Foodle

塩つけ麺 / Shio Tsukemen / Yaki Ago Shio Ramen Takahashi — Shinjuku, Tokyo

Freshly landed flying fish are first carefully skewered one by one, then grilled by craftsmen using traditional techniques. Finally, they are dried for 3-4 days to lock in umami. In addition to ago dashi, the soup also contains pork bones, chicken carcasses and kombu. Shio tare contains four kinds of sea salt and eight different kinds of natural dashi extract. Noodles are jointly developed with a long-established maker based in Kyoto. The tsukemen noodles in particular use Ayakari 'Ise no Hibiki' brand flour from Mie Prefecture. Carefully selected domestic chickens are seasoned and boiled in oil at a low temperature for the tori chashu.

CEO and owner Yuka Takahashi is from Niigata City, Niigata. At the age of 28 she decided to start her own business, bringing something from her hometown (grilled flying fish dashi ramen) which was not available in Tokyo at the time. The first store opened in Myogadani in 2012, before closing and moving to Shinjuku. The company now operates ten stores in Japan, mostly in the Kanto region. Shinjuku flagship open every day until 4:30am. 13 seats. Since 2015. @takahashi_ramen.shinjuku Less

Appetizer・New tea from Kirin no Mori, Shingu Village, 88th generationMain Dish・Natural Sea Bream Roe from the Kurushima StraitSashimi・Sashimi of natural sea bream, carefully prepared by Mr. Fujimoto from Oshima, Kurushima Strait・Grilled natural anago (conger eel) from Imabari, charcoal-grilledNoodle Dish・Somen noodles in natural sea bream broth, prepared by Mr. FujimotoFried Dish・Fried natural tiger pufferfish, carefully prepared by Mr. Fujimoto from Oshima, Kurushima StraitRice・"Himenorin" rice grown by Mr. Takariki from Uwacho, Nishiko City・Barley miso soup with wild chives from Kajita Takaten, Ozu CityDessert・Freshly made ice cream from blood oranges grown in Yoshida Town. Less

I wanted to try the limited 10 servings of Tsukemen, so I made a reservation first thing in the morning and was first in line, but there was no Tsukemen available. It seems to be true what other Tabelog users have said—that they stopped serving it because it takes too long for inbound customers to eat.The only post on the restaurant's X was about changing the menu. Given the circumstances, I can only assume they can't provide specific details.Instead, I ordered the Shiro Shoyu Ramen for JPY 1450, which I had decided on in case the Tsukemen was unavailable. This isn't a ramen with a white broth; it's a light soy sauce ramen. If this flavor is as good as the reputation suggests, I can understand the appeal. However, for this type of flavor, I find that ramen shops in the basement of Shinjuku Station offer better value for money. If we're talking about the Ramen Oni series from their training location, Sugimoto offers similar taste and price. Both places can be visited without a reservation at any time.It feels like the hype is stronger than the reality, but I'm glad to have realized that this is just an ordinary ramen and not something special. Less

We booked a stay combined with a trip for our anniversary, adding breakfast as an option for JPY 3,500 per person. This restaurant has been selected as a Destination Restaurant 2026 by The Japan Times.Upon entering, the accommodation area is immediately to the left, while the restaurant is to the right.Promoting Fujikofu Cuisine, over 90% of the ingredients are sourced from Yamanashi. The counter seats nine, and the interior is modern and chic, featuring an open kitchen that offers a wide view of the cooking area.1. Walnut Sap A subtly sweet and smooth sap with no unpleasant aftertaste. Expectations are high.2. Roasted Walnut Roasted walnuts drizzled with walnut syrup. The fluffy texture and deep umami blend with natural sweetness, creating a dish that seeps into your body. A truly moving dish.3. Young Sweetfish with Fuki Young sweetfish wrapped in fuki leaves, served with a rich egg yolk sauce containing fuki buds. The bitterness and umami of the sweetfish pair beautifully with the sauce, making it very delicious.4. Horse with Fuki Horse sashimi lightly seared over charcoal and served as tataki, accompanied by fuki buds and wild vegetables. The aroma of charcoal is pleasant, and the combination with the vegetables creates a gentle flavor.5. Hime Masu A deep flavor combining Hime masu (a type of trout) with wild vegetables and shiitake mushrooms.6. Bamboo Shoot and Wild Udo Tagliolini Here comes the pasta. The richness of the bamboo shoot and butter is intense, and the handmade tagliolini has a wonderful texture.7. Brioche Freshly baked brioche made from Yamanashi's Yume Kaori wheat. An exquisite taste with sweetness and a fluffy texture that makes it hard to stop eating. Refills are available. No bakery can compete with such high-level bread served fresh.8. Trout with Beans Trout paired with green peas and fresh cedar shoots. The trout's flavor combines with the refreshing yet complex taste of the vegetables, making it very delicious.9. Kiwi and Sanbai Kiwi sorbet paired with a foam made from wild herbs that have a plum-like aroma. A refreshing dish.10. Budding The restaurant's signature dish. On this day, it contained stewed venison and boar, combined with wild herbs, evoking a sense of life's breath. A complex flavor that offers a unique experience. Very delicious.11. Houbou Chicken Slowly roasted Houbou chicken over charcoal. The deep flavor pairs excellently with the red wine sauce.12. Vegetable Rice An arrangement of a local dish made by the chef's mother, featuring over 40 types of Yamanashi vegetables. Paired with a slightly sweet sauce, it is very filling and incredibly delicious. Refills are available.13. Rhubarb and Aburachan A dessert of rhubarb and aburachan (a type of wild yam) cut into noodles. It has a refreshing taste reminiscent of Nordic restaurants. Roasted hojicha tea was also served on the spot.14. Strawberry and Mochikusa A cake combining strawberries and mochi grass (yomogi) ice cream. The candy decoration adds a delightful texture. Extremely delicious.15. Mulberry Leaves and Saffron Chocolate balls made from mulberry leaves and saffron rusk. A complex flavor even until the end.This course, utilizing local ingredients that cannot be found elsewhere, is remarkable. The incorporation of wild herbs like kuromoji, aburachan, and cedar shoots is done so elegantly and attractively.Combining so many ingredients is necessary in a landlocked prefecture, as individual ingredients may lack punch. When I asked if it was difficult, the chef mentioned that he enjoys cooking and does it as a routine. I found this spirit to be truly wonderful.The pairing wines, mostly natural wines from Yamanashi, matched perfectly. I was very satisfied with the inclusion of after-dinner drinks as well.The service was kind and attentive, with detailed explanations of the dishes.Breakfast also featured handmade jams combining Yamanashi ingredients and wild herbs, making it very fulfilling—definitely something to look forward to.The surprise and excitement here surpass even Michelin-starred restaurants in Tokyo. If you love delicious food, this is truly a destination restaurant worth traveling for.I absolutely want to come back! It was a great meal! Less

I had been craving Peking duck, and realized I hadn't visited Fureika in a while, so I decided to have lunch there. The atmosphere was calm, and the staff were very pleasant, making for a delightful dining experience. The assorted appetizers were delicious, and I forgot to take a picture of the Peking duck, so I ordered an extra serving, which was also very tasty. Less

ワンタンメン / Wontonmen / Hitotsubashi Taishōken — Kodaira, Tokyo

Eifukucho Taishōken style ramen. Shoyu soup uses pork bones and niboshi with lard. Standard size comes with 1.5 portions of medium width chūka noodles. Topped with ajitama, pork shoulder loin chashu, menma, naruto, negi, wontons and yuzu.

The original master served ramen at this location for over 40 years before retiring and passing operations to the second generation. Nine seats. Open since 1969. Less