Restaurants
- Abram Plaut added a new meal Ramen at Kunatsuyu (来夏世) at Kunatsuyu (来夏世)
Recommended bowl: Yaeyama style
Visting this cozy spot feels like stepping into a Japanese family's home. The menu is extremely simple, just local Yaeyama-style soba, and various sides of handmade rice. The soup is very light, with katsuo dashi and thin strips of ham laid atop the bowls. The focus has to be the classic local noodles — medium width... More
Recommended bowl: Yaeyama style
Visting this cozy spot feels like stepping into a Japanese family's home. The menu is extremely simple, just local Yaeyama-style soba, and various sides of handmade rice. The soup is very light, with katsuo dashi and thin strips of ham laid atop the bowls. The focus has to be the classic local noodles — medium width and with a smooth chew; handmade on the island of course. The shop is open for just three hours over lunchtime. Less
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- Abram Plaut added a new meal Ramen at Koufuku (香福) at Koufuku (香福)
Recommended bowl: Good chashumen
One of the newer shops in central Kitakata along the main road, open since 2012. Most customers go for the chashumen, which comes layered with thin, fatty slices of pork. Tables, counter, and zashiki-style seating, the common setup among Kitakata ramen shops.
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- Abram Plaut added a new meal Ramen at Kottsu Iccho (特麺コツ一丁ラーメン) at Kottsu Iccho (特麺コツ一丁ラーメン)
Recommended bowl: Better than Hope-ken
Kottsu Iccho is run by a solitary master who does everything himself, from preparing of the all ingredients to making the noodles from scratch. He also runs a clean and tidy shop. The master trained at the well known shop Hopu-ken in Sendagaya for three years prior to opening Kottsu Iccho in 2000. Just like Hopu-ken,... More
Recommended bowl: Better than Hope-ken
Kottsu Iccho is run by a solitary master who does everything himself, from preparing of the all ingredients to making the noodles from scratch. He also runs a clean and tidy shop. The master trained at the well known shop Hopu-ken in Sendagaya for three years prior to opening Kottsu Iccho in 2000. Just like Hopu-ken, the soup here is a tonkotsu-shoyu base with pork fat on top. Before the bowl arrives the master will ask you if you want garlic. This shop isn't competitively ranked, but it draws a steady stream of loyal regulars. Less
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- Abram Plaut added a new meal Ramen at Kosaimen Inosho (濃菜麺 井の庄) at Kosaimen Inosho (濃菜麺 井の庄)
Recommended bowl: Creamy tonkotsu
This is the second outpost of the well known shop Inosho, run by Tomohiro Yamada, serving up a creamy bowl of tonkotsu. Peanut butter goes into the soup to make it extra smooth. The spicy option is especially popular and recommended; it comes served with an aggressive amount of chili flakes and chili oil. Six types... More
Recommended bowl: Creamy tonkotsu
This is the second outpost of the well known shop Inosho, run by Tomohiro Yamada, serving up a creamy bowl of tonkotsu. Peanut butter goes into the soup to make it extra smooth. The spicy option is especially popular and recommended; it comes served with an aggressive amount of chili flakes and chili oil. Six types of vegetable toppings are available, allowing customers to build their own bowl. The noodles are from Mikawaya Seimen. Less
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- Abram Plaut added a new meal Ramen at Kokoro No Aji Seimen (心の味製麺 平井店) at Kokoro No Aji Seimen (心の味製麺 平井店)
Recommended bowl: Tomita-san's little bro
Kokoro No Aji Seimen
Kokoro No Aji Seimen is a spin-off creation from Tomita-san, master of the acclaimed Tomita in Matsudo. The taste here hews closely to original shop, but the tonkotsu gyokai soup is just slightly watered down (in a good way!).
Tomita's soup is incredibly rich and bold. Ramen heads go... More
Recommended bowl: Tomita-san's little bro
Kokoro No Aji Seimen
Kokoro No Aji Seimen is a spin-off creation from Tomita-san, master of the acclaimed Tomita in Matsudo. The taste here hews closely to original shop, but the tonkotsu gyokai soup is just slightly watered down (in a good way!).
Tomita's soup is incredibly rich and bold. Ramen heads go nuts for it, but some novices and lighter eaters can find it overwhelming. The bowl at Kokoro is brighter and more accessible. You could take your whole family here and everyone would enjoy it. There are 23 seats and spacious table seating.
