Suginami City, Tokyo, Japan｜Futaba

Ogikubo is full of famous ramen restaurants. It's not easy to run a ramen shop for a long time. The sound of "Ogikubo Ramen" I think there is a brand. Located near the north exit of Ogikubo Station A dried sardine type with a noren curtain called Futaba. A friendly shopkeeper He will explain the menu. Try the signature product, dried sardines ramen. - Wooden interior with a nice atmosphere -The door handle is driftwood ●The table and chairs are square, but the cushions are round. While searching for useless information The ramen came early. Plenty of ingredients. The amount of chashu is incredible. It looks cramped with the big bowl. When you pry open the ingredients My favorite flat, hand-rolled noodles came out. Chewy. The soup has a strong soy sauce flavor. The back fat punch feels good on the brain. It's so delicious. Even though it's backfat, after you finish eating it A mysterious refreshing feeling. It's not just because of sweating. It's strangely addictive. This addictiveness and the store owner's humanity Is this the secret to staying in the fiercely competitive Ogikubo for so long? Humanity doesn't really have a taste, though. It greatly affects the taste of the dish. Special backfat sardine ramen: 1,420 yen

The first time is tsukemen with dried sardines in back fat, This second visit, I had the scallion oil soba. The noodles at this restaurant are mainly curly noodles made from flat noodles. When I submitted the meal ticket, I was asked if I wanted to cool the abura soba I received this time. Did you increase the chilled menu because there is also a summer season? Recently I've been addicted to chilled, so this time I ordered a large serving of chilled. The flavor of the green onion, the mellowness of the oil, and the sourness of the black vinegar on the table go well together. Perhaps because it was chilled, the noodles had a firm texture and each bite had a strong flavor. There is also a default volume, so please be careful if you want a large serving.

★★★★½ Last time, I sipped on the salt that my master, who made me a Ramen Roshi, loved when he was alive, and this time, I was fully satisfied with PP's back fat sardines. ・ The slightly thick soy sauce soup is topped with a snowfall of backfat, almost like refueling. However, contrary to its appearance, it doesn't taste as bad, so you can slurp it up. ・ The yuzu pieces and rock nori make a nice accent, and the scent is also very nice. Needless to say, the noodles are very filling. I want to run a lot of errands in Ogikubo and sip all the seeds. ★★★★½ Special salt. PP is made with dried backfat sardines, and my master who made me a Ramen Roshi used to enjoy slurping salt when he was alive, so I followed suit. ・ Recently, there has been an increase in the number of shio ramen other than salt ramen, and this one is straight forward with ``salt''. Moreover, the taste of salt is thick and delicious. Unlike Kuwabara-san in Ikebukuro, the type of soup that emphasizes the flavor. When you think of salt, you often think of thin noodles, but these are flat, thick noodles. It's a satisfying meal with a thick salty taste. ・ Since it is a special specification, there are two pieces of chashu, one in rose roll and one in roast pork style. It's very meaty and very satisfying. ・ Master, the taste you loved was very delicious. Do you sip a bottle of beer in your hand in your world?