Restaurants
- Abram Plaut added a new meal Ramen at Bon no Kaze (凡の風) at Sapporo Bon no Kaze (札幌 凡の風)
Recommended bowl: Light clear soup
A popular Sapporo shop serving something other than the local favorite miso. There are multiple varieties of ramen available, including a shoyu based chintan (clear) soup containing chicken and two varieties of shoyu in the tare. There is also a shio version with a tare made from three types of salt. Gyokai tsukemen... More
Recommended bowl: Light clear soup
A popular Sapporo shop serving something other than the local favorite miso. There are multiple varieties of ramen available, including a shoyu based chintan (clear) soup containing chicken and two varieties of shoyu in the tare. There is also a shio version with a tare made from three types of salt. Gyokai tsukemen and specials also available, with all noodles supplied by Sagamiya Seimen. Run by master Sugimura-san since May 2006. Less
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- Abram Plaut added a new meal Ramen at Yoshi (らーめん佳) at Ramen Yoshi (らーめん佳)
Recommended bowl: Smooth double soup
A small shop run by a couple, and only open for lunch. The double soup is a marvelous balance of pork, chicken and gyokai, with house-made noodles—velvety smooth. The bowl is topped with pork chashu, negi, onions and menma. Only ramen or ajitama ramen is available on the menu along with white rice. An extremely... More
Recommended bowl: Smooth double soup
A small shop run by a couple, and only open for lunch. The double soup is a marvelous balance of pork, chicken and gyokai, with house-made noodles—velvety smooth. The bowl is topped with pork chashu, negi, onions and menma. Only ramen or ajitama ramen is available on the menu along with white rice. An extremely simple shop with just a counter and seven seats. Open since 2008. Less
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- Abram Plaut added a new meal Dinner at ばかたれ at ばかたれ
つけ麺 / Tsukemen / Ramen Meji — Sengawa, Tokyo
Jiro style tsukemen includes pork bone based shoyu-tonkotsu soup with thick homemade noodles. Topped with pork shoulder loin chashu, bean sprouts, cabbage, minced garlic and pickled ginger.
The master trained at Ramen Jiro Mejirodai for around one year before going independent. Located in the... More
つけ麺 / Tsukemen / Ramen Meji — Sengawa, Tokyo
Jiro style tsukemen includes pork bone based shoyu-tonkotsu soup with thick homemade noodles. Topped with pork shoulder loin chashu, bean sprouts, cabbage, minced garlic and pickled ginger.
The master trained at Ramen Jiro Mejirodai for around one year before going independent. Located in the space previously occupied by the shop Sengawa Ramen Bakatare. Photos other than ramen and all videos are prohibited. Using your phone while eating ramen is also prohibited. Eleven seats. Second branch open in Shin-Maruko since December 19th, 2023. Sengawa flagship since April 3rd, 2023 @ramen_meji Less
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- Abram Plaut added a new meal Ramen at Ichigen (えびそば一幻 総本店) at Ichigen (えびそば一幻 総本店)
Recommended bowl: Shrimp Miso
Tonkotsu shrimp miso soup topped with shrimp oil, burnt shrimp and shrimp flavored tenkasu (fried tempura bits). This shop has multiple branches in Japan and other countries. At the Sapporo flagship it is said that over 60 kg of amaebi (sweet shrimp) go into the soup stock every day. When customers order, they can choose... More
Recommended bowl: Shrimp Miso
