Restaurants
- Abram Plaut added a new meal Dinner at 丸長中華そば at Marushin (中華そば丸信)
つけめん + チャーハン + ギョウザ / Tsukemen + Cha-han + Gyoza / Maruchō - Kamifukuoka, Saitama
Old school Tokyo style tsukemen, fried rice and gyoza. The soup uses chicken carcasses and katsuo, with shoyu tare. Noodles are house-made.
The last shop to open with a direct connection to Maruchō in Ogikubo. Run by a husband and wife, for... More
つけめん + チャーハン + ギョウザ / Tsukemen + Cha-han + Gyoza / Maruchō - Kamifukuoka, Saitama
Old school Tokyo style tsukemen, fried rice and gyoza. The soup uses chicken carcasses and katsuo, with shoyu tare. Noodles are house-made.
The last shop to open with a direct connection to Maruchō in Ogikubo. Run by a husband and wife, for the most part no photos are allowed inside the shop other than the food. Open since 1971. Less
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- Abram Plaut added a new meal Dinner at 丸長 at Maruchō Sakuradai (つけめん 丸長桜台店)
半チャンつけ麺 / Han-chan Tsukemen / Maruchō - Miyahara, Saitama
Old school Tokyo style tsukemen. Dipping soup contains mostly chicken carcasses, along with shoyu tare. Noodles are homemade. Half size fried rice on the side. The menu offers ramen, tsukemen, cha-han, rice and beer.
Opened as a norenwake from Maruchō in Sakado, this branch... More
半チャンつけ麺 / Han-chan Tsukemen / Maruchō - Miyahara, Saitama
Old school Tokyo style tsukemen. Dipping soup contains mostly chicken carcasses, along with shoyu tare. Noodles are homemade. Half size fried rice on the side. The menu offers ramen, tsukemen, cha-han, rice and beer.
Opened as a norenwake from Maruchō in Sakado, this branch in Miyahara is the longest running store in all of Saitama City (including Ōmiya) to be serving tsukemen. 20 seats. Open for lunch only, 11am-2:30pm. Since 1982. Less
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- Abram Plaut added a new meal Dinner at 麺場 らせん at Memba Rasen (麺場 らせん)
牛骨しょうゆらーめん / Gyukotsu Shoyu Ramen / Menba Rasen - Higashi-Nagasaki, Tokyo
Paitan soup is made from 100% beef bones. Shoyu tare, noodles by Mikawaya Seimen. Sliced pork chashu is slow-cooked then smoked, served alongside shredded beef, green onion, hosaki menma and nori. Additional smoked egg (kuntama) topping also recommended.
Master... More
牛骨しょうゆらーめん / Gyukotsu Shoyu Ramen / Menba Rasen - Higashi-Nagasaki, Tokyo
Paitan soup is made from 100% beef bones. Shoyu tare, noodles by Mikawaya Seimen. Sliced pork chashu is slow-cooked then smoked, served alongside shredded beef, green onion, hosaki menma and nori. Additional smoked egg (kuntama) topping also recommended.
Master Yoshida-san came to Tokyo from his hometown in Fukushima Prefecture when he was 20 years old to become a musician. He soon got a part time job at a ramen shop. Eventually his band broke up, and he ended up opening his very own ramen store Mendokoro Sen in Kita-Urawa in April of 2010. After some time he closed the shop, then went on to work at Musashiya Honten in Shin-Nakano, followed by a stint at Tsujita. Menba Rasen opened on July 10th, 2019. Yoshida-san runs the shop with his wife. Eight seats. @menba_rasen Less
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- Abram Plaut added a new meal Dinner at 麺や べらぼう at Menya Berabou (麺や べらぼう)
淡麗煮干 (手もみ麺) / Tanrei Niboshi (Temomimen) / Menya Berabou - Iidabashi, Tokyo
Clear soup uses urume niboshi and kombu. Choice of hand-pounded temomi or straight noodles by Teigaku, based in Kyoto. Topped with slow-cooked pork shoulder chashu, red onions and yaki-bara nori sourced from Tokushima Prefecture.
Run by master Ujika-san, who... More
淡麗煮干 (手もみ麺) / Tanrei Niboshi (Temomimen) / Menya Berabou - Iidabashi, Tokyo
Clear soup uses urume niboshi and kombu. Choice of hand-pounded temomi or straight noodles by Teigaku, based in Kyoto. Topped with slow-cooked pork shoulder chashu, red onions and yaki-bara nori sourced from Tokushima Prefecture.
Run by master Ujika-san, who is from Tokushima and trained at Tokushima Noodle Padoru in Moto-Sumiyoshi. The master of Padoru (who is also from Tokushima) came up with the name Berabou. Originally opened in Ginza in August of 2020, moved to the current location in Iidabashi from October 2021. 26 seats. Less
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- Abram Plaut added a new meal Dinner at Yagu-noodle at yagu noodle (yagu-noodle)
特製醤油 / Tokusei Shoyu / yagu-noodle - Sumiyoshi, Tokyo
The soup uses a special brand of chicken called 'Amagi Shamo' from Shizuoka, as well as kombu and asari clams. The tare contains shoyu sourced from Shōdoshima and Hyōgo. Noodles are supplied by Matsumoto Seimen based in Ikebukuro, with medium-thick brown noodles for the shoyu and thin... More
特製醤油 / Tokusei Shoyu / yagu-noodle - Sumiyoshi, Tokyo
The soup uses a special brand of chicken called 'Amagi Shamo' from Shizuoka, as well as kombu and asari clams. The tare contains shoyu sourced from Shōdoshima and Hyōgo. Noodles are supplied by Matsumoto Seimen based in Ikebukuro, with medium-thick brown noodles for the shoyu and thin white noodles served with the shio. No MSG. Signature duck chashu is slow cooked.
