Restaurants
- Abram Plaut added a new meal Ramen at Hirotomi (弘富 ) at Hirotomi (弘富 )
Recommended bowl: 30 years of service
This relaxing and comfortable shop is run by master Hirotomi, who’s been at the helm for over 30 years. Having never trained at another shop, he's a self-taught seasoned veteran of the Hachioji scene. The bowls here are similar to the typical Hachioji-style in appearance but with a smooth, fishy niboshi kick.... More
Recommended bowl: 30 years of service
This relaxing and comfortable shop is run by master Hirotomi, who’s been at the helm for over 30 years. Having never trained at another shop, he's a self-taught seasoned veteran of the Hachioji scene. The bowls here are similar to the typical Hachioji-style in appearance but with a smooth, fishy niboshi kick. Several types of niboshi, pork bones, carrots, kelp, onions, and garlic are in the soup. No MSG. Less
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- Abram Plaut added a new meal Ramen at Hiro (らあめん 広) at Hiro (らあめん 広)
Recommended bowl: Hiroshima tonkotsu
Master Nakata-san trained at the famous ramen shop Hajime. He hails from Hiroshima (hence the shop name), and serves a Hiroshima-style tonkotsu ramen and tsukemen. A mellow tonkotsu soup, thin noodles, served with bean sprouts. A simple, straightforward bowl of authentic Hiroshima-style ramen. Kaedama noodle refills... More
Recommended bowl: Hiroshima tonkotsu
Master Nakata-san trained at the famous ramen shop Hajime. He hails from Hiroshima (hence the shop name), and serves a Hiroshima-style tonkotsu ramen and tsukemen. A mellow tonkotsu soup, thin noodles, served with bean sprouts. A simple, straightforward bowl of authentic Hiroshima-style ramen. Kaedama noodle refills also available. If you want to be adventurous, there are some other bowls and specials on the menu that always look enticing. Less
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- Abram Plaut added a new meal Ramen at Heiemon (平右衛門) at Heiemon (平右衛門)
Recommended bowl: Sophisticated ramen...
Master Namioka-san previously worked as a chef at an upscale kaiseki ryori (a traditional, multi-course Japanese restaurant). He's brought some of the delicacy associated with that cooking tradition into the ramen kitchen at Heiemon.
Heiemon's ramen isn't big on bold flavors and impact. It's all subtly –... More
Recommended bowl: Sophisticated ramen...
Master Namioka-san previously worked as a chef at an upscale kaiseki ryori (a traditional, multi-course Japanese restaurant). He's brought some of the delicacy associated with that cooking tradition into the ramen kitchen at Heiemon.
Heiemon's ramen isn't big on bold flavors and impact. It's all subtly – refined ramen for the refined ramen fan. This is a soup that will make you think.
Both shio and shoyu are available in several varieties, including tsukemen. We're partial to the shoyu, which seems to be the consensus in ramen geekdom. Namioka-san uses a huge amount of konbu (sea kelp) in his dashi, so much so that we assumed there must be some kind of shellfish in the mix when we had our first taste (there isn't). The ingredients are all-natural; no MSG. Despite the bowl's Zen-like simplicity, you can tell a great deal of thought and effort goes into its every aspect. Less
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- Abram Plaut added a new meal Ramen at Hayashida (らぁ麺 はやし田) at Hayashida (らぁ麺 はやし田)
Recommended bowl: Nodoguro & Oyama Jidori
Down a back alleyway in bustling Shinjuku-Sanchome is where you'll find Hayashida, which first opened its doors in December 2017. The interior still looks clean and new, with a long counter and several staff shouting out greetings and orders. There is both ramen and tsukemen on the menu, and all noodles are... More
Recommended bowl: Nodoguro & Oyama Jidori
Down a back alleyway in bustling Shinjuku-Sanchome is where you'll find Hayashida, which first opened its doors in December 2017. The interior still looks clean and new, with a long counter and several staff shouting out greetings and orders. There is both ramen and tsukemen on the menu, and all noodles are supplied by the reputable producer Kanno Seimen. The main dish and go-to for first timers is the shoyu ramen, made from a soup containing Oyama Jidori breed chickens. However, most special to this establishment is the 'Nodoguro Soba', a limited edition bowl that contains soup made from nodoguro (blackthroat seapearch), an expensive fish not often used in the ramen world. The dish is limited to just 20 bowls per day. Less
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- Abram Plaut added a new meal Ramen at Hatori (めん処羽鳥) at Mendokoro Hatori (めん処 羽鳥)
Recommended bowl: Simple shoyu ginger
Hatori opened in 2013 and is produced by a Japanese restaurant named Kurosawa. The master here is self taught, and makes the soup from several types of chicken and gyokai. Clear soup with a tare containing four types of shoyu. No MSG. The noodles are from Kanno Seimen. Thinly shredded ginger is place on top to... More
Recommended bowl: Simple shoyu ginger
Hatori opened in 2013 and is produced by a Japanese restaurant named Kurosawa. The master here is self taught, and makes the soup from several types of chicken and gyokai. Clear soup with a tare containing four types of shoyu. No MSG. The noodles are from Kanno Seimen. Thinly shredded ginger is place on top to complete the bowl. Veggie menu also available. Less
