Machidashoten Shibuyaten — Restaurant in Tokyo

A famous ramen chain with an appealing, non-habitually delicious taste. Passing through Shibuya Center Street, pass the police box and come to Hands, and you will find Machida Shoten Shibuya branch right in front of you. Its highly customizable, non-habit-forming, easy-to-eat Ie-style ramen is very popular. Two of us went there.

Saturday, April 6, 2024 20:09 *MAX ramen Noodles, seasoning, oil, all normal Ajitama Ramen Noodle hardness Taste normal Normal oil Rice x 2

MAX Ramen: Normal When first asked how hard the noodles should be, how strong the flavor should be, and how much oil should be added, the order was placed with "Normal". The ramen is a bowl of ramen with a lineup of nori (seaweed) and a variety of toppings such as ajitama (seasoned egg), quail egg, chashu (pork), and spinach. The soup is made by cooking a large amount of pork and chicken bones for a long time, and is full of the flavor of the ingredients.It is moderately rich and has a smooth, thick texture.The soy sauce-based Kaeshi gives the flavor depth and punch. The noodles are medium-thick and straight, with a unique firm texture that blends well with the creamy pork bone soy sauce broth.The noodles are homemade from a proprietary blend of three types of wheat, including the finest Australian prime hard wheat flour. The chashu pork is less greasy, yet tender and gives the feeling of eating a firm piece of meat. After tasting the defo deliciousness, I customized it with chopped onion, soy bean sauce, garlic, vinegar, pepper, and chili pepper on the table top.I used all of them except the pepper. It is a very well-balanced and basic tuning, so it is fun to customize it to your liking with toppings. It was a very easy to eat bowl.

Ajitama Ramen - Normal The Ajitama Ramen ordered by my companion was made with hardened noodles, which differed from the MAX Ramen in the volume of the pork and nori.The special medium-thick noodles were elastic and had a more unique texture than the regular noodles.

Rice I believe that the best way to enjoy Ihekei is with rice. It is best to put a lot of soybean paste on the rice and wrap it with nori (seaweed) that has absorbed the soup. Without the seaweed, onions and soybean paste is also very tasty. We enjoyed the ramen and rice to the fullest.

Machida Shoten is an Ieke Ramen chain operated by Gift Co. Sho Tagawa, the president of the company, came from the famous Iheke Ramen restaurant "Ichirokuya" and opened the first Machida Shoten restaurant in Machida City, Tokyo, after becoming independent in 2008. Because Machida Shoten's ramen is in the vein of Ichiroku-ke's, it is classified by fans as Ichi-kei. The quail egg topping on the ramen seems to be another Ichi-kei characteristic.The noodles are made at the restaurant's own factory, and the soup and other ingredients are prepared in a central kitchen and delivered to each restaurant. From a beginner's point of view, a good chain restaurant is very welcome.I used to have a weakness for Iekei Ramen, but thanks to Machida Shoten's affordable yet easy-to-eat and delicious ramen, I feel that my weakness for it has diminished considerably. In a positive sense, it would be a very good thing if the number of ramen fans increases as a result of the average ramen. We are also listed on the First Section of the Tokyo Stock Exchange and have expanded at a rapid pace, with more than 130 directly managed restaurants.Since they are centralized, there should be no difference in taste. I think it's a light Ikebana style, but that's all right. I highly...

This ramen was absolutely one of the best things I have ever eaten in my entire life. It was a rainy day in tokyo and I really wanted ramen, I was planning on going to the famous ichiran but than decided to ask the concierge at our hostel for some recommendations and he suggested this place. I am so glad I listened to him because this was genuinely the best food I ate in Japan. The broth was absolutely delicious and I liked the noodles were slightly thick which soaked in the broth more than the noodles of Ichiran. I found the broth to be so much more flavourful than other ramens I tried in Japan. I also loved adding raw onions to my ramen which I believe enriched the taste of my ramen. My friend was vegan and when we asked if there were anything for my friend the chef gave her free rice which we both really...

Came here for my first experience of eating at a sit-down restaurant in Tokyo. And boy did this place set a pretty damn high bar. The bone broth was exceptional, the noodles bouncy, the meat superb! Adding spice and onions only elevated it to a higher level. If you don't order extra noodles, take advantage of the free rice and soak up that broth to eat it. I've never had ramen blow my mind from what I thought were some great ramen from the States. It was a nice treat for myself to find this by accident, as I walked...