Sosakumenkobo Nakiryu - Tokyo

The BEST ramen I've ever eaten. The creamy sesame on the top layer of the broth was so extremely delicious. If you need to eat one meal in your trip to Tokyo, be sure that it's this one!

Easy order, inexpensive options, fast service, great thin noodles and a unique broth. I didn't even have to wait too long at 14:00, so if you arrive for a late lunch, you shouldn't have to worry about a long queue in the sun. Overall, an excellent ramen restaurant!

It took me almost 5 years to visit here because it was so out of the way, but was well worth it. I arrived around 1:30pm and waited about an hour from there. The line goes fairly quickly. There’s a menu outside so you can check what you need to get before entering. Once inside, you can select your order from the vending machine. I had the special tantanmen and it was probably the best tantanmen I’ve had. I believe it came with a wagyu brisket because the meat was super tender and juicy. All toppings were great as well including the shrimp dumplings. The noodles and broth were a perfect pair that I ate everything

I went there yesterday for dinner with very high expectations since they got the Michelin star. But it’s far too salty for my palate. I couldn’t remember how many cups of water I drank last night since I was thirsty like crazy. After all Mensho is still the best. And another thing I want to mention is that the way they do to prevent the spreading of coronavirus. I went there with a friend, and the chef removed the safety shield between us, which was so kind. He asked us not to talk without wearing, also very appropriate. But during eating, we talked a bit because the soup was too salty for both of us (which I know we shouldn’t, and we tried to limit as much as possible), and the chef said “Don’t talk” with a (in my perspective) quite loud voice. These confused me a lot, if their rules about coronavirus prevention are that strict, so why he lifted the the safety shield up??? This morning I’m still thinking about it and wonder which disappointed me more, the ramen or the attitude of the chef.

We arrived at 10:10 on a Saturday morning (2/4) and there are 17 people in front of me. Bear in mind that all the party has to be here by the time the chef comes out to ask you how many people you will be. This happened at 10:20, even before opening. By the time the restaurant opened, I counted a total line of 44 people (us being #18 #19). By the time we finally got in at 11:50, there were still 38 people waiting in line after us! The only good thing about the wait is that you can sit or lean against the fence while waiting. The line is also pretty organized. Once we were inside, we ordered through the typical machine that most ramen stores have. You then head to your assigned seat and give the tickets you got from the machine to the waiter. There were 6 bar seats and 3 small tables that seat 2 each. There's also a clean toilet. Food gets prepared fairly fast, and if you're sitting on the counter you can see how meticulously they set your bowl up. We ordered the spicy tantanmen and the sour spicy tantanmen, both signature dishes of the Michelin starred ramen. They're priced at 1,000Y, making it one of the cheapest Michelin meals you'll get. We also ordered steamed dumplings (3 for Y) and chili oil wonton (6-ish for Y). They were both good, but we enjoyed the wonton more.