Ramen Adventures on the web, IG, Facebook, and YouTube. Ramen and non-ramen, it’s all good.
Shop: Yamaguchi (らぁ麺 やまぐち)
Location: Takadanobaba, Tokyo
One of the first shops to feature high-grade chicken as the only ingredient in the soup. Absolute legend of a shop. Get extra chicken chashu if you have an appetite.
Shop: Nishino (中華蕎麦 にし乃)
Location: Hongo, Tokyo
Style: Light shoyu
Light shoyu ramen topped with sansho oil that is more aromatic than numbing. Still a little numbing and bitter though, so if you aren't into this flavor get the bowl sans spice.
Shop: Shirokuro (麺処 しろくろ) @soba_shirokuro
Location: Kamitakaido, Tokyo
Ramen made without any chicken or pork. Ask for it without chashu for a pescatarian bowl. A few options on the menu. I personally dug the clam shio ramen.
Shop: Kurosu (神保町黒須) @jinbouthoukurosu
Location: Jimbocho, Tokyo
Typical refined-style shoyu ramen that seems to be the trend for the last few years. The master is always learning about food and incorporation that into his slew of limited bowls. I once met him randomly at one of Tokyo's top yakiniku restaurants. He... More
Shop: Hiiki (らーめん飛粋)
Location: Kamata, Tokyo
Great Yokohama iekei style. Deep soup and juicy chashu. This style is often too much for casual ramen fans, but Hiiki's is more on the refined side.
Shop: Kuroki (饗 くろ㐂)
Location: Akihabara, Tokyo
Style: Shio (and many more)
Motenashi Kuroki's master worked in French and Italian before opening his shop. At first he became loved for their refined shio ramen, but over the years he became equally famous for his many, many limited bowls he makes. He also changes the main recipe frequently,... More
Shop: Itto (麺屋 一燈) @menyaitto
Location: Shinkoiwa, Tokyo
Considered by many to be the best tsukemen in town. There are a few overseas and many of Itto's former workers have gone on to make their own ramen ventures.
Shop: Clam and Bonito RAIK @cb_raik
Location: Honancho, Tokyo
Ramen made from shellfish and fish bones. The ingredients change daily based on what they have at the market.