Restaurants
- Abram Plaut added a new meal Ramen at Sakurazaka (中華ソバ 櫻坂) at Chuka Soba Sakurazaka (中華ソバ 櫻坂)
Recommended bowl: Complex soup
Sakurazaka, located in the Sakuragaokacho district of Shibuya, offers up tasty bowls of ramen and tsukemen made with a cloudy chicken based soup combined with katsuo, other gyokai (sea ingredients), pork, and topped with pork back fat and sliced negi. The noodles are special ordered, but from whom, is officially a secret.... More
Recommended bowl: Complex soup
Sakurazaka, located in the Sakuragaokacho district of Shibuya, offers up tasty bowls of ramen and tsukemen made with a cloudy chicken based soup combined with katsuo, other gyokai (sea ingredients), pork, and topped with pork back fat and sliced negi. The noodles are special ordered, but from whom, is officially a secret. There is both shoyu and shio on the menu, the shoyu being recommended. Each standard bowl comes with half an egg, so if you order an egg extra, you’ll get served one and a half eggs in your bowl. Popular shop and often times busy during peak hours. Less
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- Abram Plaut added a new meal Dinner at Shinjuku at Miso Ramen Momo-an
特製赤みそラーメン / Tokusei Aka Miso Ramen / Miso Ramen Momoan — Nishi-Shinjuku, Tokyo
Rich soup is made using a combination of pork knuckles and chicken carcasses, mixed with a blended red miso tare sauce, sesame oil and pork back fat. Medium-thick noodles are provided by Mikawaya Seimen. Topped with pork belly chashu, ajitama, ginger-flavored... More
特製赤みそラーメン / Tokusei Aka Miso Ramen / Miso Ramen Momoan — Nishi-Shinjuku, Tokyo
Rich soup is made using a combination of pork knuckles and chicken carcasses, mixed with a blended red miso tare sauce, sesame oil and pork back fat. Medium-thick noodles are provided by Mikawaya Seimen. Topped with pork belly chashu, ajitama, ginger-flavored pork, bean sprouts, negi and togarashi threads. White miso ramen also available on the menu.
President Ishizaki-san oversees operations, he is also the head of a large apparel company and has experience opening several ramen shops around Tokyo. 28 seats. Since August 23rd, 2022 @ramen_momoan Less
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ワンタンチャーシュウメン / Wonton Chashumen / Teuchi Kagehinata — Fuchū, Tokyo
The soup contains mostly chicken with some pork, dried shellfish and grated ginger. Shoyu tare features a blend of three types of soy sauce (including dark soy sauce). Super wide house made noodles are made with mochi wheat and Haruyutaka brand wheat, cut... More
ワンタンチャーシュウメン / Wonton Chashumen / Teuchi Kagehinata — Fuchū, Tokyo
The soup contains mostly chicken with some pork, dried shellfish and grated ginger. Shoyu tare features a blend of three types of soy sauce (including dark soy sauce). Super wide house made noodles are made with mochi wheat and Haruyutaka brand wheat, cut by hand at random without a predetermined width. Wontons are filled with a mixture of ground pork and beef, served alongside braised pork chashu and negi. Each bowl is finished with chicken oil. Ginger pork rice bowl on the side.
The master trained at the well-known Tokyo ramen shop Hikage, where he helped with morning prep and supported the back of the kitchen during business hours. It was there that he learned how to make handmade noodles. The motto of this shop is that everything is handmade. Six seats. Lunch only, 11am-3pm. Open since May 22nd, 2024. Less
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- Abram Plaut added a new meal Dinner at Chidoricho at Tsukemen Enbu
特製辛つけ麺 / Tokusei Kara Tsukemen / Tsukemen Enbu — Chidorichō, Tokyo
Dipping soup contains pork bones, chicken bones, pork back fat, vegetables, dried sardines and dried mackerel. The spicy elements are made by combining several types of vegetables, chili peppers and shoyu with garlic chives and sesame seeds. Noodles are house made fresh... More
特製辛つけ麺 / Tokusei Kara Tsukemen / Tsukemen Enbu — Chidorichō, Tokyo
Dipping soup contains pork bones, chicken bones, pork back fat, vegetables, dried sardines and dried mackerel. The spicy elements are made by combining several types of vegetables, chili peppers and shoyu with garlic chives and sesame seeds. Noodles are house made fresh daily containing a blend of several types of wheat flour (including Yumechikara brand from Hokkaido). Topped with ajitama, nori, menma, onions and three types of chashu— braised pork kakuni, low-temperature cooked pork chashu and tsurushiyaki style hook-hung pork chashu. Negi chashu rice bowl on the side.
