Restaurants
- Abram Plaut added a new meal Ramen at Fukuju (福寿) at Fukuju (福寿)
Recommended bowl: Open since 1951
The interior of this shop feels like it hasn't changed for half a century, which is pretty much the case. Various trinkets and dusty relics adorn the walls and shelves — Fukuju is like a portal into another era. The lone eccentric master keeps odd hours, boils noodles in a large wok, and is always up for a fun conversation.... More
Recommended bowl: Open since 1951
The interior of this shop feels like it hasn't changed for half a century, which is pretty much the case. Various trinkets and dusty relics adorn the walls and shelves — Fukuju is like a portal into another era. The lone eccentric master keeps odd hours, boils noodles in a large wok, and is always up for a fun conversation. The ramen is Tokyo shoyu of the simplest variety — ultra-old school cheap eats. You go here for the historic experience more than the ramen. Open since 1951. Less
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- Abram Plaut added a new meal Ramen at Fuhka (新宿めんや風花 本店) at Shinjuku Menya Fuuka (新宿めんや風花)
Recommended bowl: All natural shio
The master of this Kyoto shop is originally from the Shinjuku district of Tokyo, hence the shop's name. The bowls here are pleasant and feel homemade, with natural ingredients and noodles prepared fresh in-house. The go-to menu item is probably the natural shio ramen, which has a clear soup made with chicken and... More
Recommended bowl: All natural shio
The master of this Kyoto shop is originally from the Shinjuku district of Tokyo, hence the shop's name. The bowls here are pleasant and feel homemade, with natural ingredients and noodles prepared fresh in-house. The go-to menu item is probably the natural shio ramen, which has a clear soup made with chicken and gyokai broth and a topping of pork belly chashu that takes three days to prepare.
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つけ麺 / Tsukemen / Menya Takei R1 — Yawata, Kyoto
Rich tonkotsu gyokai dipping soup uses pork bones, chicken feet and gyokai. Noodles are supplied by Kokoro no Aji Shokuhin. Pork belly chashu, black pepper, negi, nori, gyofun and yuzu.
Master Takei-san trained at the legendary Chūka Soba Tomita in Matsudo before going independent. His Jōyō... More
つけ麺 / Tsukemen / Menya Takei R1 — Yawata, Kyoto
Rich tonkotsu gyokai dipping soup uses pork bones, chicken feet and gyokai. Noodles are supplied by Kokoro no Aji Shokuhin. Pork belly chashu, black pepper, negi, nori, gyofun and yuzu.
Master Takei-san trained at the legendary Chūka Soba Tomita in Matsudo before going independent. His Jōyō City flagship opened in 2011, now the company operates eight stores around Kyoto and Osaka. This R1 branch is located along the Japan National Route 1 Highway. Open 11am-11pm, 365 days a year. 24 seats. Since July 16th, 2014. Less
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- Abram Plaut added a new meal Ramen at Eita (永太) at Menya Eita (麺屋 永太)
Recommended bowl: Benten Disciple
The master here trained at the legendary shop Benten in Takadanobaba for four years before opening his own place in 2014. The menu and bowls are heavily influenced by Benten — and that's definitely a good thing. Handmade noodles, chicken and pork-based soup with gyokai. Extra animal fat comes on top; spice condiments... More
Recommended bowl: Benten Disciple
The master here trained at the legendary shop Benten in Takadanobaba for four years before opening his own place in 2014. The menu and bowls are heavily influenced by Benten — and that's definitely a good thing. Handmade noodles, chicken and pork-based soup with gyokai. Extra animal fat comes on top; spice condiments are available on the side. Both ramen and tsukemen are on the menu, but most go for the tsukemen. Less
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- Abram Plaut added a new meal Dinner at 麦右衛門 at Chuka Soba Mugiemon (中華そば麦右衛門)
麦右衛門中華そば / Mugiemon Chūka Soba / Chūka Soba Mugiemon — Taishi, Hyogo
Shoyu gyokai double soup uses chicken carcasses and various types of dried fish. Noodles are house-made. Topped with ajitama, pork and chicken chashu, extra thick menma, negi and greens. Omakase rice bowl on the side. A continuously evolving, limited seasonal... More
麦右衛門中華そば / Mugiemon Chūka Soba / Chūka Soba Mugiemon — Taishi, Hyogo
Shoyu gyokai double soup uses chicken carcasses and various types of dried fish. Noodles are house-made. Topped with ajitama, pork and chicken chashu, extra thick menma, negi and greens. Omakase rice bowl on the side. A continuously evolving, limited seasonal ramen menu is also available (and recommended).
