Restaurants
- Abram Plaut added a new meal Ramen at at
Recommended bowl: Toppings extrodinaire
This shop, located out in Akabane, serves above average and quite interesting bowls of shio ramen and tsukemen. They're open late every day of the year, with a decent selection of international bottled beers available. The shio soup is almost buttery, and the noodles and soup alone are enough to satisfy. Add... More
Recommended bowl: Toppings extrodinaire
This shop, located out in Akabane, serves above average and quite interesting bowls of shio ramen and tsukemen. They're open late every day of the year, with a decent selection of international bottled beers available. The shio soup is almost buttery, and the noodles and soup alone are enough to satisfy. Add on some innovative toppings, like coffee oil and a crispy puffed rice snack, and you are set for a ramen adventure. Less
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- Abram Plaut added a new meal Ramen at Kingyo (中華蕎麦 金魚) at Kingyo (中華蕎麦 金魚)
Recommended bowl: Comfort ramen
Kingyo's shop name means goldfish, which is matched with the goldfish noren hanging at the entrance. On the menu you will find ramen, tsukemen, wontonmen, and chashumen, among other bowls. The soup here is similar to the legendary Eifukucho Taishoken — niboshi-based, with hot oil and a little fresh yuzu. The noodles... More
Recommended bowl: Comfort ramen
Kingyo's shop name means goldfish, which is matched with the goldfish noren hanging at the entrance. On the menu you will find ramen, tsukemen, wontonmen, and chashumen, among other bowls. The soup here is similar to the legendary Eifukucho Taishoken — niboshi-based, with hot oil and a little fresh yuzu. The noodles are chuka-style and made with egg. Soft and luscious pork chashu. The wontons contain minimal meat; they're almost like large flat noodles. Garnish with a dash of vinegar on your spoon. Less
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- Abram Plaut added a new meal Ramen at at Kikuya (きくや)
Recommended bowl: Premium ramen
Kikuya debuted in 2012, and later opened a second branch in Tokorozawa in 2016. These shops serve high-quality new school bowls, pushing the boundaries of ramen. They offer typical bowls like fish-based shoyu and shio, but the real draw are the specials, which change almost weekly. Oyster-based ramen topped with fresh... More
Recommended bowl: Premium ramen
Kikuya debuted in 2012, and later opened a second branch in Tokorozawa in 2016. These shops serve high-quality new school bowls, pushing the boundaries of ramen. They offer typical bowls like fish-based shoyu and shio, but the real draw are the specials, which change almost weekly. Oyster-based ramen topped with fresh oysters and ramen piled with salmon roe are some of the specials that have popped up. Regardless of what’s available at the time of your visit, even the standard bowls here are better than average. The master is a bit of a shy guy and doesn't want people to take photos of him. He is good friends with other masters of top ramen shops in western rural Tokyo. The noodles are from Kanno Seimen. Always a great eating experience. Less
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- Abram Plaut added a new meal Ramen at Kibi (中華そば きび) at Kibi (中華そば きび)
Recommended bowl: Tsukemen specialists
A small, nondescript shop up the hill just a few minutes from Meidaimae station. There are six shops total in the Kibi group in Tokyo, with a few more in Bangkok, Thailand. All of the shops have different names and concepts, and this brand in Meidaimae is probably the best. Tsukemen noodles are served with a tangy... More
Recommended bowl: Tsukemen specialists
A small, nondescript shop up the hill just a few minutes from Meidaimae station. There are six shops total in the Kibi group in Tokyo, with a few more in Bangkok, Thailand. All of the shops have different names and concepts, and this brand in Meidaimae is probably the best. Tsukemen noodles are served with a tangy shoyu-based clear pork soup. Medium-width firm straight noodles, slices of pork belly chashu, fried gyoza on the side. It hits the sweet spot every time.
