JIRO-kei ramen｜BUTAYAMA

“BUTAYAMA” has branches all over Japan. Japanese ramen is divided into various genres, such as shoyu ramen (Soy sauce ramen), shio ramen(Salt ramen) and miso ramen, depending on the flavour.
The main feature of “JIRO-kei” (JIRO Inspire-ish) ramen is that it is larger in volume than other ramen, with a heap of bean sprouts and a large piece of char siu pork on top. It is also cost-effective and is particularly popular with men.

If you want to try “JIRO-kei” ramen at BUTAYAMA but can’t eat too much, you can enjoy “JIRO-kei” ramen with a ‘small ramen’.

This time, I went to “BUTAYAMA” near Hatagaya station in Tokyo.
I usually order a “Small ramen” (small ramen) with less vegetables, but I decided to try the regular “JIRO kei” (JIRO Inspire-ish) ramen.
To get the full flavour of “BUTAYAMA”, I ordered an extra order of “KOBUTA Double” (with 8 pieces of char siu pork) with “Zenmashimashi” (more of all ingredients).
The “Zenmashimashi” contains 500g of vegetables alone. Normally, the vegetables alone would fill you up.

I waited until the ramen was served, worrying a little about how much ramen I would be able to eat.
The ramen that is served in front of you is an enormous volume, even though it is based on “Small ramen”!
The eight thick slices of char siu look tender and tasty, but the amount of pork is also incredible.

It is not only the char siu pork that surprises. The amount of bean sprouts covering the bowl is also impressive. It’s a huge amount. Not only the noodles, but also the soup can be seen just a little bit through the bean sprouts. (You can hardly see them).
Also, the amount of garlic and oil on top of the vegetables is many times larger than usual because I ordered the “Zenmashimashi” option.

I ordered myself an extra-large bowl of ramen in front of me, but there was no time to be surprised, so I started with the vegetables.
As my chopsticks still haven’t reached the noodles and soup yet, next comes the delicious-looking char siu pork. It is a very tasty char siu pork with a hearty yet soft texture.
After eating the vegetables and the char siu pork and half of the vegetables, you can finally eat the noodles. Even though I haven’t eaten the noodles yet, my stomach is already a little full at this point.

The noodles are very chewy and very filling.
Even the “Small ramen” has 250 g of noodles, so it seems a bit much, but you can enjoy it with the ingredients and soup.

The overwhelming feature of BUTAYAMA’s ramen is the quantity, so the content of the quantity is inevitably large, but the taste is also delicious and impactful, and one bite gives you the impression that you are gaining strength.
It has a direct flavour that says ‘I’m eating ramen’. The impact of the garlic and the thickening of the oil are also quite good.
Although the focus tends to be on the ingredients – noodles, vegetables and char siu pork – the soup is of course delicious, and despite the large quantity, you naturally end up drinking the soup too. It is a captivating and addictive soup.
The soup is said to be made from plenty of pork and pork stock.

Before I knew it, the bean sprouts were gone, the noodles and chash were running low, and I enjoyed it to the end.
The feeling I had at this point was that I had successfully climbed the high mountain called “JIRO-kei” (JIRO Inspire-ish).
When I was about 15 minutes into my meal, I finally finished eating. You have successfully climbed the mountain.

The “JIRO-kei” (JIRO Inspire-ish) ramen is unique in that you can experience such a sense of achievement just by eating ramen.
It was delicious. Thank you for the food.