Restaurants
- Abram Plaut added a new meal Ramen at Goten (御天 千駄ヶ谷店) at Goten (御天 千駄ヶ谷店)
Recommended bowl: Stinky tonkotsu
Goten is like taking a step into an old-school style shop in Fukuoka. The stench of the boiling pork bones hits you before you are fully in the door. Most ramen shops skim away the scum and foam that form at the top of the soup pot as the bones simmer, but here they mix the scum back into the soup-- retaining as much... More
Recommended bowl: Stinky tonkotsu
Goten is like taking a step into an old-school style shop in Fukuoka. The stench of the boiling pork bones hits you before you are fully in the door. Most ramen shops skim away the scum and foam that form at the top of the soup pot as the bones simmer, but here they mix the scum back into the soup-- retaining as much umami as possible, along with some bitterness and funk. This is pure Hakata tonkotsu, with thin straight noodles cooked to preference with kaedama refills available. A grungy, smoky and smelly ramen shop, usually packed with regular customers who love it. Originally opened in Isogi in 1995. Less
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- Abram Plaut added a new meal Dinner at 中華屋 櫂ちゃん at 中華屋 櫂ちゃん
もやしラーメン / Moyashi Ramen / Chūka-ya Kai-Chan — Koenji, Tokyo
Moyashi Ramen is served with starch-thickened shoyu soup made from mostly pork bones. Medium-thin straight noodles are special ordered. Topped with stir-fried pork, bean sprouts, garlic chives, carrots, negi and wood ear mushrooms. Side dishes feature yaki-gyoza, shumai,... More
もやしラーメン / Moyashi Ramen / Chūka-ya Kai-Chan — Koenji, Tokyo
Moyashi Ramen is served with starch-thickened shoyu soup made from mostly pork bones. Medium-thin straight noodles are special ordered. Topped with stir-fried pork, bean sprouts, garlic chives, carrots, negi and wood ear mushrooms. Side dishes feature yaki-gyoza, shumai, stir-fried garlic chives w/ liver and cha-han.
Master Ryo Hondo-san trained at the Machi Chūka restaurant Nao-Chan in Shin-Nakano for around 12 years before going independent. The name “Kai-chan” is a reference to Hondo-san’s father. Ten seats. Since October 26th, 2018 @kaichan526 Less
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- Abram Plaut added a new meal Ramen at Piriri (汁なし担担麺ピリリ) at Piriri (汁なし担担麺ピリリ)
Recommended bowl: Shirunashi Tantanmen
Piriri is the second brand of Aun, a famous tantanmen specialty ramen shop with multiple branches in Tokyo. Located upstairs in a nice, modern and spacious layout, but with a simple menu. Basically the main offering here is shirunashi tantanmen, a version of the Chinese classic served without soup. Customers... More
Recommended bowl: Shirunashi Tantanmen
Piriri is the second brand of Aun, a famous tantanmen specialty ramen shop with multiple branches in Tokyo. Located upstairs in a nice, modern and spacious layout, but with a simple menu. Basically the main offering here is shirunashi tantanmen, a version of the Chinese classic served without soup. Customers get to first choose white or black sesame base, then the heat level, from one to three. Topped with house-made chili oil, spiced meat, dried shrimp, mizuna, and sansho peppercorns sourced from Szechuan, China. Some nice sides like gyoza and wood ear mushroom and cilantro salad. Open since July 2016, with the second shop in Kanda open since March 2019. Less
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- Abram Plaut added a new meal Ramen at Mugi to Mensuke (麦と麺助 新梅田中津店) at Mugi to Mensuke (麦と麺助)
Recommended bowl: Premium Hokkaido wheat
The second branch of Osaka's super famous 'Moeyo Mensuke,’ with both shops serving new school style bowls using premium ingredients. The noodles are homemade using super high quality wheat from hokkaido. There are two main items on the menu, a shoyu based chūka soba made using jidori chickens, and an iriko... More
Recommended bowl: Premium Hokkaido wheat
The second branch of Osaka's super famous 'Moeyo Mensuke,’ with both shops serving new school style bowls using premium ingredients. The noodles are homemade using super high quality wheat from hokkaido. There are two main items on the menu, a shoyu based chūka soba made using jidori chickens, and an iriko soba which is shio based and contains a broth of dried iriko fish from Ibukishima. Excellent toppings all around. Overall one of the higher ranked shops in central Osaka. Master Kato-san is from Kagawa prefecture. Open since May 2018. Less
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Recommended bowl: Katsuo or Niboshi
Second branch of the award winning Nagomi, and also ranked quite high on the ramen lists for the Kansai area. Master Sasada-san serves two choices of soup-- a niboshi based soup or a katsuobushi based soup. The katsuo is oigatsuo style, in which katsuobushi is put into the soup just before serving. Four different... More
Recommended bowl: Katsuo or Niboshi
Second branch of the award winning Nagomi, and also ranked quite high on the ramen lists for the Kansai area. Master Sasada-san serves two choices of soup-- a niboshi based soup or a katsuobushi based soup. The katsuo is oigatsuo style, in which katsuobushi is put into the soup just before serving. Four different varieties of shoyu go into in the tare sauce. When each new batch of sauce gets made, it goes into the mother pot, mixing with some of the previous sauce. House-made noodles, low temperature slow cooked pork chashu, and breadlike ofu made from soy beans. Open since 2015. Less
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- Abram Plaut added a new meal Ramen at Nagomi (らーめん専門 和海) at Ramen Senmon Nagomi (らーめん専門 和海)
Recommended bowl: Best of Best
