Restaurants
- Abram Plaut added a new meal Ramen at Takinogawa Taishouken (滝野川 大勝軒) at Takinogawa Taishouken (滝野川 大勝軒)
Recommended bowl: Strong OG Taishoken
This shop has direct roots to the famous Higashi Ikebukuro Taishouken, inventor of tsukemen. Master Takahashi-san serves similar style bowls but much richer than the standard Taishouken. OG Tokyo-style tsukemen with chcken, pork, gyokai and vegetable soup. Hints of sugar and vinegar. Noodles supplied by Taishouken.... More
Recommended bowl: Strong OG Taishoken
This shop has direct roots to the famous Higashi Ikebukuro Taishouken, inventor of tsukemen. Master Takahashi-san serves similar style bowls but much richer than the standard Taishouken. OG Tokyo-style tsukemen with chcken, pork, gyokai and vegetable soup. Hints of sugar and vinegar. Noodles supplied by Taishouken. Originally located in Takinogawa, moved and reopened in Ikebukuro in 2015. 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 Ramen at Hanayoshi (華吉) at Hanayoshi (華吉)
Recommended bowl: Chinese style
Hanayoshi is an unsuspecting Chinese restaurant, located below ground level near the central intersection in Nakano-Sakaue. While there are a few standard Chinese style ramen offerings on the menu, one that stands out to ramen aficionados is the shiitake soba-- a vegetable and chicken based soup served with sesame oil... More
Recommended bowl: Chinese style
Hanayoshi is an unsuspecting Chinese restaurant, located below ground level near the central intersection in Nakano-Sakaue. While there are a few standard Chinese style ramen offerings on the menu, one that stands out to ramen aficionados is the shiitake soba-- a vegetable and chicken based soup served with sesame oil and topped with stewed shiitake mushrooms. Now open over 20 years. Less
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- Abram Plaut added a new meal Ramen at Furumen (ふるめん) at Furumen (ふるめん)
Recommended bowl: Chinese influence
Open since 2016, Furumen operates as a ramen shop during lunch and a full Chinese restaurant at dinner. The ramen offerings include the house-recommended niboshi shoyu ramen, shoyu ramen, shio ramen, and tantanmen, among others. The recommended niboshi shoyu comes with a smooth, complex soup for the sophisticated... More
Recommended bowl: Chinese influence
Open since 2016, Furumen operates as a ramen shop during lunch and a full Chinese restaurant at dinner. The ramen offerings include the house-recommended niboshi shoyu ramen, shoyu ramen, shio ramen, and tantanmen, among others. The recommended niboshi shoyu comes with a smooth, complex soup for the sophisticated palate. Medium width straight noodles, chicken and pork chashu, menma, mitsuba, negi, all included. Considering the premium location, worthy of checking out. Less
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特製鰹昆布水つけ麺 / Tokusei Katsuo Kombusui Tsukemen / Chūka Soba Sen-Notori — Ikejiri-Ōhashi, Tokyo
Clear soup is made from mainly chicken bones, whole chickens, chicken thigh meat and kelp, along with some pork bones as well. The shoyu tare contains three types of soy sauce and kombu dashi. Medium-thick hand-kneaded noodles containing... More
特製鰹昆布水つけ麺 / Tokusei Katsuo Kombusui Tsukemen / Chūka Soba Sen-Notori — Ikejiri-Ōhashi, Tokyo
Clear soup is made from mainly chicken bones, whole chickens, chicken thigh meat and kelp, along with some pork bones as well. The shoyu tare contains three types of soy sauce and kombu dashi. Medium-thick hand-kneaded noodles containing domestic wheat are supplied by Mikawaya Seimen, served in katsuo-kombu water. Topped with two types of pork chashu, menma, komatsuna greens, wontons, ajitama, nori and lime wedge.
