Ramen Nishino — Restaurant in Tokyo

You order via machine, where everything is listed in Japanese, but if that's a problem for you, the English version is posted on a laminated paper to the left of it. Cash only.

The broth, which is made up of 3 different components, has an incredibly deep taste that arrives in stages after drinking it. It cycles through almost all the savory tastes Japanese cuisine has to offer while not being too heavy in any way. I'd recommend blowing on it because I burned my tongue, but rather too hot in the beginning than too cold.

The noodles are thin and long, so if you can slurp, go for it. Eaten together with any of your toppings or sides (I had wantan), the taste is full, rich and will strengthen you after a long day's work.

The basic option, just ramen with greens, two slices of Cha Shu and one Naruto will cost you around 900¥, which is alright, considering this place is listed as a recommendation in the Michelin Guide.

All in all, not the perfect ramen (although I wouldn't know how to describe that) but most definitely worth a visit! Plus, it's in a quiet and peaceful street off the hustle of Tokyo, so it's perfect...

Dined on a weekday evening. I ordered chuukasoba and mayo-chashu rice. Thin straight noodles, naruto, chashu, in delightfully delicate broth. Seemingly undecorated in appearance, scrumptiously effective in taste.

The mayo chashu rice was nice to finish with. Mayo and sauce, chilled chashu, green onions, and nori on top of rice. I can see why this place is popular. I came at the beginning of dinner service and the place filled up quickly.

I had help from pictures on the web to find this place, it was easy to miss. Now that I know where it is, I will be coming back.

Thank you...

Another famous ramen shop from my beloved Koike group.

Located in a small, dark alley in the quiet neighborhood of Hongo Sanchome, the shop can be a bit hard to find if you do not pay close attention to the small light sign in front of the shop.

Like most shops from the Koike group, the noodles here are arranged elegantly and the light soya-niboshi soup serves as a more refined take on the traditional chuuka soba. The slow-cooked charsiu is also executed perfectly, which seems to be a signature of the Koike group.

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