たけちゃんにぼしらーめん (Takechan Niboshi Ramen in Chofu, Tokyo)

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たけちゃんにぼしらーめん

Takechan has been dishing out quality niboshi ramen since the mid-2000s near Chofu Station. It’s the kind of warming ramen you need after a day in the nearby mountains. Dried fish from six parts of Japan, Hokkaido kombu, local pork, and local chicken turn a standard style into something special.

The mountains you say? This was in mid-May, a time of year when you can still catch a few cherry blossoms up on Mt. Takao on the far west side of Tokyo. It’s a leisurely hike to the top, and if you follow the ridge trail a few kilometers farther, you’ll be all alone among the pink sakura and red momiji.

Here’s a hiking map for reference.

I can recommend many hikes in Japan based on your skill level. Takao is quite easy, especially if you take your time.

Chofu Station is a stop for the express train between Shinjuku and Takaosanguchi. AKA this is a solid choice for post-hike eats. A sign inside lets you know that you’ll be fueling your body’s recovery with a preservative and chemical seasoning-free bowl. The ingredients are mostly sourced locally as well.

Shoyu, shio, tsukemen, and mazesoba. The shop makes their noodles in-house. Beautiful round things that slurp with ease.

The gyoza was a solid choice. My group of hikers stayed a bit longer drinking draft beers and eating plate after plate of these tasty dumplings. Only 380 yen for six.

The master, Sakamoto-san, is a second-generation ramen chef, taking over from his father who ran a small ramen cart in the past.

The shop moved a few times before settling here in Chofu for the past decade or so.

Who’s up for another hike?

Official site here.

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