Naritake Ikebukuro
『Nishinari King Higashiikebukuro storeAfter enjoying a quick drink, it's a natural way to finish off your drink.
So, ``Naritake Ikebukuro”.
The main store is in Tsudanuma, Chiba Prefecture, and it is a ramen restaurant based mainly in Chiba Prefecture and Tokyo.
Earlier we used hormones to inoculate fat, and now we will inoculate fat with back fat.
The store is located at the east exit of Ikebukuro, or should I say, the south exit of Seibu.
Well, ``Junkudo Ikebukuro Main StoreI think it's easy to imagine that it's near ``.
I visited around 21:00 on a weekday, and the restaurant was fully booked.
The rotation rate is fast, about 5 minutes.
I waited inside the store for a while and was shown to my seat.
Ajitamago Ramen (Seasoned Egg Ramen)
There is a food ticket system, and when you enter the store, you purchase it from the food ticket machine near the entrance.
The only payment method was cash.
This time, “Ajitamago Ramen (Seasoned Egg Ramen) (1,000 yen)” was selected.
Honestly, normal ``Soy sauce ramen (900 yen)” would be fine, but I didn’t want to have to pay too much change, so I chose the 1,000 yen menu.
You can customize the amount of backfat, and the staff will ask you about it when you hand over your ticket.
There are signs on the seats and inside the store, but ``Refreshing (low fat), Normal (high fat), Gitagita (especially high fat)”, and of course “Gigging” I asked.
After being seated and handing over the food ticket, the rice bowl was served in about 5 minutes.
Let's get it then.
Soup
After all, it's back fat.
You can feel the sweetness of the large amount of backfat.
The soup itself has a thick texture to counteract the backfat.
As a soup stock, I personally felt a strong seafood flavor.
The back fat and soup have a strong flavor, but since you can taste the seafood, it doesn't feel as rich as it looks.
There are also bean sprouts and green onions as ingredients, and I think these also help to make it a little less heavy.
Noodles
The noodles are medium thick straight noodles.
It's cooked a little hard and has a strong wheat taste.
It has a strong wheat flavor, so it stands out against the backfat and thick soup.
Since the noodles are coated with back fat, they won't stretch at all, so you can enjoy their firm texture until the end.
I like it hard, so it was a happy miscalculation!?
Chashu (Braised Pork)
There was one thin slice of chashu.
It's a delicious char siu, but since the soup or back fat is the main ingredient, it doesn't really have much of a presence.
Ajitama (Seasoned Egg) child
Ajitama (Seasoned Egg) aubergine is usually delicious, but since the soup and back fat are the main ingredients, I feel like it doesn't really have much of a presence.
You can add toppings or not depending on your preference.
Impressions
I was able to ingest a large amount of back fat and it was delicious.
The fat is getting tougher every year, so you need to eat these foods while you still can.
I think the immorality of eating the fat so late, after 9pm, added to the deliciousness.
As a last resort, I drank black oolong tea after meals, which suppresses fat absorption.
As for the menu, you can also add toppings such as the Ajitama (Seasoned Egg) gyoza that I ordered this time, char siu, barter, and corn.
However, since the back fat and soup have a strong impact, I think that no matter what toppings you add, it will be dull, so personally, I think the default state without any toppings is better.
This time I ate soy sauce, but...Miso Ramen (950 yen)”, so I would like to try that next time.
Recommended if you want to eat rich ramen in Ikebukuro.
