Restaurants
- Abram Plaut added a new meal Dinner at 中華蕎麦 ひら井 at Chuukasoba Hirai (中華蕎麦 ひら井)
チャーシューつけ蕎麦並+味玉 / Chashu Tsukesoba + Ajitama / Chūka Soba Hirai - Kita-Fuchū, Tokyo
Tonkotsu tsukemen comes with a rich soup containing pork genkotsu and whole heads, beef bones, chicken carcasses and feet. Thick dipping noodles are house-made using flours sourced from Hokkaido, Kyushu and Mie. Noodles for ramen are made... More
チャーシューつけ蕎麦並+味玉 / Chashu Tsukesoba + Ajitama / Chūka Soba Hirai - Kita-Fuchū, Tokyo
Tonkotsu tsukemen comes with a rich soup containing pork genkotsu and whole heads, beef bones, chicken carcasses and feet. Thick dipping noodles are house-made using flours sourced from Hokkaido, Kyushu and Mie. Noodles for ramen are made using Hokkaido wheat only. The pork chashu is served three ways, two of them charcoal grilled and one low temperature slow-cooked. Yakumi seasoning changes daily, on this day it was salt and fresh lime. Master "Hirai-san" trained at Ramen Jiro Hachioji Yaenkaido. Because he resembles the famous Japanese singer Ken Hirai, while he was working at Jiro he picked up the nickname Hirai. Open since May 2021. @tyukasoba_hirai Less
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- Abram Plaut added a new meal Dinner at えどもんど at Edo mondo (えどもんど)
ラーメン / Ramen / Edmond - Nishi-Nippori, Tokyo
Fujimaru inspired Jiro style ramen, made with tonkotsu shoyu soup, bean sprouts, cabbage, chashu, garlic and pork fat. Noodles are house-made, regular size portion 300 grams. The 2nd brand and concept of the shop Izuru in Daimon, run by master Inomata-san. Having trained at Ōzeki Chūka Soba in... More
ラーメン / Ramen / Edmond - Nishi-Nippori, Tokyo
Fujimaru inspired Jiro style ramen, made with tonkotsu shoyu soup, bean sprouts, cabbage, chashu, garlic and pork fat. Noodles are house-made, regular size portion 300 grams. The 2nd brand and concept of the shop Izuru in Daimon, run by master Inomata-san. Having trained at Ōzeki Chūka Soba in Ebisu, Inomata-san specializes in niboshi soup, however he also highly respects the well known Jiro style shop Fujimaru in Kamiya. Hence, this is a tribute to that shop. The name Edmond is from Edmond Honda (E. Honda) in the Street Fighter video game. Perhaps if you eat this ramen, you will turn out like a sumo wrestler. Izuru open since 2017, Edmond since December 2020. Less
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- Abram Plaut added a new meal Dinner at 海老丸らーめん at Ebi Maru Ramen (海老丸らーめん)
元祖デラックス / Ganso Deluxe / Ebimaru Ramen - Jimbocho, Tokyo
Creamy double soup is made by combining lobster bisque and tori paitan soups. The bisque contains lobsters, brandy, vegetables and herbs, while the tori paitan is made from whole chickens and chicken feet, simmered for 15 hours. Lobsters are ordered once a year from Canada, five... More
元祖デラックス / Ganso Deluxe / Ebimaru Ramen - Jimbocho, Tokyo
Creamy double soup is made by combining lobster bisque and tori paitan soups. The bisque contains lobsters, brandy, vegetables and herbs, while the tori paitan is made from whole chickens and chicken feet, simmered for 15 hours. Lobsters are ordered once a year from Canada, five tons at a time, which helps keep the price of each bowl reasonable considering the cost of ingredients. Noodles are special ordered using 100% domestic wheat. Served with rare chashu, diced red onion, cherry tomato, toast with sour cream, ajitama and wontons. Master Masa-san is from Gifu Prefecture and came to Tokyo when he was 17 years old, initially working for a French restaurant in Kyōbashi. He never trained at another ramen shop, teaching himself. Open since 2017. @ebimaru_ramen Less
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- Abram Plaut added a new meal Dinner at 揚子江菜館 at Yosuko Restaurant
