Restaurants
- Abram Plaut added a new meal Ramen at Daishi (ラーメン 大至) at Ramen Daishi (ラーメン大至)
Recommended bowl: Mastering the average
From the outside, Daishi doesn’t strike one as a particularly noteworthy ramen shop. The simple sign and pre-fab design give off the vibe of a chain shop. But deceptive simplicity is the essence of Daishi’s magic.
The master, Yanazaki-san, describes his recommended dish as “the best regular ramen.”... More
Recommended bowl: Mastering the average
From the outside, Daishi doesn’t strike one as a particularly noteworthy ramen shop. The simple sign and pre-fab design give off the vibe of a chain shop. But deceptive simplicity is the essence of Daishi’s magic.
The master, Yanazaki-san, describes his recommended dish as “the best regular ramen.” Flashy innovation isn’t his intent; it’s all about Tokyo shoyu classicism. The shoyu soup is clear, light and a little sweet. The noodles come from Asakusa Kaikarou, a celebrated noodle maker in Asakusa. The toppings are solid renditions of the ramen classics – egg, seaweed and two slices of chashu. This bowl won’t blow your mind, but it will leave you roundly satisfied every single time.
Yanazaki-san occasionally gets a little experimental, kicking out limited-edition daily specialties, such as a soup made from pumpkins or other unconventional ingredients. We can’t help but order the shoyu every time though – it’s so solid. 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 Ramen at Daiki (大喜) at Ramen Tenjinshita Daiki (らーめん天神下 大喜)
Recommended bowl: Yushima legend
An established and legit shop, run by master Takekawa-san, who first opened up back in 1999. Known for its shio torisoba, but also serving an excellent shoyu and tsukemen, all served with homemade noodles. Various appetizers and small dishes are on the menu, too. Legend has it that when Takekawa-san first opened, he... More
Recommended bowl: Yushima legend
An established and legit shop, run by master Takekawa-san, who first opened up back in 1999. Known for its shio torisoba, but also serving an excellent shoyu and tsukemen, all served with homemade noodles. Various appetizers and small dishes are on the menu, too. Legend has it that when Takekawa-san first opened, he was so focused on making an perfect soup that he didn’t return home for three years, and basically lived and slept at the shop. Originally located in Yushima but relocated to a new location in 2017. 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 Ramen at Chinryū-ken (珍竜軒 本店) at Chinryū-ken (珍竜軒 本店)
Recommended bowl: Garlic tonkotsu
An old school Kita-Kyushu ramen shop, serving a smooth tonkotsu topped with negi, sesame seeds and garlic (the chef will check with you about the optional toppings that are available). Open for over 50 years, the shop has an old school vibe where the staff look like they’ve been there for decades and the customers... More
Recommended bowl: Garlic tonkotsu
An old school Kita-Kyushu ramen shop, serving a smooth tonkotsu topped with negi, sesame seeds and garlic (the chef will check with you about the optional toppings that are available). Open for over 50 years, the shop has an old school vibe where the staff look like they’ve been there for decades and the customers just as long. On the countertops is togarashi miso to add a spiciness to the bowl — which seems quite popular with regulars. They now have three branches in Kita-Kyushu, but this is the flagship. It's also known to be the favorite ramen shop of one of the top sushi chefs in Japan. 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 Ramen at Chinchintei (珍々亭) at Chin Chin Tei (珍々亭)
Recommended bowl: First ever aburasoba
Open since 1957, this is the very first shop to ever serve aburasoba — a style now beloved worldwide. Ramen noodles are served without soup— just tare sauce, various toppings, and some oil. Vinegar and ra-yu (chili oil) are made available on the counter, and you add to taste. Then just mix everything up and... More
Recommended bowl: First ever aburasoba
Open since 1957, this is the very first shop to ever serve aburasoba — a style now beloved worldwide. Ramen noodles are served without soup— just tare sauce, various toppings, and some oil. Vinegar and ra-yu (chili oil) are made available on the counter, and you add to taste. Then just mix everything up and let the slurping commence. An old school vibe and original feel — not much has changed here in decades. The staff are super friendly, too. 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 Ramen at Burari (麺酒処 ぶらり) at Men Sakadokoro Burari (麺酒処 ぶらり)
Recommended bowl: Golden chicken soup
This tori-paitan specialty shop sits nestled between a few buildings, just off the main road in Nippori. Two main soup options are available, both chicken-based: creamy or clear. Most customers opt for the paitan, a silky smooth, buttery version; but the clear soup is there for those who want something on the lighter... More
Recommended bowl: Golden chicken soup
This tori-paitan specialty shop sits nestled between a few buildings, just off the main road in Nippori. Two main soup options are available, both chicken-based: creamy or clear. Most customers opt for the paitan, a silky smooth, buttery version; but the clear soup is there for those who want something on the lighter side. Mikawaya Seimen, one of Tokyo's top noodle companies, provides the noodles. This shop serves ramen on the first floor and doubles as an izakaya on the second floor. They also have another branch in Meguro. 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