※Due to a fire at the shop, now temporarily closed
ADDRESS: 2-37-5,Kabukicho,Shinjuku Ku,Tokyo
CLOSED DAY: Wednesday
OPENING HOURS: 11:30～02:30
Ramen：850 JPY
Ramen with extra Char-siu pork：950 JPY
Ramen with double extra Char-siu pork：1050 JPY
Large Ramen：950 JPY
Large Ramen with extra Char-siu pork：1050 JPY
Large Ramen with double extra Char-siu pork：1150 JPY
Tsukemen(dipping noodles)：950 JPY
Large Tsukemen(dipping noodles)：1050 JPY
seasoned boiled egg(topping)：100 JPY
namatoji-tamago (topping, raw egg+bonito powder+shredded dried laver) 100 JPY
bamboo shoots(topping) 150 JPY
Add extra Char-siu pork for Tsukemen 150 JPY
Staff：The staff consists of the owner and several assistants. It seems that sometimes the assistants operate the store as well.
Spices on the table：Seasonings available include pepper, ichimi(red chili pepper), soy sauce-based tare, and chili oil.
Cutlery on the table：Soup spoons are available. Only plastic chopsticks are provided. I couldn’t find any business cards.
BGM：The background music is Tokyo FM.
Free Toppings：The toppings are the standard for Jiro ramen.
“Ramen with extra Char-siu pork(Free toppings are vegetable and garlic)”
Noodles：The noodles are fairly straight, with not much curl to them. They have a slightly soft, gummy texture. The portion size is slightly smaller than the standard Jiro portion.
Char-siu Pork：The pork is the size of a small oval, well-marinated with soy sauce, and tender.
Soup：The soup has a milky flavor with an emulsified texture.
Boiled vegetables：The vegetables are in a 9:1 ratio of bean sprouts to cabbage, with a very crisp texture.
Garlic：The garlic is large in size but has a relatively mild flavor.
“Tsukemen(Free toppings are vegetable,garlic and back fat)”
The tsukemen comes with bamboo shoots, shredded dried laver, and fish powder by default in the dipping soup. The soup is similar in style to the standard ramen, with no added acidity.
The vegetables, garlic, and pork are as usual. The back fat is settled in the dipping soup.
As expected, the noodles are chilled in water, giving them a chewier texture than regular ramen.
