Restaurants
- Abram Plaut added a new meal Dinner at 江古田駅前 at Sichuan Restaurant Kyo Ki
特製つけ麺 / Tokusei Tsukemen / Chonan Hosono Takashi — Ekoda, Tokyo
Rich tonkotsu gyokai tsukemen uses a double soup of pork bones and dried fish. Medium-thick noodles by Asakusa Kaikarou. Topped with pork belly and shoulder chashu, ajitama, menma and nori. Yakumi condiments include negi, yuzu koshō and ume katsuo.
Chonan Hosono Takashi... More
特製つけ麺 / Tokusei Tsukemen / Chonan Hosono Takashi — Ekoda, Tokyo
Rich tonkotsu gyokai tsukemen uses a double soup of pork bones and dried fish. Medium-thick noodles by Asakusa Kaikarou. Topped with pork belly and shoulder chashu, ajitama, menma and nori. Yakumi condiments include negi, yuzu koshō and ume katsuo.
Chonan Hosono Takashi is the sister store of Chonan Montaichio, located in Yawata, Chiba. The master trained at the famous ramen shops Tsukemen Michi, Kameido Niboshi Chūka Soba Tsukihi and Tsukemen Kazu. Eight seats. Since July 24th, 2021 @chonan.hosonotakashi Less
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- Abram Plaut added a new meal Dinner at 鈴屋ラーメン at Suzuya
チャーシューメン / Chashumen / Suzuya — Futtsu, Chiba
Pork soup is combined with a koikuchi Miya shoyu based tare. Miya shoyu is naturally brewed in wooden barrels using wheat grown in Chiba. Located nearby in the Sanuki area of Futtsu City, in business since 1834. Medium width straight noodles are provided by Bunmeiken, which started... More
チャーシューメン / Chashumen / Suzuya — Futtsu, Chiba
Pork soup is combined with a koikuchi Miya shoyu based tare. Miya shoyu is naturally brewed in wooden barrels using wheat grown in Chiba. Located nearby in the Sanuki area of Futtsu City, in business since 1834. Medium width straight noodles are provided by Bunmeiken, which started out as a ramen stand in Kisarazu in 1923, opening a noodle business in 1953. Topped with extra pork chashu, extra negi, menma, nori and naruto.
Suzuya is said to be one of the oldest operating ramen shops in all of Chiba Prefecture. Considered Takeoka style ramen by some, but with its own unique characteristics. Open 10:30am until the soup runs out, closed Wednesday, Thursday and Friday. 36 seats. Open since before 1954 (exact date unknown). Less
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白美卵まぜ SOBA / Hakubi Tamago Maze Soba / Mugi to Olive — Ginza, Tokyo
Rich egg mazesoba consists of noodles tossed with tare sauce and topped with a white egg yolk. The noodles are developed jointly with the Kyoto based Menya Teigaku. Other toppings include pork chashu, negi, pickles, fried tofu, fish cake, mitsuba and nori. Parmesan cheese... More
白美卵まぜ SOBA / Hakubi Tamago Maze Soba / Mugi to Olive — Ginza, Tokyo
Rich egg mazesoba consists of noodles tossed with tare sauce and topped with a white egg yolk. The noodles are developed jointly with the Kyoto based Menya Teigaku. Other toppings include pork chashu, negi, pickles, fried tofu, fish cake, mitsuba and nori. Parmesan cheese can be added as a free condiment. The standard ramen menu features bowls containing a shoyu triple soup of chicken, niboshi and hamaguri clams.
