Iida Shouten Yugawara

Since my first visit in 2020, I have been coming to Iida Shoten almost every year. In the past, I used to line up from late at night, but now it has become a reservation-only OMAKASE system, making it one of the most challenging ramen spots in Japan. This season, I decided to give it a try again, and after several attempts, I miraculously secured a reservation this year! I visited during the peak of the holiday season.Reservations start at 12 PM, so I arrived with plenty of time to spare. I secured some souvenirs from the shop while waiting.When the time came, I purchased my ticket. I couldn't miss out on the double order, so I ordered the wonton-filled soy sauce ramen and the salt-flavored tsukemen, which I hadn't had since my first visit! I also ordered the niboshi (dried sardine) broth, which is my personal favorite way to finish a meal.As the time approached, we were called into the restaurant one by one.The owner greeted each of us individually, and the cooking began.As always, the precision of the movements and the coordination with the staff was simply remarkable.Then came the wonton-filled soy sauce ramen!I was captivated by the beauty of the bowl.Scooping up a generous amount of the broth from the front of the bowl, I took my first sip.The exquisite umami of the ingredients, the rich quality of the fat, and the smooth soy sauce harmonized at an incredibly high level. The shocking deliciousness flooded my mouth!The slightly longer noodles, coated with just a hint of broth, had an incredibly smooth texture, providing a delightful slurp! The unique sensation of the noodles never fails to amaze me!I enjoyed a large slice of chashu in one bite, savoring its juiciness, and immediately slurped up the noodles, reveling in the ultimate combination of fat, carbohydrates, and protein.The wontons had a smooth mouthfeel, and the broth wrapped around them burst with delicious meat juices.The vibrant symphony of noodles, broth, and toppings was flawless!Next, the salt-flavored tsukemen was served!The elegant and refined appearance of the noodles and toppings, along with the stunning clarity of the dipping sauce, was breathtaking!The contrasting sweetness of the fresh white noodles and the noble, fragrant brown noodles paired with the salt dipping sauce and various toppings created a full-course noodle experience.At one point, I poured kombu water over the noodles and slurped them with the ultra-thin shabu meat, which was the peak and highlight of this course for me—an exquisite taste!With the flat noodles in the niboshi broth, I felt my heart and body relax, and I finished this year’s visit to Iida Shoten completely satisfied!This restaurant is renowned as the hardest ramen shop to get a reservation at! It has held the top spot in the national ramen category on this site for about five years!The reservation difficulty is extremely high, but the experience is so moving that it’s worth traveling just for this bowl! Less

✅ Cold Tantanmen with Soy Milk from Yugawara Juuni-an Served with cilantro on the side ⚠️ Limited time only ⚠️ (JPY 2,100) ✅ Shabu Chashu (JPY 400) ❤️ The soy milk soup is drizzled with Iida Shoten's chili oil, creating a beautiful red and white visual ✨✨ First, I enjoyed the noodles on their own. Then, I mixed everything thoroughly from the bottom. The generous amount of meat miso was delightful ✨ The crunchy texture of the large roasted nuts and walnuts added to the experience ✨✨ The combination of cold noodles and shabu meat was simply the best! (((o(♡´▽`♡)o))) It's a 500 km one-way trip to Yugawara, so a day trip might be possible! _φ(･_･ ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡.＊ﾟ＊.｡. Iida Shoten 2-12-14 Doi, Yugawara Town, Ashigarashimo District, Kanagawa Prefecture ☎️ 0465-62-4147 ⏰ 11:00 AM - 3:00 PM Closed on irregular holidays ⚠️ OMAKASE by reservation only Parking available Ticket vending machine outside Less

I finally won the reservation battle for Sunday at 4 PM and visited on Wednesday at noon. I arrived early at 11 AM. The parking lot is quite spacious, so there's no need to use coin parking. Even if you arrive early, you will be called in the order of your reservation (it's a complete turnover system), so arriving 10 minutes early is sufficient. I purchased my ticket at the vending machine outside about 15 minutes before my reservation. Cash, cards, and electronic money are all accepted.I ordered the Shoyu Wonton Chashu Ramen for JPY 3000 and the Soy Milk Cold Dan Dan Noodles for JPY 2100. Surprisingly, there were no customers who ordered just one meal. Some even ordered three! However, it was my first time spending over JPY 5000.The interior has the atmosphere of a high-end sushi restaurant. After being seated, the owner greeted each customer individually. My glass was filled with what seemed to be Javanese tea, about one-seventh full, with no water provided.There is also a noodle-making area inside, and outside, there’s a souvenir corner, making it a major tourist spot.First, I tried the Soy Milk Dan Dan Noodles. The ingredients were all under the soup, presented in a unique way. The homemade chili oil was delicious. Cilantro was served on the side. I usually dislike cilantro, but when I tried it, it blended perfectly with the soup, creating an exquisite flavor change.The noodles were thick and flat, served ice-cold. This was the best Dan Dan noodles I’ve had this year, surpassing Nikaido.The Shoyu Ramen had extremely thin noodles, which didn’t stick together or become mushy as I ate. (Personally, I preferred the noodles from the Dan Dan noodles.)The chashu tasted like high-end sukiyaki. The menma, wontons, green onions, and nori were all delicious.The broth was similar to Toy Box, but the chicken oil was truly delightful.They also have a kids' ramen for JPY 500, so I’d love to come back after the holidays.Noodles: 3.5, Broth: 4.5, Ingredients: 5.0, Restaurant: 5.0, Cost Performance: 3.5 Less

I successfully made a reservation and visited the restaurant. I arrived 10 minutes early, purchased my meal ticket, and checked in. I ordered the wonton salt ramen for JPY 2450, the wonton soy sauce chashu ramen for JPY 3000, and the vegetable rice for JPY 730. *I will review the soy sauce chashu ramen in a separate post.The soup was elegantly crafted, with a rich umami flavor from a blend of high-quality chicken and various types of kombu, complemented by a mild saltiness. The noodles were familiar, with a smooth texture reminiscent of nyumen, perfectly lifting the flavorful broth. The wontons came in two varieties: chicken and pork. They were designed to highlight the natural flavors of the meat, with a wonderfully silky skin. The low-temperature cooked chashu had a subtle smokiness, allowing the meat's inherent taste to shine through. The addition of white shredded leeks was a nice touch.The vegetable rice was quite unique for a rice bowl, featuring the natural sweetness of steamed vegetables that paired well with the ramen broth, making it easy to finish quickly due to its deliciousness and warmth.While the salt ramen was of high quality, it was generally within the expected range of deliciousness compared to the soy sauce ramen, which I will review in another post. Less

After winning the fierce reservation battle, I visited for the first time. I had the wonton soy sauce chashu ramen (JPY 3000). It was my first time spending JPY 3000 on a bowl of ramen, and it was quite an experience!First of all, the aroma was delightful. The broth was delicious. The noodles were straight and on the softer side, perfectly clinging to the broth. The chashu was incredibly fatty and flavorful.There is parking available for 15 cars. I was worried it might be full, but there were plenty of spaces available. Less

I successfully secured a reservation for Sunday at 4 PM, marking my second visit. Just in time, I purchased tickets for the chilled tantanmen and wonton shio chashu ramen, two days before the end of summer. I started with the chilled tantanmen. The presentation was stunning, with mini tomatoes and minced meat hidden beneath the noodles. I was advised by Iida-san to scoop from the top first, then mix everything together for the best experience. The balance of spiciness and sweetness was exquisite. The rooibos tea, which was frequently refilled, complemented the dish perfectly.Next, I enjoyed the wonton shio chashu ramen. The clear broth clung beautifully to the noodles. The two types of chashu, infused with flavor, and the wontons made with soy milk were delicious, leaving me completely satisfied. The staff paid attention to every detail, greeting us warmly at the beginning and bidding us farewell at the end, creating an atmosphere reminiscent of a fine dining establishment. It was a wonderful meal! Less

During the Obon holiday, I finally managed to make a reservation at Iida Shoten on my way back from Yamanashi! ⭐️ I worked hard to secure a reservation through their website! I arrived early, bought my ticket, and waited excitedly to enter the restaurant. Since we were there, we each ordered two bowls. It’s amazing to spend around JPY 10,000 at a ramen shop! The exterior looks like an old store, but once inside, it’s a sparkling clean place where the owner greets you warmly. We took a seat at a table and enjoyed some JAWA tea while waiting for our ramen. **Wonton Soy Sauce Ramen - JPY 2,450** The presentation is simple yet flawless. The noodles are medium-thin and straight, with a delightful texture! ⭐️ They are long, but the slurp and mouthfeel are just perfect! They are slightly softer, but not overcooked at all. The broth has a rich animal-based flavor, and the soy sauce is smooth and incredibly delicious! ⭐️ It has a satisfying richness, possibly from chicken fat, without any unpleasant aftertaste. The toppings include chashu, nori, menma, green onions, and two types of wontons. The chashu was made from TOKYO X that day, and the sweetness of the fat was amazing! It was like high-quality pork shabu. The wontons were filled with chicken and pork, but I preferred the chicken filling. The skin was tender and delicious! **Wonton Salt Ramen - JPY 2,450** The noodles were the same medium-thin and straight as the soy sauce version. The broth is clear but also rich in fat, allowing the animal-based flavor to shine through. The toppings included chashu, menma, white onions, and wontons. The menma tasted like boiled bamboo shoots without seasoning. We swapped bowls and nearly finished all the broth! **Second Bowls** **Tsukemen (Soy Sauce) - JPY 2,500** **Tsukemen (Salt) - JPY 2,500** The tsukemen had a vibrant presentation! ⭐️ The noodles were two types: a smooth, white, high-hydration noodle and a coarser whole wheat noodle resembling soba! I first tried the salt version, then enjoyed the soy sauce dipping sauce like zaru soba, which was delightful. The white noodles had a lovely wheat flavor and were delicious! ⭐️ The dipping sauce was a well-seasoned broth. I preferred the soy sauce for dipping. The condiments for the salt version included salt, plum paste, wasabi, sudachi, and green onions, while the soy sauce version had salt, fuki miso, wasabi, sudachi, and green onions. The accompaniments included pork chashu, grilled chicken, pâté, myoga, edamame tofu, and tamagoyaki. The edamame tofu and chicken were delicious! The tamagoyaki was on the sweeter side. As we enjoyed both types of noodles, the chashu and rich broth came together beautifully! The rich broth had an incredible umami from dried ingredients, making it even more delicious! ⭐️ The chashu was more substantial than it looked, and combined with the sweetness of the fat, it created the perfect dipping sauce. This presentation was truly impressive! ⭐️ My companion said they were getting full, so I finished the noodles myself! While the ramen was great, if I had to choose one, I would recommend the tsukemen! Also, soy sauce is better than salt. For ramen lovers, this is a must-visit restaurant! It was a luxurious experience with both ramen and tsukemen! ⭐️ I will continue to search for the best places that suit my taste and offer great value! Less

On a weekday lunchtime, I finally made my long-awaited first visit. I parked my car in the dedicated parking lot and, following the staff's guidance, purchased my meal ticket from the vending machine just before my reservation time. Thinking about when I might come again made me want to order more, so after some deliberation, I decided on the following:Yugawara Juuni-an's Chilled Tantanmen with Soy Milk (JPY 2,100) + Soy Sauce Chashu Ramen with Wontons (JPY 3,000).The interior features an L-shaped counter with 9 seats and two 4-person tables, all adorned with clean, white wood that gives off a high-end sushi restaurant vibe. In this refined atmosphere, the owner greeted each customer, heightening my anticipation.Within minutes of sitting down, the first dish, the chilled ramen, arrived. The milky soy milk sauce covered the noodles, surrounded by a clear red chili oil, creating an elegant yet impactful visual. The noodles were specially made, medium-thick, straight, and served ice-cold with a slightly firm texture reminiscent of cold pasta. The rich yet gentle sweetness of the soy milk paired beautifully with the moderate spiciness of the chili oil. I continued eating for a while without realizing there was meat hidden underneath. The spicy ground pork, seasoned with various spices, and the crunchy texture of what seemed to be walnuts added a delightful accent. Each component was delicious on its own, but when combined with the soy milk sauce, all the flavors and textures melded together, creating a unique and exquisite taste.After finishing the chilled dish and taking a moment to breathe, the second dish, the soy sauce ramen, arrived at just the right time. The broth was a light brown with low turbidity, slightly less salty, but the fresh aroma of the soy sauce was delightful. The main flavor seemed to come from chicken broth, but it was layered with various umami notes from pork, seafood, shellfish, and kombu, creating a complex yet harmonious taste. Each umami flavor complemented rather than overwhelmed the others, allowing me to enjoy the essence of deliciousness without feeling overwhelmed by complexity. Additionally, a generous amount of chicken oil was poured at the front of the bowl, allowing me to enjoy different flavors with and without the oil, which was a treat for chicken oil lovers. The noodles were thin, straight, and softer, with a smooth surface and a supple elasticity that made them very enjoyable to slurp. The portion was surprisingly generous, and after the chilled dish, I felt completely satisfied—ordering rice would have been unnecessary for my stomach.The toppings included two types of chashu: thinly sliced pork loin and thick-cut pork belly, two types of wontons filled with pork and chicken, menma, and chopped green onions. Everything was delicious, but especially the wontons, which had a generous meat filling and thick, ample wrappers. They were cooked perfectly, fluffy and tender, yet thick enough to maintain their shape, making them easy to eat. This texture is addictive.Although it’s difficult to make a reservation and the prices are not cheap, I felt that the experience was well worth it. It was a great meal! Less

