Restaurants
- Abram Plaut added a new meal Ramen at Kōki (中華そば 幸貴) at Kōki (中華そば 幸貴)
Recommended bowl: Secret ingredients
Located underneath the Sobu train line and with just 5 seats, Chūka Soba Kōki is run by a sole master who is friendly to chat, but doesn't like his photo taken. The bowls are a simple light shoyu soup most likely containing chicken, pork & gyokai, however the exact ingredients are kept secret. The noodles are... More
Recommended bowl: Secret ingredients
Located underneath the Sobu train line and with just 5 seats, Chūka Soba Kōki is run by a sole master who is friendly to chat, but doesn't like his photo taken. The bowls are a simple light shoyu soup most likely containing chicken, pork & gyokai, however the exact ingredients are kept secret. The noodles are special ordered and also kept secret, which is how the master prefers it. Old school nostalgic style bowl with minimal flair. Wontonmen also available. Open since 2005. Less
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- Abram Plaut added a new meal Ramen at Fukurou (らーめん 福籠) at Ramen Fukuro (らーめん 福籠)
Recommended bowl: Sumire style miso
Fukurou is located just a few minutes' walk from Asakusabashi Station. As you enter there's a ticket machine on your right with four different options for ramen-- miso, shoyu, shio and a rotating limited option. The master here trained at the famous Sumire in Hokkaido. The bowls here are very similar to Sumire style—authentic... More
Recommended bowl: Sumire style miso
Fukurou is located just a few minutes' walk from Asakusabashi Station. As you enter there's a ticket machine on your right with four different options for ramen-- miso, shoyu, shio and a rotating limited option. The master here trained at the famous Sumire in Hokkaido. The bowls here are very similar to Sumire style—authentic feeling Sapporo miso ramen, with Asakusa Kaikarou supplied tamago-men (egg noodles) in a rich soup. A sizzling hot layer of oil at the surface seals the heat from the wok into the soup. Topped with a small amount of grated ginger. Less
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- Abram Plaut added a new meal Dinner at ラーメン専門一九本店 at 一九ラーメン 大橋本店
ラーメン / Ramen / Ikkyu Ramen Ohashi Honten — Ohashi, Fukuoka
Light tonkotsu soup is made from pork bones, cooked in one stockpot. The soup is slightly sweet, making it easy to drink. Served with thin straight noodles, supplied by a local unlisted purveyor. Topped with pork belly chashu and negi only.
Ikkyu Ramen is a Hakata ramen group... More
ラーメン / Ramen / Ikkyu Ramen Ohashi Honten — Ohashi, Fukuoka
Light tonkotsu soup is made from pork bones, cooked in one stockpot. The soup is slightly sweet, making it easy to drink. Served with thin straight noodles, supplied by a local unlisted purveyor. Topped with pork belly chashu and negi only.
