Foodle

濃厚タンメン / Noukou Tanmen / Gokunou Tanmen Futatsume Yachiyo — Takasaki, Gunma

Pork and chicken based soup is boiled to an ultra-thick consistency and paired with a salty tare. Thick, straight noodles are supplied by Tarusawa, a local Takasaki purveyor. Topped with a stir-fry of pork, cabbage, bean sprouts, carrots, onions and garlic chives. Paiko Tanmen with deep-fried spiced pork cutlet is also popular. Chicken karaage and gyoza on the side.

Gokunou Tanmen Futatsume is a small chain specializing in rich tanmen, with roughly 15 or so branches located across Gunma and neighboring prefectures. This Yachiyo store is considered the flagship, with 21 total seats. Open since July 6, 2015. Less

博多ラーメン / Hakata Ramen / Nōkō Tonkotsu Ramen Hakata Ichirō — Maebashi, Gunma

100% pork bone tonkotsu soup is boiled down over three days until the bones virtually disintegrate, resulting in a rich, creamy consistency with minimal odor. The ‘yobimodoshi’ method of continuously topping up and refreshing the mother soup every day is also implemented. The tare is Hakata-style shoyu, bowls are finished with a layer of pork oil. Ultra-thin, straight Uchida Seimen noodles are served barikata by default. Toppings include chashu, negi, menma and ajitama, while beni shōga, spicy takana, sesame seeds and grated garlic are offered at the table.

Hakata Ichiro was founded by master Tomoki Sakaino-san, who worked at the Gunma ramen shop Daruma Taishi for 23 years before going independent. 21 seats. Open since July 26, 2019. Less

中華そば / Chūka Soba / Saiwaiken — Tsukiji, Tokyo

Clear shoyu broth is built on a soup of beef bones and pork bones with light ginger notes. Tachibana Seimen noodles are medium-thin and lightly wavy, cooked firm. Standard toppings are sliced pork belly chashu, menma, negi and snap peas. Handmade pork shumai dumplings are extremely popular on the side, typically eaten with Worcestershire-style sauce. Fried rice and curry rice are also available.

Founded in the Tsukiji outer market over 75 years ago, Saiwaiken is one of the longest running shops in the area to go unchanged since opening. Longtime regular customers nicknamed the shop “Kōken” after the original master Kōkichi Sato-san. Family-run operations have now been passed down to third-generation master Ayako Sato-san. Open from 6am until sometime between 11:30am-1:30pm. 10 seats. Since 1950. Less

特製つけ麺 / Tokusei Tsukemen / Uchoku — Kichijoji, Tokyo

Shoyu tsukemen contains a light, clear broth of chicken (mostly Niigata jidori), katsuo and kombu. House-made, medium-thick straight noodles use a blend of whole-wheat flour and are served in a viscous kombu water, meant to be tasted plain first and then with salt before dipping. Toppings feature pork loin chashu, negi, ajitama and nori. A lime wedge is provided to refresh the kombu water, and a warm chicken wari-soup is also available.

Uchoku was founded by master Kosaka-san, whose career background is intentionally undisclosed in the media. He is said to have a good relationship with the masters of the well-known ramen shops Iida Shoten and Homemade Ramen Muginae. First opened in Ogikubo in December of 2018, the shop closed in January of 2022, before relocating and reopening in Kichijoji. Only open for lunch, 11:30am-4pm. 12 seats. Since April 29, 2025. Less

味玉らーめん / Ajitama Ramen / Menya Ōyama — Sano, Tochigi

Clear shoyu soup is built from multiple animal and seafood components such as fresh pork back bones and leg bones, chicken carcasses and whole birds, beef tendons, vegetables, kombu and saba-bushi (dried mackerel). House-made aodake (bamboo-pole) noodles use a blend centered on Hokkaido wheat. Bowls are topped with pork belly chashu, menma, negi and naruto; ajitama are Nasu Goyō-ran eggs. Other popular dishes include shio wontonmen, tsukemen, housemade gyoza and the yamato-imo rice bowl, which contains a premium brand of grated mountain potato.

Master Yuki Ōyama-san is originally from Gunma Prefecture. He trained at the Tokyo ramen shops Mendokoro Honda and Menya Shichisai, then at the legendary Sano ramen icon Tamuraya before opening in Tamuraya’s former location. 33 seats. Since July 14, 2019. Less

Tempura Matoba, Kanazawa
July, 2025

A remarkable new tempura restaurant, @tempura_matoba, has opened in the Higashi Chaya district of Kanazawa.

Formerly of Tempura Motoyoshi in Tokyo, Matoba-san has moved to Kanazawa to take advantage of the outstanding local ingredients, often driving for hours each morning to get the best right from the source.

His light batter, precise frying, and a serene space combine to really show off what this region has to offer.

Highly recommended. Less

Pepito de solomillo de ternera a la brasa en pan de mollete con mojo picón, aguacate y berros. Ensalada César de pollo de grano, bacon a la brasa y Parmesano. Muy sabrosos y con productos de categoría.

Pool 35 es la opción más formal - dentro de un ambiente relajado y distendido - de Finca Cortesín a mediodía en esta época veraniega. Pescados y carnes a la brasa, platos ligeros y frescos, guiños locales y clásicos de hotel. Un poco de todo y para todos, sencillo pero bien elaborado. @fincacortesin @lutzbosing Less