Sosakumen Kobo Nakiryu

You can grab a ticket for your preferred timeslot. Entry may be a little after your assigned time, and food can take a while since they’re only a crew of two. For reference, I picked the 1:30 PM slot, entered 1:45 PM, and had my food served around 2:10 PM. Both the tantanmen and wontons were worth the wait. The tantanmen had a rich, flavorful broth with plenty of nuttiness. It was rich, but not too thick or heavy. I almost finished the soup, which rarely happens when I eat ramen. Noodles had a nice chew and the spice level was fairly mild. I’d probably try it again with the extra hot topping next time. The wontons were also excellent. Thin wrappers packed with juicy pork and shrimp, plus plenty of sauce and garnish. I’d gladly order them again. Small space with just a handful of counter seats and tables. It was nice watching the chef at work.

We showed up at about 7:50am to get a reservation when the tickets opened at 8am. There were only a few people ahead of us in line and it was quite easy to get a time slot. The food was good, however, we had much better in Tokyo without the Michelin mention. This place is good, but not worth coming early to get a ticket.

You have to get a reservation ticket from the front of the restaurant. The ticketing starts from 8am and ends when all tickets are given. The restaurant is tiny so when going with bigger groups your time slot may be even later. Then, simply appear in front of the restaurant 5 minutes before your seating time. The dan dan ramen was not as amazing as thought, probably the tsukemen version would have stronger spicy/umami taste. The aroma of peanut is there. The noodles were fairly al dente and extra servings (kaedama) were not expensive at 100 yen. The chashu rice and chilli vinegar dumplings were fantastic. I ended up adding the chilli vinegar sauce into my dan dan mian for more flavor.

Ordered their signature tantanmen. Perhaps it is my own personal preference, but I found the broth to be lacking in the nutty flavour. That said, it was still a satisfying bowl of ramen. The minced meat and noodles were done well.

As of August 2025, this restaurant uses a ticketing machine for seats, with new slots available every half hour starting at 11 AM. On a Wednesday with 42°C heat, I arrived a little after 10 AM and got the last ticket for the 11 AM seating. The following week, in 30°C weather, I arrived at 9:45 AM and couldn't get a seat until 3 PM, highlighting the unpredictable wait times. The interior is clean and modern with wooden decor, seating 12 people (five at the counter, three double-seater tables). Quiet bossa nova covers of popular songs play in the background. I ordered the Tantan noodles and shrimp dumplings for JPY 1900. The Tantan broth is easily the cleanest and most refined I've had, featuring ground beef and peanuts. I also tasted the other broths: the shio (salt) had a lovely ginger aftertaste, the shoyu (soy sauce) was clean and not overly salty, and the sanran (hot and sour) was subtly sour and spicy, again, clean and refined. The shrimp dumplings are a highlight. The sauce, a one-of-a-kind spicy and sour blend with shallots and garlic, is outstanding. The dumplings are bursting with flavor, and the heat builds on the palate rather than being immediate. The yodare chicken, or "drunken chicken," features slices of chicken smothered in sesame seeds on a bed of cucumbers, all in a tart and lightly salty sauce. Given the difficulty in securing a seat, I am hesitant to return, but the food is excellent and well worth a visit for anyone who is keen.