Restaurants
- Abram Plaut added a new meal Dinner at らーめん永吉丸 at らーめん専門店 永吉丸
特真らーめん / Tokushin Ramen / Ramen Eikichimaru — Minami-Izu, Shizuoka
Tonkotsu-shoyu soup uses pork bones, chicken and gyokai. Medium-thin straight noodles are special ordered. Traditional toppings of pork chashu, ajitama, menma, negi and nori. Tsukemen also available.
Master Kentaro-san was born in Tokyo, he started working at ramen... More
特真らーめん / Tokushin Ramen / Ramen Eikichimaru — Minami-Izu, Shizuoka
Tonkotsu-shoyu soup uses pork bones, chicken and gyokai. Medium-thin straight noodles are special ordered. Traditional toppings of pork chashu, ajitama, menma, negi and nori. Tsukemen also available.
Master Kentaro-san was born in Tokyo, he started working at ramen shops when he was 24 years old. He trained at five different shops, learning about Hokkaido miso ramen, tonkotsu, shoyu and shio. His wife Mari-san is from Minami-Izu, the two met in Tokyo before moving back to her hometown. The location of their restaurant is the former office of her younger brother, a fisherman who passed away in 2007. 16 seats. Open since March 1st, 2015 Less
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- Abram Plaut added a new meal Ramen at Naru (中華蕎麦 生る) at Chuukasoba Naru (中華蕎麦 生る)
Recommended bowl: Creamy triple soup
Master Yuminaga-san used to be a TV director but realized he didn't have much talent in television so he decided to become a ramen chef. He trained at the famous tsukemen shop Michi in Tokyo. The soup is a super rich and creamy triple soup made from chicken, pork and gyokai, as well as vegetables. Thick-cut housemade... More
Recommended bowl: Creamy triple soup
Master Yuminaga-san used to be a TV director but realized he didn't have much talent in television so he decided to become a ramen chef. He trained at the famous tsukemen shop Michi in Tokyo. The soup is a super rich and creamy triple soup made from chicken, pork and gyokai, as well as vegetables. Thick-cut housemade noodles are prepared using a Yamato noodle machine. The red 'yakumi,' or spice, is red yuzu kosho and can added to the noodles. Tsukemen or ramen options are both on tap, as well as a roasted tomato side toppings. Open since 2016. Less
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- Abram Plaut added a new meal Ramen at Motoshakomae Marumiya (元車庫前○宮) at Motoshakomae Marumiya (元車庫前○宮)
Recommended bowl: Since 1949
Open since 1949, the name of this shop literally means 'Marumiya in front of the former garage', possibly referencing an old parking area or municipal facility long gone. The shop is the arguably the premier ramen destination in Wakayama city's seaside Kemi district. Classic Wakayama-style ramen is served — a perfect... More
Recommended bowl: Since 1949
Open since 1949, the name of this shop literally means 'Marumiya in front of the former garage', possibly referencing an old parking area or municipal facility long gone. The shop is the arguably the premier ramen destination in Wakayama city's seaside Kemi district. Classic Wakayama-style ramen is served — a perfect balance of tonkotsu soup and local shoyu tare, with house-made noodles using 100% domestic Japanese flour. Tasty ebi tempura on the side. Less
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- Abram Plaut added a new meal Dinner at Jūjō, Tokyo at dummy restaurant
ネパル麺 / Nepal-men / Mizoguchiya — Higashi-Jūjō, Tokyo
Nepalese inspired Jiro style ramen starts with a base of tonkotsu-shoyu soup. Thick and curly housemade noodles contain flecks of Yume Botan brand Japanese whole wheat and Kodo millet, a grain popular in Nepal. Topped with pork chashu, back fat, bean sprouts, cabbage, coarsely ground... More
ネパル麺 / Nepal-men / Mizoguchiya — Higashi-Jūjō, Tokyo
Nepalese inspired Jiro style ramen starts with a base of tonkotsu-shoyu soup. Thick and curly housemade noodles contain flecks of Yume Botan brand Japanese whole wheat and Kodo millet, a grain popular in Nepal. Topped with pork chashu, back fat, bean sprouts, cabbage, coarsely ground masala, Mula Ko Achar (Nepalese pickled daikon), togarashi and various spices.
