Restaurants
- Abram Plaut added a new meal Ramen at Mame-san (マメさん) at Mame-san (マメさん)
Recommended bowl: Old school shio
This shop serves up both old school and new school styles of Hakodate shio ramen. The soup base contains pork, vegetables and kombu — no msg. The new school style bowls come with a fish element added to the soup as well. Noodles are supplied by Okada Seimen and are hand-cut locally. The shop opened in 1968 but moved... More
Recommended bowl: Old school shio
This shop serves up both old school and new school styles of Hakodate shio ramen. The soup base contains pork, vegetables and kombu — no msg. The new school style bowls come with a fish element added to the soup as well. Noodles are supplied by Okada Seimen and are hand-cut locally. The shop opened in 1968 but moved to a new location in 2013. The name Mame-san is the nickname of the OG company president, Okada-san's son, who inherited the company. Less
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- Abram Plaut added a new meal Ramen at Jiyoken (滋養軒) at Jiyoken (滋養軒)
Recommended bowl: Since 1947
Open since 1947, this small shop keeps it simple, serving a traditional style of Hakodate shio soup made with pork, chicken and vegetables — no msg. The master makes the noodles every morning by hand. Also recommended are the fried gyoza, housemade as well. Run by a husband and wife team, Jiyoken's ramen costs just 500... More
Recommended bowl: Since 1947
Open since 1947, this small shop keeps it simple, serving a traditional style of Hakodate shio soup made with pork, chicken and vegetables — no msg. The master makes the noodles every morning by hand. Also recommended are the fried gyoza, housemade as well. Run by a husband and wife team, Jiyoken's ramen costs just 500 yen. One of the higher ranked shops in Hakodate. Less
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- Abram Plaut added a new meal Ramen at Ichimonji (函館麺や 一文字函館本店) at Ichimonji (函館麺や 一文字函館本店)
Recommended bowl: Pure Hakodate
Ichimonji is a well known Hakodate ramen brand with multiple branches in Hokkaido. This one is the Hakodate flagship, open for roughly 20 years. The shio ramen is the recommended bowl, made with a Hakodate-style clear soup of whole chicken, pork and kombu sourced from Southern Hokkaido near Hakodate. The miso ramen,... More
Recommended bowl: Pure Hakodate
Ichimonji is a well known Hakodate ramen brand with multiple branches in Hokkaido. This one is the Hakodate flagship, open for roughly 20 years. The shio ramen is the recommended bowl, made with a Hakodate-style clear soup of whole chicken, pork and kombu sourced from Southern Hokkaido near Hakodate. The miso ramen, also popular, contains a tonkotsu soup base made from pork leg bones simmered for 10 hours. Noodles are housemade on site. Less
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- Abram Plaut added a new meal Ramen at Houran (鳳蘭) at Houran (鳳蘭)
Recommended bowl: Ramen & shumai
Open since 1950, this family-run shop serves up bowls from yesteryear — an old school, authentic Hakodate shio ramen. The OG Hakodate-style clear shio soup is made from chicken bones and pork bones, and served with noodles supplied by Deguchi Seimen, cut to precisely 30 cm in length. Housemade shumai dumplings also... More
Recommended bowl: Ramen & shumai
Open since 1950, this family-run shop serves up bowls from yesteryear — an old school, authentic Hakodate shio ramen. The OG Hakodate-style clear shio soup is made from chicken bones and pork bones, and served with noodles supplied by Deguchi Seimen, cut to precisely 30 cm in length. Housemade shumai dumplings also recommended. Originally opened by Chinese immigrants. The second generation owner, old Kon-san, is currently in charge. His son, the third generation master, is expected to take over soon. Less
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- Abram Plaut added a new meal Ramen at Gumyoji Hechikan (弘明寺丿貫) at Gumyoji Hekan (弘明寺丿貫)
Recommended bowl: Fishy surprises
