Hyperlocal Tokyo

**Special Porcini Soy Sauce Ramen (¥2,000)** First visit. Arrived at 10:05 am on a weekday in October 2024 and was the first in line. The line grew steadily, and by opening time, there were about 25 people waiting. A few minutes before opening, they checked the number of people and handed out menus. There were many inbound tourists, so instructions on how to use the ticket machine were provided. I purchased a ticket from the ticket machine on the right side of the entrance and was guided to my seat. The interior was chic and sophisticated. There were three staff members, with two of them handling the cooking. The ramen arrived at 11:08 am. The soup was a clear soy sauce broth, with the chicken broth and chicken oil flavors coming to the forefront, but it also had a deep flavor from the clams, shrimp, and beef. It was surprisingly refreshing, though. I couldn't really tell if the porcini was a secret ingredient. Perhaps to prevent the flavor from dissipating, the soup was quite lukewarm. The black duxelles paste served separately had a mushroom flavor. It's best to dissolve it gradually. The noodles were medium-thin straight noodles and quite long. They had a wheat flavor and were cooked perfectly. The noodles were drained well, but I think it might have contributed to the lukewarm soup. The portion size was about 140g before cooking. The char siu included one piece of chicken and one piece of pork, along with two pieces of duck. All of them were high quality, and the price was justified. The wontons were small and shaped like paper lanterns, with two pieces. They were filled with shrimp and pork, I believe. The marinated egg with caviar had a rich yolk, which was fantastic, but it was a shame that it was only half an egg. The vibrant green scallions were sliced into rounds and gathered together, but they were very difficult to separate, which was a bit of a hassle. I wish they had considered this a bit more. I finished the ramen in about 8 minutes. I think it's a bit pricey, but it's definitely high quality, and I think it's good to have something like this. However, considering the wait time, I might hesitate to come back. There were about 20 people waiting when I left.

I finally made it to Iruka TOKYO Roppongi, a place I've been wanting to visit for a while! There was a line of about 8 people, but it didn't seem too slow. However, the hot air from the outdoor unit was blowing directly onto the waiting line, which was tough. 🥲 Is this a test I have to endure to eat delicious ramen? 🤔 I found a sticker from my ramen buddies next to the ticket machine! 😊 @ramentimes @rmn_tatsuya It's no wonder ramen enthusiasts come from all over the country to this place. Since it was my first visit, I ordered the shop's signature Porcini Soy Sauce Ramen with special toppings. 😊 It arrived in about 5 minutes! ✨ The visual alone exudes an aura of deliciousness. ✨ The quartet soup, made with chicken, pork, shrimp, and shellfish, is deep and luxurious. 😊 The flat noodles from Mikawaya Seimen are supple and go perfectly with the soup. I could slurp them endlessly! 💦 The toppings are duck, pork, and chicken chashu, two kinds of wonton, a soft-boiled egg, and scallions, making for a beautiful presentation! ❗️ I enjoyed the flavor changes by gradually dissolving the black duxelles paste made with truffle, which was hanging on the side of the bowl. 😊 As expected of a Hundred Famous Stores and Michelin-selected restaurant, the service is top-notch! ❗️ Thank you for the delicious meal! 😋

《The Quartet Soup You Must Try at Least Once》 It's amazing that they're open all day. Even during the afternoon, there's a long line. Since I was there, I decided to try the 【Special Porcini Soy Sauce Ramen】. It's ¥2,000, which is quite expensive, but it's a rare quartet soup, so I splurged. 〈4 Bases〉 ⚫︎Chicken… Nagoya Cochin, Hinode Chicken, Satsuma Chicken, Sansui Chicken ⚫︎Pork… Kagoshima Black Pork ⚫︎Shrimp… Spiny Lobster ⚫︎Shellfish… Mussels, Shijimi Clams 〈Toppings〉 Pork loin, chicken breast, duck chashu, along with the trendy two types of dumplings, and a marinated egg. Black Duxelles paste, a mixture of truffles and several types of mushrooms, is also used as a garnish. The aroma of porcini mushrooms fills your mouth with the first bite. You can actually taste each of the four bases in your mouth. It's amazing! Despite having four bases, they all work together harmoniously. Personally, I felt the porcini flavor was a bit too strong, and it slightly overshadowed the other four soups. I also thought it could have used a bit more sweetness or umami. It's quite expensive at ¥2,000, but it's a rare soup with four bases, and the ingredients are carefully selected, so it's worth the wait.

Absolutely delicious!!! **Review of the Food** I tried the Porcini Soy Sauce Ramen (¥1600) and the Truffle Egg Rice (¥400). To be honest, it's quite expensive, but I think it's worth the price depending on the dish. The ramen has a deep flavor and I think it's pretty good. The truffle paste enhances the flavor several times over, so I recommend eating it with the paste. The truffle egg rice was worth the ¥400. I'm not sure if I'd pay ¥1600 for the ramen again, but I would definitely order the egg rice again (I had truffle-free egg rice at another ramen shop using high-quality eggs for ¥400, so I think this one is better value for money). **Overall** The restaurant is very beautiful and stylish. I understand why there's always a line, as it's stylish and the food is delicious. However, although there's a curtain separating the seating areas, I'm not sure, but it seems like there might be smoking and non-smoking sections? This was a big concern for me. Nowadays, all restaurants have proper dividers (and there are laws requiring indoor spaces to be non-smoking if they're small), so this is a personal negative for me. Considering the high prices, I think they should address this issue. I arrived about an hour before closing time and there was a line, so I waited for about 30-40 minutes. If you have time to spare, I recommend checking it out.

I visited for lunch on a holiday. There were about 20 people in line. I joined the line at 2:40 PM and entered the restaurant at 3:20 PM. They are open all day, so you might be able to enter without waiting depending on the time. The restaurant has a counter with 9 seats. I ordered the special porcini soy sauce ramen from the ticket machine. The ramen was made with great care. The soup was light but had depth and complexity, making it a very elegant broth. I noticed many foreigners, and it seemed like they were adjusting the soup temperature. Eating a bowl of ramen in the heart of Roppongi was a moving experience. A passionate human drama is packed into each bowl. I dive into the sea of soup, and the noodles dance wildly. My ramen journey continues. Thank you for the meal.