Foodle

特製担々麺 / Tokusei Tantanmen / Tokyo Ramen Kaika — Nakano, Tokyo

The soup contains selected pork balanced with dried sardines and katsuobushi. Noodles are house made in the store everyday using a blend of several kinds of high quality domestic wheat. Two types of pork chashu include one that is hook-hung and charcoal-grilled. Also topped with bamboo shoots, boiled greens, negi, ajitama, wontons and Szechuan peppercorns. All ingredients are prepared by hand, including the sesame tare sauce and chili oil. No msg. Other popular menu items feature shoyu Chūka Soba and Onsen Gohan.

Run by Tokyo Ramen Yuki Co., Ltd., a company which operates a variety of business concepts. The shop was opened and produced by the master of Hokkori Chūka Soba Motsuke, a popular ramen restaurant in Hachioji which closed in May of 2024. 10 seats. Open since February 20th, 2025. Less

ラーメン / Ramen / Nakasu Yatai Nagahama Ramen Shodai Kenta — Koenji, Tokyo

Nagahama style tonkotsu ramen, containing pure pork bone soup. Thin straight Hakata noodles are supplied via Aoki Shokusan and shipped in from Fukuoka. Simple toppings feature pork chashu, nori and negi. Kaedama noodle refills are free and unlimited. Ramen costs 1,000 yen, no variations or extra topping options available.

Master Kenta Yokoo-san trained at a yatai (street cart) in the Nakasu district of Fukuoka before coming to Tokyo. He first opened an izakaya with ramen on the menu, but later he decided to focus on ramen exclusively. During the 2020 global pandemic, he went back to Fukuoka and trained at the popular ramen shop Komaya before returning to Tokyo in 2021. He does all the prep and runs the shop solo. Originally opened in 2006, moved to the current location in 2013. Open lunch only, 12pm-3pm. Eight seats. Renewal opening from March 2021 @yokoo_kenta Less

ワンタンメン / Wontonmen / Saien — Kameido, Tokyo

Old school machi chūka style Tokyo ramen, containing clear shoyu soup made from pork bones, chicken bones, aromatic vegetables and dried ingredients. Medium-thin straight noodles are special-ordered. Topped with bamboo shoots, negi and wontons. Popular side dishes feature the highly recommended liver rice bowl, garlic chives & liver stir-fry, house-made gyoza and fried rice.

Saien was established over 40 years ago in Asakusa, followed shortly thereafter by the opening of this Kameido branch. The original Asakusa flagship closed down in 2018 before reopening as 'New Saien' in 2019. Family run, 18 seats. Founded in 1983. Less

特中華 淡麗煮干し醤油 / Toku Chūka Tanrei Niboshi Shoyu / Chūka Soba Uosei — Atami, Shizuoka

Niboshi shoyu and shio ramen contains dried sardines sourced from all over Japan, combined with shellfish. The exact recipe changes daily, on this day three varieties of dried fish were used from Kagawa, Chiba and Nagasaki. Original noodles by Kanno Seimen are made with Hokkaido wheat, using only the center of the wheat germ. Premium ingredients feature multiple types of pork and chicken chashu, along with mitsuba greens, cherry tomatoes, diced red onions, nori seaweed, wontons and butter.

Master Akihito Kawakubo-san first opened Chūka Soba Uosei in Hino City, west Tokyo, where it operated for a couple of years before being passed over to an apprentice and having the name changed to Mejika Soba Kingyo. Kawakubo-san worked in this part of Shizuoka in the past and has a connection to the area, which is why he returned here. He operates the shop with the help of his wife. Open lunch only, from 11am until the ingredients run out. Reservations are required on weekends. 10 seats. Since May 31st, 2023 @chukasoba.uosei Less

タンメン / Tanmen / Raoshan Honten — Hiratsuka, Kanagawa

Clear tonkotsu soup is made by boiling pork bones for a short time and removing the scum carefully so as to not cloud the broth. Vinegar and white wine (a secret ingredient) are also added, no use of preservatives or msg. The tare is shio based but also contains soy sauce. Housemade medium-thick straight noodles are made with domestic wheat flour and salt, without the use of kansui (alkaline water). The noodles are white in color and resemble sōmen noodles. Topped with wakame seaweed, bamboo shoots and chopped onions. Wakame is sourced from the Sanriku region of Japan, the bamboo shoots are of the highest quality, imported from Taiwan and processed in Akita. Gyoza on the side. The recommended way of eating is to add homemade chili oil midway through.

