Restaurants
- Abram Plaut added a new meal Ramen at Bizentei (びぜん亭) at Bizentei (びぜん亭)
Recommended bowl: Old school Tokyo shoyu
Bizentei is a Tokyo-style ramen shop with a wonderful old-school Japanese atmosphere. The master is a friendly guy from Okayama Prefecture. He has been running Bizentei for over 35 years and still wears a jimbei while he cooks. This is about as close as you'll get to eating at a ramen shop from an Ozu movie.... More
Recommended bowl: Old school Tokyo shoyu
Bizentei is a Tokyo-style ramen shop with a wonderful old-school Japanese atmosphere. The master is a friendly guy from Okayama Prefecture. He has been running Bizentei for over 35 years and still wears a jimbei while he cooks. This is about as close as you'll get to eating at a ramen shop from an Ozu movie.
Bizentei serves a light, sweet, simply perfect Tokyo shoyu ramen. Nothing flashy here, just a classic bowl that you could easily eat every day. Each bowl comes with two umeboshi (pickled plums) — one to eat before the meal to stimulate your appetite, the second to refresh your pallet after. The yaki-gyoza and sui-gyoza are also solid.
Last time we visited Bizentei, the master made a bowl for himself after he served us and came around the counter to chow down among his customers. So great. He said he's not going to keep the shop open forever but he plans to stay running until at least the 2020 Tokyo Olympics. If we lived nearby we would eat at this place on the weekly. Less
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- Abram Plaut added a new meal Dinner at 駒込 at 担々麺 辣椒漢(らしょうはん) 駒込店
ラーメン / Ramen / Menya Hero — Komagome, Tokyo
Jiro style ramen uses well-emulsified tonkotsu-shoyu soup and pork fat. House-made thick-cut noodles (350g for regular size) contain the customary Oshon brand flour. Topped with pork chashu, cabbage, bean sprouts, garlic and quail egg.
The master previously worked as an assistant at Ramen... More
ラーメン / Ramen / Menya Hero — Komagome, Tokyo
Jiro style ramen uses well-emulsified tonkotsu-shoyu soup and pork fat. House-made thick-cut noodles (350g for regular size) contain the customary Oshon brand flour. Topped with pork chashu, cabbage, bean sprouts, garlic and quail egg.
The master previously worked as an assistant at Ramen Jiro Sakuradai. If customers are waiting, seating time may be limited to roughly 15 minutes from when the ramen is served. Photos other than ramen (and the ticket machine) are not allowed. After ramen is served, please refrain from using your phone. After eating, put your dishes up and wipe the counter down for the next customer. Do not leave used tissues or masks in the bowl, throw them in the trash. Eight seats. Open since June 5th, 2022 @menya_hero Less
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- Abram Plaut added a new meal Ramen at Bigiya (麺処 びぎ屋) at Mendokoro Bigiya (麺処 びぎ屋)
Recommended bowl: Top-class
Bigiya is a fixture of the Tokyo ramen circuit and is widely considered to be the best shop in the Gakugei-Daigaku area. It was created by master Takatoshi Chouryou, who studied at the well-known ramen shop Setagaya.
Chouryou-san sources most of the ingredients used at Bigiya from his hometown in Shizuoka Prefecture, which... More
Recommended bowl: Top-class
Bigiya is a fixture of the Tokyo ramen circuit and is widely considered to be the best shop in the Gakugei-Daigaku area. It was created by master Takatoshi Chouryou, who studied at the well-known ramen shop Setagaya.
Chouryou-san sources most of the ingredients used at Bigiya from his hometown in Shizuoka Prefecture, which sits to the southwest of Tokyo. The careful selection of ingredients is apparent in each element of the ramen on offer.
Bigiya's house recommendation is 'shoyu ramen zenbu iri,' which basically means shoyu ramen with all the fixings — aji tama, buta chashu and tori chashu. The soup is made from chicken, 16 different types of gyokai and four varieties of shoyu. It's quite subtle and dynamic — light in color and consistency, but with good umami.
Chouryou-san's toppings are above average and elevate the bowl. The buta chashu is simmered in a secret tare. The tori chashu is soaked in another original tare for 24 hours and then roasted in the oven. Both chashus are then aged in the refrigerator for one night. The time-intensive prep delivers a depth of flavor and delicate texture. The egg is near flawless and the menma has an unexpectedly wild taste. Pro toppings work here.
Bigiya's noodles are sourced from the respected noodle provider Murakami Asahi Seimen.
