Tsukihi

What an experience! Hard to find but well worth it. Soup is dried fish based in 2 levels of richness. The meat & rice side dish was also an experience. There is also a choice of extra noodles for 200 yes for after you finish the first bowl. Comes with meat, onions and is seasoned and delicious to add to the leftover soup. Expect to wait to be seated since it is very popular.

This ramen shop is different from other ramen shop. If you are looking for a normal ramen it is not a place for you, but if you want to try a different type of Ramen it is a great place. They are known for thick Niboshi Broth. (Fish Broth) It is more like a gravy than a soup and it is very salty!

You will walk in to the dark ally and at the end of it you will find this place. Don’t worry about how it looks because you are still in Japan and I don’t think you need to worry about someone jumping at you in the dark ally! Haha.

It's too sharp.
The richness here is no longer ramen.
It's so rich that only the people you like should come and eat it.

This is a famous niboshi ramen restaurant.
While eating at Ibuki in Itabashi and Ito in Kita Ward, I started to like dried sardine ramen.

The location is also quite quirky, located at the end of Kameido Yokocho, where there are many bars.
It has a mysterious atmosphere with a nostalgic feeling of the Showa era.
I think they do well in that small space.

I've been here several times, and finally the ticket vending machine has become digital.
However, the response time is slow, so be careful not to forget to take your change.

I ordered rich soba noodles and saury fish with aedama.

It has been written near the ticket vending machine for a while, but the flavor is thicker than you might imagine, and it's salty. Please note that this is not your average ramen soup.
If you take it lightly, you might not be able to eat it at all. Muddy and salty.
This is really irresistible for dried sardines lovers.
I wonder if the type of dried sardines changes depending on the season? The salty taste is generally strong, but it changes slightly depending on the season.

The noodles are firm and low-hydration noodles, which are perfect for the dried sardine soup. There are several types of dressed balls, and this time it's the one made with saury fish. The flavor is added to the oil and coated in the noodles, making it delicious. Eat it as is or make it into tsukemen.

The char siu is also cooked at a low temperature, making it soft and delicious. In the case of pork that is supposed to be thick, there are rare occasions when it feels like it is attacking the very edge. Chicken is always perfect. There may not be any chicken char siu that is better cooked at a low temperature at a ramen restaurant.

I've been here many times, but I can't get over the rich soba noodles. I think I'll try the normal food next time.

Unfortunately, the seats at the very back make it difficult to get in and out if there is a customer next to you. The water is lukewarm, so it makes me feel fuzzy when I want to reset my mouth. Even though the seats can't be helped, I think they should do something about the water. I think the ramen tastes better when the water is cold.