01 / ABOUT THE PLACE
About this place
Would you rather enjoy chicken in a clear broth or a creamy paitan? At 69 men, the choice starts with the style of bowl you are in the mood for. The clear soy-sauce ramen, made exclusively with Daisen chicken, is presented as the restaurant’s most popular dish. The clear salt ramen combines chicken stock with fish dashi. Both cost ¥860. If you prefer something other than the sweeter soy-sauce profile, the salt tare and fish dashi make an alternative worth considering.
The salt paitan ramen costs ¥930. One diner reports that the rich broth clings well to the thin noodles, and that adding yuzu pepper brings a welcome change in flavour. They also found that the sliced onion offered another shift in taste as the meal went on. Another visitor describes the salt paitan broth as full-bodied yet light on the finish, pairing well with thin straight noodles.
For a change from a rich bowl, one diner reports trying the chilled chicken chintan ramen. They remember the broth’s chicken sweetness and the noodles’ firm texture; another person, ordering it to round off a night of drinks, enjoyed the cold chicken broth. The menu also lists Tori Jiro for ¥1,000, the restaurant’s take on Jiro-style ramen. With clear broth, paitan, a chilled option and a more substantial bowl, there are different styles to choose from at lunch or later in the evening.
There is counter seating for solo diners, and the restaurant is open daily from 11:00 until 5:00 the next morning. It is an option for a late-night bowl in Koenji, with the choice of a lighter or richer broth.
