Foodle

Recommended bowl: Miso Wontonmen

This mom-and-pop style shop offers a varied ramen menu of shoyu, shio or miso based bowls. The soup is made from pork bones, chicken carcasses, katsuobushi (bonito) and saba-bushi (mackerel). Noodles are special ordered, with options for tsukemen as well. Wontonmen or chashumen recommended by master Obikane-san, who has prior experience producing ramen in the U.S. Open since 2009. Less

Recommended bowl: Elite production

Shoyu soup and chicken oil made using Daisen Dori and Nagoya Cochin brand chickens. Four different kinds of shoyu in the tare, using mostly shoyu from Gunma Prefecture. Noodles are by Mikayawa Seimen. Toppings include slow-cooked chicken, pork chashu and wontons. Shoyu, Shio, and Niboshi Aburasoba all on the menu, which is a collaboration effort between three well-known Tokyo ramen shops. The Shoyu is produced by Sakurai in Mitaka, the Shio by Yatagarasu in Kudanshita, and the Niboshi Aburasoba by Tsukihi in Kameido. This shop also has some purported connections to the legendary master Ichijō-san and Ganko Ramen in Yotsuya-Sanchome. Open since October 2020. Less

Recommended bowl: Yamagata style

Run by master Ikeda-san from Yamagata who learned how to make ramen himself. The shop is inspired by Ken-chan Ramen, a well known shop from Yamagata Prefecture. Gyokai based soup is made from various dried fish including iriko (anchovy), hirako (sardine) and tobiuo (flying fish). The noodles are hand-pounded temomi style to order before being boiled. Shoyu, pork backfat with ginger, and options for Yamagata style spicy miso. Open since 2019. Less