Restaurants
- Abram Plaut added a new meal Dinner at 徒歩徒歩亭 at Tobo Tobo Tei
雲呑麺 / Wontonmen / Tobotobotei — Yotsuya, Tokyo
Light tonkotsu soup uses mostly pork bones but also contains chicken, beef bones and onions. Thin straight round noodles are made by Yoshida Shokunin. Topped with pork belly chashu, housemade pork wontons, menma and green negi.
Run by the daughter of the owner of Kōya, another ramen shop... More
雲呑麺 / Wontonmen / Tobotobotei — Yotsuya, Tokyo
Light tonkotsu soup uses mostly pork bones but also contains chicken, beef bones and onions. Thin straight round noodles are made by Yoshida Shokunin. Topped with pork belly chashu, housemade pork wontons, menma and green negi.
Run by the daughter of the owner of Kōya, another ramen shop in Yotsuya that serves a similar menu. The father of the master of Kōya was the first member of the family to be in the ramen business, opening a street cart in the area in 1964 that was called Tobotobotei (which this restaurant pays homage to). 34 seats. Since October 12th, 2010 @tobotobotei Less
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- Abram Plaut added a new meal Ramen at Ichiyoken (一陽軒) at Ichiyouken (一陽軒)
Recommended bowl: Monster toppings
The master here is the son of the master of Koyoken, famous for menma ramen. He trained at the tonkotsu chain Ikkousha, as well as the tonkotsu shop Ippongi in Koiwa, Tokyo. He serves housemade noodles served in a thick, tonkotsu pork bone soup. Like his parents' shop, the menma topping options here are insane, with... More
Recommended bowl: Monster toppings
The master here is the son of the master of Koyoken, famous for menma ramen. He trained at the tonkotsu chain Ikkousha, as well as the tonkotsu shop Ippongi in Koiwa, Tokyo. He serves housemade noodles served in a thick, tonkotsu pork bone soup. Like his parents' shop, the menma topping options here are insane, with piles of bamboo shoots covering the bowl. Chashu and black burnt garlic oil available on top too. The 'tokujo kuro' bowl with everything looks like a mountain. Open since 2013. Less
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- Abram Plaut added a new meal Dinner at 池袋 at 味噌専門 ラーメン味來
味玉味噌ラーメン / Ajitama Miso Ramen / Miso Mendokoro Tasakaya — Ikebukuro, Tokyo
Soup uses pork bones, chicken bones, vegetables, white miso and pork back fat. Medium thick noodles are supplied by the Shinjuku-based Daruma Seimen. Topped with ajitama, pork shoulder chashu, wok-fried bean sprouts, menma and negi. Spicy pork and negi rice... More
味玉味噌ラーメン / Ajitama Miso Ramen / Miso Mendokoro Tasakaya — Ikebukuro, Tokyo
Soup uses pork bones, chicken bones, vegetables, white miso and pork back fat. Medium thick noodles are supplied by the Shinjuku-based Daruma Seimen. Topped with ajitama, pork shoulder chashu, wok-fried bean sprouts, menma and negi. Spicy pork and negi rice bowl on the side.
