Restaurants
- Abram Plaut added a new meal Ramen at Wabisuke (らーめん侘助) at Ramen Wabisuke (らーめん侘助)
Recommended bowl: Wabi style
A small cozy shop with a wide-open kitchen, Wabisuke gives you a clear view of the master preparing every bowl. Shoyu ramen, tantanmen, miso ramen and tsukemen are served — all legit. The star of the show is the delicious handmade noodles, which the master draws out of a tupperware container as each order comes in. One... More
Recommended bowl: Wabi style
A small cozy shop with a wide-open kitchen, Wabisuke gives you a clear view of the master preparing every bowl. Shoyu ramen, tantanmen, miso ramen and tsukemen are served — all legit. The star of the show is the delicious handmade noodles, which the master draws out of a tupperware container as each order comes in. One of the recommended bowls is the tantanmen 'wabi style'. Unlike most tantanmen dishes, which tend to be creamy, this one is made with a niboshi soup and topped with chives, cashew nuts and spicy minced meat. A small bowl of sesame seeds comes on the side — grind them up and them to your soup. Open since 2008. Less
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- Abram Plaut added a new meal Ramen at Kadoya Shokudō (カドヤ食堂本店) at Kadoya Shokudou Sohon Ten (カドヤ食堂)
Recommended bowl: Superior noodles
One of the most famous ramen shops in Osaka, originally opened in 2001 but moved to a new location and reopened in 2010. The shop is known for their superior house-made noodles. Ramen, tsukemen, mazesoba — everything here is high-level and recommended. The soup is a chicken and gyokai-based soup with a clean and... More
Recommended bowl: Superior noodles
One of the most famous ramen shops in Osaka, originally opened in 2001 but moved to a new location and reopened in 2010. The shop is known for their superior house-made noodles. Ramen, tsukemen, mazesoba — everything here is high-level and recommended. The soup is a chicken and gyokai-based soup with a clean and crisp shoyu tare. Master Tachibana-san is known to hold high respect for Sano-san (RIP), one of the most legendary ramen masters in Japan. Less
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- Abram Plaut added a new meal Dinner at 醤丸 at Jyanmaru
らーめん / Ramen / Janmaru — Yūtenji, Tokyo
Tonkotsu-shoyu soup is inspired by iekei and made from nine ingredients including pork bones, chicken bones and dried fish. Medium width wavy noodles are ordered from an unkown supplier. Braised pork shoulder chashu, negi, nori and spinach.
Janmaru was first opened by master Shigeharu Sunada... More
らーめん / Ramen / Janmaru — Yūtenji, Tokyo
Tonkotsu-shoyu soup is inspired by iekei and made from nine ingredients including pork bones, chicken bones and dried fish. Medium width wavy noodles are ordered from an unkown supplier. Braised pork shoulder chashu, negi, nori and spinach.
Janmaru was first opened by master Shigeharu Sunada sometime around 2005, who later closed it in 2009 (due to health reasons). The shop was passed on to master Kudō-san, who reopened and ran operations until 2021 when current master Ishida-san took over. 12 seats. Since June 1st, 2009. Less
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- Abram Plaut added a new meal Ramen at Niryōhan (二両半 鶴橋本店) at Niryōhan (二両半 鶴橋本店)
Recommended bowl: Kyoto Roots
Open every day until 3am, this Osaka staple has been on the circuit for years. The brand now has three branches, but this Tsuruhashi spot is the flagship. The ramen served here is actually Kyoto-style rather than Osaka-inspired, as the master trained at the wildly famous Kyoto ramen institution Daichi Asahi Takabashi.... More
Recommended bowl: Kyoto Roots
Open every day until 3am, this Osaka staple has been on the circuit for years. The brand now has three branches, but this Tsuruhashi spot is the flagship. The ramen served here is actually Kyoto-style rather than Osaka-inspired, as the master trained at the wildly famous Kyoto ramen institution Daichi Asahi Takabashi. Featuring a light, pork-based soup, made with chicken and a soulful shoyu tare, the bowls are loaded up with thin slices of chashu and negi. Fried rice and gyoza available on the side. Go get it. Less
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- Abram Plaut added a new meal Ramen at Goemon (中華そば 吾衛門) at Chuukasoba Goemon (中華そば 吾衛門)
Recommended bowl: Extra onions
Goemon opened in 1996, when Hachioji-born and bred shop master Ishikawa-san was just 25 years old. This highly ranked shop serves you an A-class, picture-perfect Hachioji-style bowl. He uses different onions in every season, and chops them in random sizes on purpose to add texture. Order ‘tamanegi ōme’ and your bowl... More
Recommended bowl: Extra onions
Goemon opened in 1996, when Hachioji-born and bred shop master Ishikawa-san was just 25 years old. This highly ranked shop serves you an A-class, picture-perfect Hachioji-style bowl. He uses different onions in every season, and chops them in random sizes on purpose to add texture. Order ‘tamanegi ōme’ and your bowl will come covered in them. The soup contains pork, katsuo, saba and various vegetables. The noodles are supplied by Akaike Seimen, based in nearby Sagamihara. Ishikawa-san’s disciple opened the shop Koemon in Hino in 2011. Less
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Recommended bowl: Niigata goodness
Hasunuma-san, the ramen auteur behind Gamushara, hails from Niigata prefecture, an area of Japan rich in ramen culture. Before becoming a ramen chef, Hasunuma-san spent time in France studying cooking and working in French restaurants. Many of Hasunuma-san's bowls bear traces of both Niigata and French technique,... More
Recommended bowl: Niigata goodness
Hasunuma-san, the ramen auteur behind Gamushara, hails from Niigata prefecture, an area of Japan rich in ramen culture. Before becoming a ramen chef, Hasunuma-san spent time in France studying cooking and working in French restaurants. Many of Hasunuma-san's bowls bear traces of both Niigata and French technique, but they also have a flair entirely of their own.
