Restaurants
- Abram Plaut added a new meal Ramen at Aoba (中華そば 青葉) at Aoba (中華そば 青葉)
Recommended bowl: 1st double soup ever
Open since 1996, Aoba is a Tokyo new-school ramen legend. Nestled in the backstreet circuitry of Nakano's alleyways, its claim to fame lies in the fact that it was the first shop to incorporate the ‘double soup’ method of mixing two separate soups into one bowl — one tonkotsu-based and one gyokai-based.... More
Recommended bowl: 1st double soup ever
Open since 1996, Aoba is a Tokyo new-school ramen legend. Nestled in the backstreet circuitry of Nakano's alleyways, its claim to fame lies in the fact that it was the first shop to incorporate the ‘double soup’ method of mixing two separate soups into one bowl — one tonkotsu-based and one gyokai-based. This technique is now commonplace in the ramen world, so Aoba is no longer the superstar it once was, but they have gone on to open several other branches and will always have legend status. Less
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- Abram Plaut added a new meal Dinner at すずらん 恵比寿 at Suzuran (すずらん 恵比寿店)
葱油肉絲麺(ネギソバ)/ Negi Soba / Chūka Soba Suzuran — Ebisu, Tokyo
Chicken and pork shoyu soup uses traditional Chinese spices and seasonings. Thin straight low hydration noodles are housemade. Topped with pork chashu and negi. Yodare chicken, shumai, spicy ebi wontons on the side.
Chūka Soba Suzuran is a high-end Chinese style... More
葱油肉絲麺(ネギソバ)/ Negi Soba / Chūka Soba Suzuran — Ebisu, Tokyo
Chicken and pork shoyu soup uses traditional Chinese spices and seasonings. Thin straight low hydration noodles are housemade. Topped with pork chashu and negi. Yodare chicken, shumai, spicy ebi wontons on the side.
Chūka Soba Suzuran is a high-end Chinese style ramen shop, serving a selection of noodle bowls and side dishes. Everything is house-made from premium ingredients. 11 seats. Originally opened in Shibuya in 2003, moved to the current location in Ebisu in 2014. Less
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- Abram Plaut added a new meal Dinner at 菜香亭 at Saikotei
五目ソバ 半チャーハンセット / Gomoku Soba Han Cha-han Set / Saikōtei — Takanawa, Tokyo
Gomoku Soba contains shio based soup and medium thin low hydration noodles. Toppings include pork chashu, shrimp, squid, shiitake, boiled egg, fish cakes and snap peas. Half-size fried rice on the size.
Saikōtei is an old school family-run... More
五目ソバ 半チャーハンセット / Gomoku Soba Han Cha-han Set / Saikōtei — Takanawa, Tokyo
Gomoku Soba contains shio based soup and medium thin low hydration noodles. Toppings include pork chashu, shrimp, squid, shiitake, boiled egg, fish cakes and snap peas. Half-size fried rice on the size.
Saikōtei is an old school family-run Cantonese style restaurant, operating in the same location for around 60 years. According to regular customers, the flavors of the dishes haven't changed in decades. 29 seats. Open since 1964. Less
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- Abram Plaut added a new meal Dinner at 銀座朧月 at Ginza Oboroduki (銀座 朧月)
淡麗醤油つけ麺 / Tanrei Shoyu Tsukemen / Ginza Oborodzuki — Ginza, Tokyo
Clear soup uses pork, chicken and gyokai (including clams), with a blended shoyu tare. The tare features Saishikomi kioke soy sauce from Chiba, in operation since 1854. Noodles are by Mikawaya Seimen. Topped with low-temperature cooked pork chashu, menma, red onion,... More
淡麗醤油つけ麺 / Tanrei Shoyu Tsukemen / Ginza Oborodzuki — Ginza, Tokyo
Clear soup uses pork, chicken and gyokai (including clams), with a blended shoyu tare. The tare features Saishikomi kioke soy sauce from Chiba, in operation since 1854. Noodles are by Mikawaya Seimen. Topped with low-temperature cooked pork chashu, menma, red onion, naruto and nori. This limited menu item is available from January to June of this year. The standard menu offers rich double soup with a bone broth of pork knuckles and chicken feet simmered for long hours, combined with a dashi of saba, katsuo and other gyokai. Finished with flavor oil and a drizzle of black gyokai sauce.
The master trained at a Chinese restaurant for 14 years before opening his own shop. No photos allowed inside other than of the food. Seven seats. Since October 2010. @ginza_oborozuki Less
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- Abram Plaut added a new meal Dinner at at LASTORDER BAR
汁なし坦々麺 + 黒坦々麺 / Shirunashi Tantanmen + Kuro Tantanmen / Last Order Bar — Hatsudai, Tokyo
Shirunashi Tantanmen comes with sesame based tare sauce, spiced meat, negi, peanuts and an onsen tamago. Kuro Tantanmen adds black garlic oil, chili oil and bean sprouts. Noodles are special-ordered from a local undisclosed purveyor. Due... More
汁なし坦々麺 + 黒坦々麺 / Shirunashi Tantanmen + Kuro Tantanmen / Last Order Bar — Hatsudai, Tokyo
Shirunashi Tantanmen comes with sesame based tare sauce, spiced meat, negi, peanuts and an onsen tamago. Kuro Tantanmen adds black garlic oil, chili oil and bean sprouts. Noodles are special-ordered from a local undisclosed purveyor. Due to the constraints of operating at a bar with no hood, the tare sauce is made stronger and the soup is simply hot water.
