Restaurants
特製醤油 / Tokusei Shoyu / RAMEN MATSUI — Shinjuku Gyoen, Tokyo
Shoyu soup uses mostly Tanba-kurodori brand black chickens. Noodles are made by the Kyoto-based Menya Teigaku. Toppings include ajitama, rare duck and pork chashu, greens, shiro negi and wontons.
The concept of RAMEN MATSUI is "providing delicious ramen that makes use of seasonal... More
特製醤油 / Tokusei Shoyu / RAMEN MATSUI — Shinjuku Gyoen, Tokyo
Shoyu soup uses mostly Tanba-kurodori brand black chickens. Noodles are made by the Kyoto-based Menya Teigaku. Toppings include ajitama, rare duck and pork chashu, greens, shiro negi and wontons.
The concept of RAMEN MATSUI is "providing delicious ramen that makes use of seasonal ingredients from all over Japan." Master Matsui-san previously worked as the shop manager of the Shibasakitei Umegaoka branch, before 'graduating' from the Shibasakitei group to go independent. Some of the ingredients are sourced from Okhotsk, Hokkaido, where he is from. He runs the shop with his wife, who wears a kimono. Located in a space previously occupied by multiple ramen concepts. Eight seats. Open since May 10th, 2023. @ramen_matsui Less
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特製醤油らーめん / Tokusei Shoyu Ramen / Ramentei Hinari-ryūō — Ōmori, Tokyo
Soup contains vegetables, Shingen chicken and Iwachu pork. The tare is made using a shoyu blend, heated in the store. Noodles are house-made in the space formerly occupied by Made in Heaven (now closed and rebranded) and delivered daily. Noodles contain two... More
特製醤油らーめん / Tokusei Shoyu Ramen / Ramentei Hinari-ryūō — Ōmori, Tokyo
Soup contains vegetables, Shingen chicken and Iwachu pork. The tare is made using a shoyu blend, heated in the store. Noodles are house-made in the space formerly occupied by Made in Heaven (now closed and rebranded) and delivered daily. Noodles contain two varieties of domestic wheat including a small amount of Mochihime brand flour. The tokusei comes with multiple styles of chashu including both chicken and pork, ajitama, negi, menma, nori and wontons. Only Pi water is used at the shop. No MSG.
Opened in the former location of Menya Benkei. This is the fourth shop and brand in the Chūka Soba Waka TOKYO group. Nine seats. Open since September 14th, 2022. Less
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- Abram Plaut added a new meal Dinner at 池袋 at 京はやしや 西武百貨店池袋本店
特上醤油らぁめん / Tokujo Shoyu Ramen / Japanese Ramen Gokan — Ikebukuro, Tokyo
Soup contains Nagoya Cochin, Iwate Iwai, Tottori Daisen and Mitsuse free-range chickens, along with Rausu kombu. A second stock of shellfish uses wild asari, shijimi clams and scallops. Noodles are by Taisei Shokuhin. Three types of chashu include charcoal-grilled... More
特上醤油らぁめん / Tokujo Shoyu Ramen / Japanese Ramen Gokan — Ikebukuro, Tokyo
Soup contains Nagoya Cochin, Iwate Iwai, Tottori Daisen and Mitsuse free-range chickens, along with Rausu kombu. A second stock of shellfish uses wild asari, shijimi clams and scallops. Noodles are by Taisei Shokuhin. Three types of chashu include charcoal-grilled pork loin, chicken breast and duck breast. Other toppings feature wontons (with minced Iwate duck), ajitama, menma, Kujo negi and nori. All ingredients are domestically sourced. No MSG or chemical additives.
The master worked for Chikaranomoto Holdings for 12 years before opening his own shop. The Tokujo topping option is an ode to Ramen Break Beats. Located in the former space of Rock'anDo (since moved). Lunch only, 11:30am-3pm. Seven seats. Open since April 12th, 2023. @japanese_ramen_gokan Less
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- Abram Plaut added a new meal Dinner at スモールアックス at Small Axe
ラーメン / Ramen / Small Axe — Ōimachi, Tokyo
Jiro-inspired ramen. Non-emulsified tonkotsu-shoyu soup is seasoned with shoyu kaeshi. Noodles (250g) are house-made. Topped with pork chashu, boiled vegetables (beansprouts and cabbage), pork back fat and garlic.