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- Abram Plaut added a new meal Ramen at Hatchan (八ちゃんラーメン) at Hatchan Ramen (八ちゃんラーメン)
Recommended bowl: Legendary local spot
A late-night local favorite, almost always packed out with loyal and devout regulars. Open since 1970, a premier spot for local-style tonkotsu. The soup is thick, creamy and almost seems whipped in a way that small bubbles appear on top of the soup. Open from 9pm until 2:30am, closed Wednesdays, Sundays, and... More
Recommended bowl: Legendary local spot
A late-night local favorite, almost always packed out with loyal and devout regulars. Open since 1970, a premier spot for local-style tonkotsu. The soup is thick, creamy and almost seems whipped in a way that small bubbles appear on top of the soup. Open from 9pm until 2:30am, closed Wednesdays, Sundays, and national holidays. Oden on the menu as well. Great spot for drinking and late-night ramen. Less
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- Abram Plaut added a new meal Ramen at Hashizume (はしづめ) at Hiroo Hashizume (広尾はしづめ)
Recommended bowl: Noodle creators
This offshoot of the Shinagawa-based Hashizume Seimen noodle factory has been open since 2012 and specializes in dishes containing fresh noodles made with a variety of different ingredients. Before selecting your soup, you must choose from a range of noodle options, such as noodles made with burdock root, Moroheiya,... More
Recommended bowl: Noodle creators
This offshoot of the Shinagawa-based Hashizume Seimen noodle factory has been open since 2012 and specializes in dishes containing fresh noodles made with a variety of different ingredients. Before selecting your soup, you must choose from a range of noodle options, such as noodles made with burdock root, Moroheiya, sansho and tomato, among others. The menu seems to change frequently and can vary from chili-infused tantanmen, green curry chicken dipping noodles, or clear, chicken-based soup. The shop is neat, chic, and typical of the upscale surrounding area of Hiroo. The dishes are all well-prepared and look and taste intriguing. A shop worthy of multiple visits. Less
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- Abram Plaut added a new meal Ramen at Hasegawa (はせ川) at Shokudo Hasegawa (食堂 はせ川)
Recommended bowl: #1 for chashu
This shop has been family-run for generations, having been passed down from current master Hasegawa-san’s grandfather, to his father, to him. The standard ramen (kake soba) here is quite cheap and comes with no toppings other than negi. All additional toppings must be ordered individually, and this is the only shop... More
Recommended bowl: #1 for chashu
This shop has been family-run for generations, having been passed down from current master Hasegawa-san’s grandfather, to his father, to him. The standard ramen (kake soba) here is quite cheap and comes with no toppings other than negi. All additional toppings must be ordered individually, and this is the only shop in Kitakata that operates this way. When Hasegawa-san first took over the shop from his father, he decided to increase the size of the chashu to huge long pieces — and this decadent approach has now made his shop famous. People come from all over Japan to eat this shop and there are long lines nearly every day. Hasegawa-san’s father now directs cars where to park in the lot out front. Less
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- Abram Plaut added a new meal Ramen at Hasebe (支那そばはせべ) at Hasebe (支那そばはせべ)
Recommended bowl: Sano style
Hasebe has the feel of an old family-run shop, and is usually packed out with salarymen during lunch hours. Sano style ramen with a light shoyu base, katsuo soup, extra thick wontons (almost like large noodles) and kurobuta chashu from Kagoshima prefecture. The slightly wavy 'chijiremen' style noodles are supplied by Takegoya,... More
Recommended bowl: Sano style
Hasebe has the feel of an old family-run shop, and is usually packed out with salarymen during lunch hours. Sano style ramen with a light shoyu base, katsuo soup, extra thick wontons (almost like large noodles) and kurobuta chashu from Kagoshima prefecture. The slightly wavy 'chijiremen' style noodles are supplied by Takegoya, an old school noodle company based in Sano, Tochigi prefecture. During lunch you can get oomori size (extra noodles) or a side of white rice for free. Open since 2004. Less
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- Abram Plaut added a new meal Ramen at Harukō (支那そば晴弘) at Harukō (支那そば晴弘)
Recommended bowl: Family style spot
Open for over two decades, this family-style restaurant has a casual and welcoming feel. Ramen is the main draw but there is a varied side menu, as well as a plethora of shochu, sake, and alcoholic drinks available. This is the kind of place where you can kick back and relax over a few beverages. The ramen here is... More
Recommended bowl: Family style spot
Open for over two decades, this family-style restaurant has a casual and welcoming feel. Ramen is the main draw but there is a varied side menu, as well as a plethora of shochu, sake, and alcoholic drinks available. This is the kind of place where you can kick back and relax over a few beverages. The ramen here is a light, chicken, pork, and vegetable-based soup. Shio, shoyu, miso tare all available, as well as homemade wontons stuffed with a choice of meat or shrimp. Topped with cilantro and daikon radish sprouts. Kurobuta bite-sized yaki gyoza on the side. Less