Restaurants
- Abram Plaut added a new meal Ramen at Okei (おけ以) at Okei (おけ以)
Recommended bowl: Gyoza & tanmen
Originally opened in Kanda in 1954, this shop is known for its house-made gyoza, pan-fried to a nice crisp by the shop master. Most customers come for the gyoza but there are also noodle dishes such as tanmen and yakisoba. The tanmen is served with a typical clear soup of bone broth, topped with bean sprouts and cabbage.... More
Recommended bowl: Gyoza & tanmen
Originally opened in Kanda in 1954, this shop is known for its house-made gyoza, pan-fried to a nice crisp by the shop master. Most customers come for the gyoza but there are also noodle dishes such as tanmen and yakisoba. The tanmen is served with a typical clear soup of bone broth, topped with bean sprouts and cabbage. The temomi style noodles are supplied by Houka Shokuhin, based in Saitama. Also popular is the egg fried rice. Moved from Kanda to its current location over 30 years ago. Menu and recipes virtually unchanged since the shop first opened in 1954. Less
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ワンタンチャーシュウメン / Wonton Chashumen / Teuchi Kagehinata — Fuchū, Tokyo
The soup contains mostly chicken with some pork, dried shellfish and grated ginger. Shoyu tare features a blend of three types of soy sauce (including dark soy sauce). Super wide house made noodles are made with mochi wheat and Haruyutaka brand wheat, cut... More
ワンタンチャーシュウメン / Wonton Chashumen / Teuchi Kagehinata — Fuchū, Tokyo
The soup contains mostly chicken with some pork, dried shellfish and grated ginger. Shoyu tare features a blend of three types of soy sauce (including dark soy sauce). Super wide house made noodles are made with mochi wheat and Haruyutaka brand wheat, cut by hand at random without a predetermined width. Wontons are filled with a mixture of ground pork and beef, served alongside braised pork chashu and negi. Each bowl is finished with chicken oil. Ginger pork rice bowl on the side.
The master trained at the well-known Tokyo ramen shop Hikage, where he helped with morning prep and supported the back of the kitchen during business hours. It was there that he learned how to make handmade noodles. The motto of this shop is that everything is handmade. Six seats. Lunch only, 11am-3pm. Open since May 22nd, 2024. Less
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- Abram Plaut added a new meal Ramen at Namikaze Tateo (波風タテヲ) at Namikaze Tateo (波風タテヲ)
Recommended bowl: Jiro style miso
Namikaze Tateo in Nishi-Waseda is a shop that specializes in Jiro inspired bowls made with a miso tare sauce. The soup consists of a broth of stewed pig back bones topped with pork back. Other toppings include pork belly chashu, bean sprouts, garlic, and ground sansho peppercorns. The noodles are supplied by Kanezin.... More
Recommended bowl: Jiro style miso
Namikaze Tateo in Nishi-Waseda is a shop that specializes in Jiro inspired bowls made with a miso tare sauce. The soup consists of a broth of stewed pig back bones topped with pork back. Other toppings include pork belly chashu, bean sprouts, garlic, and ground sansho peppercorns. The noodles are supplied by Kanezin. This shop was previously known as Gamuraya, opened in 2012, rebranded and reopened as Namikaze Tateo in January 2019. Less
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- Abram Plaut added a new meal Ramen at Ikyō (伊峡) at Ikyō (伊峡)
Recommended bowl: Since 1966
This old-school ramen shop is somewhat legendary within the Tokyo ramen scene, having served up nostalgic bowls that have been virtually unchanged since the shop opened in 1966. The standard order is a 'ramen,’ a bowl of old-school style Tokyo shoyu, made with a soup that contains chicken, pork, katsuobushi, niboshi,... More
Recommended bowl: Since 1966
This old-school ramen shop is somewhat legendary within the Tokyo ramen scene, having served up nostalgic bowls that have been virtually unchanged since the shop opened in 1966. The standard order is a 'ramen,’ a bowl of old-school style Tokyo shoyu, made with a soup that contains chicken, pork, katsuobushi, niboshi, dried shrimp and kombu. The noodles are supplied by Koike Seimenjo. Also quite popular is the cha-han (fried rice), which can be ordered in full or half size. Somewhat of an old school relic, however moved to a newly renovated location in June 2019, just a five minute walk from the original location. Less
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- Abram Plaut added a new meal Ramen at Rikidō (らぁめん りきどう) at Rikidou (りきどう)
Recommended bowl: Amazing noodles
For those who love noodles, Rikidō is the place to go. Customers have the option of choosing from four different types of noodles, all house-made on a noodle machine viewable in the kitchen. Recommended is the ultra thick and flat sugohira-men, which has wider noodles than any available at other ramen shops, anywhere.... More
Recommended bowl: Amazing noodles
For those who love noodles, Rikidō is the place to go. Customers have the option of choosing from four different types of noodles, all house-made on a noodle machine viewable in the kitchen. Recommended is the ultra thick and flat sugohira-men, which has wider noodles than any available at other ramen shops, anywhere. The soup is a shoyu base, made from chicken, pork and dried fish without the use of MSG. Also popular is the extra chashu topping-- a few extra slabs of thick-cut stewed pork belly. The master trained at the shop Horiuchi in Shinjuku, Tokyo. Open since 2013. This shop has random days off. Before you go check the shop's Facebook page here: https://www.facebook.com/RaamenRikidou/ Less
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- Abram Plaut added a new meal Dinner at めでた屋 at Chinese Noodles Medeta-ya
ワンタンメン / Wontonmen / Shinasoba Medetaya — Sengawa, Tokyo
Old school Tokyo style shoyu soup is made by simmering pork bones and carcasses, chicken carcasses, ox tails, bonito flakes, mackerel flakes, kelp, dried sardines and dried shrimp. The shoyu tare is made by letting the meat marinate in soy sauce for about a week (to remove sharpness).... More
ワンタンメン / Wontonmen / Shinasoba Medetaya — Sengawa, Tokyo
Old school Tokyo style shoyu soup is made by simmering pork bones and carcasses, chicken carcasses, ox tails, bonito flakes, mackerel flakes, kelp, dried sardines and dried shrimp. The shoyu tare is made by letting the meat marinate in soy sauce for about a week (to remove sharpness). Medium-thin curly noodles by Daiei Shokuhin are served slightly al-dente. Topped with meat-filled wontons, slices of pork shoulder loin chashu, bamboo shoots, negi and nori. Housemade gyoza on the side.
