면심(44 reviews)Lunch・Visited 2026/01(1 visits)3.004Satisfying like a restorative mealThis is the second location of Haru-chan Ramen (하루찬 라멘), whose flagship is in Shinbashi. It follows the Chan-kei style that has become a distinct ramen trend in Tokyo, retaining its “broth filled nearly to the brim,” “generous portions of chashu sliced to order,” and “clear shoyu base,” while setting itself apart with Haru-chan’s own blend of niboshi dried anchovies. The Ginza location was also named a Bib Gourmand in the 2026 Michelin Guide. I had the special soba that day. The broth starts out clear and clean but has deep umami, and the saltiness and oil become more pronounced as you eat. It layers the flavor of niboshi and other dried seafood over pork umami, so it may be a little unfamiliar at first, but it becomes quite appealing when you take the time to savor it. It is fairly salty, though, and may taste a bit too salty to Korean palates. Rather than the usual thin noodles, they use thick, wide ones. The texture is similar to Korean kalguksu, but with a pleasantly chewy core. The special soba comes with an exceptionally generous amount of chashu. It has a fairly high proportion of fat and a rich, tender texture that practically melts in your mouth. This hot, abundant bowl leaves you feeling as nourished and satisfied as a restorative meal. Its unusual flavor may not appeal to everyone, but it’s a ramen worth trying at least once.