Mizoguchiya first opened in Nagoya in 2014, with the original shop moving to a new Nagoya location in April of 2023. This Higashi-Jūjō branch is the first and only company store located in Tokyo. While the Nagoya flagship serves Jiro style ramen only, a Nepalese staff working in Higashi-Jūjō influenced the creation of Nepal-men. Open since December 10th, 2023 @mizoguchiya.nishio Less
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- Abram Plaut added a new meal Ramen at Mihara (中華三原) at Mihara (中華三原)
Recommended bowl: Off-the-radar
Walking into Mihara, located near Ginza's Mihara bridge, is a blast from the past. Family-run since 1964, the shop looks like it has barely changed since its start. What you'll find on the menu are old school, blue collar offerings: ramen, cha-han (fried rice), gyoza and tanmen. The tanmen is the recommendation, an old... More
Recommended bowl: Off-the-radar
Walking into Mihara, located near Ginza's Mihara bridge, is a blast from the past. Family-run since 1964, the shop looks like it has barely changed since its start. What you'll find on the menu are old school, blue collar offerings: ramen, cha-han (fried rice), gyoza and tanmen. The tanmen is the recommendation, an old school simple bowl with a light, animal-based soup and a variety of simple vegetables, such as cabbage and sprouts. The master whips everything up in old school woks, including boiling the noodles. Most of the customers seem to be regulars that come all the time, and most get at least one order of cha-han. An underground, totally off-the-radar spot. Less
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- Abram Plaut added a new meal Ramen at Masago Soba (真砂そば) at Masago Soba (真砂そば)
Recommended bowl: OG Takayama roots
This shop has roots stretching back to the original Takayama ramen in Takayama, Gifu prefecture. Masago Soba in Nagoya is officially, 'Norenwake,' meaning the master trained at the OG shop in Takayama and has permission to use the original recipe. Family run and now open for over 48 years, this is authentic Takayama-style... More
Recommended bowl: OG Takayama roots
This shop has roots stretching back to the original Takayama ramen in Takayama, Gifu prefecture. Masago Soba in Nagoya is officially, 'Norenwake,' meaning the master trained at the OG shop in Takayama and has permission to use the original recipe. Family run and now open for over 48 years, this is authentic Takayama-style shoyu ramen with housemade noodles. Chicken-based soup, with assari (light) shoyu served with thin curly noodles. The special point is that the soup and tare are combined in the large stockpot and simmered together, unlike most ramen in which the soup and tare are added to the bowl individually just before serving. Most customers order the chashumen, served with delectable slices of pork belly chashu. The shoyu soup has a wonderful punch. Somewhat of an old school hidden gem. Recommended. Less
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- Abram Plaut added a new meal Ramen at Koyoken (好陽軒) at Kouyouken (好陽軒)
Recommended bowl: Extreme Bamboo Shoots
Open over 40 years, this shop serves local Kōrai-kei style ramen, which can be found served at roughly 30 or so shops in the region. Koyoken became famous for its menma ramen, which comes completely covered in a mound of thick-cut bamboo shoots. On the menu from the beginning, the soup recipe is derived from... More
Recommended bowl: Extreme Bamboo Shoots
Open over 40 years, this shop serves local Kōrai-kei style ramen, which can be found served at roughly 30 or so shops in the region. Koyoken became famous for its menma ramen, which comes completely covered in a mound of thick-cut bamboo shoots. On the menu from the beginning, the soup recipe is derived from traditional Chinese natural ingredients, including onions, carrots, garlic, kombu, dried fish, chicken, pork bones, chinese chives and other ingredients that are said to contain aphrodisiac properties.The soup is cooked in a large stockpot for many hours. The housemade menma takes two days to make and marinates for much of that time. Open since 1976. Less
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- Abram Plaut added a new meal Ramen at Kouno (麺や河野) at Menya Kouno (麺や 河野)
Recommended bowl: Tequila ramen
Previously located in a cramped location in Nerima with just six seats, Kouno moved to a more spacious spot in Itabashi-ku in mid 2018. Run by a sole master and his assistant, Kouno specializes in fresh, hand-made and hand-pounded to order teuchi temomi noodles.
