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About Manrai Ramen
It took about three minutes to walk from Shinjuku West Exit.
The restaurant is located on the street just behind Odakyu Haruku.
Manrai Ramen was famous for its huge chashu pork even before the ramen boom that began around 1980. It was also a member of the leading group in the Tsukemen (dipping noodles) boom that started around Nakano’s Daishoken, but it called its product “Zaru Ramen” instead of “Morisoba”.
Of course, they also served “chashu zaru ramen” topped with a large piece of chashu pork.
The former “Manrai” closed due to the aging of the owner, and his son took over the name of the restaurant and opened this “Ramen Manrai.
When he first took over, the original restaurant was under construction in a new building (West Shinjuku Building), so he opened a restaurant in Higashi Koenji, but within half a year, he moved to the original location, which is the current location, and opened the restaurant.
Chashu Soba Noodle
I see that at Manrai-san they call tsukemen “zaru” (tsukemen).
The amount of chashu pork in the tsukemen is enormous!
It’s so much chashu pork that you can’t say no to it!
The noodles are heaped up like a mountain on a flat plate.
On top of the noodles, there is a large piece of chopped nori (seaweed).
The soup is clear and amber in color.
Chashu noodle （ramen soup topped with slices of roasted pork）
The meat is tender and has a firm bite.
In some parts, it seems to crumble along the fibers.
It is a tender and tasty char siu pork with lean and fatty parts in each.
In addition to the noodles, the most notable feature of the tsukemen is the impressive amount of chashu pork.
It is clearly different from the usual tsukemen (dipping noodles) with more chashu pork, and is stuffed from the bottom of the bowl, making it an irresistible dish for chashu pork lovers.
website
https://tabelog.com/tokyo/A1304/A130401/13000808/
