Restaurants
Recommended bowl: Arsenal football
Open since April 2017, the theme of this shop is apparent before you even step through the door. The master, Tanaka-san, is a huge Arsenal fan, and the shop is heavily decked out with memorabilia from the English football club. There are a few things on the menu, but the usual recommendation is probably the chūka-soba,... More
Recommended bowl: Arsenal football
Open since April 2017, the theme of this shop is apparent before you even step through the door. The master, Tanaka-san, is a huge Arsenal fan, and the shop is heavily decked out with memorabilia from the English football club. There are a few things on the menu, but the usual recommendation is probably the chūka-soba, made with a shellfish dashi soup, shoyu tare, and topped with duck fat. The noodles are supplied by Mikawaya Seimen, and the toppings include both duck and pork chashu, as well as assorted shellfish niboshi that have been rehydrated with olive oil. Less
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- Abram Plaut added a new meal Ramen at Noodle Kitchen TERRA (テラ) at Noodle Kitchen TERRA (テラ)
Recommended bowl: Handmade & local
This shop prepares fresh, handmade noodles every day using flour from Hokkaido along with all-natural Mongolian kansui (alkaline). All of the water that goes into the noodles and soup is sourced from nearby Mount Haku, a potentially active volcano. The dashi is animal-based without the use of any preservatives. Both... More
Recommended bowl: Handmade & local
This shop prepares fresh, handmade noodles every day using flour from Hokkaido along with all-natural Mongolian kansui (alkaline). All of the water that goes into the noodles and soup is sourced from nearby Mount Haku, a potentially active volcano. The dashi is animal-based without the use of any preservatives. Both chicken and pork chashu toppings. Simple, refined, quality. Less
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- Abram Plaut added a new meal Ramen at Noboru (自家製麺 のぼる) at Noboru (自家製麺 のぼる)
Recommended bowl: Everything handmade
One of the higher ranked ramen shops in Kanazawa, and a proud purveyor of fresh, house-made noodles. Various dishes adorn the menu of this local favorite, including fish-based soups and tsukemen options; but the go-to is most likely the 'kyō ramen', with a savory, umami-rich soup made from both kochin and shamo... More
Recommended bowl: Everything handmade
One of the higher ranked ramen shops in Kanazawa, and a proud purveyor of fresh, house-made noodles. Various dishes adorn the menu of this local favorite, including fish-based soups and tsukemen options; but the go-to is most likely the 'kyō ramen', with a savory, umami-rich soup made from both kochin and shamo chickens. Topped with low-temperature-cooked pork chashu, a succulent egg and green negi, this bowl is one of Kanazawa's choice offerings. Less
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- Abram Plaut added a new meal Ramen at Nishino (中華蕎麦にし乃) at Chuka Soba Nishino (中華蕎麦にし乃)
Recommended bowl: Sansho soba
Open since February 2017, Nishino a collaboration between the former masters of two well-known shops, Koike in Kamikitazawa and Sakamoto 01 in Ojikamiya. The bowls here are simple — a shoyu-based chūka soba and an even lighter sansho soba. No MSG, just pure ingredients. The dashi soup is a clear and refreshing fish-base... More
Recommended bowl: Sansho soba
Open since February 2017, Nishino a collaboration between the former masters of two well-known shops, Koike in Kamikitazawa and Sakamoto 01 in Ojikamiya. The bowls here are simple — a shoyu-based chūka soba and an even lighter sansho soba. No MSG, just pure ingredients. The dashi soup is a clear and refreshing fish-base and the balance with the fragrant sansho peppercorns is a marvelous match. Thin, firm Murakami Asahi Seimen noodles. The chashu is tender, slightly smoky and done in the teon style (low temperature & slow cooked). These bowls are not massive, so it’s recommended to order extra ‘kaedama’ noodles that come flavored with sauce and fish powder. You mix them up and can eat them as is, with vinegar, dipped into your ramen ramen soup, or just dumped into your ramen bowl. Less
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- Abram Plaut added a new meal Ramen at Nishikawa (麺屋 西川) at Nishikawa (麺屋 西川)
Recommended bowl: New school beef style
Open since December 2015 and located just one minute by foot from Akebonobashi station, this is a casual ramen shop with tables for large parties in addition to counter seating. The go-to dish on the menu is the beef ramen, which contains a soup stock made with beef leg bones, necks, tails, and tendons. The roast... More
Recommended bowl: New school beef style
Open since December 2015 and located just one minute by foot from Akebonobashi station, this is a casual ramen shop with tables for large parties in addition to counter seating. The go-to dish on the menu is the beef ramen, which contains a soup stock made with beef leg bones, necks, tails, and tendons. The roast beef slices that top the bowls are house-made. The soup is clear and drinkable. For those who want something richer, there is also a creamier tonkotsu on the menu. Less
