Restaurants
RAMEN KURO 特製 / RAMEN KURO Tokusei / Zweiter Läden — Takadanobaba, Tokyo
Pork bone based soup is combined with a kaeshi made with gyokai soy sauce, charred garlic and fermented cheese. Other ingredients include chili oil and white wine. The soup is not considered miso, shoyu, shio, tonkotsu nor tantan, but a unique and mysterious blend. Noodles... More
RAMEN KURO 特製 / RAMEN KURO Tokusei / Zweiter Läden — Takadanobaba, Tokyo
Pork bone based soup is combined with a kaeshi made with gyokai soy sauce, charred garlic and fermented cheese. Other ingredients include chili oil and white wine. The soup is not considered miso, shoyu, shio, tonkotsu nor tantan, but a unique and mysterious blend. Noodles are provided by Ikemura Seimenjo and shipped in from Osaka. Topped with pork chashu, ajitama, komatsuna (Japanese mustard spinach), negi and radish sprouts.
Zweiter Läden is the Tokyo branch of KÜCHE, a tsukemen restaurant located in Kamishinjo, Osaka. The shop names KÜCHE and Zweiter Läden mean “Kitchen” and “Second Shop” in German. At night, the store serves not only ramen but also turns into a bar. Eight seats. Since April 4th, 2023 @zweiter_laden Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Fujimatsu (麺処 富士松) at Fujimatsu (麺処 富士松)
Recommended bowl: Chicken & fish soup
Master Fujimatsu-san trained at the shop Nakamuraya before opening his own place. All of the water used here goes through a special filtration process. The soup contains chicken bones along with katsuobushi, niboshi, mackerel and various vegetables. No MSG. The shio is recommended but shoyu (and tsukemen) are also... More
Recommended bowl: Chicken & fish soup
Master Fujimatsu-san trained at the shop Nakamuraya before opening his own place. All of the water used here goes through a special filtration process. The soup contains chicken bones along with katsuobushi, niboshi, mackerel and various vegetables. No MSG. The shio is recommended but shoyu (and tsukemen) are also available. Noodles supplied by Mikawaya Seimen, with different noodle varieties served in each bowl on the menu. If you order the tokusei, you get chicken and pork chashu, both of which are grilled over charcoal. Open since 2015. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at えーちゃん食堂 at E-chanRestaurant
牡蠣 + 松坂牛の牛骨の塩ラーメン / Kaki + Matsuzaka Gyu no Gyukotsu no Shio Ramen / Eh-chan Shokudo — Fudomae, Tokyo
Limited oyster and Matsuzaka wagyu bone shio ramen, available one day only. The soup is made using 15kg of oyster meat and 20kg of Matsuzaka Beef bones. Noodles are housemade on an udon noodle machine. Topped with pork... More
牡蠣 + 松坂牛の牛骨の塩ラーメン / Kaki + Matsuzaka Gyu no Gyukotsu no Shio Ramen / Eh-chan Shokudo — Fudomae, Tokyo
Limited oyster and Matsuzaka wagyu bone shio ramen, available one day only. The soup is made using 15kg of oyster meat and 20kg of Matsuzaka Beef bones. Noodles are housemade on an udon noodle machine. Topped with pork chashu, menma, negi and nori.
Master Eiichi Sato-san previously aspired to be a comedian and went to school at an entertainment academy, working part-time at a ramen shop. Over time he became obsessed with the world of ramen. He worked for several years at Ramen Nagi, eventually becoming the shop manager of Chūka Soba Emoto in Nakameguro (run by another Nagi trainee Masahiro Emoto-san, who now owns Marue Chūka Soba in Sugamo). He learned how to make housemade noodles from the Kyoto-based Menya Teigaku. Eh-chan is open mornings only, 6:30am to 11am (or when the soup runs out). Sato-san arrives at the shop around 3am each day and starts making the soup. Limited specials appear on the menu weekly. Six seats. Open since April 24th, 2023 @shodaieeichi Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Doraemon (どらえもん) at Doraemon (どらえもん)
Recommended bowl: Miyako style
Doraemon is located on a second-floor space on Kokusai Dori, with the entrance up a staircase just around a corner. The house recommended Doraemon soba comes with sanmainiku (pork belly), soki (sparerib) and tebichi (pig feet). The soup is an old school pork and katsuo-based broth, served with Miyako-style noodles supplied... More
Recommended bowl: Miyako style
Doraemon is located on a second-floor space on Kokusai Dori, with the entrance up a staircase just around a corner. The house recommended Doraemon soba comes with sanmainiku (pork belly), soki (sparerib) and tebichi (pig feet). The soup is an old school pork and katsuo-based broth, served with Miyako-style noodles supplied by Kamehama Soba. Why name the shop Doraemon? Because the master likes Doraemon (go figure!). Open around 30 years. (Apparently the Doraemon copyright owners aren't too concerned) Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Daitō Soba (元祖大東ソバ) at Daitō Soba (元祖大東ソバ)
Recommended bowl: Minamidaitōjima style
This centrally located shop takes inspiration from Minamidaitōjima, a small island located east of Okinawa where the master is from. The main menu offering is Okinawa-style soba, served in a chicken, pork and katsuo based soup. The noodles are housemade, cut slightly thicker than the traditional Okinawa style.... More
Recommended bowl: Minamidaitōjima style
This centrally located shop takes inspiration from Minamidaitōjima, a small island located east of Okinawa where the master is from. The main menu offering is Okinawa-style soba, served in a chicken, pork and katsuo based soup. The noodles are housemade, cut slightly thicker than the traditional Okinawa style. Most customers order the Daitō sushi set, which includes a bowl of noodles and two pieces of nigiri sushi, usually kajiki (swordfish). True to form, the sushi is done Minamidaitōjima style, with the fish marinated in soy sauce and mirin before it's formed into sushi. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at ラーメン豚山 幡ヶ谷店 at Butayama Hatagaya
小 ラーメン / Shō Ramen / Butayama — Hatagaya, Tokyo
Jiro inspired tonkotsu-shoyu soup is made from pork, pork back bones, leg bones and back fat, all boiled for several dozen hours. Thick noodles contain 100% Oshon flour. Topped with pork belly chashu (simmered for five hours), bean sprouts, cabbage and garlic.
