The signature shoyu ramen features a dark, complex broth made from whole chicken, chicken carcass, pork bones, dried seafood, and dried tomatoes. The shoyu tare adds nuttiness and smokiness that uplifts the chicken base. Noodles are thin, chewy, and imported directly from Shinasobaya. The broth demonstrates remarkable depth for such a small restaurant — every sip reveals new umami layers.
Tips from diners
The broth is the star — it's made with remarkable attention to umami balance. Slurp it all.
The special tokusei bowl is the full expression of Chef Shima's technique. It features the signature shoyu broth and noodles, topped with plump wontons filled with shrimp and pork, charcoal-grilled pork belly and shoulder chashu, tsurushiyaki-style pork chashu, chicken breast chashu, black truffle (tartufata), sliced negi, and ajitsuke tamago (soft-boiled egg). Every topping is individually excellent and together they create a complete, multi-layered eating experience.
Tips from diners
The wontons are the highlight — the shrimp filling is plump and out of this world. Eat them before they get soggy.
Notice the three different chashu preparations — each one brings different flavor and texture to the bowl.
The black truffle is subtle but adds a luxury element that justifies the special bowl's premium price.
The tantan tsukemen features dipping noodles paired with a sesame-based spicy broth. While not as famous as the shoyu ramen, it represents Chef Shima's versatility. The same premium noodles are dipped into a broth with different aromatic and spice profiles. A refined take on the tantan style.
Tips from diners
If you want heat, this is your order. The sesame adds richness to balance the spice.
The shio (salt) ramen uses the same quality chicken, seafood, and pork base as the shoyu but finishes with salt tare instead. This creates a lighter, brighter profile while maintaining umami depth. The same thin, chewy Shinasobaya noodles cut through the delicate broth perfectly.
Tips from diners
The shio shows a different side of Chef Shima's skill. It's lighter but no less complex than the shoyu.
Chef Shima trained at legendary ramen shops (Shinasobaya, Sugimoto, Kashiwagi, Free Birds) before opening his intimate 6-seat counter in Nishi-Shinjuku. His shoyu ramen features a dark, nutty broth made from whole chicken, chicken carcass, pork bones, dried seafood, and dried tomatoes. The special tokusei bowl comes topped with wontons (shrimp and pork), charcoal-grilled chashu, soft-boiled egg, and truffle. Won 2020 Ramen Shop of the Year. Serves only 60 meals per day, weekdays only, reservation required.
Reservations open at 8:00 AM the day before via TableCheck for time slots 8:45 AM–2:00 PM. They fill up immediately. You must book in advance — walk-ins have zero chance.
The restaurant is open weekdays only (Monday-Friday), 8:45 AM–2:00 PM. Closed weekends and holidays. Plan your visit accordingly.
Book the earliest available time (8:45 AM) for a quieter, more intimate experience. Later slots (12:00–2:00 PM) fill with less refined energy.
Located 5 minutes from Nishi-Shinjuku Gochome Station, Exit A2. The small storefront is at street level in a quiet area.
Only 6 counter seats. Sit directly in front of the chef and watch him prepare each bowl. This intimacy is part of the experience.
Won 2020 Ramen Shop of the Year. Serves only 60 meals per day total. This is one of Tokyo's most difficult reservations to secure.
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