Restaurants
- Abram Plaut added a new meal Ramen at Mintei (珉亭) at Mintei (珉亭)
Recommended bowl: Since 1964
Open since 1964, the same year as the Tokyo olympics, this shop has now become somewhat of a symbol of the Shimokitazawa neighborhood. The OG master was a military policeman and opened Mintei after the war. The current master is Ayuzawa-san, son-in-law of the OG master. The popular items here are Edokko Ramen, Cha-han and... More
Recommended bowl: Since 1964
Open since 1964, the same year as the Tokyo olympics, this shop has now become somewhat of a symbol of the Shimokitazawa neighborhood. The OG master was a military policeman and opened Mintei after the war. The current master is Ayuzawa-san, son-in-law of the OG master. The popular items here are Edokko Ramen, Cha-han and Gyoza. The ramen is very simple with a plain shoyu soup, hot and sour cabbage on the top (ra-pa-sai). The shop has an old school feel, as if nothing has changed in decades. For nostalgic blue-collar dining, Mintei screams authenticity. Less
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- Abram Plaut added a new meal Dinner at 豊海屋 at 麻辣串焼豊海屋
酸辣湯麺 / Sanrātanmen / Mala Kushiyaki Tomiya — Nakano, Tokyo
Taiwanese style hot and sour soup uses a bone and vegetable broth also containing vinegar and chili oil, thickened with starch. Medium-thick semi wavy noodles are supplied by an unlisted local purveyor. Topped with bamboo shoots, pork, scrambled egg, tofu, wood ear mushrooms, carrots,... More
酸辣湯麺 / Sanrātanmen / Mala Kushiyaki Tomiya — Nakano, Tokyo
Taiwanese style hot and sour soup uses a bone and vegetable broth also containing vinegar and chili oil, thickened with starch. Medium-thick semi wavy noodles are supplied by an unlisted local purveyor. Topped with bamboo shoots, pork, scrambled egg, tofu, wood ear mushrooms, carrots, negi, black pepper and chili. Spicy mala lamb skewers on the side.
Mala Kushiyaki Tomiya is a Taiwanese restaurant serving authentic spicy mala cuisine such as skewers, noodles and rice dishes. The owner and female shop manager is from Shanghai, China, so there are also a number of Chinese dishes on the menu. Open 5pm-2am. 22 seats. Since 2008. Less
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- Abram Plaut added a new meal Ramen at Magosaku (孫作) at Magosaku (孫作)
Recommended bowl: Rokurinsha roots
Part of the Rokurinsha group, this shop opened in May of 2018, and can be easily spotted due to the fact that some of the outside signage is turned upside down. The staff schedule is posted for customers to see, and as of 2019, the one and only Rokurinsha president and founder, Mita-san, leads the kitchen two-three... More
Recommended bowl: Rokurinsha roots
Part of the Rokurinsha group, this shop opened in May of 2018, and can be easily spotted due to the fact that some of the outside signage is turned upside down. The staff schedule is posted for customers to see, and as of 2019, the one and only Rokurinsha president and founder, Mita-san, leads the kitchen two-three days per week. Tsukemen menu served only during lunch, and ramen at dinner, with a soup that is neither heavy nor creamy, unlike typical Rokurinsha style. Chicken and pork based soup is balanced with a shoyu tare. Rather than chashu, the tsukemen comes topped with numerous bits of sliced pork mixed into the soup. Standard, Large, XL, XXL, and XXXL sized noodle portions are available. Less
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Recommended bowl: A5 rank wagyu
Located on the 7th floor in the Mylord Building above Shinjuku station, this shop takes its theme from Mensho Tokyo SF, located in San Francisco, CA. Some of the menu items here are popular items in the U.S. shop, such as the green matcha tori paitan ramen, as well as the A5 kuroge wagyu shoyu ramen, made with an oversized... More
Recommended bowl: A5 rank wagyu
Located on the 7th floor in the Mylord Building above Shinjuku station, this shop takes its theme from Mensho Tokyo SF, located in San Francisco, CA. Some of the menu items here are popular items in the U.S. shop, such as the green matcha tori paitan ramen, as well as the A5 kuroge wagyu shoyu ramen, made with an oversized slice of premium Japanese beef and topped with yuzu. The noodles are made in house by Mensho and contain quinoa. Super convenient considering the proximity to the station and unique quality make this an easy go-to. Less
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- Abram Plaut added a new meal Dinner at 一九ラーメン老司店 at 一九ラーメン 老司店
ラーメン / Ramen / Ikkyu Ramen — Roji, Fukuoka
Light tonkotsu pork bone soup, thin straight Hakata style noodles. The soup is said to still be cooked on stoves which use kerosene instead of gas, extremely rare in Japan these days. Simple toppings feature pork belly chashu and negi only. White rice available on the side.
There are seven Ikkyu... More
ラーメン / Ramen / Ikkyu Ramen — Roji, Fukuoka
Light tonkotsu pork bone soup, thin straight Hakata style noodles. The soup is said to still be cooked on stoves which use kerosene instead of gas, extremely rare in Japan these days. Simple toppings feature pork belly chashu and negi only. White rice available on the side.
