Higashikurume, Tokyo, Japan｜Marume

I had heard about the store from an acquaintance for a long time, but I couldn't visit it because I didn't have the timing. I decided to drop off the acquaintance at a nearby rice ball shop, so I made a long-awaited visit. I like dried sardines ramen, so I ordered all normal ramen. The scent of dried sardines drifting in the store made me hungry, and I waited for about 5 minutes before my bowl arrived. The steam rising from the soup has an irresistible aroma for those who like dried sardines. Mix the soup with a spoon and take a sip... I felt that there was a lot of oil rather than back fat, but it was unbearably delicious. Even if you slurp the noodles and eat them, you can still feel the dried sardines. I can feel the dried sardines all the time, as if the noodles were specially processed. I had a lot of oil, so I couldn't finish the soup, but it was very delicious.

The menu is Chinese noodles with dried backfat sardines, which is probably Tsubame-Sanjo style. They also offer a variety of tsukemen, abura soba, and limited edition items. Since it's my first time here, I'll try the back fat sardines that I've been wanting to try. Nanban pickled dried sardines are provided free of charge on the table. The aromatic flavor of the slightly sour dried sardines and sliced ​​onions go perfectly together! After a long wait, the long-awaited ramen arrived. The rich aroma of dried sardines and the richness of the backfat give it an unmistakable taste. The chewy texture of the chewy flat noodles and the two types of chashu are sure to please. It's hearty and has plenty of condiments such as wood ear mushrooms, green onions, and onions. The owner was kind enough to serve me some flavored eggs. The level of satisfaction was higher than previous reviews. I would definitely like to try the tsukemen as well.

The main dish is Niigata Tsubame-Sanjo style backfat sardine ramen. We also have a rich lineup including Wakayama ramen, abura soba, and Jiro-style noodles. The curly medium-thick noodles go well with the oily soup with dried sardines. There are two types of chashu: low-temperature-cooked shoulder loin and pork belly roll, and the shoulder loin was especially moist and delicious. Although it is difficult to understand at first glance, there is a parking lot If you go in the opposite direction from Kentucky or Family Mart, you'll see a small "round" written on a telephone pole.