Store Information
Business hours: 11:00-21:00 (LO 20:30)
Regular holidays: Same as LaLaport Toyosu
Access: About 5 minutes walk from Toyosu Station on the Tokyo Metro Yurakucho Line Inside the food court of LaLaport Toyosu
The first store opening is ``Junmugi Wantanmen (Pure Wheat Wonton Noodles)”.
A popular restaurant that requires reservations.Pure wheat” The Ramen store is supervised by the store owner, and the store will be open from April 21, 2026 to August 31, 2026.
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Visit and Queue Information
Visit date: April 2026 weekdays
Queue: none
Crowd status:-
Seat: food court
The restaurant is located in a food court, so after ordering, you receive a call bell and wait at your seat.
Since it is the food court of LaLaport Toyosu, it seems to be crowded with families and shoppers.
It can be difficult to secure a seat during weekday lunchtimes and especially on weekends and holidays.
I think it's best to reserve a seat in advance and then place your order.
The situation at the time of my last visit was ``here』
Ordering and Payment
Payment methods: cash, credit card, various electronic money, QR code
You order at the counter, receive a bell and wait at your seat.
This is a system often found in food courts.
TOKYO Wadashi Shio Wantanmen (Tokyo-Style Japanese Dashi Salt Wonton Noodles)
Last time ``soy sauce”, so this time I will use salt “TOKYO Wadashi Shio Wantanmen (Tokyo-Style Japanese Dashi Salt Wonton Noodles) (1,380 yen)” I will have it.
Last time I ate it, I felt that the seasoned egg was unnecessary, but I decided to wait and see, so I added a seasoned egg topping this time as well.
After eating soy sauce, I wonder how much the soup will change the impression even though it is the same Wantanmen (Wonton Noodles).
So let's have it.
Soup
The soup is composed of kelp, chicken, and salt sauce.
When using soy sauce, the flavor of bonito was relatively easy to understand, and even in Japanese soup stock, the impression of bonito stood out first.
On the other hand, salt brings out the flavor of the kelp first.
As for the chicken, it seems that the richness and aroma that comes from the chicken oil contributes more than the stock itself.
I had the impression that the oil on the surface added thickness while supporting the kelp-based flavor.
Noodles
The noodles are thick.
I felt that the boiling quality was a little hard last time, and I felt it was a little hard this time as well.
Immediately after serving, you can feel the flavor of wheat.
For the first few bites, the noodles are strong, and you'll want to enjoy the texture and flour rather than the sense of unity with the soup.
I don't think it's bad for people who like hard textures, but personally I felt it was a little too strong.
However, the impression changes in the second half.
As the noodles absorb the soup and become soft little by little, they develop a chewy texture typical of thick noodles and become more cohesive.
Chashu (Braised Pork)
The char siu is rare char siu.
It's unusual for Ramen in a food court, and it looks a little special. However, since it is quite diluted, it is not that strong in terms of eating response.
Also, since it is thin, it is more susceptible to heat, and if it is soaked in the soup for a long time, it will quickly catch fire. If you want to eat it while it still tastes rare, I think it's better to eat it early.
It's not bad as a topping, but it doesn't have a strong enough presence to determine the impression of this cup, and it was just a part of the whole thing.
Flavored egg
Flavored eggs are slightly hard and half-boiled.
Although the white meat is colored, when you actually eat it, you don't get the impression that it has that much flavor.
The pasteurized yolk itself isn't bad, but as a flavored egg it's not very satisfying.
I felt the same way when using soy sauce, but personally I think it's fine without it.
Wantan (Wonton)
The skin of wonton has a firm texture, and the filling has a meaty texture.
It's good that it's filling, but my first impression is that it's more like boiled dumplings than wonton.
The skin is a little hard, and at the beginning it's more chewy than chewy and light.
This is also the same as noodles, the impression changes in the second half.
As the skin softened a little after soaking up the soup, it became chewy, which I liked better as a wonton.
Overall Impressions
『TOKYO Wadashi Shio Wantanmen (Tokyo-Style Japanese Dashi Salt Wonton Noodles)' I liked it better than the soy sauce I had last time.
The reason for this is that soy sauce makes it easier to feel the flavor of bonito, while salt brings out the flavor of kelp more, and I personally prefer kelp.
In terms of completeness including toppings, like soy sauce, it can be a little tricky.
Wonton and flavored eggs don't seem to be essential, so I personally think regular Ramen is fine.
Overall, the food is delicious enough to be found in a food court.
Also, considering the area of Toyosu, where there aren't that many options for Ramen, I think it's quite a blessing.
However, if you look at it as a Ramen specialty store, it is normal.
I don't think it's worth coming all the way to Toyosu just for this one drink, but I think it's best eaten when you're shopping at LaLaport Toyosu, before or after a movie, or when you have something else to do in the area.
If you are interested, please remember this when you visit Toyosu.
Rating
Taste: ★★★★★★☆☆☆☆ (6)
Cost performance: ★★★★★★☆☆☆☆ (6)
Revisit: ★★★★★★☆☆☆☆ (6)
Summary
- Limited time POPUPRamen store in LaLaport Toyosu 1F food court
- The first one is “Junmugi Wantanmen (Pure Wheat Wonton Noodles)” supervised by the owner of “Junmugi”
- Salt brings out the flavor of the kelp more than soy sauce, and I personally prefer this.
- Delicious as a food court Ramen, but average as a Ramen specialty store
- Recommended to eat when you have something else to do in Toyosu