Run by master Yaguchi-san, who previously worked as a French chef and then trained at Menya Ittō for over five years alongside chefs of the now well known ramen shops Iruca Tokyo and Suzuharu. 12 seats. Open since April 24th, 2021. @yagu_noodle Less
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ランチ セット A / Lunch Set A / Koishitai - Suidōbashi, Tokyo
Lunch Set A consists of tai tantanmen + tai rice. The soup is made using tai (sea bream) sourced from Uwajima, Ehime Prefecture. Noodles by Ōhashi Seimen, based in Tama, Tokyo. Chicken and pork chashu are slow-cooked, other toppings include niku miso, hosaki menma, fried shoestring... More
ランチ セット A / Lunch Set A / Koishitai - Suidōbashi, Tokyo
Lunch Set A consists of tai tantanmen + tai rice. The soup is made using tai (sea bream) sourced from Uwajima, Ehime Prefecture. Noodles by Ōhashi Seimen, based in Tama, Tokyo. Chicken and pork chashu are slow-cooked, other toppings include niku miso, hosaki menma, fried shoestring potatoes, mizuna, balsamic vinegar sauce, chili powder (spice level 3), ra-yu and sansho peppercorns.
Run by the En Petit company, which operates at least eight ramen shops in Tokyo and Kansai including Tadaima Henshinchu, Oyster Backs and Dakishimetai (to name a few). The executive chef of this company worked in French cuisine for 14 years, which reflects strongly in the ramen. 14 seats. Open since July 7th, 2020. Less
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- Abram Plaut added a new meal Dinner at 中華そば 薫風 at 中華そば 薫風
ワンタン麺 醤油 / Wontonmen Shoyu / Chūka Soba Kunpū - Kajigaya, Kanagawa
Shoyu soup uses mostly chicken and gyokai with vegetables. Housemade noodles contain slightly lower water content. Rare pork shoulder chashu, homemade wontons stuffed with ground meat and ginger. Shio ramen and tantanmen also on the menu.
The master trained at Kazuya... More
ワンタン麺 醤油 / Wontonmen Shoyu / Chūka Soba Kunpū - Kajigaya, Kanagawa
Shoyu soup uses mostly chicken and gyokai with vegetables. Housemade noodles contain slightly lower water content. Rare pork shoulder chashu, homemade wontons stuffed with ground meat and ginger. Shio ramen and tantanmen also on the menu.
The master trained at Kazuya in Meguro (part of the Tantantei lineage). Closed once in December of 2020 for renovations, reopened in September of 2021. 12 seats. Since July 2014. Less
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- Abram Plaut added a new meal Dinner at 中華そば ますや at Masuya
半チャーハンラーメン + 餃子 / Han-Chahan Ramen + Gyoza / Chūka Soba Masuya - Kaminakazato, Tokyo
Light old school style shoyu soup is made from a base of chicken carcasses. Medium width high water content curly noodles by Koike Seimen, the same purveyor which supplies a few historical shops in Jimbochō (including Ikyō). Fried rice set,... More
半チャーハンラーメン + 餃子 / Han-Chahan Ramen + Gyoza / Chūka Soba Masuya - Kaminakazato, Tokyo
Light old school style shoyu soup is made from a base of chicken carcasses. Medium width high water content curly noodles by Koike Seimen, the same purveyor which supplies a few historical shops in Jimbochō (including Ikyō). Fried rice set, gyoza on the side.
Chūka Soba Masuya originally opened as an ice shop in 1955, adding ramen to the menu in 1965. The current master is 2nd generation, his father being the original founder. According to regular customers, the taste hasn't changed in over 50 years. Ten seats. Less
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- Abram Plaut added a new meal Dinner at 丸信中華そば at Maruchō (丸長 荻窪本店)
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at the legendary Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of Maruchō in Ogikubo. Marushin at one... More
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at the legendary Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of Maruchō in Ogikubo. Marushin at one point had nine different norenwake shops, most of them have now closed. Family-run, 21 total seats. Open since 1965. Less
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- Abram Plaut added a new meal Dinner at 王道家 柏本店 at Menya Koji Kashiwa
ネギラーメン 白 / Negi Ramen Shiro / Oudouya - Kashiwa, Chiba
Yokohama iekei style ramen with tonkotsu-shoyu soup and extra negi. The soup consists mainly of pork bones and meat, with fresh bones added to the simmering stockpot periodically to adjust flavor as the soup ages. Noodles are homemade, the pork chashu hung up and smoked.
Master Shimizu-san... More
ネギラーメン 白 / Negi Ramen Shiro / Oudouya - Kashiwa, Chiba
Yokohama iekei style ramen with tonkotsu-shoyu soup and extra negi. The soup consists mainly of pork bones and meat, with fresh bones added to the simmering stockpot periodically to adjust flavor as the soup ages. Noodles are homemade, the pork chashu hung up and smoked.
Master Shimizu-san started thinking about becoming a ramen chef at the age of 25. After much consideration, he decided to apply for an apprenticeship at the legendary iekei shop Yoshimuraya in Kanagawa. He asked for a job there and was quickly denied. Not to give up easily, he persisted for one whole year and was finally hired as staff. After working every day for six months with no days off, he was granted permission to open his own shop. Oudouya opened in Kashiwa, Chiba in 2003. The Oudouya group has gone on to open over 11 different shops run by former apprentices since then. In 2017, the original Kashiwa store was forced to close due to the deteriorating condition of the old building where it was located. Shimizu-san searched for a new space and ended up moving to Toride, Ibaraki Prefecture. Eventually Shimizu-san found a new location back in Kashiwa, opening this 2nd Oudouya branch there which has now become the new flagship. 21 seats, open 11am-1am. Since October 2019. Less
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