01 / ABOUT THE PLACE
About this place
Tucked down a side street in Hongo, Fumiya makes a compelling case for starting with its signature ramen: jidori chicken-broth soy-sauce ramen with seasoned soft-boiled egg. While the broth remains clean and light on the palate, the regional free-range chicken stock delivers deep, resonant umami that clings effortlessly to the firm, straight thin noodles. Tender slices of chashu pork break apart gently, balanced by a soft-boiled egg with a rich, molten yolk. Breaking into the egg as its soy seasoning mingles with the broth provides the kind of comforting, unpretentious satisfaction that defines classic Japanese noodle craft.
Beyond the shoyu bowls, miso variations offer a completely different profile. Paired with medium-thick noodles, the robust miso broth comes piled with bean sprouts and sweet corn for substantial texture. Diners seeking greater depth can opt for the special miso ramen or the richer tokumiso kotteri ramen, both loaded with extra toppings. For dipping noodles, the "tsukemen morisoba" features thick noodles alongside a concentrated seafood-accented broth, allowing guests to match their craving to varying noodle gauges and soup profiles on any given day.
Run solo by the owner-chef, the compact interior retains a quiet, relaxed atmosphere well-suited to individual diners. During evening hours, the counter easily doubles as a casual drinking spot, serving gyoza, seasoned bamboo shoots, and plates combining chashu with seasoned eggs. Paired with bottled beer or a lemon highball, these small bites make it simple to unwind before finishing the night with a freshly pulled bowl of noodles.
