Ikebukuro Shoten Nigoten

The pork bone broth is smooth and creamy enough to suggest a potage, while custom-made medium-thick noodles have a springy bite and pick up the soup well. A bowl at Machida Shoten Ikebukuro East Exit is ie-kei ramen, with mellow richness at its heart.

Inside, a ticket machine is where you place your order; when handing over the ticket, you can choose your preferred noodle firmness, broth strength and amount of oil. Choices range from the classic ramen to MAX ramen, generously topped with ingredients such as chashu and nori, and ajitama ramen with a seasoned egg. For a bowl with plenty of green onion, the negi ramen comes with so much that it can cover the bowl.

At the table, a wide variety of seasonings and condiments is close at hand. Add chopped onion, ginger, garlic, tobanjan and black pepper as you go, a little at a time. Their fresh bite and depth bring new contrasts to the rich broth, keeping each mouthful interesting to the last. Rice or a green onion rice bowl makes a satisfying side: try it with nori or other toppings dipped into the soup.

The dining room is mostly counter seating, with tables for two as well. It suits a quick solo lunch or an evening meal. Open from 11 a.m. until 3 a.m. the following day, it is a useful option near Ikebukuro Station’s East Exit when you want a hot bowl of noodles late at night.