Gamushara, serves up various styles of shoyu ramen. The noodles are sourced from Mikawaya Seimen, one of the top noodle purveyors in Japan. The signature bowl comes with a dark, clear shoyu soup with ginger topping. However, there are always seasonal dishes and interesting surprises on the menu, too, such as shio tsukemen with umeboshi. Open since 2007 Less
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- Abram Plaut added a new meal Dinner at だれやめや みやざき地頭鶏と焼酎のお店 at Dareyameya
特製塩つけ麺 / Tokusei Shio Tsukemen / Dareyameya — Asagaya, Tokyo
Shio soup uses Miyazaki Jitokko and Satsuba brand jidori chickens combined with dried fish. Noodles are supplied by Kyoto-based Teigaku, served in Rausu kombu water. Soy sauce and salt are carefully selected, featuring Yamaroku and Yuasa shoyu from Shodoshima, as well as... More
特製塩つけ麺 / Tokusei Shio Tsukemen / Dareyameya — Asagaya, Tokyo
Shio soup uses Miyazaki Jitokko and Satsuba brand jidori chickens combined with dried fish. Noodles are supplied by Kyoto-based Teigaku, served in Rausu kombu water. Soy sauce and salt are carefully selected, featuring Yamaroku and Yuasa shoyu from Shodoshima, as well as Nuchimasu sea salt from Okinawa. No msg or additives. Served with rare Miyazaki Oimo brand pork shoulder and belly chashu, ajitama, negi, nori and lime.
Dareyameya is an izakaya specializing in chicken and shochu from Miyazaki Prefecture, Kyushu. Both master Masuda-san and his wife are from Miyazaki, when they were in their 20’s they came up with the idea to open an izakaya or restaurant. Masuda-san has no formal training and basically taught himself how to cook as a hobby. At first he served ramen occasionally but now it has become a regular menu item. The shop name “Dareyameya” is local Miyazaki dialect meaning “healing the fatigue of the day with a drink.” 15 seats. Reservations recommended. Open since May 5th, 2009 @dareyameya_asagaya Less
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- Abram Plaut added a new meal Ramen at Kissou (麺屋 吉左右) at Menya Kissou (麺屋吉左右)
Recommended bowl: Potent & masterful
Kissou has consistently been ranked one of the top bowls in Tokyo for years. The shop is run by a dedicated husband and wife team, with no support staff. The husband makes the ramen, while the wife handles the customers. They run a strict but efficient system, and the bowls are delicious. Photos of the ramen are... More
Recommended bowl: Potent & masterful
Kissou has consistently been ranked one of the top bowls in Tokyo for years. The shop is run by a dedicated husband and wife team, with no support staff. The husband makes the ramen, while the wife handles the customers. They run a strict but efficient system, and the bowls are delicious. Photos of the ramen are allowed, but no other pictures may be taken inside the shop.
Kissou serves a double soup of tonkotsu and gyokai, with a velvety, umami-rich soup. The noodles are house-made, and the egg topping is elite level. Both the tsukemen and ramen are worth trying, keep in mind it's only open for a few hours during lunch. Less
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- Abram Plaut added a new meal Ramen at Gottsu (らーめん ごっつ) at RAMEN GOTTSU (RAMEN GOTTSU)
Recommended bowl: One of Nerima's best
Gottsu is all about new-school Tokyo ramen. The shop interior is slick and spotless. The ramen is served in tall, angular white bowls. The house specialty is a velvety tonkotsu gyokai soup with the tiniest hint of sweetness. The chashu topping is sliced paper-thin and roasted in a way that calls to mind high-quality... More
Recommended bowl: One of Nerima's best
Gottsu is all about new-school Tokyo ramen. The shop interior is slick and spotless. The ramen is served in tall, angular white bowls. The house specialty is a velvety tonkotsu gyokai soup with the tiniest hint of sweetness. The chashu topping is sliced paper-thin and roasted in a way that calls to mind high-quality ham or bacon. Both the menma and soft-boiled egg are superb. Tiny slivers of yuzu peel top it off with some freshness. No MSG. An excellent bowl.
In addition to the specialty, Gottsu also serves a niboshi with chicken ramen, as well as a tsukemen option. Order anything on the menu with confidence. Master Saitou-san apprenticed at Watanabe in Takadanobaba before founding his own shop, which he runs with his wife. Less
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- Abram Plaut added a new meal Ramen at Koukaibou (こうかいぼう) at Koukaibou (こうかいぼう)
Recommended bowl: Could eat it every day
Open since 2001, Koukaibou was one of the first "new generation" shops to break away from traditional ramen technique to explore new territory. Taguchi-san, the shop master, was among the early innovators to employ a double-flavor soup – now a common approach in the ramen world.
The soup here is tonkotsu-gyokai... More
Recommended bowl: Could eat it every day
Open since 2001, Koukaibou was one of the first "new generation" shops to break away from traditional ramen technique to explore new territory. Taguchi-san, the shop master, was among the early innovators to employ a double-flavor soup – now a common approach in the ramen world.
The soup here is tonkotsu-gyokai fusion with niboshi. It's rich and smooth, but easy to drink – uncommonly light and balanced for this genre. Another interesting characteristic: this bowl has much less soup than a standard bowl of ramen. Taguchi-san has been quoted saying that he wants to create the kind of ramen that you can eat every day.
Japanese ramen forums have awarded Koukaibou high ratings since its debut. Taguchi-san does all the cooking solo, and the shop has lots of loyal fans, so expect at least a short wait to get a seat. Less