Restaurants
Recommended bowl: Signature Nagi
The well respected Nagi group has a plethora of shops both in Japan and overseas, with a few near Shibuya offering up different styles. Nagi Niboshi serves what Nagi is known for-- bitter, umami rich niboshi soup, made with plenty of dried Japanese sardines and balanced perfectly with a dark shoyu tare. The noodles... More
Recommended bowl: Signature Nagi
The well respected Nagi group has a plethora of shops both in Japan and overseas, with a few near Shibuya offering up different styles. Nagi Niboshi serves what Nagi is known for-- bitter, umami rich niboshi soup, made with plenty of dried Japanese sardines and balanced perfectly with a dark shoyu tare. The noodles are house-made and come in various shapes and sizes. Unique and memorable, for some, marvelous, for others, an acquired taste. Less
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Recommended bowl: Pineapple ramen
Master Kurata-san trained at the well known shop Watanabe in Takadanobaba, before first opening this pineapple themed ramen shop in Nishi-Ogikubo in 2011. The shop closed and relocated to its new location in Machida in December 2017. A plethora of pineapple based options is on the ticket vending machine. Feel free... More
Recommended bowl: Pineapple ramen
Master Kurata-san trained at the well known shop Watanabe in Takadanobaba, before first opening this pineapple themed ramen shop in Nishi-Ogikubo in 2011. The shop closed and relocated to its new location in Machida in December 2017. A plethora of pineapple based options is on the ticket vending machine. Feel free to dip into shoyu or shio ramen, with or without shrimp. Tsukemen versions available as well. All dishes are made with pineapple juice in the soup and chunks of pineapple served as toppings. Even the aji tamago eggs are pickled in pineapple juice. Worth checking out—if you like pineapple ;-) Less
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- Abram Plaut added a new meal Ramen at Kashiwagi (かしわぎ ) at Kashiwagi (かしわぎ)
Recommended bowl: Highly ranked 2017 rookie
Master Takumi Imada previously ran a ramen shop in Nogata that closed in 2014, before he opened Kashiwagi in 2017. The shop serves gourmet bowls of shoyu and shio ramen with a light chintan (clear) soup made from pork and gyokai (seafood ingredients). Noodles are supplied by the well known noodle-maker Teigaku,... More
Recommended bowl: Highly ranked 2017 rookie
Master Takumi Imada previously ran a ramen shop in Nogata that closed in 2014, before he opened Kashiwagi in 2017. The shop serves gourmet bowls of shoyu and shio ramen with a light chintan (clear) soup made from pork and gyokai (seafood ingredients). Noodles are supplied by the well known noodle-maker Teigaku, based in Kyoto. Choice pork chashu, hosaki menma, ajitama and green negi. Both the shio and shoyu are popular but the shoyu is recommended, made using a tare containing a blend of three soy sauce varieties. Less
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- Abram Plaut added a new meal Dinner at 瀬戸内食堂ねいろ屋 at Ramen Neiroya Shinjuku
瀬戸内レモンラーメン / Setouchi Lemon Ramen / Setouchi Shokudo Neiroya — Shinjuku, Tokyo
Chicken based soup is combined with shio tare. Medium-thin straight noodles are provided by Mikawaya Seimen. Topped with chicken chashu, lemon slices, negi and black pepper. No msg or additives.
The latest branch to open by the Ogikubo ramen shop... More
瀬戸内レモンラーメン / Setouchi Lemon Ramen / Setouchi Shokudo Neiroya — Shinjuku, Tokyo
Chicken based soup is combined with shio tare. Medium-thin straight noodles are provided by Mikawaya Seimen. Topped with chicken chashu, lemon slices, negi and black pepper. No msg or additives.
The latest branch to open by the Ogikubo ramen shop Neiroya, this shop uses ingredients carefully selected and sourced from the Setouchi region of Japan. 14 seats. Since June 6th, 2024 @neiroya_tokyo_shinjuku Less
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- Abram Plaut added a new meal Ramen at Soruto (鶏そばつけそば そると) at Soruto (鶏そばつけそば そると)
Recommended bowl: Chicken & Veggies
Soruto's master, Kataoka-san, was a comedian, as well as an Italian chef. The bowls here contain a chicken broth based soup made with over ten types of vegetables, paired with noodles containing Hokkaido flour and semolina, special ordered from Yoshino Seimen. The house recommended bowl of 'soruto soba' comes topped... More
Recommended bowl: Chicken & Veggies
Soruto's master, Kataoka-san, was a comedian, as well as an Italian chef. The bowls here contain a chicken broth based soup made with over ten types of vegetables, paired with noodles containing Hokkaido flour and semolina, special ordered from Yoshino Seimen. The house recommended bowl of 'soruto soba' comes topped with chicken chashu and roasted vegetables like kabocha squash, eggplant, tomato. Both visually pleasing and scrumptious. On Thursdays look for a secondary menu with a fish based soup. Since 2013. Less
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- Abram Plaut added a new meal Dinner at Shinjuku at Miso Ramen Momo-an
特製赤みそラーメン / Tokusei Aka Miso Ramen / Miso Ramen Momoan — Nishi-Shinjuku, Tokyo
Rich soup is made using a combination of pork knuckles and chicken carcasses, mixed with a blended red miso tare sauce, sesame oil and pork back fat. Medium-thick noodles are provided by Mikawaya Seimen. Topped with pork belly chashu, ajitama, ginger-flavored... More
特製赤みそラーメン / Tokusei Aka Miso Ramen / Miso Ramen Momoan — Nishi-Shinjuku, Tokyo
Rich soup is made using a combination of pork knuckles and chicken carcasses, mixed with a blended red miso tare sauce, sesame oil and pork back fat. Medium-thick noodles are provided by Mikawaya Seimen. Topped with pork belly chashu, ajitama, ginger-flavored pork, bean sprouts, negi and togarashi threads. White miso ramen also available on the menu.