I recently visited the famous Iida Shoten! I had bought fresh noodles in Odawara before and had been curious about this place for years, but it was far away and I never found the right time to go. After checking, I found out that they accept reservations on Sundays starting at 4 PM, so I decided to give it a try and successfully made a reservation! I was lucky, as I heard some people had tried multiple times to get in.I reserved the first slot at 11 AM and arrived 10 minutes early. They have a system where you buy a ticket from a vending machine beforehand, but the limited menu item (Dan Dan Noodles) was already sold out! As expected!! Since I usually order the standard menu on my first visit, I purchased a ticket for the "Shoyu Wonton Chashu Ramen (JPY 3,000)." Additionally, I bought the vegetable rice that had caught my interest.I entered the restaurant a few minutes after it opened at 11 AM. The manager greeted us, and I was impressed by the high level of hospitality. The interior was very clean, and there were staff members assigned to different tasks, such as preparing noodles, wontons, chashu, and rice dishes. It was enjoyable to watch the preparation process from the counter seats.And now, onto the tasting! The broth had a delightful aroma with layers of chicken oil and soy sauce. I usually don’t eat shoyu ramen, but I was moved by the first bite. The chashu, made from TOKYO X and another type, was also delicious. Moreover, the wontons included both pork and chicken, with the chicken wonton being particularly juicy and incredibly tasty. The noodles were thin and chewy, just to my liking.Soon after, I received the vegetable rice. I thought it would just be white rice topped with vegetables, but it turned out to be a gentle, flavorful sauce that was perfect as a palate cleanser. The rice was cooked in a pot, which showed their commitment to quality.Looking around, I noticed several people ordering two types of ramen along with rice dishes. Given that it’s a hard-to-reserve restaurant and quite far away, I thought it might be worth trying two types.On my way out, I bought the souvenir ramen I had reserved in advance and the bulk chashu made from TOKYO X that I purchased on the day.Overall, I was extremely satisfied. The all-inclusive option is JPY 3,000, which is pricey, but definitely worth it! Next time, I’d like to try the salt ramen and also challenge myself to have two types of ramen! Less

I visited Iida Shoten for the first time in a while. In the past, it was known for its early morning ticket distribution system, so I always thought of it as a place to go after staying overnight in Odawara. However, thanks to their transition to a completely online reservation system a few years ago, the time and physical effort required to visit have significantly decreased. As long as you understand the tips for securing a reservation, you can manage to get a seat. This time, I made a reservation while on a trip to Shizuoka.I ordered the wonton shoyu ramen and tsukemen. The shoyu ramen that arrived first was a work of art, with a deep-colored broth beautifully topped with golden chicken oil, perfectly folded noodles, and luxurious wontons. Taking a sip of the broth, I was greeted with the rich umami and depth of high-quality jidori chicken, perfectly complemented by the vibrant aroma and rich finish of carefully selected fresh soy sauce. The homemade, delicate thin noodles had an astonishingly smooth texture, carrying the broth's flavors effortlessly to my palate. The meat-filled wontons with their exquisite skin texture were exceptional, and the overall quality of the dish was truly overwhelming.To be honest, compared to the shocking and overwhelming experience I had years ago when I first tasted this, I might not feel as surprised now, perhaps because I have become accustomed to this style of flavor. Nevertheless, the level of skill and quality of ingredients conveyed in every bite is unparalleled. In today's ramen world, it’s clear why ramen chefs across the country look to this place for inspiration and try to emulate its flavors and atmosphere. Every element is finely honed, creating an unmatched excellence.While the price point for a bowl of ramen is on the higher end, many might feel it exceeds the realm of everyday dining. However, if you can experience this unique and exquisite culinary journey, it certainly offers value beyond its price as a special event during your travels. It was a great meal. Less

On a summery, sunny Saturday, I received an invitation from someone who got a platinum ticket for Iida Shoten, so I took the Tokaido Line to Yugawara. It's great that the restaurant is within walking distance from the station.I chose the summer limited "Chilled Tantanmen with Soy Milk from Yugawara Juuni-an." This is a collaboration between Juuni-an, known for its exquisite tofu, and Iida Shoten, both local favorites. My expectations were high.When it arrived, I was surprised to see just the soy milk sauce and chili oil—such a simple presentation! But as I dug in, I discovered a wealth of ingredients like minced meat and tomatoes. The flavor was subtly sweet and tangy, perfectly balancing the rich soy milk. It was delicious! Although it was quite filling, the soy milk kept it light, so I didn’t feel heavy afterward.Denny's also offered a soy milk chilled tantanmen supervised by Iida Shoten, but Iida himself was determined not to be outdone, which made this dish even more interesting.I paid with PayPay, and I received a 20% points cashback, which was a nice bonus. I hope to be lucky enough to receive another invitation like this soon! Less

I finally secured a reservation and visited my long-awaited spot. I tried both the soy sauce and salt ramen. To be honest, while the salt ramen was delicious, I didn’t feel it reached the quality I expected from Iida Shoten. However, the soy sauce ramen was truly impressive—it made me understand why everyone craves it. The flavor of the soy sauce was so pronounced that I could taste it even when slurping the noodles, which was astonishing. Though the expectations are high, I believe this is a place everyone should visit at least once. Next time, I’d love to try the Tsukemen and any limited-time offerings! Less

The nearest station is JR Tokaido Line, Yugawara Station, which is a 12-minute walk away.This restaurant is known for being reservation only, with slots filling up immediately after they are released. I was fortunate enough to secure a reservation, so I visited on a weekday afternoon. I arrived a bit early, purchased my meal tickets from the vending machine, and waited at the restaurant until my designated time. The sun was quite strong, making it a bit uncomfortable to wait outside.This time, I ordered:- Shio Ramen (JPY 2,100)- Soy Sauce Chashu Ramen with Wontons (JPY 3,000)After a slight delay, I was called in according to the reservation order.The interior features a spacious layout with 10 counter seats and 2 tables, creating a quiet and refined atmosphere reminiscent of a high-end sushi restaurant. I watched the owner’s meticulous and swift movements while waiting. Due to its location and reservation system, it seemed that most customers were ordering multiple dishes, with some even going for three courses along with rice bowls, which was quite impressive.Within about five minutes, the shio ramen was served.- Shio RamenThe saltiness is well-defined, with the umami of the broth taking center stage. The soup has a rich depth from the meat combined with layers of seafood flavor, and the salt seasoning, free from additives, enhances the experience, making it a bowl you can drink to the last drop.The noodles are homemade, thin, and straight. They are supple and easy to slurp, blending well with the soup.Toppings include chashu (Hitachi no Kagayaki), white negi, and menma. The chashu is finely textured and tender, with a refined sweetness in the fat that pairs well with the noodles. While it may not be flashy, the attention to detail shines through in this bowl.After finishing, I was impressed by the thoroughness of exchanging the tray with the bowl, chopsticks, and spoon all at once.- Soy Sauce Chashu Ramen with WontonsThe sharpness and rich aroma of the soy sauce are followed by the deep umami of the jidori chicken and the sweetness of chicken oil. This broth is more robust than the shio, with a luxurious flavor that incorporates the essence of premium meat.The noodles are the same silky, straight, homemade type as the shio ramen.Toppings include two types of chashu (Hitachi no Kagayaki and TOKYO X), two types of wontons (black pork and jidori), menma, nori, and negi. The wontons have thin, smooth skins, and the meat flavor is prominent. The chashu melts beautifully, with a strong meat flavor that I really enjoyed.Before I knew it, I had finished my meal in no time, leaving the restaurant in under 20 minutes even with multiple dishes.Honestly, I thought the high ratings were due to the location and difficulty in making reservations, but that was not the case at all. I had a delightful time enjoying a bowl that showcased the craftsmanship of meticulous work.It was a great meal! Less

Since my last visit on April 9, this is my fourth time returning after about four months.Iida Shoten, known as one of the best ramen shops in Japan, opened in March 2010. It has been recognized as one of the top ramen shops for nine consecutive years from 2017 to 2025 (with 17-23 being EAST and 24-25 being KANAGAWA).Additionally, it has received the AWARD BRONZE for seven consecutive years from 2018 to 2024, and will achieve SILVER in 2025-26.As of today, August 5, there are only seven ramen shops in the country with a rating over 4.0, and Iida Shoten stands out with a remarkable score of 4.34, significantly ahead of the second place, Chuka Soba Tomita, which has a score of 4.06.It is also famous for producing Watanabe, who moved on to Ramen Feel.Located about a 10-minute walk from JR Yugawara Station, the shop has nine counter seats and two tables for four, totaling 17 seats.It operates on a reservation-only basis, with reservations available every Sunday at 4 PM for the OMAKASE menu.Currently, it is recommended to arrive about 10 minutes before your reservation time, purchase your meal ticket first, and then wait to be called by the staff.The regular menu includes:◆ Shoyu Ramen (with three additional toppings & kids' portion)◆ Shio Ramen (with three additional toppings & kids' portion)◆ Tsukemen (choose between shio and shoyu)◆ Various rice dishes*Note: Miso ramen was also available in February and March.When it comes to summer at Iida Shoten, we can't forget the cold noodles made with the famous "Secret Soy Milk and Wasabi" that started being served on August 14, 2014. This dish has become a beloved summer staple, utilizing ingredients from local tofu shops in Yugawara.The cold noodles using the rich soy milk from the Yugawara tofu shop "Juni-an" were introduced on July 25, 2017, under the name "Cold Noodles with Secret Soy Milk and Sudachi Vinegar - Enhanced with Wasabi."The dish features rich soy milk, Sudachi vinegar, fresh wasabi, and edamame paste from Juni-an.Every summer since, the soup and dish name (such as "Cold Noodles with Yugawara Juni-an's Blue Soy Milk, Wasabi, and Sudachi") have been refined and improved.This year's "Cold Noodles with Yugawara Juni-an's Blue Soy Milk, Wasabi, and Sudachi" will be available from July 23 (Thursday) for two weeks until August 6 (Thursday), with a limited offering of about 20 servings per day.On August 5 (Wednesday) at 1 PM, I participated in the reservation scramble for Iida Shoten's OMAKASE, which opened on August 2 (Sunday) at 4 PM. I worked tirelessly on my Mac and iPhone, but couldn't secure a spot for the 11 AM slot. However, I managed to book the 1 PM slot at 16:07 on my Mac!By around 16:10, all slots for this week from August 5 (Wednesday) to August 8 (Saturday) from 11 AM to 3 PM were fully booked.On my first visit on January 12, 2024, I had the "Wonton Shoyu Chashu Ramen," and on my previous visit, I had the "Wonton Shio Chashu Ramen." Today, I was excited to try the limited offering of "Cold Noodles with Yugawara Juni-an's Blue Soy Milk, Wasabi, and Sudachi." I arrived at the shop, wondering if the limited dish would still be available, and was relieved to hear from the staff, "Yes, we have it! ^^"As the ticket purchasing for the 1 PM reservation began, I was instructed to purchase the limited noodles for JPY 2,500 from the digital ticket machine. After confirming my reservation name and meal ticket with a female staff member, we were called in by order of arrival once our meals were ready, and we were guided to our designated seats.Once everyone was seated, Mr. Iida greeted each of us personally. In the kitchen, Mr. Iida and three of his apprentices were working, while there was one female staff member in the hall. Mr. Iida prepared all the ramen, including the toppings.As I watched Mr. Iida make the ramen, I noticed that the limited dish, "Cold Noodles with Yugawara Juni-an's Blue Soy Milk, Wasabi, and Sudachi," was being prepared in the back kitchen, and at 13:12, one of the apprentices brought out the limited noodles for me.The dish featured a large, flavorful simmered eggplant as the main ingredient, accompanied by six to seven shrimp tempura, plenty of mitsuba and bean sprouts, okra, zucchini, mini tomatoes, and edamame. There was also a sprinkle of chopped nori, likely from Juni-an's blue soybean tofu.The cold soup, made with the rich soy milk from Juni-an, was like a chilled potage, with a strong wasabi flavor complemented by the refreshing taste of sudachi.The chilled medium-thin noodles picked up the soup beautifully, and the eggplant and shrimp tempura were incredibly delicious!The abundance of vegetables added a wonderful touch, and the texture and flavor of the blue soybean tofu were perfect for summer.I savored every bite and finished the meal deliciously ⭐︎Mr. Iida's precise mannerisms and warm greetings upon arrival and departure truly made the experience special.It was delicious~ ✨It was a great meal! Less