The soup here is a rich niboshi fish base, yet depending on the day, different menu items are available. Lobster ramen, nira soba, or straight niboshi ramen may be on hand, so be ready for anything. Noodles supplied by Mikawaya Seimen. Like the OG Hechikan shop, at night this spot turns into a sake bar as well as... More
Recommended bowl: Fishy surprises
The soup here is a rich niboshi fish base, yet depending on the day, different menu items are available. Lobster ramen, nira soba, or straight niboshi ramen may be on hand, so be ready for anything. Noodles supplied by Mikawaya Seimen. Like the OG Hechikan shop, at night this spot turns into a sake bar as well as a ramen shop, serving a selection of regional Japanese sakes. There are now three Hechikan shops in the Yokohama area. This Gumyoji branch has been open since 2017. Less
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- Abram Plaut added a new meal Ramen at Chōtoku (兆徳) at Chuka Chotoku (中華 兆徳)
Recommended bowl: Cha-han & gyoza
This old school style Chinese restaurant offers ramen, dumplings, fried rice and other classic dishes; but it's the fried rice (cha-han) and housemade gyoza that most customers seem to order. The ramen is served with thin, curly noodles in a simple shoyu soup. Come in at night or on weekends for a chance to order the... More
Recommended bowl: Cha-han & gyoza
This old school style Chinese restaurant offers ramen, dumplings, fried rice and other classic dishes; but it's the fried rice (cha-han) and housemade gyoza that most customers seem to order. The ramen is served with thin, curly noodles in a simple shoyu soup. Come in at night or on weekends for a chance to order the special "age-gyoza," which are deep-fried as opposed to pan-fried. Open for over 20 years. Less
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- Abram Plaut added a new meal Dinner at 猪一 at Menya Inoichi (麺屋 猪一)
出汁そば 白醤油 / Dashi Soba Shiro Shoyu / Menya Inoichi — Kawaramachi, Kyoto
100% seafood soup stock is made using Rausu kombu and several types of dried fish, including a blend of katsuobushi. Shiro shoyu tare contains white soy sauce made from organic wheat and soybeans. Noodles are housemade from two varieties of Hokkaido flour mixed... More
出汁そば 白醤油 / Dashi Soba Shiro Shoyu / Menya Inoichi — Kawaramachi, Kyoto
100% seafood soup stock is made using Rausu kombu and several types of dried fish, including a blend of katsuobushi. Shiro shoyu tare contains white soy sauce made from organic wheat and soybeans. Noodles are housemade from two varieties of Hokkaido flour mixed with stone-ground whole wheat grown in Kyoto. Topped with pork chashu, bamboo shoots, negi and nori. Each bowl is finished with Hongare katsuobushi from Ibusuki, Kagoshima, freshly shaved in the shop daily to an optimal thickness of 0.01mm. Green smoothie starter (drinkable salad) served on the side.
Run by Sazaby League, Ltd., a lifestyle company based in Tokyo which operates over 40 brands ranging from fashion apparel and household goods to restaurants. The concept of Menya Inoichi is a focus on Japanese dashi culture and umami. First opened in July of 2013, a 2nd location ‘Menya Inoichi Hanare’ opened in November of 2017. The flagship moved to a newer space in May of 2019. 16 seats. @inoichi_kyoto Less
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魚介醤油つけ麺 / Gyokai Shoyu Tsukemen / Kyo Tsukemen Tsurukame — Kawaramachi, Kyoto
A rich double soup combines chicken and pork with katsuo and niboshi. High-hydration dipping noodles are homemade at Tsurukame Seimenjo using mineral-rich wheat flour, dietary fiber and whole wheat flour which is high in iron. Topped with pork chashu, negi,... More
魚介醤油つけ麺 / Gyokai Shoyu Tsukemen / Kyo Tsukemen Tsurukame — Kawaramachi, Kyoto
A rich double soup combines chicken and pork with katsuo and niboshi. High-hydration dipping noodles are homemade at Tsurukame Seimenjo using mineral-rich wheat flour, dietary fiber and whole wheat flour which is high in iron. Topped with pork chashu, negi, nori, menma and radish sprouts.