五色涼拌麺 (元祖冷やし中華 ) / Gomoku Hiyashi Soba (Ganso Hiyashi Chūka) / Yōsukō Saikan - Jimbōchō, Tokyo
The original Hiyashi Chūka, a chilled ramen dish with strong Chinese influence and a history dating back 100 years. Yōsukō Saikan is a Chinese restaurant in central Tokyo, first opened in 1906 by master Shū-san, an immigrant... More
五色涼拌麺 (元祖冷やし中華 ) / Gomoku Hiyashi Soba (Ganso Hiyashi Chūka) / Yōsukō Saikan - Jimbōchō, Tokyo
The original Hiyashi Chūka, a chilled ramen dish with strong Chinese influence and a history dating back 100 years. Yōsukō Saikan is a Chinese restaurant in central Tokyo, first opened in 1906 by master Shū-san, an immigrant from Shanghai. Originally located in Nishi-Kanda, the restaurant moved to its existing location in nearby Jimbōchō around 1930, a larger space with a seating capacity of 170. In 1933, Shū-san's son (who had taken over operations by then) first served the now legendary Hiyashi Chūka dish. It took two years of perfecting before it was ready to put on the menu. The tare is made sweet and sour using sugar, vinegar, shoyu and chicken dashi. The various toppings represent the four seasons of Japan, and are placed in a way to look like Mt. Fuji, which can sometimes be seen from Kanda-Jimbōchō. Less
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- Abram Plaut added a new meal Dinner at 元祖竹岡式ラーメン竹福 at 元祖竹岡式ラーメン 竹福
元祖 竹岡式 ラーメン / Ganso Takeokashiki Ramen / Takefuku - Mita, Tokyo
Takeoka style ramen, originated in Takeoka, Chiba. The soup is simply hot water added to a dark shoyu cha-tare, which is first used as a marinade for the pork chashu. The chashu is served soft and salty. Dried noodles are supplied by Miyakoichi Seimen, which also supplies... More
元祖 竹岡式 ラーメン / Ganso Takeokashiki Ramen / Takefuku - Mita, Tokyo
Takeoka style ramen, originated in Takeoka, Chiba. The soup is simply hot water added to a dark shoyu cha-tare, which is first used as a marinade for the pork chashu. The chashu is served soft and salty. Dried noodles are supplied by Miyakoichi Seimen, which also supplies some of the original Takeoka shops in Futtsu City, Chiba. Even though the noodles are dried, they still boil for 8 minutes. Sister shop 'Taketoku' open in Minami-Sunamachi since March 2021, Takefuku open in Mita since May 24th, 2021. Less
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- Abram Plaut added a new meal Dinner at 頑者 at Ganja Hon Ten (頑者)
辛つけめん / Kara Tsukemen / Ganja - Kawagoe, Saitama
Spicy tonkotsu-gyokai double soup, fish powder, house-made dipping noodles. Ganja is considered one of the pioneers of tonkotsu-gyokai style tsukemen, also known as the first shop to put gyofun fish powder directly into the dipping soup. Run by master Ōhashi-san, a lover of sake and skateboarding.... More
辛つけめん / Kara Tsukemen / Ganja - Kawagoe, Saitama
Spicy tonkotsu-gyokai double soup, fish powder, house-made dipping noodles. Ganja is considered one of the pioneers of tonkotsu-gyokai style tsukemen, also known as the first shop to put gyofun fish powder directly into the dipping soup. Run by master Ōhashi-san, a lover of sake and skateboarding. Ganja operates 5 branches now (one in Tokyo), with the Kawagoe flagship open since 2000 (renewal in 2018). Open 11:30am-4:20pm. Less
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- Abram Plaut added a new meal Dinner at 尾道ラーメン壱番館新宿御苑店 at 尾道ラーメン壱番館 新宿御苑店
尾道ラーメン / Onomichi Ramen / Onomichi Ramen Ichibankan - Shinjuku Gyōen, Tokyo
Onomichi style ramen from Onomichi City, Hiroshima Prefecture. The soup uses natural well water brought up from 80 meters below ground. Ingredients include pork, chicken carcasses and vegetables, also some fish. Strong shoyu tare, pork fat, noodles shipped in... More
