ICHIRAN Higashi Omiya — Restaurant in Saitama

I had previously gone to the Ichiran located in Shibuya and I did not need to verbally communicate with the staff to have my order. All I had to do was leave one of the kae-dama’s I was given right next to the button. However, the Ichiran at Saitama was quite different. It was obviously much smaller and there were more locals (I hadn’t seen any foreigners). The service was more raw. For example, you’d have to actually communicate with the staff even though it’s the same process in Shibuya. When I left one of my kae-dama’s on the button (I wanted the matcha pudding), the staff didn’t even take it and asked what I needed. I was super underwhelmed and uncomfortable when he couldn’t comprehend what I was saying. I asked, “Do you speak English?” in Japanese. He was very confused and lowered himself to look at me which made me panic. I didn’t think I’d actually have to talk to them. He was also panicking and asked his fellow coworker to help. She lifted the blinds and asked for what I needed. My sister told me to say matcha and that’s when I said it and was given a refund for my other kae-dama’s I hadn’t used. That’s where the food tasted different. It tasted the same as in the flavor and everything, but the atmosphere just wasn’t the same. I was uncomfortable and felt like I was put in the spotlight. I probably won't go back to this location if it means I have to verbally talk to the staff. I thought Ichiran was known for not having to talk when...

The first thing that stands out about Ichiran Ramen is the unique ordering system. Upon entering the restaurant, customers are greeted by a vending machine where they can purchase their meal ticket. After selecting their desired ramen options, customers are then guided to their individual booths, which provide a private dining experience. The booths are separated by partitions, allowing customers to enjoy their ramen in peace.

The tonkotsu ramen at Ichiran is a must-try. The broth is rich and creamy, with a deep umami flavor that comes from hours of simmering pork bones. The noodles are thin and perfectly cooked, and the toppings, which include pork slices, green onions, and a boiled egg, are fresh and flavorful. Customers can also customize their ramen by adjusting the spiciness, richness, and garlic level to...

初めて食べたのは、確か30年近く前に上野に一蘭が出店した時、同僚と食べに行って間仕切りに衝撃を受けたことを思い出します。 キャナルシティ店の重箱に入ってるラーメンも面白さを感じました。 ここも開店した時に、大渋滞で大丈夫なのかと心配しました。

...でも、とにかく高い。

キクラゲも別料金で、ノーマルラーメンで替え玉だけで簡単に1000円超えるその訳を知りたい。 地代家賃が特殊な場所（ワイキキなと)ならしょうが無いと思うが、普段食いで、この価格はない。

何年か前、博多の老舗とんこつラーメン家で話してたら、一蘭がとんこつラーメンの価格を変えたと言ってた。

かたや、やはり有名なチェーン店⚪⚪堂は、ルイボスティーも無料だし、当然キクラゲも入って、無料の紅ショウガ、辛もやしや高菜炒めなど、とんこつラーメンはこうでなきゃ。

普段、とんこつラーメンの一杯目は、何も入れず純粋にそのお店のスープと麺を楽しみ、替え玉で紅ショウガや辛もやし、高菜炒めで味の変化を楽しんで、最後のほうで生にんにくを入れてスープの最後の一滴まで飲み干すのが私のとんこつラーメンの楽しみ方。

この前⚪⚪堂、大宮店？に行ったとき偶然、何十周年記念とかで、ラーメンと替え玉無料で0円でサービスしてた時だったので、びっくりしました。

かたや徹底的なコストカット。

このお客さんに対する考え方の違いかな。

ラーメンは大好きで、週に3,4回は、どこの国や地方行っても食べるが、どうしてもとんこつが食いたいときに、何カ月かに1回位、近くに良いお店がないのでここに、食いに来ます。

最初からにんにくや辛みも入ってればある程度美味しいのは当たり前だが、 最初に純粋にお店の麺やスープを楽しむのが出来ないのと、B級グルメの代表的なラーメンの価格を変えた普段食では高すぎる価格で、星２つになりました。 でも、またたまにとんこつラーメンが食いたくなったら行くでしょ...