Ikkyu Ramen is a Hakata ramen group with a rich history and beloved by locals. There are seven shops currently operating, all family-run and connected. Each branch serves a slightly different recipe of classic Hakata style ramen. The original Ōhashi flagship has been open over 60 years, moving once to a new location nearby around 30 years ago. 33 seats. Since 1964. Less
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- Abram Plaut added a new meal Ramen at Taihō Ramen (大砲ラーメン 本店) at Taihō Ramen (大砲ラーメン 本店)
Recommended bowl: OG Yobimodoshi
Taihou first opened as a street cart in 1953 by og master Noboru Kazuki, and moved into its permanent current location in 1967. Widely known as the first ramen shop to ever use the ‘yobimodoshi’ technique, in which each day’s remaining soup is added to the batch for the following day. Ramen now served at the head... More
Recommended bowl: OG Yobimodoshi
Taihou first opened as a street cart in 1953 by og master Noboru Kazuki, and moved into its permanent current location in 1967. Widely known as the first ramen shop to ever use the ‘yobimodoshi’ technique, in which each day’s remaining soup is added to the batch for the following day. Ramen now served at the head shop contains some of the mother soup from over 62 years ago. The soup itself is a 100% pork bone concoction with noodles being made at the company’s factory, ‘men kobou.’ If you order the 'mukashi ramen' it comes topped with pork back fat and pork lard. It’s now run by 2nd generation son, Hitoshi Kazuki. There are 12 branches total. Less
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- Abram Plaut added a new meal Dinner at ひろせ食堂 at Hirose Shokudo
ラーメン / Ramen / Hirose Shokudo — Kurume, Fukuoka
Kurume style tonkotsu ramen is made from pork back bones, leg bones and skulls. Fresh soup made daily forms the base, with a second soup made the prior day added to adjust and balance the flavor. Medium-thin straight noodles are provided by Kurume Seimen, a local purveyor. Shoyu tare (kaeshi)... More
ラーメン / Ramen / Hirose Shokudo — Kurume, Fukuoka
Kurume style tonkotsu ramen is made from pork back bones, leg bones and skulls. Fresh soup made daily forms the base, with a second soup made the prior day added to adjust and balance the flavor. Medium-thin straight noodles are provided by Kurume Seimen, a local purveyor. Shoyu tare (kaeshi) is combined with garlic and msg. Topped with pork belly chashu, negi, nori and boiled egg.
This family-run restaurant is led by 2nd generation owner Takashi Hirose, whose father founded the restaurant over 60 years ago. Takashi’s wife and mother work aside him. It is said this was the first ramen restaurant in Kurume to offer fried rice along with ramen. 20 seats. Open since 1958. Less
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- Abram Plaut added a new meal Ramen at Fukurō (からみそラーメン ふくろう) at Fukurō (からみそラーメン ふくろう)
Recommended bowl: Ryushanhai style
Master Satō-san trained at the renowned Ryushanhai in Yamagata prefecture before opening Fukurō in 2013. Ryushanhai is one of the most famous shops in Yamagata prefecture, serving a local miso ramen variety comprised of a soup containing pork, chicken and niboshi, served with an original spicy miso ball on top.... More
Recommended bowl: Ryushanhai style
Master Satō-san trained at the renowned Ryushanhai in Yamagata prefecture before opening Fukurō in 2013. Ryushanhai is one of the most famous shops in Yamagata prefecture, serving a local miso ramen variety comprised of a soup containing pork, chicken and niboshi, served with an original spicy miso ball on top. This bowl is a similar rendition. The pork chashu is local Aichi pork and cut thick; the noodles are supplied by Hayashi Seimen. Creamy miso paired with rich and fishy soup. Now with multiple branches in the region. Less
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- Abram Plaut added a new meal Dinner at 恵比寿 大龍軒 at Dairyuken Ebisu
海老ちゃんタン麺 / Ebi Chan Tanmen / Ebisu Dairyuken — Ebisu, Tokyo
Tanmen style soup is made from pork bones and chicken stock, with small shrimp simmered in the soup to add flavor. The vegetable toppings (cabbage, onions and bean sprouts) are lightly stir-fried in a wok and then cooked along with the soup for about 30 seconds before being... More
海老ちゃんタン麺 / Ebi Chan Tanmen / Ebisu Dairyuken — Ebisu, Tokyo
Tanmen style soup is made from pork bones and chicken stock, with small shrimp simmered in the soup to add flavor. The vegetable toppings (cabbage, onions and bean sprouts) are lightly stir-fried in a wok and then cooked along with the soup for about 30 seconds before being served. Noodles are provided by Mikawaya Seimen. Each bowl is said to be topped with about 25 shrimp, along with dried shrimp and black pepper. A special mustard-miso paste is added to the side of the bowl to mix in as you eat. Fried gyoza on the side.
