ADDRESS: 3-9-7, Hasune, Itabashi Ku, Tokyo
CLOSING DAY: Sun and National Holiday
OPENING HOURS: Mon, Tue, Thur, Fri 11：00～13：30/17：30～20：30
Wed 11：00~13：30
Sat 9：30～12：30
Ramen：880 JPY
Ramen(about 80% portion)：880 JPY
Half ramen：850 JPY
Mini ramen： 770 JPY
Large ramen： 950 JPY
Change ramen to Mazemen：30 JPY
Sliced green onions(topping)：110 JPY
Sliced welsh onions(topping)：110 JPY
Raw egg(topping)：60 JPY
Boiled quail egg(topping)：110 JPY
Sliced ginger(topping)： 110 JPY
Extra Char-siu pork(topping)： 200 JPY
SK（Umami-spicy seasoning. Half portion）：50 JPY
SK（Umami-spicy seasoning）：100 JPY
Shredded dried laver(topping)：60 JPY
Canned beer：370 JPY
Canned chuhai：220 JPY
Staff：The staff consists of the well-known “Baba Oyaji” Hiroshi, the owner, and his assistants. The operation is kind but strict.
Spices on the table：On the table, there are soy sauce-based seasoning, pepper, ichimi chili pepper, coarsely ground chili pepper, Sichuan pepper, and red vinegar.
Cutlery on the table：There are no soup spoons, only disposable chopsticks. Tissues and business cards are not provided.
BGM：The background music is lo-fi hip-hop.
Free Toppings：Toppings are standard Jiro-style, but “katame” (firmer noodles) and “mashimashi” (extra portions) are not allowed.
At the Nishidai store, the owner closely manages the queue inside the shop, so please pay attention. Also, you can only purchase a meal ticket when your spot in the line reaches the front of the ticket machine. There are posted instructions outside about queue formation, so be sure to read them while waiting in line outside.
“Ramen(Free toppings are vegetables and back fat)”
Noodle：The noodles are flat and thick, but slightly thinner than usual and slightly curly. They are cooked to a medium firmness, perfectly balanced—not too soft and not too firm. The portion size is among the largest even by Jiro standards, making it a high-volume serving.
Char-siu Pork：The pork matches the volume of the noodles with large, thick cuts typical of Jiro-style. Despite its thickness, the pork has a moderate firmness—neither too dry nor too tender.
Soup：The broth is lightly emulsified, with about 80% soy sauce taste and 20% emulsification, offering a well-balanced broth.
Boiled vegetables：The vegetables consist of about 80% bean sprouts and 20% cabbage, with a slightly crunchy texture.
Garlic：The garlic is small but delivers a sharp, spicy kick.