ぜんや

Traveling to the outskirts of Tokyo and into Saitama Prefecture is a common trek for ramen hunters. Niiza Station isn’t so convenient, but that doesn’t stop throngs of people from lining up for hours every day. This is another shop open only for lunch with a closing time of when the soup runs out. Go early.

What makes salt ramen special? Of course, salt is important. Zenya uses Fukushio (福塩) imported from Fujian Province in China.

The soup is particularly nice at Zenya. The master ladles it directly from the simmering pot of ingredients. Usually, ramen soup is prepared in advance, strained, and heated up before serving. If you take a peek in the pot, you’ll see chicken bones, pork meat, onions, and lots of carrots.

The master is a former government worker who left that line of work to make ramen. So many of these types, I love it. Just remember, if you’re in a job you hate, you can always leave and make ramen.

It is good to note that this is one of Kanto’s, if not Japan’s, most highly ranked shio ramen shop, so consider it a good choice for a day out.

Ramen Adventures

ぜんや (Zenya in Niiza, Saitama)

麺処しろくろ (Shirokuro in Kamitakaido, Tokyo)

恵那く (Enaku in Kyoto)

ぜんや (Zenya in Niiza, Saitama)

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麺処 しろくろ (Shirokuro in Kamitakaido, Tokyo)

恵那く (Enaku in Kyoto)

麺処しろくろ (Shirokuro in Kamitakaido, Tokyo)