Why Chukasoba Chigonoki is Always in My Tokyo Rotation

Chukasoba Chigonoki (中華そば 児ノ木) in Tokyo is always in my rotation—and for good reason. From intensely fish-forward ramen to a soupless mazemen and a bowl topped with pork back fat, this place delivers serious ramen.

It’s tucked away near Ochiai Station, but it’s easily one of my favorite ramen shops in the entire city.

Pure Niboshi at Chukasoba Chigonoki in Tokyo

Chigonoki is all about niboshi (dried fish) with their "niboshi soba". The 100% niboshi broth is made from two types of dried sardines and one dried mackerel, then topped with niboshi oil to drive home the fish theme. Two kinds of dark soy sauce (koikuchi) and a re-fermented soy sauce add serious depth. 

Niboshi Soba

The broth is bold—bitter and salty from the niboshi and soy sauce—but still refined, thanks to a splash of chicken oil. It’s a concentrated, confident take on niboshi, similar to what you’ll find at spots like Chukasoba Ichikawa.

Thin noodles made by Kanno Seimen

Chopped white onions slice through the richness with sharp clarity, and the thin, low-temp chicken and pork chashu are excellent. 

But if all that sounds a little too fish-forward, the next two ramen bowls might be more your style. 

Niboshi + Pork Bone Ramen

In their “seabura niboshi” ramen, Chigonoki channels a style popular in Niigata Prefecture up north. They more than do it justice.

Seabura Niboshi Soba with Egg

This bowl features a pork bone and niboshi broth, powered by the same salty shoyu (soy sauce) seasoning. The fish flavor is dialed down a bit. This time, they only use 65 grams of niboshi. This makes it less intense than their signature bowl (they 100+ grams of niboshi in it).

You’ll also find a good amount of pork back fat (seabura) floating on top. But they don’t overdo it. Pork back fat has a surprisingly sweet, silky texture. It doesn’t sit as heavy as you might expect.

The toppings are similar to the first bowl, but the noodles are much thicker. And I love these thick noodles—they’re used again in the bowl below.

Soupless Ramen with Mayo??

The third ramen they serve is soupless (maze soba). It comes with a massive jug of mayonnaise on the side. The bowl is already wonderfully rich, with pork lard clinging to those same thick noodles.

You’ll only catch faint hints of fish in the background. The soy sauce seasoning peeks through occasionally too.

But that mayo? It works surprisingly well. It adds an entirely new dimension of richness. Mayonnaise is actually not unusual at soupless ramen joints. But at Chigonoki, it stands out, especially against the shop’s more classic backdrop.

Classic Vibes

Chukasoba Chigonoki has a fun, vintage feel. The interior looks more like a traditional soba shop than a modern ramen spot.

They're only open for lunch on weekdays, but if you’re looking for top-notch Ochiai (nearest station) ramen, this is the place.

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