Ramen Jiro Sengawa
ラーメン二郎 仙川店Jiro-style ramen with thick noodles, pork and piled vegetables; garlic, vegetables, fat and extra seasoning can be called as toppings.
Thick noodles, a mountain of vegetables, and a call you have to get right.
Ramen Jiro serves enormous bowls: very thick noodles in a heavy pork-and-soy broth, thick slices of pork, and a pile of bean sprouts and cabbage. Portions are large — even a "small" is a big meal.
How ordering works: buy a ticket at the machine, hand it over, and wait. When your bowl is nearly ready, staff ask whether you want garlic. That's your cue to call the free toppings: ninniku (garlic), yasai (more vegetables), abura (back fat), karame (stronger seasoning). Say only what you want, e.g. "Ninniku yasai". If you want nothing extra, say "Sono mama".
There are five branches in this guide's area: Sengawa, Fuchu, Tachikawa, Hibarigaoka and Hitotsubashi-Gakuen. Each branch runs its own way, so check the shop page before you go.
When asked about garlic, call the free toppings you want: ninniku (garlic), yasai (vegetables), abura (fat), karame (stronger seasoning) — or "sono mama" for none.
Yes. Portions are big; the shops themselves describe even the small size as a large portion.
Jiro-style ramen with thick noodles, pork and piled vegetables; garlic, vegetables, fat and extra seasoning can be called as toppings.
Jiro-style ramen: thick noodles in a heavy pork-and-soy broth with free toppings (garlic, vegetables, fat, extra seasoning) called out at the counter.
A branch of the Ramen Jiro family serving thick noodles in pork-and-soy broth, with free toppings of garlic, vegetables, extra sauce and back fat called out at the counter.
A Ramen Jiro branch (opened 2022) serving the chain's heavy pork-and-garlic bowls; even the 'small' size is a large portion.
Jiro-style ramen with thick noodles and pork, where diners call out free toppings such as garlic, vegetables and back fat.
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