Run by the same company that operates the famous chain Osaka Ohsho, this establishment operated under the name ‘Yottekoya’ for 23 years before being rebranded ‘Dairyuken.’ The concept is meant to mimic a nostalgic Machi Chūka style restaurant with a Showa-era atmosphere. 25 seats. Yottekoya opened in 1993, changed to Dairyuken from October 30th, 2019. @ebisu_dairyuken Less
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- Abram Plaut added a new meal Ramen at AFURI (あふり) at Afuri
Recommended bowl: Solid late-night spot
Hiroto Nakamura opened Zund-Bar in the foothills of Mt. Afuri in rural Atsugi, Kanagawa Prefecture, in late 2001. The remote location was selected so that the shop could cook with the fresh water coming from a natural mountain spring. Following the cult success of Zund-Bar, Nakamura-san went on to open a Tokyo... More
Recommended bowl: Solid late-night spot
Hiroto Nakamura opened Zund-Bar in the foothills of Mt. Afuri in rural Atsugi, Kanagawa Prefecture, in late 2001. The remote location was selected so that the shop could cook with the fresh water coming from a natural mountain spring. Following the cult success of Zund-Bar, Nakamura-san went on to open a Tokyo satellite named AFURI, which was met with strong success and spawned an additional 10+ outposts in Tokyo and overseas. The bowls at AFURI consist of a clear soup made from chicken, pork, and gyokai, which is served with some fresh yuzu skin. Ramen, tsukemen, spicy options, even vegan dishes— AFURI has something for everyone. Most importantly, the shops are located in premium areas of central Tokyo, where good ramen shops are scarce. And they are all open late. The slick interiors, quality bowls and easy access make this one a favorite for first-time visitors to Tokyo. Less
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- Abram Plaut added a new meal Ramen at Tsukemen Takemoto (つけ麺 たけもと) at Tsukemen Takemoto (つけ麺 たけもと)
Recommended bowl: Deep double soup
This is a tsukemen specialty shop offering a rich, umami-packed chicken and seafood double soup, with noodles custom ordered via Murakami Asahi Seimen. Diners have the choice of both ramen and tsukemen, as well as various sizes of noodle portions. The tokusei options come topped with both chicken and pork chashu.... More
Recommended bowl: Deep double soup
This is a tsukemen specialty shop offering a rich, umami-packed chicken and seafood double soup, with noodles custom ordered via Murakami Asahi Seimen. Diners have the choice of both ramen and tsukemen, as well as various sizes of noodle portions. The tokusei options come topped with both chicken and pork chashu. Also topped with radish sprouts. Open since 2012. Less
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- Abram Plaut added a new meal Dinner at Kuche at KUCHE (KUCHE)
つけ KURO / Tsuke Kuro / Küche — Kamishinjo, Osaka
Rich soup is said to contain pork meat, pork leg bones, garlic, onions, ginger, matsutake, negi, vegetable extract, saba-bushi, ika-bushi, sōda-bushi, katsuobushi, boiled mackerel and dried shrimp. The tare features burnt shoyu. The style is not meant to fit into any one genre but be unique... More
つけ KURO / Tsuke Kuro / Küche — Kamishinjo, Osaka
Rich soup is said to contain pork meat, pork leg bones, garlic, onions, ginger, matsutake, negi, vegetable extract, saba-bushi, ika-bushi, sōda-bushi, katsuobushi, boiled mackerel and dried shrimp. The tare features burnt shoyu. The style is not meant to fit into any one genre but be unique and mysterious. Thick curly high-hydration noodles are sourced via Ikemura Seimen. Toppings include pork belly chashu, ajitama, sprouts, seaweed, shredded pork meat, black pepper and green onions.
Küche is a tsukemen specialty shop which mainly serves tsukemen, ramen and original noodle dishes. The master learned how to cook at a Chinese restaurant run by his father, then trained in both Italian and French cuisine. He chose his hometown of Kamishinjo as the location of his first ramen shop, with a second brand and store opened in Tokyo in 2022. The name Küche means ‘kitchen’ in German. 12 seats. Since January 9th, 2014. Less