President Ishizaki-san oversees operations, he is also the head of a large apparel company and has experience opening several ramen shops around Tokyo. 28 seats. Since August 23rd, 2022 @ramen_momoan Less
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- Abram Plaut added a new meal Ramen at Mugi To Olive (むぎとオリーブ) at Mugi to Olive Ginza Hon Ten (むぎとオリーブ)
Recommended bowl: Shoyu + olive oil?
Mugi to Olive's name comes from its curious but delicious use of olive oil ('Mugi To Olive' means Wheat and Olive Oil). Once you've eaten about half your bowl, it's recommended that you grab one of the bottles of olive oil sitting on the counter and add a generous splash to your noodles. The virgin oil harmonizes... More
Recommended bowl: Shoyu + olive oil?
Mugi to Olive's name comes from its curious but delicious use of olive oil ('Mugi To Olive' means Wheat and Olive Oil). Once you've eaten about half your bowl, it's recommended that you grab one of the bottles of olive oil sitting on the counter and add a generous splash to your noodles. The virgin oil harmonizes surprisingly well with the soup, while also altering the flavor profile and taste associations of the dish – a commendable innovation.
The menu here is made up of three types of shoyu soup: one made with niboshi, one with hamaguri clams and another with chicken. Ramen is available in any of these varieties, or you can order a "triple soba" option that comes with a mix of all three. The noodles come from Teigaku, a top noodle producer from Kyoto. The presentation is quite gourmet.
Aside from the ramen, Mugi To's maze-soba also has a cult following. Maze-soba is ramen served with no soup. Typically, thick noodles are served over a bed of toppings, spices and a condensed sauce, which you mix up yourself, almost as if you're saucing a pasta. Here you're encouraged to add olive oil. Again, interesting, innovative and surprisingly tasty. Since 2014. Less
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Recommended bowl: Hakata taste
This shop was opened in 2002 by someone who wanted to taste the Hakata style ramen from their childhood in Fukuoka, Tokyo. This soup is about as Hakata as it gets, with the bone broth made from 100 tonkotsu. There is a good mix of various bones that go into the soup, sourced from pigs raised in Miyazaki prefecture, Kyushu.... More
Recommended bowl: Hakata taste
This shop was opened in 2002 by someone who wanted to taste the Hakata style ramen from their childhood in Fukuoka, Tokyo. This soup is about as Hakata as it gets, with the bone broth made from 100 tonkotsu. There is a good mix of various bones that go into the soup, sourced from pigs raised in Miyazaki prefecture, Kyushu. The bones are slow simmered for approximately 36 hours, and during this time some of the bones are broken apart to release the marrow into the soup. All the while, someone is watching over carefully to assure that they don't burn. Rounded out with your typical Hakata style medley of thin straight noodles, sliced chashu, egg and negi. Open 11am-1am six nights a week. Less
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- Abram Plaut added a new meal Dinner at 新高揚 at Teuchi rāmen shinkōyō
こうようつけめん / Kōyō Tsukemen / Shinkōyō — Shinjuku, Tokyo
Light shoyu soup uses pork, chicken and vegetables. Housemade dipping noodles are cut flat and are rinsed in water after boiling. Served alongside deep-fried chicken fillet, menma, negi and radish sprouts. No msg or artificial flavor additives.
The roots of this restaurant... More
こうようつけめん / Kōyō Tsukemen / Shinkōyō — Shinjuku, Tokyo
Light shoyu soup uses pork, chicken and vegetables. Housemade dipping noodles are cut flat and are rinsed in water after boiling. Served alongside deep-fried chicken fillet, menma, negi and radish sprouts. No msg or artificial flavor additives.
The roots of this restaurant date back to 1961, when the ramen shop Kōyō is said to have first opened in Kagurazaka. The shop moved to Araiyakushi-mae in Nakano a few years later in 1964, and a second branch opened in Higashi-Nakano in 1972. Both shops have since closed, but this newer branch called Shinkōyō has now been open and operating continuously in Shinjuku for over 40 years. 18 seats. Since 1982. Less
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- Abram Plaut added a new meal Ramen at Likkys (リッキーズ) at Likkys (リッキーズ)
Recommended bowl: Mazesoba w/ pork fat
This shop serves up a grungy bowl of rich and salty Tokyo style tonkotsu shoyu ramen, laden with pork back fat. The recommended bowl is the mazesoba, served with very little soup and the usual toppings, along with noodles supplied by Daiei Shokuhin. Plenty of other options with soup to choose from, as well as... More
Recommended bowl: Mazesoba w/ pork fat
This shop serves up a grungy bowl of rich and salty Tokyo style tonkotsu shoyu ramen, laden with pork back fat. The recommended bowl is the mazesoba, served with very little soup and the usual toppings, along with noodles supplied by Daiei Shokuhin. Plenty of other options with soup to choose from, as well as a grip load of topping choices. Previously this shop was known as 'Drop Hammer' and served almost the exact same menu before it closed and was reopened as Likkys by Master Iizuka-san in 2016. Less