Restaurants
- Abram Plaut added a new meal Dinner at 日本料理たかむら at Takamura (日本料理 たかむら)
江戸中華そば / Edo Chūka Soba / Nihonryōri Takamura - Akita, Akita
Nostalgic Edo style shoyu soup contains two types of jidori chickens, including Hinai Jidori. The shoyu tare is made with leftover soba kaeshi (sauce). Noodles are thin straight Hakata style, shipped in directly from Fukuoka. Run by master Takamura-san, Nihonryōri Takamura... More
江戸中華そば / Edo Chūka Soba / Nihonryōri Takamura - Akita, Akita
Nostalgic Edo style shoyu soup contains two types of jidori chickens, including Hinai Jidori. The shoyu tare is made with leftover soba kaeshi (sauce). Noodles are thin straight Hakata style, shipped in directly from Fukuoka. Run by master Takamura-san, Nihonryōri Takamura specializes in Japanese kaiseki / kappo, widely considered one of the best restaurants in Akita Prefecture. The standard finish to meals is usually a rice dish, occasionally Takamura-san will make ramen instead. Open since 1999. Less
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- Abram Plaut added a new meal Dinner at 下前商店 at 下前商店
叉焼ワンタンメン + スモールカレーライス / Chashu Wontonmen + Small Curry Rice / Shimomae Shōten - Yokohama, Kanagawa
Shoyu soup is made using chicken carcasses, served with two types of chashu, handmade wontons and diced negi. Curry rice on the side. The master trained at the shop Za Ramenya located not far away in Yokohama. Open... More
叉焼ワンタンメン + スモールカレーライス / Chashu Wontonmen + Small Curry Rice / Shimomae Shōten - Yokohama, Kanagawa
Shoyu soup is made using chicken carcasses, served with two types of chashu, handmade wontons and diced negi. Curry rice on the side. The master trained at the shop Za Ramenya located not far away in Yokohama. Open since 2007. Less
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- Abram Plaut added a new meal Dinner at 粉麺小屋 at Komen Koya (粉麺小屋)
特製中華そば / Tokusei Chūka Soba / Komenkoya - Shin-Nakano, Tokyo
Shoyu soup contains shirokuchi niboshi, katsuobushi, sōdabushi, sababushi and sanmabushi. Teuchi style noodles are handmade in the shop without the use of a noodle machine. This site was previously an udon business before being converted to a ramenya. The master grew up in Kumagaya,... More
特製中華そば / Tokusei Chūka Soba / Komenkoya - Shin-Nakano, Tokyo
Shoyu soup contains shirokuchi niboshi, katsuobushi, sōdabushi, sababushi and sanmabushi. Teuchi style noodles are handmade in the shop without the use of a noodle machine. This site was previously an udon business before being converted to a ramenya. The master grew up in Kumagaya, Saitama, where his parents run an udon shop. He started out working for his parents, then moved to Tokyo where he worked at the udon shop Menkoya in Hatagaya for 16 years. Komenkoya open since May 2020. Less
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- Abram Plaut added a new meal Dinner at 大勝軒 at Daishouken (大勝軒)
大盛ラーメン + 餃子 / Ōmori Ramen + Gyoza / Taishōken - Kita-Narashino, Chiba
Old school Tokyo niboshi shoyu ramen. Noodles supplied by Chinrai, ōmori size well over 400 grams. House-made gyoza, extra negi and menma on the side. This shop has some relationship to the legendary Eifukucho Taishōken, however the exact connection is unknown.... More
大盛ラーメン + 餃子 / Ōmori Ramen + Gyoza / Taishōken - Kita-Narashino, Chiba
Old school Tokyo niboshi shoyu ramen. Noodles supplied by Chinrai, ōmori size well over 400 grams. House-made gyoza, extra negi and menma on the side. This shop has some relationship to the legendary Eifukucho Taishōken, however the exact connection is unknown. Open 11:30am-3pm five days a week. Open date unknown. Less
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- Abram Plaut added a new meal Dinner at はりけんラーメン at Hariken Ramen (はりけんラーメン)
鶏白湯坦々そば + 特製トッピング + チャーシュー丼 + 特製ギョーザ / Toripaitan Tantansoba + Tokusei Toppings + Chashudon + Tokusei Gyoza / Hariken Ramen - Tsukuba, Ibaraki
Rich toripaitan soup is made from Nasudori brand chickens, simmered for 12 hours. All ingredients used are fresh, nothing frozen. Three main soups make... More
鶏白湯坦々そば + 特製トッピング + チャーシュー丼 + 特製ギョーザ / Toripaitan Tantansoba + Tokusei Toppings + Chashudon + Tokusei Gyoza / Hariken Ramen - Tsukuba, Ibaraki
Rich toripaitan soup is made from Nasudori brand chickens, simmered for 12 hours. All ingredients used are fresh, nothing frozen. Three main soups make the menu— gyokai, tonkotsu-gyokai and toripaitan. Noodles supplied by Kanno Seimen. Run by master Kennichi Haridate-san, who previously worked as a French chef. 2nd branch located in Tsuka City, Tsukuba flagship open since 2011. Less
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- Abram Plaut added a new meal Dinner at 煮干鰮らーめん 圓 at Niboshi Iwashi Ramen En (煮干鰮らーめん 圓)
味噌煮干 / Miso Niboshi / Niboshi Iwashi Ramen En - Hachiōji, Tokyo
