Restaurants
- Abram Plaut added a new meal Ramen at Takesue Tokyo (竹末東京) at Takesue Tokyo Premium (竹末東京Premium)
Recommended bowl: Ramen from Tochigi
Takesue made its name in Tochigi prefecture and opened its first Tokyo branch in 2014. Their shoyu ramen (chuka soba) comes highly recommended. A delicious layer of chiyu (chicken oil) floats atop the soup, and the toppings are extravagant. The bowl comes with chunks and slabs of pork shoulder, beef belly and rare... More
Recommended bowl: Ramen from Tochigi
Takesue made its name in Tochigi prefecture and opened its first Tokyo branch in 2014. Their shoyu ramen (chuka soba) comes highly recommended. A delicious layer of chiyu (chicken oil) floats atop the soup, and the toppings are extravagant. The bowl comes with chunks and slabs of pork shoulder, beef belly and rare roast beef. The menma is house-made and wonderful. The master boils the bowls before pouring in the ingredients, so it's all served piping hot. They also serve a shio ramen, but we strongly recommend the shoyu.
The shop has a 90s Japanese rock concept and the chef occasionally wears badass sunglasses while he cooks. The shop's counter seating is arranged closely around the open ramen kitchen, so customers are given a clear view of every step in the preparation process – it's almost as if the master is performing on stage. The shop is a short walk from Tokyo Sky Tree, the world's second-tallest manmade structure, and there's a comfortable indoor waiting area. A convenient top-level ramen option for tourists. Less
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- Abram Plaut added a new meal Ramen at Takenoko (そば処 竹の子) at Takenoko (そば処 竹の子)
Recommended bowl: Island vibes
This chilled-out spot is one of just a handful of restaurants on Taketomi-jima, an island so small that most people don't stay longer than one night. It's a super relaxing island vibe here though, and this spot has spacious seating both inside the shop and at a few cozy tables outside. A few signs autographed by celebrities... More
Recommended bowl: Island vibes
This chilled-out spot is one of just a handful of restaurants on Taketomi-jima, an island so small that most people don't stay longer than one night. It's a super relaxing island vibe here though, and this spot has spacious seating both inside the shop and at a few cozy tables outside. A few signs autographed by celebrities adorn the walls. The soup is a clear pork, chicken and katsuo base, and the soki spareribs are served bone-in. A smooth and easy bowl, similar to others on the surrounding islands. Kakigori shaved ice and fried spam on the menu too.
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特製 醤油 / Tokusei Shoyu / ramen club Totonoe — Kanamachi, Tokyo
Chicken and gyokai soup contains niboshi, souda-bushi, kombu and shiitake, plus pork dashi and shellfish dashi. The shoyu tare uses five varieties of soy sauce, abalone, red sake and apple cider vinegar. Medium-thin straight noodles are by Kokoro no Aji Shokuhin. Toppings include... More
特製 醤油 / Tokusei Shoyu / ramen club Totonoe — Kanamachi, Tokyo
Chicken and gyokai soup contains niboshi, souda-bushi, kombu and shiitake, plus pork dashi and shellfish dashi. The shoyu tare uses five varieties of soy sauce, abalone, red sake and apple cider vinegar. Medium-thin straight noodles are by Kokoro no Aji Shokuhin. Toppings include low-temperature cooked pork chashu, tsurushiyaki pork chashu, ajitama, black menma, kujo negi, naruto and wontons. The ajitama is marinated in gyokai dashi, then infused with yuzu koshō.
The master trained at Mendokoro Honda in Tokyo before opening Mendokoro Wataru in Ginowan, Okinawa in August 2019. The store closed in June of 2022, relocating to the master's hometown of Kanamachi, Tokyo to rebrand and reopen as 'ramen club Totonoe.' Lunch only, 11am-3:30pm. Eight seats. Since April 2nd, 2023 @totonoe_ramen Less
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- Abram Plaut added a new meal Ramen at Tai Touka (鯛塩そば 灯花) at Tai Touka (鯛塩そば 灯花)
Recommended bowl: Shio w/ sea bream
This is the second shop to open in the Touka Group, which now has a few shops on the east side of Shinjuku. All of the Touka shops have a different concept, and this branch specializes in a light, shio-based ramen made with ‘tai,’ Japanese seabream fish. The bowl is topped with fine toppings and fresh grated... More
Recommended bowl: Shio w/ sea bream
This is the second shop to open in the Touka Group, which now has a few shops on the east side of Shinjuku. All of the Touka shops have a different concept, and this branch specializes in a light, shio-based ramen made with ‘tai,’ Japanese seabream fish. The bowl is topped with fine toppings and fresh grated yuzu. Less
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Recommended bowl: Vegan Tantanmen
Located in the heart of JR Tokyo Station, T’s Tantan is one of the city’s easiest to access vegan ramen options. A ramen-focussed spinoff of T's Restaurant, a popular vegan eatery and health food emporium in Jiyugaoka, the shop offers various ramen dishes entirely free of animal product, including spicy tantanmen,... More
Recommended bowl: Vegan Tantanmen
Located in the heart of JR Tokyo Station, T’s Tantan is one of the city’s easiest to access vegan ramen options. A ramen-focussed spinoff of T's Restaurant, a popular vegan eatery and health food emporium in Jiyugaoka, the shop offers various ramen dishes entirely free of animal product, including spicy tantanmen, shoyu and tomato based soups, with toppings ranging from faux-minced meat made from soy to kabocha squash, pumpkin seeds, leafy greens, bean sprouts and more. The shop markets itself as a mainstream eatery for health-conscious Tokyo denizens of all stripes. What the restaurant lacks in authentic ethos, it makes up for in accessibility and service to the meat-free crowd.
