Restaurants
- Abram Plaut added a new meal Ramen at JAC (中華そば JAC) at JAC (中華そば JAC)
Recommended bowl: Tokushima style
JAC is one of the most reputable destinations in Tokyo for authentic Tokushima-style ramen. As is standard in this style, the soup here is a rich, velvety tonkotsu shoyu made mostly with pork but also some chicken. The shoyu in the tare is a specific brand sourced from Tokushima; the noodles are shipping in daily from... More
Recommended bowl: Tokushima style
JAC is one of the most reputable destinations in Tokyo for authentic Tokushima-style ramen. As is standard in this style, the soup here is a rich, velvety tonkotsu shoyu made mostly with pork but also some chicken. The shoyu in the tare is a specific brand sourced from Tokushima; the noodles are shipping in daily from Marumen Seimen, also in Tokushima. The bowl comes topped with shoyu-marinated pork belly and an (optional) raw egg, which you can either add directly to your ramen or crack into a bowl on the side for noodle dipping. A style not often found in Tokyo, and a bowl that many customers hailing from Tokushima come from far and wide to enjoy. Less
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- Abram Plaut added a new meal Ramen at Izumiya (いずみ家) at Izumiya (いずみ家)
Recommended bowl: OG IEKEI Link
Opened in 2013, Izumiya is all about Yokohama IEKEI-style tonkotsu-shoyu ramen. Luscious pork-bone soup with chicken oil and all your favorite fixins on the counter. The master trained at Suzukiya Kami-Hoshigawa, another famous IEKEI shop that has direct connections to Yoshimuraya, the genre's originator. The noodles... More
Recommended bowl: OG IEKEI Link
Opened in 2013, Izumiya is all about Yokohama IEKEI-style tonkotsu-shoyu ramen. Luscious pork-bone soup with chicken oil and all your favorite fixins on the counter. The master trained at Suzukiya Kami-Hoshigawa, another famous IEKEI shop that has direct connections to Yoshimuraya, the genre's originator. The noodles here are supplied by Sakai Seimen with the permission of Yoshimuraya. The master’s wife is the daughter of Shigeru Izumiya, a somewhat famous Japanese musician. The shop is named in his honor. Less
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- Abram Plaut added a new meal Ramen at at Hakata Issou Fukuokashihakataku Hakataekihigashi Ten (博多一双)
Recommended bowl: Rich & creamy
The master at Issou trained at Ikkousha before opening his own place here. The shop debuted in 2012, and he nows has a handful of additional locations. The pork bone-based soup is constantly being stirred as it simmers, which mixes the animal fat and water and creates bubbles, almost like frothing a cappuccino. A new... More
Recommended bowl: Rich & creamy
The master at Issou trained at Ikkousha before opening his own place here. The shop debuted in 2012, and he nows has a handful of additional locations. The pork bone-based soup is constantly being stirred as it simmers, which mixes the animal fat and water and creates bubbles, almost like frothing a cappuccino. A new school Hakata tonkotsu shop but already fairly famous, and located in close proximity to Hakata Station for an easy strike. Less
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- Abram Plaut added a new meal Ramen at Isshi (麺屋 一矢) at Isshi (麺屋 一矢)
Recommended bowl: Red Light Tonkotsu
Late-night Hakata-style tonkotsu shop in the center of Nakasu, Fukuoka’s thriving red light district. This shop is located inside a building and can't be spotted from the street, making it a bit tricky to find. The recommended bowl is the kuro-ramen, which comes topped with black garlic oil. There are many more... More
Recommended bowl: Red Light Tonkotsu
Late-night Hakata-style tonkotsu shop in the center of Nakasu, Fukuoka’s thriving red light district. This shop is located inside a building and can't be spotted from the street, making it a bit tricky to find. The recommended bowl is the kuro-ramen, which comes topped with black garlic oil. There are many more famous Hakata chains in the neighborhood, but this hidden spot is original, authentic, and something you won't forget. Less
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- Abram Plaut added a new meal Ramen at Isono Kazuo (いそのかづお) at Isono Kazuo (いそのかづお)
Recommended bowl: Sapporo black
When it comes to late-night ramen spots in the Susukino area, some might recommend hitting one of the famous miso spots, but many locals prefer this place — Isono Kazuo, open every night from 10pm to 6am. Hidden inside a building off the main street, the shop is small with just seven counter seats. The recommended... More
Recommended bowl: Sapporo black
When it comes to late-night ramen spots in the Susukino area, some might recommend hitting one of the famous miso spots, but many locals prefer this place — Isono Kazuo, open every night from 10pm to 6am. Hidden inside a building off the main street, the shop is small with just seven counter seats. The recommended bowl is the Sapporo Black, a dark, almost dirty-looking soup made from chicken, pork and konbu. The Hinode Seimen noodles come thick and curly. The tare is a black shoyu. All of the ingredients are flash-fried in a wok before being served. The bowl packs a wicked flavor punch, perfect for soaking up the alcohol. Less
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- Abram Plaut added a new meal Ramen at Ishin (維新) at Menya Ishin (麺や 維新)
Recommended bowl: High-class tori-soba
'Ishin' means 'restoration' in Japanese. Shop master Kouta Nagasaki studied at ZUND-BAR, a well-respected ramen shop based in Atsugi. The original Ishin opened in Yamato City in Kanagawa Prefecture in 2004 and closed in 2006. Nagasaki-san then re-opened the shop near Yokohama station in 2008, before again relocating... More
Recommended bowl: High-class tori-soba
'Ishin' means 'restoration' in Japanese. Shop master Kouta Nagasaki studied at ZUND-BAR, a well-respected ramen shop based in Atsugi. The original Ishin opened in Yamato City in Kanagawa Prefecture in 2004 and closed in 2006. Nagasaki-san then re-opened the shop near Yokohama station in 2008, before again relocating his flagship to Meguro in 2013 (the shop in Yokohama, Chuukasoba Ishin Shouten, is now operated as Ishin's sister shop). Today, Ishin is the best overall ramen shop in the vicinity of Meguro station, one of Tokyo's more desirable residential areas.
