I met him on a weekday evening when it was getting chilly. At "Hirataishu Ajian", which is about a 5-minute walk from JR Gotanda Station.

The shop was filled with red curtains and a deep soy sauce scent. You can see the words "rich", "backfat", and "garlic" written on the menu.


Somehow a slightly (calorie) dangerous scent. Normally, I should just enjoy the smell and pass by, but for some reason I went into the store so that it could be sucked in. The reason is, yes, I felt like doing something a little more dangerous that day than usual.


I ordered "Special Ramen (830 yen including tax)", which is said to be a self-confident work of the shop. "Ramen (680 yen including tax)", which is a rich pork bone soy sauce soup sprinkled with plenty of backfat, is further enriched with the flavor of Aomori garlic. So-called "backfat chatcha system".


It seems that you can adjust the intensity of the taste and the amount of backfat, but I dare to make everything "normal". It doesn't have to be my taste, but I still want to know who I am.


The time to meet (provide) was as short as about 5 minutes. In the meantime, read the instructions on the table. "Natural panacea, Aomori garlic", and "backfat lard". If you think about it now, you may have been fascinated at this point.



The guy who appeared was wearing an overflowing lard. Welsh onion lightly added to a loose milky white color. A glimpse of clumsiness that can't be dressed up can be seen in the place where the backfat on the edge of the container is not wiped off.



"Oh, it's dangerous (in a high-calorie sense). I'm sure the taste must be Yancha." I scooped up a bite and felt my heart tremble. The lard that melts on your tongue is gentle and mellow. It is fluffy and soft and blends well with the soup, while at the same time leaving the garlic finish firmly in the mouth.


The slightly thin straight noodles have a deep color for ramen and are easy to sip. If you turn the chopsticks so that the backfat floating on the surface of the soup melts into the whole, a rich soy sauce soup will appear. Although it looks crazy, it is soft and mellow (with lard), and I feel masculinity where (the taste of soy sauce) does not shake. Neither people nor ramen can be judged by their appearance. The important thing is to "know the other person".


As you continue to eat, you can see the roasted and moist char siu, the egg with the yolk overflowing, and the menma. I hate them who don't show up from the beginning and appear as a surprise later. I wonder what will appear next, and I just push forward with chopsticks.



I should have thought, "I don't usually eat much ...", but when I realized it, I was in the goal (complete meal). I was completely killed by a fascinating gap. After about 15 minutes of moving the chopsticks, I became a captive of Hirataishu Mian's "Special Ramen".

Salt (face), soy sauce (face), tonkotsu (face). People have different tastes, but there is a cup that tends to keep chasing their ideals and pass through. If you want to discover the new charm of ramen, you have no choice but to go through the curtain. As your instinct goes.

■ Hirataishu Mian Address: 4-2-2 Osaki, Shinagawa-ku, Tokyo