As with all Tomita-san productions, all of the ingredients – noodles, pork, egg, etc. –are carefully sourced and immaculately presented. Ramen is on the menu, but the tsukemen is the way to go. Less
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- Abram Plaut added a new meal Ramen at Kokoro (麺屋こころ 大岡山本店) at Kokoro (麺屋こころ 大岡山本店)
Recommended bowl: Hanabi disciple
The master of Kokoro was an original apprentice of the famous Taiwan mazesoba shop Hanabi in Nagoya before opening his own outpost in Tokyo in 2014. The brand has since expanded to 18 branches (and counting), all of them serving the original's beloved bowls of Taiwan mazesoba and Taiwan ramen — beef and pork, garlic,... More
Recommended bowl: Hanabi disciple
The master of Kokoro was an original apprentice of the famous Taiwan mazesoba shop Hanabi in Nagoya before opening his own outpost in Tokyo in 2014. The brand has since expanded to 18 branches (and counting), all of them serving the original's beloved bowls of Taiwan mazesoba and Taiwan ramen — beef and pork, garlic, spices, chives and lots of chilis. Various bowls and topping combinations are available. No surprise that this places crushes. Less
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- Abram Plaut added a new meal Ramen at Kojimaryū (小島流) at Kojimaryū (小島流)
Recommended bowl: Quaint & simple
One of the more unique ramen shops out there. The master, Kojima-san, used to be a chef in an Italian restaurant. He runs the shop with one staff and serves a light, chicken-based ramen with shio and shoyu versions. Limited seasonal bowls are also available. At night, there are various side dishes (always changing)... More
Recommended bowl: Quaint & simple
One of the more unique ramen shops out there. The master, Kojima-san, used to be a chef in an Italian restaurant. He runs the shop with one staff and serves a light, chicken-based ramen with shio and shoyu versions. Limited seasonal bowls are also available. At night, there are various side dishes (always changing) and a selection of different alcohols like sake, shochu, and wine. Less
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- Abram Plaut added a new meal Ramen at Kitakataya (喜多方屋) at Kitakataya (喜多方屋)
Recommended bowl: Legit Kitakata ramen
Kitakataya is the first Kitakata-style ramen shop to ever open in Tokyo, now in business over 40 years. Family owned and operated, it’s more of a restaurant than just a ramen shop — serving various Chinese style dishes, yaki-gyoza, even occasionally basashi (raw horse sashimi) from Kitakata. The master will... More
Recommended bowl: Legit Kitakata ramen
Kitakataya is the first Kitakata-style ramen shop to ever open in Tokyo, now in business over 40 years. Family owned and operated, it’s more of a restaurant than just a ramen shop — serving various Chinese style dishes, yaki-gyoza, even occasionally basashi (raw horse sashimi) from Kitakata. The master will hang a sign out front to indicate whether horse meat is available or not. Master Hiroshi Saito hails from Kitakata himself, and makes ramen how he likes it. An authentic and original Japanese experience. Less
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- Abram Plaut added a new meal Ramen at Kita Otsuka Ramen (北大塚ラーメン) at Kita Ootsuka Ramen (北大塚ラーメン)
Recommended bowl: Excellent chashumen
This shop is all about one thing: chashu men. Nearly every customer orders it, so avoid the tail end of lunch and dinner hours, as it often runs out. The soup is a clear, tasty shoyu – perhaps with just a dash of tonkotsu. Although the soup is simple, it comes layered with big, soft, juicy strips of fatty... More
Recommended bowl: Excellent chashumen
This shop is all about one thing: chashu men. Nearly every customer orders it, so avoid the tail end of lunch and dinner hours, as it often runs out. The soup is a clear, tasty shoyu – perhaps with just a dash of tonkotsu. Although the soup is simple, it comes layered with big, soft, juicy strips of fatty chashu. Meat lovers will crush this bowl.
The shop is about five minutes walk from Otsuka station on the JR Yamanote line, which is highly accessible. Expect it to be busy. The only downside is the slightly small-ish serving sizes. If you're a big eater, order extra toppings or the large portion of noodles. Less
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- Abram Plaut added a new meal Ramen at Kinoko (らぁめん 喜乃壺) at Ramen Kinoko (らぁめん 喜乃壺)
Recommended bowl: Elite bowls
This countryside shop in Tsukuba serves an assortment of handcrafted high-quality bowls. As you enter the shop, place your order on the ticket machine before taking a seat at the counter facing the open kitchen, or at one of the tables on the opposite side of the room. Niboshi ramen, shio ramen, tsukemen — all delicious... More
Recommended bowl: Elite bowls
This countryside shop in Tsukuba serves an assortment of handcrafted high-quality bowls. As you enter the shop, place your order on the ticket machine before taking a seat at the counter facing the open kitchen, or at one of the tables on the opposite side of the room. Niboshi ramen, shio ramen, tsukemen — all delicious and worth trying. But the real gem of the menu may be the Taiwan ramen, an excellent spicy bowl tinted red from the chilis. Less