Restaurants
- Abram Plaut added a new meal Dinner at 新雪園 at Shinsetsuen
五目湯麺 / Gomoku Yumen / Shinsetsuen — Shimokitazawa, Tokyo
Gomoku yumen contains chūka style doubutsu-kei soup, medium width flat noodles and a plethora of toppings including bamboo shoots, cabbage, carrots, bok choy, two types of shrimp, scallops, sliced pork, negi, wood ear mushrooms and a quail egg. Served with za-sai, yaki gyoza on the... More
五目湯麺 / Gomoku Yumen / Shinsetsuen — Shimokitazawa, Tokyo
Gomoku yumen contains chūka style doubutsu-kei soup, medium width flat noodles and a plethora of toppings including bamboo shoots, cabbage, carrots, bok choy, two types of shrimp, scallops, sliced pork, negi, wood ear mushrooms and a quail egg. Served with za-sai, yaki gyoza on the side.
Shinsetsuen is an old school Chinese restaurant, serving Beijing style street food six days a week until 5am. The shop is beloved by numerous Japanese celebrities, whose autographs can be seen adorning the walls. 50 seats. Open since 1988. Less
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- Abram Plaut added a new meal Dinner at 一橋学園駅 at Ramen Eiji (ラーメン英二)
小 / Shō / Ramen Jiro Hitotsubashi Gakuen - Kodaira, Tokyo
Jiro style ramen consists of tonkotsu-shoyu soup (medium-high emulsification) with thick house-made noodles, pork fat, extra vegetables (moyashi / cabbage) and garlic. The small size bowl comes with 300-350 grams of noodles (pre-boiled).
Ramen Jiro Hitotsubashi Gakuen is the 43rd Jiro branch... More
小 / Shō / Ramen Jiro Hitotsubashi Gakuen - Kodaira, Tokyo
Jiro style ramen consists of tonkotsu-shoyu soup (medium-high emulsification) with thick house-made noodles, pork fat, extra vegetables (moyashi / cabbage) and garlic. The small size bowl comes with 300-350 grams of noodles (pre-boiled).
Ramen Jiro Hitotsubashi Gakuen is the 43rd Jiro branch to open overall and the 22nd located in Tokyo. The master trained at Ramen Jiro Kanda Jimbocho. 11 seats. Open since August 11th, 2022 Less
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- Abram Plaut added a new meal Dinner at Kanda, Tokyo at Honda
つけめん上 / Tsukemen Jō / Honda Mengyō - Kanda, Tokyo
Shoyu soup uses Daisen brand chickens, domestic pork and other high end Japanese ingredients. The tare base is a shoyu blend. Noodles are house-made in the shop using Mochihime wheat, with extra high water content (53%).
Master Honda-san first opened Mendokoro Honda in Jujo, Tokyo in 2008,... More
つけめん上 / Tsukemen Jō / Honda Mengyō - Kanda, Tokyo
Shoyu soup uses Daisen brand chickens, domestic pork and other high end Japanese ingredients. The tare base is a shoyu blend. Noodles are house-made in the shop using Mochihime wheat, with extra high water content (53%).
Master Honda-san first opened Mendokoro Honda in Jujo, Tokyo in 2008, when he was 21. Honda Mengyō is the 3rd branch of the brand. 18 seats. Open since January 15th, 2023. Less
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- Abram Plaut added a new meal Dinner at 八王子らーめんつけ麺びんびん亭ユーロード店 at びんびん亭 ユーロード店
山盛り薬味ラーメン / Yamamori Yakumi Ramen / Hachioji Ramen Tsukemen Senmonten Binbintei — Hachioji, Tokyo
Hachioji style ramen. The soup contains simmered crushed pork bones, vegetables, fruits, gyokai, dark shoyu tare and lard. Medium thin noodles are ordered from a local Hachioji purveyor. Topped with pork shoulder chashu, diced onions,... More
山盛り薬味ラーメン / Yamamori Yakumi Ramen / Hachioji Ramen Tsukemen Senmonten Binbintei — Hachioji, Tokyo
Hachioji style ramen. The soup contains simmered crushed pork bones, vegetables, fruits, gyokai, dark shoyu tare and lard. Medium thin noodles are ordered from a local Hachioji purveyor. Topped with pork shoulder chashu, diced onions, menma and nori. The onions are sourced directly from farmers in Hokkaido.
Binbintei was originally founded in Hachioji in 1988, known as a local favorite until closing for good in 2012. Shortly after that, the current owner of Binbintei learned the recipe from the former master. He opened the Ganso Binbintei Binbin flagship in Hachioji in 2013, the company now runs around ten branches in west Tokyo. U-Road store open since November 2016. 19 seats, 11am-3am. Less
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- Abram Plaut added a new meal Dinner at 桜上水 at Japanese Restaurant SAKURA
ワンタンメン (塩) + 味付玉子 / Wontonmen (Shio) + Ajitsuke Tamago / Sakurajosui Funakoshi - Sakurajosui, Tokyo
Shio soup uses pork, chicken and beef bones, boiled to the point where the broth is still light but close to becoming rich. The flavor oil consists of the animal fats rendered from the soup. Thick, semi-wavy noodles are by Mikawaya... More
ワンタンメン (塩) + 味付玉子 / Wontonmen (Shio) + Ajitsuke Tamago / Sakurajosui Funakoshi - Sakurajosui, Tokyo
Shio soup uses pork, chicken and beef bones, boiled to the point where the broth is still light but close to becoming rich. The flavor oil consists of the animal fats rendered from the soup. Thick, semi-wavy noodles are by Mikawaya Seimen. Toppings include pork chashu, ajitama, menma, negi, spinach and wontons. Only natural ingredients are used, no MSG.
