Saitama, Japan|麺屋 扇 SEN
Ramen restaurant, at 1085 Sashiogi, Nishi Ward, Saitama, 331-0047, Japan
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Rating
4 (460 comments)
🕙Opening Time
Open Time: 11:00
💲Price Range
¥1-2000
📍Location
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Reviews
More Comments at Google MapEverything here is mad delicious ! My favorite is the Spicy Meat topping you can buy separately it goes well on tsukemen & their ramen ! Also ... watch out for the Limited menu ' the niboshi mazesoba is also really good ' My tip if you planning to go only once Go for tsukemen . If you are close the area and will go more than once ' eat Ramen at first visit , tsukemen on second & limited menu on third !
I had the rich salted soba flavored tama topping and the grilled char siu rice bowl, and it was extremely delicious. It was satisfying to see so many customers lined up (*^^*) I want to eat normal salt ramen next time, so I would like to come back again. I was really impressed by the originality of the ramen (* 'ᵕ' )☆ it's recommended! postscript I went to eat salt ramen (^-^) It was light, elegant and quite delicious. The rich salt tsukemen is also super delicious. The water is delicious and you can't go wrong with it.
A restaurant highly rated in the ramen database. I've been wondering about it for a while, so I went. I went by car, but it seemed difficult to park in the parking lot in front of the store, so I parked in the back parking lot. See photo for location. Sunday noon, almost full. I like dried sardines, so I ordered 830 yen for salt ramen with dried sardines and 330 yen for char siu rice bowl. Salt soba feels that the scent of dried sardines is not so strong and fragrant. Not clear, slightly emulsified soup. It's light but has a strong flavor. good. Noodles are thin straight noodles. Ingredients are char siu, rock nori, chopped onion, bamboo shoots, and green onions. Lately, I've only been eating niboshi ramen with a rich, cement-colored soup, so I thought this light niboshi ramen would also be good. There was also a chair for children in the store. I'm thinking of taking my kids next time.
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