Restaurants
- Abram Plaut added a new meal Dinner at Rouhe Noodle Parlor 揉合麺荘 at 揉合麺荘(ろうふぅめんそう)
排骨汁なし担々麺 / Paiko Shirunashi Tantanmen / Rōfūmensō - Hatagaya, Tokyo
Shirunashi tantanmen contains sesame paste, minced meat paste, red onion pickled in sweet vinegar, bean sprouts, garlic chives and chili oil. Topped with fried pork cutlet and a tortilla chip. Noodles are house-made using a noodle machine in the shop.
Run by... More
排骨汁なし担々麺 / Paiko Shirunashi Tantanmen / Rōfūmensō - Hatagaya, Tokyo
Shirunashi tantanmen contains sesame paste, minced meat paste, red onion pickled in sweet vinegar, bean sprouts, garlic chives and chili oil. Topped with fried pork cutlet and a tortilla chip. Noodles are house-made using a noodle machine in the shop.
Run by chef Ochiai-san, Rōfūmensō is a new concept by the brand Kisurin. Tantanmen is offered during lunch hours, with an extended menu of Chinese dishes and alcohol available for dinner. 10 seats. Open since November 2019. @rouhe_tokyo Less
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- Abram Plaut added a new meal Dinner at 再来軒 at Sairai Ken
塩ワンタンメン / Shio Wontonmen / Sairaiken - Yōga, Tokyo
Soup contains whole chickens, pork feet, gyokai and vegetables (including onions, ginger and garlic). Shio, shoyu and soy milk ramen all available. Noodles are special ordered. Topped with pork wontons, chashu, egg, green negi and menma.
Run by two female masters and previously... More
塩ワンタンメン / Shio Wontonmen / Sairaiken - Yōga, Tokyo
Soup contains whole chickens, pork feet, gyokai and vegetables (including onions, ginger and garlic). Shio, shoyu and soy milk ramen all available. Noodles are special ordered. Topped with pork wontons, chashu, egg, green negi and menma.
Run by two female masters and previously open six days a week, the hours of operation are now only on Saturday from just 11:30am-2pm. It is also recommended to check the shop's Facebook page before visiting. 14 seats. Since 1959. Less
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- Abram Plaut added a new meal Dinner at 珍々軒 at Chin Chin Ken
ワンタンメン + 冷やし中華 / Wontonmen + Hiyashi Chūka / Chinchinken - Ueno, Tokyo
Shoyu wontonmen uses a soup made from chicken carcasses, pork and vegetables. Discarded eggshells from making cha-han are added into the stock pot, the shells are said to clarify the soup and keep scum levels down. Chilled hiyashi chūka comes topped with... More
ワンタンメン + 冷やし中華 / Wontonmen + Hiyashi Chūka / Chinchinken - Ueno, Tokyo
Shoyu wontonmen uses a soup made from chicken carcasses, pork and vegetables. Discarded eggshells from making cha-han are added into the stock pot, the shells are said to clarify the soup and keep scum levels down. Chilled hiyashi chūka comes topped with pork, cucumber, egg and harusame noodles. Cha-han, gyoza, pork and vegetable stir-fried dishes on the side.
An old school chūka style shop, currently run by 3rd generation female master Kawata-san. Originally opened in 1948 as a candy (ame) store on the Ameyoko shopping street of Ueno, during a post-war era when sugar and sweets were hard to come by. In 1960 the shop converted to a street cart (yatai), finally becoming a ramen shop in 1962. Around 23 seats, with both a counter and tables outside. Less
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- Abram Plaut added a new meal Dinner at 田中そば店・秋葉原店 at Tanaka Soba Ten Akihabara Ten (田中そば店)
ねぎそば / Negi Soba / Tanaka Sobaten - Akihabara, Tokyo
Kitakata style shio ramen contains clear soup made from pork. Noodles are medium thick and wavy, supplied by the Fukuoka-based Torio Seimen. Topped with recommended extra negi.
