Shoyu
Tombo
Tombo（とんぼ）
Tombo is a nine-seat counter on Inokashira-dori in south Kichijoji, run by a chef who spent about eight years with the Jiraigen group and cooks without added MSG.
The shop
Owner Naoki Enomoto trained for around eight years at Jiraigen and previously managed a shop in Nakano before opening Tombo in September 2017. The shop placed third overall for Tokyo in the Ramen Walker Grand Prix 2019, and a Tombo-supervised cup noodle was released the same year.
The bowl
The house broth combines pork bone, chicken and seafood stock such as dried fish and bonito. The shoyu bowl, Shoyu no Umami Soba, is the core of the menu, and a salt version, Shio no Umami Soba, uses the same stock with a mellow salt tare. Toppings reported by media include chashu, menma and a seasoned egg. The shop describes its approach as carefully sourced ingredients with no chemical seasoning.
How to order
First-timers usually go for Shoyu no Umami Soba; the shio bowl is the alternative. The menu also includes tsukesoba (dipping noodles) and mazesoba, a take on Musashino-style soupless noodles. Prices have changed over the years, so check the current menu at the shop.
Before you go
- Closed Fridays; open 11:30-14:30 and 18:00-21:00 on other days.
- Evening service ends when the soup runs out.
- About 13 minutes on foot from Kichijoji Station's south exit; Mitakadai Station on the Keio Inokashira Line is about 12 minutes.
- Nine counter seats only, no reservations.
- Cards, IC transit cards and QR payments are accepted.
FAQ
What is the signature bowl?
Shoyu no Umami Soba, a soy-sauce ramen; there is also a salt version called Shio no Umami Soba.
Can I pay by card?
Yes. Cards, transit IC cards and QR payments such as PayPay are listed as accepted.
How far is it from Kichijoji Station?
About a 13-minute walk from the south exit.