Takeimen is an original noodle concept by actor and noodle enthusiast Yousuke Takei. Currently run via pop-ups only, with a temporary residency at Last Order Bar in Hatsudai since January 2023. No official hours, all information is posted on social media. Takeimen established in late 2022, Last Order Bar open since September 2019. @takeimen_slurp @lastorder_bar Less
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- Abram Plaut added a new meal Dinner at 中国手打拉麺馬賊 at China Teuchi Ramen Bazoku Nippori Ten (中国手打拉麺 馬賊)
坦々つけ麺 / Tantan Tsukemen / Chūgoku Teuchi Ramen Bazoku — Asakusa, Tokyo
Tantan dipping soup is sesame based, containing ground meat and various spices. Teuchi noodles are hand-pulled and beaten without the use of a machine. Noodles are cut extra long and served in water. Mapo-Tofu, handmade gyoza, menma and pickled za-sai on the side.
An... More
坦々つけ麺 / Tantan Tsukemen / Chūgoku Teuchi Ramen Bazoku — Asakusa, Tokyo
Tantan dipping soup is sesame based, containing ground meat and various spices. Teuchi noodles are hand-pulled and beaten without the use of a machine. Noodles are cut extra long and served in water. Mapo-Tofu, handmade gyoza, menma and pickled za-sai on the side.
An old school Chinese style ramen shop, with a 2nd branch in Nippori open since 1977. Asakusa flagship since 1974. 20 seats. Less
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特製つけそば / Tokusei Tsukesoba / Chūka Soba Senmon Tonchibo — Hidaka, Saitama
Niboshi shoyu soup is made from slowly simmering pork bones, minced meat, chicken and niboshi. The soup for each bowl gets poured through house-made gyofun (fish powder). No MSG. Housemade chijire noodles contain whole grain Hanamanten wheat from Saitama.
Master... More
特製つけそば / Tokusei Tsukesoba / Chūka Soba Senmon Tonchibo — Hidaka, Saitama
Niboshi shoyu soup is made from slowly simmering pork bones, minced meat, chicken and niboshi. The soup for each bowl gets poured through house-made gyofun (fish powder). No MSG. Housemade chijire noodles contain whole grain Hanamanten wheat from Saitama.
Master Maruoka-san trained at the well-known ramen shop Chūka Soba Takano in Tokyo. He opened Tonchibo in Tsurugashima, Saitama, operating for 10 years before moving the store to Hidaka City. Only open for lunch, 11:30am-2:30pm. 16 seats. First opened in 2008, current location since September 29th, 2017. Less
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- Abram Plaut added a new meal Dinner at 八咫烏 at RaMen TOMO TOKYO
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go... More
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go into the shoyu tare, which includes a double koikuchi (dark) shoyu blend for the paitan. Medium-thin straight noodles with low water content are by Sapporo Seimen. Toppings feature low-temperature cooked duck chashu, negi and cassis berries. Ajitama (eggs) are flavored with yuzu and porcini mushrooms.
RaMen TOMO TOKYO is run by master "Double Egg Tomo" Fujioka. Fujioka-san graduated from university and was working for a major trading company, but his passion for ramen led him to quit his job and start training to eventually open his own shop. Located in the space formerly occupied by the shop Yatagarasu. 13 seats. Since March 1st, 2023 @ramentomotokyo @double_egg_tomo Less
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- Abram Plaut added a new meal Dinner at 東京ラーメン横丁 at Fuunji Tokyo Ramen Yokocho
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in... More
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in another ramen establishment. After spending years systematically sampling Tokyo's best ramen, he simply decided to open his own shop. Fuunji opened in Shinjukui in 2007, quickly becoming a popular destination. This 2nd branch can be found in the Tokyo Ramen Yokocho, a new ramen themed street located underground adjacent to Tokyo Station. 19 seats. Open since June 2022. Less
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- Abram Plaut added a new meal Dinner at と多" 食堂 at Toda Shokudo
特製煮干そば白 / Tokusei Niboshi Soba Shiro / Toda Shokudo — Hanno, Saitama
Clear niboshi soup uses only sea ingredients and vegetables with white shoyu. No MSG. Two types of noodles (medium-thin straight and extra wide flat) are both house-made, containing flecks of whole wheat. Duck chashu, rare pork shoulder chashu, ajitama, diced onions,... More
特製煮干そば白 / Tokusei Niboshi Soba Shiro / Toda Shokudo — Hanno, Saitama
Clear niboshi soup uses only sea ingredients and vegetables with white shoyu. No MSG. Two types of noodles (medium-thin straight and extra wide flat) are both house-made, containing flecks of whole wheat. Duck chashu, rare pork shoulder chashu, ajitama, diced onions, menma, mitsuba and nori.
Previously operated as Miyamae Udon, the shop began serving ramen as Toda Shokudo during night hours in 2016. In July of 2017 they made the full conversion to ramen only. Open 10:30am until the soup runs out (usually 2-3pm). 33 seats. Since October 2016. Less