Operated by GIFT Holdings... More
小 ラーメン / Shō Ramen / Butayama — Hatagaya, Tokyo
Jiro inspired tonkotsu-shoyu soup is made from pork, pork back bones, leg bones and back fat, all boiled for several dozen hours. Thick noodles contain 100% Oshon flour. Topped with pork belly chashu (simmered for five hours), bean sprouts, cabbage and garlic.
Operated by GIFT Holdings Inc, a company that runs a number of ramen brands including Machida Shoten, Ganso Abura Dou, Gatton, Nagaoka Shokudo, E.A.K. Ramen and the entire Tokyo Ramen Yokocho (adjacent to Tokyo Station). The company was established with the birth of Machida Shoten in Machida in January of 2008. Butayama (which literally means "Pork Mountain") has 35 branches and counting across six prefectures including Tokyo, Kanagawa, Saitama, Osaka, Miyagi and Aichi. Hatagaya branch open since December 19th, 2019. 15 seats. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Banya (中華そば ばんや) at Banya (中華そば ばんや)
Recommended bowl: Shoyu chashumen
All of the water used at this shop goes through a special filtration process. The soup is a light shoyu base, paired with temomi-style noodles that are special ordered and made using flour from Hokkaido. Other key ingredients include Okinawan sea salt. No MSG. The chashu soba is quite popular, served with extra slices... More
Recommended bowl: Shoyu chashumen
All of the water used at this shop goes through a special filtration process. The soup is a light shoyu base, paired with temomi-style noodles that are special ordered and made using flour from Hokkaido. Other key ingredients include Okinawan sea salt. No MSG. The chashu soba is quite popular, served with extra slices of pork belly chashu and minced meat. Open since 2002. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Ajisai (あじさい 本店) at Ajisai (あじさい)
Recommended bowl: Roots to 1930
One of the most famous ramen shops in Hakodate, with some of the deepest roots. This shop opened as a Chinese restaurant back in 1930, then years later changed to ramen only. These days the flagship is located on the second floor of a modern building at a large intersection in front of the Goryōkaku Tower. The soup... More
Recommended bowl: Roots to 1930
One of the most famous ramen shops in Hakodate, with some of the deepest roots. This shop opened as a Chinese restaurant back in 1930, then years later changed to ramen only. These days the flagship is located on the second floor of a modern building at a large intersection in front of the Goryōkaku Tower. The soup stock is made mostly from chicken bones and pork, as well as kombu from the southern part of Hokkaido, niboshi and ginger. Natural Mongolian rock salt is used in the shio tare. Each bowl comes topped with fu (wheat gluten) and four different green vegetables — negi, mizuna, mitsuba and nira. Noodles supplied by Okada Seimen, and run by master Tedori-san. For many regulars, this is the best bowl in Hakodate. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Aji Ichi (中華 味一) at Chuuka Ajiichi (中華 味一)
Recommended bowl: Fried rice & tanmen
The menu here is inspired by Master Hiroshi Imano's former favorite Chinese restaurant, Aji Ichiban in Mita, which closed down years ago. The house specialty is not ramen but the cha-han (fried rice), which almost all customers order in some form. The rice used is a special variety, with a slightly harder grain... More
Recommended bowl: Fried rice & tanmen
The menu here is inspired by Master Hiroshi Imano's former favorite Chinese restaurant, Aji Ichiban in Mita, which closed down years ago. The house specialty is not ramen but the cha-han (fried rice), which almost all customers order in some form. The rice used is a special variety, with a slightly harder grain than regular rice. A few versions of cha-han are available, including one served with pork back fat. The ramen go-to is tanmen, an old school, blue collar bowl of shio soup piled with vegetable like cabbage and bean sprouts. Noodles special ordered. Open since 2006, with a second branch in Danang, Vietnam open since 2014. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Taikou (拉麺 大公) at Ramen Taiko (拉麺大公)
Recommended bowl: Yaki miso
This shop serves Sapporo-style 'yaki' miso, cooked in a wok. The soup is made using pork bones, chicken, beef, dried fish and vegetables. The noodles are ordered from Fukushima prefecture. Shiro (white) miso and kome koji miso are added to lard and flash fried on high heat before the soup is added. Master Hayama-san is a... More
Recommended bowl: Yaki miso
This shop serves Sapporo-style 'yaki' miso, cooked in a wok. The soup is made using pork bones, chicken, beef, dried fish and vegetables. The noodles are ordered from Fukushima prefecture. Shiro (white) miso and kome koji miso are added to lard and flash fried on high heat before the soup is added. Master Hayama-san is a self-taught ramen chef. The shop opened in 2013 but has already moved locations once. The chashumen is a popular menu item. Less