Restaurants
- Abram Plaut added a new meal Dinner at 麺池谷精肉店 at Ikeya Seinikuten
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya... More
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya Seinikuten. Seinikuten means 'butcher shop,' as the master's parents happen to run a butcher shop. Now one of the more well known ramen stops in the Tama area. Moved to the current location in 2006. Less
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- Abram Plaut added a new meal Dinner at 次念序 at Jin Enjo (次念序)
特製辛つけめん / Tokusei Kara Tsukemen / Jinenjo - Kōnosu, Saitama
Rich tonkotsu-gyokai soup contains pork bones and dried fish. Noodles are house-made from a noodle room inside the shop. Options for spicy chili seasoning, served on the side. The master here trained at two legendary shops, first Higashi-Ikebukuro Taishōken, then the original... More
特製辛つけめん / Tokusei Kara Tsukemen / Jinenjo - Kōnosu, Saitama
Rich tonkotsu-gyokai soup contains pork bones and dried fish. Noodles are house-made from a noodle room inside the shop. Options for spicy chili seasoning, served on the side. The master here trained at two legendary shops, first Higashi-Ikebukuro Taishōken, then the original Rokurinsha in Ōsaki. Jinenjo opened in Kōnosu, Saitama in 2006, moving once to the current location in 2008. A 2nd branch is located in Kuki, Saitama since 2018. Owned and operated by the Matsufuji Shokuhin company, which also owns several other high profile ramen brands such as Rokurinsha and Tonari. Less
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鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika.... More
鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika. Run by the Mugen company, which specializes in seafood izakayas but also runs a sister ramen shop to this one, Rindō in Shimbashi. Rindō open since December 2020, Shiifūdō since May 2021. Less
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- Abram Plaut added a new meal Lunch at らぁ麺 すぎ本 at らぁ麺 すぎ本
Clear soup is chicken, gyokai and vegetable based, with choice of shoyu or shio tare. Toppings include pork and chicken chashu, handmade wontons, bamboo shoots and eggs sourced from Nagoya. No MSG. Master Sugimoto-san trained at Shinasobaya in Totsuka under the late, great Sano-san, before opening up his own shop in 2013 in Saginomiya, Tokyo. In 2018... More
Clear soup is chicken, gyokai and vegetable based, with choice of shoyu or shio tare. Toppings include pork and chicken chashu, handmade wontons, bamboo shoots and eggs sourced from Nagoya. No MSG. Master Sugimoto-san trained at Shinasobaya in Totsuka under the late, great Sano-san, before opening up his own shop in 2013 in Saginomiya, Tokyo. In 2018 Sugimoto-san acquired the old noodle machine that Sano-san had previously used, now once again cutting fresh noodles in-house daily. Closed briefly, relocated and reopened in Aobadai, Kanagawa in August 2020. Less
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- Abram Plaut added a new meal Dinner at Zect Bylm at torattoria ZeCT
丸鶏ラーメン (醤油) / Marudori Ramen (Shoyu) / ZeCT byLm - Kanda Ogawamachi, Tokyo
Marudori shoyu ramen contains a soup of whole chickens simmered slowly, topped with Miyazaki pork, menma, naruto, nori and radish sprouts. Noodles are handmade to order on an Italian pasta machine, with four different types to choose from. ‘Shin Ramen’ and... More
丸鶏ラーメン (醤油) / Marudori Ramen (Shoyu) / ZeCT byLm - Kanda Ogawamachi, Tokyo
Marudori shoyu ramen contains a soup of whole chickens simmered slowly, topped with Miyazaki pork, menma, naruto, nori and radish sprouts. Noodles are handmade to order on an Italian pasta machine, with four different types to choose from. ‘Shin Ramen’ and ‘Yasai Ramen’ are also on the menu, using soups made from pork bones, niboshi and vegetables. ZeCT byLm is an Italian restaurant, specializing in pasta but occasionally known to offer ramen as well. Starting June 15th, 2021, the announcement was made that a ramen-only menu will be served during lunch service for 150 days. Open since 2013. @zect_bylm Less
