Restaurants
- Abram Plaut added a new meal Ramen at Hototogisu (金色不如帰) at Soba Hausuko Nji Kihototogisu (SOBA HOUSE 金色不如帰)
Recommended bowl: Hamaguri clam ramen
Launched back in 2006, master Yamamoto-san's Hototogisu became known as one of the very first shops to incorporate Hamaguri clams as the main component of its soup, and one of the first to use a delicate triple soup as well. He has tweaked the menu slightly over the years, but Hototogisu still ranks among the elite... More
Recommended bowl: Hamaguri clam ramen
Launched back in 2006, master Yamamoto-san's Hototogisu became known as one of the very first shops to incorporate Hamaguri clams as the main component of its soup, and one of the first to use a delicate triple soup as well. He has tweaked the menu slightly over the years, but Hototogisu still ranks among the elite upper echelon of Tokyo ramen shops.
The shio ramen is the recommendation here. The soup is a light, clear triple blend of Hamaguri clams, pork and dried gyokai (sea ingredients). On top of the bowls come extravagances like porcini mushroom duxelles sauce, golden inca berry sauce, white truffle oil, and pancetta bacon bits. Noodles are homemade in the shop using six types of flour. Originally located in Hatagaya, Hototogisu moved to a new location in Shinjuku Gyoenmae in 2018. Less
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- Abram Plaut added a new meal Ramen at Kikuchi (荻窪らーめん 菊池) at Kikuchi (荻窪らーめん 菊池)
Recommended bowl: Aomori + Marushin roots
Master Kikuchi-san is from Aomori prefecture and started working at a Chinese restaurant when he was 23 years old. He then worked at the Ogikubo ramen shop Marushin, where he stayed for over 25 years. He opened his own shop, Kikuchi, in 2006. His dashi is made from chicken, saba, soudabushi and kombu, with... More
Recommended bowl: Aomori + Marushin roots
Master Kikuchi-san is from Aomori prefecture and started working at a Chinese restaurant when he was 23 years old. He then worked at the Ogikubo ramen shop Marushin, where he stayed for over 25 years. He opened his own shop, Kikuchi, in 2006. His dashi is made from chicken, saba, soudabushi and kombu, with the choice of shoyu, shio or miso tare. There's also tsukemen on the menu, but most customers go with the shoyu ramen (ramen kuro). This is typical old school Ogikubo style shoyu. Noodles supplied by Daiei Shokuhin. Less
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- Abram Plaut added a new meal Ramen at Chibakara (ちばから ) at Chiba kara (ちばから)
Recommended bowl: Creamy Jiro style
Located in Ichihara, Chiba, the name of this shop literally means "from Chiba." The soup is a rich tonkotsu stock, paired with house made noodles. Toppings include pork belly chashu, bean sprouts, cabbage and optional garlic. The master here trained at Jiro and loves the style, but he wanted to make an original version,... More
Recommended bowl: Creamy Jiro style
Located in Ichihara, Chiba, the name of this shop literally means "from Chiba." The soup is a rich tonkotsu stock, paired with house made noodles. Toppings include pork belly chashu, bean sprouts, cabbage and optional garlic. The master here trained at Jiro and loves the style, but he wanted to make an original version, hence the use of pure pork bone creamy soup in place of Jiro's salty tonkotsu-shoyu soup. It looks like Jiro style but it's quite different. One of the highest ranked shops in the area, the shop often draws long lines. A second branch is located in the heart of Shibuya. 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 Ramen at Jimon (じもん) at Jimon (じもん)
Recommended bowl: Anus destroyer
Opened in 2012, Jimon first specialized in tsukemen before switching up the menu completely to Katsuura tantanmen. Customers can choose the level of spiciness here, from 0 to 6. According to the menu, if you choose level 4 and higher your "anus will be destroyed." That's a direct quote. The soup is made from chicken... More
Recommended bowl: Anus destroyer
Opened in 2012, Jimon first specialized in tsukemen before switching up the menu completely to Katsuura tantanmen. Customers can choose the level of spiciness here, from 0 to 6. According to the menu, if you choose level 4 and higher your "anus will be destroyed." That's a direct quote. The soup is made from chicken and gyokai, and comes topped with minced meat, onions and raw Chinese chives — classic Katsuura style. Tiny shop. Less
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- Abram Plaut added a new meal Ramen at Fujishiro (麺屋 藤しろ) at Fujishiro (麺屋 藤しろ)
