Restaurants
- Abram Plaut added a new meal Dinner at Gotanda at Chuukasoba Mukan (中華蕎麦 無冠)
ホタテ / Hotate / Chūka Soba Mukan — Gotanda, Tokyo
Hotate (scallop) based shio soup also uses chicken and kombu. Medium-thick wavy noodles are supplied by Mikawaya Seimen. Toppings feature slices of rare pork chashu, ajitama, scallop and enoki ajillo, menma, iwanori and chopped negi. The standard menu consists of oyster ramen, this scallop... More
ホタテ / Hotate / Chūka Soba Mukan — Gotanda, Tokyo
Hotate (scallop) based shio soup also uses chicken and kombu. Medium-thick wavy noodles are supplied by Mikawaya Seimen. Toppings feature slices of rare pork chashu, ajitama, scallop and enoki ajillo, menma, iwanori and chopped negi. The standard menu consists of oyster ramen, this scallop version is a limited offering that was available during the month of April 2024.
Master Komatsuzaki-san established the ramen shop Soupmen in Itabashi in 2018. Eventually he sold the brand and founded another, opening Mukan in Nakano-Sakaue in May of 2022. This is the 2nd store in the group, with a third branch now located in Hatsudai. Six seats. Open since November 24th, 2022 Less
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- Abram Plaut added a new meal Dinner at Hatsudai at 麺酒家タケイメン
黒担々麺 / Kuro Tantanmen / Menshuka Takeimen — Hatsudai, Tokyo
Sesame based soup is paired with medium thick wavy noodles by Kanno Seimen. Topped with spiced ground pork, bean sprouts, negi, peanuts and togarashi. This black sesame offering is limited, regular tantanmen and a soupless version form the main menu.
Takeimen was founded by... More
黒担々麺 / Kuro Tantanmen / Menshuka Takeimen — Hatsudai, Tokyo
Sesame based soup is paired with medium thick wavy noodles by Kanno Seimen. Topped with spiced ground pork, bean sprouts, negi, peanuts and togarashi. This black sesame offering is limited, regular tantanmen and a soupless version form the main menu.
Takeimen was founded by actor and noodle enthusiast master Yousuke Takei-san. He first established the brand in late 2022 and operated as a pop-up at the Last Order Bar in Hatsudai for almost a year before finding his own space nearby. The new shop is both a ramen restaurant and a drinking bar. Open since April 1st, 2024 @takeimen_slurp Less
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特製中華そば / Tokusei Chūka Soba / Chūka Soba Marutaya — Iwade, Wakayama
Wakayama style ramen contains a soup of pork and chicken bones, cooked over high heat for eight hours to bring out the maximum amount of flavor and richness. Medium width straight low hydration noodles are housemade with a combination of strong and medium strength... More
特製中華そば / Tokusei Chūka Soba / Chūka Soba Marutaya — Iwade, Wakayama
Wakayama style ramen contains a soup of pork and chicken bones, cooked over high heat for eight hours to bring out the maximum amount of flavor and richness. Medium width straight low hydration noodles are housemade with a combination of strong and medium strength wheat flours. The shoyu tare is made by simmering pork chashu in soy sauce. The chashu uses sangenton pork (a cross of three breeds), seasoned with secret shoyu tare and slow cooked. The pork is left to rest overnight and then sliced thinly using a special slicer. Also topped with menma, negi and kamaboko.
Master Maruta-san trained for three years at the legendary Wakayama ramen shop Ide Shōten before going independent. 25+ seats. Marutaya Iwade flagship open since 2002 (relocated in 2010). Five branches total in Wakayama. @chukasoba_marutaya Less
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ラーメン / Ramen / Ramen Ikedaya — Takadanobaba, Tokyo
Emulsified tonkotsu-shoyu soup uses domestic pork and kaeshi (tare) made with Kaneshi brand shoyu. Served with thick low-hydration homemade noodles containing Ōshon flour. Topped with generous slabs of stewed pork chashu, bean sprouts and cabbage (9:1 ratio), chopped garlic, togarashi... More
ラーメン / Ramen / Ramen Ikedaya — Takadanobaba, Tokyo
Emulsified tonkotsu-shoyu soup uses domestic pork and kaeshi (tare) made with Kaneshi brand shoyu. Served with thick low-hydration homemade noodles containing Ōshon flour. Topped with generous slabs of stewed pork chashu, bean sprouts and cabbage (9:1 ratio), chopped garlic, togarashi chili and burnt garlic.
This Kansai Jiro style brand has been based in Ichijoji, Kyoto since 2011. The Takadanobaba branch is run by shop manager Miyake-san, who was first a customer of the Ikedaya flagship in Kyoto before becoming an employee and eventually working his way up to store manager. Even at the Tokyo branch, he talks to customers in his native Kansai dialect. 12 seats. Open since January 7th, 2023. Less
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- Abram Plaut added a new meal Dinner at Setagaya, Tokyo at ラーメン親爺 Oyaji
ラーメン / Ramen / Ramensō Rekishi wo Kizame — Setagaya, Tokyo
Jiro style tonkotsu-shoyu soup consists of emulsified pork bones and pork fat. Thick and curly low-hydration noodles are made each morning by the shop’s manager. Topped with pork chashu, bean sprouts, cabbage, pork fat and chopped garlic (“zen-mashi” call).
Ramensō Rekishi... More
ラーメン / Ramen / Ramensō Rekishi wo Kizame — Setagaya, Tokyo
Jiro style tonkotsu-shoyu soup consists of emulsified pork bones and pork fat. Thick and curly low-hydration noodles are made each morning by the shop’s manager. Topped with pork chashu, bean sprouts, cabbage, pork fat and chopped garlic (“zen-mashi” call).