The Kyo Tsukemen Tsurukame group operates several shops in Kyoto, including branches in Rokkaku-dori and Ichijoji. The Kawaramachi flagship is located just off of the popular Teramachi shopping street. Eight seats. Since November 1st, 2009. @tsurukamehonten26 Less
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- Abram Plaut added a new meal Dinner at 下北沢 at Kaimen Mikawa (貝麺 みかわ)
特製貝麺 / Tokusei Kaimen / Kaimen Mikawa — Shimokitazawa, Tokyo
Kaimen uses a shellfish soup made by cooking asari clams and scallops (fresh and dried) over high heat, served with shellfish paste. Custom made medium-thin flat noodles utilize Yumechikara brand wheat from Hokkaido. Three types of chashu highlight the toppings: Chicken breast... More
特製貝麺 / Tokusei Kaimen / Kaimen Mikawa — Shimokitazawa, Tokyo
Kaimen uses a shellfish soup made by cooking asari clams and scallops (fresh and dried) over high heat, served with shellfish paste. Custom made medium-thin flat noodles utilize Yumechikara brand wheat from Hokkaido. Three types of chashu highlight the toppings: Chicken breast and pork shoulder are vacuum sealed and cooked at a low temperature to ensure moistness, while pork belly chashu is prepared just before being served to maintain a meaty and juicy texture. Also toped with ajitama, negi and red onion. Each bowl is finished with shellfish flavor oil. The standard shoyu and shio ramen combines shellfish broth with a beef broth made by slowly simmering beef bones, the shio ramen in particular uses a combination of natural sea salt and sea salt harvested from seaweed (both sun-dried). Shellfish rice bowl (on the side) contains seasonal ingredients that change monthly.
Master Taichi Maeda-san is the former chef of a Japanese restaurant at a hotel. He claims 90% of his customers drink the entire soup in each bowl. Seven seats. Open since April 30th, 2021 @kaimen.mikawa Less
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- Abram Plaut added a new meal Dinner at Kameido at Men Fujisaki (麺 ふじさき)
ワンタン醤油らあめん / Wonton Shoyu Ramen / Men Fujisaki — Kameido, Tokyo
Chintan style shoyu ramen contains a number of premium, carefully selected ingredients. The water is RO (reverse osmosis) with activated carbon, acidic and alkaline waters are also used during preparation. The (mostly) chicken-based soup uses a wide selection of... More
ワンタン醤油らあめん / Wonton Shoyu Ramen / Men Fujisaki — Kameido, Tokyo
Chintan style shoyu ramen contains a number of premium, carefully selected ingredients. The water is RO (reverse osmosis) with activated carbon, acidic and alkaline waters are also used during preparation. The (mostly) chicken-based soup uses a wide selection of free-range brand chickens featuring Kuro Satsuma, pure-bred Nagoya Cochin, Takahara Hinai Jidori, (regular) Hinai Jidori and Kumano Jidori (from Mie Prefecture). Three varieties of premium pork (used in both the soup and chashu) include Sansei Farm Sanemon (aged two weeks on the carcass), Hirata Farm Kinka and Sangen pork. Other soup ingredients worth mentioning are shijimi clams from Lake Shinji, Rausu kombu, Rishiri kombu, plus Kuroguchi and Shiroguchi Ma Kombu. Gagome kombu is used during preparation. Both noodles and wonton skins are housemade with a variety of the following premium brand flours: Haruyutaka, Haruyutaka First-Class, Haruyutaka stone-ground whole wheat, Yumechikara, Haruyokoi, Kinunonami, Kinoshita, Sanuki no Yume, Mochihime and Nebarigoshi, melded with kansui (alkaline water) from Inner Mongolia. 6-8 types of naturally brewed raw soy sauce go into the shoyu tare, including Sakae and Mizutani brands, along with mirin and sugar. No msg. Finished with mitsuba leaves, chashu rice bowl served on the side.
Master Mizuki Fujisaki-san is from Ibaraki Prefecture, it was in high school that he experienced Tokyo ramen for the first time and was so moved he decided to someday become a ramen chef. He started out with a part-time job while he was in college at Menya Shokudo in Atsugi, Kanagawa. Later he trained at two well-known shops near his wife’s hometown of Funabashi, Chiba; Maruha and Tomonomoto. 11 seats. Open since September 16th, 2022. Less