Restaurants
- Abram Plaut added a new meal Ramen at Rock'anDo (麺屋 六感堂) at Rock’anDo (Rock’anDo)
Recommended bowl: Green ramen
This green-themed ramen shop has green decorations, Heineken beers for sale, and even a green noodle option. Green pretty much everywhere. The soup contains fish and vegetables only, no other animal product. And no MSG. The main offering is a yuzu shio ramen with mitsuba. On weekends they offer a limited special dish,... More
Recommended bowl: Green ramen
This green-themed ramen shop has green decorations, Heineken beers for sale, and even a green noodle option. Green pretty much everywhere. The soup contains fish and vegetables only, no other animal product. And no MSG. The main offering is a yuzu shio ramen with mitsuba. On weekends they offer a limited special dish, which changes weekly. Less
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- Abram Plaut added a new meal Ramen at Rinsuzu (りんすず食堂) at Rinsuzu (りんすず食堂)
Recommended bowl: Lemon ramen...
Rinsuzu has received regular media attention since it opened in 2010. The master's specialty is shoyu ramen, but they also serve tsukemen, tantanmen and a tasty chicken tempura topping. But it’s Rinsuzu's oddball offering – lemon ramen – that continues to capture the public imagination.
This is a simple bowl... More
Recommended bowl: Lemon ramen...
Rinsuzu has received regular media attention since it opened in 2010. The master's specialty is shoyu ramen, but they also serve tsukemen, tantanmen and a tasty chicken tempura topping. But it’s Rinsuzu's oddball offering – lemon ramen – that continues to capture the public imagination.
This is a simple bowl of shoyu ramen, topped with a full layer of lemon slices. Of course, the lemons can be eaten, if eating raw lemons is your thing. The concept becomes clear when you take a sip of the soup – still a characteristically soothing shoyu, but spiked with a refreshing, lemony punch. Simplicity seems to be the master's goal in this bowl; toppings must be ordered separately.
All of the dishes at Rinsuzu are skillfully prepared – this guy knows his stuff. If you're with a group, we recommend ordering a few different bowls to share. Less
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- Abram Plaut added a new meal Ramen at at
Recommended bowl: Shibuya Jiro style
A straight forward Jiro-style ramen shop, with large bowls of shoyu and pork-based soup, thick chewy noodles, and a mountain of bean sprouts. One of the most popular bowls is the ‘ponzu’ ramen, which comes with a tangy kick. Nothing gourmet about this bowl, but for cost performance and convenience it gets the... More
Recommended bowl: Shibuya Jiro style
A straight forward Jiro-style ramen shop, with large bowls of shoyu and pork-based soup, thick chewy noodles, and a mountain of bean sprouts. One of the most popular bowls is the ‘ponzu’ ramen, which comes with a tangy kick. Nothing gourmet about this bowl, but for cost performance and convenience it gets the job done. Less
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- Abram Plaut added a new meal Ramen at Rasuta (極楽汁麺 らすた) at Rasuta (極楽汁麺 らすた)
Recommended bowl: Yokohama style
For a quick ramen hit, Rasuta has been a favorite among Japanese men in their twenties for years. The shop was opened in 1996 by master Suzuki-san under the Paimen Group based in Setagaya, but today the shop is run by a former regular customer, Kayama-san. Although Rasuta has no official links to Yoshimuraya, the ramen... More
Recommended bowl: Yokohama style
For a quick ramen hit, Rasuta has been a favorite among Japanese men in their twenties for years. The shop was opened in 1996 by master Suzuki-san under the Paimen Group based in Setagaya, but today the shop is run by a former regular customer, Kayama-san. Although Rasuta has no official links to Yoshimuraya, the ramen here is very similar to Yokohama IEKEI style. The soup is made from boiling chicken bones and pork bones, and the noodles are specially ordered from Someya Seimen. It's a rich, thick, messy bowl. Order the recommended Rasutamen and your bowl will come decked out with pork chashu, egg and a layer of nori seaweed. Free rice, too. 2nd branch located in Yoyogi. Less
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- Abram Plaut added a new meal Ramen at at Ramen Go (ラーメン 郷)
Recommended bowl: Sumire family
The master of Gō comes straight from the famed Sumire family tree, a well-established brand producing some of the finest Sapporo-style miso ramen in Japan. Opened in February 2017, this shop is the fourth under the label. The bowls contain two types of miso, lard, negi, onions, ginger and Morizumi Seimen noodles straight... More
Recommended bowl: Sumire family
The master of Gō comes straight from the famed Sumire family tree, a well-established brand producing some of the finest Sapporo-style miso ramen in Japan. Opened in February 2017, this shop is the fourth under the label. The bowls contain two types of miso, lard, negi, onions, ginger and Morizumi Seimen noodles straight from Sapporo. One of the best new miso shops to open in the Kantō region in 2017. Less
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- Abram Plaut added a new meal Ramen at Raishuken (来集軒) at Raishuken (来集軒)
Recommended bowl: O.G. Tokyo spot