Master Tasaka-san trained at the well-known shop Miso Mendokoro Hanamichian in Nogata. Nine seats. Since March 4th, 2023. @tasakaya_miso Less
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- Abram Plaut added a new meal Ramen at Hotaru (中華そば 螢) at Hotaru (中華そば 螢)
Recommended bowl: Multiple options
Opened in 2004 by a self-taught master, Hotaru offers handmade noodles in a variety of soups. The chūka soba is the most popular, made from a double soup containing four types of bushi (dried fish), as well as kombu, mixed with a chicken soup. Three different kinds of shoyu go in the tare. There are other options... More
Recommended bowl: Multiple options
Opened in 2004 by a self-taught master, Hotaru offers handmade noodles in a variety of soups. The chūka soba is the most popular, made from a double soup containing four types of bushi (dried fish), as well as kombu, mixed with a chicken soup. Three different kinds of shoyu go in the tare. There are other options on the menu too, such as a tori-paitan. The counter is a little high, so this shop is not recommended for children. Less
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- Abram Plaut added a new meal Ramen at Hayama (葉山) at Chuukasoba Hayama (中華そば 葉山)
Recommended bowl: Noodles handmade fresh
The master of Hayama hails from Yamagata prefecture. Self-trained, he does everything he does himself, from the handmade noodles to the soup, toppings prep, etc. The real draw here are the noodles, which are pounded using bamboo poles and fists, made to order after each customer orders. The soup is a light... More
Recommended bowl: Noodles handmade fresh
The master of Hayama hails from Yamagata prefecture. Self-trained, he does everything he does himself, from the handmade noodles to the soup, toppings prep, etc. The real draw here are the noodles, which are pounded using bamboo poles and fists, made to order after each customer orders. The soup is a light niboshi base, topped with katsuo dashi to finish. No MSG. If the bamboo pole is outside the shop, that means Hayama is open for business. Less
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- Abram Plaut added a new meal Ramen at Menya Shono (麺や 庄の) at Menya Shouno (麺や 庄の)
Recommended bowl: Creative master
Master Tomoharu Shono opened Menya Shono in 2005 when he was just 25 years old. Shono-san considers himself a "ramen creator," and he now owns and operates multiple ramen shops in Tokyo and overseas, each with an entirely different menu and concept. He is always striving to refine his technique to release more umami... More
Recommended bowl: Creative master
Master Tomoharu Shono opened Menya Shono in 2005 when he was just 25 years old. Shono-san considers himself a "ramen creator," and he now owns and operates multiple ramen shops in Tokyo and overseas, each with an entirely different menu and concept. He is always striving to refine his technique to release more umami flavor and create better ramen. Menya Shono remains his flagship spot. It's the perfect place to get a taste of the new school ramen innovation that Tokyo is now famous for.
Since its debut back in '05, the menu has constantly evolved and changed. Every month, Shono-san creates a monthly special gentei ramen dish that is available for four weeks only, never to be served again. He says he has created well over 500 different ramen dishes since he first opened. Photos of hundreds of these limited-edition ramen dishes cover one of the walls inside Menya Shono. From tsukemen with truffles and caviar, to ramen topped with halved lobsters, some of the dishes are extreme. He has even created a chocolate lamb tsukemen for the month of February to celebrate Valentine's Day.
While the limited monthly offerings can be great, the regular menu at Menya Shono is solid and a safe bet no matter what. The standard recommended bowl is a rich tonkotsu-gyokai ramen with homemade noodles and artfully placed, decadent toppings — multiple styles of glistening chashu, menma, halved egg, negi, roasted onions, nori, and sesame seeds. Shono's bowls have an impressive punch and richness, yet they aren't overbearingly heavy or too rich — suitable for all types of eaters. Less
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- Abram Plaut added a new meal Dinner at Gotanda at Chuukasoba Mukan (中華蕎麦 無冠)
ホタテ / Hotate / Chūka Soba Mukan — Gotanda, Tokyo
Hotate (scallop) based shio soup also uses chicken and kombu. Medium-thick wavy noodles are supplied by Mikawaya Seimen. Toppings feature slices of rare pork chashu, ajitama, scallop and enoki ajillo, menma, iwanori and chopped negi. The standard menu consists of oyster ramen, this scallop... More
ホタテ / Hotate / Chūka Soba Mukan — Gotanda, Tokyo
Hotate (scallop) based shio soup also uses chicken and kombu. Medium-thick wavy noodles are supplied by Mikawaya Seimen. Toppings feature slices of rare pork chashu, ajitama, scallop and enoki ajillo, menma, iwanori and chopped negi. The standard menu consists of oyster ramen, this scallop version is a limited offering that was available during the month of April 2024.