The specialty here is shoyu ramen, or tori soba, a style currently in trend across Tokyo. Ishin does it right. The tare is made with two types of shoyu, one from Gunma Prefecture and the other from Wakayama Prefecture, a region famous for its shoyu. The dashi is prepared from a blend of chicken, kelp and dried sanma. Think deep, clear-brown shoyu soup blanketed with a thin layer of chiyu, handmade straight noodles and choice toppings. The standard bowl comes with succulent tori chashu and buta chashu, as well as soft wontons that almost seem to fall apart in your mouth. Less
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- Abram Plaut added a new meal Ramen at Irohaya (らーめん いろはや) at Ramen Irohaya (らーめん いろはや)
Recommended bowl: Simple goodness
Open since 2016, this simple and clean shop is run by one solitary master. Take a peak near the back and you'll see the noodle maker the master uses to crack out his noodle supply each morning. He's a courteous but shy guy, and previously worked at the famous Harukiya in Naka-Meguro. The menu is just ramen and tsukemen.... More
Recommended bowl: Simple goodness
Open since 2016, this simple and clean shop is run by one solitary master. Take a peak near the back and you'll see the noodle maker the master uses to crack out his noodle supply each morning. He's a courteous but shy guy, and previously worked at the famous Harukiya in Naka-Meguro. The menu is just ramen and tsukemen. Clear, light-brown shoyu soup that made with pork and pork back fat. The noodles are medium-width, firm and taste fresh. The egg topping has one of those oozing yolks you don’t want to miss. A well balanced bowl that highlights the simplicity of the handcrafted ingredients. Less
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- Abram Plaut added a new meal Ramen at Inariya (稲荷屋) at Ramen Inariya (らーめん 稲荷屋)
Recommended bowl: Solid shoyu wontonmen
This shop opened in 2015 and they have 18 seats. They have a line-up of five main ramen dishes — wontonmen, shoyu, shoyu with pork fat, shio, and spicy mazesoba. Master Takahashi-san was a French chef before he opened this shop. The noodles are from Sapporo Seimen. This shop also serves various ever-changing... More
Recommended bowl: Solid shoyu wontonmen
This shop opened in 2015 and they have 18 seats. They have a line-up of five main ramen dishes — wontonmen, shoyu, shoyu with pork fat, shio, and spicy mazesoba. Master Takahashi-san was a French chef before he opened this shop. The noodles are from Sapporo Seimen. This shop also serves various ever-changing limited-edition bowls, which are highly ranked by ramen enthusiasts. Less
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- Abram Plaut added a new meal Ramen at Ikkousha (博多一幸舎 博多本店) at Ikkousha (博多一幸舎 博多本店)
Recommended bowl: Famous Hakata chain
This is the head branch of a well known Hakata tonkotsu chain with over 40 locations worldwide. They serve a standard porky Hakata-style tonkotsu, along with black versions served with mayu (burnt garlic oil). They use two different pots of simmering bones to make the soup — one pot is the prior day's bones simmering,... More
Recommended bowl: Famous Hakata chain
This is the head branch of a well known Hakata tonkotsu chain with over 40 locations worldwide. They serve a standard porky Hakata-style tonkotsu, along with black versions served with mayu (burnt garlic oil). They use two different pots of simmering bones to make the soup — one pot is the prior day's bones simmering, and the other is today's. Pig heads, back bones, and thigh bones used to make the soup. As the pot boils, it is essential to constantly stir and mix the bones — you'll notice a shop staff member doing so every few minutes, always. Less
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- Abram Plaut added a new meal Ramen at Ide Shouten (井出商店) at Chuka Soba Senmon Ten Ide Shoten (中華そば専門店 井出商店)
Recommended bowl: Gold standard
One of the most famous ramen shops in Wakayama, and perhaps the gold standard for Wakayama-style ramen. The master, Ide-san, started this shop as a simple food cart, serving ramen out on the street. One day he accidentally overcooked the soup, tasted it, and was amazed at how delicious it was. The over-simmered pork-bone... More
Recommended bowl: Gold standard
One of the most famous ramen shops in Wakayama, and perhaps the gold standard for Wakayama-style ramen. The master, Ide-san, started this shop as a simple food cart, serving ramen out on the street. One day he accidentally overcooked the soup, tasted it, and was amazed at how delicious it was. The over-simmered pork-bone broth had a richer, cloudier consistency, and a bolder taste. This style is now popular throughout the prefecture and has been adopted by many shops — of course, it's known as the 'Ide Shouten style' of Wakayama ramen. The head shop has been in its current permanent location for years, but it still feels somewhat like a street-side shack, with box-like seating on the interior, and the walls adorned with signs autographed by various celebrities and TV personalities. The soup is the perfect balance between tonkotsu and local Wakayama shoyu. Many Japanese tourists make a point of paying a visit when they pass through Wakayama — a ramen ambassador of sorts for the region. Less