{"id":65725,"date":"2026-07-29T10:20:23","date_gmt":"2026-07-29T10:20:23","guid":{"rendered":"https:\/\/www.europesays.com\/japan\/65725\/"},"modified":"2026-07-29T10:20:23","modified_gmt":"2026-07-29T10:20:23","slug":"this-is-what-the-dried-sardine-ramen-at-tama-in-tokyo-ramen-street-looks-like","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/japan\/65725\/","title":{"rendered":"This is what the dried sardine ramen at ‘Tama’ in Tokyo Ramen Street looks like."},"content":{"rendered":"

Jul 29, 2026 17:00:00<\/p>\n

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In the basement of Tokyo Station is <\/p>\n

Tokyo Ramen Street,<\/a> a collection of famous ramen restaurants. When I went to Tokyo for an event<\/a> , I went to ‘ Tama ‘ in Tokyo Ramen Street and ate their dried sardine ramen, so I’ve written a report on the taste.<\/p>\n

Tama Tokyo Station Branch | Tsukemen & Ramen Specialty Restaurant [Tama-GYOKU-]
https:\/\/www.gyoku.co.jp\/contents\/category\/tokyo<\/a><\/p>\n

The following is a map of Tokyo Ramen Street. It features a variety of ramen shops, including tonkotsu (pork bone broth) and shio (salt-based) ramen. Tama is located at position ‘1’ on the map.
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‘A superb dried sardine ramen, created with the golden ratio of chicken and dried sardines.’<\/p>\n

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This is the ball.<\/p>\n

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The system is that you buy a meal ticket and then join the queue. This time I chose the ‘Special Rich and Creamy Soba (1380 yen including tax)’ and ‘Rice (180 yen including tax)’.<\/p>\n

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I visited around 3:30 PM on a Sunday, and while getting in was easy, I had to wait about 15 minutes from the time I sat down until my ramen was served.
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This is our special rich and creamy soba. The soup is so plentiful that you can’t even see the noodles, and it’s topped with char siu pork, seaweed, bamboo shoots, green onions, and an egg yolk.<\/p>\n

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The soup has a thick, creamy texture, and you can really taste the rich seafood flavor derived from dried sardines. That said, it’s not so strong that it’s bitter; it has a salty, appetizing flavor.<\/p>\n

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The noodles are straight, and they absorb the soup very well.<\/p>\n

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The char siu is made from pork belly. We recommend eating it by wrapping it around the rich, thick soup.<\/p>\n

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A distinctive feature of this ramen was the significantly larger amount of bamboo shoots compared to typical ramen. The smooth noodles and crunchy bamboo shoots were a delightful combination, preventing boredom. Adding the egg yolk also provided a milder flavor, allowing for a change in taste.<\/p>\n

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Dipping the rice into the soup is also a good option.<\/p>\n

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You can order extra noodles (kaedama) with cash after you’ve been seated, without having to buy a ticket from the vending machine. There’s a generous amount of soup compared to the amount of noodles, so I recommend ordering extra noodles or rice along with your meal.<\/p>\n

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