[Tokyo, Tokyo Station] Tsugaru Niboshi Hirakoya — Toku Koikuchi (Special Rich Dried Sardine Ramen), ¥1,480 [Visited September 2025]

Store Information

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Tsugaru Niboshi Hirakoya (Tokyo/Ramen)

★★★☆☆3.50 ■Budget (night): ¥1,000 - ¥1,999

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Visit and Queue Information

If there is a line, buy a ticket first and then join the line.

The queue is in front of the ticket machine and in the stairway space behind it.

So, although it looks like there is no queue, there is definitely a queue. .

I visited around 3:45pm on a Sunday, neither lunch nor dinner, but there was still a line of over 20 people.

The estimated waiting time was 45 minutes, but we were able to be seated at around 16:05, and the rice bowl was served at around 16:20, so the total time was just over 30 minutes, so I get the impression that the estimated time is a little longer.

It's a popular store with both Usagi and Kaku, so it's inevitable that there will be lines, so we recommend visiting with plenty of time to spare.

The situation at the time of my last visit was ``here』

[Tokyo/Tokyo Station] Tsugaru Niboshi Hirakoya Special Koikuchi 1,480 yen [Visited in August 2025]

店舗情報 店名：津軽煮干 ひらこ屋 営業時間：10:30～22:30（Lo 22:00） 定休日：なし アクセス：東京駅構内 東京駅一番街地下1階 東京ラーメンストリート内 本店は青森にあり、食べログ百名店の常連で、食べログ上では青森のラー

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Ordering and Payment

Menu

The ticket machines have pictures that are easy to understand, but there is no explanation of the taste, such as Koikuchi or Light, so you may need to do some research in advance.

By the way, Koikuchi uses pork bones and dried sardines for the soup stock, and the light version is based on dried sardines.

The shop's favorite is Koikuchi, which is also used in many of the images.

Special Koichi

Last time I visited, I went there with a stomach ache, so I thought I wasn't able to fully enjoy the experience, so I'm coming back here.

This time also “Special Koikuchi (1,480 yen)” was selected.

About 10 people were shown around to be seated, and it took about 15 minutes for the rice bowl to be served, probably due to the number of batches of food being prepared.

Let's get it then.

Soup

You can really feel the dried sardines, but you can also feel the sourness and bitterness of the dried sardines.

They say they purposely serve it with less kaeshi so that you can taste the dried sardines, but the salty taste is stronger than the last time I ate it.

That being said, compared to regular ramen, it has less salt.

Once you've enjoyed your dried sardines, pour some of the ramen sauce on the table around once, and the salt concentration will be just right.

Last time, I took two laps, but on this day, I only needed one lap to get the flavor just right.

Noodles

The noodles are thick and curly.

The surface is smooth, and when you bite into it, it has a chewy texture, giving it a fairly soft impression.

The wheat flavor is weak.

Last time, due to the smoothness of the surface, I felt that it didn't mix well with the soup, but this day I got the impression that it matched well, perhaps due to the softness of the boiling process.

Char siu ①

Char siu contains various parts.

Basically, it's a peach, and we are very particular about cooking it differently depending on the parts: peach, rump, and nakasen.

First, start with a thick, large piece of chashu.

It's well-cooked, juicy and meaty, but not dry.

Char siu ②

This one has quite a bit of fat, and you can also taste the flavor of the pork.

This smokiness is good as an accent.

Flavored egg

Ajitama (Seasoned Egg) has a slightly sweet flavor that goes well with soup.

Rather than eating Ajitama (Seasoned Egg) alone, we recommend scooping soup and Ajitama (Seasoned Egg) together into a spoon.

Impressions and Rating

Overall it was delicious.

My impressions are generally the same as those I had when I ate the belly bread last time, but I think this time it was more delicious.

I don't think this is because of my belly pan, but rather because I'm used to operating it.

I think the softer level of boiling is the correct way to boil it.

Also, there is a notice on the table that states that they purposely use less salt because they want you to taste the dried sardines, but I don't think people would normally read this. .

I don't think they would have thought to put ramen sauce on it if they weren't told, so I think they may have changed it by increasing the salt content a little.

Well, this is just my imagination. .

I think they are still going through a lot of trial and error, so I hope to be able to visit again after a short period of time.

Summary