A small shop run by a lone master who listens to reggae and dancehall music... More
ラーメン / Ramen / Small Axe — Ōimachi, Tokyo
Jiro-inspired ramen. Non-emulsified tonkotsu-shoyu soup is seasoned with shoyu kaeshi. Noodles (250g) are house-made. Topped with pork chashu, boiled vegetables (beansprouts and cabbage), pork back fat and garlic.
A small shop run by a lone master who listens to reggae and dancehall music while he works. Because the interior of the store is small, cooperation between customers is required when seating and leaving. If customers order extra toppings or veggies, it is expected to eat them all or risk being scolded by the master. Eight seats. Since March 30th, 2012 Less
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- Abram Plaut added a new meal Dinner at 西調布駅 at Ajuru
味玉入り昆布水つけ麺 / Ajitama-iri Kombusui Tsukemen / Ichiban Dashi Ramen Shinsen — Nishi-Chofu, Tokyo
Clear soup uses pork, chicken and niboshi, with koikuchi shoyu tare. Homemade noodles contain whole wheat flour, served in kombu water. Ajitama, onion, green negi, low-temperature pork chashu, lime, nori.
The master trained at Torikoku... More
味玉入り昆布水つけ麺 / Ajitama-iri Kombusui Tsukemen / Ichiban Dashi Ramen Shinsen — Nishi-Chofu, Tokyo
Clear soup uses pork, chicken and niboshi, with koikuchi shoyu tare. Homemade noodles contain whole wheat flour, served in kombu water. Ajitama, onion, green negi, low-temperature pork chashu, lime, nori.
The master trained at Torikoku Chūka Suzuki in Mitaka. 18 seats. Open since September 28th, 2022. Less
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- Abram Plaut added a new meal Dinner at オランダ軒 at Holland Ken (オランダ軒)
しょうゆチャーシューメン / Shoyu Chashumen / Orandaken — Higashi-Iwatsuki, Saitama
Niigata Nagaoka ginger shoyu ramen. The soup contains pork bones and chicken carcasses, balanced with ginger from Kōchi Prefecture. Noodles are sourced from an undisclosed location. Extra pork chashu, double ajitama, menma, naruto, nori, greens. White... More
しょうゆチャーシューメン / Shoyu Chashumen / Orandaken — Higashi-Iwatsuki, Saitama
Niigata Nagaoka ginger shoyu ramen. The soup contains pork bones and chicken carcasses, balanced with ginger from Kōchi Prefecture. Noodles are sourced from an undisclosed location. Extra pork chashu, double ajitama, menma, naruto, nori, greens. White rice on the side.
Master Yasushi Yamamoto is self taught, prior to becoming a ramen chef he worked at a hamburger shop. He opened Orandatei in Kasukabe, Saitama in April 2016, moving the store to Higashi-Iwatsuki eight months later and reopening as Orandaken. In March of 2022, the store moved once again, this time due to the existing building getting demolished. The new location is just a few hundred meters away. All photos other than food are prohibited inside the shop. Eight seats. Open since May 15th, 2022. Less
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- Abram Plaut added a new meal Dinner at らあめん 広 at Hiro (らあめん 広)
特製帆立の昆布水つけ麺 黒 / Tokusei Hotate no Kombusui Tsukemen Kuro / Tokyo Style Noodle Hotate Biyori — Akihabara, Tokyo
Scallop dashi shoyu soup contains kaibashira and adjacent muscles. Mikawaya Seimen noodles use a blend of multiple varieties of Hokkaido-grown Haruyokoi wheat. The noodles are served in kombu water made with Rausu... More
特製帆立の昆布水つけ麺 黒 / Tokusei Hotate no Kombusui Tsukemen Kuro / Tokyo Style Noodle Hotate Biyori — Akihabara, Tokyo
Scallop dashi shoyu soup contains kaibashira and adjacent muscles. Mikawaya Seimen noodles use a blend of multiple varieties of Hokkaido-grown Haruyokoi wheat. The noodles are served in kombu water made with Rausu and Gagome kombu from Hokkaido, accented by iwashi niboshi. Topped with aburi-hotate, pork and chicken chashu, ajitama, menma and greens. The scallops are carefully selected from Sarufutsu, Hokkaido. Side condiments include fresh dill, wasabi, truffle oil, scallop carpaccio and katsuo-shio (made by blending katsuobushi with seaweed salt from the Seto Inland Sea).
