Restaurants
- Abram Plaut added a new meal Ramen at Bingiri (ビンギリ) at Bingiri (ビンギリ)
Recommended bowl: Huge Katsuura spice!
Bingiri serves various styles of tantanmen, but they're most famous for a Katsuura tantanmen, a sub-genre invented in the city of Katsuura, located deep in Chiba on the eastern side of Japan's Boso peninsula.
Bingiri's katsuura tantanmen comes with a heavy portion of diced onions and Chinese chives (nira),... More
Recommended bowl: Huge Katsuura spice!
Bingiri serves various styles of tantanmen, but they're most famous for a Katsuura tantanmen, a sub-genre invented in the city of Katsuura, located deep in Chiba on the eastern side of Japan's Boso peninsula.
Bingiri's katsuura tantanmen comes with a heavy portion of diced onions and Chinese chives (nira), topped with a spoonful of spicy powder containing chilies and Sichuan peppercorns. A broad layer of chili oil coats the surface of the soup.
As you eat your way through the noodles, you use the spork provided to dig up the sediment-like layers of onions, chives and ground pork that coat the bottom of the bowl. You then take this goodness and heap it over a side dish of white rice (free with every order). Because the soup is covered in so much chili oil, spoon it over the rice rather than attempting to drink it straight. The heat is fierce; the flavor is great. The only drawback: this shop is open for just 2 1/2 hours during lunch. Less
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サイミン / Saimin / Teshima Restaurant — Kealakekua, Hawaii
Hawaiian saimin combines clear seafood based soup with medium width noodles by S&S, a local Hawaiian brand. Toppings include fried spam, napa cabbage, scrambled egg and kamaboko fish cake. Japanese breakfast on the side.
The history of this establishment dates back to 1929, when... More
サイミン / Saimin / Teshima Restaurant — Kealakekua, Hawaii
Hawaiian saimin combines clear seafood based soup with medium width noodles by S&S, a local Hawaiian brand. Toppings include fried spam, napa cabbage, scrambled egg and kamaboko fish cake. Japanese breakfast on the side.
The history of this establishment dates back to 1929, when Mary Shizuko Teshima opened the F. Teshima General Merchandise Store. First selling housemade ice cream (using ice brought in from Hilo daily), Teshima-san transitioned into serving hot food items like hamburgers and saimin for soldiers during WWII. Rebuilt into a full-scale restaurant in 1957, “Grandma Teshima” ran operations until the age of 105, when she retired to her home just a few steps behind the restaurant. She passed away in 2013 at the age of 106, after working in the kitchen for over 60 years and raising a family that included five children, 12 grandchildren, 25 great grandchildren and seven great-great grandchildren. Today the restaurant is operated by some of the 4th-generation great-grandchildren. Current head chef Jose Ruiz started out as a dishwasher around 40 years ago. 50+ seats. Open since 1929 @teshimas Less
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- Abram Plaut added a new meal Ramen at Shinohara (麺処 篠はら) at Shinohara (麺処 篠はら)
Recommended bowl: Honda-san's disciple
Shinohara-san trained at the famous shop Mendokoro Honda before opening his own ramen-ya in 2015. This is a shop where everything is high-quality, and not one bit surprising considering the pedigree. The following ingredients are used to make the soup: whole chickens, chicken bones, beef bones, pork bones, sea... More
Recommended bowl: Honda-san's disciple
Shinohara-san trained at the famous shop Mendokoro Honda before opening his own ramen-ya in 2015. This is a shop where everything is high-quality, and not one bit surprising considering the pedigree. The following ingredients are used to make the soup: whole chickens, chicken bones, beef bones, pork bones, sea bream fish heads, vegetables, fruits, kelp, niboshi, and shellfish. No MSG. Noodles supplied by Kokoro No Aji Shokuhin. Less
