Foodle

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

Recommended bowl: Onion Kimchi Jiro

Shoyu-tonkotsu soup, less emulsified than most Jiro shops. Noodles house-made on an Ebisu noodle machine. The unique recommended add-on topping at this branch is the onion kimchi. Garlic, vegetables and tare drizzle (karame) on call. Ordering extra toppings "mashi" is allowed but "mashi-mashi" is not allowed. Tsukemen is sometimes available, usually during the summer months. No photos inside the shop other than the ramen. Customers who do not eat fast enough will be asked to hurry up or leave. The master here is the brother of the master at Ramen Jiro Fujisawa. Open since 2001. Less

Recommended bowl: Red Jiro style

Jiro style soup is shoyu-tonkotsu based, with house-made noodles, optional garlic, extra veggies, pork fat and tare drizzle on call. Spicy 'red ramen' is loaded with chili; tsukemen and shirunashi also available, and offering small sizes for ladies and kids. The master trained at the well-known Jiro style shop Butaboshi. Open since March 2020. Less