Dad's Ramen is a seven-seat counter shop five minutes' walk from Jiyugaoka Station, built around niboshi (dried sardine) broth. Owner Ryutaro Yoshida says the signature bowl came out of a conversation he had with his late father in a dream. At the TRY Ramen Award (Tokyo Ramen of the Year), the shop took 1st place in both the niboshi and the soupless categories of the New Shop Division in the 24th edition (2023–2024), and 4th place in the niboshi category of the Elite Shop Division in the 25th edition (2024–2025).
What kind of shop it is
The shop opened on 4 July 2022 as the second location of Niboshi Noodles Nibo Nibo Cino in Hatanodai, Shinagawa Ward, taking over the premises of the closed Chuka Soba Horikawa. Jiyugaoka is the owner's home neighbourhood, and the "Dad's" in the name points to the origin story: a bowl of chuka soba his late father was eating in a dream.
Owner Ryutaro Yoshida is a former comedian who trained at the niboshi specialists Chuka Soba-ya Ito and Ito Ginza, opened Nibo Nibo Cino in Hatanodai in 2020, and opened this shop in 2022 (per the official TRY Ramen Award site). The noodles come from Ito, where he trained; the TRY award page quotes him saying it had been his dream to be listed in the Elite Shop Division alongside Ito.
There are seven counter seats and nothing else. The TRY site's shop listing notes no parking, no mail order and no takeout.
What to order
Yume ni Detekita Chuka Soba is ¥2,000. The broth is built on niboshi, chicken and kombu, with the shellfish component changed day to day; the noodles are 150g of Ito's house-made noodles. It is topped with roast beef made from A5-grade kuroge wagyu and Iwanaka pork — the combination that took 4th place in the niboshi category of the 25th TRY Elite Shop Division.
The other pillar is the soupless Shio Niboshi Oil Soba at ¥1,000, which took 1st place in the soupless category of the 24th TRY New Shop Division. It leads with the olive-oil-based niboshi oil that also underpins the broth at sister shop Nibo Nibo Cino, paired with a salt tare blended from three or four salts. The portion is a substantial 230–240g and uses three noodle types at once — Ito's house-made noodles, Maruyama Seimen's, and the shop's own. Wagyu roast beef, braised Iwanaka pork and house-made menma sit at the bottom of the bowl.
Both prices are the ones the TRY site records for the award year; no price list published by the shop could be confirmed in July 2026. Because ingredients such as the shellfish rotate daily, the same menu name can differ depending on the day you visit.
Tips for visiting
Service runs 11:00–14:00 on Monday, Tuesday, Thursday and Friday, with Wednesday adding a second seating from 17:00 to 20:00; both close early once ingredients run out. The shop is normally closed on Saturdays, Sundays and public holidays plus irregular days, but it does open for roughly one Saturday a month, with the date announced on its official X account (@yumechu0814). If you are in Jiyugaoka on a weekend, check the opening days there before making the trip.
There is no standalone website — the official X account (@yumechu0814) is the primary source. Temporary closures, sell-outs, limited-run bowls, price changes and those once-a-month Saturday openings are all best checked there before you go.
We could not confirm any official information about payment methods (whether cashless is accepted) or an English menu, so it is safest to bring cash.