Tama, Tokyo, Japan｜Ramen Shibamori

Visited during the day on a weekday. The parking lot can accommodate about 10 cars in front of the building, but please be aware that it may be a little difficult to park. recommendation This is a special serving of Uokun Ramen. When you want a punch, try the extra cartilage ramen. This is my favorite place for Mukacho Ramen and I go there regularly. There are many ramen shops that claim to be ``mukka-style,'' but this one doesn't just have a gentle taste, but a full-bodied cup filled with special care. The noodles are made with carefully selected wheat. The thin, slightly curly noodles have a hint of wheat. The chashu pork has a moderate texture, and when you bite into it, the juices come out. Also, kaiware goes very well with this neutral tone. Anyway, it's a well-balanced masterpiece. Shichimi on the table goes well with the strange taste. You can drink up the soup without feeling guilty. The store is well-maintained and is always clean. There are table seats in the back, so it's safe for families. Thank you for the meal.

This ramen restaurant is located along Route 158 (commonly known as Tama New Town Street) between the Tama Center and Nagayama areas. I've been a repeat customer for many years. This restaurant is very particular about the quality of its ingredients, and its noodles are made from 100% wheat flour produced in Nagano Prefecture. The ramen is made with domestic ingredients such as green onions, seaweed, and seaweed, and the soup is free of chemical seasonings, so you can eat it with confidence. (Charshu, flavored eggs, and menma are also homemade) The inside of the store is small, with counter seats on the right side for about 7 or 8 people, and table seats for 4 people x 2 in the back. (The type that requires you to take off your shoes) The toilet is at the back. The most popular is Sakanakun ramen, which has a soup stock made from several kinds of bonito flakes and dried sardines, but they also have collagen-rich cartilage ramen made from boiled pork belly cartilage (in addition to pork, there are also chicken and fish soups) There are a total of 3 types of ramen available, including pork chan ramen that takes you to a further collagen world only available at night. I've eaten all kinds of ramen, and they're all very rich and flavorful, with an addictive flavor that makes you want to keep eating bowl after bowl of soup. However, it's not heavy and I can eat it easily, so I always drink all the soup. I especially recommend the pork chan ramen at night. You could describe it as fish-based pork bone and soy sauce ramen, and the thick yet low-fat soup is sure to be more addictive than other ramen. The appearance of the store, including its location, is unassuming, but I think the taste is number one in this area.

Shibamori is located along Tama New Town Street, but it operates discreetly in a location that is difficult to see. However, there is a parking lot, so it is an easy place to visit. Although it operates quietly in this location, the taste is reliable, no chemical seasonings are used, and the flavor of the ingredients is brought to life with a refreshing aftertaste. Lunch is mainly Uokun ramen and cartilage ramen, and at night there's more pork ramen. Uokun Ramen is a combination of the taste and aroma of seafood and a mellow animal flavor. The cartilage ramen is not too rich and has a unique taste. Buta-chan ramen is different from Hakata's tonkotsu ramen, and is a type of ramen that has never been seen before. All of these things demonstrate the great ability of the shopkeeper. The tokumori comes with flavored eggs, 3 pieces of seaweed, and pork belly and shoulder roast for an extra 200 yen. The side menu also includes meat rice and green onion rice that go well with the ramen. The photo shows the limited edition Chinese noodles, and you can see the owner's ability to make basic ramen noodles. The unusual name ``Noodle Club'' makes it seem like a club or club, but I felt that the owner's dedication to ramen research was reflected in the name.