Ramen at Nojiji (煮干中華そば のじじR我孫子)

Ramen at Nojiji (煮干中華そば のじじR我孫子)

Photo Views
0
Meal Views
153

Recommended bowl: Easy, normal or heavy?

Nojiji in Kita-Kashiwa. This shop opened in December, 2015. They have a flagship in Tochigi prefecture which opened in 2013, so this is the second branch. The master at the Tochigi flagship is Nojira-san, Nojiji being his nickname. He previously worked at a game company before getting into the ramen business, learning how to make ramen himself. The soup is made using whole chickens, pork bones, and multiple varieties of niboshi. No MSG. There are three thickness levels of soup-- Normal, Easy or Heavy. Noodles here in Kashiwa are ordered via Kanno Seimen, however it's worth noting the noodles at the flagship in Tochigi are homemade. Extra half noodles available for 50 yen. For extreme niboshi lovers, they offer a special super thick niboshi two days a week, limited to 15 bowls per day.

7 / 10