I visited the renowned Iida Shoten in Yugawara.This was a long-awaited visit to a place I had always wanted to try.After successfully navigating the competitive reservation process, I finally made my first visit.Founded in 2010 by chef Shota Iida, this is a well-known ramen shop representing Japan.Currently, it operates on a reservation-only basis, so it’s not a place you can just drop by for a meal.The idea of traveling to Yugawara just to eat ramen already adds a sense of specialness.I ordered the:⚫︎ Soy Sauce Wonton Chashu Ramen - JPY 3,000The moment it arrived, I was captivated by its beautiful presentation.The clear soy sauce broth paired with delicate thin noodles.It was beautifully garnished with multiple slices of chashu, wontons, seaweed, and green onions.The broth is said to be made from a blend of various local chickens and pork, combined with ingredients from the sea like kombu kelp and dried scallops, as well as vegetables and mushrooms.With the first sip, I experienced a refined and clear flavor, yet it had a deep umami that lingered.It’s not the type that overwhelms with flashiness; rather, the more you savor it, the more depth you discover in the broth.The noodles are also crafted with great care, using domestic wheat.In fact, the blend of wheat is decided every morning based on the day’s conditions, and they make their own noodles.These thin noodles were incredibly smooth, creating a wonderful harmony with the broth.Moreover, the Wonton Chashu Ramen allowed me to enjoy various textures and flavors in one bowl, from the different textures and fats of the chashu to the tender wontons.Iida Shoten prides itself on not using any flavor enhancers and emphasizes the importance of visiting producers to engage with the ingredients.The chef’s commitment to creating "even slightly better ramen than yesterday" is evident in the selection of ingredients, the broth, the noodles, and the presentation.Since 2017, it has won the overall first place in the TRY Ramen Awards for four consecutive years and has been inducted into the hall of fame.After tasting it, I realized that it’s not just about being famous; every aspect of the ramen—from the ingredients, noodles, and broth to the temperature and presentation—is meticulously refined.Visiting Iida Shoten begins with making a reservation.It’s a special ramen that makes you want to travel all the way to Yugawara to enjoy it.I’m thrilled that my long-held wish has come true! It was a great meal. Less

BS-TBS "#Eating Ramen." https://bs.tbs.co.jp/entertainment/ramenwotaberu/ Iida Shoten Part 1 - Ramen Edition #84 Iida Shoten Part 2 - Tsukemen Edition https://tver.jp/series/srtex7fni0Tsukemen Eater: Hiroshi Tanahashi, President of New Japan Pro-Wrestling- Date: August 2, 2026 (24th visit)I made a reservation at OMAKASE for 11 AM, marking my 7th visit in 2026 after a two-week break.I ordered the "Yugawara Juuni-an's Blue Soybean Soy Milk Cold Noodles with Wasabi and Sudachi" (JPY 2500) + "Wonton Soy Ramen" (JPY 2450).The "Yugawara Juuni-an's Blue Soybean Soy Milk Cold Noodles with Wasabi and Sudachi" was a "stimulating" bowl with the spiciness of wasabi and the acidity of sudachi, perfect for a scorching hot day like today.The "Wonton Soy Ramen" had a delightful texture from the wonton skin, which I hadn't had in a year, and it was delicious. Today's chashu was TOKYO X.- Date: July 19, 2026 (23rd visit)I made a reservation at OMAKASE for 11 AM, marking my 6th visit in 2026 after a two-week break.I ordered the "Shio Ramen" (JPY 2100) + "Tsukemen (Soy Sauce)" (JPY 2500) + "Dashi-Wari (Niboshi)" (JPY 220).Today's chashu was TOKYO X for the ramen and Kirishima Kogen Pure Black Pork for the tsukemen.The "Dashi-Wari (Niboshi)" was filled with flat noodles and tasted like a mini light niboshi ramen, which was delicious.- Date: July 4, 2026 (22nd visit)I made a reservation at OMAKASE for 11 AM, marking my 5th visit in 2026 after a two-month break.I ordered the "Soy Ramen" (JPY 2100) + "Tsukemen (Shio)" (JPY 2500) + "Dashi-Wari (Niboshi)" (JPY 220).Both the ramen and tsukemen had TOKYO X chashu.The tofu in the "Tsukemen (Shio)" changed from cubed sesame tofu to a zaru-style tofu topped with wasabi, and the roasted tomato was no longer included.The "Dashi-Wari (Niboshi)" was my first time trying it, and it had flat noodles with no bitterness or astringency, making it light and delicious.- Date: May 3, 2026 (21st visit)I made a reservation at OMAKASE for 12 PM, marking my 4th visit in 2026 after a two-week break.I ordered the "Soy Ramen" (JPY 2100) + "Tsukemen (Shio)" (JPY 2500) + "Dashi-Wari (Katsuobushi)" (JPY 220).Today's chashu was Kirishima Kogen Pure Black Pork for the ramen and TOKYO X for the tsukemen.Before heading back to Tokyo, I bought "Iida's Curry (Frozen)" (JPY 850) at the souvenir shop near Yugawara Station."Iida's Curry" is different from the one I couldn't try during the "Kitchen Car Grand Strategy!" event, but even for someone like me who isn't fond of spicy food, it was delicious with the sweetness of fruits and tender meat fibers.Adding garam masala enhanced the flavor, and while it wasn't spicy, the aroma of spices lingered, causing me to break a light sweat by the end of the meal.- Date: April 18, 2026 (20th visit)I made a reservation at OMAKASE for 12 PM, marking my 3rd visit in 2026 after about a month and a half.I ordered the "Shio Ramen" (JPY 2100) + "Tsukemen (Soy Sauce)" (JPY 2500) + "Dashi-Wari (Katsuobushi)" (JPY 220).Both chashu were Kirishima Kogen Pure Black Pork.The toppings for the ramen changed from the usual menma to bamboo shoots and greens, making it taste fresh for spring.The tsukemen had changes in the sesame tofu and the umeboshi garnish, but it was delicious as always.The Javanese tea was still as good as ever.- Date: March 8, 2026 (19th visit)I made a reservation at OMAKASE for 12 PM, marking my 2nd visit in 2026 after about a month.I ordered the "Miso Ramen" (JPY 2100) + "Miso Ramen Special Rice" (JPY 250) + "Tsukemen (Soy Sauce)" (JPY 2500) + "Dashi-Wari (Katsuobushi)" (JPY 220).The limited-time "Miso Ramen" was retro and visually appealing, with a rich broth that paired well with the chewy yellowish noodles, making it delicious.The Kirishima Kogen Pure Black Pork chashu was flavorful enough to stand up to the miso broth.The "Miso Ramen Special Rice" was recommended to be enjoyed alternately with the miso ramen, highlighting the rich flavors of ginger and sesame oil, which was delightful.The bowl design was also cute.The "Tsukemen (Soy Sauce)" had changed from flat noodles to thin whole wheat noodles, giving it a lighter mouthfeel.- Date: February 11, 2026 (18th visit)I made a reservation at OMAKASE for 11 AM, marking my first visit in 2026.I ordered the "Soy Ramen" (JPY 2100) + "Tsukemen (Shio)" (JPY 2500) + "Dashi-Wari (Katsuobushi)" (JPY 220).The chashu for the ramen was Amagi Black Pork, and for the tsukemen, it was TOKYO X.Once again, the taste was consistently excellent. Less

I had the wonton-filled soy sauce chashu ramen and the salt tsukemen. After several attempts, I finally secured a reservation for this highly sought-after spot and made my first visit. It took about a 15-minute walk from Yugawara Station to arrive. Although the menu is upscale, I couldn't resist the opportunity to try multiple dishes!First, the soy sauce ramen featured a rich chicken oil punch followed by a delightful soy sauce-infused broth. The soft, thin, straight noodles were incredibly slurp-worthy. The pink chashu was absolutely delicious. Next, the salt tsukemen was beautifully presented, allowing me to enjoy the two-colored noodles while changing up the flavors. I realized that many popular restaurants these days aim for this style, and I couldn't help but agree. I'm so glad I finally got to try it. It was a great meal! Less

Following the limited dish, "Chilled Noodles with Blue Soybean Soy Milk, Wasabi, and Sudachi from Yugawara Junian," I enjoyed the popular "Tsukemen (Salt Flavor)."This dish features two types of noodles, "white" and "black," allowing you to experience two different textures in one plate. The "white noodles" are smooth and supple, highlighting the refreshing sweetness of the wheat, while the "black noodles" boast a robust flavor with the nuttiness of bran and a rich depth. I started by savoring them plain, amazed by the distinct flavors. Then, with the addition of condiments like salt, umeboshi (pickled plum), and wasabi, I found myself eagerly reaching for more noodles before I even got to the dipping sauce.The pairing with the mild yet sharp salt broth was exceptional. It was simply the best, and I slurped it up with great enthusiasm!The highlight was the finishing touch with the soup dilution. When I requested "Niboshi" (dried sardines), it was served with warm broth and a little extra "noodle" added in. I was deeply moved by the thoughtful hospitality, ensuring that I could enjoy every last bite.Not only was the flavor outstanding, but this unique establishment also reaffirmed its status as a one-of-a-kind gem with its exceptional hospitality. It was a great meal! (*´◒`*)♡ Less

【Limited Edition】Chilled Noodles with Blue Soybean Soy Milk, Wasabi, and Sudachi from Yugawara Juuni-an - JPY 2,500【Overall Review】This was my first visit in 12 years to this well-known restaurant! The term "incredibly delicious" feels inadequate to describe this amazing creative chilled noodle dish! 【Rating】90 points (Overall 40, Broth 10, Noodles 10, Toppings 10, Uniqueness 10, Service 10) ------------- Details -------------- A ramen outing with my noodle-loving friends. It’s been about 12 years since I last visited Iida Shoten. Although it’s reservation-only, it seems difficult to secure a spot, so I asked a regular to help me with the booking. However, there’s no secret route; I believe they follow a pre-reservation system called "OMAKASE" that opens for a week’s worth of reservations every Tuesday at noon. Upon arriving at Yugawara Station, the atmosphere feels like a hot spring town! After a 10-minute walk, I arrived to find about 15 reservation guests ahead of me. First, I purchased my meal ticket from the digital vending machine. At JPY 2,500 for ramen, this is the most expensive ramen I’ve ever had. Since I was here, I decided to order the "limited chilled noodles" and the "shoyu ramen." While the salt ramen is recommended for a standalone dish, the shoyu is suggested if you’re having it alongside the chilled noodles. As I waited, the owner came over, and I handed her my meal ticket. Soon, I was guided inside the restaurant. On the table, I found a tray, chopsticks, a spoon, Javanese tea, and a cloth napkin. The cold napkin felt refreshing! In a large glass, I was served a generous amount of Javanese tea. Each sip reset my palate, enhancing the flavor of the ramen. The staff refilled my glass multiple times as they noticed it getting low. The entire restaurant was sparkling clean and had a great sense of hospitality! Inside, the team consisted of the owner, the hostess, and three male staff members. The male staff were also dressed in clean white kimonos, adding to the overall cleanliness. After about 10 minutes, my ramen arrived. What a beautiful presentation! Let’s start with the noodles. They were flat, straight noodles with a high water content. Even when cold, they had just the right amount of chewiness, with a perfect texture and exquisite flavor. The noodles were paired with the refreshing acidity of sudachi, the invigorating aroma of wasabi, and the rich creaminess of high-quality soy milk, creating a wonderfully balanced dish. Yugawara Juuni-an is known for its tofu, which has even won awards from the Minister of Agriculture, Forestry and Fisheries. The delightful aroma of wasabi and its umami flavor lingered beautifully, likely from authentic wasabi. The sudachi was refreshingly vibrant. The umami was abundant, making it impossible to stop eating! The toppings included shrimp fritters, blue soybean tofu, simmered eggplant, zucchini, cherry tomatoes, edamame, okra, mitsuba, green onions, and seaweed. The shrimp fritters had a flavor reminiscent of shrimp mayonnaise… There was a generous amount, and it would pair well with rice! The blue soybean tofu was smooth and had a delightful texture. The simmered eggplant released a delicious cold broth, and I thought, "Wow!" The zucchini even had a natural sweetness. Squeezing some sudachi made it even more refreshing! Even after finishing the noodles, the remaining broth and vegetables were incredibly tasty! Before I knew it, I had finished everything. At JPY 2,500, it seemed like an extravagant price, but considering each element, it was justifiable. It was delicious! Truly wonderful! At the right moment, my second bowl arrived. Less

First, the Shoyu Ramen features a clear broth that beautifully combines the rich flavors of chicken and pork with aromatic soy sauce, creating an elegant taste. The thin, homemade noodles have a smooth texture that pairs perfectly with the broth.The Tsukemen is enjoyable as it allows you to compare two types of noodles, letting you fully appreciate the aroma and texture of the wheat. It offers a different experience from ramen, focusing on the noodles themselves.The Vegetable Rice is abundant with colorful vegetables, making it a perfect palate cleanser. Overall, the dishes are delicate and highlight the natural flavors of the ingredients, providing a sense of satisfaction akin to enjoying a full-course meal rather than just a ramen shop. This place is definitely worth a visit, even if you need to make a reservation. Less

