Jirolian style ramen comes from Ramen Jiro in Tokyo. The founder, Yamada Takumi-san, developed Jiro known for its big portion for satisfying the huge appetite of college students next to the ramen shop at a cost-effective price.  The signatures of Jiro are a big portion of thick noodles and a mountain on the top of ramen made with garlic, boiled bean sprouts/ cabbage and pork backfat. Because the Jiro Ramen is always full of people (public, students and challengers) in long queues, a spell to customise the previous three toppings plus broth density was even born for enhancing the ordering efficiency.  Besides, there are other specific rules for dining at Jiro, which makes the fans (as known as Jirorian) become a closed subculture group. As a result, some people called this phenomenon “The Cult of Ramen Jiro” 

Back to Jiro-style ramen at Shichimenchou. Although there are two sizes of Jiro-style ramen, customers only can order a regular one in the beginning. Only when they are able to finish the regular one, the large size can be ordered next time. Jiro-style ramen is also the only ramen at the restaurant which people cannot ask for free rice. 

Before challenging Shichimenchou’s Jiro-style ramen, I have polished off a Jiro-style ramen at another ramen shop, which portion was bigger than this one. Therefore, I was pretty confident that there would not be any food waste. Similar to its origin, Jiro-style ramen here also can be customised. For making it a bit healthier (like those who ordered a salad at Mcdonald’s ha), I chose extra garlic, thick broth, vegetable and little pork fat. It tasted yummy in the beginning, very porkish. But after a while, the extra garlic and vegetable would play important roles in decreasing the greasy feeling from the fat and thick broth. Meanwhile, for avoiding eating Jiro ramen in a single flavour, I asked the server to give me little spicy oil to change the single taste a little bit. (Thank you!) This indeed helped me finish the Jiro experience faster.