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- Abram Plaut added a new meal Ramen at Hashimoto (麺屋 はし本 ) at Menya Hashimoto (麺屋 はし本)
Recommended bowl: Inspired by Hayashi
Master Hashimoto-san previously worked at the legendary Higashi Ikebukuro Taishōken before opening this shop in February 2017. The house specialty is a rich tonkotsu-gyokai double-soup with Mikawaya Seimen noodles. Hashimoto-san is friends with Hayashi-san, the master of the well respected Shibuya shop Hayashi.... More
Recommended bowl: Inspired by Hayashi
Master Hashimoto-san previously worked at the legendary Higashi Ikebukuro Taishōken before opening this shop in February 2017. The house specialty is a rich tonkotsu-gyokai double-soup with Mikawaya Seimen noodles. Hashimoto-san is friends with Hayashi-san, the master of the well respected Shibuya shop Hayashi. The ramen at both shops is quite similar and Hashimoto-san readily admits the influence. Special to Hashimoto though — a spicy housemade chili paste topping made from various Malaysian spices. Less
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- Abram Plaut added a new meal Ramen at Chūka Soba Kai (中華そば つけ麺 甲斐) at Chuukasoba Tsukemen Kai (中華そば つけ麺 甲斐)
Recommended bowl: Old school & excellent
Kai has been a respected outpost on the Tokyo ramen scene since its launch in 2007. The master works from a simple kitchen with space for just one chef. The ramen is humble and straightforward – no bold or colorful flavors at work here. The soup is a simple shoyu with subtle hits of fish and gyokai. Both... More
Recommended bowl: Old school & excellent
Kai has been a respected outpost on the Tokyo ramen scene since its launch in 2007. The master works from a simple kitchen with space for just one chef. The ramen is humble and straightforward – no bold or colorful flavors at work here. The soup is a simple shoyu with subtle hits of fish and gyokai. Both ramen and tsukemen are available. Choose your toppings. The master makes the noodles from scratch. At just 650 yen, we defy you to find another meal that's more satisfying at this price point.
The terrain Kai is working is essentially Japanese comfort food, and it's beloved by the many local salarymen who stop in on their way home from work. A tiny TV, usually tuned to the news, sits atop the ticket machine. Kai is a great place to eat and unwind after a drinking session, and it's just a one-minute walk from the nearest station. Less
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ごま辛のつけそば / Goma Kara no Tsukesoba / Chūka Soba Tagano — Ebara-Nakanobu, Tokyo
Classic Tokyo style ramen contains a light shoyu based soup using carefully selected chicken, pork, kombu, sardines and other dried fish. Medium-thick noodles are housemade with nori seaweed kneaded into them, inspired by the regional dish ‘hegi soba’... More
ごま辛のつけそば / Goma Kara no Tsukesoba / Chūka Soba Tagano — Ebara-Nakanobu, Tokyo
Classic Tokyo style ramen contains a light shoyu based soup using carefully selected chicken, pork, kombu, sardines and other dried fish. Medium-thick noodles are housemade with nori seaweed kneaded into them, inspired by the regional dish ‘hegi soba’ from Niigata (where master Tagano-san is from). Limited menu items rotate based on the day of the week. The pictured ‘spicy sesame tsukesoba’ is served with a dipping soup featuring tahini, dried shrimp, chili oil and various nuts. Sliced pork chashu, menma, negi, nori and togarashi on the side. All ingredients used are sourced domestically, including high quality salt. No msg or artificial additives.
