Jikaseimen Ito Ginza

A hidden gem for niboshi (dried sardine) ramen, quietly nestled in the basement (B1F) of a building just behind Ginza SIX, in Ginza 6-chome. Opened in January 2014 as the Ginza branch, it inherits the legacy of 'Chukasoba-ya Ito' founded in Kakunodate, Akita Prefecture in 1988. It boasts a track record of being selected as a Bib Gourmand in the Michelin Guide Tokyo for two consecutive years (2015 and 2016). The signature dish is the 'Nikusoba' (meat ramen) for 950 yen. Its mukachō (free of chemical seasonings) soup, lavishly using niboshi from Kujukuri, suppresses characteristic bitterness and off-flavors, extracting only umami to create a highly pure shoyu (soy sauce) soup. Toppings are a simple four thick slices of slow-cooked pork belly chashu and a small amount of green onions – a no-frills composition focusing on the perfection of noodles and soup. As the name 'Jikaseimen' (homemade noodles) suggests, the noodles are thin and straight, made with low hydration adjusted daily based on temperature and humidity. They offer a distinct firm, 'patsupatsu' texture, approaching the 'harigane' (very firm) texture of Hakata ramen, perfectly carrying the rich niboshi soup and releasing a fragrant wheat aroma with every bite. The 'Chukasoba' (classic ramen) for 800 yen is a simpler version with only green onions, perfect when you want to purely enjoy the noodles and soup. Niboshi Tsukemen (dipping noodles) and Hinaijidori Nikusoba (Hinai chicken meat ramen) are also popular, but all items are available only until ingredients run out, so an early visit is recommended. The interior has only four counter seats and two tables. In the dim B1F space, FM radio plays, creating a unique atmosphere where time flows differently from the hustle and bustle of Ginza above ground. The modest sign and descent into the basement require courage, but it's a rare establishment where you can eat quietly without queues, making it a hidden retreat for niboshi lovers who visit regularly.