Restaurants
- Abram Plaut added a new meal Ramen at Torinoana (鶏の穴 ) at Torino Ana (鶏の穴)
Recommended bowl: Chicken hole
The name of this shop means ‘Chicken Hole’, and they are chicken specialists. The soup is a creamy tori paitan, and the bowls are served with chicken toppings done multiple ways. Thick cut menma, green negi, and medium-width noodles. They also have tsukemen and seasonal specials. Been around for some years now, and... More
Recommended bowl: Chicken hole
The name of this shop means ‘Chicken Hole’, and they are chicken specialists. The soup is a creamy tori paitan, and the bowls are served with chicken toppings done multiple ways. Thick cut menma, green negi, and medium-width noodles. They also have tsukemen and seasonal specials. Been around for some years now, and conveniently located just a few minutes from Ikebukuro station. Less
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- Abram Plaut added a new meal Ramen at Doutonbori (道頓堀 ) at Chuuka mentokoro doutombori (中華めん処 道頓堀)
Recommended bowl: Nostalgic ramen
Doutonbori is a family style, casual, old school ramen shop, open since 1984. The bowls are niboshi-based with housemade noodles. The go-to is the shoyu, but there are also shio ramen and tsukemen. The pan fried yaki-gyoza are legit. This is a shop known for being a destination where other ramen masters go to eat.... More
Recommended bowl: Nostalgic ramen
Doutonbori is a family style, casual, old school ramen shop, open since 1984. The bowls are niboshi-based with housemade noodles. The go-to is the shoyu, but there are also shio ramen and tsukemen. The pan fried yaki-gyoza are legit. This is a shop known for being a destination where other ramen masters go to eat. Less
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半チャーハンとラーメン / Han-Chahan to Ramen / Chūka Ryōri Shinkarō — Nakano-Sakaue, Tokyo
Machi Chūka style shoyu ramen comes with doubutsukei soup and noodles by Yamaguchiya (based in Ikebukuro). Topped with pork chashu, menma, negi, nori and naruto. Half size fried rice set with gyoza on the side.
Chūka Ryōri Shinkarō is... More
半チャーハンとラーメン / Han-Chahan to Ramen / Chūka Ryōri Shinkarō — Nakano-Sakaue, Tokyo
Machi Chūka style shoyu ramen comes with doubutsukei soup and noodles by Yamaguchiya (based in Ikebukuro). Topped with pork chashu, menma, negi, nori and naruto. Half size fried rice set with gyoza on the side.
Chūka Ryōri Shinkarō is run by 80-year old master Tadashige Endo-san, who operates the shop along with his wife. Endo-san lost his father in the war when he was young and was raised by his mother and grandfather. After graduating from junior high school in his hometown of Yamagata, he moved to Tokyo to find work and picked up a job at a restaurant named ‘Teito’ in Kichijoji. It was there he learned how to cook, mastering Japanese, Chinese and Western style dishes. Because of this experience, he not only offers Machi Chūka but also some Japanese and Western items. Open in the same location for over 50 years, most of the customers are regulars and many call Endo-san by his first name. The signboard outside (and on the menu) says ‘King of Taste.’ 26 seats. Open since 1969. Less
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- Abram Plaut added a new meal Ramen at Chūka Soba Mutahiro (中華そば ムタヒロ 1号店) at Chuukasoba Mutahiro (中華そば ムタヒロ )
Recommended bowl: Mutahiro flagship
This is the flagship shop of the Mutahiro Group, led by none other than Muta-san himself. He holds the reigns of the Kokubunji ramen scene, running several high-level shops in the area. Before opening his first shop he trained at two highly respected and well known shops, Nagi and Gamushara. To this day, all of the... More
Recommended bowl: Mutahiro flagship
This is the flagship shop of the Mutahiro Group, led by none other than Muta-san himself. He holds the reigns of the Kokubunji ramen scene, running several high-level shops in the area. Before opening his first shop he trained at two highly respected and well known shops, Nagi and Gamushara. To this day, all of the noodles from Muta-san’s shops are supplied by Nagi. There are a variety of configurations on the menu, but most bowls come with a light chicken and niboshi-based shoyu soup, with choice toppings all around. Less
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- Abram Plaut added a new meal Dinner at 幸楽 at Akashiya
半チャンラーメン / Han-Chan Ramen / Chūka Ryōri Kouraku — Ōsaki, Tokyo
Shoyu soup contains bone-based broth with ginger, finished with yuzu. Medium width wavy noodles are supplied by an unknown source. Topped with pork chashu, menma, negi, nori, naruto and spinach. Half cha-han (fried rice) set with gyoza and pickles on the side.
Chūka... More
半チャンラーメン / Han-Chan Ramen / Chūka Ryōri Kouraku — Ōsaki, Tokyo
Shoyu soup contains bone-based broth with ginger, finished with yuzu. Medium width wavy noodles are supplied by an unknown source. Topped with pork chashu, menma, negi, nori, naruto and spinach. Half cha-han (fried rice) set with gyoza and pickles on the side.
