RAMEN JIRO Mejirodai

ADDRESS: 513-9, Kunugidamachi, Hachioji Shi, Tokyo
CLOSED DAY: Thursday & National Holiday
OPENING HOURS: Mon~Sat 11:00~14:30、17:30~20:30
Sun 11:00~15:00

Ramen:800 JPY
Ramen with extra Char-siu pork:950 JPY
Mini Ramen:700 JPY
Large Ramen:900 JPY
Large Ramen with extra Char-siu pork:1050 JPY
Change Ramen to Tsukemen(dipping noodle):200 JPY
Raw egg:50 JPY

Staff:The staff consists of the owner, who is originally from the Yajirukaido branch, along with multiple assistants.

Spices on the table:On the table, you’ll find whole black pepper, coarsely ground ichimi chili pepper, and soy sauce.

Cutlery on the table:Soup spoons are available, but only disposable chopsticks are provided. Tissues are available, but there are no business cards.

BGM:The background music is pop music.

Free Toppings:The toppings are the standard Jiro style, but the default amount of vegetables is slightly more than usual.


“Ramen(Free toppings are garlic and back fat)”

Noodle:The noodles are flat and thick with a chewy texture, neither too firm nor too soft, with a slight curl. The portion size is slightly more than the typical Jiro serving.

Char-siu Pork:The pork is large, thick-cut Jiro-style pork. It is tender enough to almost fall apart when bitten and can be eaten with ease.

Soup:The soup is strongly non-emulsified, offering a clear and refreshing soy sauce flavor. It is light enough to drink easily while still providing a satisfying fatty taste.

Boiled vegetables:The vegetables are a mix of 80% bean sprouts and 20% cabbage, cooked to a medium level of doneness.

Garlic:The garlic ranges from small to medium cloves but has a noticeable presence.


Tsukemen(Free toppings are vegetables, back fat in chunks, garlic and soy sauce)

The noodles were rinsed in cold water, giving them a pleasantly firm and chewy texture on this day. The pork was in large chunks, providing a satisfying bite.

The tsukemen at Mejirodai is characterized by its distinctive soup, which is a non-emulsified base infused with the flavors of yuzu and chili oil, making it extremely delicious. Adding the coarsely ground ichimi chili pepper from the table halfway through the meal brings a delightful change in flavor.