Tucked down a narrow alleyway in the historic district of Asakusa, the shop entrance to Raishuken is easy to overlook, but step inside and you’re instantly transported to another era. Raishuken began as a noodle company back in 1910. In the 1920s, the company branched out to open its first Chinese restaurant and... More
Recommended bowl: O.G. Tokyo spot
Tucked down a narrow alleyway in the historic district of Asakusa, the shop entrance to Raishuken is easy to overlook, but step inside and you’re instantly transported to another era. Raishuken began as a noodle company back in 1910. In the 1920s, the company branched out to open its first Chinese restaurant and over time the lineage extended into other restaurants around Tokyo. In 1952, the Asakusa branch specializing in ramen opened it’s doors, and not much has changed since — a rustic kitchen, funky old decor and the walls lined with autographs from the countless Japanese celebrities who have visited over the years. The house specialty is the Tokyo classic dark shoyu ramen, served with yellow, curly chijirimen noodles, thin slices of chashu and a traditional naruto fish cake. Wontonmen, yakisoba, and Chinese-style shumai (steamed pork dumplings) flesh out the menu. Less
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- Abram Plaut added a new meal Ramen at Raifukuken (来福軒) at Raifukuken (来福軒)
Recommended bowl: Since 1954
One of the more legendary shops in the area and conveniently located right near Kurume station. The shop opened in 1954 and makes their tonkotsu soup using the 'yobimodoshi' method of adding the leftover soup at the end of each day to the stockpot for the next day. Here they use three stockpots with three different thicknesses... More
Recommended bowl: Since 1954
One of the more legendary shops in the area and conveniently located right near Kurume station. The shop opened in 1954 and makes their tonkotsu soup using the 'yobimodoshi' method of adding the leftover soup at the end of each day to the stockpot for the next day. Here they use three stockpots with three different thicknesses of soup. They've been blending the stockpots day by day for over 50 years. The noodles are supplied by Koukarō Seimen, Raifukuken's go-to noodle-maker since 1954. Less
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- Abram Plaut added a new meal Ramen at Parlor Mimi (パーラー美々) at Parlor Mimi (パーラー美々)
Recommended bowl: Mango farmers
The owners of this roadside shop are mango farmers, so the hours of the shop sometimes vary according to the fruit season and whether there is farm work to be done. The main menu item is Yaeyama soki soba, with an add-on option for sparerib w/ cartilage attached. The soup contains pork, chicken, katsuo and five types... More
Recommended bowl: Mango farmers
The owners of this roadside shop are mango farmers, so the hours of the shop sometimes vary according to the fruit season and whether there is farm work to be done. The main menu item is Yaeyama soki soba, with an add-on option for sparerib w/ cartilage attached. The soup contains pork, chicken, katsuo and five types of local vegetables. The noodles are supplied by one of the two existing noodle makers on nearby Ishigaki Island. Fresh mango juice and sometimes fresh fruit also available.
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- Abram Plaut added a new meal Ramen at Oshima (大島) at Oshima (大島)
Recommended bowl: Legit Sapporo-style
Oshima ramen serves up one of the most respectable bowls of Sapporo-style miso ramen in Tokyo. This is pretty much exactly what you get at the top shops in Sapporo. Creamy, oily miso soup, Sapporo-style curly yellow noodles. Standard toppings including grated ginger. There are some other bowls too, but almost all... More
Recommended bowl: Legit Sapporo-style
Oshima ramen serves up one of the most respectable bowls of Sapporo-style miso ramen in Tokyo. This is pretty much exactly what you get at the top shops in Sapporo. Creamy, oily miso soup, Sapporo-style curly yellow noodles. Standard toppings including grated ginger. There are some other bowls too, but almost all customers go with the miso. Try the side menu of curry rice as well. Located in a residential area and known to get crowded during the weekends, so go during the work week if you want to avoid waiting. Less
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- Abram Plaut added a new meal Ramen at Oki Shokudō (沖食堂) at Oki Shokudō (沖食堂)
Recommended bowl: Family run since '55
One of the higher ranked ramen shops in Kurume, with a history stretching back decades. First opened in 1955, the shop almost feels more like an old house than a ramen shop. Family run, only open for lunch, with rice balls to order on the side. The tonkotsu soup here is made fresh daily, unlike the continuous... More
Recommended bowl: Family run since '55
One of the higher ranked ramen shops in Kurume, with a history stretching back decades. First opened in 1955, the shop almost feels more like an old house than a ramen shop. Family run, only open for lunch, with rice balls to order on the side. The tonkotsu soup here is made fresh daily, unlike the continuous stock pot method used by so many Kyushu ramen shops. Also unique for the region: no kaedama and customers can't choose if they want their noodles served hard or soft. Less