asked for yuzu pepper for a flavor change, it really brought the taste together! If you're looking for a regular light chicken broth ramen, you might want to try a different restaurant.

Visited a ramen shop in Hongo, a competitive ramen district. Chose the chicken ramen (750 yen) by inputting the menu number 11 into the unique touch panel ticket machine. Pressed the free extra noodles button and then the ticket purchase button to complete the transaction. They accept PayPay for payment, but I wasn't sure how to use the QR code payment method, so I paid with cash. The interior had 3 single tables in the front and a counter with 10 seats in the back. Since there were no other customers at the time, I sat at the back of the counter and handed over my ticket. The kitchen was operated by two staff members, with no specific person in charge of the dining area. Self-serve water was available from a dispenser at the back of the shop. The ramen arrived in about 3 minutes, looking like a typical Chinese-style ramen with a modest amount of negi (green onions). The soup, made by simmering Oyama chicken for a long time, was quite light. The thin noodles were cooked just right, with good soup coverage. The tender, well-seasoned chicken char siu was delicious. The large portion of noodles was satisfying. The soup was easy to drink, making it easy to finish. After finishing the meal and drinking up the water, I returned the bowl to the counter and left. As I was leaving, a female staff member thanked me for visiting in the hot weather.

I came to eat at the neighboring Paiko ramen shop, but it was still 10:50 am, and I couldn't wait until 11 am, so I visited this new shop that was open. It was my first visit and it had a retro feel. I inserted money into the ticket machine on the counter, but couldn't find the menu I wanted to buy. After reading the instructions carefully, I realized that I had to enter the number of the menu I wanted to buy using a digital key. It was a bit confusing whether it was old or new technology. I entered the shop at around 10:50 am, so naturally I was the first customer. I ordered the special chicken soba for 1000 yen. The seating area was nice and cool due to the strong air conditioning, which was heavenly on this first hot day of summer. The ramen was served soon after, and I added Tokyo soy sauce and chili oil to it, which made it taste great. The chashu and chicken were good, and the noodles were thin like Hakata ramen, which I liked. However, there was something missing. I look forward to their future improvements and will definitely visit again.

A ramen shop near the University of Tokyo. It has a retro vibe with a 70s student cafeteria feel, complete with a counter seat. The female staff wear white coats that make them look like they just stepped out of a science lab. The plain and simple interior is brought to life by a small speaker playing The Beatles' Red Album at a perfect volume. The ramen itself is deliciously light with a broth made from chicken and clams.

Today, with a mysterious strong determination to definitely eat ramen, I chose this place nearby while browsing through BM. The entrance, seating, and kitchen seemed strangely far away, with no decorations and a ticket machine that felt very Showa era (not retro on purpose, but genuine). The interior of the restaurant felt mysterious, like a backstage area. I ended up choosing the spicy chicken white broth ramen, thinking that it must be their specialty, and even asked, "Can you make it spicier?" The young staff seemed a bit puzzled but agreed. The background music was The Beatles, which was oddly calming! I realized that I should have just gone with the regular chicken white broth ramen. I can always get spiciness elsewhere. The soup must be delicious without the spiciness interfering. The noodles were a bit soft for my liking. It felt like a lot of food, but maybe it just seemed that way because I ate slowly and they got soggy. The seaweed, bamboo shoots, cabbage, and onions were normal, but the chicken chashu was really delicious. This place is all about chicken. If I ever come back, I'll try asking for a plain chicken white broth with firmer noodles.

"Yukiramen Yamanote" seems to have changed into a different store, so I decided to give it a try. The previous store had a somewhat sleepy taste that I didn't like. However, it's surprising that they opened on April 3. It's in the middle of the stay-at-home period, and even the University of Tokyo is on break. Around 12:15, I entered the restaurant with two other customers already there. There was a young chef in the kitchen. I ordered the "Isshin Chicken Ramen" (750 yen) with an additional "flavored egg" (100 yen) using the vending machine. The vending machine looked the same as before. I took my ticket to the counter. Water was self-serve. After about 7 minutes, my ramen arrived. Wow, it looks really beautiful. The soy sauce is clear, and there's a thin layer of oil on the soup. The char siu seems to be made from chicken thigh meat. It also came with seaweed, green onions, and a beautiful flavored egg. I took a sip of the soup. It's delicious. The seasoning isn't too strong, not like the previous store with excessive salt. It's a modern authentic soy sauce ramen, different from the traditional Chinese noodles. It doesn't have the tonkotsu or fishy smell. This kind of soup doesn't get boring. The noodles are slightly thin straight noodles, which complement the soup perfectly. The char siu is also well-prepared. The flavored egg is of high quality. I think a little black pepper for seasoning is enough. Using yuzu pepper might ruin the flavor. It was so delicious that I finished the soup completely. I believe this ramen shop on Hongo Street ranks quite high among others, but unfortunately, it opened during a difficult time due to the coronavirus situation. Once things settle down, I think it will become a popular spot.

I have been working remotely until after Golden Week, and I am starting to get used to time management. I am taking advantage of the benefits of remote work by being flexible and utilizing online meetings, emails, and phone calls. One challenge I face is managing contact information, especially when I need to contact someone I don't usually communicate with. Another task that keeps me busy is arranging and receiving deliveries, as well as making frequent trips to the post office. Sending documents by mail seems outdated, but it's hard to avoid for external communication. Today, I visited the post office again. As I was walking back home, I noticed that the popular ramen shop "Anan" had changed its name to "Isshin." I decided to try their chicken ramen, which was delicious and had a refreshing soy sauce flavor. The atmosphere of the restaurant remained the same, with a few minor changes. Overall, it was a simple and tasty chicken ramen experience.

Average in every way. I don't think I'll never come back, but there's nothing special that would make me want to return... I wanted to eat tsukemen, but it was only available in the evening, so I just had that...