At least Mr. Serizawa has been thriving for several decades since his student days, so a solid business is strong.

Overly mediocre.

What is the model?

Hidakaya?

I think the tanmen at Hidakaya is among the top in the world.

“Simply delicious” is already an incredible thing, you know…

Isn’t the shrimp chili super cheap at 400 yen?

It’s important that the taste is the same anytime, anywhere.

It feels like the original author, Kubo Morokuro, wrote this because he likes Hidakaya.

Hidakaya is good, right…

Well, actually something that would usually be said like “corporate efforts” or “updates”
It’s surprisingly good, even though it’s mediocre! That’s what I’m constantly thinking.

I like the voice that says “Oh…”

T ramen is delicious, isn’t it?
I’ve come to understand its goodness since becoming an older man.

What the hell is this bald guy…?

Even though I’m criticizing myself as shallow or mediocre, I won’t tolerate other customers saying it’s shallow or just a chain store!
Doing bald.
What I’m saying is the same as what you’re saying!

Mini ramen bald.

It’s interesting that I can make it whenever I feel like it.

It’s quite difficult that the ideal taste, the taste that sells well, and the taste I prefer are all different…

Hidakaya’s ramen surprisingly lacks depth of flavor.

The tanmen at Hidakaya is definitely stir-fried with vegetables, even if it’s just a motif.

It’s probably generating several times the annual sales of Seiryu-ryu easily.

In short, kokkaku is basically oil, right?

There are plenty of other places to go eat high-quality hamburgers.
That feeling of wanting to eat McDonald’s.

If profits can be made with this pricing, then people will definitely come in droves.
If the size is as described, there is plenty of quantity as well.

Stir-fried vegetables that are not included in tanmen do not reach mediocrity.

There are days when you strangely crave thin salt ramen made with chicken bones and MSG…

There are plenty of delicious ramen options, and everyone has their preferences.
There are many times when it’s really appreciated to have ordinary daily-use ramen places like Kourakuen.
When you get tired of eating out on business trips and such…

Well, I prefer stir-fried vegetables over boiled ones.
This is a vegetable, so it’s good for the body… it’s good for the body…

Thinking about being able to eat at that price, I think Hidakaya is amazing.

After listening to a lot of complaints from young people about tanmen, I inwardly thought, “What a jerk.” However, when I heard someone say, “Compared to that, Seiryubo’s sweet and light dried young ayu ramen is the best!” I realized they must be a customer who understands our flavor… and that bald guy is so shameless.

The amount of fat in the Iekei, Jiro-kei, and Tanrei styles is intense, making it easy to enjoy ramen like that from Hidakaya or Ousho.

The lid of the spicy sauce looks like a nipple.

It’s delicious to add doubanjiang for spiciness.
It’s delicious even when drizzled with vinegar.

I also like the tantanmen at Kourakuen.
I think it’s really delicious, but I can’t get much agreement on that.

Well, thinking in your heart and shouting out loud are different…

There are things that make you feel like they’re not compatible with the gourmet cells inside you, even though you don’t really understand why…

Sometimes I can’t help but crave Yamada Udon’s soy sauce ramen.
The taste that is so obviously commercial.

Wasn’t the Tantanmen at Hidakaya flat?

I wonder where the name “Horiday” comes from.

Even though I pilgrimage to the main store and the taste doesn’t change from other locations, it’s amazing that they can provide it consistently across the chain… said the balding person.

I think oil alone is just oily, but when saltiness, sweetness, and umami are added, it becomes rich.
When different types of umami mix, something… like… amazing happens.

There are plenty of high-quality tonkotsu ramen in the world, but the taste of Furyu perfectly fits me.

The ramen at Bamiyan comes quickly and is easy to eat.
You might be disappointed when it comes out at a ramen shop, but when it comes with other dishes, it suddenly becomes easier to eat.

Taste and preference are separate matters.

Ugh!

When I think about being “excellent,” there are plenty of other options, but somehow I end up eating this…
I think it’s happiness to have something like that, even just a little.

Even if there’s a bit of inconsistency, this will become this, and it’s like a pockmark turned into a dimple.

No matter when I eat it, I always feel like something is missing with this vegetable-filled tanmen.

It’s easier to eat something that is reasonably tasty regularly…

Does Ringer Hut’s champon include tanmen?

What happens after this flinching?

There are surprisingly many small shops that serve ramen that is inferior to Hidakaya’s.
The vegetables don’t match, you know…

I thought the Tianjin rice here was just plain rice, but it actually has a good amount of char siu in it, which I like.

I wonder if there are many ramen shops in chains that have this spicy condiment similar to spicy sauce that you add later.
There was a ramen shop I used to frequent that had nothing special to mention except for a mountain of bean sprouts, but I really enjoyed adding this in and eating it towards the end…

I often see the thread image, but I don’t know how the continuation unfolds.

I really like how the traditional Chinese noodles from Ousho feel like a nostalgic memory of Chinese noodles.
There shouldn’t have been ramen that oily.

Is tanmen made with chicken bones?
Chanpon is made with pork bone, right?

Eating only elaborate ramen can be tiring.
Sometimes I want to eat ramen that’s just good in a rough way.

I only know this page.
Does this episode have any influence on making ramen?

I liked the one with stir-fried meat in spicy miso sauce over rice.

When I think about myself, it’s not tasty at all, but since I sometimes eat my usual meals, could this tantanmen be similar?

Tantanmen! It’s tantanmen!

The only downside is that during the summer, they try to get by with limited-time cold noodle dishes, resulting in a lack of menu updates.

There are several local champon dishes, you know.
Well, it has a certain history.

When eating something greasy like oil-drenched fried chicken or egg-fried rice, rather than heavy ramen.
It feels better to have a soy sauce ramen vibe, right?

I love the vegetable intestine ramen here, so please make it a permanent menu item! ♥️

I feel that the skill level of the person stir-frying the tanmen makes a significant difference.

Stir-fried dishes tend to vary significantly in quality depending on the skill level of the part-time workers.

The fact that even a top-class analyst, who is bald, cannot articulate the reason why they have an uncontrollable urge to eat is actually quite astonishing.

I think the tanmen made by someone who is good at stir-frying vegetables is pretty delicious.

In the end, the taste of the usual memories is the most delicious.
It’s definitely an opinion that someone who was bald in their youth wouldn’t say.

I wonder what the masterpiece of the limited menu here is.

The stir-fried miso ramen that I liked in Ueno always had the staff overwhelmed, but it has closed down now.

The deliciousness that can only be found in non-ramen shop ramen (which isn’t actually delicious) is nice, isn’t it?

I often see people who like the dry ramen here.

So halfway through, I add my preferred amount of vinegar and chili oil to the tanmen for a flavor change!
Delicious!!

I love bomb stir-fry.

I like the tanmen from Gyoza no Manchuu like this.

Does Hidakaya have spicy chili sauce too?