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- Abram Plaut added a new meal Ramen at Ken (絢 ) at Ken (絢 )
Recommended bowl: Simple & comforting
The master of Ken ran an izakaya in Shibasaki before he opened Ken in 2013. This is a family run shop. Before Ken, the master's mom ran an okonomiyakiya in the same location. The noodles are homemade chijiremen, similar to the noodles in the Kitakata or Sano areas. Before boiling the noodles, the master pounds... More
Recommended bowl: Simple & comforting
The master of Ken ran an izakaya in Shibasaki before he opened Ken in 2013. This is a family run shop. Before Ken, the master's mom ran an okonomiyakiya in the same location. The noodles are homemade chijiremen, similar to the noodles in the Kitakata or Sano areas. Before boiling the noodles, the master pounds them to increase the bounciness. The soup is made from chicken, kelp from Hokkaido, flying fish and katsuo. No pork in the soup. No MSG. Less
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- Abram Plaut added a new meal Ramen at Kaze (らーめん風 ) at Kaze (らーめん風 )
Recommended bowl: Sapporo style yaki-miso
Kaze is run for the most part by master Yasumoto-san, who lived in Sapporo for 20 years and trained at Sora, a well-known shop there. He also helped open a branch of Sora in Las Vegas, before opening his own shop here in Tokyo in 2017. His miso ramen contains a blend of two types of Hokkaido white miso, and... More
Recommended bowl: Sapporo style yaki-miso
Kaze is run for the most part by master Yasumoto-san, who lived in Sapporo for 20 years and trained at Sora, a well-known shop there. He also helped open a branch of Sora in Las Vegas, before opening his own shop here in Tokyo in 2017. His miso ramen contains a blend of two types of Hokkaido white miso, and the noodles are shipped in directly from Sapporo. If you are feeling lavish, opt for the extra-butter topping. Less
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- Abram Plaut added a new meal Ramen at Kazahana (風花) at Kazahana (風花)
Recommended bowl: Chicken & vegetables
Kazahana is a home-style ramen shop, more popular with locals than tourists. The chicken-based soup is made with seven types of vegetables, and the shoyu tare contains two varieties of soy sauce — one from Kanazawa and one from Shōdo island, Kagawa prefecture. Most customers order the chashumen or the wonton... More
Recommended bowl: Chicken & vegetables
Kazahana is a home-style ramen shop, more popular with locals than tourists. The chicken-based soup is made with seven types of vegetables, and the shoyu tare contains two varieties of soy sauce — one from Kanazawa and one from Shōdo island, Kagawa prefecture. Most customers order the chashumen or the wonton tamagomen. When the master pulls the noodles from the pot he shakes the draining baskets low to the ground, with trance-like movements. Japanese precision. Less
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- Abram Plaut added a new meal Ramen at Kasumi (らーめん香澄 阿波座本店) at Ramen Kasumi Awaza Honten (らーめん香澄)
Recommended bowl: Niboshi & Back Fat
Master Amasaki-san trained at the reputable Osaka-based shop Junk Story and opened Kasumi in 2012. The bowls here feature a shoyu-based niboshi soup, laden with pork back fat and optionally topped with generous amounts of pork chashu. The soup is made using niboshi from Kujūkuri, Chiba and Nagasaki, as well as... More
Recommended bowl: Niboshi & Back Fat
Master Amasaki-san trained at the reputable Osaka-based shop Junk Story and opened Kasumi in 2012. The bowls here feature a shoyu-based niboshi soup, laden with pork back fat and optionally topped with generous amounts of pork chashu. The soup is made using niboshi from Kujūkuri, Chiba and Nagasaki, as well as dried shiitake mushrooms and kelp from Hokkaido. The thick-cut noodles are from Teigaku, based in Kyoto. Less
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- Abram Plaut added a new meal Ramen at Kanamachi Seimen (金町製麺) at Kanamachi Seimen (金町製麺)
Recommended bowl: Ramenya & izakaya
This shop, opened in 2010, is co-produced by the team behind Shichisai and Hantsu Endo, a famous food journalist. The shop master is Yūsuke Nagao. The core menu item is shoyu ramen, but their is also a special bowl that changes daily. The basic soup stock contains pheasants from Ehime prefecture, niboshi, chicken,... More
Recommended bowl: Ramenya & izakaya
This shop, opened in 2010, is co-produced by the team behind Shichisai and Hantsu Endo, a famous food journalist. The shop master is Yūsuke Nagao. The core menu item is shoyu ramen, but their is also a special bowl that changes daily. The basic soup stock contains pheasants from Ehime prefecture, niboshi, chicken, kelp, and vegetables. The noodles are all homemade. There are various otsumami and appetizers, as well as an abundance of alcoholic beverages. The shop almost feels more like an izakaya than a ramen shop, and it’s a place where ramen geeks often have parties and get-togethers. Less
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- Abram Plaut added a new meal Ramen at Kamunabi (神名備) at Kamu Nabi (神名備)
Recommended bowl: Spice & pea sprouts
Among Tokyo's many new, flashy ramen shops, this spot is somewhat lesser known, being an old school family-run ramen house. The bowls are unique and memorable though. If you order the chashu topping, be ready for a monster-sized slab of pork. But we recommended the ‘goma no san’ ramen— which comes with a... More
Recommended bowl: Spice & pea sprouts
Among Tokyo's many new, flashy ramen shops, this spot is somewhat lesser known, being an old school family-run ramen house. The bowls are unique and memorable though. If you order the chashu topping, be ready for a monster-sized slab of pork. But we recommended the ‘goma no san’ ramen— which comes with a mountain of fresh pea sprouts covering the entire bowl, containing a tangy soup of chili oil, vinegar, and various spices. This one is visually stunning and tasty too. A bit on the pricier side compared to your average ramen shop, but something different. Less