[Tokyo, Shimbashi] Ramen Edoichi — Tokusen Wadashi Soba Kai (Special Japanese Broth Noodles with Shellfish), ¥1,480 [Visited July 2025]

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Ramen Edoichi (Shinbashi/Ramen)

★★★☆☆3.54 ■【新橋駅3分の和出汁ラーメン専門店】和出汁が香る至極の一杯「拉麺 江戸壱」 ■予算(夜):￥1,000～￥1,999

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Special Japanese soup soba (shellfish)

For the basic menu, choose from dried sardines, shellfish, and back fat.

This time it seems to be the simplestSpecial Japanese soup soba (shellfish) 1,480 yen” was selected.

The rice bowl was served in about 5 minutes after handing over the ticket.

Let's get it then.

Soup

This soup has a strong taste of shellfish stock.

『amberCompared to other restaurants that claim to have shellfish soup stock, it felt a little bland.

【東京・池袋】宍道湖しじみ中華蕎麦 琥珀 池袋店 中華蕎麦 上 1,300円【2024年11月訪問】

宍道湖しじみ中華蕎麦 琥珀 池袋店 雑色駅という決して有名でない場所で昼飲みの営業にも関わらず、ミシュランビブグルマンの獲得や食べログ百名店に選ばられるほど人気となり、今ではあまりの行列ぶりから『Table Check』からの完全予約制とな

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Noodles

These are medium-thick, flat noodles with a slightly wavy texture that resembles hand-rolled noodles.

These noodles are my favorite because of their chewy texture and the way they blend well with the soup.

Chashu (Braised Pork)

Since the meat is a rose part, it has plenty of fat, but since it's seared, it's less greasy.

The shellfish soup stock was light and the chashu pork was rich, giving the impression that it was floating a little.

chicken char siu

Although the chicken breast was cooked at a low temperature, it was cooked at a low temperature at home level.

rare char siu

The cut is loin and is cooked rare, so you can feel the moist flavor and juiciness of the meat.

I feel that chicken char siu or rare char siu is better suited for shellfish soup.

Wonton

The dough is chewy and has a nice texture.

The bean paste has just the right amount of ginger, and I like that the texture is more impressive than the bean paste.

Flavored egg

Ajitama (Seasoned Egg) has a slightly half-cooked heat, giving it a normal impression.

porcini oil

To be honest, up until this point I had the impression that it was a common ramen that was neither good nor bad.

When I added porcini oil as a flavor change item, the ramen changed dramatically and became full of flavor.

If you add it from the beginning, the flavor will be too strong and you will get bored with it, so if you add it from the middle to the latter half, I think you will experience a dramatic change.

It's not good to add too much, so I think the limit is about 1-2 spoons.

Impressions and Rating

To be honest, it was average, but when I added porcini oil, it changed to the point where I thought it would be worth revisiting.

I'm also concerned about dried sardines and back fat. .

Shinbashi is a bar district, and there are many options for finishing off the meal, not just ramen, so I think I'll visit again, but I think the next time will be in a year or so, so it won't be a priority.

Shinbashi is often closed on Sundays, but the fact that they are open until around 9:00 pm on Sundays is a good point.

I think it would be recommended if you want a light way to finish off your drink in Shinbashi.

Summary