01 / ABOUT THE PLACE
About this place
At Nidaime Budouka, the rich broth in the Iekei-style ramen is made for more than just the noodles: diners can enjoy it alongside rice, too. Visitors have praised the pronounced pork-bone flavour and the way the thick, slightly viscous broth clings to the medium-thick noodles. Switching between the richly flavoured ramen and rice is part of the appeal. One tip mentioned in reviews is to dip a sheet of seaweed in the broth, then use it to wrap a bite of rice.
How rich the broth tastes depends on personal preference. Some diners found even the regular seasoning quite intense, while others prefer to order it richer. One person who asked for a lighter seasoning found the salt level just right, though the flavour felt a little subdued. There is room to tailor the bowl to your taste; first-timers might try the regular seasoning, then ask about adjustments if they would like it milder or stronger.
The menu includes the standard ramen as well as options featuring Kujo spring onion, a soft-boiled seasoned egg, chashu pork or seaweed. Start with a bowl of ramen and add toppings to suit your taste, or choose a Kujo spring onion ramen or seaweed and soft-boiled egg ramen as your starting point. For a more substantial bowl, consider the chashu ramen or the ramen with all toppings.
The Nakano branch stays open until 1:40, making it a practical option for a late meal. It is also described as suitable for solo dining. Reservations are not accepted, so it is best suited to a spontaneous stop. Payment is cash only, so come prepared.
