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ニボ二郎を代名詞とする「にぼが屋」で電撃リニューアルが起きた。
何故なら従来の二郎系から博多ラーメン店にリニューアルをしたのだが、11月より博多ラーメンの超名店「でぶちゃん」の甲斐康太氏が顧問に就任、そしてでぶちゃん炊き伝授の博多ラーメンを提供され出したのだ。
店頭には「でぶちゃんPRODUCE」というポスターが張り付けられる、この時点で超テンション感はMAXとなる（笑）

店主様にお話を伺うと、「でぶちゃんと同じ炊き方をしている」「実質、今日（11日）から「ももちゃん」に変更した」というわけで、まさに本日11日から本チャンオープンの、でぶちゃん炊きの博多ラーメンを食べられるというわけだ。

さて食してみると、でぶちゃんイズムを引き継ぐややライトベースながらも豚骨の旨味超抽出！！！のしっかり炊いた感を感じさせまくる立体感ある濃密スープ炸裂である。また、ネギとの相性も超最強で全くレンゲが止まらない状態に！！

更に麺に関しても、いわゆる「分かっている感半端ない」極細ストレート麺で、「ザクザク」とした歯切れ感最強で、ワンチャン替え玉を5玉くらいしたくなるスカウターを破壊するハイ戦闘力麺だ（尚、麺の硬さは「バリカタ」選択）

【総括】
流石はでぶちゃん伝授およびでぶちゃん炊きの一杯で、いきなり初日からスカウターを破壊する逸品である。
別の言及の仕方をするならば、都内トップ5に入る圧倒的戦闘力の最強博多ラーメンであった。

P.S.
インスタもフックバリバリでやってます！食べログに掲載していない店舗も有り！
「復活！マーコラーメン」
https://www.instagram.com/mako_inogashira/?igshid=MTIyMzRjYmRlZg%3D%3D

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  博多ラーメン＋濃い味玉（バリカタ）

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  博多ラーメンネギ（バリカタ）

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本日1月6日注目の新店がベールを脱ぐ。
何故なら、あの滋賀の名店「もりん」の出身であり、もりん店主と言えば、あの滋賀の二郎系の名店中の名店である「にぼ次朗」初代店長のため、その方からの直伝ラーメンだからだ。

そのような事から店舗コンセプトは煮干×二郎フュージョン店となり、メニュー構成はデフォの煮干に始まり、豚骨煮干、汁なし雄次郎の3本柱となる。
尚麺量は、100gから300g同一価格で選択出来るにぼ次朗伝統システムが存在する。

まずデフォの煮干しに関しては、「にぼ次朗」同様、野菜山の頂上に煮干しが圧倒的存在感で乗っているビジュアルインパクト物語で以前、滋賀の店舗に訪れたことが記憶の中から呼び起こされる。
味わいとしてはライト煮干スープに、ツルツル太麺が合わさる本家イズムをしっかり引き継いだ逸品。
「にぼ次朗」に訪れたのが7～8年前なので記憶が定かではないが本家よりスープはライトかもしれない。

一方、豚骨煮干しに関しては、その名の通りボディ感あるベースに煮干が効いた逸品である。

P.S.
「にぼ次朗」訪問記事（二郎インスパイア47都道府県制覇トラベル in 滋賀）
https://tabelog.com/rvwr/001446169/rvwdtl/B216533999/

P.S.
インスタもフックバリバリでやってます！食べログに掲載していない店舗も有り！
「復活！マーコラーメン」
https://www.instagram.com/mako_inogashira/?igshid=MTIyMzRjYmRlZg%3D%3D

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  煮干し

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  豚骨煮干し

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  煮干し

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  豚骨煮干し

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