The master trained at the well known ramenya Watanabe in Nishi-Waseda. Open 11am-3pm, seven seats. Since January 15th, 2023. Less
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- Abram Plaut added a new meal Dinner at 一陽来福 at 激辛つけ麺 とし
激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo
Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes... More
激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo
Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes and 2 minutes. Toppings feature pork chashu, half ajitama, diced onion, wakame, chopped negi and togarashi. Goma (sesame) based soup also available.
First opened and operated for several years as Menfuku, eventually moving to the current location and rebranding as Ichiyō Raifuku. The master enjoys conversation with customers, but prohibits talking on the phone. 18 seats. Since 2001. Less
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- Abram Plaut added a new meal Dinner at 柴崎 at Teuchi Mensai Kamei (手打麺祭 かめ囲)
特製手打中華蕎麦 / Tokusei Teuchi Chūka Soba / Teuchi Mensai Kamei - Shibasaki, Tokyo
Soup uses whole chickens and niboshi, finished with chicken oil. House-made noodles are hand-cut in the kitchen during service. Topped with duck and pork chashu, menma, smoked egg, negi and wontons.
Master Kamei-san trained at Miyamoto in Kamata, where... More
特製手打中華蕎麦 / Tokusei Teuchi Chūka Soba / Teuchi Mensai Kamei - Shibasaki, Tokyo
Soup uses whole chickens and niboshi, finished with chicken oil. House-made noodles are hand-cut in the kitchen during service. Topped with duck and pork chashu, menma, smoked egg, negi and wontons.
Master Kamei-san trained at Miyamoto in Kamata, where he served his own super limited bowls during off-hours before finally opening his own shop. 10 seats. Since June 2022 @teuchi_kame Less
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マゼニボジャンキー / Maze Nibo Junky / Fukuryū Ramen Wadachi — Takadanobaba, Tokyo
Niboshi mazemen. The sauce is a special blend of niboshi soup and kaeshi, the exact recipe kept a house secret. Medium thick noodles are supplied by Taisei Seimen. Topped with pork chashu, diced onions, scallions and gyofun fish powder. White rice on the... More
マゼニボジャンキー / Maze Nibo Junky / Fukuryū Ramen Wadachi — Takadanobaba, Tokyo
Niboshi mazemen. The sauce is a special blend of niboshi soup and kaeshi, the exact recipe kept a house secret. Medium thick noodles are supplied by Taisei Seimen. Topped with pork chashu, diced onions, scallions and gyofun fish powder. White rice on the side.
Fukuryū Ramen Wadachi is run by company president Fuku-chan, who trained at the well-known Osaka ramen shop Junk Story. Three branches (plus one franchise store) are located in Osaka, with the Hommachi flagship open since 2014. Tokyo branch since July 2021. Ten seats. @ramen.wadachi.tokyo Less
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塩つけ麺 / Shio Tsukemen / Yaki Ago Shio Ramen Takahashi — Shinjuku, Tokyo
Freshly landed flying fish are first carefully skewered one by one, then grilled by craftsmen using traditional techniques. Finally, they are dried for 3-4 days to lock in umami. In addition to ago dashi, the soup also contains pork bones, chicken carcasses and kombu.... More
塩つけ麺 / Shio Tsukemen / Yaki Ago Shio Ramen Takahashi — Shinjuku, Tokyo
Freshly landed flying fish are first carefully skewered one by one, then grilled by craftsmen using traditional techniques. Finally, they are dried for 3-4 days to lock in umami. In addition to ago dashi, the soup also contains pork bones, chicken carcasses and kombu. Shio tare contains four kinds of sea salt and eight different kinds of natural dashi extract. Noodles are jointly developed with a long-established maker based in Kyoto. The tsukemen noodles in particular use Ayakari 'Ise no Hibiki' brand flour from Mie Prefecture. Carefully selected domestic chickens are seasoned and boiled in oil at a low temperature for the tori chashu.
CEO and owner Yuka Takahashi is from Niigata City, Niigata. At the age of 28 she decided to start her own business, bringing something from her hometown (grilled flying fish dashi ramen) which was not available in Tokyo at the time. The first store opened in Myogadani in 2012, before closing and moving to Shinjuku. The company now operates ten stores in Japan, mostly in the Kanto region. Shinjuku flagship open every day until 4:30am. 13 seats. Since 2015. @takahashi_ramen.shinjuku Less
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ワンタンメン / Wontonmen / Hitotsubashi Taishōken — Kodaira, Tokyo
Eifukucho Taishōken style ramen. Shoyu soup uses pork bones and niboshi with lard. Standard size comes with 1.5 portions of medium width chūka noodles. Topped with ajitama, pork shoulder loin chashu, menma, naruto, negi, wontons and yuzu.
The original master served... More
ワンタンメン / Wontonmen / Hitotsubashi Taishōken — Kodaira, Tokyo
Eifukucho Taishōken style ramen. Shoyu soup uses pork bones and niboshi with lard. Standard size comes with 1.5 portions of medium width chūka noodles. Topped with ajitama, pork shoulder loin chashu, menma, naruto, negi, wontons and yuzu.
The original master served ramen at this location for over 40 years before retiring and passing operations to the second generation. Nine seats. Open since 1969. Less