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- Abram Plaut added a new meal Dinner at MEN YARD FIGHT at Men Yard Fight
辛いラーメン / Karai Ramen / Men Yard Fight - Yokohama, Kanagawa
Spicy Jiro inspired ramen with tonkotsu shoyu soup, optional garlic and diced onions. Noodles are house-made, cut thick and served extra firm. Regular, small and large size bowls come with 370g, 270g and 500g of noodles. The master trained at the shop Hasumi in Noborito. The name... More
辛いラーメン / Karai Ramen / Men Yard Fight - Yokohama, Kanagawa
Spicy Jiro inspired ramen with tonkotsu shoyu soup, optional garlic and diced onions. Noodles are house-made, cut thick and served extra firm. Regular, small and large size bowls come with 370g, 270g and 500g of noodles. The master trained at the shop Hasumi in Noborito. The name is inspired by Boston band 'Ten Yard Fight,' who are aware of the shop and have made direct contact (asking for some T-shirts). Open since 2019. @menyardfight Less
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- Abram Plaut added a new meal Dinner at 麺屋 縁道 at 濃厚宗田つけめん 麺屋縁道
味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo
Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since... More
味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo
Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since 2014, run by the Kouji group since around 2016. Less
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- Abram Plaut added a new meal Dinner at Menクライ at Men Kurai (MENクライ)
醤油味玉ラーメン + ローストにんにく + 玉子かけご飯 / Shoyu Ajitama Ramen + Roast Ninniku + Tamago-kake Gohan / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Soup is made from asari clams, kombu, chicken and pork. Shoyu tare contains shiro shoyu. No MSG. Extra thick noodles are house-made. The chashu is done tsurushiyaki style, hung up... More
醤油味玉ラーメン + ローストにんにく + 玉子かけご飯 / Shoyu Ajitama Ramen + Roast Ninniku + Tamago-kake Gohan / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Soup is made from asari clams, kombu, chicken and pork. Shoyu tare contains shiro shoyu. No MSG. Extra thick noodles are house-made. The chashu is done tsurushiyaki style, hung up and smoked. The 2nd branch and concept of Chūka Soba Waka Tokyo, run by master Takahashi-san. Men Kurai open since February 2021. Less
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- Abram Plaut added a new meal Dinner at 中華そば たた味 at Chuukasoba Tatami (中華そば たた味)
スタミナ中華セット / Stamina Chūka Set / Chūka Soba Tatami - Nihonbashi Kodemmachō, Tokyo
Stamina Chūka Soba is inspired by Ariran style ramen from Chiba Prefecture. Double soup is made from a pork, chicken and beef broth combined with a kombu, niboshi and vegetable soup. Noodles are by Asakusa Kaikarō. A popular way of eating is to dip... More
スタミナ中華セット / Stamina Chūka Set / Chūka Soba Tatami - Nihonbashi Kodemmachō, Tokyo
Stamina Chūka Soba is inspired by Ariran style ramen from Chiba Prefecture. Double soup is made from a pork, chicken and beef broth combined with a kombu, niboshi and vegetable soup. Noodles are by Asakusa Kaikarō. A popular way of eating is to dip the noodles in a raw egg, or to pour raw egg directly into the ramen. Run by master Yoshino-san, who trained at a few different ramen shops including Do Miso and Junk Garage. Open since March 2021. Less
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- Abram Plaut added a new meal Dinner at 麺家 喜多楽 at menya kita raku (麺家 喜多楽)
特製らあ麺 (醤油) / Tokusei Ramen (Shoyu) / Menya Kitara - Nagoya, Aichi
Shoyu based double soup. One soup is made from chicken carcasses, whole chickens and pork bones. Another soup is made from katsuobushi, sanma-bushi, kombu and kaibashira. No MSG. Master Hayashi-san trained at Yayoi Soba, another shop in Nagoya specializing in Takayama... More
特製らあ麺 (醤油) / Tokusei Ramen (Shoyu) / Menya Kitara - Nagoya, Aichi
Shoyu based double soup. One soup is made from chicken carcasses, whole chickens and pork bones. Another soup is made from katsuobushi, sanma-bushi, kombu and kaibashira. No MSG. Master Hayashi-san trained at Yayoi Soba, another shop in Nagoya specializing in Takayama style ramen. Open since 2001. @menyakitara Less