Ome, Tokyo, Japan｜ラーメン専門店 紀の家

It was here that I ate Hachioji ramen for the first time, and since then I have been fascinated by the charm of this shop and have been inspired to visit Hachioji ramen. Every time I go camping or fishing in Okutama, I use it with a high probability. The slightly thick dashi stock has a nostalgic and gentle taste that goes well with the slightly thin straight noodles. If you use char siu noodles, the cost performance will suddenly become worse, and the noodles are not enough for men, so I recommend a large serving of 1 piece of toro char siu topping 😋. Grated garlic goes very well with this, so if you add plenty of it, your stamina will be perfect. I'm also grateful that lunch is served until 15:00👍

I've been addicted to this place lately (though I haven't been there that often) It's delicious. The gyoza was also good. After the tonkotsu is done, do you dry it with dried sardines? The soup of dried sardines ramen is often lukewarm, so using regular soy sauce to keep it warm is valuable even in summer.

Old-fashioned soy sauce ramen. The taste is a little strong. Just right for those who like dark food.