○ Order - First Bowl Limited summer special, daily quantity unknown Yugawara Juuni-an's Cold Tantanmen with Soy Milk JPY 2100 Oniku Rice JPY 650 ○ Order - Second Bowl Wonton Soy Sauce Chashu Ramen JPY 3000 Extra Wonton JPY 350 Saga First Harvest Nori JPY 650 ○ Visit Date August 29, 2026 (Saturday) ○ Visit Time OMAKASE reservation at 12:00 for 2 people ○ Guidance Time At the OMAKASE reservation time ○ Impressions TRY Ramen Award Hall of Fame Tabelog National Ramen & Tsukemen No.1 Tabelog Kanagawa Ramen & Tsukemen No.1 Tabelog Award Silver 2025, 2026 As of August 29, 2026, rating 4.35 A must-check for Tabelog users, the national No.1 A ramen lover's dream destination, Iida Shoten in Yugawara "The ramen shop that is hardest to book in Japan" Only those who win the fierce reservation battle can savor this ultimate bliss This was my 10th visit in 2026, after 3 weeks For the first bowl, I unexpectedly had a cold dish again! The Cold Tantanmen was still available!٩( ᐛ )و Visually, it was quite surprising, with hidden ingredients in the noodles. The spiciness was mild, and it was delicious again on my second try!♪ Alongside, I had the Oniku Rice, which I hadn't had in a while (@￣ρ￣@) For the second bowl, I ordered the Wonton Soy Sauce Chashu Ramen and added extra wontons (ﾟ∀ﾟ) Wonton Wonton Soy Sauce Chashu Ramen The sharpness of the soy sauce combined with the rich butter soy sauce is fantastic. The nori soaked in soy sauce and the rice became glossy and incredibly delicious (@￣ρ￣@) Iida Shoten's soy sauce ramen is said to be the best in Japan. If you're seeking the ultimate soy sauce flavor, this is the place. You wouldn't believe it's made without additives; the initial taste and finish are sharp. Once again, it was incredibly delicious (@￣ρ￣@) It was a great meal! Less

I had the wonton shio ramen and the tsukemen (soy sauce).The wonton shio ramen featured a beautifully clear broth, rich in umami from carefully extracted flavors of jidori chicken, various dried ingredients, and seafood.The tender chashu had a deep meaty flavor, while the wontons had thin, smooth skins filled with a generous amount of filling, creating a delightful presence.The tsukemen (soy sauce) was aromatic and sweet even when eaten on its own, showcasing the wheat flavor.After enjoying the noodles with sea salt and sudachi, dipping them into the rich sauce, which was concentrated with deep soy sauce flavor and umami from seafood and meat, transformed the taste into something bold and powerful.The dipping sauce was rich but did not overpower with saltiness, allowing me to savor the layers of umami until the very end. Less

Iida Shoten, a yearly tradition for me!I successfully navigated the reservation battle on a Sunday to return!Ordered menu items:• Wonton Soy Sauce Chashu Ramen• Wonton Shio Ramen• Meat RiceIida Shoten is a renowned ramen destination in Japan. The "Wonton Soy Sauce Chashu Ramen" features a rich soy sauce aroma and a deep, flavorful broth, perfectly complemented by the delicate homemade noodles, exquisite chashu, and juicy wontons. The "Wonton Shio Ramen" offers a mild saltiness that highlights the beauty of simplicity in its ingredients, while the "Meat Rice" is packed with savory meat flavors. The overall experience transcends typical ramen, delivering an overwhelming sense of perfection and delight. I definitely want to go again! It's become an annual event for me! Less

I had attempted to make a reservation seven times before, but I couldn't even reach the reservation screen. However, on my eighth try, I was thrilled to find the reservation page displayed smoothly, so I quickly made a reservation and went there.【Arrival】 I was able to make a reservation for 1 PM on a weekday, so I traveled by train for two and a half hours from Saitama. After a 10-minute walk from JR Yugawara Station, I arrived at the restaurant around 12:20 PM. As expected, there was no one there yet, so I sat on a bench next to the restaurant to wait. By the time the restaurant opened, there were 16 people gathered.At around 12:40 PM, I was instructed to buy a meal ticket from the vending machine by the entrance. After purchasing my ticket, I confirmed the order sequence around 12:55 PM, and I entered the restaurant at 1:07 PM.【What I Ordered】 Since I could order multiple dishes, I bought a meal ticket for wonton soy sauce ramen (JPY 2,450), tsukemen (salt) (JPY 2,500), and a dipping broth (Niboshi) (JPY 220). This was my first time spending over JPY 5,000 on ramen.*Due to the large number of characters and photos, this review will focus solely on the soy sauce ramen.*【From Entry to Soy Sauce Ramen Serving】 It seems that the order of entry is determined by the number and type of orders. Since I entered last, I watched the owner, whom I recognized from TV, as he focused on making each bowl of ramen while observing the staff. About three minutes later, my soy sauce ramen was served.【Broth】 First, I could smell the aroma of chicken fat floating on the surface, followed by a sharp soy sauce flavor. Gradually, the richness of chicken and pork emerged, creating a thick broth. Additionally, the umami from kombu and dried scallops added a mellow flavor without any sharp edges, making it impossible to stop reaching for my spoon.【Noodles】 When I took a bite, the noodles felt soft but not overcooked. They had a pleasant elasticity that responded well when chewed. While the flavor of the wheat was not overpowering, I could taste the sweetness of the wheat more as I chewed, and the smooth texture as I swallowed was delightful.【Toppings】 ◯ Chashu The low-temperature cooked loin made from premium pork from Izu was thin and melted in my mouth, yet it had an astonishingly rich flavor that made it feel almost too good to swallow.◯ Wonton There was one pork and one chicken wonton each. The pork wonton was made with a generous amount of ground meat that had a nice bounce, showcasing the meaty flavor of the pork. The chicken wonton was finely textured, and the filling was melt-in-your-mouth delicious. The larger skin that wrapped the filling was perfectly thick—not too thick or too thin—allowing it to slide down smoothly.◯ Menma The finely sliced, crunchy menma had a subtle soy sauce-based seasoning.Not only were the noodles and broth perfectly balanced, but each topping was also exceptional. I became so engrossed in eating that before I knew it, my bowl was empty.To be continued in "Part 2: Salt Tsukemen..." Less

Iida Shoten, located in Doih, Yugawara Town, Ashigarashimo District, Kanagawa Prefecture, is a ramen shop opened by owner Shota Iida in March 2010. It is now known for its reservation-only system, attracting many visitors from across the country.I ordered the wonton soy sauce chashu ramen. The moment the bowl arrived, I was captivated by the beautiful presentation, which conveyed the meticulous craftsmanship that went into each dish.The broth has a gentle soy sauce flavor that unfolds gracefully, layered with the rich umami of ingredients like chicken and pork. It has a delicate mouthfeel, yet there’s a satisfying depth that makes you want to savor every last drop.The homemade thin noodles are impressively smooth and have a supple texture, perfectly complementing the broth. The chashu is prepared to highlight the unique characteristics of each cut, allowing you to enjoy the different textures and flavors. The wontons strike a great balance between the smoothness of the skin and the presence of the filling, adding a rich accent to the entire bowl.From the selection of ingredients to the crafting of each bowl, the owner’s dedication to his craft is evident. It was a moment to appreciate the skills and commitment that have been carefully honed in Yugawara.It was a great meal! Less

I chose the wonton chashu shoyu ramen, salt-flavored tsukemen, and meat rice.The atmosphere inside the restaurant is incredibly clean, and the sight of Mr. Iida and his apprentices, all sporting buzz cuts like high school baseball players, shows their dedication.The shoyu ramen hit me with its impact from the very first bite.It was a wonderful bowl with a complex and deep flavor, where the pleasant aftertaste of the soy sauce beckoned me to take another bite, again and again.The chashu had a luxurious melt-in-your-mouth sensation, reminiscent of high-end sukiyaki.The tsukemen felt like a course meal, allowing me to enjoy various flavor transformations, much like a traditional Japanese kaiseki. Less

I finally had the chance to visit "Ramen Iida Shoten," renowned as the best ramen shop in Japan, located in Yugawara. Despite my efforts in the fierce reservation battle, I managed to secure just one spot after much struggle. Therefore, I decided to go alone this time, while my friend went to a popular tuna restaurant nearby.Upon entering the restaurant, I was greeted with bright smiles in a beautifully refined space. The warm and attentive hospitality from the owner and staff was truly top-notch. From the moment I sat down, I felt a pleasant tension and anticipation for the ultimate bowl of ramen.Given the precious opportunity, I indulged in both the "Shoyu" and "Shio" ramen, savoring them in that order. The first bowl, the shoyu ramen, arrived with a clear broth that released the rich umami of chicken and the aroma of high-quality soy sauce. Just one sip enveloped me in a profound deliciousness. The homemade noodles, smooth and easy to swallow, paired perfectly with the broth. Next, the shio ramen offered a delicate flavor, with a deep richness from the dashi and a sharp saltiness that harmonized exquisitely, providing a different kind of delight compared to the shoyu.I usually don’t finish the broth for health reasons, but the incredible taste drew me in, and I nearly finished both bowls. After devouring two bowls, I was undeniably full, yet filled with blissful satisfaction. If I ever get the miraculous chance to return, I would love to try the tsukemen and miso ramen next time. This restaurant truly lives up to its name as the best in Japan, both in flavor and service. Less

Iida Shoten is highly regarded among ramen enthusiasts and is sometimes referred to as a "sacred place." It has won the overall first place in the TRY Ramen Awards for four consecutive years, earning a spot in the hall of fame, and has been selected for the Tabelog Award 2026 Silver and the list of Japan's top 100 ramen shops, attracting many visitors nationwide.The bowl I had this time featured a delicate flavor that highlighted the ingredients' natural qualities. The broth was a harmonious blend of chicken, pork, and kombu kelp, resulting in a complex yet well-balanced taste. The homemade noodles, made fresh every morning, had a delightful wheat flavor that paired excellently with the broth. The toppings, including chashu and wontons, were crafted with care, contributing to a high level of overall quality in the dish.I could truly appreciate why this place receives such high praise. Although reservations are required, I felt it was well worth the visit. For those interested in ramen, this renowned shop is definitely a must-try. Less

I finally managed to secure a reservation for the weekday 12:00 slot after a fierce competition. I honestly didn’t think I would get a spot. While I couldn’t eat two bowls like some others due to my stomach size, I chose a menu item packed with ingredients since I was lucky enough to get a reservation.【Ordered Menu】Wonton Soy Sauce Chashu Ramen - JPY 3,000I took my seat at the well-organized counter and began to enjoy the ramen that was served. The wontons included two types: pork and chicken. This was my first time having a ramen with two kinds of wontons, and they were quite large.The chashu also came in two varieties: Kirishima and Tokyo X. The Kirishima was thinly sliced and so tender it felt like it would melt in my mouth, giving it a delicate quality. In contrast, the Tokyo X was slightly thicker, though not excessively so. I enjoyed the differences in texture and flavor.The broth, upon the first sip, released a gentle aroma of soy sauce, and while it was refreshing, it also had a rich umami flavor. The thin, straight noodles had a smooth texture, creating a wonderful harmony with the broth.I usually don’t finish the soup, but here I drank it all.While it’s certainly not cheap and a bit difficult to reach from the city center, the exceptional taste makes the challenge of securing a reservation completely understandable. Less

This restaurant operates on a reservation-only basis, so I made my first reservation and arrived at the opening time of 11:00.There is parking available for about 14 cars, so I think it's fine to come by car.About 15 minutes before opening, the owner encouraged us to purchase our meal tickets.It seems that most customers order multiple dishes, and I also came hungry, having not eaten anything since the day before, so I ordered two bowls.I had the salt chashu ramen and the tsukemen with a dashi broth made from niboshi (dried sardines).I was asked which one I wanted to eat first, and I expressed my desire to start with the salt chashu ramen, followed by the tsukemen.Once seated at the counter, the owner greeted each customer individually, which made me think how polite this place is.They managed the seating for 9 at the counter and 2 tables efficiently between 11:00 and 11:45.First, they served those who were likely to eat three bowls.My salt chashu ramen was brought to me.The broth was a beautiful amber color, topped with large, thin slices of pink chashu, menma (bamboo shoots), and white green onions.I took a sip of the broth first.It was indescribably smooth, with a wonderful umami flavor that was simply delicious.When I tried the chashu, it had a rare texture, and as I bit into it, the flavors burst forth.The noodles were perfectly cooked, soft, and slid down my throat easily.Being hungry, I finished it quickly.Next, I moved on to the tsukemen.To avoid being overwhelmed, I had requested a smaller portion of noodles in advance.The dish included two types of noodles, chashu, Nagoya Cochin chicken, chashu, tamagoyaki (Japanese omelet), and sesame tofu.As I alternated between the two types of noodles, about halfway through, the owner appeared and provided a dashi broth made from katsuobushi (dried bonito) and rare chashu for a flavor change in the second half.I was instructed to pour the kombu water over the noodles and add the chashu to the broth to enjoy together, which I did.Indeed, the noodles took on a new flavor, different from what I had just eaten.The chashu was also tender and paired perfectly with the broth, making it the best.Finally, the leftover broth from the tsukemen was collected, and I was served a mixture of that broth with niboshi dashi and a small amount of noodles added.The aroma of the niboshi transformed the broth into something deep and flavorful, making everything delicious until the very end. Less

