Hazeryū

Step into Hazeryū in the residential streets of Musashi-Koyama, and the aroma of pork chashu being torched to a fragrant sear immediately sharpens the appetite. The kitchen builds each distinct bowl around stout, chewy thick noodles capable of holding their own against deeply assertive broths.

Rich Miso and Spicy Salt Broths

One of the mainstays is the roasted miso ramen (baisen miso soba), layering the savoury depth of roasted miso and rich back fat over a sturdy tonkotsu pork-bone base. Grated ginger melted into the broth tightens the finish, while springy, wavy thick noodles pull up plenty of soup with every mouthful. By contrast, the aotō shio soba features a salt-broth base enlivened by green chilli and black pepper, offering a crisp heat backed by rich body that quickly proves addictive. Choosing the 'Marutoku' deluxe preparation adds generous slices of chashu and seasoned soft-boiled egg, highlighting the tender melt of the aromatic pork belly.

Chewy Mazesoba and Flavour Customisation

The soupless mazesoba commands a dedicated following of its own, built around thick flat noodles tossed through a punchy sauce. Heaped with back fat and pepper, the sauce clings to wood-ear mushrooms and torched pork for plenty of texture and substance. Adding the side dish of garlic soy sauce lends an extra hit of punchy savouriness, while a splash of vinegar from the counter midway through brings a refreshing, lighter dimension.

An Unfussy Counter for Savoring a Bowl

Inside, a clean wood-toned counter stretches out under a Western-music soundtrack, creating a calm setting where diners can focus comfortably on their food. Sipping cool water with a hint of lemon while watching the cooks assemble steaming bowls provides an easy, welcoming prelude to the meal.