Restaurants
- Abram Plaut added a new meal Dinner at G麺7 at Jimen Sebun (G麺7)
らーめん正油ワンタン入り / Ramen Shoyu Wonton-iri / Gmen7 - Kamiōoka, Kanagawa
Clear chicken and pork shoyu soup contains no fish, instead utilizing tori-bushi. The tare blends seven different types of shoyu. Noodles are homemade. Toppings include two types of chashu, kaiware, negi, naruto and wontons.
Master Goto-san trained for seven... More
らーめん正油ワンタン入り / Ramen Shoyu Wonton-iri / Gmen7 - Kamiōoka, Kanagawa
Clear chicken and pork shoyu soup contains no fish, instead utilizing tori-bushi. The tare blends seven different types of shoyu. Noodles are homemade. Toppings include two types of chashu, kaiware, negi, naruto and wontons.
Master Goto-san trained for seven years at the Yokohama ramen shop Menba Hamatora before going independent. Gmen7 was his first store, he now runs several ramen brands and multiple shops in Kanagawa Prefecture. 12 seats. Open since 2009. Less
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- Abram Plaut added a new meal Dinner at ラーメンししょう at Shisho
麻婆麺 / Mābomen / Ramen Shishō - Kashiwa, Chiba
Chicken and pork soup mixed with mābo-tofu. Noodles are from Asakusa Kaikarou. A hint of curry powder, crumbled naruto fish cake conjures images of a flower.
The master is self taught, he says the shop's special feature is that there is no special feature. His grandfather's younger brother has... More
麻婆麺 / Mābomen / Ramen Shishō - Kashiwa, Chiba
Chicken and pork soup mixed with mābo-tofu. Noodles are from Asakusa Kaikarou. A hint of curry powder, crumbled naruto fish cake conjures images of a flower.
The master is self taught, he says the shop's special feature is that there is no special feature. His grandfather's younger brother has been running a ramen shop called Marushin in Niigata for around 30 years, prior to that he trained at the legendary Eiryūken in Ogikubo, which was run by one of the five original masters of Maruchō in Ogikubo. Ramen Shishō has six seats. Open since September 2019. @ramen_sisho Less
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- Abram Plaut added a new meal Dinner at Menクライ at Men Kurai (MENクライ)
油そば / Aburasoba / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Noodles with tare sauce, chashu and toppings. Soup served on the side. Noodles are homemade, hand-pounded, extra thick and chewy. The pork chashu is done tsurushiyaki style, hung up inside a smoker and smoked in-house. Oil and vinegar free condiments to add.
Men Cry is the 2nd brand of... More
油そば / Aburasoba / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Noodles with tare sauce, chashu and toppings. Soup served on the side. Noodles are homemade, hand-pounded, extra thick and chewy. The pork chashu is done tsurushiyaki style, hung up inside a smoker and smoked in-house. Oil and vinegar free condiments to add.
Men Cry is the 2nd brand of Chūka Soba Waka Tokyo, run by master Takahashi-san. 11 seats, open since February 2021. Less
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- Abram Plaut added a new meal Dinner at 中華そば 心 at Chuukasoba Kokoro (中華そば 心)
白醤油 特製中華/ Shiro Shoyu Tokusei Chūka / Chūka Soba Kokoro - Tama-Reien, Tokyo
Clear soup is made from chicken and gyokai, with shiro shoyu in the tare. Noodles by Mikawaya Seimen, boiled for 30 seconds and served using a hirazaru. The master trained at Higashi-Ikebukuro Taishouken, here he makes the bowls one at a time. This shop has... More
白醤油 特製中華/ Shiro Shoyu Tokusei Chūka / Chūka Soba Kokoro - Tama-Reien, Tokyo
Clear soup is made from chicken and gyokai, with shiro shoyu in the tare. Noodles by Mikawaya Seimen, boiled for 30 seconds and served using a hirazaru. The master trained at Higashi-Ikebukuro Taishouken, here he makes the bowls one at a time. This shop has a sister kappō style restaurant in Fuchu called Mimatsu. Chūka Soba Kokoro open since December 2019. @kokoro_20191201 Less
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- Abram Plaut added a new meal Dinner at 麺尊rage 中野 腕刀 at Menson Reiji Nakano Wantou (麺尊RAGE 中野 腕刀)
腕刀そば + 替玉 / Wantō Soba + Kaedama / Menson RAGE Nakano Wantō - Nakano, Tokyo
Soup uses pork, chicken carcasses and a few kinds of gyokai. Sharp tare combines multiple varieties of shoyu with green chili peppers from Hachijojima. No MSG. Noodles are by Mikawaya Seimen. The recommended way to eat is to order extra kaedama noodles and dip... More
腕刀そば + 替玉 / Wantō Soba + Kaedama / Menson RAGE Nakano Wantō - Nakano, Tokyo
Soup uses pork, chicken carcasses and a few kinds of gyokai. Sharp tare combines multiple varieties of shoyu with green chili peppers from Hachijojima. No MSG. Noodles are by Mikawaya Seimen. The recommended way to eat is to order extra kaedama noodles and dip them in the soup like tsukemen. Customers can choose the spice level of the wanto soba on request, niboshi soba available on the menu as well.