尾道ラーメン / Onomichi Ramen / Onomichi Ramen Ichibankan - Shinjuku Gyōen, Tokyo
Onomichi style ramen from Onomichi City, Hiroshima Prefecture. The soup uses natural well water brought up from 80 meters below ground. Ingredients include pork, chicken carcasses and vegetables, also some fish. Strong shoyu tare, pork fat, noodles shipped in from Hiroshima. Ichibankan flagship located in Onomichi City for over 25 years, this Shinjuku Gyōen branch open since December 2020. Less
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特製もり中華 + 玉ネギ + あぶライス / Tokusei Mori Chūka + Tamanegi + Abu-Rice / Seabura Niboshi Soba Gamushara - Hatsudai, Tokyo
Niigata Tsubame-Sanjo style inspired tsukemen. Niboshi-chicken shoyu soup, pork back fat, extra diced onions and special iwanori from Hyōgo Prefecture. Medium thick wavy noodles by Mikawaya Seimen. Rice bowl... More
特製もり中華 + 玉ネギ + あぶライス / Tokusei Mori Chūka + Tamanegi + Abu-Rice / Seabura Niboshi Soba Gamushara - Hatsudai, Tokyo
Niigata Tsubame-Sanjo style inspired tsukemen. Niboshi-chicken shoyu soup, pork back fat, extra diced onions and special iwanori from Hyōgo Prefecture. Medium thick wavy noodles by Mikawaya Seimen. Rice bowl topped with pork fat and katsuobushi. Gamushara president Hasunuma-san is originally from Niigata Prefecture, after training in France he opened his flagship in Hatagaya in 2007. He now runs a handful of ramen shops in Tokyo and several more overseas. Hatsudai branch open since July 7th, 2020. Less
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特偽郎油そば / Toku Giro Abura Soba / Pork Noodle Naito - Hatsudai, Tokyo
Jiro-inspired abura soba served with trace amounts of tonkotsu soup, shoyu tare and pork fat. Noodles are house-made in the shop every morning. Toppings include pork belly chashu, bean sprouts, cabbage, more pork fat, tare drizzle and black pepper. Master Kokubun-san first... More
特偽郎油そば / Toku Giro Abura Soba / Pork Noodle Naito - Hatsudai, Tokyo
Jiro-inspired abura soba served with trace amounts of tonkotsu soup, shoyu tare and pork fat. Noodles are house-made in the shop every morning. Toppings include pork belly chashu, bean sprouts, cabbage, more pork fat, tare drizzle and black pepper. Master Kokubun-san first worked part time before eventually buying and taking over the shop completely. He runs all operations including prep and noodle making solo. Open 10+ years. Less
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- Abram Plaut added a new meal Dinner at 駄目な隣人 at Dame Na Rinjin (駄目な隣人)
特製ラーメン + いくらごはん / Tokusei Ramen (SUPREME) + Ikura Gohan / Dame Na Rinjin - Ningyōchō, Tokyo
Soup uses both Japanese and French ingredients, including shoyu, bouillon de legumes and confit ginger oil. Noodles supplied by Kanno Seimen, with choice of thick or thin. Two types of pork chashu, menma seasoned with shoyu and cumin.... More
特製ラーメン + いくらごはん / Tokusei Ramen (SUPREME) + Ikura Gohan / Dame Na Rinjin - Ningyōchō, Tokyo
Soup uses both Japanese and French ingredients, including shoyu, bouillon de legumes and confit ginger oil. Noodles supplied by Kanno Seimen, with choice of thick or thin. Two types of pork chashu, menma seasoned with shoyu and cumin. Five different condiments on the counter such as katsuo powder, shoyu, pepper, pepper chives and seaweed are free to add. Raw eggs also all you can eat for free. Rice is a recommended side dish, the shop name actually references the guilty pleasure of eating noodles and rice together (both carbs). The rice bowls available change seasonally, some are topped with salmon roe, wagyu or raw eggs. The rice is sourced from Akita Prefecture, cooked in a donabe. Run by manager Kawase-san, operated by the ZOT company which also runs craft beer bars. Open since February 2021. Less