Restaurants
つけ麺 / Tsukemen / Ramen Nageyari - Kakamigahara, Gifu
Rich tonkotsu gyokai double soup. A pork and chicken soup first simmers for two days and is then combined with a gyokai broth. Noodles are supplied by Taisei Shokuhin. Master Sakaguchi-san trained at the Toriishiki Ramen School, which is also run by Taisei Shokuhin. Prior to getting into ramen,... More
つけ麺 / Tsukemen / Ramen Nageyari - Kakamigahara, Gifu
Rich tonkotsu gyokai double soup. A pork and chicken soup first simmers for two days and is then combined with a gyokai broth. Noodles are supplied by Taisei Shokuhin. Master Sakaguchi-san trained at the Toriishiki Ramen School, which is also run by Taisei Shokuhin. Prior to getting into ramen, Sakaguchi-san threw the javelin, which inspired the name Nageyari. Open since 2006. Less
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- Abram Plaut added a new meal Dinner at 館山 生姜醤油ラーメン 波音食堂 at RAMEN NAMINE SYOKUDOU
ラーメン / Ramen / Namine Shokudō - Tateyama, Chiba
Ginger shoyu ramen, made using ingredients sourced from Chiba Prefecture only. Master Yuasa-san is self taught, he runs the shop with his wife. In the past he is said to have changed jobs frequently, but he held on to his dream of opening his own ramen shop someday. He first ate ramen all over... More
ラーメン / Ramen / Namine Shokudō - Tateyama, Chiba
Ginger shoyu ramen, made using ingredients sourced from Chiba Prefecture only. Master Yuasa-san is self taught, he runs the shop with his wife. In the past he is said to have changed jobs frequently, but he held on to his dream of opening his own ramen shop someday. He first ate ramen all over Japan, finding inspiration for his own menu after eating Nagaoka style ginger shoyu ramen in Niigata Prefecture. Only open for lunch. Since 2015. Less
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- Abram Plaut added a new meal Dinner at ニコニコドライブイン at ニコニコドライブイン
ラーメン + あじフライ / Ramen + Aji Fry / Niko Niko Drive-In - Takeoka, Chiba
Takeoka style ramen at Niko Niko Drive-In in Takeoka, Futtsu City, Chiba Prefecture. Clear soup with local Miya brand shoyu, used by most ramen shops in the area. Takeoka style ramen traditionally calls for dried noodles, but depending on the shop fresh noodles can... More
ラーメン + あじフライ / Ramen + Aji Fry / Niko Niko Drive-In - Takeoka, Chiba
Takeoka style ramen at Niko Niko Drive-In in Takeoka, Futtsu City, Chiba Prefecture. Clear soup with local Miya brand shoyu, used by most ramen shops in the area. Takeoka style ramen traditionally calls for dried noodles, but depending on the shop fresh noodles can be served as well. Topped with shoyu-marinated pork chashu and diced onions. Niko Niko Drive-In was originally just a set-meal (teishoku) restaurant, dishes like aji fry and rice bowls are still quite popular. With the rise of hyper local Takeoka style ramen, eventually Niko Niko started serving ramen too. Family owned, run by women. Takeoka is a fisherman's town, hence the men go out fishing early each day and women run most restaurants. Open for over 50 years. Less
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特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown... More
特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown of Komae City, Tokyo. Since 2011. @tsukesobakuro Less
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沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder.... More
沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder. 25 bowls available total, reservations only via direct message on Twitter. A special one day only event collaboration with Tanaka Kajitsuten, a mango supplier from Okinawa. Ramen master Miyazaki-san first trained at Ippudo before opening his own shop, he now runs a handful of ramen businesses. Soranoiro flagship in Kojimachi open since 2011. @chihirockkun_ Less
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特上担々メン / Tokujō Tantanmen / Noodle Bōzu Enubō - Asakusabashi, Tokyo
Tantanmen contains a sesame based tare and mustard, topped with balsamic vinegar. All soup is made using Pi water. The shoyu ramen (also recommended) uses a tare with 5 types of soy sauce. No MSG. Noodles are supplied by Kanno Seimen. Master Tezuka-san is self taught,... More
特上担々メン / Tokujō Tantanmen / Noodle Bōzu Enubō - Asakusabashi, Tokyo
