Restaurants
- Abram Plaut added a new meal Ramen at Jiraiya (らあめん工房 じらい屋) at Jiraiya (らあめん工房 じらい屋)
Recommended bowl: Local Nighttime spot
Originally opened in 1992. It then closed and reopened in a new location (not far from the original) in Musashi Koyama in January 2018. Noodles are from Asakusa Kaikaro, and the soup is made from pork and chicken with no MSG. The house recommended Jiraiya ramen is served with a dark shoyu soup, but there is also... More
Recommended bowl: Local Nighttime spot
Originally opened in 1992. It then closed and reopened in a new location (not far from the original) in Musashi Koyama in January 2018. Noodles are from Asakusa Kaikaro, and the soup is made from pork and chicken with no MSG. The house recommended Jiraiya ramen is served with a dark shoyu soup, but there is also shio, miso, and tsukemen. Only open for dinner. Less
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- Abram Plaut added a new meal Ramen at Yasubē (つけ麺屋 やすべえ 高田馬場店) at Yasubē (つけ麺屋 やすべえ 高田馬場店)
Recommended bowl: Neo-Tokyo Tsukemen
This popular tsukemen specialty shop operates eight branches in Tokyo and one in Osaka, all with virtually the exact same menu and quality. The original Takadanobaba branch opened in 2002, and now branches are open every day in many central areas including Ikebukuro, Shibuya, Shinjuku, Akihabara and Akasaka. The... More
Recommended bowl: Neo-Tokyo Tsukemen
This popular tsukemen specialty shop operates eight branches in Tokyo and one in Osaka, all with virtually the exact same menu and quality. The original Takadanobaba branch opened in 2002, and now branches are open every day in many central areas including Ikebukuro, Shibuya, Shinjuku, Akihabara and Akasaka. The dipping soup is made from meat, vegetables and gyokai (sea ingredients), with options for added miso and/or spice (spicy miso recommended). The medium width straight noodles are made at the company's central kitchen, and customers can choose small, medium or large size portions for the same price. Diced onions and fish powder are on the counter as free condiments. Less
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- Abram Plaut added a new meal Ramen at Eiraku (栄楽) at Eiraku (栄楽)
Recommended bowl: Curry Ramen
This super old-school style shop first opened in 1960, in Harajuku, eventually moving to a new location in Ebisu in 2010. A very nondescript shop from the outside. If you aren't looking for it, you could easily walk right by. Open just a few hours a day, and usually closing when the ingredients run out. Simple nostalgic... More
Recommended bowl: Curry Ramen
This super old-school style shop first opened in 1960, in Harajuku, eventually moving to a new location in Ebisu in 2010. A very nondescript shop from the outside. If you aren't looking for it, you could easily walk right by. Open just a few hours a day, and usually closing when the ingredients run out. Simple nostalgic Chinese style stir-fried dishes and no-frills ramen. Customers either go with the shoyu ramen and fried rice on the side, or the curry soba, a bowl of ramen topped with a large scoop of Japanese style curry. Less
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- Abram Plaut added a new meal Ramen at Yōjimbō (用心棒) at Yojinbo (用心棒)
Recommended bowl: Jiro style clone
This Jiro inspired shop opened its Jimbōchō flagship in 2009, ironically right in front of a Ramen Jiro branch (which has since moved). Tonkotsu shoyu soup is made with pork back fat, bean sprouts, cabbage, chashu and garlic. Noodles are supplied by Asakusa Kaikarou. During the summer time they have an epic Hiyashi... More
Recommended bowl: Jiro style clone
This Jiro inspired shop opened its Jimbōchō flagship in 2009, ironically right in front of a Ramen Jiro branch (which has since moved). Tonkotsu shoyu soup is made with pork back fat, bean sprouts, cabbage, chashu and garlic. Noodles are supplied by Asakusa Kaikarou. During the summer time they have an epic Hiyashi Chūka (chilled ramen). Yōjimbō belongs to the same group that owns Senrigan in Setagaya, with a second branch in Hongo-Sanchome. All shops in the group serve a similar menu. Less
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- Abram Plaut added a new meal Ramen at Yamara (麺 やまらぁ) at Men Yamaraa (麺 やまらぁ)
Recommended bowl: Nice variety
Yamara serves up a variety of bowls and seasonal specials, giving customers a varied menu to choose from. The standard Shio Ra comes with a creamy 100% chicken based soup, plus the usual toppings like pork chashu, menma and nori seaweed. Noodles supplied by Sakurai Shouten. Plenty of other choices to choose like miso,... More
Recommended bowl: Nice variety
Yamara serves up a variety of bowls and seasonal specials, giving customers a varied menu to choose from. The standard Shio Ra comes with a creamy 100% chicken based soup, plus the usual toppings like pork chashu, menma and nori seaweed. Noodles supplied by Sakurai Shouten. Plenty of other choices to choose like miso, tsukemen, mazesoba, and seasonal offerings which rotate frequently. Sometimes spicy Taiwan ramen or other unique bounties appear. Check the shop's Twitter account for updates: @yama_ningyocho. Open since 2010. Less
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- Abram Plaut added a new meal Ramen at Uncle T's Cabin (あんくるてい) at Uncle T's Cabin (あんくるてい)
Recommended bowl: Wontonmen pedigree
