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Chinese buckwheat ¥ 800

The immediate vicinity of Rikkyo University, is the ramen shop that Hakusu popular in Chinese noodles and friendly taste. Homemade noodles also'm outstandingly delicious soup, but in particularly smooth homemade noodles of workmanship, there is a remarkable thing. It is in the ramen to introduce this time a type that does not choose the most to eat hand, if in doubt First of all I want you to try from here. Since the night is offering a menu that takes advantage Inaniwa Udon of the technology say that buckwheat Inaniwa Chinese, there all means. Since the same Ikebukuro there is also a series ramen shop called "BASSO Doriruman", it is also recommended to try compared both to eat.

Special tori buckwheat ¥ 950

Sometimes won the Japan once in a television program, is Tokyo's leading ultra-famous ramen shop. Ramen created by the shopkeeper that was honed in Japanese of the world, none of deep rich while easily taste. Of course the good of the soup and homemade noodles, Japanese experience everywhere, such as the beauty of the Ready-To-Eat you alive. In competition Tokyo ramen industry, which is one to intensify, still reason to keep shine is supposed to know absolutely if you eat. Not only in the genre of noodles, the best role model tells us that "the true well-established store Ya Nanzo" is here.

Special salt buckwheat ¥ 1250

Even in the Akihabara neighborhood of ramen battleground, popular ramen shop is here to exit one head. "Salt buckwheat" of the signboard menu, a gem of a commitment was also used six different salt of the sea, mountains, lakes and origin. The goodness of each of salt intricately intertwined, creating a taste of this shop unique depth that does not rely on salt. Colorful limited ramen fed out one after another also only interesting thing, is talented noodle shop of the up-and-coming pleasing to not tired even visited many times. Especially if eating salt ramen in Tokyo, here is one of the shop not be removed.

Meat soy sauce ¥ 1000

Shopkeeper is very famous noodle shop native of Osaka, is only here for the noodles to eat in Tokyo. Maximum of Uri, homemade noodles made using a machine called a vacuum mixer. By making firm blend flour and water, it stands out good taste with the aging feeling throat of slippery. There was combined chicken and seafood-based frankly soup, soy sauce ramen signboard menu. In the finish to bring out the pride of noodles of the effect of the most of, irresistible taste for lovers of noodles. Noodles firm, etc. refuse, of ensuring the provision of in that place always the best condition, if you enjoy a glass of shopkeeper whole body.