Hyperlocal Tokyo

I wandered into this place while walking around Nihonbashi on a weekend afternoon. The interior was dim even during the day. The kitchen was also dark, and honestly, I wondered how they could work in such a dimly lit environment. I ordered the Shina soba, feeling a bit uncomfortable with the discriminatory term. The soup was a dark soy sauce color with a large piece of chashu, a simple arrangement of komatsuna, kaiware daikon radish sprouts, and scallions in the center. It wasn't as strong as it looked, but the soup had a strong soy sauce flavor. The noodles were unique, with a moderate water content and a good quality that retained a texture similar to Japanese soba noodles. It was undoubtedly homemade. The chashu was also well-made, with less of the typical boiled pork feel and a high-quality taste that focused on the meat itself rather than the sauce. While I, as an older person, felt a bit full after eating it, I think younger people would highly appreciate this ramen.

I was looking for something to eat during my business trip to Tokyo and saw a sign for this place, so I decided to give it a try. It seemed to be a Chinese-style noodle shop. When I looked at the menu, I saw a summer-only cold spicy dan dan noodles. It was so hot that day, so I immediately decided on that! The shop was small, but it seemed to have tables. Payment was by vending machine, so it was cash only. I ordered and waited about 7 minutes. The noodles arrived. I don't like cucumbers, so I asked them to remove them, but there were also quite a few tomatoes, which made the dish look beautiful. I ate it without mixing it at first, but I felt that the true value of this dish was in mixing it well so that the soup, minced meat, and noodles all came together. Especially the minced meat part, which was packed with spice, was amazing when combined with the other ingredients. The noodles were firm and cold, and had a nice spicy kick. It was spicy, but I didn't sweat. It was amazing! After I finished eating, I realized that it might be easier to imagine it as a spicy minced meat cold ramen. I was once again reminded that the ramen in Tokyo is truly top-notch.

I recently visited 'Nana Ren,' widely considered the best ramen shop in the Nihonbashi area. This ramen shop is known for its meticulous attention to ingredients and ambiance. The interior is dimly lit, creating a calm and relaxing atmosphere perfect for savoring a bowl of ramen. They offer a variety of ramen options, including Shina soba, chicken salt soba, chicken soba, and Shina tsukemen. In the evenings, they transform into an izakaya, serving sake and appetizers, allowing guests to unwind and enjoy their ramen in a more relaxed setting. This dual functionality adds another layer of charm to the establishment.

I tried the "Chuka Soba Tsukemen" (Chinese-style noodle soup with dipping sauce) for the first time, ordering the large portion for ¥1,400. My personal thoughts: The noodles were straight, medium-thick, and had a strong chewiness, which was impressive. However, they didn't quite match the dipping sauce. The noodles would be better if they were a bit thinner, or if the dipping sauce was a bit richer. The dipping sauce was already quite vinegary from the start, and it was strange that adding the accompanying sudachi (a type of citrus fruit) made it easier to eat. The large portion of the tsukemen was quite a lot, so unless you're really hungry, the regular portion is sufficient. Each element was high quality, but the overall balance was off, which was a shame. Considering the price, it was a bit underwhelming.

I've been a regular customer for about 10 years. I've tried most of the menu, but the "Chuka Tsukemen" (Chinese-style dipping noodles) is the best. It's a unique dish that you won't find anywhere else. The noodles are homemade and incredibly delicious. The dipping sauce is constantly being refined, and you'll notice the changes if you eat it occasionally. However, if you eat it every week, you might not notice the subtle improvements. Even from the very beginning, when the restaurant first opened, the "Tsukemen" was already exceptionally well-made.