Chiyoda City, Tokyo, Japan｜麺屋いまむら 半蔵門店

Visited on Saturday around 4pm. A ramen shop near Hanzomon Station. Ordered delicious spicy miso ramen and chashu rice. The spicy miso is included in the package, so being able to change the flavor as you go is a great thing. The most important part is the ramen, which has a rich soup that goes perfectly with the noodles. The chashu rice on the side is also exquisite. I want to visit again!

A small shop with about 10 seats at the counter. I ate a large bowl of Niboshi Soy Sauce Ramen. This one has 225g of noodles and costs 800 yen (tax included), the same as the regular size. The noodles are medium-thick and transparent. The char siu is thick, but when you bite into it, the flavor comes out and is very delicious. They also have tonkotsu ramen in their lineup, so I'd like to come back.

Miso ramen is very delicious. This is my impression of miso ramen. The noodles are thinner than regular miso ramen, and have an egg-colored texture with a springy texture. Comes with spicy miso for a different taste. The toppings are traditional ramen toppings such as chashu pork, seasoned eggs, menma, seaweed, and chopped green onions. Its characteristics are the mellow flavor of the seafood-based miso soup, which is well-coated with chewy sides, and the meaty, firm pork that gives it a hearty impression. This is a general review. I think it's a ramen that is particular about it, but I also think it's a ramen that doesn't have a lot of quirks. That's because the toppings are a little too theoretical and I feel like they somehow lose out to the soup. It seems like a lot of work was done to re-season the menma and other dishes, so I wonder if it would be okay if the chashu was roasted, the seasoned eggs were seasoned, and there were parts that had a strong salty taste. I felt that. The soups, such as the tsukemen (a separate menu) and tonkotsu ramen, are very delicious, so you can enjoy any type of ramen. If anything, the flavor is strong, but not so strong that it feels bitter. Naturally, the noodles are different, so I think it takes a lot of time and effort.