醤油らーめんぜいたく + 焼き餃子 / Shoyu Ramen Zeitaku + Yaki-Gyoza / Ogikubo Ramen Eiryūken - Soka-Matsubara, Saitama
Ogikubo style ramen, consisting of shoyu soup using pork bones, pork feet, chicken carcasses, kombu, niboshi, katsuo and saba. Noodles are house-made with both thick and thin noodles available. Zeitaku toppings include ajitama, extra pork chashu, menma, negi, nori and wontons. Fried gyoza on the side.
The original master trained at Maruchō in Mejiro. He is credited for making tantanmen popular in the area, the 3rd master here went on to open a tantanmen specialty shop in Soka called Goma. The current master is 3rd generation. 15 seats. Open date unknown.
