Niboshi Chukasoba Suzuran

"Niboshi Chukasoba Suzuran" is conveniently located just a 1-minute walk from Shinjuku-sanchome Station, at the intersection of Meiji-dori and Yasukuni-dori. As the flagship niboshi-kei (dried sardine broth style) ramen restaurant of the widely popular Hayashida Group in the Shinjuku area, it offers a bowl that perfectly balances the rich depth and easy drinkability of dried sardine broth. Its most distinctive feature is the double soup, which combines a rich niboshi (dried sardine) broth, made from several types of dried sardines, with an animal-based paitan (milky white broth) primarily made from pork bones, chicken carcasses, and momiji (chicken feet). This creates an exquisite balance between the animal and niboshi elements. The lightly thickened broth is crafted to be enjoyed by both niboshi enthusiasts and those less familiar with dried sardine ramen. The noodles, made by Kanno Seimen, are medium-thick, slightly wavy, and high-hydration, offering a pleasantly chewy texture that effectively carries the soup. In addition to their signature Niboshi Chukasoba and Special Niboshi Chukasoba (¥1200), they offer a variety of derivative dishes such as Tsukemen (dipping noodles) (¥950), Mazesoba (mixed noodles) (345g, ¥1050), Seabura Niboshi (dried sardine with pork back fat), limited-time Gindara Niboshi (sablefish dried sardine) ramen, and limited miso ramen. Repeat customers often enjoy comparing different dishes over multiple visits. The chashu (braised pork) is a pink roast, best eaten promptly while still pink, and the thick, railroad tie-shaped menma (bamboo shoots) offer a satisfying texture. Finely chopped onions are an essential topping to complement the niboshi broth, with naruto (fish cake swirl) providing an accent. A classic way to enjoy niboshi ramen is to add a couple of circles of Niboshi-zu (original dried sardine vinegar) from the table around the rim of the bowl, changing the flavor subtly towards the end. A popular side dish, the Shirasu-don (whitebait rice bowl), features kamaage shirasu (boiled whitebait), shredded nori (seaweed), roasted sesame seeds, and grated ginger. When the remaining soup is poured into it, it transforms into "Niboshi Shirasu Gohan" (dried sardine whitebait rice), a unique creation popular only available here. The staff, usually around three people, efficiently manage the restaurant, ensuring good table turnover. The availability of paper aprons also shows consideration for international visitors, making it a strong choice for those seeking niboshi-style ramen in the Shinjuku-sanchome area.