Run by the OISHES company, which operates the Tsujita ramen brand in addition to 14 branches of Tanaka Sobaten.... More
ねぎそば / Negi Soba / Tanaka Sobaten - Akihabara, Tokyo
Kitakata style shio ramen contains clear soup made from pork. Noodles are medium thick and wavy, supplied by the Fukuoka-based Torio Seimen. Topped with recommended extra negi.
Run by the OISHES company, which operates the Tsujita ramen brand in addition to 14 branches of Tanaka Sobaten. The concept of this shop is countryside ramen, with Kitakata style shio and Yamagata style spicy miso ramen both available. Open 365 days a year. 16 seats. Since 2012. Less
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- Abram Plaut added a new meal Dinner at トリカヂイッパイ at Ramen Torikaji Ippai (らぁめん トリカヂ イッパイ)
醤油らあめん / Shoyu Ramen / Ramen Torigachi Ippai - Ikoma, Nara
Clear soup contains chicken, bushi and raw shoyu. Noodles are homemade using a Yamato noodle machine. No MSG. Topped with chicken chashu, green negi and nori. Shoyu, shio, miso and limited bowls all available. Open as Tori Kaji Ippai for lunch (ramen) and Yoru Kaji for dinner... More
醤油らあめん / Shoyu Ramen / Ramen Torigachi Ippai - Ikoma, Nara
Clear soup contains chicken, bushi and raw shoyu. Noodles are homemade using a Yamato noodle machine. No MSG. Topped with chicken chashu, green negi and nori. Shoyu, shio, miso and limited bowls all available. Open as Tori Kaji Ippai for lunch (ramen) and Yoru Kaji for dinner (tsukemen).
Master Nakamura-san ran his own osteopathic clinic for 17 years before changing professions. At first he didn't like ramen much, but his mind changed after eating at the famous Nara shop Mitsuba. He is self-taught, having only attended the Shokuno Dojo Tokyo Ramen Academy. He named his shop after a line said in the anime One Piece. 10 seats. Since June 28th, 2014 @mla28181 Less
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- Abram Plaut added a new meal Dinner at 麺処と市 at Men Tokoro To Ichi (麺処 と市)
味玉らーめん / Ajitama Ramen / Mendokoro Toichi - Kashihara, Nara
Triple soup uses pork, chicken and gyokai. Noodles are homemade. No MSG. Topped with ajitama, pork chashu, mizuna, onions and togarashi. Ramen and tsukemen both available.
Master Ikoma-san trained at Menya Takakura Nijō in Kyoto. Located in the parking lot of the Super Autobacs... More
味玉らーめん / Ajitama Ramen / Mendokoro Toichi - Kashihara, Nara
Triple soup uses pork, chicken and gyokai. Noodles are homemade. No MSG. Topped with ajitama, pork chashu, mizuna, onions and togarashi. Ramen and tsukemen both available.
Master Ikoma-san trained at Menya Takakura Nijō in Kyoto. Located in the parking lot of the Super Autobacs custom car parts store. Only open for lunch, 11am-2:30pm or until the soup runs out. 9 seats. Since March 2nd, 2012. Less
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- Abram Plaut added a new meal Dinner at 大勝軒 at Taishoken Maruichi
もやしそば + チャーハン / Moyashi Soba + Cha-han / Chūka Ryōri Taishōken - Chitose-Karasuyama, Tokyo
Old school style shoyu soup is made using chicken carcasses, kombu and vegetables. Noodles are ordered via Kusamura Shōten, located in Suginami-ku. Moyashi Soba comes slightly thickened with starch and topped with bean sprouts. Fried... More
もやしそば + チャーハン / Moyashi Soba + Cha-han / Chūka Ryōri Taishōken - Chitose-Karasuyama, Tokyo
Old school style shoyu soup is made using chicken carcasses, kombu and vegetables. Noodles are ordered via Kusamura Shōten, located in Suginami-ku. Moyashi Soba comes slightly thickened with starch and topped with bean sprouts. Fried rice on the side.
