ADDRESS: 4-33-1, Ogikubo, Suginami Ku, Tokyo, 167-0051, Japan
CLOSING DAY: Sunday and National Holiday
OPENING HOURS: 11：30～14：15/18：00～21：45
Ramen (1 slice of Char-siu pork) ：950 JPY
Ramen (2 slices of Char-siu pork) ：1000 JPY
Ramen (4 slices of Char-siu pork) ：1150 JPY
Change soup taste(Tsukemen-style ramen soup) ：50 JPY
Raw egg：50 JPY
Change ramen to Abu-ramen(mazemen)：0 JPY(For free)
Staff：The staff consists of the owner, who comes from the Sakuradai JIRO, a cheerful female assistant, and others.
Spices on the table：On the table, you’ll find chili powder, pepper, and soy sauce tare. Additionally, near the water dispenser, there’s chili oil, vinegar, and yuzu ponzu.
Cutlery on the table：Soup Spoons are available, only plastic chopsticks are provided, and no disposable chopsticks. Tissues are provided, and toothpicks are on top of the water dispenser.
BGM：The background music is J-WAVE. The toppings follow the standard Jiro style, but they don’t offer options like extra firm, “mashimashi” (extra toppings), or increased noodles.
Note: At the Ogikubo JIRO, you need to purchase a meal ticket before lining up.
Ramen (2 slices of Char-siu pork. Free toppings are garlic and back fat).
Noodle：The noodles are flat and thick, typical of Jiro-style, with a slight curl. They are cooked slightly on the firm side, somewhere between chewy (gummy) and firm (brittle). The portion size is standard Jiro.
Char-siu Pork：The pork slices are quite large but relatively thin compared to other Jiro shops. The texture is soft, just before falling apart (but not quite “melting”).
Soup：The soup is of the mildly emulsified type, with a good balance of sweetness and the characteristic “FZ soy sauce” flavor.
Boiled vegetables：The vegetables consist of about 80% bean sprouts and 20% cabbage, and are cooked to a medium degree. Even without requesting extra, they come in a fairly generous portion.
Garlic：The garlic is large-cloved but not overly spicy.
Abu-ramen (1 slice of Char-siu pork. Free toppings are garlic and back fat ).
Although it’s categorized as “Abura soba”, it actually has a fair amount of soup—about 60% of the soup you’d find in a regular ramen. The flavor is more concentrated.
On this day, I opted for just one slice of pork, which had a fairly chewy texture. The pork was placed under the vegetables.
The vegetables and garlic were the same as usual.