Homemade Noodles, No Additives, Top 100 Ramen Shop!!#Iida Shoten Yuugawara Main Branch, Yuugawara (Kanagawa Prefecture)Wonton Shio Chashu Ramen JPY 3000Incredibly delicious!!! The exquisite homemade thin noodles are smooth and chewy, paired with a rich broth made from Hinai chicken.The menma (bamboo shoots) is delicious.The Tokyo X pork chashu is tender and flavorful, and the other type of pork chashu is also exceptional.Pork wontons... made from pure Kinka pork belly.Chicken wontons... made from Yamasui chicken.Both types of meat wontons are fantastic.The nori (seaweed) is also tasty.Tsukemen (Dipping Noodles) Shoyu (or Shio) JPY 2500Incredibly delicious!!! The light and chewy homemade medium-thick flat noodles are served with a flavorful chicken-based shoyu dipping sauce.The dipping sauce is excellent.The Tokyo X pork is cut thicker than in ramen, and the Satsuma chicken thigh is delicious.On this day, it also came with a rolled omelet and tofu.The shabu pork belly and rich kombu broth made an appearance, bringing more happiness.Dashi Warai niboshi JPY 220For just this price, you get a rich dashi made with niboshi (dried sardines), served with a bit of medium-thick curly homemade noodles and nori.It includes kabosu (a type of citrus), but I personally preferred it without.I usually don’t eat tsukemen, but this is a must-try; it has a special feel reminiscent of Kotonoha.Souvenir Chicken Dashi Shio Ramen JPY 1200In the past, I waited 4 hours at an event in Shinjuku, but this was my first time at the main branch. I’m glad I persevered and kept trying to make reservations every week (perhaps because it’s a rare spot).2-12-14 Doi, Yuugawara, Ashigarakami DistrictReservation only from 11:00 AM to around 3:00 PM (until ingredients run out)Closed on Sundays, Tuesdays, and Wednesdays.*Irregular Monday closures may occur.Instagram account available: https://www.instagram.com/r_iidashouten?igsh=MWo0dGp2Yng2eTBiNw==10 counter seats, 2 tables for 4 peopleParking available5 cars in the parking lot across the road, 10 cars diagonally across.For more details: http://photozou.jp/photo/show/1771915/250761120Opened on March 16, 2010Reservations via "OMAKASE" (weekly reservations start every Sunday at 4 PM for the following week)https://omakase.in/ja/r/ic136332 #NoAdditives #Top100 #Ramen #TsukemenRamen 272 Less

【Order】1. Soy Sauce Chashu Ramen with Wontons2. Tsukemen (Salt Flavor) + Dashi with KatsuobushiEvery Sunday at 4 PM, I face my smartphone to participate in the reservation battle for three months. Finally, I managed to secure a reservation!I arrived at 1:20 PM for my 2 PM reservation, and just seeing the exterior of this top-tier restaurant got me excited.At 1:45 PM, I was guided to purchase my meal ticket. I chose the two dishes I had prepared for, while my companion ordered the Salt Chashu Ramen.At 2 PM, I entered the restaurant. The interior was stunning, far beyond what I imagined from the exterior. ✨The world of Iida Shoten unfolded before me, and I was thrilled to see the chef in person.First up was the Soy Sauce Chashu Ramen. They explained the toppings when serving, but all I could remember was that there were two types of wontons. I was too excited looking at the beautiful ramen!As for the taste, it can only be described as reigning supreme in the industry. It was beyond delicious; it was pure happiness!Next was the Tsukemen. The condiments, dipping sauce, and noodles were a visual masterpiece.They provided a detailed explanation here as well, but I didn’t retain much of it. I was too captivated by the beautiful Tsukemen!There were so many unique experiences here: - Eating the best ramen in Japan - Conquering the KANAGAWA 100 Best Restaurants 2025 at Iida ShotenI had never used this phrase before, but it’s time to say it: ☆ I am overwhelmed with emotion!It was a great meal! Less

This is my 230th bowl of the year!I wanted to make a reservation since it's close to Izu Nagaoka Onsen, but unfortunately, I forgot and missed out. However, one of the part-timers had made a reservation for this day! (； ･`д･´) What a surprise! (｡･о･｡)Since I've been here multiple times, they kindly let me take their spot (Godsend ω Godsend).So, I made my first visit to Iida Shoten.I chose the salt Tsukemen and the meat rice!Upon entering, the owner of Iida greeted each of us individually! That’s impressive.Iida Shoten is a place that Fujisaki-san respects!There were definitely similarities to what I learned from the owner of Iida.The Tsukemen came with chashu and sesame tofu, and they explained everything when serving.The chashu was from Kuro-ō (｡･о･｡).In addition to the salt broth, there was another bowl with a soy sauce broth? It had a scent reminiscent of soba dipping sauce, with hints of katsuobushi (dried bonito). I couldn’t hear the explanation well at that moment, but it felt like a small amount of dipping sauce, so I tried it and it was delicious in its own right (　ﾟдﾟ)ﾝﾏｯ!The salt broth was quite mild.Personally, I found the umami a bit weak, and even when I dipped the noodles generously into the broth, it didn’t quite satisfy my taste.While the flavor was good, I personally preferred the salt Tsukemen that Fujisaki-san used to serve (*´﹃｀*).However, towards the end of the meal, they provided a kombu water with katsuobushi and rare meat for flavor enhancement.They explained to use the kombu water with the noodles and add the meat to the broth!They also suggested to eat the meat and noodles together!Doing this allowed the pork's umami to infuse into the broth, enhancing the flavor! The combination with the katsuobushi kombu water really elevated the taste (｡･о･｡).What I thought might be lacking at the start was actually compensated by this (*꒪꒫꒪)ｵｫ delicious (　゜д゜)ﾝﾏｯ!As expected from Iida Shoten.And then, the meat rice! This was incredibly delicious!Fujisaki-san has a similar meat rice that I love and eat every time, but honestly, this was on another level—the meat was unbelievably tasty (*´﹃｀*).I never expected rare pork to be this delicious (｡･о･｡).I felt it shouldn’t just be categorized as chashu, so I referred to it as meat.Personally, the sesame tofu was super delicious (*´﹃｀*)(　゜д゜)ﾝﾏｯ!It was so good that I wished I had more than just one bite.This was more than just ramen; it felt like a complete course (｡･о･｡).If I have the chance again, I’d love to try the salt and soy sauce ramen in succession next time.It seems like they do a full turnover when entering? The place quickly filled up, and most people were having multiple dishes (｡･о･｡).I considered having multiple dishes as well, but I wanted to enjoy the meat rice this time, so I decided against it.I was very satisfied ( ¯﹀¯ ).It was a great meal! m(*_ _)m Less

Iida Shoten is a renowned ramen restaurant located in Yugawara, Kanagawa Prefecture, representing the best of Japanese ramen. Founded in 2010 by chef Shota Iida, it has received high praise from ramen enthusiasts nationwide, being referred to as a "must-try bowl." The restaurant is known for its delicate flavors, utilizing carefully selected Japanese ingredients without any chemical seasonings.The signature dishes are the Shoyu Ramen and Shio Ramen. The clear broth, crafted from the umami of chicken, pork, and seafood, perfectly complements the homemade straight noodles made from domestic wheat. Each ingredient, including the chashu and wontons, is of exceptional quality, allowing diners to fully enjoy the natural flavors of the ingredients.Currently, the restaurant operates on a completely reservation-only basis, requiring online booking prior to visiting. Additionally, there is a souvenir shop in front of Yugawara Station where you can purchase frozen ramen and shumai, allowing you to enjoy the flavors of Iida Shoten at home. Less

I visited this place in Yugawara after a long time. I had just come from Uoshizu and ordered two bowls as usual. Since it had been a while, I went for the classic soy sauce ramen plus salt tsukemen. I think the fat might be getting a bit too much for me now... The tsukemen is incredibly delicious, but the pork fat is becoming a bit overwhelming, making the ramen harder to finish towards the end. However, the flavor is absolutely top-notch. I might just stick to tsukemen next time without ordering extra bowls. Less

**Iida Shoten** Located in Kanagawa, about an 11-minute walk from Yugawara Station. Average budget: JPY 5,000 - 5,999 (as many guests order multiple dishes) Tabelog rating: 4.32 (at the time of posting) 2018-2024 Tabelog Award Bronze 2025-2026 Tabelog Award Silver 2017-2023 Ramen EAST 100 Best 2024-2025 Ramen KANAGAWA 100 Best This was my first visit to "Iida Shoten." The owner is **Shota Iida**. He was deeply inspired by the late **Minoru Sano**, known as the "Ramen Demon," and pursued his ideal bowl of ramen through self-study. In 2010, he opened "Ramen Iida Shoten" in Yugawara. (The current name is Iida Shoten.) Furthermore, he has won the prestigious **TRY Ramen Award (Tokyo Ramen of the Year)**, achieving the top prize, the "TRY Award," four consecutive times, earning a place in the hall of fame, making it one of Japan's representative ramen shops. Before entering, I purchased a meal ticket from the vending machine at the entrance. They also accept credit card payments, making the process very smooth. On this day, I ordered the **Shoyu Ramen** and **Vegetable Rice**. Upon entering, I was impressed by how Mr. Iida personally greeted each customer with warmth and hospitality. When my bowl arrived, I was immediately captivated by its beautifully arranged presentation. Taking my first bite, I was moved by a unique flavor that was unlike any ramen I had ever tasted before. The standout was definitely the broth. Made with carefully selected jidori chicken and kurobuta pork, the broth was layered with fragrant soy sauce, offering a robust umami while maintaining an astonishingly clear aftertaste. The homemade noodles made from domestically produced wheat complemented the broth perfectly, allowing me to enjoy every last drop without getting bored. "Even if it's far away, I want to come back again." This was a place where I could savor one of Japan's finest ramen! It was a great meal. Less

Reservations start at 11:00, and it takes about an hour and a half to drive from Tokyo to Yugawara.Without hesitation, I ordered the "Shio" (salt) ramen and "Tsukemen" (dipping noodles).I couldn't help but notice every move made by the chef at Iida Shoten; everything was done with impressive speed, and all unnecessary elements were stripped away.In front of me was the "Shio Ramen," which had a much stronger pork flavor than my last visit, and it was delightful.The freshly cut white leeks added a wonderful presence, and the texture of the noodles was, as always, exceptional.I finished it in no time.Then came the Tsukemen.Can this dish even be categorized as Tsukemen? The richness of the dipping sauce was unlike anything I had ever tasted before—it blew my mind!With various flavors and a luxurious feel akin to a course meal, it felt like everything was perfectly encapsulated in this dish.Every visit is truly remarkable.Next time, I’ll definitely have to enjoy another round inside the restaurant.The Tsukemen is a must! Less

I was lucky enough to make a reservation online, so I visited Iida Shoten in Yugawara and enjoyed the wonton soy sauce chashu ramen for JPY 3000 and vegetable rice for JPY 730.I arrived at 1:30 PM for my 2:00 PM reservation. Around 1:40 PM, we were instructed to purchase tickets, and about ten customers who were waiting in front of the restaurant started buying their tickets one after another. It felt like there were many regulars as the customers greeted each other. Before opening, a woman who seemed to be the owner came to take our orders.We were allowed to enter at 2:10 PM. There were nine seats at the counter, and I couldn’t see the table seats well, but it seemed like there were one or two in the back. There were six people in the kitchen, which I thought was quite a lot for a restaurant of this size.About 15 minutes later, my bowl arrived. The woman who brought it explained the chashu and wontons, but she spoke quickly and only once, so I only caught that one of the types was Tokyo X.I tried to dig into the noodles with my chopsticks, but the chashu and wontons were stacked high on top, making it hard to get to the noodles. I decided to start from the top and began eating the wontons and chashu, which were both incredibly delicious. The broth was also tasty. Finally, I reached the noodles at the bottom, which were thin and soft.The vegetable rice was served after I had eaten about half of the ramen. To put it simply, it was like a lightly flavored Chinese rice bowl. The seasoning was quite mild, and it paired nicely with the soup. Less

I arrived 30 minutes before my reservation and purchased my ticket from the vending machine outside. When visiting Iida Shoten, you definitely need to try at least two bowls. I ordered the wonton soy ramen and the soy tsukemen.It had been 8 years since my last visit, and the place has evolved. I was impressed back then, but today, I find it hard to express my feelings in words. The depth of the broth, the firmness of the noodles, the balance of the toppings, and the attentive service were all outstanding. It was a wonderful meal. Thank you! Less

