01 / ABOUT THE PLACE
About this place
The basic shoyu ramen has the comforting, clean profile of an old-fashioned street-stall bowl, making for an easy, unfussy slurp. Classic bases each have a distinct silhouette, from a shio ramen layered with chicken stock, kelp, and bonito flakes, to a miso broth crafted from 3 blended miso varieties that remains approachable rather than overly heavy. Diners looking for deeper punch can turn to the Kokuuma series, enriched with savory pork back fat.
Much of the appeal of Higashi-Ogu's Ramen Select lies in its name: the freedom to add and subtract toppings according to your appetite. Options range from crisp stir-fried tanmen vegetables to mapo sauce, garlic chive and egg sauce, and curry-scented fried chicken or pork paiko ribs, all served either directly over the noodles or on small side dishes. You can contrast a light salt broth with aromatic fried paiko, or load up on greens for extra heft, tailoring a custom bowl to the day's mood.
Evening Broths and Handmade Dim Sum
As dusk settles, an entirely different set of bowls joins the counter. The evening-only selection leans into pronounced, characterful broths, including a Sapporo-style charred shoyu ramen accented by charred lard and onions, a sharp bowl brewed with rich soybean tamari shoyu, and a clam salt ramen fragrant with sea lettuce. Pairing these bowls with dinner-exclusive handmade gyoza—pleated entirely from scratch—alongside fried rice, scallion chashu, and a cold beer makes for a wonderfully relaxed table.
Seating includes both counter spots and tables, with cash ticket machines serving both day and evening shifts. Whether you are after a swift, nostalgic bowl at midday or small plates and specialty noodles after dark, it remains a welcoming neighborhood fixture.
