ADDRESS: 1-15-5, Miyanishicho, Fuchu Shi, Tokyo
CLOSED DAY: Sat, Sun and National holiday
OPENING HOURS: 17：00～22：00
Ramen：900 JPY
Ramen with extra Char-siu pork：1100 JPY
Large Ramen：1000 JPY
Large Ramen with extra Char-siu pork：1200 JPY
All in Ramen(extra Char-siu pork+soft-boiled egg+sliced cheese+shredded dried laver)：1300 JPY
Tsukemen(dipping noodle)： 1000 JPY
Tsukemen with extra Char-siu pork：1200 JPY
Large Tsukemen：1100 JPY
Large Tsukemen with extra Char-siu pork：1300 JPY
Soft boiled egg(topping)：100 JPY
Sliced cheese：100 JPY
Staff：The staff includes a slender owner and an assistant.
Spices on the table：On the table, there are chili peppers and pepper.
Cutlery on the table：There are soup spoons and tissues available, but only disposable chopsticks. No business cards are provided.
BGM：The background music is J-WAVE.
Free Toppings：Toppings are standard for Jiro-style ramen.
“Ramen (Free toppings are garlic and soy sauce)”
Noodles：The noodles are flat and Jiro-style, but not as thick as the old Fuchu Jiro’s ultra-thick noodles. They are medium-thick and slightly firm, reminiscent of the old Fuchu style. The portion size is slightly smaller than the standard Jiro portion.
Char-siu Pork：The pork slices are medium to large in size and medium thickness, with a tender, melt-in-your-mouth quality.
Soup：The soup is strongly non-emulsified, allowing you to enjoy the sharp flavor of the seasoning.
Boiled vegetables：The vegetables consist of about 90% bean sprouts and 10% cabbage, cooked to a medium to slightly crisp texture.
Garlic：The garlic is medium-sized with a mild spiciness.
Tsukemen(Free toppings are garlic, back fat and soy sauce. Another topping is Soft boiled egg.)
The dipping broth is slightly more emulsified than regular ramen, giving it a creamy texture that pairs well with the noodles and a poached egg.
Since The Tsukemen noodles are cooled just before serving, they achieve an even more chewy and resilient texture.
Additionally, Not cooled noodle serving for tsukemen is available upon request when presenting the meal ticket.