Chouryou-san's menu is extensive; this is a shop that requires multiple visits. The tsukemen and niboshi are both well regarded, as are the seasonal specialties and gentei offerings that often pop onto the menu. On past visits we've caught a yuzu ramen special and a chilled ramen gentei dish served during the summertime. If we lived in the area, we'd be lining up regularly. Less
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- Abram Plaut added a new meal Ramen at Bannai Shokudō (坂内食堂) at Bannai Shokudo (坂内食堂)
Recommended bowl: Longest line in Kitakata
The most famous ramen shop in Kitakata, with long lines every day. Open since 1958, the interior of the shop is a large room that seats 56 customers. This shop is the originator of one of the most well known ramen chains in Japan— ‘Kitakata Ramen Bannai,’ which has locations across Japan and in the U.S.... More
Recommended bowl: Longest line in Kitakata
The most famous ramen shop in Kitakata, with long lines every day. Open since 1958, the interior of the shop is a large room that seats 56 customers. This shop is the originator of one of the most well known ramen chains in Japan— ‘Kitakata Ramen Bannai,’ which has locations across Japan and in the U.S. Because of the chain’s fame, this flagship has become a landmark. Kitakata-style shio ramen is on the menu, but many customers go for the chashumen, which comes completely layered in pork. Less
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- Abram Plaut added a new meal Dinner at めんめん at Bushimoriya Men Men (ぶしもりや めんめん)
皿もりめん / Sara Morimen / Menmen — Ekoda, Tokyo
Old school Tokyo style tsukemen. Chicken based shoyu soup, served with medium-thick wavy dipping noodles. The soup is topped with pork chashu, onions, negi and black pepper, the noodles come with nori and cucumber.
Open for over 50 years, Menmen is run by a female master. Previously she... More
皿もりめん / Sara Morimen / Menmen — Ekoda, Tokyo
Old school Tokyo style tsukemen. Chicken based shoyu soup, served with medium-thick wavy dipping noodles. The soup is topped with pork chashu, onions, negi and black pepper, the noodles come with nori and cucumber.
Open for over 50 years, Menmen is run by a female master. Previously she worked alongside her elder brother, before he passed away a few years ago. She does everything solo now, admitting she probably won’t continue for much longer. 17 seats. Open since 1965. Less
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- Abram Plaut added a new meal Ramen at Asahi (中華料理 あさひ) at Asahi (中華料理 あさひ)
Recommended bowl: Family run classic
This family-run restaurant is an Asakusa area staple. Open for decades, it's now run by the fourth-generation master, Ueki-san. The menu is extensive, featuring various bowls with chicken and pork-based soups. Both the pork chashu and fried gyoza dumplings are beloved by the steady stream of regulars. There are... More
Recommended bowl: Family run classic
This family-run restaurant is an Asakusa area staple. Open for decades, it's now run by the fourth-generation master, Ueki-san. The menu is extensive, featuring various bowls with chicken and pork-based soups. Both the pork chashu and fried gyoza dumplings are beloved by the steady stream of regulars. There are trendier, more tourist-friendly places in Asakusa, but gotta love this old school classic. Less
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- Abram Plaut added a new meal Ramen at Aroma (亞呂摩) at Aroma (亞呂摩)
Recommended bowl: Coffee ramen?!
Aroma is more of a Japanese kissaten (traditional coffee house) than a ramen shop, with a cozy vintage vibe. The shop is run by an adorable elderly Japanese couple. Visually, the coffee ramen is mind-blowing, with various toppings laid out to look like a face. Among those toppings: egg, banana, ham, kiwi fruit, ice... More
Recommended bowl: Coffee ramen?!
Aroma is more of a Japanese kissaten (traditional coffee house) than a ramen shop, with a cozy vintage vibe. The shop is run by an adorable elderly Japanese couple. Visually, the coffee ramen is mind-blowing, with various toppings laid out to look like a face. Among those toppings: egg, banana, ham, kiwi fruit, ice cream and more. The soup contains coffee and the noodles are made by a supplier nearby — and they also have bits of coffee in them. Less
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- 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 Ramen at Aoshima Shokudō (青島食堂 秋葉原店) at Aoshima Shokudo Akihabara Ten (青島食堂)
Recommended bowl: Niigata style w/ ginger
Tokyo outpost of the famous inventor of OG Niigata-style shoyu ramen w/ ginger. Clear pork-based soup made with konbu and ginger, to go along with a dark shoyu tare. House made noodles and super thin slices of pork chashu. This shop serves exactly what you get at the head branch in Niigata, but right in Tokyo.... More
Recommended bowl: Niigata style w/ ginger
Tokyo outpost of the famous inventor of OG Niigata-style shoyu ramen w/ ginger. Clear pork-based soup made with konbu and ginger, to go along with a dark shoyu tare. House made noodles and super thin slices of pork chashu. This shop serves exactly what you get at the head branch in Niigata, but right in Tokyo. Less
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- Abram Plaut added a new meal Ramen at Aoba (旭川らぅめん青葉 本店) at Asahikawa Ramen Aoba Hon Ten (旭川らぅめん青葉)
Recommended bowl: Family run since '47
One of the oldest ramen shops in Asahikawa, Aoba has been run by three generations of the same family since 1947. The soup is fish and vegetable-based with shoyu, topped with your usual fixins' of chashu, menma and nori — the seaweed is even stamped with the shop's name on it. What makes this shop special is... More
Recommended bowl: Family run since '47
One of the oldest ramen shops in Asahikawa, Aoba has been run by three generations of the same family since 1947. The soup is fish and vegetable-based with shoyu, topped with your usual fixins' of chashu, menma and nori — the seaweed is even stamped with the shop's name on it. What makes this shop special is the staff, aka the founding family, who are extremely hospitable and welcoming to all customers, whether they speak Japanese or not. One of those shops where the old school homey atmosphere makes the bowl taste that much better. Less