Chiyoda City, Tokyo, Japan｜瀬戸内いりこラーメン 古田島

I've been curious about it for years, and this year I was finally able to go to the store. I had two types of ramen. The buchinibo was quite rich and I liked it. The location is in a ramen hotspot, and next door is one of the busiest ramen shops in Tokyo, and the ramen shop has changed hands many times, but I understand why they have been able to do this for such a long time.

Ordered dried sardines ramen with flavored egg topping. It's not very noticeable because of the waizu next door, but it's very delicious. You can always put it in smoothly◎ postscript I got the abura soba. It was easy to eat and delicious! postscript I got it because it was very special. It's delicious so I think it should be even better (lol)

I received a small portion. It's a pity that the komatsuna is gone. Dried sardines powder was added instead. I like the taste, both concentration and salt. I received a boiled egg with the service ticket, and I am very grateful. ↓Previous post This is my first visit in several months. Just like last time, I will enjoy the crunchy komatsuna with the soup. As always, the soup is delicious with just the right amount of consistency. The seasoned balls are also very good with just the right amount. I would definitely like to try the Goku Nibo Tsukemen as well. If I had to make one opinion, I think the dried sardines topping is unnecessary. The stringy texture doesn't go well with ramen. I visited on a weekday at noon, and for the first time I received a flavored egg service coupon that could be used next time. The deadline is the end of next month, but it looks like I'll be visiting again soon. I'd like to try other menu items, but once I hit a menu I like from the beginning, it's hard to change. ↓Previous post I received Goku Nibo and Aemon noodles. Although the concentration of dried sardines is high, the salty taste is less compared to the dried sardines ramen at other restaurants (although it still has a light concrete color) and is very drinkable. The crunchiness of the komatsuna is also a great accent. The char siu is thickly sliced, soft and perfectly matched with the soup, making it very delicious. There are all kinds of toppings on the table, and if you add pepper to taste, the noodles in the bowl will be gone in no time. The additional order of the dressed noodles was made by slurping up the noodles coated in aromatic oil for a light meal, or by dipping them into the soup to create a tsukemen-style dish that was very delicious and went right into your belly. I almost finished the soup, but I ended up leaving a small amount behind. This area of ​​the west exit shopping street has a ridiculous amount of options, including Iekei ramen, eel, tonkatsu, and abura soba, but I'm glad to have added sardine ramen to my repertoire. I want to repeat it again.