Senmon Ramen Nagomi, located in Amagasaki, Hyōgo prefecture, is less than 30 minutes by train from central Osaka. It is considered one of the best ramen shops and has been voted in the top five in Japan. Master Kinoshita-san's bowls consist of a uniquely subtle, yet marvelous umami-packed bomb of chicken and gyokai (seafood)... More
Recommended bowl: Best of Best
Senmon Ramen Nagomi, located in Amagasaki, Hyōgo prefecture, is less than 30 minutes by train from central Osaka. It is considered one of the best ramen shops and has been voted in the top five in Japan. Master Kinoshita-san's bowls consist of a uniquely subtle, yet marvelous umami-packed bomb of chicken and gyokai (seafood) double soup, combined with a shio tare which contains three types of salt, including a variety from Mongolia. The noodles are house-made of course, using Hokkaido flour. The recommended 'shio mix' bowl comes topped with three kinds of chashu: chicken breast and thigh, as well as pork belly. Miso ramen and limited specials are also available. Open since 2011—this one is worth a special trip. Less
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- Abram Plaut added a new meal Ramen at Daikan Honten (大貫本店) at Daikan Honten (大貫本店)
Recommended bowl: Oldest in Japan
Open in the same location since 1912, this is the oldest still-operating ramen shop in Japan. The OG master originally brought in two immigrants from China who became his only staff, helped make noodles, and taught the locals about ramen. Now family run for four generations. The fresh tamago men (egg noodles) are handmade... More
Recommended bowl: Oldest in Japan
Open in the same location since 1912, this is the oldest still-operating ramen shop in Japan. The OG master originally brought in two immigrants from China who became his only staff, helped make noodles, and taught the locals about ramen. Now family run for four generations. The fresh tamago men (egg noodles) are handmade daily above the shop. The ramen is still made using the same recipe from 100 years ago, including the use of the exact same shoyu tare sauce. The soup contains chicken, pork and fish, but a few of the ingredients remain a family secret. Most customers order the set that comes with shoyu tare, fried rice and pickled ginger. Less
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- Abram Plaut added a new meal Ramen at Sora (ラーメン 空 本店) at Sora (ラーメン 空 本店)
Recommended bowl: Late night miso
Since 2003, this is a popular and well regarded shop in the Susukino area for Sapporo style miso ramen, especially late at night. Pork bone based soup is combined with lard and sweet miso tare in a hot wok, before being added to yellow Sapporo style firm tamago noodles. Topped with pork chashu and grated ginger. Open... More
Recommended bowl: Late night miso
Since 2003, this is a popular and well regarded shop in the Susukino area for Sapporo style miso ramen, especially late at night. Pork bone based soup is combined with lard and sweet miso tare in a hot wok, before being added to yellow Sapporo style firm tamago noodles. Topped with pork chashu and grated ginger. Open until the wee hours on most days, and now has branches overseas in Las Vegas, Singapore and the Philippines. Less
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- Abram Plaut added a new meal Ramen at Sumire (すみれ札幌中の島本店) at Sumire (すみれ札幌中の島本店)
Recommended bowl: Legendary miso
Originally open in 1964 by master Akiko Muranaka, this is one of the legendary Sapporo miso ramen shops known across Japan. Thick, signature Sapporo miso soup is made from stewed pork bones, fish and vegetables, topped with diced roast pork, minced meat, bean sprouts, menma and onion. Noodles supplied by Morizumi Seimen.... More
Recommended bowl: Legendary miso
Originally open in 1964 by master Akiko Muranaka, this is one of the legendary Sapporo miso ramen shops known across Japan. Thick, signature Sapporo miso soup is made from stewed pork bones, fish and vegetables, topped with diced roast pork, minced meat, bean sprouts, menma and onion. Noodles supplied by Morizumi Seimen. The miso tare sauce remains a house secret, passed down throughout the years. The OG shop closed and then reopened in the original location by Muranaka's son in 1989. Recently renovated and reopened in 2017. Less
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- Abram Plaut added a new meal Dinner at 豚ノヴァ 国分寺本店 at 豚ノヴァ 国分寺本店
特製辛つけ麺 / Tokusei Kara Tsukemen / Buta Nova — Kokubunji, Tokyo
Jiro style tonkotsu-shoyu soup is served with spicy chili oil. The pork bone soup is cooked from early morning to late at night, changing from non-emulsified to fully emulsified depending on the time of day. Extra thick homemade noodles are cut straight and flat, containing... More
特製辛つけ麺 / Tokusei Kara Tsukemen / Buta Nova — Kokubunji, Tokyo
Jiro style tonkotsu-shoyu soup is served with spicy chili oil. The pork bone soup is cooked from early morning to late at night, changing from non-emulsified to fully emulsified depending on the time of day. Extra thick homemade noodles are cut straight and flat, containing 100% Oshon brand flour. Topped with thick slabs of pork chashu as well as pulled pork meat, pork back fat, bean sprouts, cabbage, minced garlic, negi and boiled quail eggs. Chopped onions (extra add-on) served on the side.
Master Gou Hodota-san first ate at various Jiro style shops with his friends, becoming fascinated with the genre. He then trained for four years at the Saitama-based Jiro-inspired shops D-men and Fujimaru (Higashi-Urawa branch) before going independent. His aim was to create a shop that would satisfy both first-time Jiro-style eaters, as well as harcore Jiro fans. Open 11am-12am. 12 seats. Since October 1st, 2023 @buta_nova Less