ラーメン 林田 池袋店

Ramen Hayashida's Ikebukuro branch, the second shop from the popular Shinjuku original that opened in December 2017, opened on 25 September on the first floor of the Kawamata Building, about three minutes from Ikebukuro station's east exit. The house style is an elegant, clear chicken broth built generously from duck and Oyama chicken, lifted by a generous pour of chicken oil for a gentle sweetness and depth. The ticket-machine menu spans special and regular soy and salt ramen, charcoal-grilled horse-mackerel niboshi soba, mazesoba with a three-stage preparation, and tsukemen, with a limited evening nodoguro (blackthroat seaperch) soba that sells out fast; extra noodles, half-portions and large sizes are available. Polished counter service and a clean, spacious room echo the well-regarded Shinjuku flagship. A natural pick for ramen pilgrims, solo diners and anyone who favours refined chicken-based bowls over heavy tonkotsu, Hayashida delivers a focused, well-balanced cup from one of Tokyo's most energetic ramen groups. It is a quietly confident addition to Ikebukuro's east-side ramen scene.