The name 'Mugi to Olive' refers to wheat and olive oil. When the shop first opened they encouraged customers to add olive oil to your ramen midway through your bowl. A second branch is located in Kanda, 15 seats at the Ginza flagship. Open since February 2014, renewal opening on May 27th, 2023. @mugiolive Less
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- Abram Plaut added a new meal Dinner at 新橋 (Shinbashi) at Yakiniku LIKE Shimbashi
特製つけ麺 / Tokusei Tsukemen / Menya Sugo — Shimbashi, Tokyo
Rich tonkotsu-gyokai dipping soup is boiled at 136 °C and contains pork, chicken and five types of gyokai. The tare sauce uses shoyu from Akita Prefecture. Kanno Seimen noodles are made with a custom recipe and only available at this shop. The noodles contain one type of domestic... More
特製つけ麺 / Tokusei Tsukemen / Menya Sugo — Shimbashi, Tokyo
Rich tonkotsu-gyokai dipping soup is boiled at 136 °C and contains pork, chicken and five types of gyokai. The tare sauce uses shoyu from Akita Prefecture. Kanno Seimen noodles are made with a custom recipe and only available at this shop. The noodles contain one type of domestic flour, sourced from Fukuoka. Three kinds of chashu include special brand pork belly and shoulder, as well as chicken which is seasoned with salt only. Menma is house-made. Nori seaweed is sourced from Chiba and grilled every morning. The soup is topped with red onion, menegi and yuzu. Wari-soup uses shellfish and katsuo dashi.
Master Sugo-san ran Menya Kotobuki in Edogawa-ku for seven years, then studied Japanese cuisine at the Tsuji Culinary Institute. He researched ramen for another year on his own before opening Menya Sugo in Shimbashi. Five seats. Since June 18th, 2021 @menya_sugo Less
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- Abram Plaut added a new meal Dinner at 千歳烏山 ちとせからすやま at Karasuyama Shokudo
つけめん / Tsukemen / Ramen Tsukemen Sachika — Chitose-Karasuyama, Tokyo
Tonkotsu-gyokai double soup uses pork bones and chicken combined with multiple types of niboshi (including iriko). Noodles are supplied by Asahiya, toppings feature pork chashu and negi.
Master Fukumori-san previously worked under the Setagaya ramen group and was the... More
つけめん / Tsukemen / Ramen Tsukemen Sachika — Chitose-Karasuyama, Tokyo
Tonkotsu-gyokai double soup uses pork bones and chicken combined with multiple types of niboshi (including iriko). Noodles are supplied by Asahiya, toppings feature pork chashu and negi.
Master Fukumori-san previously worked under the Setagaya ramen group and was the shop manager of Chūka Soba Fukumori in Setagaya (now closed) before going independent. Seven seats. Open since March 4th, 2023. Less
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- Abram Plaut added a new meal Dinner at 丸龍 at Chūka Soba Maruryū
つけそば / Tsukesoba / Chūka Soba Maruryū — Sagami-Ono, Kanagawa
Classic Tokyo style tsukemen. Shoyu soup is pork based with a light gyokai touch, the taste a triple threat of sweet, salty and sour. Semi-oily finish with white sesame seeds and a pinch of togarashi. Curly, medium-thin flat noodles are soaked in cold water before being served,... More
つけそば / Tsukesoba / Chūka Soba Maruryū — Sagami-Ono, Kanagawa
Classic Tokyo style tsukemen. Shoyu soup is pork based with a light gyokai touch, the taste a triple threat of sweet, salty and sour. Semi-oily finish with white sesame seeds and a pinch of togarashi. Curly, medium-thin flat noodles are soaked in cold water before being served, giving them a cool, smooth and chewy texture. Toppings include chopped negi and pork chashu cut into bite-sized pieces.
Chūka Soba Maruryū has direct connections to the legendary Maruchō in Ogikubo and is a member of the Maruchō Norenkai. Run by a master and his wife. 12 seats. Open since March 1960. Less
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- Abram Plaut added a new meal Dinner at うずとかみなり at Uzu to Kaminari (うずとかみなり)
地鶏の味玉醤油RAMEN + チャーギュウ / Jidori no Ajitama Shoyu Ramen + Cha-gyū / Uzu to Kaminari — Fujisawa, Kanagawa
Soup contains black Satsuma free-range chickens from Kagoshima, Seto Inland Sea niboshi and Rausu kombu. The soup is simmered and quickly chilled so that it can age. Served with chicken oil. The tare uses a blend of... More
地鶏の味玉醤油RAMEN + チャーギュウ / Jidori no Ajitama Shoyu Ramen + Cha-gyū / Uzu to Kaminari — Fujisawa, Kanagawa
Soup contains black Satsuma free-range chickens from Kagoshima, Seto Inland Sea niboshi and Rausu kombu. The soup is simmered and quickly chilled so that it can age. Served with chicken oil. The tare uses a blend of six types of kioke (barrel-aged) shoyu. Noodles are house-made with five varieties of domestic wheat— Kataoka Nouen Haruyutaka, Haruyokoi, Kitahonami, Yumechikara and Sanukinoyume. Low-tempurature cooked pork loin chashu, ajitama, Kyoto Tomohichi brand kujo negi, nori and limited Kuroge A4 wagyu cha-gyu. All natural ingredients, no MSG.
