Niboshi Ramen At Koshin

Ramen is like a drug.

If you’ve never tried it before, you won’t understand the lure and it’s appeal.

But once you start, and once you start on the good stuff, there’s no going back.

I’ve discovered this, to the detriment of my quickly expanding belly, that I’ve developed an addiction to ramentsukemen ramen, in particular. Tsukemen ramen is a dipping type of noodle, where the broth is served separately and you dip your noodles into the broth before slurping it down.

First, I have to announce something. My slurping is getting better. After a lot of practise, I think I can slurp quite ferociously and can give some of the ojisan (middle aged men) in the store a run for their money.

I woke up one morning, and had massive withdrawal symptoms of ramen. We quickly Googled the nearest ramen shop, and found one only a five minute walk away!

Introducing Koshin, very much a neighbourhood ramen joint where locals frequent!

Here's what it looks like from outside.
Here’s what it looks like from outside.
Opening hours!
Opening hours!

Obligatory shot of the vending machine. We actually Googled photos of their vending machine before going so we could use Google Translate and figure out what it was.

img_5419My boyfriend had the niboshi ramen. Niboshi is the small, dried sardines that they use generously in mixing with the pork broth. It certainly tasted very different from any other ramen I’ve ever tried. It was lighter, and felt healthier. You also don’t feel as heavy as you normally do after consuming a big bowl of oily ramen.

img_5424
Amidst slurps, boyfriend mumbled how delicious the chashu was.

I went for the tsukemen. I liked the portion size here. Usually for tsukemen they always give you a ridiculous amount of noodles that you are destined NOT to finish, but this was actually the perfect amount. The broth was also very different, it was very thick and had the consistency of a curry. This was delicious! I slurped it up in no time!

Hello, bowl of yum.
Hello, bowl of yum.
I really love the way the Japanese make their eggs. Makes everything so much better!
I really love the way the Japanese make their eggs. Makes everything so much better!

Koshin address and details here!

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Ann Jie

Loves good conversations and hates small talk. Finds people fascinating and wonders why meanies exist. Loves writing violent, graphic short stories but finds horror movies too scary to watch. Follow me on Instagram @annjieslices or tweet me a slice of YOUR life at @annjieslices!

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