Tabelog ratingThe chef behind this six-seat counter trained at the late Nakamuraya in Ebina, and his bowl is a textbook example of the Kanagawa style of clear shoyu ramen. He works almost silently and cooks only two bowls at a time. Each slice of chashu is seared to order over a charcoal shichirin, a small tabletop grill, while 80s Japanese pop plays in the background. The shop has been selected for Tabelog's regional "Tabelog 100" ramen list every year from 2018 to 2025.
Reviewers praise the soup above all. It is a layered chicken-and-fish broth built on niboshi (dried sardine) and katsuobushi (bonito), and many diners drink it to the last drop. The springy hirauchi (flat, wavy) noodles are a favourite, though thin noodles suit the shio (salt) version better. The jammy ajitama egg and the smoky seared pork come up in review after review. Many call the negi chashu gohan, charcoal-grilled pork and scallion over rice, essential. Regulars also mention the warm older woman at the front of house and the free sweets tucked into the chopstick drawer.
The main complaint is the wait. Service is unusually slow, and queues of 1 to 1.5 hours are typical, sometimes as long as 2.5 hours. Several diners felt the bowl was excellent but not worth that wait. One found the broth too salty on its own. An older review reported a dropped slice of pork being rinsed and reused, along with a mix-up over an order.
Prices are low. Reviewers in 2024–2026 paid around ¥650 for the basic shoyu ramen, rising to ¥750 after a recent increase. The toku (deluxe, with extra pork and egg) went from ¥850 to ¥950. Negi chashu gohan was ¥250, later ¥300, and a large portion of noodles added ¥100, later ¥150. Lunch typically comes to about ¥1,000, and there is no dinner service.
On price, the value is exceptional. Reviewers note that comparable deluxe bowls cost ¥1,300–1,500 elsewhere, and this one comes with four or five slices of pork and an egg. On time, the value is poor unless you queue early.
- Getting there: 2 minutes' walk from Saginuma Station (North Exit) on the Tokyu Den-en-toshi Line. Turn left out of the exit, then take the first right and the next right.
- Booking: reservations are not accepted, so it is walk-in only. Arrive by about 11:30 to make the first seating, and expect to sell-out risk from around 14:00.
- Queueing: line up in the narrow alley to the right of the shop. If it is full, wait on the left side of the shop and move into the alley in order. Your whole group must be present before you join. The space is cramped and awkward with umbrellas.
- Payment: cash only, at a ticket machine. Credit cards, electronic money and QR payments are not accepted. The machine does not take the new-design ¥1,000 notes, but staff will exchange them.
- Seating: 6 counter seats only, with no private rooms. Groups of three or more should expect a longer wait.
- Children: children are welcome.
- Smoking: non-smoking.
- Parking: there is no parking, though a coin car park is nearby. Bicycles are not permitted.
- Atmosphere: diners eat in near-silence, and the chef rarely speaks.