Master Hara-san trained for 13 years in the Menya Musashi group, where he worked at 7-8 different branches and also served as the manager at the flagship. He spent time managing the ramen shop Tenking (now closed). Located in the space previously occupied by the shop Tonkotsu Raito. Eight seats. since January 21st, 2023 @tukemen_enbu Less
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- Abram Plaut added a new meal Dinner at ばかたれ at ばかたれ
つけ麺 / Tsukemen / Ramen Meji — Sengawa, Tokyo
Jiro style tsukemen includes pork bone based shoyu-tonkotsu soup with thick homemade noodles. Topped with pork shoulder loin chashu, bean sprouts, cabbage, minced garlic and pickled ginger.
The master trained at Ramen Jiro Mejirodai for around one year before going independent. Located in the... More
つけ麺 / Tsukemen / Ramen Meji — Sengawa, Tokyo
Jiro style tsukemen includes pork bone based shoyu-tonkotsu soup with thick homemade noodles. Topped with pork shoulder loin chashu, bean sprouts, cabbage, minced garlic and pickled ginger.
The master trained at Ramen Jiro Mejirodai for around one year before going independent. Located in the space previously occupied by the shop Sengawa Ramen Bakatare. Photos other than ramen and all videos are prohibited. Using your phone while eating ramen is also prohibited. Eleven seats. Second branch open in Shin-Maruko since December 19th, 2023. Sengawa flagship since April 3rd, 2023 @ramen_meji Less
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- Abram Plaut added a new meal Dinner at Ginza Tokyo at Ginza Ramen Shiraishi
特製昆布水つけ麺 / Tokusei Kombusui Tsukemen / Ginza Ramen Shiraishi — Ginza, Tokyo
Clear soup is made by carefully simmering ducks and Daisen brand chickens, combined with a shoyu tare which uses a blend of premium Japanese soy sauces. High-hydration dipping noodles are custom ordered from Kanno Seimen, served in two different widths and... More
特製昆布水つけ麺 / Tokusei Kombusui Tsukemen / Ginza Ramen Shiraishi — Ginza, Tokyo
Clear soup is made by carefully simmering ducks and Daisen brand chickens, combined with a shoyu tare which uses a blend of premium Japanese soy sauces. High-hydration dipping noodles are custom ordered from Kanno Seimen, served in two different widths and containing medium-strength domestic flour. The kombu water is made with Ma kombu and Gagome kombu, along with kombu root. Toppings include Kamui brand pork (from Hokkaido) belly chashu, rare pork loin chashu, ajitama, menma, negi, lime slice and shiso flowers.
