Ramen Feel
2025.09
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FeeL Special Shio Ramen
Hanging-roasted pork loin, jidori chicken, turnip, shrimp wonton, pork wonton, braised pork

FeeL Special Shoyu Ramen
Roast pork, hanging-roasted pork, bamboo shoots, pork wonton, shrimp wonton, daily special chashu

Chashu Platter

Feel The 特上塩らぁ麺
吊るし焼きロース・地鶏・かぶ・海老雲香・肉雲香・煮豚
“帆立貝柱、干し海老、金華ハム、干し野菜とアサリなどで旨味を抽出し、数種類の日本の天然塩で海のミネラルを感じて頂けるようにブレンドさせて頂きました。途中から上勝ロイヤルマンガリッツァ背脂の溶け出しや揚げネギのアクセントで味のグラデーションをお楽しみください。”

FeeL The 特上醤油らぁ麺
焼豚・吊るし焼き・メンマ・肉雲吞・海老雲吞・日替わり叉焼
“火入れをしてた生揚げ本醸造醤油を仕入れさせていただき、 当店に、レンド、火入れをしております。醤油 の力強さ、香り、地鶏の風味をお楽しみいただけます。”

チャーシュー皿
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Yesterday (2/28/2026) marked the final service of Tokyo’s most celebrated ramen destination, 「Ramen FeeL」—a true ramen sanctuary consistently ranked among the Top 5 in Tokyo on Tabelog and honored with the prestigious Tabelog Bronze Award.

At the heart of every bowl stood Chef Daisuke Watanabe(渡邊大介), who refined his craft under the legendary「Iida Shoten(飯田商店)」before opening Ramen FeeL in 2021. Chef Watanabe’s ramen is masterclasses in balance and precision. Crystal-clear yet deeply layered broths, house-made noodles tailored to each soup, and an uncompromising focus on premium ingredients came together in quiet harmony. Every slurp reflected discipline, sensitivity, and intention—ramen that felt as thoughtful as it tasted.

In pursuit of new possibilities, Chef Watanabe made the courageous decision to close his beloved shop and return to learning, challenging himself to grow even further. That kind of wholehearted commitment—to step away at the peak in order to evolve—is deeply admirable.

Tokyo’s ramen lovers, and fans across Japan, will surely feel his absence. But when a chef carries this level of passion and integrity, it is only a matter of time before we see him again—stronger, deeper, and ready to redefine ramen once more.
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@ramen_feel #vinfox_ramen #ramenfeel #ラーメン #ramennoodles #ramenlover