A chain ramen shop near Tokyo Dome that promotes LOHAS(heathy + environmental friendly). Usually I try not to go near chain/franchise food joints simply because of the high chance of having a 21-year-old part-timer cooking in the kitchen, but this shop is alright even though the cook is different depends on the day of the week and all of them are pretty young. Their homepage says the soup base is low-fat chicken, the noodles have soy milk blended in, the vegetables are low in agricultural chemicals, and organic tomatoes from Italy are used(why not use local ones? ). Healthy claims aside, I think the food is not bad in general, and it does feel good to have a bowl of noodles that is not oily or salty and has a lot of tomatoes in it. Plus it is cheap, it is non-smoking, and it opens all day, everyday of the week.
太陽のチーズラーメン、￥８３０。らぁリゾ、￥１５０。
Cheese ramen. “Risotto” that you can put into the leftover tomato soup.
鶏パイタンＢランチ（鶏パイタン麺＋鶏めし）、￥７８０。
Lunch set available during Mon-Sat lunch hours. Chicken paitan(white soup) ramen + chicken rice.
太陽のボンゴレ麺、￥８８０。唐揚げ、￥１００。
Vongole-men. The clams are just toppings. Kara-age(fried chicken). This one is juicy but I had a really dry one before.
太陽のエッグラーメン、￥７８０。にんにくネギめし、￥２８０。
Egg ramen. Garlic and spring onion rice.
鶏パイタン麺全部のせ（にんにく・味付玉子・アオサのり・ねぎザル盛）、￥９３０。
チーズの包み揚げ、￥３８０。
Chicken Paitan ramen with all the toppings(garlic, seasoned egg, seaweed, spring onion). Fried cheese dumplings.
太陽の茄子ラーメン、￥８００。替玉たまご、￥２００。
Aubergine ramen(slightly spicy). Kaedame-tamago(extra portion of noodles plus a raw egg to put into leftover soup).
アサリ野菜炒め、￥４８０。炙り鶏チャーシュウ麺、￥７８０。
Clams and vegetables. Chicken charshu-men – the chicken is heated with a burner.
太陽のＡランチ（太陽のラーメン＋ネギめし）、￥８５０。ランチ味玉、￥５０。
Lunch set available during Mon-Sat lunch hours. Taiyo no ramen + spring onion rice. Plus a seasoned egg topping(Y50 at lunch time)
太陽のトマト麺 (Taiyo no Tomato men)
Add: 2-17-8 Misakicho, Chiyoda-ku
Tel: 03-3239-4343
So despite the name not all broth are tomatoes based? Can you tell the difference of the noodle compare to regular ramen ones? This does look like a place i’ll go often too, though they seems ‘make-able’ in kitchen.
The noodles are a little closer to harusame(bean-starch vermicelli) in texture than normal ramen noodles made from flour. If you have the soup(the tomato ones are also chicken soup based), the noodles, the ingredients ready, yeah it is not difficult to make – the young cook doesn’t look that skillful but it turned out alright anyway.