Run by Juri Shiraishi from J Silver Ltd., a company which operates a number of restaurants. The shop is also co-produced by the Shinjuku-based INGS Co. Ltd., which operates many ramen brands including Niboshi Chūka Suzuran, Ramen Housenka and Hayashida. Open from 11:30am-6:00am, five days a week. Ten seats. Since August 21st, 2023. Less
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- Abram Plaut added a new meal Ramen at Ichifuji (中華そば 一富士) at Ichifuji (中華そば 一富士)
Recommended bowl: Sweet & smooth
This neighborhood shop has been open since 2016. The soup here contains eight different types of gyokai, as well as chicken. No MSG. It's a mildly sweet, smooth and delicious soup. As for the noodles, when they first opened they were using house made noodles and at some point they switched over to Nankinken Shokuhin... More
Recommended bowl: Sweet & smooth
This neighborhood shop has been open since 2016. The soup here contains eight different types of gyokai, as well as chicken. No MSG. It's a mildly sweet, smooth and delicious soup. As for the noodles, when they first opened they were using house made noodles and at some point they switched over to Nankinken Shokuhin noodles. In June 2018, they switched over to Taisei Shokuhin noodles. Topped with standard egg, chashu, and fresh mitsuba leaves, it's a shop to keep on the radar when cruising the back streets of Nakano-Shimbashi. Less
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- Abram Plaut added a new meal Ramen at Usagi (うさぎ ) at Usagi (うさぎ)
Recommended bowl: Tasty & enjoyable
Located in Shinsen, Shibuya, since its debut in 2007. Usagi (meaning ‘rabbit’) is a simple ramen shop with a decent following. Master Yamada-san offers quite a few options, with most soups using a triple broth blend of chicken, gyokai, and Japanese style dashi. Shio ramen, shoyu ramen, tsukemen — the menu is... More
Recommended bowl: Tasty & enjoyable
Located in Shinsen, Shibuya, since its debut in 2007. Usagi (meaning ‘rabbit’) is a simple ramen shop with a decent following. Master Yamada-san offers quite a few options, with most soups using a triple broth blend of chicken, gyokai, and Japanese style dashi. Shio ramen, shoyu ramen, tsukemen — the menu is varied and everything is pretty good. No MSG. One of the most popular items might even be the chili-oil-infused tantanmen. Noodles special ordered from Itabashi Daiei Shokuhin. Rice bowl options on the side. Less
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- Abram Plaut added a new meal Ramen at Ichiryū (一龍) at Ichiryu (一龍)
Recommended bowl: Tsuruga style
Open since 1984, this local alleyway shop serves up a style of ramen quite rare in Tokyo-- Tsuruga style. Tsuruga is a seaside area of Fukui prefecture, bordering the sea of Japan. The soup is made from pork and chicken only, and is called 'golden soup' for its distinctive color. The noodles are special ordered, although... More
Recommended bowl: Tsuruga style
Open since 1984, this local alleyway shop serves up a style of ramen quite rare in Tokyo-- Tsuruga style. Tsuruga is a seaside area of Fukui prefecture, bordering the sea of Japan. The soup is made from pork and chicken only, and is called 'golden soup' for its distinctive color. The noodles are special ordered, although from where, is a secret. Aside from the regular chūka soba, a popular item is the ninniku soba, which comes with a nice amount of sliced garlic cloves in the soup. It’s kind of old-school style looking bowls and old-school looking shop, but the food is good. Gyoza and beers on the side pair perfectly with the ramen. The master originally learned to make ramen from his brother, who trained at a known shop in Tsuruga, Ichiriki. Rumor has it they even opened a branch in Buffalo, NY. Less
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- Abram Plaut added a new meal Dinner at ラーメン道楽 参宮橋 at ラーメン道楽
ネギラーメン / Negi Ramen / Ramen Dōraku — Sangubashi, Tokyo
Light tonkotsu pork bone soup is simmered for 20 hours and is said to be full of collagen and vitamins. Medium-thin straight noodles are special ordered and served slightly soft, they can be cooked al dente if requested. Topped with negi that are coated with a secret house-made... More
ネギラーメン / Negi Ramen / Ramen Dōraku — Sangubashi, Tokyo
Light tonkotsu pork bone soup is simmered for 20 hours and is said to be full of collagen and vitamins. Medium-thin straight noodles are special ordered and served slightly soft, they can be cooked al dente if requested. Topped with negi that are coated with a secret house-made sauce, other toppings include pork chashu, beansprouts, menma and nori.
An old school Tokyo tonkotsu shop, popular amongst salarymen and taxi drivers. The staff are known to keep the interior in meticulous condition, despite many decades of operation the kitchen remains sparkling clean. Open 11am-midnight. 13 counter seats. Since 1984. Less