ADDRESS: 4-35-17, Kameido, Koto Ku, Tokyo
CLOSED DAY: Monday
OPENING HOURS: 11：00～14：00/17：30～21：00
Ramen：900 JPY
Large Ramen：1000 JPY
Change Ramen to Mazemen(mixed noodle) ：100 JPY
Change Ramen to Tsukemen（dipping noodle. Summer limited）：100 JPY
Add one slice of Char-siu Pork（up to 4 slices per person）：100 JPY
onion kimuchi：100 JPY
Raw egg：50 JPY
Sliced onion：100 JPY
Today’s special topping：100 JPY
Staff：The staff consists of the hefty owner, who is the younger brother of the RAMEN JIRO Shonan Fujisawa owner, and several assistants.
Spices on the table：The table condiments include pepper, ichimi (red chili pepper), Japanese pepper, and vinegar.
Cutlery on the table： A soup spoon is available, but only disposable chopsticks are provided. There are no tissues and no business cards.
BGM：The background music is FM radio.
Free Toppings：Toppings are standard for Jiro-style, but “mashi-mashi” is not allowed (up to “mashi” is okay). For Tsukemen, requests for softer noodles, firmer noodles, or “atsumori” are not allowed.
“Ramen(Free toppings are soy sauce and garlic)”
Noodle：The noodles are flat and thick with the typical Jiro-style curl. They have a slightly soft texture. The portion size is slightly larger than the Jiro standard.
Char-siu Pork：The pork is typical Jiro-style, large, thick, and springy. Rather than relying on flavor absorption, it is enjoyed for its texture.
Soup：The soup is non-emulsified and mainly “FZ soy sauce” based, but not overly salty, and it blends well with the noodles, making it delicious.
Boiled vegetables：The vegetables are approximately a 9:1 ratio of bean sprouts to cabbage. They are cooked to a slightly wilted texture.
Garlic：The garlic is small but packs a punch.
“Mazemen(Free toppings are soy sauce, back fat and garlic)”
The brothless ramen comes topped with an egg yolk and fried onions by default.
It condenses the flavor of the standard ramen.
Especially, the raw egg yolk mixes with the dipping sauce, making the taste milder and giving it a more emulsified soup-like texture. Delicious.
