Restaurants
- Abram Plaut added a new meal Ramen at Musashiya (武蔵家 ) at Musashiya (武蔵家 )
Recommended bowl: Drinkable IEKEI
Typical IEKEI ramen here — you can smell the pork soup cooking as you near the shop. The soup here is a little bit lighter than typical IEKEI though. Not as strong and thick as the standard, and a little bit easier to drink. There is also an Ago Shio ramen, for something different but also still IEKEI-based. Master... More
Recommended bowl: Drinkable IEKEI
Typical IEKEI ramen here — you can smell the pork soup cooking as you near the shop. The soup here is a little bit lighter than typical IEKEI though. Not as strong and thick as the standard, and a little bit easier to drink. There is also an Ago Shio ramen, for something different but also still IEKEI-based. Master Fujisaki-san’s brother also has a ramen shop in Okinawa. Less
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- Abram Plaut added a new meal Ramen at Musashino (むさし野) at Ajitokoro Musashino (味処 むさし野)
Recommended bowl: Ramen fine dining
This shop in rural Chiba is a bit hard to find. There isn’t much of a sign, you just have to know where to look. Inside, the setting is relaxed and neat, almost like a nice izakaya or dining bar. The noodles are special ordered from Aomori, and you can choose from a few different soups. There are seasonal rice... More
Recommended bowl: Ramen fine dining
This shop in rural Chiba is a bit hard to find. There isn’t much of a sign, you just have to know where to look. Inside, the setting is relaxed and neat, almost like a nice izakaya or dining bar. The noodles are special ordered from Aomori, and you can choose from a few different soups. There are seasonal rice bowls topped with sashimi or raw shellfish, which most customers tend to order as a side. The pace here is slower than your typical ramen shop. Take your time, have a drink, enjoy your meal. Less
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- Abram Plaut added a new meal Ramen at Murasakiyama (むらさき山) at Murasaki Yama (むらさき山)
Recommended bowl: Tonkotsu specialists
This shop specializes in tonkotsu and claims to simmer its pork bones for at least 10 hours. The bones used are mostly the hind legs, due to their high marrow content rich in umami. Pork is the main component but the soup also contains some chicken, niboshi and katsuo. It's cleaner-tasting than your average tonkotsu... More
Recommended bowl: Tonkotsu specialists
This shop specializes in tonkotsu and claims to simmer its pork bones for at least 10 hours. The bones used are mostly the hind legs, due to their high marrow content rich in umami. Pork is the main component but the soup also contains some chicken, niboshi and katsuo. It's cleaner-tasting than your average tonkotsu soup, and they do not us any additives or MSG. The ramen, tsukemen and spicy options are all worth trying, and many customers seem to order extra cuts of pork chashu topping, which is slow-cooked at a low temperature. Friendly staff and open every day. Less
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- Abram Plaut added a new meal Ramen at Morris ( ) at morris (モリス)
Recommended bowl: Amazing noodles!
This is new-school ramen at its finest. Located on a long shotengai near Oyama station in Itabashi-ku, Morris looks on first glance like an ordinary neighborhood ramen spot. The master, Tetsuji Matsuda, works behind a long wooden counter, and a noodle-making room can be seen in the back of the shop. Ramen and tsuke-soba... More
Recommended bowl: Amazing noodles!
This is new-school ramen at its finest. Located on a long shotengai near Oyama station in Itabashi-ku, Morris looks on first glance like an ordinary neighborhood ramen spot. The master, Tetsuji Matsuda, works behind a long wooden counter, and a noodle-making room can be seen in the back of the shop. Ramen and tsuke-soba are served. You can't go wrong — they both crush.
Morris' soup is a silky, golden mixture of gyokai, chicken and pork. The freshly made thick tsukemen noodles and thinner ramen noodles both have a springy consistency and bold flavor. The toppings excel, too — an egg with a sweet, orange yolk matched with generous slabs of soft, flavorful chashu.