This neighborhood shop serves a Tokyo style shoyu ramen, with a light, yet complex soup made from a variety of ingredients. The master 'Uncle T' trained at the institutional Tokyo shop Tantantei in Hamadayama, famous for wontonmen. The soup stock contains chicken carcasses, pork leg bones, three types of dried fish... More
Recommended bowl: Wontonmen pedigree
This neighborhood shop serves a Tokyo style shoyu ramen, with a light, yet complex soup made from a variety of ingredients. The master 'Uncle T' trained at the institutional Tokyo shop Tantantei in Hamadayama, famous for wontonmen. The soup stock contains chicken carcasses, pork leg bones, three types of dried fish (niboshi, katsuobushi, sababushi), kombu and a selection of vegetables. The house-made wontons are stuffed with either pork or shrimp, and the thin straight noodles are provided by the renowned Mikawaya Seimen. Free negi and menma on the counter. Open since February 2018. Instagram: @uncle_t229 Less
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Recommended bowl: Niboshi new school
Located inside a larger building with other eateries, it takes a bit of searching to find Tsukihi, like so many other places in Tokyo. For those seeking niboshi ramen, this is a spot worth venturing. The soup is a fishy blend of niboshi and chicken, with the majority of the dried fish being sourced from Chiba prefecture.... More
Recommended bowl: Niboshi new school
Located inside a larger building with other eateries, it takes a bit of searching to find Tsukihi, like so many other places in Tokyo. For those seeking niboshi ramen, this is a spot worth venturing. The soup is a fishy blend of niboshi and chicken, with the majority of the dried fish being sourced from Chiba prefecture. The standard 'chūka soba' comes with a clear fishy soup. But for those wanting an even thicker version, well there's that, too. The noodles are supplied by the purveyor Murakami Asahi Seimenjo, with aedama (noodle refills) available. Two types of chashu, pork shoulder and chicken breast. Master Hasegawa-san trained at Tsukemen Michi and then worked at the shop 'Hiwa Mata Noboru.’ Open since Janury 2018. Follow the shop Twitter for hours and updates: @yuumax_48 Less
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- Abram Plaut added a new meal Ramen at Suishaki Soba (水車生そば) at Suishaki Soba (水車生そば)
Recommended bowl: Since 1861
First opened as a soba restaurant in 1861. This large shop seats 280 total, and fresh soba noodles are handmade daily in a noodle room visible in front of the shop. For years, rumor has it that 'tori chūka' was just a staff meal, and often ordered by regular customers as a secret menu item. It is arguably the main draw... More
Recommended bowl: Since 1861
First opened as a soba restaurant in 1861. This large shop seats 280 total, and fresh soba noodles are handmade daily in a noodle room visible in front of the shop. For years, rumor has it that 'tori chūka' was just a staff meal, and often ordered by regular customers as a secret menu item. It is arguably the main draw now, with a light shio soup made from chicken, Japanese style 'Wadashi', curly noodles and topped with chicken and nori seaweed. Popular at night. Less
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- Abram Plaut added a new meal Ramen at Soupmen (スープメン) at Soupmen (スープメン)
Recommended bowl: New menu every day
The only ramen available at this shop is 'honjitsu no ramen,’ or 'today's ramen.’ The ‘daily’ ramen changes everyday and the master announces the soup on Twitter. Usually a double soup or some kind of combination using chicken or fish, with noodles supplied by Sapporo Seimen. Only premium ingredients are... More
Recommended bowl: New menu every day
The only ramen available at this shop is 'honjitsu no ramen,’ or 'today's ramen.’ The ‘daily’ ramen changes everyday and the master announces the soup on Twitter. Usually a double soup or some kind of combination using chicken or fish, with noodles supplied by Sapporo Seimen. Only premium ingredients are used. You have to check Twitter before going to see if it's open or closed, hours and daily menu: @Soupmen2
For those familiar with the clothing brand Supreme, you may notice some resemblance with the shop logo. The bowls here are one of a kind, something new everyday. This shop has been open since October 2018, and has a consistent stream of regular customers. If there's one ramen shop worthy of multiple visits, surely this is it. Less
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- Abram Plaut added a new meal Ramen at Shiokawaya (塩川屋 ) at Shiokawaya (塩川屋 )
Recommended bowl: Using local ingredients
A new-school Kitakata shop, which sources most of its ingredients locally with the intent of promoting the deliciousness of the region's authentic foods. The bowl comes with a light, clear soup, standard Kitakata noodles, and topped with a single stalk of asparagus. Simple but refined. The master is currently... More
Recommended bowl: Using local ingredients
A new-school Kitakata shop, which sources most of its ingredients locally with the intent of promoting the deliciousness of the region's authentic foods. The bowl comes with a light, clear soup, standard Kitakata noodles, and topped with a single stalk of asparagus. Simple but refined. The master is currently a leading promoter of Kitakata-style ramen overseas. Less