Restaurants
- Abram Plaut added a new meal Ramen at Menya Deko (麺や でこ) at Menya Deko (麺や でこ)
Recommended bowl: New school nibo & maze
Master Nakajima-san opened Deko in 2014, after training for years at ramen shops in Kagoshima and running his own shop in Nishi-Koyama, Tokyo. The menu has changed since first opening; now the offerings include a niboshi shoyu ramen and mazesoba, among a few other bowls. The soup contains four types of dried... More
Recommended bowl: New school nibo & maze
Master Nakajima-san opened Deko in 2014, after training for years at ramen shops in Kagoshima and running his own shop in Nishi-Koyama, Tokyo. The menu has changed since first opening; now the offerings include a niboshi shoyu ramen and mazesoba, among a few other bowls. The soup contains four types of dried fish, as well as kombu and shiitake mushrooms. The fresh soup is kept refrigerated overnight, then more niboshi and minced chicken is added the next morning. This is called 'oi-niboshi style.' Pork fat tops off the bowls. Miso tare option also available, as well as a plethora of sliced meats and egg (just order tokusei). Less
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- Abram Plaut added a new meal Ramen at Mendokoro Isshō (麺処 一笑) at Mendokoro Isshou (麺処 一笑)
Recommended bowl: Tonkotsu w/ sides
Open since the end of 2015, Isshō serves up a new school take on tonkotsu ramen. The master trained for eight years at the famed spicy tonkotsu shop Inosho. The soup is rich, creamy and oily, with a smooth consistency. It's made from pig leg bones, pig feet and back fat. The noodles are semi-medium and straight.... More
Recommended bowl: Tonkotsu w/ sides
Open since the end of 2015, Isshō serves up a new school take on tonkotsu ramen. The master trained for eight years at the famed spicy tonkotsu shop Inosho. The soup is rich, creamy and oily, with a smooth consistency. It's made from pig leg bones, pig feet and back fat. The noodles are semi-medium and straight. What makes this shop unique are the veggie side options available. Plain cabbage and bean sprouts, spicy veggies, tomato-based veggies, peppery veggies — you have various options. You can eat your ramen as is, with the veggies on the side, or you can add them to your soup. In this way, each customer gets to customize their own bowl. A popular shop ranked on numerous tonkotsu award lists. Less
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- Abram Plaut added a new meal Dinner at 麺屋 我論 at Menya Garon (麺屋 我論)
ニラ麺 / Niramen / Menya Gallon — Shinjuku Golden Gai, Tokyo
Tanrei shoyu soup uses a base of whole chickens, pork, kombu and vegetables, boiled in carbonated water. Thin straight noodles are special ordered and contain 100% domestic wheat flour. Topped with cubed pork chashu, a layer of fresh garlic chives, togarashi chili and a raw egg yolk.... More
ニラ麺 / Niramen / Menya Gallon — Shinjuku Golden Gai, Tokyo
Tanrei shoyu soup uses a base of whole chickens, pork, kombu and vegetables, boiled in carbonated water. Thin straight noodles are special ordered and contain 100% domestic wheat flour. Topped with cubed pork chashu, a layer of fresh garlic chives, togarashi chili and a raw egg yolk. Each bowl also contains Sekine sesame oil, a brand with a 290-year history that uses traditional production methods. No msg or artificial additives. Other menu items include shoyu ramen with ginger and shio ramen with yuzu. The ajitama is marinated in Maker’s Mark bourbon. Niramen started off as a limited menu item in November 2021 but became so popular it is now a permanent fixture.
Menya Gallon is located on the first floor of Diner Five Gallon, a dining bar established in Shinjuku Golden Gai in 2016. During the 2020 global pandemic, they remodeled the first floor and converted it to a ramen shop. 12 seats. Since June 20th, 2020 @menyagallon Less
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- Abram Plaut added a new meal Ramen at Chinraitei (珍来亭) at Chinraitei (珍来亭)
Recommended bowl: Historic Kichijoji spot
First opened in 1951, Chinraitei sits hidden in the maze of Hamonika Yokocho in Kichijoji. A simple, small shop with a nostalgic Japanese feeling. Family run, with the third generation now in charge. The shop serves ramen at lunch and becomes an izakaya by night. The ramen is an old school Tokyo shoyu, with... More
Recommended bowl: Historic Kichijoji spot
First opened in 1951, Chinraitei sits hidden in the maze of Hamonika Yokocho in Kichijoji. A simple, small shop with a nostalgic Japanese feeling. Family run, with the third generation now in charge. The shop serves ramen at lunch and becomes an izakaya by night. The ramen is an old school Tokyo shoyu, with clear soup and slightly wavy chijiremen noodles. Yaki gyoza available on the side. Less
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- Abram Plaut added a new meal Ramen at Ishikawaya (百笑食堂いしかわや) at Menshou Ishikawaya (麺匠 いしかわや)
Recommended bowl: Ocean-based soup
Master Ishikawa-san has deep ramen connections. He trained at the well known shop Shibasakitei, and is the son of the master of Goemon in Hachioji. Ishikawaya launched his own namesake shop in August 2018. His soup contains a medley of gyokai, such as katsuo and kombu — all of the core ingredients here come from... More
Recommended bowl: Ocean-based soup
Master Ishikawa-san has deep ramen connections. He trained at the well known shop Shibasakitei, and is the son of the master of Goemon in Hachioji. Ishikawaya launched his own namesake shop in August 2018. His soup contains a medley of gyokai, such as katsuo and kombu — all of the core ingredients here come from the sea. There is no chicken or pork in the soup itself, but the bowls are topped with golden chicken oil. The noodles come specially ordered from Tamura Seimen, and wontons are available as a topping option. No MSG. Less
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- Abram Plaut added a new meal Ramen at Kipposhi (吉法師) at Kipposhi (吉法師)
Recommended bowl: Blue ramen!
