The first year I lived in Japan, I lived in what the Japanese might call
inaka, meaning countryside. However I lived close enough to a mini city on the outskirts of Tokyo called Machida. I went there often to go shopping, have a good burger, and to eat ramen. I remember it fondly. One of my favorite memories is when I ate a bowl at Koshinbu. It was before I had developed any kinds of thoughts on what a bowl of ramen should have and it was delicious. Will Koshinbu stand the tests of time? Open since 1998, it better. Located so close to the station that you can see the tracks from their window, Koshinbu has one table, but mostly counter seating with a view of the kitchen.
As usual I ordered ramen with an egg and decided on extra greens for a topping.
If I were to order again I would order the extra chashu and skip the greens. If you want a salad on your ramen go for the greens, but for me the champions of Koshinbu are the base and the chashu. Cut to deli meat thinness, their chashu is off the wall tender and scrumptious. Crack open the egg and mix the soft yolk to make a perfectly creamy bowl of soy milk ramen.
With a grind of pepper you are on your way to a luscious ramen experience. Basic noodles in an otherwise fantastic bowl give Koshinbu a 4.5/5, but it is definitely worth a go!
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