Niboshi based soup is combined with miso tare and pork back fat. Hirauchi style wavy flat noodles are cut medium thick. Toppings include ajitama, lotus root, negi and a niboshi paste ball. The standard bowls at En contain a clear niboshi shoyu soup, this ‘Miso Niboshi’ is... More
味噌煮干 / Miso Niboshi / Niboshi Iwashi Ramen En - Hachiōji, Tokyo
Niboshi based soup is combined with miso tare and pork back fat. Hirauchi style wavy flat noodles are cut medium thick. Toppings include ajitama, lotus root, negi and a niboshi paste ball. The standard bowls at En contain a clear niboshi shoyu soup, this ‘Miso Niboshi’ is a limited menu item. Originally opened by master Tanaka-san (since retired), the shop is now managed by his son. 2nd branch in Nagoya open since 2016, Hachiōji flagship since 2009. Less
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- Abram Plaut added a new meal Dinner at 半ざわ at Chuukasoba Hanzawa (中華そば 半ざわ)
金目鯛出汁ラーメン / Kinmedai Dashi Ramen / Chūka Soba Hanzawa - Nishi-sugamo, Tokyo
Shio based soup is made using kinmedai (splendid alfonsino). Noodles by Kanejin Shokuhin. Toppings feature nitamago, pork chashu, wontons, iwanori, wakame, menma, negi and diced red onions. Limited menu item, only available for one day. The standard menu... More
金目鯛出汁ラーメン / Kinmedai Dashi Ramen / Chūka Soba Hanzawa - Nishi-sugamo, Tokyo
Shio based soup is made using kinmedai (splendid alfonsino). Noodles by Kanejin Shokuhin. Toppings feature nitamago, pork chashu, wontons, iwanori, wakame, menma, negi and diced red onions. Limited menu item, only available for one day. The standard menu uses a soup that combines chicken, pork and niboshi. Master Hanzawa-san trained at the shop Chibakiya, then ran a Tokyo Ramen Street outpost of the company, Kizou (now closed). Before going independent he also sought out guidance from the master of Fukumen Tomo in Jimbocho. The two shops now share the same stamp cards used by regular customers (for free toppings and limited bowls). Hanzawa-san runs operations along with his wife. Open since April 2020. Less
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- Abram Plaut added a new meal Dinner at ちとせラーメン at Chitose Ramen
わかめラーメン + 小チャーハン + 手作りギョウザ / Wakame Ramen + Shō Cha-han + Tedzukuri Gyoza / Ramen Chitose - Hachiōji, Tokyo
Hachiōji style ramen is made with a soup of pork bones and gyokai. The shoyu tare is extra dark, hence locals call this bowl 'Hachiōji Black.' Topped with optional wakame seaweed, fried rice and hand-made... More
わかめラーメン + 小チャーハン + 手作りギョウザ / Wakame Ramen + Shō Cha-han + Tedzukuri Gyoza / Ramen Chitose - Hachiōji, Tokyo
Hachiōji style ramen is made with a soup of pork bones and gyokai. The shoyu tare is extra dark, hence locals call this bowl 'Hachiōji Black.' Topped with optional wakame seaweed, fried rice and hand-made gyoza dumplings on the side. Family owned, run by a husband and wife with the son set to take over someday. Delivery available within the neighborhood via motorbike. Open since 1978. Less
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- Abram Plaut added a new meal Dinner at 松戸富田麺絆 at Matsudo tomita menban (松戸富田麺絆)
半熟味玉濃厚つけめん / Hanjuku Ajitama Nōkō Tsukemen / Matsudo Tomita Menban - Tokyo, Tokyo
Tonkotsu gyokai tsukemen, served with a rich soup containing pork bones and dried fish. Thick, ropey dipping noodles made fresh daily from a Tomita production facility. Toppings include ajitama, naruto, negi, nori and yuzu. Serving almost the same... More
半熟味玉濃厚つけめん / Hanjuku Ajitama Nōkō Tsukemen / Matsudo Tomita Menban - Tokyo, Tokyo
Tonkotsu gyokai tsukemen, served with a rich soup containing pork bones and dried fish. Thick, ropey dipping noodles made fresh daily from a Tomita production facility. Toppings include ajitama, naruto, negi, nori and yuzu. Serving almost the same menu as the original Tomita flagship in Matsudo, with a few additional options such as Higashi-Ikebukuro Taishōken style tsukemen. Matsudo flagship since 2006, Tokyo station Kitte Marunouchi store since 2019. Less
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- Abram Plaut added a new meal Dinner at 鶏Soba 座銀 at Tori Soba Zagin (鶏 soba 座銀)
冷やし鶏塩つけsoba / Hiyashi Tori Shio Tsukesoba / Tori Soba Zagin - Higobashi, Osaka
Chilled chicken shio dipping soup, kombusui served on the side. Toppings include raw chicken, myōga and sudachi. Noodles are made at an undisclosed location. Limited summer menu, only 5 bowls available for both lunch and dinner service. The regular menu features... More
冷やし鶏塩つけsoba / Hiyashi Tori Shio Tsukesoba / Tori Soba Zagin - Higobashi, Osaka
Chilled chicken shio dipping soup, kombusui served on the side. Toppings include raw chicken, myōga and sudachi. Noodles are made at an undisclosed location. Limited summer menu, only 5 bowls available for both lunch and dinner service. The regular menu features a frothy paitan soup made with chickens sourced from Kagoshima Prefecture. Zagin has multiple branches in the Kansai Region and in Hong Kong. Higobashi flagship open since 2014. Less