Nibo Fuku opens ramen

A new ramen shop called Nibo Fuku opened on April 20 in Hachioji, Tokyo, replacing the former Kamofuku site with a niboshi-focused menu. (ramendb.supleks.jp) The shop is at 5-3 Komoncho, about 1 kilometer from Hachioji Station, and its listed hours are 11:00 a.m. to 2:30 p.m. and 6:00 p.m. to 8:00 p.m., closed Sundays and Mondays. Ramen Database lists April 20, 2026 as the opening date and says the store changed its name and overhauled the menu from Chukasoba Kamofuku. (ramendb.supleks.jp) A first-day diner on Tabelog said the line had grown to more than 20 people before the 11:00 a.m. opening and that the wait reached about 3 hours and 21 minutes. The same review priced the signature “thick soy sauce” bowl at 1,000 yen. (tabelog.com) Niboshi ramen is built around dried sardines, which give broth a sharper, more marine flavor than standard pork or chicken stock. At Nibo Fuku, a reviewer said the soup blends Ibuki iriko and other dried fish, producing a cloudy, concentrated soy broth. (tabelog.com) The relaunch also marks another turn for a shop address that already had a following in Hachioji. A Tabelog review said Kamofuku closed on February 28, and its second brand, Chukasoba En, ended service at its then-current location on March 31 before the business restarted here as Nibo Fuku. (tabelog.com) Local food creators helped amplify the opening immediately. A Hachioji-focused YouTube post and matching TikTok clip said more than 10 people were waiting 70 minutes before opening and more than 30 were in line by opening time. (youtube.com, tiktok.com) Those posts also sketched the early menu: thick soy sauce and thick salt ramen at 1,000 yen, standard soy sauce and salt ramen at 1,000 yen, tantanmen at 1,100 yen, and a niboshi curry called “Niboshi Mansara” at 1,000 yen. The creator said only the thick soy, thick salt, and side items would be served for roughly the first week. (youtube.com, tiktok.com) The same videos said the noodles launched as a 33% hydration medium-thick style and described the bowl as a prototype that could keep evolving. They also highlighted two kinds of chashu, including pork finished over charcoal before serving. (youtube.com, tiktok.com) For Hachioji ramen fans, the opening is less a debut from nowhere than a reset of a known address, a known owner, and a new fish-forward identity. On day one, the line suggested plenty of customers were ready to follow the change. (tabelog.com, ramendb.supleks.jp)