Master Komatsuzaki-san established the ramen shop Soupmen in Itabashi in 2018. Eventually he sold the brand and founded another, opening Mukan in Nakano-Sakaue in May of 2022. This is the 2nd store in the group, with a third branch now located in Hatsudai. Six seats. Open since November 24th, 2022 Less
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- Abram Plaut added a new meal Ramen at Hayashimaru (麺屋はやしまる) at Menya Hayashimaru (麺屋 はやしまる)
Recommended bowl: Crazy good wontonmen
Hidden down a tiny side street in the colorful neighborhood of Koenji, Hayashimaru serves some of the best wontonmen around. With its rustic wooden exterior, glass-plated doors and long wrap-around counter, the shop has a homey, old school Tokyo atmosphere. Customers range from school kids to salarymen to housewives... More
Recommended bowl: Crazy good wontonmen
Hidden down a tiny side street in the colorful neighborhood of Koenji, Hayashimaru serves some of the best wontonmen around. With its rustic wooden exterior, glass-plated doors and long wrap-around counter, the shop has a homey, old school Tokyo atmosphere. Customers range from school kids to salarymen to housewives and grandparents.
Hayashimaru’s wontons are exquisitely packaged, juicy and flavorful. But what really elevates this shop to an elite level is its take on the ramen fundamentals: soup and noodles. Made with a light flour, the house-made noodles are straight and medium-thick, served slightly on the chewy side. Offering up a niboshi-based shoyu and shio, this bowl is sweet and simple. Nothing extravagant, but deeply comforting. Hayashimaru's master apprenticed at Tantantei, the wontonmen institution in Hamadayama that has spawned multiple Tokyo wonton masters. Less
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- Abram Plaut added a new meal Ramen at Yamatoki (らぁめん山と樹) at raxamen yamatoki (らぁめん 山と樹)
Recommended bowl: Handcrafted excellence
Master Tomiyama-san previously worked at a solid shop in Hachioji before opening his own place in January 2017. He usually runs the shop entirely solo, including preparing the handmade noodles everyday at 8am. Shoyu or Shio tare are available, both paired with a light soup. Ramen and tsukemen are on the menu.... More
Recommended bowl: Handcrafted excellence
Master Tomiyama-san previously worked at a solid shop in Hachioji before opening his own place in January 2017. He usually runs the shop entirely solo, including preparing the handmade noodles everyday at 8am. Shoyu or Shio tare are available, both paired with a light soup. Ramen and tsukemen are on the menu. Each bowl comes with hand-pounded temomi noodles, which master Tomiyama-san personally pounds out on the counter before dropping them into the boil. The soup is chicken and pork-based, and the tare contains a blend of three varieties of shoyu, as well as flavor from dried oysters. There are two varieties of salt in the shio tare. Everything here is handcrafted at a high level. Less
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- Abram Plaut added a new meal Ramen at Rishiri (新・利しり) at Rishiri (新・利しり)
Recommended bowl: Spicy old school
Opened back in 1969 under the name Kameyoshi, this shop changed to Rishiri in 1977. The recommended bowl here is the Orochon Ramen, a massive, spicy, old school-style bowl. The standard Orochon comes with just a tad of heat, but customers can choose up to nice times the level of spice. The soup is made from suppon... More
Recommended bowl: Spicy old school
Opened back in 1969 under the name Kameyoshi, this shop changed to Rishiri in 1977. The recommended bowl here is the Orochon Ramen, a massive, spicy, old school-style bowl. The standard Orochon comes with just a tad of heat, but customers can choose up to nice times the level of spice. The soup is made from suppon (softshell turtle), chicken carcasses and kombu. Noodles are special ordered 'tamago iri chubuto men', meaning medium-width straight noodles made with eggs. The toppings included green bell peppers, wood ear mushrooms and slices of pork. The gyoza and fried rice also are recommended. Open until 5am. Less