Run by master Hirota-san, who now has four shops in the RAGE group (Nishi-Ogikubo flagship open since 2015). This Nakano branch is the 2nd location to use the Wantō name and concept, the first being RAMEN WANTO in Kokubunji. The name Wantō refers to a type of strike in karate. Seven seats. Open since April 11th, 2022. @menson.rage Less
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- Abram Plaut added a new meal Dinner at 煮干中華 余韻 at 煮干中華 余韻
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master... More
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master Nagayama-san previously ran the shellfish specialty ramen shop Kaigaraya before moving on to this venture. Eight seats. Open since June 2021. Less
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- Abram Plaut added a new meal Dinner at らーめん うち田 at らーめん うち田
とろろつけ麺 / Tororo Tsukemen / Ramen Uchida - Koenji, Tokyo
Shoyu soup uses mainly chicken carcasses, pork, niboshi and kombu. Semi-wavy flat noodles by Taisei Shokuhin. Topped with the recommended tororo. No MSG. To many, this style is known as 'Manrai-Horiuchi style.' Several other options are on the menu, including curry ramen and tsukimi.... More
とろろつけ麺 / Tororo Tsukemen / Ramen Uchida - Koenji, Tokyo
Shoyu soup uses mainly chicken carcasses, pork, niboshi and kombu. Semi-wavy flat noodles by Taisei Shokuhin. Topped with the recommended tororo. No MSG. To many, this style is known as 'Manrai-Horiuchi style.' Several other options are on the menu, including curry ramen and tsukimi. Master Uchida-san trained at a famous ramenya, presumumbly Manrai or Horiuchi, but no information is official. He runs his shop with his wife. Nine seats. Open since November 2020. @mituki000007 Less
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- Abram Plaut added a new meal Dinner at らーめん いごっそう at 自家製麺 らーめん いごっそう
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice... More
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice there. Originally opened around 20 years ago near Musashi-Seki station, the shop moved closer to Higashi-Fushimi in 2011, moving again sometime later to the current location. Open 11am-2:30pm five days a week, 6pm-9pm Fri-Sat. 10 seats. Less
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- Abram Plaut added a new meal Dinner at 六九麺【ロックメン】 at 六九麺
鶏薫る 醤油六九麺 / Niwatori Kaoru Shoyu Rokumen / Noodle Kitchen Rokumen - Koenji, Tokyo
Soup is made with shamo rock chickens from Aomori, daisen chickens from Tottori and water. Noodles are by Kanno Seimen. Topped with chicken chashu, ajitama, menma, radish sprouts and a chicken meatball. Other than shoyu, the shop also serves shio, tori... More
鶏薫る 醤油六九麺 / Niwatori Kaoru Shoyu Rokumen / Noodle Kitchen Rokumen - Koenji, Tokyo
Soup is made with shamo rock chickens from Aomori, daisen chickens from Tottori and water. Noodles are by Kanno Seimen. Topped with chicken chashu, ajitama, menma, radish sprouts and a chicken meatball. Other than shoyu, the shop also serves shio, tori paitan, miso, spicy miso, niboshi ramen and oyster shoyu tsukemen. Soy sauce, black pepper, sansho oil, yuzu koshō available on the counter.
Run by two masters, Inoue-san and Uchiumi-san. Inoue-san was a comedian before he got into ramen, Uchiumi-san was in a music band. Inoue-san learned at the Yamato noodle school and then the two of them worked at a ramen shop for ten years before opening Rokumen together. The name comes from the shamo 'rock' chickens used in the soup. Inoue-san also currently operates a couple of shops in Thailand. Noodle Kitchen Rokumen open since December 2018. @69men_kouenji_ Less
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- Abram Plaut added a new meal Dinner at 麺屋 悠 at Menya Yuu (麺屋 悠)
辛味噌ワンタンつけ / Kara Miso Wonton-Tsuke / Menya Yū - Ōkubo, Tokyo
Spicy dipping soup is made using a double soup of chicken and pork with niboshi. The soup is combined with an original miso tare containing three varieties of miso including Gozen miso from Tokushima. Noodles ordered via Daiei Shokuhin. Wontons, negi, smoked pork chashu,... More
辛味噌ワンタンつけ / Kara Miso Wonton-Tsuke / Menya Yū - Ōkubo, Tokyo
Spicy dipping soup is made using a double soup of chicken and pork with niboshi. The soup is combined with an original miso tare containing three varieties of miso including Gozen miso from Tokushima. Noodles ordered via Daiei Shokuhin. Wontons, negi, smoked pork chashu, menma and nori.
Master Yamauchi-san trained for 16 years at the ramen shops Kazuya in Meguro and Hayashimaru in Koenji before opening his own place. Eight seats. Since June 2016. Less