東京煮干屋本舗

It doesn’t get much more niboshi than this. Special niboshi ramen (upper left on the ticket machine), soup nibomashi (thicker than normal), with a topping of ageniboshi (dried and fried baby sardines).

Niboshi, dried baby sardines, are quite common in Japanese ramen, though usually not to this extent. The taste is a bit roasted, a bit bitter, and a bit salty. Import regulations make them tough to bring to the United States. Something about dried fish needing to be gutted before shipping.

Do yourself a favor, get with niboshi when in Japan.

This bowl was good, though it didn’t have initial punch that other shops like Nagi have. This might be a good thing, as this bowl was smooth from start to finish.

The niboshi topping; only for the true niboshi lover.

The shirasu aburasoba was also pretty good. Soupless noodles topped with baby whitefish.

And if you are in the mood for something totally different, Honbo works with Ryoma, a popular tomato ramen shop just north to bring you this great bowl.

東京都中野区新井2-1-1
Tokyo, Nakano-ku, Arai 2-1-1
Closest station: Nakano

Open 11:00-22:00
Sundays 11:00-18:00

Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

本舗 (Honbo in Nakano)

うめや (Umeya in Yokohama)

安福亭 (Anbukutei in Nagaoka)

セロリの花 (Celery No Hana in Kichijoji)

本舗 (Honbo in Nakano)

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うめや (Umeya in Yokohama)

安福亭 (Anbukutei in Nagaoka)

セロリの花 (Celery No Hana in Kichijoji)