The main soup is a chicken-based shoyu, but also on... More
Recommended bowl: Tequila ramen
Previously located in a cramped location in Nerima with just six seats, Kouno moved to a more spacious spot in Itabashi-ku in mid 2018. Run by a sole master and his assistant, Kouno specializes in fresh, hand-made and hand-pounded to order teuchi temomi noodles.
The main soup is a chicken-based shoyu, but also on the menu is a special shio soup spiked with a shot of premium tequila. When you order the tequila version, the shop will confirm that you're not driving. The bowl is topped with a heap of fresh coriander, paprika-dusted pork belly chashu and a fresh lime wedge. The tequila meshes with the soup better than you would expect. Recommended. Less
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- Abram Plaut added a new meal Dinner at 山と樹 at raxamen yamatoki (らぁめん 山と樹)
特製つけめん / Tokusei Tsukemen / Yamatoki — Koenji, Tokyo
Tanrei soup is chicken and pork based, shoyu tare containing a blend of three types of soy sauce along with dried oysters. Tomomi noodles are housemade in the shop and hand-pounded to order. Topped with pork chashu, ajitama, negi and nori.
Master Tomiyama-san trained at a well-known... More
特製つけめん / Tokusei Tsukemen / Yamatoki — Koenji, Tokyo
Tanrei soup is chicken and pork based, shoyu tare containing a blend of three types of soy sauce along with dried oysters. Tomomi noodles are housemade in the shop and hand-pounded to order. Topped with pork chashu, ajitama, negi and nori.
Master Tomiyama-san trained at a well-known ramen shop in Hachioji before going independent. He preps everything himself solo, including the noodles which he makes from 8am daily. Open for lunch only, 11am-4pm. Eight seats. Since January 24th, 2017 @ramenyamatoki Less
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- Abram Plaut added a new meal Ramen at Kanade (らーめん奏) at Ramen Kanade (らーめん奏)
Recommended bowl: Clear & complex
This shop specializes in a clear yet complex double soup: one animal-based and one seafood-based. The animal soup contains whole chickens, chicken bones and chicken carcasses, as well as pork tendon meat. The gyokai (seafood) soup contains various sea ingredients, such Hidaka kombu, dried fish from Chiba and Tottori... More
Recommended bowl: Clear & complex
This shop specializes in a clear yet complex double soup: one animal-based and one seafood-based. The animal soup contains whole chickens, chicken bones and chicken carcasses, as well as pork tendon meat. The gyokai (seafood) soup contains various sea ingredients, such Hidaka kombu, dried fish from Chiba and Tottori prefectures, scallops from Hokkaido, dried Sakura shrimp from Taiwan and dried shiitake mushrooms. After simmering for several hours, the soup is left heated for one final hour at a temperature of under 90 degrees C.
For the house recommended shio ramen, the tare contains dried sea bream (tai), dried aji, dried shellfish, dried shrimp, Mongolian rock salt and plum salt. For the shoyu ramen, a tare sauce containing six varieties of shoyu is used.
Noodles are housemade from 100% domestic Japanese wheat — aromatic and flavorful. Different noodles are used for the shio and shoyu ramen. The chashumen is especially popular, coming with both chicken and pork chashu, as well as radish sprouts that can be seen growing in crates located in the shop. Open since July 2015. Less