If the name strikes you as curious, there is indeed a story there. Matsuda-san is a big fan of former Major League Baseball pitcher Jim Morris. Randomly, they share the same birthday, January 19. Less
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- Abram Plaut added a new meal Ramen at Mogi (ラーメン茂木) at ramem mogi (ラーメン茂木)
Recommended bowl: Light tonkotsu wontonmen
The master of Mogi previously worked at a meat shop before training at the well known ramen shop Koya in Yotsuya for three years. He then opened Mogi in Sangenjaya in 1994. The influence of Koya is apparent, as the bowls here have a similar composition of light chicken and pork-based soup with thin noodles,... More
Recommended bowl: Light tonkotsu wontonmen
The master of Mogi previously worked at a meat shop before training at the well known ramen shop Koya in Yotsuya for three years. He then opened Mogi in Sangenjaya in 1994. The influence of Koya is apparent, as the bowls here have a similar composition of light chicken and pork-based soup with thin noodles, pork belly chashu and diced chives. The wontonmen is the standard go-to, as are the gyoza. Less
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- Abram Plaut added a new meal Ramen at Mizuno (生姜ラーメン みづの ) at Mizuno (生姜ラーメン みづの )
Recommended bowl: Ginger ramen
In Asahikawa, 'ginger ramen' means one thing: Mizuno. This old school shop is run by an elderly couple and has been open since 1967. Although there are multiple bowls on the menu, pretty much everyone will tell you to get the shouga (ginger) ramen. The broth is a clear soup made from pork bones with a shoyu tare, and... More
Recommended bowl: Ginger ramen
In Asahikawa, 'ginger ramen' means one thing: Mizuno. This old school shop is run by an elderly couple and has been open since 1967. Although there are multiple bowls on the menu, pretty much everyone will tell you to get the shouga (ginger) ramen. The broth is a clear soup made from pork bones with a shoyu tare, and each bowl gets a spoonful of grated ginger from Kochi prefecture that instantly dissolves into the soup. Noodles are supplied by Kato Ramen, a local purveyor based in Asahikawa. Less
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- Abram Plaut added a new meal Ramen at Mitsuruya (らあめん 満家) at Mitsuruya (らあめん 満家)
Recommended bowl: Raw egg & natto
Mitsuruya is located in the same space as multiple prior ramen shops which didn’t manage to last. The master of Mitsuruya trained at the well known shop Manrai in Shinjuku. The menu here carries Manrai's influence commendably. Ramen and tsukemen are available, both served with a salty shoyu soup, nori seaweed and... More
Recommended bowl: Raw egg & natto
Mitsuruya is located in the same space as multiple prior ramen shops which didn’t manage to last. The master of Mitsuruya trained at the well known shop Manrai in Shinjuku. The menu here carries Manrai's influence commendably. Ramen and tsukemen are available, both served with a salty shoyu soup, nori seaweed and thick-cut pork chashu. Aside from the standard menu the most popular bowls seem to be the nattō ramen or nattō tsukemen, served with fermented soy beans and a raw egg as the name suggests. Good stuff. Less
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- Abram Plaut added a new meal Ramen at Misen (郭 政良 味仙) at Misen (郭 政良 味仙)
Recommended bowl: Nagoya heat
Open since 2016, this is the first Tokyo branch of Misen, the renowned originator of Japanese-style ‘Taiwan Ramen’ — i.e., chicken-based soup with thin, curly noodles, topped with chives, minced pork and lots of chili pepper. It's spicy-hot but also super flavorful. Of course, nothing compares to the head branch,... More
Recommended bowl: Nagoya heat
Open since 2016, this is the first Tokyo branch of Misen, the renowned originator of Japanese-style ‘Taiwan Ramen’ — i.e., chicken-based soup with thin, curly noodles, topped with chives, minced pork and lots of chili pepper. It's spicy-hot but also super flavorful. Of course, nothing compares to the head branch, which has been open for over 60 years in Nagoya; but this small outpost still delivers a wicked punch. Less
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- Abram Plaut added a new meal Ramen at Misato (ミサト) at Misato (ミサト)
Recommended bowl: Snow-like fat
Decked out in the colors red and white, Misato in Higashi Shinjuku is easy to spot. The bowls here offer a light, clear soup, with a strong punch of pork fat flavor. The broth is made from pork, chicken and vegetables, and comes showered in ‘snow-like’ (according to a sign in the shop) pork back fat, delivering a... More
Recommended bowl: Snow-like fat
Decked out in the colors red and white, Misato in Higashi Shinjuku is easy to spot. The bowls here offer a light, clear soup, with a strong punch of pork fat flavor. The broth is made from pork, chicken and vegetables, and comes showered in ‘snow-like’ (according to a sign in the shop) pork back fat, delivering a sweetness that balances perfectly. Toppings include thin slices of fatty pork belly chashu, menma and negi. Misato is one of those shops that isn’t stand-out famous, but satisfies every time. Less
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- Abram Plaut added a new meal Ramen at Menya Takahashi (麺屋 高橋) at Menya Takahashi (麺屋 高橋)
Recommended bowl: Rich tsukemen
Run by master Takashi-san (naturally), this highly ranked shop is a go-to local tsukemen spot, serving a rich, heavy soup. The stock is a tonkotsu-gyokai base made from pork bones and niboshi; it can be ordered regular, spicy or with miso. The thick, semi-flat noodles are supplied by a well-known local purveyor Kanejin.... More
Recommended bowl: Rich tsukemen
Run by master Takashi-san (naturally), this highly ranked shop is a go-to local tsukemen spot, serving a rich, heavy soup. The stock is a tonkotsu-gyokai base made from pork bones and niboshi; it can be ordered regular, spicy or with miso. The thick, semi-flat noodles are supplied by a well-known local purveyor Kanejin. Another shop specialty is the menma (pickled bamboo shoots), cut extra-thick and house-made with a nice marinade. Located just a few minutes from Sapporo Dome, as well as Tsukisamu onsen. Open since 2008. Less