Raoshan Honten is a local legend shop specializing in Hiratsuka style tanmen. Run by third-generation owner Iwama-san and his mother, the recipes have gone unchanged for over 70 years. Rebuilt once and reopened in 2014. 21 seats. Since 1957. Less

柚子香る汁なし担々麺 / Yuzu Kaoru Shirunashi Tantanmen / Mendokoro Yuzu Lab — Kanda, Tokyo

A base stock is made of dried shiitake mushrooms from Kyushu and a secret sauce using yuzu from Kochi Prefecture. Original tare contains a blend of miso, sesame and dashi, mixed with minced meat, chili oil and optional Szechuan pepper. Flat noodles are procured via Mikawaya Seimen. Topped with mizuna greens and yuzu peel. Yuzu juice is available as a free condiment to add midway through, containing yuzu from Oita Prefecture.

Yuzu Rabo (Lab) is a specialty store focusing on soupless tantanmen with an emphasis on yuzu. Master Ota-san is originally from Oita Prefecture and loves both yuzu and kabosu citrus. He worked for sometime in the food and beverage industry, then for an advertising agency before opening this restaurant together with a childhood friend. Eight seats. Since December 19th, 2023 @yuzu.lab Less

🌙🐶 Though it’s only four days old, we had to check out @moondogpubandgrub! Not because it has “Grub” in the name, but because it’s basically my wife’s dream menu. As you know, Mrs. Grub 🥒 orders fried pickles everywhere. BreakingNews 📰 These are her new favorites in metro Atlanta! I liked them too. 👍

🔔 Reminder: I’m a Madison, WI dad, so I know great cheese curds 🧀. They’re rare in Atlanta, but these are Wisconsin-level quality! Not quite up to my favorites back in Badger Country 🦡, but arguably the best near ATL. Also, the house-cut fries 🍟 were a standout.

The club sandwich 🥪 with house-made turkey was good, but I’d have loved traditional mayo and cheddar cheese 🧀 to elevate it. Fun thought: the turkey and bread reminded me of a Hot Brown. 🦃🍞 I’d consider making a Mornay sauce and turning it into a signature Hot Brown to make Moondog really stand out! 👌 Wings were solid too. 🍗

🍺 Didn’t drink this time, but they have 20 beers on tap (well, 19 + Red Hare root beer 🍻🦧). They’ve got some great breweries like Wicked Weed and Wild Leap—nice lineup! 🍻🎉

Angel, our waitress, was super friendly 😇. Very promising first visit, especially considering how new this spot is. With my wife’s new favorite fried pickles, you know we’ll be back! 🥒❤️

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While the holiday season is still here, make sure you head out to the Sear House Grill in Little Falls 🔥 The food and drinks are awesome, service is great, and the atmosphere is definitely fun which is great for all get-togethers, events, and occasions 👏🏻 Be sure to click the bio link to find out more about this restaurant 👀

❄️🎄🍪🎄❄️🫕❄️🎄🥘🎄❄️🍪

Check out other amazing posts in our gallery #FICWinterHolidaysCravingsCollab

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📍 Cheval Blanc by @peterknoglofficial 🌟🌟🌟 full menu below 👇
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🦪 oyster, sudachi, citrus

🦀 crab salad, polenta cracker

🦐 carabinero prawn, jalapeño espuma

🦆 foie gras, macaroon, orange, garam masala

🐍 eel, beetroot, black garlic, wasabi

🦞 lobster, bergamot

🐠 sole, madeira, truffle

🐮 sweetbreads, yuzu, pepper, mushrooms

🧀 cheese cart

🍍 piña colada, lychee, coconut

🌰 hazelnut, praline parfait, lemon

🍭 #welovemignardises

🍫 chocolate box Less