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- Abram Plaut added a new meal Ramen at at Nihonbashi Seimenan Nanahasu (日本橋 製麺庵 なな蓮)
Recommended bowl: Nice homemade noodles
This shop is known for its housemade noodles, with both ramen and tsukemen on the menu. You have the option of strong dashi — which makes for a punchy cloudy soup— or light dashi, which is a clean, clear soup. The soup is made from chicken, pork and gyokai. Soy sauce is sourced from Akita prefecture. The... More
Recommended bowl: Nice homemade noodles
This shop is known for its housemade noodles, with both ramen and tsukemen on the menu. You have the option of strong dashi — which makes for a punchy cloudy soup— or light dashi, which is a clean, clear soup. The soup is made from chicken, pork and gyokai. Soy sauce is sourced from Akita prefecture. The master trained at Basso Drillman, also known for excellent handmade noodles. Less
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- Abram Plaut added a new meal Ramen at Nakiryū (鳴龍 ) at NAKIRYU (創作麺工房 鳴龍)
Recommended bowl: New school style
This shop has been around since 2012, but didn’t really gain fame until 2016 when they picked up a Michelin star. Although many order the tantanmen, their shoyu ramen is probably the recommended dish. Both chicken and beef bones are used in the soup, as well as raw oysters. Shoyu from Wakayama goes into the tare.... More
Recommended bowl: New school style
This shop has been around since 2012, but didn’t really gain fame until 2016 when they picked up a Michelin star. Although many order the tantanmen, their shoyu ramen is probably the recommended dish. Both chicken and beef bones are used in the soup, as well as raw oysters. Shoyu from Wakayama goes into the tare. The noodles are made in-house with four kinds of Japanese flour. Available during dinnertime only: a side dish of roasted pork, which is a must order. Less
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- Abram Plaut added a new meal Ramen at Nakamoto (蒙古タンメン中本 上板橋本店) at Nakamoto (蒙古タンメン中本 上板橋本店)
Recommended bowl: Spicy ramen king
This famous shop has a long history dating back to the 1960’s. After the original owner retired, a longtime customer took over and helped open more than a dozen other branches in the Tokyo area. The shop is known for its famous dish of mouko tanmen, which is basically a version of tanmen with spicy mabo tofu added... More
Recommended bowl: Spicy ramen king
This famous shop has a long history dating back to the 1960’s. After the original owner retired, a longtime customer took over and helped open more than a dozen other branches in the Tokyo area. The shop is known for its famous dish of mouko tanmen, which is basically a version of tanmen with spicy mabo tofu added on top. The shop also has countless other spicy bowls and is widely regarded as one of the best shops for spicy ramen in Tokyo. This is the OG flagship in Itabashi-ku but you can try this bowl at one of the many central Tokyo outposts. Less
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- Abram Plaut added a new meal Ramen at Nagahama Number One (長浜ナンバーワン 祇園店) at Nagahama Number One (長浜ナンバーワン 祇園店)
Recommended bowl: Creamy Nagahama style
A famous and historical Nagahama-style tonkotsu ramen shop. When this shop first opened in 1971 it was a yatai, or outdoor food stall on the street. At that time the name was Shouryuken. Later on, the master changed the name to Nagahama Number One because he wanted to be the best ramen shop in his region. The... More
Recommended bowl: Creamy Nagahama style
A famous and historical Nagahama-style tonkotsu ramen shop. When this shop first opened in 1971 it was a yatai, or outdoor food stall on the street. At that time the name was Shouryuken. Later on, the master changed the name to Nagahama Number One because he wanted to be the best ramen shop in his region. The shop now has numerous locations in Japan (close to 10 branches in Fukuoka alone) and overseas. Less
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- Abram Plaut added a new meal Ramen at Muteppou (無鉄砲 中野店) at Muteppou (無鉄砲 中野店)
Recommended bowl: Extra-thick tonkotsu
A super famous tonkotsu shop chain from Nara run by master Akasako-san. The group has a few branches in Japan, in locations including Osaka and Tokyo. This Nakano-ku branch is absolutely legit. There is at least one apprentice in the shop 24/7 stirring the massive pots of liquid pork with a huge steel rod. The... More
Recommended bowl: Extra-thick tonkotsu
A super famous tonkotsu shop chain from Nara run by master Akasako-san. The group has a few branches in Japan, in locations including Osaka and Tokyo. This Nakano-ku branch is absolutely legit. There is at least one apprentice in the shop 24/7 stirring the massive pots of liquid pork with a huge steel rod. The result is an extra thick soup where you can almost taste the bone. Somehow Muteppou has found a way to boil out all of the porky funk, creating a soup with all the goodness and richness of tonkotsu but without the smell. A must-hit for serious tonkostu fans. Less