[Tokyo, Ikebukuro] Japanese Ramen Gokan — Tokujo Shio Ramen (Premium Salt Ramen) + Jidori Ajitama (Local Chicken Seasoned Egg) + Sumibi Oniku Gohan (Charcoal-Grilled Meat Rice) + Reservation Fee, ¥3,290 [Visited July 2025]

Store Information

Tabelog

Japanese Ramen Five Senses (Ikebukuro/Ramen)

★★★☆☆3.94 ■予算(昼):￥1,000～￥1,999

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Visit and Queue Information

Reservations are required.

For reservations,Table check”, and a 390 yen fee will be charged at the time of reservation.

Reservations are opened every Sunday at 10:00 for the next three days from Wednesday to Sunday.

I have the impression that reservations are fully booked within 30 minutes to an hour after the event starts.

This time, it seems that there was a cancellation slot, so I was able to make a reservation on Wednesday and visit on Saturday.

Open the door and enter about 10 minutes before your reservation.

At that time, you will be asked for your name when making the reservation, so please answer.

Ordering and Payment

Only 1,000 yen bills can be used at the food ticket machines, so be sure to have 1,000 yen bills and small change ready before you visit.

Menu

The menu includes soy sauce, salt, limited edition and Gohan (Rice).

They also have a wide selection of alcoholic beverages, including popular craft beers such as Batele and Uchu.

Tokujo Shio Ramen (Premium Salt Ramen) + free range chicken Ajitama (Seasoned Egg) + Sumibi Oniku Gohan (Charcoal-Grilled Meat Rice)

This time, “Tokujo Shio Ramen (Premium Salt Ramen) (2,200 yen)' to 'Free range chicken Ajitama (Seasoned Egg) (220 yen)” and topped it with.

And then, “Sumibi Oniku Gohan (Charcoal-Grilled Meat Rice) (500 yen)” I also asked for it.

The total cost is 2,900 yen, and there is a reservation fee of 390 yen, so the total cost is 3,290 yen.

It seems like they are cooking in batches, or two servings at a time, and the rice bowl arrived a little over 10 minutes after we were seated.

Let's get it then.

Tokujo Shio Ramen (Premium Salt Ramen)

If you choose the special, it will be topped with Kagoshima Prefecture Kurobuta pork loin, Daisen chicken thighs, 2 Kurobuta wontons, Ariake seaweed, Kujo green onions, and yuzu.

Although it is stated in the note on the ticket machine, Jidori chicken Ajitama (Seasoned Egg) is not included as a topping, so if you want it, you will need to purchase it additionally.

Kurobuta pork is used at a slightly higher-end pork cutlet restaurant, yakitori restaurants that also include Daisen chicken, and seaweed from Ariake is an ingredient used at sushi restaurants.

The aim is to make ramen that is purely domestic, so you can feel the attention to detail in everything from the soup stock to the toppings.

Soup

You can really feel the chicken, shellfish, and kelp.

The first half of the palate is dominated by chicken, and the second half is mainly based on shellfish, but throughout, you can also feel the presence of kelp as a base.

Noodles

Although it has a chewy texture, it also has a moderate amount of firmness.

It is also impressive that it is tightly intertwined with the soup.

roast pork

There are two types of black pork chashu from Kagoshima: loin and belly.

First of all, the loin is cooked to a rare degree.

You can feel the rich flavor of the pork, and the fatty part is especially delicious.

The salt is applied firmly to the fat, bringing out the flavor while also giving the rich fat a butter-like impression.

rose chashu

Next is the rose, but this one is well lit.

When you put it in your mouth, it melts in a fluffy way.

It has a rich flavor of meat and fat.

chicken thigh

The chicken thighs have a chewy texture, and you can feel the aroma and flavor of the charcoal.

Wonton

The dough has a chewy texture.

Add the right amount of bean paste, not too much.

You can really feel the texture of the meat, and you can also feel the elasticity of the meat.

Some shops add too much bean paste, making it look like water Gyoza (Dumplings), but they maintain a perfect balance.

Free range chickenAjitama (Seasoned Egg)

It looks like a normal Ajitama (Seasoned Egg), but the yolk is rich.

The seasoning is light and you can enjoy the rich flavor of pure eggs.

Charcoal-grilled garlicGohan (Rice)

The meat is chicken, and there is breast meat and thigh meat that was also included in the ramen.

Cooked to the perfect temperature, you can enjoy the chewy and chewy texture and the juiciness of the chicken.

It's a rice bowl that has a light sauce and is relatively light, allowing you to enjoy the flavor of the chicken directly rather than the taste of the sauce.

Impressions and Rating

Overall it was delicious.

However, I felt like I was eating ramen or an Italian or French course meal.

The soup is just the soup, the char siu is the main dish, and the noodles are pasta. .

And the thing that makes me scratch my head is the price. .

The total cost of 3,290 yen including the reservation fee is understandable since they use so many ingredients, but ramen is ramen. .

If you pay 3,000 yen, you can have a pretty good lunch like Yakiniku. .

Also, if you were to say that if regular ramen costs 1,000 yen, it would be three times as delicious, I think that would be the case.

I would say it's about 1.2 to 1.5 times at most.

There are techniques to make ramen delicious even if it is cheap, such as chemical seasonings, so I feel that it is not good in terms of cost performance.

It's difficult considering the difficulty of making reservations and the price, and I'm sure there are some negative opinions, but delicious is delicious, so I recommend you to try it at least once.

Personally, I would like to visit again and try the soy sauce.

Summary