Tonkotsu shrimp miso soup topped with shrimp oil, burnt shrimp and shrimp flavored tenkasu (fried tempura bits). This shop has multiple branches in Japan and other countries. At the Sapporo flagship it is said that over 60 kg of amaebi (sweet shrimp) go into the soup stock every day. When customers order, they can choose from different strength soup and tare sauce, allowing the right adjustment for everyone's taste. Noodles are supplied by Morizumi Seimen. Originally opened in 2008, however moved next door at its current location in 2013. Popular with tourists. Less
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- Abram Plaut added a new meal Ramen at Shingen (らーめん 信玄 南6条店) at Ramen Shingen Nanrokujo Ten (らーめん 信玄)
Recommended bowl: Ishikari classic
Open daily until 1am, Shingen is one of the more popular ramen destinations in the Susukino area. The head shop is located in Ishikari city, Hokkaido, and specializes in traditional Sapporo style miso ramen. The pork bone based soup also contains vegetables, fish and kelp, and is known to be stewed for 50 hours or... More
Recommended bowl: Ishikari classic
Open daily until 1am, Shingen is one of the more popular ramen destinations in the Susukino area. The head shop is located in Ishikari city, Hokkaido, and specializes in traditional Sapporo style miso ramen. The pork bone based soup also contains vegetables, fish and kelp, and is known to be stewed for 50 hours or more, creating a smoother, milder broth. Paired with a white miso tare, it creates a likable style enjoyed by many, and a bit easy for ramen newcomers compared to some of the saltier, fattier Sapporo style bowls. The roasted pork chashu looks similar to bacon. Sapporo style tamagomen noodles made by Kobayashi Seimen. Less
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- Abram Plaut added a new meal Ramen at Bakabon (馬鹿坊) at Bakabon (馬鹿坊)
Recommended bowl: Chicken & Tantanmen
This shop serves a full Chinese Szechuan course for dinner. Ramen is available for lunch only. The recommended bowl is probably the salt chicken soba, which is made with a light paitan soup using mostly chicken and soup pork bones. It's topped with chicken breast and pork shoulder, as well as a liver terrine. More... More
Recommended bowl: Chicken & Tantanmen
This shop serves a full Chinese Szechuan course for dinner. Ramen is available for lunch only. The recommended bowl is probably the salt chicken soba, which is made with a light paitan soup using mostly chicken and soup pork bones. It's topped with chicken breast and pork shoulder, as well as a liver terrine. More in line with the restaurant's dinner theme, a 'doro tantan mazesoba' is also available-- a soupless ramen with tare sauce, chili oil, negi, Schezuan peppercorns and spices. All noodles are house-made. Open since 2015. This is the second shop and concept of the now closed Bakayaro Ryumenbo. A third branch, Bakatono, opened in 2017. Less
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- Abram Plaut added a new meal Dinner at Ginza Tokyo at Ginza Ramen Shiraishi
特製昆布水つけ麺 / Tokusei Kombusui Tsukemen / Ginza Ramen Shiraishi — Ginza, Tokyo
Clear soup is made by carefully simmering ducks and Daisen brand chickens, combined with a shoyu tare which uses a blend of premium Japanese soy sauces. High-hydration dipping noodles are custom ordered from Kanno Seimen, served in two different widths and... More
特製昆布水つけ麺 / Tokusei Kombusui Tsukemen / Ginza Ramen Shiraishi — Ginza, Tokyo
Clear soup is made by carefully simmering ducks and Daisen brand chickens, combined with a shoyu tare which uses a blend of premium Japanese soy sauces. High-hydration dipping noodles are custom ordered from Kanno Seimen, served in two different widths and containing medium-strength domestic flour. The kombu water is made with Ma kombu and Gagome kombu, along with kombu root. Toppings include Kamui brand pork (from Hokkaido) belly chashu, rare pork loin chashu, ajitama, menma, negi, lime slice and shiso flowers.