Master Yoshimi Onishi-san is the son of a ramen master and the elder brother of Yuki Onishi, founder of the legendary Japanese Soba Noodles Tsuta. He first opened the shop Menya Bar Uzu in this same space in 2006. In 2014 Yoshimi opened a 2nd store, Menya Uzurai. In 2018, Menya Bar Uzu closed and was reopened by Onishi-san's mother as Men Bar Hachikin (produced by Tsuta). In June of 2020 Hachikin closed, and in December of 2021, Uzurai closed. Uzu to Kaminari open since March 17th, 2022. 16 seats. @uzutokaminari Less
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- Abram Plaut added a new meal Dinner at 大塚駅前 at Denny's
特製醤油蕎麦 / Tokusei Shoyu Soba / Chūka Soba Kifu — Ōtsuka, Tokyo
Tanrei soup uses chicken, pork, kombu and vegetables. Five types of shoyu are in the tare. Choice of thin or thick noodles supplied by Kanno Seimenjo. Topped with Ajitama, low-temperature cooked chicken chashu, pork shoulder roast chashu, menma, mustard greens, negi and... More
特製醤油蕎麦 / Tokusei Shoyu Soba / Chūka Soba Kifu — Ōtsuka, Tokyo
Tanrei soup uses chicken, pork, kombu and vegetables. Five types of shoyu are in the tare. Choice of thin or thick noodles supplied by Kanno Seimenjo. Topped with Ajitama, low-temperature cooked chicken chashu, pork shoulder roast chashu, menma, mustard greens, negi and wontons.
Chūka Soba Kifu is a new brand by the well known shop Ramen Waizu in Kanda. Located in the space previously operated by Hope-ken Honpo. Six counter seats plus about 4-5 more spaces at a separate counter for eating while standing. Open since May 20th, 2023. Less
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ラーメン/ Ramen / Shantan Ramen Chorori — Ebisu, Tokyo
Mild shoyu pork based soup with fried negi. Noodles supplied by Maruyama Seimen. Topped with pork chashu, bean sprouts, menma and snap peas. Cha-han, yaki gyoza, kobukuro (pork uterus) on the side.
Shantan Ramen Chorori is a chūka style shop, serving a variety of noodle dishes and... More
ラーメン/ Ramen / Shantan Ramen Chorori — Ebisu, Tokyo
Mild shoyu pork based soup with fried negi. Noodles supplied by Maruyama Seimen. Topped with pork chashu, bean sprouts, menma and snap peas. Cha-han, yaki gyoza, kobukuro (pork uterus) on the side.
Shantan Ramen Chorori is a chūka style shop, serving a variety of noodle dishes and sides. Master Kaneo Moriyama-san trained at the legendary Kiraku in Shibuya before also working at Kaotan Ramen. Long known as a popular night hangout for locals. A 2nd branch previously existed in Meguro (1997-2021). 37 seats at the Ebisu flagship. Open since 1995. Less
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- Abram Plaut added a new meal Dinner at 白河ラーメンやまだ at Shirakawa Ramen Yamada
中華そば / Chūka Soba / Shirakawa Ramen Yamada — Koriyama, Fukushima
The soup is a blend of Aizu, Nagoya Cochin, Awao and Hakata chickens, with added Nagoya Cochin chicken oil. High-hydration chijire teuchi noodles. Charcoal-roasted and smoked pork leg chashu, menma, negi, nori and radish sprouts.
The master is self-taught. 19 seats. Open... More
中華そば / Chūka Soba / Shirakawa Ramen Yamada — Koriyama, Fukushima
The soup is a blend of Aizu, Nagoya Cochin, Awao and Hakata chickens, with added Nagoya Cochin chicken oil. High-hydration chijire teuchi noodles. Charcoal-roasted and smoked pork leg chashu, menma, negi, nori and radish sprouts.
The master is self-taught. 19 seats. Open since October 10th, 2019. @koriyama_yamada Less