The three of them headed straight for Homemade Ramen Muginaemuromachi on the first basement floor of COREDO Muromachi 2. This ramen shop is committed to handmade products, using no artificial seasonings or yeast extracts, and is characterized by its soup stock that carefully brings out the natural flavor of the ingredients and homemade noodles made every day.

This time I ordered the signature dish, "Local Chicken Soy Sauce Ramen." In November 2024, the soup was renewed from a dried sardine-based soup to a chicken broth made with local chicken. With just one sip, the delicious flavor of the chicken fills your mouth.

According to the staff, "The refurbishment has been made to bring the taste closer to that of the flagship store, which always has a line of customers." This is your chance to enjoy the taste of this famous ramen restaurant that stands out in the ramen battleground of Omori, at COREDO Muromachi!

The pork slices have also been completely revamped to match the soup. The two types of pork slices, made from pork shoulder roast, are slow-cooked and hung-roasted, making them incredibly tender and juicy. You can enjoy the rich flavor of the meat, which stands up to the powerful taste of the soup.

We recommend eating the dried bonito flakes as a topping without submerging them in the soup. By dipping them in the soup little by little, the flavor of the dried bonito flakes will gradually dissolve, allowing you to enjoy the change in flavor as you eat.

The noodles are made from 100% Hokkaido wheat flour. The thin noodles are boiled thoroughly to achieve a smooth texture that goes perfectly with the soup.

Even if you have visited the previous "Homemade Ramen Muginaemuromachi", be sure to try the new ramen that has been revamped!

Next, the three visited Shisen Hanten Nihonbashi ~Chen Kenichi's China~ on the second floor of COREDO Muromachi 1. This is a new branch of Shisen Hanten, run by Chen Kenichi, known as the Iron Chef of China, and the birthplace of Sichuan cuisine in Japan.

Here you can enjoy not only traditional Sichuan cuisine, but also new Chinese cuisine created by Chen Kenichi and his son Taro.

The recommended dish at "Sichuan Hanten Nihonbashi ~Chen Kenichi's China~" is the "Hot and Sour Soup Noodles," which has an addictive spiciness and sourness.

The soup is made with a stock made from a blend of chicken and pork. The umami, spiciness of the chili oil, and sourness of the vinegar are perfectly intertwined, with a spicy kick added to the sourness. The homemade chili oil is made with chili peppers imported directly from Sichuan Province and is a blend of various seasonings, giving it a rich flavor that goes beyond simple spiciness. Try mixing in the homemade meat miso little by little to enjoy an even deeper flavor!

The noodles used are straight egg noodles. They absorb the soup well and do not interfere with the delicate flavor of the hot and sour soup. They do not use the "kansui noodles" that are used in regular ramen, showing their attention to detail.

The spiciness can be adjusted, so even those who don't like spicy food can have peace of mind. We also recommend ordering rice together with your order. Eating it with the soup brings out the deliciousness even more.

Come experience the charm of Sichuan cuisine, a blend of tradition and innovation, at "Sichuan Restaurant Nihonbashi ~Chen Kenichi's China~"!

After enjoying the hot and sour noodles, the three next headed to "Taisho Soba Touka" in COREDO Muromachi Terrace B1, known for its sea bream dashi ramen. This is a famous restaurant where you can taste "Taisho Ramen" that condenses the flavor of red sea bream.

The soup for "Tai Shio Ramen" is made using only dashi carefully extracted from the bones of red sea bream and a special salt sauce. It has a light taste, but the rich flavor of sea bream spreads throughout your mouth, making it a very satisfying bowl of ramen.

What's more, it's low in calories, making it perfect for women and those who are health conscious. It's so delicious you'll forget all about your guilt and want to drink up the entire soup.

The pork slices used are from the pork shoulder, which is lean and goes well with the soup. By cooking it rare, you can enjoy the light yet rich flavor of the meat.

The noodles used are traditional straight Chinese noodles, which are well-mixed with the soup and allow you to enjoy the subtle aroma of sea bream with every bite.

For those who want to fill up, we also recommend the "Red Sea Bream Dashi Ochazuke" set (ramen + 528 yen, tax included). By pouring the soup over the sea bream rice and fresh red sea bream sashimi, you can enjoy a luxurious sea bream-filled ochazuke. Please enjoy the charms of sea bream to your heart's content at "Tai Shio Soba Touka"!

Relying on information that they could eat unusual noodle dishes, the three of them headed to "TOUKYOUGYOUZAROU of COREDO Muromachi 2. It is known as a gyoza specialty shop that always has a line of people waiting, but in fact, the "Mazemen" is also a hidden popular menu item.

The "Mazemen" is made with a salt sauce based on oil with a rich flavor of burnt onions. Mazesoba is typically a spicy flavor, but this has a refreshing taste.

To further enhance the refreshing taste, it is topped with pickled cabbage, a long-loved snack menu item. The sourness of the cabbage adds an accent and brings out the flavor of the salt sauce.

When the "Mazemen" is brought to your table, the key is to mix it all together thoroughly. As you do so, mix the noodles and toppings together, as if lifting up the salt sauce that has accumulated at the bottom of the bowl. The salt sauce will coat the noodles thoroughly, allowing you to enjoy a unified flavor.

A generous serving of vegetables is placed on top of the noodles, making it look very filling. The medium-thick noodles are boiled on the firmer side, giving them a chewy texture and making for a satisfying bowl of ramen.

You can freely change the flavor by using the chili oil and vinegar provided on the table. We recommend trying different flavors to find your favorite balance, such as making it spicy with chili oil or adding sourness with vinegar.

Be sure to try the hearty and refreshingly tasty "Mazemen" at TOUKYOUGYOUZAROU!

The final restaurant chosen by the three members of the "COREDO Ramen Slurping Squad" was "JUKEI CASUAL KITCHEN" located on the first basement floor of COREDO Muromachi 2. This is a casual restaurant where you can enjoy the flavors of "Chongqing Chinese Restaurant", a long-established Sichuan restaurant in Yokohama Chinatown.

The specialty here is "Dandan noodles." In Japan, the soup is a blend of sesame and miso, but the Dandan noodles at "JUKEI CASUAL KITCHEN" are made with 100% sesame, making them the authentic version! You can fully enjoy the rich, fragrant sesame flavor.

The noodles are thin, so they cling to the soup well and are easy to swallow and chewy.

The mild sesame flavor of the soup reduces the spiciness, making it easy to eat even for those who don't like spicy food.

After you've finished eating, be sure to add some rice to the soup. By adding a little rice and mixing it, the creamy, rich soup will mix well with the rice, creating a whole new flavor.

Come and enjoy the "Dandan noodles" wrapped in the rich aroma of sesame at "JUKEI CASUAL KITCHEN"!