Katsushika City, Tokyo, Japan｜Menya Ittō

Had the chaashuu seafood tsukemen 1550円。All the toppings were delicious, meat was tender, meatballs amazing. Broth was not too fishy and seasoned well. Went around 200pm on weekday so no wait for me. Overall excellent but not sure I would make the trek out here again.

Although I heard their ramen has changed, I really like every part of my bowl, from the soup, noodle, meat to egg, plus the warm soup at the end. Recommend

Menya Ideng is currently one of the top ten ramen restaurants in Japan. It has won multiple championships in Tabelog/RamenDB or has been at the top for a long time. It is definitely a top-notch ramen restaurant! I went to line up the number plates at 1620 that day, but there was no one there, so I picked up the first one XD. At 1700, the clerk came out and handed out the number plate after ordering. My number is 95, which should be calculated from noon. Then it said 1750 to report back, and then we went shopping in the shopping street in front of the station. It was a bit lively. I originally thought that the Shinkoiwa area might be a bit remote XD. Then I went back to the store and there were already about a dozen people queuing in front of it. I took my number plate and entered directly. I ordered the special thick fish noodles + three slices of chicken, pork and barbecued pork. Although I ordered in advance, I still needed Wait, it should be freshly cooked. You can take the water by yourself. It is very cold and there are some small ice cubes. Some restaurants in Taiwan don’t care about the details and just put room temperature water. When the noodles come out, they are no different from those in Taiwan. But in Taiwan, you can’t add some barbecued pork. , but I love Shufei barbecued pork, so I added some. Try the dipping soup first. It is obviously thicker and heavier than the Taiwanese restaurant, and even thicker. The noodles are very cold when eaten alone, and they are hard enough, so they are very chewy. I have never eaten in any restaurant in Taiwan that tastes so good. I am not sure about the problem. Whether it’s the raw materials or the manufacturing process, it has a strong ability to adhere to the soup, and overall it’s great. The Shufei Pork BBQ Pork is very tender and you can taste the original flavor of the meat. However, the Taiwanese store seems to be softer and more tender. I’m not sure if it’s because of the lower temperature setting or the difference in the meat. The Shufei Chicken BBQ Pork is also soft and tender, but not as good as the Taiwanese store. Tender, between the Taiwanese restaurant and Chicken Jijun, but there is a third kind! ! It's so marinated that it melts in your mouth and becomes slender, but it won't break when picked up with chopsticks. It's perfect! It is my favorite among the three types, but it can also be eaten in Taiwan. It is almost the same as Menwu Shinden. The soft-boiled eggs are also alcohol-flavored, but they are not as bitter as those in Taiwan stores, and they are full of fragrance. The semi-liquid yolk is just right and impeccable. It is the most perfect soft-boiled eggs I have ever tasted! The chicken meatballs are similar to those in Taiwanese restaurants. There are two pieces of dried bamboo shoots in the soup, which are crispy, but I prefer the Yingliu style, which is crispy and has almost no fiber. Because the dipping sauce is so good, I won’t say more about how to cut off the soup after eating a little bit.