Tsukuba, Ibaraki, Japan｜活龍 海老蟹専門 甲殻堂

I've tried a shrimp based ramen and my wife a sea urchin based ramen and they were both delicious. The place is not very big, 8 seats at the counter, no tables, and seems to be patronised by young people, university students. Prices are fair. Parking is often full but you can cheat and use kasumi's parking.

I had Fukurai soba with cold potage flavored with shrimp. This summer was (too?) hot. . If a ramen restaurant had a ``chilled'' menu, I would jump at it without reservation. It was hot that day too. Since I had something to do in Chikuho, I had decided from the beginning that I would go to Katsuryu Shrimp, but of course I had to go to Hiyashi. This is what it looks like. What a blessing and a lot of red and white. And the taste that makes you happy. A cool vessel. Cool texture. Shrimp potage is rich but not boring. Crunchy vegetables. I can't express myself well because I don't have enough gourmet vocabulary, but it was so delicious that I was immersed in happiness for about 3 days after eating it. My big regret this summer was that I couldn't repeat it. I wonder if next summer will come soon. . .

I first had it at a ramen fair held in Tokyo three years ago. After that, I had a chance to eat it twice and it was an unforgettable taste. The state of emergency has been declared, so we have come a little farther. As always, it was delicious. Large portions are free. However, the gyoza is a little weird. There was also a takeout shop nearby. The line started at 11am on Sunday. Additional update: April 24, 2022 I prefer the sea urchin tsukemen because of the strong sea urchin flavor. Since the amount of tsukemen is large, it is better not to order medium or large portions just because it is free.