Run by Juri Shiraishi from J Silver Ltd., a company which operates a number of restaurants. The shop is also co-produced by the Shinjuku-based INGS Co. Ltd., which operates many ramen brands including Niboshi Chūka Suzuran, Ramen Housenka and Hayashida. Open from 11:30am-6:00am, five days a week. Ten seats. Since August 21st, 2023. Less
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- Abram Plaut added a new meal Dinner at 博多ラーメン 和 at Hakata Ramen Kazu
バリネギラーメン / Bari Negi Ramen / Hakata Ramen Kazu — Akasaka, Tokyo
Tonkotsu ramen contains a soup made from pork bones and water only. This style of ramen with a mature porky smell is generally made via the ‘yobimodoshi’ method, essentially using the same stockpot for years on end. The stockpot is never emptied, with new soup added... More
バリネギラーメン / Bari Negi Ramen / Hakata Ramen Kazu — Akasaka, Tokyo
Tonkotsu ramen contains a soup made from pork bones and water only. This style of ramen with a mature porky smell is generally made via the ‘yobimodoshi’ method, essentially using the same stockpot for years on end. The stockpot is never emptied, with new soup added to the old soup in the same pot every day. The soup at this shop is a hybrid of this method, with three separate stock pots of different aged soups blended together. Thin straight Hakata style noodles are shipped in from Fukuoka by the purveyor Torio Seimen. Topped with pork belly chashu, wood ear mushrooms and extra negi.
Master Keisuke Baba-san was born in Saitama and worked as a mechanic until he injured his back (herniated disc) while still in his early 20’s. It was around the same time that his father decided to open a ramen shop with an acquaintance in Akasaka. The shop was originally called Hakata Ramen Nagomi, and for the first several years business was not good. The manager (who opened the shop with his father) quit after only one year. Baba-san started working there and vowed to turn business around, it was his first time in the ramen industry. The first 3-4 years were quite difficult, as the ramen was cheap and he was still an ametuer. Determined to improve, Baba-san studied ramen Youtube videos and began to eat at various ramen shops known for tonkotsu ramen. Over time he made gradual improvements and created the hybrid soup method which is used today. The shop is currently one of the highest ranked bowls of Hakata style tonkotsu ramen in Tokyo. 12 seats. Open since March 26th, 2014 @hakataramen_kazu Less
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中華そば / Chūka Soba / Haru Chan Ramen — Shimbashi, Tokyo
Clear soup stock is made from pork bones and dried sardines, seasoned with salt and lard. Medium-thick high-hydration noodles are flat and straight, supplied by Shinjuku Daruma Seimen. Topped with braised pork chashu (cut to order), menma, negi, nori and hanafu (flour gluten).
Master... More
中華そば / Chūka Soba / Haru Chan Ramen — Shimbashi, Tokyo
Clear soup stock is made from pork bones and dried sardines, seasoned with salt and lard. Medium-thick high-hydration noodles are flat and straight, supplied by Shinjuku Daruma Seimen. Topped with braised pork chashu (cut to order), menma, negi, nori and hanafu (flour gluten).
Master Haruko-san (Haru-chan) has been working in the ramen industry for around 20 years. She loves cooking and styled the interior of her first shop to look like her kitchen at home. Located in a space formerly occupied by a soba shop. Six seats. Open since August 23rd, 2021 (2nd branch open in Ginza from July 2024) @haruchan_ginza Less
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- Abram Plaut added a new meal Dinner at 一九ラーメン at 一九ラーメン 早良店
ラーメン / Ramen / Ikkyu Ramen — Chikushino, Fukuoka
Fukuoka ramen contains tonkotsu pork bone soup with thin straight Hakata style noodles. Standard ramen comes topped with two slices of pork belly chashu and diced green negi. Free condiments include wood ear mushrooms, spicy pickled mustard greens (takana) and hard boiled eggs (1 per person).... More
ラーメン / Ramen / Ikkyu Ramen — Chikushino, Fukuoka
Fukuoka ramen contains tonkotsu pork bone soup with thin straight Hakata style noodles. Standard ramen comes topped with two slices of pork belly chashu and diced green negi. Free condiments include wood ear mushrooms, spicy pickled mustard greens (takana) and hard boiled eggs (1 per person). Onigiri rice balls and housemade gyoza on the side.
There are seven Ikkyu Ramen shops currently operating in Fukuoka, all run by members of the founding Iwai family. The original master of the Chikushino branch first opened this location, then a second brand which was called Ramen Kura. As the master neared retirement he closed Ramen Kura, but the bowls themselves from that shop are now used here. 24 seats. Open since 1973. Less