The elderly master trained at the legendary Tokyo ramen shop Tantantei in Hamadayama before also working at Eiji (now closed) in Chitose-Karasuyama. 18 seats. Open since 1988. Less
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- Abram Plaut added a new meal Ramen at Narutoya (ラーメン専門店 なるとや) at Narutoya (ラーメン専門店 なるとや)
Recommended bowl: Shio w/ chicken & fish
Located in Nagoya's vibrant Sakae district, Narutoya offers up a selection of varied bowls with simple yet refined taste. The master trained at the highly ranked Nagoya shop Josui, and the influence can definitely be seen in the end results. The go-to is the shio ramen, made with a simple broth of chicken, kombu... More
Recommended bowl: Shio w/ chicken & fish
Located in Nagoya's vibrant Sakae district, Narutoya offers up a selection of varied bowls with simple yet refined taste. The master trained at the highly ranked Nagoya shop Josui, and the influence can definitely be seen in the end results. The go-to is the shio ramen, made with a simple broth of chicken, kombu and fish powder. No MSG. Noodles are provided by Hayashi Seimen. Open until midnight on weekdays and 1 am on weekends. Open since 2005. Less
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- Abram Plaut added a new meal Dinner at Chidoricho at Tsukemen Enbu
特製辛つけ麺 / Tokusei Kara Tsukemen / Tsukemen Enbu — Chidorichō, Tokyo
Dipping soup contains pork bones, chicken bones, pork back fat, vegetables, dried sardines and dried mackerel. The spicy elements are made by combining several types of vegetables, chili peppers and shoyu with garlic chives and sesame seeds. Noodles are house made fresh... More
特製辛つけ麺 / Tokusei Kara Tsukemen / Tsukemen Enbu — Chidorichō, Tokyo
Dipping soup contains pork bones, chicken bones, pork back fat, vegetables, dried sardines and dried mackerel. The spicy elements are made by combining several types of vegetables, chili peppers and shoyu with garlic chives and sesame seeds. Noodles are house made fresh daily containing a blend of several types of wheat flour (including Yumechikara brand from Hokkaido). Topped with ajitama, nori, menma, onions and three types of chashu— braised pork kakuni, low-temperature cooked pork chashu and tsurushiyaki style hook-hung pork chashu. Negi chashu rice bowl on the side.
Master Hara-san trained for 13 years in the Menya Musashi group, where he worked at 7-8 different branches and also served as the manager at the flagship. He spent time managing the ramen shop Tenking (now closed). Located in the space previously occupied by the shop Tonkotsu Raito. Eight seats. since January 21st, 2023 @tukemen_enbu Less
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- Abram Plaut added a new meal Ramen at Tomu (十夢) at Tomu (十夢)
Recommended bowl: Italian style
Open since December 12, 2012, this shop brings an Italian theme to many of its dishes. The most popular dish amongst customers is the tomato mazesoba, which comes topped with cherry tomatoes, grilled pork chashu, tomato sauce and grated parmesan cheese. The noodles are supplied by Taiyō Shokuhin. There are also a few... More
Recommended bowl: Italian style
Open since December 12, 2012, this shop brings an Italian theme to many of its dishes. The most popular dish amongst customers is the tomato mazesoba, which comes topped with cherry tomatoes, grilled pork chashu, tomato sauce and grated parmesan cheese. The noodles are supplied by Taiyō Shokuhin. There are also a few more traditional Japanese style bowls, as well as salad and some side menu items. A nice option when in the mood for something different. Less
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- Abram Plaut added a new meal Ramen at Hanamaru (中華そば 華丸) at Chuka Soba Hanamaru (中華そば 華丸)
Recommended bowl: Light double soup
Hanamaru is a popular shop located in the city of Ichinomiya, Aichi prefecture. The bowls here contain a light double soup consisting of animal bone based broth and wafū (Japanese) style dashi. The noodles are custom ordered, with both ramen and tsukemen available on the menu. The bamboo topping is cut extra thick.... More
Recommended bowl: Light double soup
Hanamaru is a popular shop located in the city of Ichinomiya, Aichi prefecture. The bowls here contain a light double soup consisting of animal bone based broth and wafū (Japanese) style dashi. The noodles are custom ordered, with both ramen and tsukemen available on the menu. The bamboo topping is cut extra thick. Bowls also come with pork chashu and an optional marinated egg. It was a sushi restaurant prior to becoming a ramen shop. Open since December 2003. Less