[Tokyo, Ikebukuro] MENYA NAKAGAWA — Tokusei Tori Shio Ramen (Special Chicken Salt Ramen), ¥1,290 [Visited May 2025]

Store Information

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MENYA NAKAGAWA (池袋/つけ麺)

★★★☆☆3.73 ■予算(夜):￥1,000～￥1,999

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I'm glad it's open all day.

Visit and Queue Information

The inside of the store has a cafe-like feel and is bright and clean.

Perhaps because of that, I got the impression that there were a lot of solo female customers and couples.

Ordering and Payment

Please note that only cash can be used at the ticket machine.

Tokusei Tori Shio Ramen (Special Chicken Salt Ramen)

This time, “Special chicken salt ramen (1,290 yen)” was selected.

Usually it is cheap at 890 yen.

By making it special, flavored eggs, seaweed, and chicken/pork chashu are added.

Although there was no line, it seemed that many people had entered the store just before I entered, so I had to wait about 10 minutes for my order to be served.

Let's get it then.

Soup

You can choose from soy sauce or salt on the menu, but personally, I often choose salt at the first restaurant I go to.

The reason for this is that with salt, the flavor of the kaeshi itself is more subtle, making it easier to understand the flavor of the soup stock.

The soup tastes like chicken at first, followed by shellfish in the aftertaste.

The soup tasted delicious, but I could smell a bit of chicken bones or chicken skin in the aftertaste.

Although salt makes it easier to understand the flavor of the soup stock, it also has the disadvantage of giving off a smell and harshness. .

Noodles

Thin straight noodles.

It gives a crisp and crisp impression.

It goes well with relatively light soups.

If you drink the soup alone, you will smell the smell of chicken bones or chicken skin, but when you slurp the noodles, the wheat flavor will mask it, making it delicious.

Chashu (Braised Pork)

There were two types of chashu: chicken and pork.

chicken char siu

Chicken chashu is breast meat that is cooked at a low temperature.

It feels a little dry, so I think it can be made at home using a low-temperature cooker.

I'm a fan of saving delicious food for last, so I think it's possible that if I ate it late, the soup might have cooked a little and made it dry, so I recommend eating it early.

Pork Char Siu

It's quite thickly sliced, and it's also cooked at a low temperature.

Is it the loin part?

It's juicy and you can really feel the flavor of the meat.

Rare types of chashu are often served thinly sliced, so thick slices are nice and filling.

The rare type tends to have a too strong meaty texture, so please be careful if you don't like it.

This soup maintains its juiciness even when cooked.

Even if you feel the meat when you first eat it, I think it's possible that you intentionally eat it until it's fully cooked towards the end.

Flavored egg

Flavored eggs are normal.

The color of the egg yolk is not dark, the egg material itself is not unique, and I think the seasoning is normal.

Impressions and Rating

I thought it was normal overall.

The soup has a distinct flavor of chicken and shellfish, so you can feel that they are trying to create a taste similar to those found at ramen restaurants that cost 2,000 yen per bowl.

This point is good, but I personally felt that the smelly parts of the chicken bones came out, which was a negative point.

I've written it quite badly, but I think it's cheap for 1,290 yen with this flavor and chashu and flavored egg.

And although it's a little far from Ikebukuro Station, I think the price point in Ikebukuro is worth evaluating.

In addition to salt, the menu has soy sauce and tsukemen, and tsukemen seems to be the restaurant's favorite, so I think I'd like to try tsukemen next time.

I think soy sauce has a stronger flavor from Kaeshi than salt, so I think it can mask the smell, so I'm also concerned about that.

Summary