Tokyo Style Noodle Hotate Biyori is the sister store of Menya 33 in Jimbocho. Located in the former space of Ramen Hiro. Eight seats. Since December 11th, 2022. @hotatebiyori Less
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- Abram Plaut added a new meal Dinner at 木場 at ASIAN DINING SUNRISE
特製醤油そば / Tokusei Shoyu Soba / Menya Rurikakesu — Kiba, Tokyo
Shoyu soup uses Kagoshima black Satsuma, red Satsuma and Amakusa daioh brand chickens, combined with a dashi broth of katsuobushi from Makurazaki and Rausu kombu. Thick house-made temomi noodles contain whole wheat flour. No MSG. Topped with pork shoulder loin and kurobuta... More
特製醤油そば / Tokusei Shoyu Soba / Menya Rurikakesu — Kiba, Tokyo
Shoyu soup uses Kagoshima black Satsuma, red Satsuma and Amakusa daioh brand chickens, combined with a dashi broth of katsuobushi from Makurazaki and Rausu kombu. Thick house-made temomi noodles contain whole wheat flour. No MSG. Topped with pork shoulder loin and kurobuta thigh chashu, ajitama, kinshi tamago, chicken breast, menma, Kujo negi, nori and wontons. Inspired by a local chicken-rice dish from the owner's hometown called 'kei-han' which features similar toppings.
The master grew up on the island of Amami Ōshima, Kagoshima. He is the former store manager of Ramen Kai in Kuramae. The shop name 'Rurikakesu' is a reference to the Lidth's jay, a protected wild bird native to Amami Oshima and a designated symbol of Kagoshima Prefecture. 10 counter seats. Open since June 23rd, 2022. Less
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- Abram Plaut added a new meal Dinner at 駒込 at 担々麺 辣椒漢(らしょうはん) 駒込店
ラーメン / Ramen / Menya Hero — Komagome, Tokyo
Jiro style ramen uses well-emulsified tonkotsu-shoyu soup and pork fat. House-made thick-cut noodles (350g for regular size) contain the customary Oshon brand flour. Topped with pork chashu, cabbage, bean sprouts, garlic and quail egg.
The master previously worked as an assistant at Ramen... More
ラーメン / Ramen / Menya Hero — Komagome, Tokyo
Jiro style ramen uses well-emulsified tonkotsu-shoyu soup and pork fat. House-made thick-cut noodles (350g for regular size) contain the customary Oshon brand flour. Topped with pork chashu, cabbage, bean sprouts, garlic and quail egg.
The master previously worked as an assistant at Ramen Jiro Sakuradai. If customers are waiting, seating time may be limited to roughly 15 minutes from when the ramen is served. Photos other than ramen (and the ticket machine) are not allowed. After ramen is served, please refrain from using your phone. After eating, put your dishes up and wipe the counter down for the next customer. Do not leave used tissues or masks in the bowl, throw them in the trash. Eight seats. Open since June 5th, 2022 @menya_hero Less
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- Abram Plaut added a new meal Dinner at めんめん at Bushimoriya Men Men (ぶしもりや めんめん)
皿もりめん / Sara Morimen / Menmen — Ekoda, Tokyo
Old school Tokyo style tsukemen. Chicken based shoyu soup, served with medium-thick wavy dipping noodles. The soup is topped with pork chashu, onions, negi and black pepper, the noodles come with nori and cucumber.
Open for over 50 years, Menmen is run by a female master. Previously she... More
皿もりめん / Sara Morimen / Menmen — Ekoda, Tokyo
Old school Tokyo style tsukemen. Chicken based shoyu soup, served with medium-thick wavy dipping noodles. The soup is topped with pork chashu, onions, negi and black pepper, the noodles come with nori and cucumber.
Open for over 50 years, Menmen is run by a female master. Previously she worked alongside her elder brother, before he passed away a few years ago. She does everything solo now, admitting she probably won’t continue for much longer. 17 seats. Open since 1965. Less