ADDRESS: 1-10-14, Honcho, Fujisawa Shi, Kanagawa
CLOSING DAY: Tuesday
OPENING HOURS: 11：00～14：30/17：00～21：00
Ramen：900 JPY
Mini Ramen： 900 JPY
Half Ramen： 900 JPY
Large Ramen：1000 JPY
Change ramen to Tsukemen or Mazemen (Tsukemen is summer limited menu) ※： 100 JPY
Extra Char-siu pork(topping)：100 JPY（just one order by one person）
Kyoto Kujo green onion kimchi(topping): 100JPY
Powder cheese(topping)： 100 JPY
Boiled quail egg(topping)： 100 JPY
Raw egg(topping)： 50 JPY
※For the tsukemen, “atsumori” (hot noodles) is available, but soup-wari (diluting the soup with broth) is not offered.
Staff：The staff includes several assistants and the owner, who is the older brother of the Kameido JIRO’s owner and originally from the Kannai JIRO. The atmosphere is similar to that of the Kannai JIRO, lively and full of energy.
Spices on the table：On the table, there are coarse-ground pepper, coarse-ground chili pepper, and soy sauce-based seasoning.
Cutlery on the table：Soup spoons are available, along with disposable chopsticks and eco-friendly chopsticks.There are no tissues or business cards.
BGM：The background music is the radio.
Free Toppings：The toppings are standard Jiro-style.
“Ramen(Free toppings are back fat and garlic. Another topping is raw egg.)”
Noodle：The noodles are the usual flat, thick noodles typical of Jiro-style ramen, with a slight curl. They are cooked to a firm texture, giving them a distinctive bite. The portion is either standard for Jiro or slightly larger.
Char-siu Pork：The pork is a large, medium-thick cut, similar to that of the Kannai store. It has a firm, chewy texture with a well-seasoned flavor that has soaked into the meat.
Soup：The soup is a non-emulsified type, featuring a sharp, FZ soy sauce broth.
Boiled vegetables：The vegetables are a mix of about 70% bean sprouts and 30% cabbage, with a satisfying crunchy texture.
Garlic：The garlic is in small cloves and offers a mild spiciness.
“Mazemen(Free toppings are soy sauce, back fat, garlic and vegetable)”
The toppings are the same as the standard ramen, but by default, it includes fried onions and an egg yolk.
The rich, lightly emulsified broth, mixed with the egg yolk, perfectly coats the flat, thick noodles, allowing you to slurp them up with ease. On this day, the noodles didn’t have their usual firm texture but were more soft and chewy.
Note: When Tsukemen is being served, they do not offer this Mazemen.
