Shina-soba Tanaka | kokosil Ikebukuro

The delicate soup of Ajinibo-soba was created after the image of the sea of Kujukuri beach. The dashi stock is made from dried small horse mackerel and dried infant sardine; these dried fish are collectively called "Niboshi," and then the soup is uniquely thickened by using Kombu kelp roots. Herbs such as Mitsuba leaves and Oba leaves enhance the whole flavor of the Japanese style ramen.

In addition to Niboshi-flavored ramen, the owner/chef who was once working for an Italian restaurant offers a variety of creative ramen. There always are many female customers enjoying Tanaka's unique ramen.