Ramensō Rekishi wo Kizame is a Jiro style ramen shop based in Osaka, open since 2010. This Setagaya branch is the brand’s first store in Tokyo. 11 seats. Since February 6th, 2022 @rekishi_setagaya Less
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- Abram Plaut added a new meal Dinner at 新華楼 at もやしそば 己城(みき)
もやしそば / Moyashi Soba / Shinkarō — Sangenjaya, Tokyo
Shoyu soup is made using chicken bones and pig feet. Thin curly noodles are by Ebara Jōnan Seimen. Topped with wok-fried bean sprouts, cabbage, carrots, garlic chives and pork. Gyoza on the side, over 30 dishes total on the menu.
Master Kurosu-san’s father worked at Shinkarō... More
もやしそば / Moyashi Soba / Shinkarō — Sangenjaya, Tokyo
Shoyu soup is made using chicken bones and pig feet. Thin curly noodles are by Ebara Jōnan Seimen. Topped with wok-fried bean sprouts, cabbage, carrots, garlic chives and pork. Gyoza on the side, over 30 dishes total on the menu.
Master Kurosu-san’s father worked at Shinkarō in Shibuya (now closed), where he trained under a Chinese master. This shop is a noren-wake branch. Kurosu-san runs the business together with his wife. 16 seats. Since September 6th, 1973. Less
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担々麺 / Tantanmen / Blood Moon — Shimbashi, Tokyo
The soup uses a broth made from chicken and various dried ingredients like freshwater clams, Hokkaido kombu and shiitake mushrooms. Combined with homemade sesame paste, chili oil (containing four kinds of peppers) and cashew nuts. Low hydration whole grain noodles are made by Kanno Seimen. The... More
担々麺 / Tantanmen / Blood Moon — Shimbashi, Tokyo
The soup uses a broth made from chicken and various dried ingredients like freshwater clams, Hokkaido kombu and shiitake mushrooms. Combined with homemade sesame paste, chili oil (containing four kinds of peppers) and cashew nuts. Low hydration whole grain noodles are made by Kanno Seimen. The niku-miso topping uses coarsely ground domestic pork seasoned with Chinese soy sauce and several spices. Also topped with green vegetables, negi and ground peppercorns. Boiled gyoza and chicken rice bowl on the side.
Produced by the tantanmen shop Noodle House Nishikigoi in Kinshichō. Eight seats (Chinese style bar on 2nd floor). Since October 11th, 2021 @bloodmoon.noodles Less
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- Abram Plaut added a new meal Dinner at Ogikubo at Menya Ramen
ラーメン / Ramen / Menya Ryō — Ogikubo, Tokyo
Yokohama iekei style ramen, made with rich tonkotsu-shoyu pork bone soup. Chicken oil is rendered from a mix of both young and old chickens. Noodles are supplied by Sakai Seimen. Topped with tsurushiyaki style grilled pork chashu, komatsuna (Japanese mustard spinach) and nori. White rice on the... More
ラーメン / Ramen / Menya Ryō — Ogikubo, Tokyo
Yokohama iekei style ramen, made with rich tonkotsu-shoyu pork bone soup. Chicken oil is rendered from a mix of both young and old chickens. Noodles are supplied by Sakai Seimen. Topped with tsurushiyaki style grilled pork chashu, komatsuna (Japanese mustard spinach) and nori. White rice on the side.
Run by master Ryo Okamoto-san, who has worked at ramen shops since the time he was in high school (from 2007). He worked at the Waseda branch of Budouka for three years and became store manager, then helped open Budouka Ryō in Seijogakuen-mae (also as the store manager). In total, he worked 15 years at Budouka before going independant. Eight seats. Open since October 26th, 2022 @menyaryo Less
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- Abram Plaut added a new meal Ramen at Shinga (新雅) at Shinga (新雅)
Recommended bowl: Neighborhood joint
This family-run shop has been in operation for 46 years and counting, yet it relocated to a new location in Edogawabashi in 2015. It's more of a Chinese restaurant than a pure ramen shop, but all of the dishes are legit. Neighborhood regulars consistently for a line out front during peak business hours. The menu... More
Recommended bowl: Neighborhood joint
This family-run shop has been in operation for 46 years and counting, yet it relocated to a new location in Edogawabashi in 2015. It's more of a Chinese restaurant than a pure ramen shop, but all of the dishes are legit. Neighborhood regulars consistently for a line out front during peak business hours. The menu includes freshly made versions of the Chinese classics, such as cha-han (fried rice), gyoza, vegetable stir-fry — and of course ramen. The most popular bowl seems to be the 'nira soba,' which comes with a salty, shoyu-based soup, Sapporo Seimen noodles and a heap of wok stir-fried 'nira' (garlic chives) on top. Order some gyoza or rice on the side for full satisfaction. Less
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- Abram Plaut added a new meal Ramen at Seino Kintetsu (清乃 近鉄店) at Seino (清乃)
Recommended bowl: Superstar satellite
For those who don't have the time to venture to the legendary 'Wa Dining Seino' deep in the Wakayama countryside, there's this second outpost located in the basement of the Kintetsu Department Store near Wakayama station. Everything served here comes straight from the flagship, so you know the quality is going... More
Recommended bowl: Superstar satellite
For those who don't have the time to venture to the legendary 'Wa Dining Seino' deep in the Wakayama countryside, there's this second outpost located in the basement of the Kintetsu Department Store near Wakayama station. Everything served here comes straight from the flagship, so you know the quality is going to be legit. They serve more or less the same menu as the head shop, but they also have a limited menu not available anywhere else — a marudori (whole chicken) black soup and a niboshi black, both with dark soups made from local prefectural shoyu. Less