Chūka Ryōri Kouraku is a family-run Chinese restaurant that has been open for over 80 years. Aside from ramen, popular dishes include omrice, katsudon and mabo tofu. 43 seats. Open since 1941 @kouraku_osaki Less
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- Abram Plaut added a new meal Ramen at at Tsukesoba Shuu (つけそば 周)
Recommended bowl: Dope tsukemen
An interesting shop slightly hidden off of a quiet street in Itabashi. The space is a bit cramped inside, with a long L-shaped counter. Advertised as a tsukesoba shop, Shu's noodles are jikaseimen (house-made) and the presentation is thoughtfully put together. The soup is a rich tonkotsu gyokai and the tsukesoba comes... More
Recommended bowl: Dope tsukemen
An interesting shop slightly hidden off of a quiet street in Itabashi. The space is a bit cramped inside, with a long L-shaped counter. Advertised as a tsukesoba shop, Shu's noodles are jikaseimen (house-made) and the presentation is thoughtfully put together. The soup is a rich tonkotsu gyokai and the tsukesoba comes served with a side of moyashi in a separate bowl. Choice toppings and a lemon wedge round things out. Expect a thick mixture of tonkotsu soup with fishy bits boiled down into an explosion of umami. Less
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中華そば肉と味玉 / Chūka Soba Niku to Ajitama / Chūka Soba Niku to Negi — Higashi-Shinjuku, Tokyo
Shoyu soup uses doubutsukei (bone broth) soup mixed with shellfish. Medium width curly noodles are supplied by Daikokuya. Topped with ajitama, pork chashu and negi. Takikomi Buta Gohan (pork rice bowl) on the side.
First opened in Ekoda,... More
中華そば肉と味玉 / Chūka Soba Niku to Ajitama / Chūka Soba Niku to Negi — Higashi-Shinjuku, Tokyo
Shoyu soup uses doubutsukei (bone broth) soup mixed with shellfish. Medium width curly noodles are supplied by Daikokuya. Topped with ajitama, pork chashu and negi. Takikomi Buta Gohan (pork rice bowl) on the side.
First opened in Ekoda, Tokyo in January of 2022, the shop was originally called ‘Mensho Torimatsu.’ In February of 2023 they closed briefly and rebranded as ‘Ramen Senmon Fuji.’ In October of 2023 the shop closed once again and relocated to Higashi-Shinjuku, opening with the current name and concept. Open until 6:00am six nights a week. Nine seats. Since October 6th, 2023 @nikutonegi_official Less
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- Abram Plaut added a new meal Ramen at Tonikaku (兎に角) at Tonikaku (兎に角)
Recommended bowl: Local favorite
A shop loved by ramen otaku, with thick chewy homemade noodles. The most popular option here is the aburasoba, and for aburasoba in general this is one of the top spots in Tokyo. The master used to work at Hisshouken, a well known shop in Chiba. The smoked chashu here is beloved. Also on the menu is tonkotsu gyokai... More
Recommended bowl: Local favorite
A shop loved by ramen otaku, with thick chewy homemade noodles. The most popular option here is the aburasoba, and for aburasoba in general this is one of the top spots in Tokyo. The master used to work at Hisshouken, a well known shop in Chiba. The smoked chashu here is beloved. Also on the menu is tonkotsu gyokai ramen and tsukemen, and if you do order the aburasoba you can get soup wari (extra soup). The most famous shop in the Matsudo area is Tomita for certain, but this shop is probably a clear #2. Less
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- Abram Plaut added a new meal Ramen at Koujitsu (好日) at Menjiru Shokuzen Koujitsu (麺汁食膳 好日)
Recommended bowl: A comfy local spot
Koujitsu welcomes all comers with a laidback, homey atmosphere. The shop is run entirely by local middle-aged women, and one gets the impression that most of the customers are regulars who live or work nearby. Instead of the cramped counter seating common to most Tokyo ramen shops, here you find a large communal... More
Recommended bowl: A comfy local spot
Koujitsu welcomes all comers with a laidback, homey atmosphere. The shop is run entirely by local middle-aged women, and one gets the impression that most of the customers are regulars who live or work nearby. Instead of the cramped counter seating common to most Tokyo ramen shops, here you find a large communal table as the shop centerpiece, with several smaller tables off to the side.
The house specialty is a comforting shoyu ramen and tsukemen with a light niboshi base and simple ingredients. The noodles are handmade and medium-thick; the toppings are very satisfying – especially the egg – if not particularly remarkable. The king here is the soup – a slight niboshi tingle, with an all-natural sweetness. Made with chicken, seven types of vegetables, konbu and niboshi, it's liquid delight. No MSG. Everything gels in this shop. It might not stand out to beginners as a mind-blowing bowl, but you will find yourself coming back again and again.
Koujitsu was among the 22 ramen shops featured in the Michelin Guide Tokyo 2015 – not that Michelin's Tokyo ramen knowledge is particularly deep. Less
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- Abram Plaut added a new meal Dinner at Sugamo at Koikeno Iekei (こいけのいえけい)
全部入りラーメン / Zenbu-iri Ramen / Koike no Iekei — Sugamo, Tokyo
Yokohama style iekei inspired ramen. Tonkotsu-shoyu soup uses pork bones and chicken carcasses. Noodles are housemade by King Seimen. Topped with low-temperature cooked pork chashu, ajitama, seasoned cabbage, onions, spinach and nori. Gyokai Mix Tsukemen also on the menu,... More
全部入りラーメン / Zenbu-iri Ramen / Koike no Iekei — Sugamo, Tokyo
Yokohama style iekei inspired ramen. Tonkotsu-shoyu soup uses pork bones and chicken carcasses. Noodles are housemade by King Seimen. Topped with low-temperature cooked pork chashu, ajitama, seasoned cabbage, onions, spinach and nori. Gyokai Mix Tsukemen also on the menu, with Negi-cha Gohan (rice bowl) on the side.
Master Mizuhara-san runs multiple shops in Tokyo including Ramen Koike, Chūka Soba Nishino, King Seimen, Tsukemen Kinryū, Aidaya and Hongoen. This is the only shop in the group which serves iekei style ramen. Eight seats. Since October 10th, 2022 @koike_no_iekei Less