It is not tasty. The rice is watery, the seaweed is hard to chew through, and there are few key ingredients.

Saturday 11:00 a.m. Revisited RahmenEddie, where I went yesterday. The reason was that I wanted to try the Bongo-style onigiri.

I walked toward Shinjuku-Gyoen station, thinking that there would probably be a line. The closer we got to the restaurant, the more people came. There are many popular restaurants with lines around here.

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When I arrived at the restaurant, there were very few customers. However, as of 11:05 a.m., the restaurant was 50% full. I had already decided which meal ticket to buy. I don’t hesitate at the ticket machine. The ticket I bought was for a set of mini shio ramen and three onigiri for 1,310 yen.

Apparently, the only set available is the mini ramen. If you want regular ramen, you need to buy it separately.

When you sit down at the counter, you are asked to choose three of the four types of ramen. I only saw a small portion of the handwritten onigiri menu, so I have a vague recollection of the menu, but I think the four types are as follows
Eggs
Tantan meat
Negi Chashu pork
Mentaiko something

• It is easy for women to eat. The soup, which was already good for free, is even better. Ajitama thick tsukemen at Kobushi Shinjuku 6-chome branch

The three types I chose were tamago, tantan-meat, and green onion chashu. While I was waiting for my order, customers kept coming in. It was 11:18 a.m. and the restaurant was full.

Perhaps due to the overlap of orders as I entered the restaurant, the mini shio ramen and onigiri set arrived in 16 minutes and 13 seconds. The appearance was outstanding. Especially the egg is wonderful.

A sip of salt ramen soup. Delicious. It’s not just salt, but it tastes somehow particular.

I try the onigiri, starting with the onitan meat. Yes, it tastes just like it should. I tried the onion chashu pork and the egg. A little bit. I don’t think it tastes as good as it’s talked about.

I don’t feel it’s particularly tasty. The rice has watery parts, the seaweed has no aroma and is hard to chew through, and there are not enough of the important ingredients.

The rice is probably good, but the way it’s cooked or the way it’s held in the hand is not good. The way the rice is cooked or the way the rice is handled is probably not good. The lack of ingredients is fatal. The first piece of tantan meat I had was normal, but the green onion chashu pork was mostly on top of the onigiri, with only a little bit of it inside.

The same goes for the tamago, which is large on top of the onigiri, but instead of an egg inside, it is just something liquid like an egg, and no egg comes out of the inside.

I guess this is the result of copying Bongo and only wanting to look good on social media. The ramen is delicious, though.

It was 11:35 a.m. and there was a line of more than 10 people outside.

I think it’s good to go there at least once for the sake of Instagram, but I probably won’t repeat my visit. It’s too much of a hassle to wait in line, the food is not that great, and everything is over 1,000 yen, which is expensive and not very cost-effective.

Now that I know what Ramen Eddy tastes like, I probably won’t go back.

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