中華そば麺壁九年 (Menpeki Kunen in Setagaya, Tokyo)

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中華そば麺壁九年

Extremely solid ramen shops are popping up all over Tokyo these days, and Kunen (Nine Years) is no exception. The master modeled his menu around other solid shoyu ramen shops, with a classic style and a newer niboshi style. Quality ingredients are key in 2022.

The upper left button on the ticket machine will set you straight.

I went with the chukasoba (中華そば). They also have a niboshi-spiked irikosoba (いりこそば). Two choices. Simple.

For repeat customers, there is a constant limited menu as well. Check their SNS for the latest offerings.

The master, Ishoka-san (石岡さん) is a native of the area. He recalls a childhood spent eating at OG shop Harukiya. He’s been crushing west side Tokyo ramen his whole life. The name of the shop literally means nine years, an homage to his nine years in the ramen business. It is quite typical for chefs to work around a decade before opening their own shop.

Congratulations signs adorn the wall, welcoming the new shop into the neighborhood. These are often from neighboring businesses but also, in the world of ramen, come from other ramen shops. Some heavy hitters here like Miyamoto, Noodle Stand, and Nagao from Aomori.

Holy smokes, the egg was top level. There are plenty of ramen shops with top-level eggs these days, but that reddish-orange yolk is something special. You might want to order an extra one.

Official site here.

Twitter here.

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