I made a reservation for Sunday and arrived 20 minutes early to purchase my tickets. By that time, most of the group was already gathered, and the chairs that had been prepared were filled.- Shoyu Ramen: JPY 2100 - Shio Tsukemen: JPY 2500 - Dashi Wari (Niboshi): JPY 220 - Ebisu Beer: JPY 650 After issuing my tickets, the owner came out to check everyone’s tickets and manage the serving order. The order of dishes and noodle portions were communicated at this time. About 10 minutes past the reservation time, we were allowed to enter. I quenched my thirst with a beer and waited for about 10 minutes before the ramen arrived.- Shoyu Ramen The chashu for today is from TokyoX. The aroma of chicken fat and soy sauce filled the air. The sharpness of the soy sauce was beautifully mellowed by the chicken fat, creating a rich and flavorful broth. The silky chashu was delicious. The chewy, slightly thick noodles were incredibly easy to slurp, showcasing excellent craftsmanship. As the temperature dropped, the broth became milder and saltier. I wanted to finish it all, but I had the tsukemen coming up, so I had to hold back. It may sound rude, but it was like the broth of the highest quality chicken ramen.- Shio Tsukemen The tsukemen arrived about 10 minutes after the ramen. It featured two types of noodles and a salt dipping sauce, resembling a kaiseki meal with various toppings. Along the way, kombu water and thinly sliced salt chashu, which was lighter than the ramen, were also served. The left noodles were different from the ramen, having a firm texture closer to udon, which paired well with the salt and citrus. The right flat soba had a distinct flavor when enjoyed alone or with soba sauce, but it didn’t match well with the salt dipping sauce, leaving a peculiar aftertaste. I wondered if it was meant to be enjoyed with soba sauce... I wished there had been an explanation on how to eat it, including the side dishes. Since this was my first time having multiple dishes, I regretted not reducing the noodle portion as the toppings felt heavy. The dashi wari had a strong niboshi flavor, freshened up with yuzu peel, and included flat noodles reminiscent of udon. However, the saltiness felt a bit overwhelming.It was unfortunate that the foreign staff serving the dishes spoke softly, making it hard to hear the explanations, especially since the tsukemen required some skill to enjoy fully. Overall, it was high quality, and the reputation is well-deserved. I deeply regretted not ordering more thoughtfully and with more ease. Considering the total cost, including transportation, at JPY 10,000, along with the difficulty of making a reservation and the location, this is truly a high-end ramen experience. Less

I had the Wonton Shoyu Ramen at Iida Shoten.First, I took a sip of the broth. The rich flavors of chicken, pork, and seafood intertwined beautifully, creating a clear yet deeply savory taste. The aroma of the soy sauce was elegant, enhancing the quality of the ingredients while maintaining a strong presence.The noodles had a supple and smooth texture. Their harmony with the broth was exceptional, and with every slurp, the flavor of the wheat and the umami of the soup filled my mouth.The star of the dish, the wontons, had a pleasantly smooth skin and a rich filling. The sweetness and juiciness of the meat elevated the overall satisfaction of the bowl.The toppings, including chashu and menma, were meticulously prepared, each element showcasing a high level of quality without compromise. I truly enjoyed this dish as a culinary experience that transcended the typical ramen.It was a supreme shoyu ramen that combined delicacy and strength, making me want to savor every last drop. Less

I regularly participate in the reservation battles, sometimes successfully and sometimes not. Although it’s not listed on Tabelog, I had miso ramen last time, and today I’m finally back to the salt ramen.The deliciousness of the broth and the consistency of the seasoning might be the best I’ve had among all the salt ramen I’ve tried! I feel so lucky to enjoy such a tasty salt ramen. The broth is truly exceptional and incredibly delicious.Today, there was also a pork chashu without a name, and the rich flavor of the pork paired wonderfully with the TOKYO-X, creating a great contrast. I wonder if it will replace the Kirishima Kogen Black Pork. I’m looking forward to it.I often think about having a second bowl, but each dish allows me to focus solely on that one bowl, and I already feel completely satisfied. This place is truly amazing. I hope the apprentices continue to do their best. Less

Iida Shoten in Doih, Yugawara Town, Ashigarakami DistrictCurrently rated 4.31 on Tabelog, recognized as one of the top 100 restaurants since 2017.2018-2024 BRONZE2025-2026 SILVERRDB 99.76, ranked #1 ramen nationwide.■ Visit DateMay 6, 2026 (Friday)■ LocationAbout an 11-minute walk from Yugawara Station on the Tōkaidō Line.■ ParkingAvailable15 parking spaces in front of the restaurant.■ Queue Situation and RulesReservations are exclusively through the popular dining reservation site "OMAKASE."Reservations for the following week go on sale every Sunday at 4 PM.Each time, they sell out in about 10-20 minutes.Cancellations after booking incur a separate cancellation fee.Arrive 10 minutes before your reservation time.Purchase your meal ticket at the touch panel ticket machine located next to the entrance.Cash, cards, and electronic money are accepted.Afterward, your order will be confirmed in sequence (indicating the order of dishes if having multiple).At the designated time, names are called in order, and you enter the restaurant to take your assigned seat.■ Ordering and PaymentThe touch panel ticket machine outside the restaurant accepts cash, electronic money, QR codes, and cards (VISA, MASTER).■ Menu(Each Shoyu/Shio)- Ramen: JPY 210- Wonton Ramen: JPY 2450- Chashu Ramen: JPY 2650- Wonton Chashu Ramen: JPY 3000- Tsukemen: JPY 2500- Dashi-Wari: JPY 220- Vegetable Rice: JPY 730- Meat Rice: JPY 650- Butter Soy Sauce Rice: JPY 380- Clay Pot Rice: JPY 300- Half Clay Pot Rice: JPY 200■ Routine9 counter seats and 2 tables for 4.The owner, Iida, prepares 2-3 servings of ramen at a time.Tsukemen is set by an apprentice, allowing for simultaneous cooking.The dipping sauce for tsukemen is prepared by the owner.The order of preparation is not based on entry order but is arranged to ensure everyone finishes around the same time, starting with those having multiple dishes or children.This time, the first dish was served about 10 minutes after entering.The second dish was served about 20 minutes after entering for the second time.The second dish was finished about 40 minutes after entering.■ OtherI was finally able to make a reservation and visit the main store after a long time.I ordered the "Shoyu Ramen for JPY 2100" and "Shio Tsukemen for JPY 2500" as a multi-course meal.It’s been a while since I had a multi-course meal.Starting with the "Shoyu Ramen"Having been away from the main store's shoyu ramen for two years and trying various delicious shoyu ramen in the meantime, I can confidently say this is overwhelming.It’s on a different level.The difference is apparent from the appearance alone.The clear, refined broth, with an incredible aroma of chicken fat, layers of complex umami, sharpness, and perfectly balanced soy sauce, creates an explosion of flavor.The balance of acidity, the firm texture of the noodles, and the exquisitely cooked chashu combine to create a flavor transition in the mid to late stages that you won’t find elsewhere."Shio Tsukemen"As always, it has a luxurious appearance, reminiscent of kaiseki.I felt that the noodles had slightly changed since my last visit.The white noodles have become significantly firmer and more aromatic, while the black noodles have a different cut and texture.The roasted aroma of the wheat outer skin has intensified, allowing for a more enjoyable fragrance.These black noodles pair perfectly with the bonito dashi soba dipping sauce.I thought it was truly a "challenge to soba restaurants" (as mentioned in my book "What is Authentic?").The dipping sauce has an unparalleled flavor with a strong chicken umami.In the latter half, when the "rich dashi (kombu water)" combines with the "shabu meat," an indescribable explosion of flavor occurs."Dashi-Wari (Bonito)"The refreshing finish of the bonito dashi is irresistible.The dipping sauce is delicious on its own, but this dashi-wari enhances the refreshing sensation.It’s the perfect way to finish.Having been a regular for 10 years, I once again recognized that this is on a different level. Less

After a long time, I managed to secure a reservation amidst high competition—yay!I still lack the vocabulary to fully express the deliciousness, so I’ll jot down a few notes.I visited at 1:00 PM and had:Salt Ramen with Wontons,Salt Tsukemen (with less noodles),Dashi-Wari (Niboshi).Every time, it’s truly an unforgettable experience, and this time was no exception—it was absolutely amazing.I tried the soy sauce ramen last time, but I found myself returning to the salt flavor again, and once more, it was all about the salt (^_^;)The Salt Ramen was incredibly delicious, and the wontons were top-notch.The black noodles of the Salt Tsukemen were just incredible.Each time, they evolve, bringing a depth of flavor, with the wheat's umami hitting you later on.The white noodles were chewy and delightfully slippery.Even just with sudachi and salt, it was delicious enough that I hardly used the dipping sauce (laughs).The sesame tofu was different this time, but it was smooth and creamy—definitely leveled up!The noodles in the dashi-wari were also exquisite.Thank you for another moving experience!It was a great meal! Less

This is a well-known ramen shop that has received the highest ratings on Tabelog. The round-trip train fare from my place is quite pricey, and the ramen costs JPY 3,000. It’s definitely delicious. Considering the cost, I think any ramen lover should visit at least once! ✨ If you think of it as part of a sightseeing experience, it might be worth it.● Reservation Method OMAKASE (Reservations only) *Reservation difficulty: Moderate● Ordered Dish Wonton Soy Sauce Chashu Ramen - JPY 3,000 *Reservation fee: JPY 390● Flavor Broth The broth is rich with the flavors of shellfish and chicken, layered with a complex and mellow soy sauce taste. It’s a natural and carefully crafted flavor that isn’t overly reliant on seasonings. The broth has a high level of perfection! ☆ Noodles Thin straight noodles The noodles themselves seem to have little seasoning, but they blend well with the broth and don’t get soggy. In fact, they absorb just the right amount of broth, making them delicious until the very last bite! ✨ I’m not sure if this is common among highly-rated shops, but there seems to be a certain level of consistency. Simply wonderful. Toppings The chashu is so tender it practically melts in your mouth. You hardly need to chew! ✨ On that day, it was TOKYO X chashu. The menma (bamboo shoots) were average. The wontons had a lovely yuzu aroma, and you could tell there was some creativity in the meat filling. There were two types of wontons, and the variety of toppings was very satisfying! ♪● Impression I thought it had a Japanese culinary feel, and it turns out the chef has experience in Japanese cuisine, which makes sense! w Also, it seems that they allow for multiple orders... ( ﾟДﾟ) I appreciated how each staff member greeted us with eye contact before starting to cook.As a side note, most people ordered the Wonton Soy Sauce Chashu Ramen.● Other The shop uses an electronic ticket vending machine, making credit and QR payments very convenient. It took me five hours round trip to visit! w I was worried about the Tokaido Line, so I left early to do some sightseeing. I tried to visit a nearby bakery, but it was closed... So, I ended up visiting Goshin Shrine and other sights. I spent my time quite meaningfully. Even for an average person, the round trip time allows for finishing two books... ww. Next time, I might bring a hot spring set and enjoy some drinks while I’m there! Less

I visited Iida Shoten for the 23rd time after a 4-month break.I made a reservation for the 2 PM omakase slot.The menu included:● Shoyu Ramen○ Shio Ramen○ Tsukemen with Shoyu○ Tsukemen with Shio☑️ Wonton Shoyu Chashu Ramen JPY 3,000Following the shio ramen, I ordered a second bowl.I considered ordering the Saga Ichiban Tsumi Nori, but it comes in large quantities, so I decided to skip it this time.As always, I went for the full toppings on my shoyu!The full setup looks fantastic! ✨The exquisite broth paired with the homemade thin straight noodles is simply the best.Shoyu really stands out!This time, the chashu consisted of:The top is Amagi Black Pork, and the bottom is TOKYO-X.Amagi Black Pork is a brand of pork raised by Kaneko Livestock in Izunokuni City, Shizuoka Prefecture, and it bursts with flavor with every bite.Of course, TOKYO-X is also delicious and top-notch.The wontons, filled with flavorful meat and wrapped in thick skin, are incredibly tasty!!I find that visiting every 3 to 4 months is just the right pace, so I might come back around summer.Though I might go sooner if the mood strikes me.I forgot to visit Izu Mountain Shrine this time. Less

This ramen shop is always evolving and remains the best, no matter when you visit! This was my fourth time here.I ordered the wonton-filled soy sauce chashu ramen (JPY 3000) and the salt tsukemen (JPY 2500) with niboshi broth.I secured a reservation for OMAKASE starting at 4 PM on Sunday, and I got the 1 PM slot! The ramen had a perfect balance of sharp soy sauce flavor and rich chicken broth. The toppings, including chashu made from Amagi black pork and Tokyo X, along with wontons developed by the ramen master Minoru Sano, were incredibly delicious! The noodles for the tsukemen were slightly thinner and more curled than last time, which was quite memorable! The niboshi broth was concentrated and made for an exceptional tsukemen experience that I enjoyed until the very last drop! I definitely want to come back again! Less