Master Koizumi-san is a different kind of ramen chef. Not only does he frequently sport unique, neon-colored hair styles, but he serves up a bright blue ramen that is unlike anything you have ever seen. The main menu item is a chicken-based paitan ramen, but many customers gravitate towards the electric blue soup (also... More
Recommended bowl: Blue ramen!
Master Koizumi-san is a different kind of ramen chef. Not only does he frequently sport unique, neon-colored hair styles, but he serves up a bright blue ramen that is unlike anything you have ever seen. The main menu item is a chicken-based paitan ramen, but many customers gravitate towards the electric blue soup (also chicken-based) of Koizumi-san's 'blue' ramen. Topped with chicken oil and tori chashu, noodles supplied by Kanejin. The secret ingredient that creates the color? All-natural spirulina algae. Less
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- Abram Plaut added a new meal Ramen at Kujira Shokudou (くじら食堂) at Kujira Shokudou (くじら食堂)
Recommended bowl: Spectactular noodles
Kujira Shokudou was one of the finest new ramen shops to open in Tokyo in 2013. Master Shimomura-san trained at Shichisai, the famed shop from Toritsu-kasei. Like Shichisai, Kujira Shokudou specializes in Kitakata-inspired shoyu ramen, with light fish-based soup, choice of shoyu or shio tare, and handmade, thick... More
Recommended bowl: Spectactular noodles
Kujira Shokudou was one of the finest new ramen shops to open in Tokyo in 2013. Master Shimomura-san trained at Shichisai, the famed shop from Toritsu-kasei. Like Shichisai, Kujira Shokudou specializes in Kitakata-inspired shoyu ramen, with light fish-based soup, choice of shoyu or shio tare, and handmade, thick and wavy temomi-style noodles. Large strips of soft and juicy pork chashu top the bowls. Aside from the ramen, the aburasoba is also top level. This is one of those shops where you can't really go wrong with what you order. The shop relocated to a new location by the station in September 2018. Less
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- Abram Plaut added a new meal Ramen at Marusan (中華そば 丸三) at Maru san (丸三)
Recommended bowl: Popular local shop
This shop has a history dating back several decades. The master trained at the legendary Ide Shouten, so the soup here falls within the strong tonkotsu division of Wakayama ramen. The soup is made using pork bones, chicken, vegetables and even niboshi. The tonkotsu element is very strong — the smell hits you as... More
Recommended bowl: Popular local shop
This shop has a history dating back several decades. The master trained at the legendary Ide Shouten, so the soup here falls within the strong tonkotsu division of Wakayama ramen. The soup is made using pork bones, chicken, vegetables and even niboshi. The tonkotsu element is very strong — the smell hits you as you step into the shop — and you can see the lines of stock pots boiling soup in the large open kitchen. Straight, medium-thick noodles; toppings include standard negi and kamaboko fish cake topping. Hardboiled eggs and saba bozushi on the counter (standard at Wakayama ramen shops). A popular local shop that closes early if the soup stock runs out. Less
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- Abram Plaut added a new meal Ramen at Mensho (メンショー) at MENSHO (MENSHO)
Recommended bowl: Farm to Table
Open since December 2016, Mensho has become the focal point of master Shono Tomoharu's budding ramen empire. The concept here is 'Farm to Bowl,' and adjacent to the dining area behind glass one can see a noodle-making room, where fresh wheat is ground into flour, blended, pounded and sliced into fresh noodles. All of... More
Recommended bowl: Farm to Table
Open since December 2016, Mensho has become the focal point of master Shono Tomoharu's budding ramen empire. The concept here is 'Farm to Bowl,' and adjacent to the dining area behind glass one can see a noodle-making room, where fresh wheat is ground into flour, blended, pounded and sliced into fresh noodles. All of the bowls here are sophisticated and well thought-out. Both ramen and tsukemen are available, with umami-rich clear soups, fresh house-made noodles and premium toppings. The shio ramen contains a light, clear soup that is 100% ocean based, and topped with karasumi (salted mullet roe) and scallops encrusted in charcoal blackened negi, ma-kombu and Okinawan sea salt. The karasumi is meant to be dipped in with the noodles, while the scallop is meant to be put into the soup to release the flavors of the crust. The tsukemen on the menu contains a medium-strength shoyu soup made from ducks sourced in Iwate prefecture. The noodles in the tsukemen are exquisite — you can taste the freshly ground wheat in every bite. Less
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- Abram Plaut added a new meal Ramen at Mizukaze (麺屋 瑞風) at Menya Mizukaze (麺屋 瑞風)
Recommended bowl: Creamy paitan
Master Kenji Okamoto opened this small shop with just six seats in 2016, and in 2018 it was voted among the top 100 ramen shops in Japan on the popular local food site Tabelog. The main draw is the tori paitan ramen, with a soup made from chicken, pork, chicken feet, chicken skin and pork feet. The complex soup simmers... More
Recommended bowl: Creamy paitan
Master Kenji Okamoto opened this small shop with just six seats in 2016, and in 2018 it was voted among the top 100 ramen shops in Japan on the popular local food site Tabelog. The main draw is the tori paitan ramen, with a soup made from chicken, pork, chicken feet, chicken skin and pork feet. The complex soup simmers for nine hours before being ready. Also on the menu is a niboshi ramen, made from two different types of niboshi and saba. Noodles are supplied by the purveyor Murakami Asahi Seimenjo. If you need heat, go for some of the death sauce available on the counter. Less