There are seven Ikkyu Ramen shops currently operating in Fukuoka, all run by members of the Iwai family. Second-generation master Mistunori Iwai-san was two years old when this Roji branch opened 59 years ago. Renewal opening in a larger space from October of 2023. 30 seats. Since 1965. Less
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- Abram Plaut added a new meal Ramen at Maru Chūka Soba (丸 中華そば) at Maru Chuka Soba (丸 中華そば)
Recommended bowl: Tokyo black
Opened in 2016, the master here trained at the well known Ramen Nagi. Soup contains chicken, pork, beef tendon, along with the choice of medium thick noodles or thin noodles. The standard bowl comes with a deep, dark shoyu tare, almost reminiscent of some 'black' style shoyu ramen bowls from other parts of Japan. Shio,... More
Recommended bowl: Tokyo black
Opened in 2016, the master here trained at the well known Ramen Nagi. Soup contains chicken, pork, beef tendon, along with the choice of medium thick noodles or thin noodles. The standard bowl comes with a deep, dark shoyu tare, almost reminiscent of some 'black' style shoyu ramen bowls from other parts of Japan. Shio, miso, and niboshi ramen also available. Shop has a fairly strong local following. Less
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- Abram Plaut added a new meal Dinner at 一九ラーメン早良店 at 一九ラーメン 早良店
ラーメン / Ramen / Ikkyu Ramen — Noke, Fukuoka
Light tonkotsu pork bone soup, thin straight Hakata style noodles. Simple toppings feature pork belly chashu, negi and sesame seeds. White rice available on the side.
One of seven unique Ikkyu Ramen branches in Fukuoka, all of them operated separately by relatives of the Iwai family. The original... More
ラーメン / Ramen / Ikkyu Ramen — Noke, Fukuoka
Light tonkotsu pork bone soup, thin straight Hakata style noodles. Simple toppings feature pork belly chashu, negi and sesame seeds. White rice available on the side.
One of seven unique Ikkyu Ramen branches in Fukuoka, all of them operated separately by relatives of the Iwai family. The original Ōhashi flagship opened in 1964, this Noke store was established about seven years later. Almost all of the customers are regulars or Fukuoka locals who have been coming for years. 25 seats. Open since around 1971. Less
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- Abram Plaut added a new meal Ramen at Yakumo (八雲) at Yakumo (八雲)
Recommended bowl: Elegant wontonmen
Long known as one of the top bowls of wontonmen in central Tokyo, with a steady stream of customers coming in daily. The OG master Inauda-san trained at Tantantei in Hamadayama, an institution for Tokyo style wontonmen. The first Yakumo shop opened in Nakameguro in 1999, then moved to Ikejiri-Ohashi in 2005, with... More
Recommended bowl: Elegant wontonmen
Long known as one of the top bowls of wontonmen in central Tokyo, with a steady stream of customers coming in daily. The OG master Inauda-san trained at Tantantei in Hamadayama, an institution for Tokyo style wontonmen. The first Yakumo shop opened in Nakameguro in 1999, then moved to Ikejiri-Ohashi in 2005, with another move just a stone's throw from the prior location in 2017. The bowls come with a clean, sophisticated, clear soup, made from chicken, pork, and about ten different sea ingredients. No bones go into the soup stock, only meat. Diners have a choice of getting their bowls served with a white or black shoyu tare. The handmade wontons come in pork or shrimp, with noodles supplied by well-known Mikawaya Seimen. The shop and kitchen is spotless, with bowls being prepared meticulously. Recommended for something on the lighter side. Less
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- Abram Plaut added a new meal Ramen at Sankichi (らーめん三吉) at Sankichi (らーめん三吉)
Recommended bowl: Underground shop
This old school style shop first opened in a neighboring building in 1975, then moved to its current location in 2005. Located underground and hidden from the street, it’s run by a husband and wife, who met when they were in high school. The soup is a clear shoyu broth made from chicken and pork, and the handmade... More
Recommended bowl: Underground shop
This old school style shop first opened in a neighboring building in 1975, then moved to its current location in 2005. Located underground and hidden from the street, it’s run by a husband and wife, who met when they were in high school. The soup is a clear shoyu broth made from chicken and pork, and the handmade noodles are cranked out by the master early morning each day. When the shop first opened, ramen was only 80 yen. Now it’s a cool 300 yen, still ridiculously cheap. Many customers opt for the set with cha-han and gyoza. It closes early when the noodles run out. Less
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- Abram Plaut added a new meal Ramen at Ramen Ichiro (らーめん一郎) at Ramen Ichiro (らーめん一郎)
Recommended bowl: Chicken & fish soup
Open since 2016, the soup here contains whole chickens, iwashi (sardines) and shijimi clams. Shoyu is the recommended bowl, made with four varieties of soy sauce in the tare. Depending on which bowl you order, the noodles vary—in the shoyu bowl, the noodles are medium thick and silky smooth, made from 100% Hokkaido... More
Recommended bowl: Chicken & fish soup
Open since 2016, the soup here contains whole chickens, iwashi (sardines) and shijimi clams. Shoyu is the recommended bowl, made with four varieties of soy sauce in the tare. Depending on which bowl you order, the noodles vary—in the shoyu bowl, the noodles are medium thick and silky smooth, made from 100% Hokkaido wheat flour, in the shio bowl, the noodles contain wheat flour from far away Kyushu. No MSG. Master Shibata-san previously trained at another ramen shop in the Tokyo area. He comes from Aomori prefecture. Less