Location Note: The shop is located inside the ticket gates of JR Tokyo Station, at the end of the Keiyo Street shopping parade on the way to the Keiyo Line platform. Less
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- Abram Plaut added a new meal Ramen at Sukoyaka (ラーメン 健やか ) at Ramen Sukoyaka (ラーメン 健やか)
Recommended bowl: Clean & Refreshing
Many ranked Sukoyaka among the best new shops to open in 2017. Shop master Tsuchiya-san grew up in the local Mitaka area and later served his apprenticeship at Honda, an influential shop in Higashi Jujo. At Sukoyaka, he says his goal is to serve his hood clean, high-quality ramen that's healthy enough to eat every... More
Recommended bowl: Clean & Refreshing
Many ranked Sukoyaka among the best new shops to open in 2017. Shop master Tsuchiya-san grew up in the local Mitaka area and later served his apprenticeship at Honda, an influential shop in Higashi Jujo. At Sukoyaka, he says his goal is to serve his hood clean, high-quality ramen that's healthy enough to eat every day. The shop menu includes shoyu, shio, niboshi and tsukemen — each is immaculate. The soup that goes into the shoyu and shio is a clean but complicated blend made from Hombinosu clams, asari cockles, Hokkaido kelp, bonito, niboshi and chicken carcasses. It's impressively light. Three kinds of carefully sourced shoyu make the shoyu tare, while the niboshi bowl involves four varieties of dried sardine. The toppings are done in the Tokyo new school style — slow-cooked pork and chicken, an aromatic egg – and the shoyu and shio bowls get an additional dollop of homemade tartufata (olives, mushrooms, herbs and truffle). No MSG. With his housemade noodles (prepared from all-Japanese flour), Tsuchiya-san says he is striving for a maximally crisp biting texture. Sukoyaka's ramen is so clean you're apt to leave feeling refreshed. Less
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- Abram Plaut added a new meal Ramen at Shouryū (手打らーめん 勝龍) at Shouryū (手打らーめん 勝龍)
Recommended bowl: Impact ramen
Shouryu is run by Hosogai-san, who is quite a character. He is a loud talker and is always making a commotion and chatting up his regular customers. Don’t be surprised if and when he asks to take photos with customers and does his crazy pose. The bowls here are massive, and they come in a variety of styles. Go with... More
Recommended bowl: Impact ramen
Shouryu is run by Hosogai-san, who is quite a character. He is a loud talker and is always making a commotion and chatting up his regular customers. Don’t be surprised if and when he asks to take photos with customers and does his crazy pose. The bowls here are massive, and they come in a variety of styles. Go with whatever you are in the mood for. There are quite a few regular customers and ramen freaks that come here often. No one leaves unsatisfied. Less
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- Abram Plaut added a new meal Ramen at Shokudō Namae (食堂なまえ) at Kura Zushi (食堂なまえ)
Recommended bowl: Thick Kitakata noodles
One of the highest ranked shops in Kitakata, with two types of noodles — regular and thick. It's located in what almost looks like a house, with two floors. Old school, family run, with various dishes on the menu, such as katsu-don, yakisoba, fried rice, and udon. A unique but authentic atmosphere.
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- Abram Plaut added a new meal Ramen at Shinsen (金澤濃厚中華そば 神仙) at Shinsen (金澤濃厚中華そば 神仙)
Recommended bowl: Kanazawa tonkotsu
One of the premier spots for tonkotsu ramen in Kanazawa, Shinsen seems to be known by virtually everyone in the city. Most customers go all-in on the toppings here — bowls piled with slices of pork, eggs and a variety of other fixins. The soup is rich, velvety and decadent, made from pork leg bones, pork heads,... More
Recommended bowl: Kanazawa tonkotsu
One of the premier spots for tonkotsu ramen in Kanazawa, Shinsen seems to be known by virtually everyone in the city. Most customers go all-in on the toppings here — bowls piled with slices of pork, eggs and a variety of other fixins. The soup is rich, velvety and decadent, made from pork leg bones, pork heads, pork back bones and chicken carcasses. The soup is simmered for three days continuously, which is apparently what makes it so rich. The type of shoyu used in the tare is especially difficult to obtain, according to a sign in the shop. Less
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- Abram Plaut added a new meal Ramen at Shinba (支那そば しんば) at Shinba (支那そば しんば)
Recommended bowl: White Shoyu Dashi
A relatively new shop opened in 2016 by master Shinba-san. The shop is located up a staircase and a little difficult to find; if you don't know where to look you can easily walk right by it without realizing it's there. A double-soup method is used, combining whole chickens, chicken feet and chicken bones — all... More
Recommended bowl: White Shoyu Dashi
A relatively new shop opened in 2016 by master Shinba-san. The shop is located up a staircase and a little difficult to find; if you don't know where to look you can easily walk right by it without realizing it's there. A double-soup method is used, combining whole chickens, chicken feet and chicken bones — all from Akita Prefecture — along with pork bones and pig feet from Niigata Prefecture. Also in the mix are ox tails and six different kinds of vegetables. This soup is then mixed with a gyokai soup made from seven different ingredients from the sea. White shoyu tare; Mikawaya Seimen noodles. Complex, yet balanced and refined. Less