A sister store of the Jiro style ramenya Senrigan, located in Komaba. Store manager Inaba-san trained at Senrigan before taking over this branch. 11 seats. Open since March 26th, 2022 @sennotorist Less
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Recommended bowl: Quality Jiro branch
One of the higher ranked Jiro shops in the Tokyo metropolitan area (now over 30 branches in Tokyo). There’s usually a long line and is commonly frequented by women customers, which is rare amongst Jiro shops. The bowls consist of the signature Jiro style salty, fatty tonkotsu shoyu soup, with thick-cut housemade... More
Recommended bowl: Quality Jiro branch
One of the higher ranked Jiro shops in the Tokyo metropolitan area (now over 30 branches in Tokyo). There’s usually a long line and is commonly frequented by women customers, which is rare amongst Jiro shops. The bowls consist of the signature Jiro style salty, fatty tonkotsu shoyu soup, with thick-cut housemade noodles. The servings here are known to be just a tad bit smaller than most Jiro shops, with the regular shō (small) size still being large but manageable by Jiro standards. Regular bowls come with two pieces of pork chashu, yet options for five or double (10) piece bowls are on the ticket machine, too. Also quite popular is the shirunashi (soupless) bowl. Less
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- Abram Plaut added a new meal Ramen at Orenosora (俺の空) at Ore no Sora (俺の空)
Recommended bowl: Double soup
Open since 2001, and long known as a ramen staple in Takadanobaba, Orenosora translates to 'My sky' in English. The broth is a rich, but not too heavy, double soup consisting of tonkotsu and gyokai. The tonkotsu soup contains pork feet and back fat, and simmers overnight. No MSG. Noodles are supplied by Kanejin, with slightly... More
Recommended bowl: Double soup
Open since 2001, and long known as a ramen staple in Takadanobaba, Orenosora translates to 'My sky' in English. The broth is a rich, but not too heavy, double soup consisting of tonkotsu and gyokai. The tonkotsu soup contains pork feet and back fat, and simmers overnight. No MSG. Noodles are supplied by Kanejin, with slightly different widths depending on ramen or tsukemen. 2nd branch located in Ikebukuro. Less
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ネギラーメン / Negi Ramen / Hakata Ramen Debuchan — Takadanobaba, Tokyo
Creamy tonkotsu soup is made using the bones of Amagi Kurobuta pork, a brand characterized by raising the pigs for longer than is standard in the industry. The soup takes three days to make. On the first day, flavor is extracted from the bones and marrow by boiling over... More
ネギラーメン / Negi Ramen / Hakata Ramen Debuchan — Takadanobaba, Tokyo
Creamy tonkotsu soup is made using the bones of Amagi Kurobuta pork, a brand characterized by raising the pigs for longer than is standard in the industry. The soup takes three days to make. On the first day, flavor is extracted from the bones and marrow by boiling over high heat. On the second day, emulsification is strengthened over low heat without destroying the flavor. Finally, a slight fermentation process is encouraged to mature the soup and bring out the aroma and richness. Moto dashi (kaeshi) contains light soy sauce heated gently to remove the sharpness, along with kombu, shiitake and dried flying fish. Thin-straight and slightly rectangular noodles are custom ordered by Shinjuku Daruma Seimen and cut to an optimal length of 32 cm. Topped with pork chashu and green onions (negi) which are air-shipped in from Fukuoka. Sesame seeds, spicy mustard greens and pickled ginger are offered as free condiments. Yaki-gyoza on the side.
Master Kai-san was born in Oita Prefecture, he now operates this establishment as an izakaya serving local Kyushu style dishes made with seasonal ingredients (and Hakata style ramen). The restaurant was opened as Hakata Ramen Bari-chan, before changing the name to Debu-chan in November of 2019. Previously the space was occupied by the Takadanobaba branch of Hakata Ramen Barikote. Open dinner hours only, 5:30pm to 1:30am. 36 seats. Since June 1st, 2018 @devchanramen Less
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- Abram Plaut added a new meal Ramen at Tsunagi (らぁ麺屋 つなぎ) at Tsunagi (らぁ麺屋 つなぎ)
Recommended bowl: Do Miso roots
Master Takahashi-san trained at the Tokyo shop, Do Miso before opening Tsunagi in Ebisu in June of 2013. There are a wide range of bowls available, including tsukemen, mazesoba, and specials, but the recommendation is probably the miso ramen. Chicken, pork, and gyokai all go into the soup, which is topped with pork back... More
Recommended bowl: Do Miso roots
Master Takahashi-san trained at the Tokyo shop, Do Miso before opening Tsunagi in Ebisu in June of 2013. There are a wide range of bowls available, including tsukemen, mazesoba, and specials, but the recommendation is probably the miso ramen. Chicken, pork, and gyokai all go into the soup, which is topped with pork back fat. The miso tare sauce contains six varieties of miso. Finished with beansprouts, corn, and pork chashu. Less
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チャーシュー メンマ つけそば / Chashu Menma Tsukesoba / Dekishin — Kichijoji, Tokyo
Marucho style tsukesoba consists of a sweet, sour and spicy shoyu soup containing pork, katsuo and black pepper. Medium-width wavy noodles are supplied by Mikawaya Seimen. Pork chashu is cut into strips, also served with negi, nori and extra bamboo... More
チャーシュー メンマ つけそば / Chashu Menma Tsukesoba / Dekishin — Kichijoji, Tokyo
Marucho style tsukesoba consists of a sweet, sour and spicy shoyu soup containing pork, katsuo and black pepper. Medium-width wavy noodles are supplied by Mikawaya Seimen. Pork chashu is cut into strips, also served with negi, nori and extra bamboo shoots on the side. This bowl is an homage to the legendary Chūka Soba Marucho in Ogikubo, which was open from 1947-2023 (arguably known as the birthplace of tsukemen).
Master Yanai-san never trained at Marucho and did not learn the recipes from anyone, he basically taught himself based on inspiration. He operates this establishment as well as Hanairomomen, a Jiro-style shop located just a few minutes away. He started offering tsukesoba at Dekishin during lunchtime hours only in June of 2023. At night, the store is an izakaya. 10 seats. Open since January 2014. Less