Master Miyamoto-san is from Himeji City, Hyogo Prefecture. He started working in restaurants straight out of high school, first in Japanese kappo and then creative cuisine. He managed a company-run ramen shop for a couple years from 2010, then decided to go independent. Lunch only, 11:30am-3pm. 20 seats. Since April 12th, 2013. Less
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- Abram Plaut added a new meal Ramen at Dzurumen Ikeda (づゅる麺池田) at Durumen Ikeda (づゅる麺 池田)
Recommended bowl: Legit tsukemen
Dzurumen Ikeda sits down the hill from Meguro station along a busy street full of restaurants and small eateries. The shop features one long counter in a somewhat cramped, no-thrills space. The tsukemen is the go-to item, served with a rich and creamy chicken-based dipping soup. The house-made noodles are yellow, round,... More
Recommended bowl: Legit tsukemen
Dzurumen Ikeda sits down the hill from Meguro station along a busy street full of restaurants and small eateries. The shop features one long counter in a somewhat cramped, no-thrills space. The tsukemen is the go-to item, served with a rich and creamy chicken-based dipping soup. The house-made noodles are yellow, round, thick and chewy. A lemon wedge comes on the side — squeeze some juice onto your noodles about halfway through the bowl for a new dynamic. The topping options are standard: chashu, egg, etc. Less
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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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- Abram Plaut added a new meal Ramen at Dougen (道玄) at Dougen (道玄)
Recommended bowl: Topped w/ rare wagyu!
This shop serves both shoyu and shio ramen made from a clear beef bone soup, with succulent strips of wagyu as a topping. The ramen is good but it’s really all about beef topping here. Where outside of Japan can you get ramen with authentic high-grade wagyu beef for under $20? A decent drinking spot too, with... More
Recommended bowl: Topped w/ rare wagyu!
This shop serves both shoyu and shio ramen made from a clear beef bone soup, with succulent strips of wagyu as a topping. The ramen is good but it’s really all about beef topping here. Where outside of Japan can you get ramen with authentic high-grade wagyu beef for under $20? A decent drinking spot too, with various sakes on the menu. It often gets a little busy at night, as college kids from the nearby universities pack in. 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 Ramen at Daruma (純手打ち だるま) at Jun Teuchi Daruma (純手打ち だるま)
Recommended bowl: Shichisai disciple
Jun Teuchi Daruma was launched in March 2018 by a former apprentice of the famed ramen powerhouse Shichisai. As is the case at Shichisai, the focus here is on the teuchi handmade noodles. After each order comes in, the master cuts fresh noodles from a ball of dough right out on the counter, dusts them in flour,... More
Recommended bowl: Shichisai disciple
Jun Teuchi Daruma was launched in March 2018 by a former apprentice of the famed ramen powerhouse Shichisai. As is the case at Shichisai, the focus here is on the teuchi handmade noodles. After each order comes in, the master cuts fresh noodles from a ball of dough right out on the counter, dusts them in flour, and pounds/kneads them briefly to give them the proper texture and then plunges them into the boiling water. The result is a thick, wavy, deliciously light and chewy noodle. The soup is a clear chicken and pork base with a light shoyu tare. Served with two types of pork chashu, negi and house-made menma. Less