Run by master Yoshiko Tagano and her husband. Open 11:30am-2:30pm or until the ingredients run out. 10 counter seats. Open since April 20th, 1996. Less
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- Abram Plaut added a new meal Ramen at Iseya Shokudou (伊勢屋食堂) at Iseya Shokudou (伊勢屋食堂)
Recommended bowl: Market ramen
Just finding this shop is somewhat of an adventure, since it sits nestled within Okubo's Yodobashi Seika Ichiba market. The shop has been open since 1951. It was previously run by OG master Tanaka-san and now is in the hands of his son. Open from 5am to 3pm, the shop basically caters to the market's customers. The place... More
Recommended bowl: Market ramen
Just finding this shop is somewhat of an adventure, since it sits nestled within Okubo's Yodobashi Seika Ichiba market. The shop has been open since 1951. It was previously run by OG master Tanaka-san and now is in the hands of his son. Open from 5am to 3pm, the shop basically caters to the market's customers. The place is essentially a Japanese teishoku restaurant, offering up classic lunch dishes like stir-fried ginger pork. But they serve ramen on Thursday, Friday and Saturday. The chashumen is popular, served with succulent slices of fatty pork chashu and aonori seaweed. Awesome old school bowl in an authentic and unique setting. Less
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- Abram Plaut added a new meal Ramen at Menya Ryū (麺屋りゅう) at Menya Ryū (麺屋りゅう)
Recommended bowl: Triple soup
Open since 2014, Ryū's master hails from the legendary tsukemen shop TETSU in Sendagi. The soup served here is almost like a triple soup, containing pork, chicken, gyokai, fish bones and vegetables such as tomato and kabocha. The noodles are supplied by Murakami Asahi Seimen. After finishing your noodles, you can order... More
Recommended bowl: Triple soup
Open since 2014, Ryū's master hails from the legendary tsukemen shop TETSU in Sendagi. The soup served here is almost like a triple soup, containing pork, chicken, gyokai, fish bones and vegetables such as tomato and kabocha. The noodles are supplied by Murakami Asahi Seimen. After finishing your noodles, you can order the 'yaki-ishi' baked stone, which the master will drop into your bowl to heat up your soup again (a technique made famous by TETSU). Aside from the recommended tsukemen, other dishes on tap include bowls with both clear and thick soup, and seasonal specialties like chilled summer ramen. Less
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- Abram Plaut added a new meal Ramen at Kazami (銀座 風見) at Kazami (銀座 風見)
Recommended bowl: Sake kasu ramen
Kazami is sleek and clean, with a wooden counter drawing inspiration from Kyoto. Master Kaneko-san used to be an Italian chef and serves a soup made with pork, chicken and most notably sake-kasu. A creamy, umami-packed and unique. The shoyu tare contains four varieties of soy sauce. Noodles supplied by Teigaku, based... More
Recommended bowl: Sake kasu ramen
Kazami is sleek and clean, with a wooden counter drawing inspiration from Kyoto. Master Kaneko-san used to be an Italian chef and serves a soup made with pork, chicken and most notably sake-kasu. A creamy, umami-packed and unique. The shoyu tare contains four varieties of soy sauce. Noodles supplied by Teigaku, based in Kyoto. Toppings include seasonal vegetables, slow-cooked chashu, and deep-fried tofu from Niigata prefecture (tochio no aburaage). For those who don't want the creamier soup, a lighter, clear version is also available. Since 2016. Less
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- Abram Plaut added a new meal Dinner at 丸長 at Maruchō (丸長 荻窪本店)
えのき入つけそば / Enoki-iri Tsukesoba / Maruchō — Isesaki, Gunma
Tokyo style shoyu soup relies heavily on kombu, pork bones and gyokai, including katsuobushi. The noodles are house-made. Served with enoki mushrooms, negi, half ajitama and sesame seeds. Gyoza on the side.
Maruchō Isesaki is a Chinese restaurant, aside from ramen and... More
えのき入つけそば / Enoki-iri Tsukesoba / Maruchō — Isesaki, Gunma
Tokyo style shoyu soup relies heavily on kombu, pork bones and gyokai, including katsuobushi. The noodles are house-made. Served with enoki mushrooms, negi, half ajitama and sesame seeds. Gyoza on the side.
Maruchō Isesaki is a Chinese restaurant, aside from ramen and tsukesoba there are a number of stir-fried Chūka style dishes on the menu. Part of the Maruchō Norenkai group, meaning direct relations to the original Maruchō which opened in Ogikubo, Tokyo in 1947. This is the only branch in Gunma Prefecture. 73 seats. Open since February 1966. @maruchou_isesaki Less