煮干し中華そば麺屋銀星高円寺

Niboshi, niboshi, niboshi. The stuff is everywhere, and a big difference in what makes craft Japanese ramen so great. Chefs have access to a wide variety of 煮干, dried baby sardines, as well as other dried fish that give ramen that smoky, umami backdrop of flavor.

Niboshi also makes ramen thick, and shops like Ginboshi match a thick soup with dried fish for some noko ramen that really sticks to your ribs.

Like many other shops in this category, they have noko, thick, up on the top of the ticket machine, and a lighter one below. Not everyone likes their ramen soup to resemble a sauce.

I’ll take sauce-level any day. Speaking of sauce, niboshi ramen goes very well with additional flavored oils. Here at Ginboshi they have homemade garlic oil and homemade niboshi oil. Eat about a third of your bowl, and then flavor away.

I wasn’t blown away by this one, but I think on a cold winter’s day it would hit the spot if I lived in the neighborhood.

東京都杉並区高円寺南4-7-1
Tokyo, Suginami-ku, Koenji Minami 4-7-1
Closest station: Koenji

Open 11:30-16:00, 17:30-3:00am
Sunday 11:30-17:00

Ramen Adventures

Ramen Shop Reviews from Japan and Abroad

銀星 (Ginboshi in Koenji)

永斗麺 (Eight Men in Shibuya)

溫柔鄉 (The Tender Land in Taipei)

無垢ツヴァイテ (Muku at the Shin-Yokohama Raumen Museum)

銀星 (Ginboshi in Koenji)

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永斗麺 (Eight Men in Shibuya)

溫柔鄉 (The Tender Land in Taipei)

無垢ツヴァイテ (Muku at the Shin-Yokohama Raumen Museum)