Tantanmen contains a sesame based tare and mustard, topped with balsamic vinegar. All soup is made using Pi water. The shoyu ramen (also recommended) uses a tare with 5 types of soy sauce. No MSG. Noodles are supplied by Kanno Seimen. Master Tezuka-san is self taught, then worked at the ramen shops Yatagarasu and Billiken. Open since May 2021. @enubozu Less
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- Abram Plaut added a new meal Dinner at 厚木家 at Ramen Atsugiya (ラーメン 厚木家)
ネギチャーシューメン / Negi Chashumen / Atsugiya - Atsugi, Kanagawa
Yokohama Iekei style ramen, topped with extra negi and pork chashu. Chicken and pork soup, chicken oil, shoyu tare, noodles by Sakai Seimen. Master Yoshimura-san is the 2nd son of the legendary Yoshimura-san of Yoshimuraya, the founder of Iekei. Only one photo of the ramen... More
ネギチャーシューメン / Negi Chashumen / Atsugiya - Atsugi, Kanagawa
Yokohama Iekei style ramen, topped with extra negi and pork chashu. Chicken and pork soup, chicken oil, shoyu tare, noodles by Sakai Seimen. Master Yoshimura-san is the 2nd son of the legendary Yoshimura-san of Yoshimuraya, the founder of Iekei. Only one photo of the ramen is permitted, no other photos allowed inside the shop. Open since 2005. Less
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- Abram Plaut added a new meal Dinner at Ramen FeeL at Ramen FeeL (Ramen FeeL)
わんたん入り醤油らぁ麺 / Wonton-iri Shoyu Ramen / Ramen FeeL - Ōme, Tokyo
Shoyu soup is made from chickens, pork and beef tendon. Noodles and wontons are house-made. Premium toppings like duck chashu, menma and greens. Master Watanabe-san started out as a drummer when he was young, pursuing music in America for 3 years after high school... More
わんたん入り醤油らぁ麺 / Wonton-iri Shoyu Ramen / Ramen FeeL - Ōme, Tokyo
Shoyu soup is made from chickens, pork and beef tendon. Noodles and wontons are house-made. Premium toppings like duck chashu, menma and greens. Master Watanabe-san started out as a drummer when he was young, pursuing music in America for 3 years after high school graduation. After returning to Japan he searched for music gigs, but struggled to find steady work and so he picked up some shifts at a ramen shop. What started out as a part time job soon turned into a career for him. In 2015, after responding to a tweet for help at a ramen event, Watanabe-san began apprenticing under Iida-san at the legendary shop Iida Shōten in Yugawara, Kanagawa. Watanabe-san started out cleaning, eventually working his way up in the kitchen step by step to become master Iida-san's top assistant and earn his respect. With Iida-san's blessing, Watanabe-san was free to open his own shop in the spring of 2020. Due to the timing of the pandemic, he decided to train a bit more at an Italian restaurant and a tantanmen shop. Ramen FeeL finally opened on February 28th, 2021. @ramen_feel Less
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- Abram Plaut added a new meal Dinner at 中華そば トランポリン at 中華そば トランポリン
中華そば + 味玉 / Chūka Soba + Ajitama / Chūka Soba Trampoline - Enoshima, Kanagawa
Shoyu soup is made from jidori chickens, gyokai, fruits and ginger. No MSG. Noodles provided by Hōeidō Seimen. The menu consists of just shoyu based chūka soba and one gentei limited bowl that changes often. Seven total seats, only open for lunch. Enough... More
中華そば + 味玉 / Chūka Soba + Ajitama / Chūka Soba Trampoline - Enoshima, Kanagawa
Shoyu soup is made from jidori chickens, gyokai, fruits and ginger. No MSG. Noodles provided by Hōeidō Seimen. The menu consists of just shoyu based chūka soba and one gentei limited bowl that changes often. Seven total seats, only open for lunch. Enough soup is prepared to serve 50 bowls per day. Run by master Naoko Nitta-san, who previously worked as a yoga instructor. Open since 2018. Less
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牛乳ラーメン / Gyūnyū Ramen / Sapporo Ramen Koguma - Fujisawa, Kanagawa
Milk ramen is made using a soup of chicken carcasses and pork bones combined with milk and butter. Noodles are provided by Sagamiya Seimen. Classic Sapporo style miso ramen is the main bowl on the menu, however milk ramen is ordered by about half of all customers. Kind... More
牛乳ラーメン / Gyūnyū Ramen / Sapporo Ramen Koguma - Fujisawa, Kanagawa
Milk ramen is made using a soup of chicken carcasses and pork bones combined with milk and butter. Noodles are provided by Sagamiya Seimen. Classic Sapporo style miso ramen is the main bowl on the menu, however milk ramen is ordered by about half of all customers. Kind of known as local Fujisawa soul food. Gyoza available on the side. Family run, open since around 1970. Less