麺屋龍

I got both soy sauce and salt The salt was simple and the soy sauce was delicious with the soup stock. It's a nice shop where you can give proper consideration to customers.

I ordered Hatcho Miso ramen. It was delicious enough to say "Uma!" From the first bite. The clerk's response was good, but since there was no parking lot, it was 4 stars.

It's open from 9am on most days, so I'm stopping by in the morning jogging. Even though it's so delicious, I can eat it without waiting in line, so I always use it. I received a limited edition shrimp and lobster salted hand-kneaded noodles for 1000 yen. The taste of shrimp is working. This was also delicious. I visited again and ate a special salt of 1000 yen this time. The noodles were hand-kneaded. The char siu is delicious as before. The hand-kneaded noodles were a little wide, but thin and fluffy, and I had never eaten them recently. The soup is not salty and I don't know what it tastes like, but it's very delicious. I think 1000 yen is cheap with this. I visited around 17:00 on Saturday. One customer. I ordered a special soy sauce ramen for 1000 yen. As for soba, it seems that you can choose thin noodles or curly noodles, so I made thin noodles. Ramen came out without waiting so much. Four low-temperature cooked pork and one chicken are juicy and delicious. The yolk of the egg is quite toro-type. The thin noodles are a little soft and I don't like them. The soup with chopped onions was delicious.

⊙.☉ say there would be such a delicious noodle shop in a place like this In fact, I visited to look at a certain web. The basic menu is like soy sauce and salt, and other limited menu there are several kinds, but chose 1,000 yen special soy sauce ramen because it is the first visit. You can choose whether to either thin noodles or hand rubbing noodles when passing the meal ticket. Choice noodles rubbing hands mislead. It was Chakudonburi is, noodles rubbing the hands of out flat slightly crystal clear soy sauce soup, roast pork are two types of three and a soft-boiled taste ball, and is seaweed is two. Slightly sweet soup us at stake well as curly noodles. Such delicious ramen, Nante in the place like this, was a ramen shop that person each is immersed in a like a sense of superiority in the know. It has gotten to be limiting of the Angler soup stock. Is it tough in cosplay? If there is a little cheap or ingredients, isn't it? As regular is delicious, it may be good.

About a 5-minute walk from Nippori-Toneri Liner "Yazaike Station". It's in a residential area, but if you follow Google map, you won't make a mistake. I heard that you are doing ra in the morning from 9:00 this time. The shop was like a counter with 8 seats and a table for 2 people at Corona. ------------- 2021.9.25 postscript I visited around 13:00 on Saturday, but about half of them are in. Most of them are female customers. Today is "Saury Day", so we recommend "Saury Niboshi Chinese 950 yen (salty sauce, thin noodles)" I asked for "Koiniboshi (salt) 1000 yen". For "Saury Niboshi Chinese", you can choose the noodles (hand fir noodles, thin noodles) and the taste (soy sauce, salt). This time, I chose salty sauce and thin noodles. This is a hit. The soup is a "crisp" soy sauce, but it has no horns and is full of the mellow aroma of saury. The whole grain ultra-fine noodles are outstandingly delicious here with medium water. Initially it was firm, but as I gradually sucked in the noodles, it tasted like new men, and I was happy with this noodle. The ingredients are 3 kinds of rare char siu, chopped onion, trefoil, and a little green onion, which is a good accent without losing the balance at all. It was a good Chinese noodle without complaint. "Koiniboshi (salt)" was a so-called rich niboshi ramen. It seemed to use various kinds of dried sardines (including saury clause), and it was a wonderful soup, as it was rich but never too thick and was attacking to the limit. Is there a lot of water here? Fried medium-thick noodles. This also fits. Three kinds of char siu, fine white onion, and a little rock paste made a good accent, and it was a good sardine ramen without complaint. After all it is a store owner with a good taste. I thought it would be nice if there was a ball of thin noodles (luxury) w ------------- I visited after 10:30, but about half of them entered, but since then, they have been coming to the store one after another, so I think I didn't have to wait, but I think it's a popular store that is always full. This time, it was only open for 2 days, "Miso only". Therefore, it was not a meal ticket but cash settlement. This time, there were 3 choices, "Dragon type ginseng (grilled miso) 1100 yen", "Dragon's wrath (spicy miso) 1050 yen", and "Ryujo Torami (Hatcho miso) 1050 yen". I asked for "Dragon type ginseng (grilled miso) 1100 yen" with whole grain thick noodles (or hand fir noodles) "Dragon's wrath (spicy miso) 1050 yen". Donburi in 7 or 8 minutes. "Dragon type ginseng (grilled miso) 1100 yen" was a moderately rich miso soup with a slight sweetness, which was a rare soup. Speaking of force, it feels like Kotechan, and I think it goes well with whole grain thick noodles. As for the ingredients, thickly sliced ​​pork char siu was thickened with a finish of fine green onions, and it was delicious with a refreshing feeling. "Dragon's wrath (spicy miso) 1050 yen" seems to be able to increase the spiciness, but this time I asked for it by default, but it was about spicy. Minced meat and tofu with a little sourness added to it with Hanasansho, etc., so to speak, it's like mapo tofu noodles. I think this also went well with the whole grain flour of thick noodles. If you can eat it, you may want to add rice. As a whole, I received a unique miso ramen that is full of originality. I think it's the store owner's sense that it's unique and well organized. Next time, I would like to have a regular menu.

It takes more than 30 minutes to walk from Nishiarai Daishi Station or the Shajin Liner, and it seems that it was originally a snack in a place where there is not much traffic. I ordered soy sauce ramen and rice for a total of 900 yen with a meal ticket, and while waiting at the counter, it was weak, but the smell of fish and shellfish in the store was floating, so I imagined that it would be similar to the seasoning I had eaten in the past. The ramen served is looking, brown soup, green onions It is composed of spinach, chicken breast char siu, and rare pork char siu. Chicken oil has a stronger impression than seafood, and I can't say that it resembles that restaurant I ate in the past. (If you dare to write in the same direction, [coloring]) Is it because the amount of chemical seasoning used is small that you don't get tired of eating it? Unfortunately, the effect of the rare char siu makes the soup slimy and the noodles are too soft. The extremely low survival rate of ramen shops is due to overspending of initial investment, and a good location is better than a lot of people passing by A place to make a profit. Like Arakawa's "Tanpopo", this store is difficult to understand and is located in a place that is not crowded, but I think it is a store that we are looking forward to developing in the future.

I'm a local, so I think it's superfluous, but it's a ramen shop that I don't see much in this area. A highly conscious ramen that has been carefully selected and carefully selected one by one, and the charcoal is also a rare charcoal cooked at low temperature, boiled egg toro toro. it tastes very good. But honestly, I don't really like it. I choose things that are junk, voluminous, addictive to eat, and easy to use on a daily basis, so I don't rank high as an option. The access is not good, and the atmosphere of the shop and the clerk is included, so it is a surprising shop as a location. But maybe a few months later, it's a store that can become a ridiculously prosperous store. I visited on weekdays, so that tendency may already be on weekends.

You can enjoy ramen made by a former French craftsman. You can use goosefish and yellowtail for a limited time ramen, and you can meet a cup that is not often found at other shops. By the way, the limited time when I came to the store was nodoguro and crab soup stock. The low-temperature cooked char siu was also exquisitely cooked and had a beautiful pink color and was delicious.