I finally managed to secure a reservation through the booking site after a long time! I visited on a weekday at 11:30 and got a counter seat for two. Of course, the food was delicious, so I’ll skip the details on that. I was envious to see that most people were enjoying two servings. Even though the portion of noodles has decreased compared to the past, two servings are still too much for me to handle... I just can’t seem to challenge myself to try the Tsukemen. So, I ended up buying some frozen Tsukemen to take home from the shop. But I might still want to eat it at the restaurant! Less

Yugawara Iida Shoten Shio Chashu Ramen + Tsukemen (Soy Sauce Flavor, Smaller Portion) + Dashi-Wari (Niboshi) In June, with limited openings in Yugawara, I managed to secure a visit. On this day, the shio (salt) broth was delicious, maintaining a sharpness while gradually building a rich flavor with the addition of chicken oil. The noodles, fragrant and with a satisfying texture, paired perfectly with the broth—it's hard to put into words. The chashu (braised pork) had a notably large amount of fat, enhancing the sweetness that contrasted beautifully with the saltiness. The leafy greens beneath the green onions were a first for me, adding a nice bitterness, and the bamboo shoots were simply delicious. Next, I tried the tsukemen with soy sauce. On this day, the white noodles were particularly fresh and had a great texture. Dipping them into the sauce just enough to soak was a delightful experience. That day, green peas were included as a side. I chose the dashi-wari with niboshi, and the wide, thin noodles were wonderfully chewy and satisfying. It was a great meal! Less

On a Sunday evening, I managed to make a reservation for Friday, so I took a day off and visited Iida Shoten with my wife. This was my second time, while it was my wife's first visit.This time, I challenged myself to a double serving, and thanks to my wife's support, I was able to finish it all. I feel like I could have done it on my own if we hadn't ordered the meat rice...Both the soy sauce and salt ramen were delicious, but my wife and I preferred the soy sauce version. Next time, I want to try the Tsukemen.The taste is excellent, but I also feel that the owner's dedication to their craft is evident. The kitchen was clean and well-maintained, and the warm greetings were wonderful.I look forward to making another reservation and visiting again.It was a great meal! Less

I had been curious about this restaurant for a while after hearing about it on YouTube. This place operates on a completely reservation-only basis, with booking slots opening every Sunday at 4 PM on the reservation site OMAKASE for the following week. I was able to secure a reservation for my desired date and made my visit. Additionally, I paid a reservation fee of JPY 390 on the OMAKASE site.On the day of my visit, my train stopped unexpectedly, causing me to panic, but it eventually resumed after about a 15-minute delay. I arrived at the restaurant about 20 minutes before my 12 PM reservation.I purchased tickets for:- Wonton Soy Ramen, JPY 2,450, tax included- Meat Rice, JPY 650, tax includedat the ticket machine located at the restaurant. After that, the staff confirmed my tickets and reservation.At 12:05 PM, I was guided into the restaurant and seated at the counter. The counter seats were right in front of the open kitchen, allowing me to watch the chef, Shota Iida, prepare the dishes up close. The restaurant was also very clean.Around 12:13 PM, the ramen was served, followed by the meat rice about a minute later.The clear soy sauce broth, glistening with chicken fat, was delicious, combining the rich flavors of chicken and soy sauce.The thin, straight noodles were perfectly cooked, providing a smooth texture. They had a great mouthfeel and paired well with the broth. It was very tasty.The wontons were filled with a flavorful filling wrapped in a chewy skin, making them delightful.The tender chashu was also packed with flavor and incredibly delicious.The taste lived up to its reputation.The meat in the meat rice had a slight odor, but I didn’t notice it while eating. It was delicious, and the white rice itself was cooked perfectly.For individual ratings, I would give the wonton soy ramen a score of 4.3 and the meat rice a score of 3.9.It was a great meal! Less

This ramen shop is said to be the best in Japan. Located in Yugawara, I finally got a chance to make a reservation after much effort! I planned a trip just to eat here. I’ve been to Yugawara a few times before, but this was my first time taking the train instead of driving. I purified myself at the station's hot spring hand bath and headed to the restaurant. The journey had a somewhat desolate charm to it. Upon arriving at the shop, the exterior didn’t look like a famous ramen restaurant at all; it was quite unassuming and not stylish. Honestly, I wondered if this place would be okay based on its appearance. After buying a ticket and waiting for a few minutes, I stepped inside and was shocked! It was truly surprising. The interior resembled a traditional Japanese inn, with a great atmosphere and a sense of luxury, complemented by the chef's warm greeting. The chef, who often appears on TV, personally welcomed us and was busy cooking. He had a neat appearance, adding to the refined ambiance. While I was taken aback by this contrast, I observed the staff working diligently—about six people moving around busily. They were completely divided in their roles, communicating with each other to create each bowl of ramen. There was a careful yet appropriate tension in the air, and everyone was completely focused. What caught my attention was the nori (seaweed). It was kept in a metal box and was added just before serving. This nori was incredibly delicious! The wontons were also prepared right before serving. When the ramen was brought to me, a wonderful aroma wafted through the air. Everything was perfectly condensed into this one tray. Evaluating the taste of the ramen is not something that can be easily expressed. This ramen has a delicate sweetness that clearly sets it apart from others, and I believe it cannot be replicated. It’s a delicious ramen that you truly savor. You will definitely be satisfied! Less

The owner of Iida Shoten is Shota Iida. (You can find him on Instagram @iidashouta) *Reservations are accepted via omakase.Originally, the owner trained to become a Japanese cuisine chef in Tokyo. However, at the age of 25, he discovered that his family business (a seafood processing and wholesale company) was in significant debt, prompting him to return to his hometown. To repay the debt, he began working as a manager at a chain ramen restaurant run by his uncle.Inspired by the late Minoru Sano, known as the "Ramen Demon," he started to pursue his own unique flavor through self-study. In 2010, he opened his own shop, "Ramen Iida Shoten," in Yugawara.He has won the prestigious "TRY Ramen Award (Tokyo Ramen of the Year)" for four consecutive years, achieving the highest honor, the "TRY Grand Prize," and has been inducted into the hall of fame.**Menu** **Wonton Soy Sauce Chashu Ramen** ~A brief impression~ From the moment the bowl was placed in front of me, a rich aroma of soy sauce wafted up. The homemade noodles, made from carefully selected Japanese wheat without any chemical seasonings, along with the exquisite broth crafted from premium jidori chicken, black pork, and soy sauce, were incredibly pure with a long-lasting aftertaste, making it exceptionally delicious. Less

Visited on a Sunday afternoon. I had been trying to make a reservation every Sunday for months without success, but finally, I hit the jackpot as the restaurant was open for special Sunday service.It’s about a 10-minute walk from Yugawara Station. I arrived around 20 minutes early, and by that time, most of the other guests were already there. I was able to purchase my tickets at the vending machine.I ordered the Shoyu Roast Pork and Wonton for JPY 3000, the Tsukemen with salt for JPY 2500, and a side of broth and vegetable rice for JPY 730. About 10 minutes before the designated time, I informed the staff of my order. When the time came, they called out names for seating.I greeted the owner and staff with eye contact, which brought back memories of attending matches during my travels. Once seated, I found my tray, chopsticks, and Javanese tea already set, along with a hand towel. The interior felt reminiscent of a sushi or kaiseki restaurant.As previously mentioned, the serving order starts with those dining alone or with children. While watching the staff at work, my bowl arrived in about 10 minutes.The flavor is hard to describe, but despite being labeled as light, the initial impact of the chicken is strong, with a rich umami that lingers. The noodles are thin and straight, cooked to a soft texture, which pairs well with the broth, creating a harmonious experience.The toppings include two slices each of low-temperature roasted pork and thicker cuts of belly pork, along with menma, seaweed, chicken wontons, and pork wontons. The absence of green onions and flavored eggs might be a distinctive feature, perhaps aiming for purity.The Tsukemen is structured almost like a course meal, featuring chewy noodles and whole grain noodles resembling soba. It comes with a salt dipping sauce and a soy sauce base. The toppings include matsukasa mushrooms, sun-dried tomatoes, and cream cheese, along with shabu-shabu style roasted pork and kombu water (which the staff amusingly referred to as shabu). The meal concludes with a broth dilution. You can enjoy different flavors by dipping each type of noodle in the respective sauces or having it with or without kombu water.The vegetable rice is a comforting blend of around ten types of vegetables in a flavorful broth, providing a gentle taste that complements the ramen.Each dish was explained in detail, and the staff offered polite farewells as I left. It was truly a supreme ramen experience.I didn’t feel heavy afterward; in fact, I felt revitalized.Beyond the challenging reservation battle lies this wonderful world, which left a deep impression on me. While everyone has their own preferences when it comes to ramen, I believe this experience can undoubtedly be considered one of the best in the world. It was a great meal. Less

I revisited after a long time.This time, I tried the salt and soy sauce ramen.Compared to my previous visit, both seemed to have changed slightly in impression.The salt ramen had a beautiful aroma, and I was impressed by the addition of some green, aromatic vegetables.The toppings also felt a bit different from what I remembered; there seemed to be something with a texture closer to bamboo shoots rather than the usual menma.Personally, I preferred the salt ramen from my last visit, but the quality was still very high, and it was refreshing without feeling lacking.The soy sauce ramen had a rounder impression overall.When I had it before, the broth had a sharpness on its own, but when slurped with the noodles, that sharpness really came alive, leaving a strong memory.This time, that sharpness was somewhat subdued; while it was well-balanced, I personally preferred the previous version.That said, there’s no doubt that every detail is meticulously crafted, and each visit reveals a different aspect of the dish.Once again, I was very satisfied, and I truly feel this is a special restaurant. Less

I had been wanting to visit Iida Shoten for a long time. It was really hard to get a reservation, but I finally made it to this bowl of ramen. To put it simply, "there's a solid reason to wait in line for this ramen."First, the appearance. The clear broth, perfectly arranged noodles, and low-temperature cooked chashu come together beautifully. It's a stunning bowl with no waste at all, instantly raising my expectations.I took a sip of the broth. It was incredibly clear. There were no off-flavors, just pure umami hitting me straight on. The aroma of soy sauce gently spread, followed by the deep flavor of the dashi. It’s not about overpowering strength, but rather a taste that convinces you with its quality.The noodles are supple, creating an extraordinary harmony with the broth. The moment I lifted them, the aroma rose, and as I slurped, they perfectly melded with the broth. These noodles are meant to be enjoyed for their unity rather than just their texture.The chashu is on another level. Visually, it has a rare, beautiful pink color. Once in my mouth, it was moist and tender, with the sweetness of the fat and the umami of the meat spreading gently. It’s so soft that you hardly need to chew, yet it still retains a strong presence of meat.The aroma of green onions, the flavor of nori, and the crunch of menma all play their roles without being overpowering. If even one element falters, the whole balance would collapse; it’s a remarkably intricate harmony.There’s no flashiness. But with every bite, I found myself thinking, "This is delicious…" Honestly, my expectations were quite high. Yet, it exceeded them in a way that made me understand why this place is special. It’s more than just ramen; it’s a completed dish. If I can get a reservation again, I will definitely return. Less

2026/5/6 (Wed, Substitute Holiday) 12:00I wrapped up my Golden Week at Iida Shoten. I managed to get a reservation this month as well. I was surprised to get a spot during Golden Week, especially since I took this nice photo on the Sonic train while traveling from Oita to Ube.Fortunately, there were no disruptions in public transport, which is quite rare.As per my usual rotation, I ordered the "Shio Ramen" (JPY 2100), along with a "Beer," "Shabu Chashu," and "Saga Ichiban Tsumi Nori." I wanted to buy some "Curry" as a souvenir, but it was sold out (what a shame).I enjoyed the clear and refreshing salt broth. Within just two minutes, the fat from the TOKYO-X pork started to seep out, making the broth cloudy while adding sweetness and richness to the flavor.In the second half, I added the leftover shabu chashu and nori to change up the taste.Once again, I took my time to savor every bite. Less