Recommended bowl: chicken & veal soup
Master Kudou-san apprenticed at the legendary ramen shop Honda, after working in an array of other restaurants, including a yakiniku spot, an Italiian restaurant, a French restaurant and a hamburger shop. But finally he settled on ramen. Fujishiro is located down an indoor alley off the main street — a bit tricky... More
Recommended bowl: chicken & veal soup
Master Kudou-san apprenticed at the legendary ramen shop Honda, after working in an array of other restaurants, including a yakiniku spot, an Italiian restaurant, a French restaurant and a hamburger shop. But finally he settled on ramen. Fujishiro is located down an indoor alley off the main street — a bit tricky to find. The soup here is a rich and creamy broth made from chicken bones, whole chickens and veal bones, as well as some roasted beef. No MSG. Noodles supplied by Kokonoaji Shokuhin. There's ginger lemon on the counter to add to your soup midway through. This is classic tori paitan style but heightened with beef Less
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- Abram Plaut added a new meal Ramen at Matsunoya (ラーメン松野屋) at Matsunoya (ラーメン松野屋)
Recommended bowl: Garlic Spice
Matsunoya is a popular roadside shop with a large menu and an old school feel. This being Katsuura, the standard bowl is, of course, none other than Katsuura-style tantanmen, served with a formidable layer of chili oil, and topped with diced onions and minced meat. The soup is made from chicken and katsuobushi. Only... More
Recommended bowl: Garlic Spice
Matsunoya is a popular roadside shop with a large menu and an old school feel. This being Katsuura, the standard bowl is, of course, none other than Katsuura-style tantanmen, served with a formidable layer of chili oil, and topped with diced onions and minced meat. The soup is made from chicken and katsuobushi. Only one pot of soup is made per day, so when the soup runs out the shop closes. The minced meat is cooked with copious amounts of garlic, giving this bowl a very garlicky kick. Open over 15 years. Less
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- Abram Plaut added a new meal Dinner at 中華料理 登喜和 at Tokiwa
マーボーラーメン / Mābō Ramen / Chūka Ryōri Tokiwa — Nishi-Shinjuku, Tokyo
Machi Chūka style shoyu ramen topped with mābō tofu and negi. Medium width semi-wavy noodles are special ordered. Fried gyoza on the side. Other popular items include cha-han, omelet rice and katsudon.
2nd generation master Toshimichi Kamota-san is from... More
マーボーラーメン / Mābō Ramen / Chūka Ryōri Tokiwa — Nishi-Shinjuku, Tokyo
Machi Chūka style shoyu ramen topped with mābō tofu and negi. Medium width semi-wavy noodles are special ordered. Fried gyoza on the side. Other popular items include cha-han, omelet rice and katsudon.
2nd generation master Toshimichi Kamota-san is from Yamagata prefecture, he runs the store together with his wife. They have known each other since they were childhood friends. Open lunch only, 11:30am to 3pm. 20 seats. Since 1947. Less
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- Abram Plaut added a new meal Ramen at Tatsunoya (ラーメン 龍の家) at Tatsunoya (ラーメン 龍の家)
Recommended bowl: Pig head soup
Master Ryuta Kajiwara previously worked as a salaryman before learning the basics of ramen at Ippudo. He then went on to start a successful ramen group all of his own. Tatsunoya began with a single shop in Kurume in 1999, but the brand now has over 10 shops in Japan and one in California. Kajiwara-san also runs a second... More
Recommended bowl: Pig head soup
Master Ryuta Kajiwara previously worked as a salaryman before learning the basics of ramen at Ippudo. He then went on to start a successful ramen group all of his own. Tatsunoya began with a single shop in Kurume in 1999, but the brand now has over 10 shops in Japan and one in California. Kajiwara-san also runs a second successful ramen brand, Ibuki, which boasts at least another seven shops in Japan. The soup at Tatsunoya is made from pig heads and water only. Rich, fatty and creamy, this is a Kyushu-style tonkotsu soup. Noodles come straight from the company's central kitchen, made using a special brand of original wheat. Most customers go for the standard Kokuaji, but this Shinjuku branch is the only location that offers Motsu Tsukemen, made with bits of fatty pork intestines. A popular shop with tourists, quite often with a queue at peak hours. 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