Suginami City, Tokyo, Japan｜Yamachan

Nostalgic Tokyo pork bone soy sauce ramen. The char siu was very soft and the soup wasn't too heavy, just delicious. I love garlic, so next time I can add bean sprouts and cabbage, so I'm looking forward to making various arrangements. From Ogikubo Station, take a bus and get off at Nissan Motor-mae. It was worth going all the way on a different route than usual. It was a shop I wanted to go to every week if it was nearby.

The first time I went was when I was 3 years old with my father. At that time, the previous generation was in charge. I remember when my younger brother and my mother were waiting for us at home, I brought a hotpot and had them take it out. More than 40 years have passed since then. I can't say I'm a ramen connoisseur, but I've been to a lot of ramen shops over the years, but my favorite ramen (including memory correction) is this salt butter ramen. The soup, noodles, chashu, oil, everything is addictive. It is said that only a few percent of restaurants last for several years, and I am really happy that they have continued to provide the same taste for several decades, even though the location is far from convenient. I hope that you will continue to enjoy this flavor without any problems.

I don't really understand each person, but there are reviews here and there. I wonder if it's people who go too far to the conscious system. I often eat garlic char siu with the default flavor. The soy sauce-based back oil chacha is topped with chopped garlic, as you can see in the photo. Just the right amount, not a violent amount. This is it! That's what I feel. People who said they didn't like garlic should press the button that says "garlic" to buy a meal ticket and eat it... I don't know. Some people say that they are unfriendly, but they say thank you when you enter the store and thank you when you leave.