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Foodle Reviews
on 14 Jun 2022
つけめん + チャーハン + ギョウザ / Tsukemen + Cha-han + Gyoza / Maruchō - Kamifukuoka, Saitama
Old school Tokyo style tsukemen, fried rice and gyoza. The soup uses chicken carcasses and katsuo, with shoyu tare. Noodles are house-made.
The last shop to open with a direct connection to Maruchō in Ogikubo. Run by a husband and wife, for the most part no photos are allowed inside the shop other than the food. Open since 1971.
on 15 May 2022
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of the legendary Maruchō in Ogikubo. Marushin at one point had nine different norenwake shops, most of them have now closed. Family-run, 21 total seats. Open since 1965.
on 26 Jul 2020
Recommended bowl: Deep history
Marushin is another legendary Ogikubo ramenya with a deep history. The shop was first opened in 1950, by master Yamagami-san, a soba master from Nagano Prefecture who also happened to be one of the five original masters to open the legendary Ogikubo shop Maruchō in 1947. After Maruchō's success, four of Maruchō's original five masters branched off to open their own shops, Marushin being one of them. The bowls here are nostalgic old-school Tokyo style, made with... More
Recommended in Tokyo
Address
Japan, 〒167-0043 Tokyo, Suginami City, Kamiogi, 1-chōme−24−２２ シンエービル
Hours
Phone
+81333914809
Price Range
Based on country average
$$ (¥1,000–2,000)
