Jyunteuchi Daruma Review Summary

Ramen restaurant near Nakanofujimicho station. There are days when the owner is operating alone, and a poster states that there is a long wait for the spot legs. If there is a line, the owner will instruct you to buy meal tickets for about three people each to be seated. The ticket machine does not accept new bills or new 500 yen coins. The restaurant features handmade, homemade noodles, which are white in color, sticky and frizzy, and very tasty in soup. The broth is made from chicken and seafood, and the gentle taste of the broth never gets old.

Even though we arrived early, there was a line of around 10 people so we waited around 45min (btw be careful where you are lining up, there was an unhinged neighbor who scolded us)

In the end, the food was very good! I highly recommend the chashu on the side, the meat is delicious. The portions are good too.

Just a quick note, they played the same English song over and over again while we waited, then while we ate…Please please change the music!

Head chef here is a former apprentice of the Shokudo Shichisai and Menya Shichisai ramen restaurants and he holds himself to the high quality and standards that those two hold themselves to. Their noodles are exactly the same, you can watch the chef massage and tenderize the noodles right in front of you. The soup is a shoyu based chicken broth and is incredibly flavorful. Recommend getting the ajitama and the char sui bowl.

This place always has a queue and I like how there’s a window where you can see the ramen master making the noodles. I thought it was time to try this place and the line was about 10 people deep before lunchtime.
Encouraging.
As the line grew smaller, I couldn’t help but notice the system of how they’d seat people inside to wait, like you’re at the dentist. There are 9 seats at the counter meaning 9 people eat at any given time, but the waiting area to me seemed like a waste of space where they could put an extra 3 tables there... unless they don’t want to, but makes no sense when this place is in such demand.
However, onto the dining experience. I went at lunch and ordered the normal ramen, I think it was priced at 850yen. I wish I’d gone for the 950yen because the guys next to me had a much bigger portion, extra meat, egg, first mistake there. I also went for the chashu gohan for 200yen. This is a must. It was excellent.
As for the ramen, it’s gourmet, it’s a soy or salt base, not sure, but as much as I appreciate the craftsmanship and work that went in to it, these gourmet style ramen lose their appeal halfway through, I’d much prefer some non modern hole in the wall. It was decent enough although not mind blowing and I’d recommend trying it to anyone and hope you have the same seating thoughts as me...

If you've never seem your doh getting smashed and cut int shapes of ramen noodles right in front of your face, here you have it.

Bonus point: it's probably the best shoyu ramen around here