After getting off the train, I slowly made my way to the restaurant.A single sparrow greeted me at the entrance.The park with the octopus playground was in full bloom with the flowers of the kunugi tree, enveloping the area in a rich fragrance.Alright! I've made my decision!I'll go for the Sio Ramen and Shoyu Tsukemen!I was debating whether to order a combination of rice, chashu, wontons, and tsukemen.My order was: - Beer (small bottle) - Sio Ramen (with less noodles) - Tsukemen (shoyu) - Wontons - Dashi-wari (with bonito)I leisurely poured the beer into a glass, washing down my dry throat with Ebisu. I even gauged my condition by the intensity of the aroma wafting through my nose.Today's Sio Ramen was topped with snow peas and bamboo shoots, truly reminiscent of spring. With the rainy season approaching, this might be my last chance to enjoy spring toppings this season. Let's savor it.The snow peas were cooked yet retained a crunchy texture, their fragrance carrying a hint of freshness while enhancing the umami. I hurriedly slurped up the broth. The high-quality chicken fat and the gentle broth washed away the freshness, building my anticipation.The bamboo shoots were tender yet had a slight bitterness, embodying the breath of spring.Two slices of chashu were served, each with a different umami contrast. How luxurious!Some might find the noodles a bit soft or overcooked, but I believe they awaken just a little beyond the usual point. This way, any unwanted aromas or powderiness clinging to the noodles can be removed.The broth had a concentrated area around the green onions. It’s fine to mix it all together, but enjoying the marbling is also interesting.In the end, I mixed it all up and slurped it down from the bowl! Ah, this is delicious!Next up, the Shoyu Tsukemen has arrived.The dipping sauce was served hot and cold, with black and white noodles, three sheets of nori, and various accompaniments.Salt, wasabi, miso, green onions, and citrus were all perfectly arranged.First, I picked up a few strands of the white noodles and dipped them in the cold sauce.The smooth texture made me exhale deeply through my nose. Mmm! My nostrils were wide open. So good!Next, I tried the black noodles. Usually rough and more aromatic than the white ones, these were surprisingly smooth and easy to eat. Huh? Rather than being fragrant, they were just delicious. I couldn't help but moan in delight.I also tried the salt and wasabi, but for now, I’ll leave the cold sauce behind.Now it’s time for the hot dipping sauce. Just as expected! The rich, fermented aroma of soy sauce, reminiscent of tamari, enveloped me and then faded away. Yet, the umami of the soy sauce lingered on my tongue. Swallowing it brought forth the aroma again. What kind of magic is this?The chashu is said to be Tokyo X. It’s a bit firmer around the thigh area, releasing a rich umami with each bite.The wontons were both white and black, each with different layers of flavor. One was light and fragrant, while the other was rich and intensely flavorful.As I enjoyed the accompanying tamagoyaki, white noodles, dried tomatoes, white noodles, sesame tofu, and white noodles, the kombu dashi and shabu meat arrived later.I think the timing of the kombu dashi's arrival was well-calculated. If you don’t drain the noodles too much, they won’t dry out, but if you drain them too little, they become limp. Adding the kombu dashi solves everything. It’s amazing! And it makes everything even more delicious!Now, after pouring the kombu dashi, I like to mix it well to incorporate air. It sweetens the dish.Using the leftover nori to scoop it up makes it easy to eat. I also recommend using the shabu meat to hold it together.Now that I’ve eaten this much, all that’s left is the dashi-wari.Today, I purchased the "katsuobushi" ticket.What a beautifully fragrant and comforting dish it is.I take a moment to calm my mind. (´▽｀)It was a great meal! Less

This was my second attempt at securing a reservation through OMAKASE. I was eagerly waiting in front of my PC, and when the time came, the reservation opened up.It seemed like I had a tough chance at first, but I managed to secure a reservation for Sunday at 12:00.The restaurant is about a 10-minute walk from Yugawara Station. I arrived around 11:25 on Sunday and found a long line outside (these were customers with reservations).There was no waiting inside. When I tried to purchase a ticket at the vending machine, I was informed that it wasn't time to buy yet.So, I waited on a bench next to the restaurant. Around 11:50, I was called to purchase my ticket, and I bought the "Shoyu Ramen (JPY 2100)" using PAYPAY. After that, the reception began, and they confirmed my name and order. It seemed like many customers were doing multiple meals.This restaurant opened in March 2010. It’s probably safe to say it’s one of the most famous and popular ramen shops in Japan (there's no need for further explanation at this point). I had been prioritizing restaurants in Tokyo, so I had put this one off for a long time, but I finally made the decision to visit.Around 12:05, they called my name in reservation order, and I was seated at a counter spot.The seating is a complete turnover system with about 20 seats. There were 5-6 male chefs in the kitchen, 2 female staff in the hall, and 1 male at the reception.Tea was already poured into cups, and they refilled it when it ran out. The owner, Iida, came around to greet everyone, making eye contact and saying, "Thank you for coming."It took about 15 minutes for my bowl to arrive. I was towards the end of the batch, and the owner apologized for the wait.I took my first sip of the soup. Before visiting, I had imagined a chicken-based broth. While the chicken flavor was prominent, the taste was quite complex, with a noticeable acidity. It seemed they added chicken fat, but it wasn’t too heavy and complemented the seasoning well. The saltiness was not overwhelming.The noodles were thin and straight, cooked to a softer texture, and they absorbed a lot of the soup.The toppings included two slices of chashu (one loin and one belly, which were explained to me upon serving; the fat was tender and very juicy), several pieces of menma (plain but clearly well-prepared), a bit of green onion, and a sheet of nori.In the second half, I thought about changing the flavor, but there were no condiments available. I added some pepper, which paired well. I continued eating and finished the entire bowl, including the soup. As I left, the owner greeted me again with eye contact. I was truly impressed.The tension in the kitchen was palpable. It was likely due to the seriousness of the apprentices. I was also impressed by the hospitality of the staff, including the owner.It’s not just about the taste; the atmosphere is also what makes it the best in Japan.Many customers were doing multiple meals, and I even saw some people having three bowls. If I have the chance to return, I’d like to try the salt ramen and tsukemen in one visit.This visit marks my 99th restaurant in the 2025 Ramen KANAGAWA 100 list (I couldn’t visit Yokohama Ramen Masagoya as it has closed). I pushed myself to make this trip, but now that I’ve reached this milestone, I’d like to return to my usual pace.It was a great meal. Less

On this day, it was Golden Week, specifically Constitution Memorial Day Sunday. I took the Tokaido Line to Yugawara Station. Given it was Golden Week, I was already feeling overwhelmed by the crowded Green Car and the low manners of some passengers. After about a 10-minute walk from Yugawara Station, I arrived at Iida Shoten! This restaurant is ranked number one in Japan on Tabelog. Reservations must be made in advance through the OMAKASE website.Although I wanted to go, it felt like a hassle to actually make the trip, haha. This has been a long-standing goal of mine. With no particular plans for this year's Golden Week, I suddenly thought, "Why not give it a try?" and prepared for my reservation a week in advance. I managed to secure a reservation, marking my first visit.I arrived at the restaurant 20 minutes before my reservation time (I took an earlier train to avoid being late). Who was the first person to discover this place? The ramen enthusiasts are truly amazing. As someone who just follows in their footsteps, I have great respect for them.The staff at the souvenir shop directed me to the ticket machine. When I finally looked at the menu, I quickly gave up on trying to decide and decided to order two dishes since I was there. I ordered the Shoyu Chashu Ramen for JPY 2,650 and the Shio Ramen with Wontons for JPY 2,450. I went over JPY 5,000!!! (ΦΘΦ;)At the exact time of my reservation, they began confirming my reservation and meal tickets. At the same time, those ordering multiple dishes decided which one to serve first. I requested the "Shio" first, followed by the "Shoyu." Ultimately, I entered the restaurant about 10 minutes after my reservation time.Once seated, the owner, Mr. Iida, greeted each customer warmly. I was lucky to be seated right in the middle, allowing me to closely observe Mr. Iida's work. He prepares three to four bowls at a time, and you can feel the tension among the staff as they work together. Their movements are incredibly graceful.After about 12 minutes, my Shio Ramen with Wontons arrived! The toppings included chashu made from Kirishima Kogen Pure Black Pork, one wonton each of chicken (brand forgotten) and pork (Kinka Pork), white leeks, bamboo shoots, and snap peas for color.First, I tried the broth. The initial taste was incredibly gentle, yet the umami flavor gradually expanded. This is restaurant-quality broth. You can also subtly taste the seafood flavor, which is quite pleasant. I could drink this broth forever.Now for the noodles. Unfortunately, they weren't to my liking. They were soft and fluffy... what a shame. But that's just a matter of personal preference. The chashu was absolutely delicious ( ˃̶͈̀ロ˂̶͈́ )੭ꠥ⁾⁾. The bamboo shoots must have been high quality as well. It was all very tasty. I was tempted to finish the broth, but I had to hold back since the Shoyu was coming next.About three minutes after finishing, the Shoyu Chashu Ramen arrived! The chashu was made from Kirishima Kogen Pure Black Pork and TOKYO-X. I started with the broth. Compared to the Shio Ramen, this broth was hot, hot, hot! Maybe because it had a lot of chicken oil? The flavor had a slight bitterness and acidity from the soy sauce, which left a somewhat ambiguous impression... The chashu was outstanding! Other toppings included seaweed, leeks, and menma. They use carefully selected, excellent ingredients.After finishing my meal, I stepped outside the restaurant, and it was exactly 40 minutes after my reservation time. It was a great experience at Japan's number one ramen shop! It was a great meal! Less

A super famous ramen shop that many people know, even if they are not ramen enthusiasts. It is rated as the best ramen restaurant in Japan on Tabelog (as of a certain date in May 2026). I've relied on their instant ramen many times, but I had to try it in the restaurant itself.Reservations are made through OMAKASE, and the booking battle for Sunday at 4:00 PM is quite intense. I managed to secure a spot for Saturday at 2:00 PM during Golden Week after three attempts, perhaps because they had more operating days than usual.After enjoying an early eel meal in Odawara and a sauna, I arrived at the restaurant feeling refreshed. Since I was on a food tour, I took a taxi directly to the shop, confirmed my reservation outside, and purchased my meal ticket. I wanted to focus on the noodles and broth without any toppings, so I ordered the normal shoyu ramen and shio ramen, each priced at JPY 2,100. I was asked for the order, and I chose shio first, followed by shoyu.At 2:00 PM, it was time to enter the restaurant. I was seated at the counter, right in front of Mr. Iida himself, who greeted each guest properly. As many have noted, the other chefs were bald and dressed in traditional attire, while the waitresses wore kimonos, adding to the Japanese dining atmosphere.It seemed like almost everyone was on a food tour. The order of preparation was well thought out, showcasing excellent operation. The hand towels were not disposable but made of Imabari towels. And the best part? The cold water was Java tea, with a slight astringency that refreshed the palate.First, the shio ramen arrived. The broth was based on robust local chicken like Kuro Satsuma and Hinai, lightly enhanced with the umami of kombu. It created a complex harmony of flavors that couldn't be achieved with just animal-based ingredients. The broth was extremely clear and of high purity.The noodles were homemade, thin, straight, and had a silky texture with a nice chew. You could taste the sweetness of the wheat, and the synergy with the broth was delightful.The toppings included Tokyo X chashu, bamboo shoots, and snow peas, with white negi. Tokyo X is usually enjoyed in tonkatsu. The cooking technique truly maximized the rich flavor of the thick pork.The bamboo shoots added a spring aroma and slight bitterness.Next was the shoyu ramen. Compared to the shio, the soy sauce flavor was much more pronounced. The use of fresh soy sauce brought out the aroma and a hint of acidity. Personally, I preferred the shio for its more natural enjoyment of the broth and noodles.The noodles were nearly identical.The differences in toppings were nori, Kujo negi, and menma. The strong aroma of Kujo negi was only added to the shoyu, showing a meticulous attention to detail.Thank you for the meal.This restaurant is indeed said to be the most delicious in Japan. The quality of service easily surpasses that of a typical ramen shop, allowing for a focused dining experience. You can also feel the dedication to the ingredients, and it truly is delicious.However, considering the general price of JPY 2,100 (for the normal version) and the difficulty of making a reservation, one might question its value from an ROI perspective. There are other ramen shops that are easier to book and just as delicious, if not more so.That said, it’s true that I wouldn’t have made the trip to Yugawara without Iida Shoten. And if I hadn’t come to Yugawara, I wouldn’t have discovered the delicious restaurants and saunas in the surrounding area.It’s a truly valuable restaurant and experience that draws people in. Less

Iida Shoten
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Shoyu Chashu Ramen with Wonton
Wontons made with pure Jinhua pork and Sansui jidori chicken.
Chashu featuring Kirishima Kogen pure black pork and TOKYO X, served with one slice each of loin and belly.

わんたん入りしょうゆチャーシュー麺
純粋金華豚と山水地鶏を使用したわんたん。
霧島高原純粋黒豚とTOKYO Xのチャーシューを、ロースとバラ各1枚でご提供。
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Few ramen shops in Japan command the reverence of「Iida Shoten」. Located in the quiet hot-spring town of Yugawara, it is currently ranked No.1 in Tabelog’s national ramen category. It is also a recipient of the Tabelog Silver Award, further cementing its status among the country’s elite dining destinations.

Founded in 2010 by Chef Masato Iida （飯田将太）, the shop has become synonymous with refinement and precision. Iida’s style centers on clarity and balance—crystal-clear broths layered with depth, house-made noodles tailored to each soup, and carefully sourced ingredients treated with restraint and respect.

What makes「Iida Shoten」extraordinary is not intensity, but harmony. Each bowl feels deliberate and composed, rewarding careful attention rather than overwhelming the palate. It is ramen distilled to its purest expression—quiet, precise, and unforgettable.
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@r_iidashouten @shoutaiidashouten #vinfox_ramen #飯田商店 #ラーメン #ramennoodles #ramenlover Less