Tabelog ratingThe draw here is the noodle line. Thin house-made noodles are folded into neat parallel strands in a clear amber shoyu broth of chicken and pork stock, layered with niboshi (dried sardine) and bonito. Reviewers credit the shop as a pioneer of this style, and it has been selected for Tabelog's regional ramen Tabelog 100 every year from 2018 to 2025. The business began as a public dining hall in 1951. The third-generation owner turned it into a ramen shop in 2001. The room is crammed with Shōwa-era toys, arcade games and sweets. Every guest gets a small cup of house black oolong tea at the end of the meal, and staff walk departing guests outside and bow.
Nearly every review praises the ajitama soba (ramen with a marinated soft-boiled egg), with its two chashu, one pork and one chicken, and its thick, slow-soaked menma. The sides earn unusual praise. Several reviewers say the chāhan (fried rice) is worth the trip on its own. The gyōza, karaage and garlicky shio karaage also draw repeated compliments. Staff are described as warm, attentive and good with children.
A recurring minority find the broth too gentle or too salty, and call it good rather than revelatory. The sweet glaze on the karaage divides opinion. Other complaints include menu prices shown before tax, staff voices some found loud, one mischarged order, and one long-time regular who felt quality and service had slipped.
Budget about ¥1,000 at lunch and ¥1,000–2,000 at dinner. In 2026, reviewers paid around ¥1,188 for ajitama soba and ¥1,380 for the tokusei chūka soba (the deluxe bowl), which came to ¥1,518 with tax. Weekday lunch sets with ramen, a side and rice ran ¥1,000–1,150. A large chāhan was ¥748, karaage ¥418, five gyōza ¥528, and the Ultra Chamen mixed-noodle refill ¥330.
The shop is good value, especially the weekday lunch sets, which reviewers call outstanding for the money given the very large portions. A few found the à la carte deluxe bowls slightly overpriced once tax was added.
- Getting there: 8 minutes' walk from Hon-Atsugi Station (East Exit) on the Odakyu Odawara Line, or 5–6 minutes by car from Tomei Atsugi IC.
- Payment: cash only. Credit cards, electronic money and QR code payments are not accepted. Menu prices are mostly shown before tax.
- Booking: no reservations, so just walk in. Take a numbered ticket from the tablet at the entrance and expect a wait of 10–35 minutes, longer at weekends.
- Ordering: there is no ticket machine. You order verbally at your seat and pay at the end.
- Seats: 30 in total, with 10 at the counter and 20 at tables. There are no private rooms and no private hire.
- Families: children are welcome, and there is a kids' menu.
- Smoking: non-smoking.
- Parking: 16 spaces (No. 7–9 and 16–28) in the monthly parking lot along the Odakyu Line elevated track. It is on the left of the restaurant if you approach from the north, and it is not the lot directly next to the shop. Tell staff your space number when you order.
- Portions: they are large. One reviewer suggests ordering a regular size and adding a noodle refill if you are still hungry.