Family run and operated for multiple generations, originally this shop was located in a different place and had a different name. When they moved to the current location, they were given permission to use the name 'Taishōken' by Kusamura Shōten. 16 seats. Open 40+ years. Less
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- Abram Plaut added a new meal Dinner at 飯田橋大勝軒 at Iidabashi Taishoken
小豚(肉1)/ Shō Buta (Niku 1) / Iidabashi Taishōken - Iidabashi, Tokyo
Soup uses pork bones, pork feet, chicken and gyokai. Noodles are house-made using wheat from Kachidoki-Seifun (same as Higashi-Ikebukuro Taishōken). Regular size noodles are 320g (before being boiled), large size is 700g. Both Higashi-Ikebukuro Taishōken style ramen... More
小豚(肉1)/ Shō Buta (Niku 1) / Iidabashi Taishōken - Iidabashi, Tokyo
Soup uses pork bones, pork feet, chicken and gyokai. Noodles are house-made using wheat from Kachidoki-Seifun (same as Higashi-Ikebukuro Taishōken). Regular size noodles are 320g (before being boiled), large size is 700g. Both Higashi-Ikebukuro Taishōken style ramen and tsukemen are available, as well as this Jiro style bowl. Topped with pork fat, vegetables and extra garlic. Some people call this "Taishōken Jiro."
Master Keita Shimazaki-san trained at Higashi-Ikebukuro Taishōken under the ramen god Yamagishi-san. This shop belongs to the Taishōken Norennokai. 15 seats. Open since December 2004. Less
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- Abram Plaut added a new meal Dinner at お茶の水、大勝軒 BRANCHING at Ochanomizu Taisho-ken BRANCHING
もり野菜 / Moriyasai / Ochanomizu Taishōken Branching - Jimbochō, Tokyo
Soup contains pork bones, pork feet, minced pork, whole chickens, chicken feet, niboshi, saba-bushi and vegetables, taking about five hours to finish. Noodles are homemade in a company-owned noodle factory. Topped with pork chashu, menma, half-tamago, nori, naruto and extra... More
もり野菜 / Moriyasai / Ochanomizu Taishōken Branching - Jimbochō, Tokyo
Soup contains pork bones, pork feet, minced pork, whole chickens, chicken feet, niboshi, saba-bushi and vegetables, taking about five hours to finish. Noodles are homemade in a company-owned noodle factory. Topped with pork chashu, menma, half-tamago, nori, naruto and extra vegetables which include bean sprouts, cabbage, carrots, garlic chives and wood ear mushrooms.
Run by the Taishōken Tokyo company, which also operates Ochanomizu Taishōken, Ōtsuka Taishōken and Taishōken Next in Katsuura, Chiba. The face of the company is Tauchigawa-san, who trained at Higashi-Ikebukuro Taishōken. The recipe at this branch in Jimbōcho is said to be similar to Ochanomizu Taishōken but just a little bit more fishy. 28 seats. Since July 13th, 2017. Less
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- Abram Plaut added a new meal Dinner at 川崎 大勝軒 at 大勝軒 川崎店
もりそば / Morisoba / Taishōken - Kawasaki-Shimmachi, Kanagawa
Shoyu soup contains pork bones, pork feet, chicken carcasses, niboshi and saba-bushi. Noodles are house-made on a #17 cutter each morning. Topped with pork chashu, half-tamago, menma, negi and wakame.
The original master trained at Higashi-Ikebukuro Taishōken before... More
もりそば / Morisoba / Taishōken - Kawasaki-Shimmachi, Kanagawa
Shoyu soup contains pork bones, pork feet, chicken carcasses, niboshi and saba-bushi. Noodles are house-made on a #17 cutter each morning. Topped with pork chashu, half-tamago, menma, negi and wakame.
The original master trained at Higashi-Ikebukuro Taishōken before opening this shop with his wife in 2007. At first the style was the same as in Higashi-Ikebukuro, with the noodles cooked slightly soft and the shoyu soup mild. But soon the master learned that the locals in Kawasaki preferred their noodles a bit harder and the shoyu taste more profound, so he adjusted the recipe. In March of 2019 he got sick and retired, but not before passing on his cooking procedures to another ramen master who really loved Taishōken. This new master was ready to take over and had previously worked at Ramen Kitarou in Yokohama. Reopening one month later in April 2019, the new master continues to serve the same menu to this day. 10 seats. Since 2007. Less