Honten(original shop) in Akihabara.
Regular Kyushu Jangara ramen(tonkotsu or pork-bone broth) with ajitama(flavoured boiled egg) and buta-kakuni(stewed fatty pork) for toppings, Y900.
Bonshan, Y700. The straight Tonkotsu broth has a really strong pork smell which is a bit too much for me.
Karabon (zenbu-iri), Y1150. A spicy version of Bonshan. The spice covers up the pork smell perfectly so I enjoy it much more than Bonshan.
“Zenbu-iri” means “with all the toppings”. The ajitama is hard-boiled so I’m not so crazy about it. Other toppings included are buta kakuni and chashu(roasted pork) and mentaiko(spicy cod roe).
Mugi-chan with mushroom(autumn menu), Y850. Additional toppings of chashu(Y200) and ajitama(Y100). The regular Mugi-chan without the mushroom is available all year round. Mugi comes from a slightly sweet Mugi(barley)-miso which is blended into the soup.
On the right is Niku-soboro-gohan(rice with chopped and seasoned meat), Y250.
九州じゃんがら みそ、￥６５０。 ドライカレー、￥１８０。
Kyushu Jangara Miso, Y650. The miso used is the regular kind and is not as sweet as the one used in Mugi-chan.
Dry-curry rice, Y180.
Kobonshan(Garlic flavour), Y700.
Mentaiko and Mayonnaise rice, Y250.
Curry and spring vegetable(spring menu), Y680. I really like this one. Too bad it is not available anymore.
Red Jangara(super spicy and has tomato flavour), Y700. It is the seasonal menu available at the moment…..but it is so spicy that I can’t taste anything after a while….
The branch near Kanda station.
Hot Tsuke-chan(fish and soy sauce based soup), Y800.
Cold version of Tsuke-chan is available in summer, Y780. Plus Kakuni topping.
Ironically, my favourite ramen after trying all the variations in Jangara is Hot Tsuke-chan, which is NOT tonkotsu broth that Jangara is specialised in or Kyushu ramen is famous for. ^^;;; The noodles for Hot Tsuke-chan is thicker and more chewy compared to the thin noodles for other menu(thin noodles is Kyushu style though). Somehow when I order “kaedama”(additional portion of noodles to add to the leftover soup, Y150), the noodles is a lot harder and much nicer. Unfortunately I find it a bit embarassing to ask for “katamen”(hard noodles) from the start because it’s embarassing enough to be the only female in the shop, but if you are a guy and you like al dente, I suggest you request for “katamen”.
I tried a couple of side rice bowl but they are nothing special. Better to save stomach space for kaedama.
There are a couple of branches(e.g. Harajuku, Akasaka) and each of them has only a few variations of ramen available at a certain period of time(e.g. at night only). I managed to try all the variations by visiting the Akihabara original shop, the branch in Kanda, and the branch in Nihonbashi. Do check what is available in each branch from their homepage.
Menu: 1, 2, 3, 4, 5, 6, 7, 8, 9.
九州じゃんがら (Kyusyu Jangara)
Add: 2-17-6 Soto-Kanda 3-11-6, Chiyoda-ku
Kanda Nishi-guichi branch
Add: 2-11-8 Uchi-Kanda, Chiyoda-ku
Tel: 03 -3251 -4905
I love your posts that look like this…you always seem to visit a place multiple times! Ramen in Japan looks so much better than NY ramen…
Thanks! I used to write a (short) post for each lunch, but then I realised that you can’t really tell if a restaurant is good or not by just having a plate/bowl of food there. Either go for dinner and try a full course or share a couple of dishes, or have multiple lunch visits to try different things.
Not that i sample much varieties but my fav kind of ramen are Kyusyu (pork bone broth). So what regional flavor is Hot Tsuke-chan from?
Soy sauce base soup is very Tokyo style I think. I usually like pork bone broth more than shoyu though.