Restaurants
- Abram Plaut added a new meal Dinner at 三馬路 at Motenashi Kuroki (饗 くろ喜)
特製塩そば / Tokusei Shio Soba / Sanmaro - Kanda, Tokyo
Clear shio soup is made from Daisen brand whole chickens, chicken carcasses, asari clams, kombu, niboshi, saba niboshi, saba-bushi and katsuobushi. The shio tare contains two varieties of salt, the shoyu tare uses three kinds of soy sauce. Medium-thin straight noodles are provided by Kanno... More
特製塩そば / Tokusei Shio Soba / Sanmaro - Kanda, Tokyo
Clear shio soup is made from Daisen brand whole chickens, chicken carcasses, asari clams, kombu, niboshi, saba niboshi, saba-bushi and katsuobushi. The shio tare contains two varieties of salt, the shoyu tare uses three kinds of soy sauce. Medium-thin straight noodles are provided by Kanno Seimen, cut on a number 22 cutter. The chashu is topped with yuzu and duxelles, a mushroom sauce of porcini paste and shiitake.
Sanmaro first opened as a yatai in the Nakasu area of Fukuoka around 1940. The original master, Mori-san, wanted to reproduce the ramen he had eaten in Shanghai (before WWII). A decade later in 1951, his apprentice Moriyama-san opened another yatai in the area called Gomaru (a name given by Mori-san). Moriyama-san's brother-in-law Tejima-san helped him run the business for a couple of years, then Tejima-san opened his own Gomaro shop in the Gion district of Hakata in 1953. Tejima-san and his wife ran the business until retirement in 1993, when their son took over. In 1994, he decided to change the name and concept, becoming Uma Uma and operating as a 'ramen izakaya.' Uma Uma is now run by the ‘Vigor’ company (Tejima-san is a representative) and has two shops in Hakata and one each in Singapore, Thailand, The Philippines and Tokyo Station. This new branch of Sanmaro is located in Kanda and run by master Fuji-san. Rather than serve Hakata tonkotsu, the menu offers new-school kodawari shio and shoyu. Open since December 2021. @sanmaro1941 Less
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ポルチーニ醤油らぁ麺 + 特製トッピング / Porcini Shoyu Ramen + Tokusei Toppings / Iruca Tokyo - Roppongi, Tokyo
Quadruple soup combines chicken, pork, lobster and shellfish broths. The chicken soup uses Nagoya Cochin, Kurosatsuma, Hinai Jidori and Sansui Jidori brand chickens. The pork soup contains Kagoshima kurobuta. The lobster soup... More
ポルチーニ醤油らぁ麺 + 特製トッピング / Porcini Shoyu Ramen + Tokusei Toppings / Iruca Tokyo - Roppongi, Tokyo
Quadruple soup combines chicken, pork, lobster and shellfish broths. The chicken soup uses Nagoya Cochin, Kurosatsuma, Hinai Jidori and Sansui Jidori brand chickens. The pork soup contains Kagoshima kurobuta. The lobster soup is made from ise ebi (Japanese spiny lobster) and white wine. Finally, a shellfish broth consists of shijimi clams from Lake Shinji in Shimane and mussels from Miyajima, Hiroshima. Seven different varieties of shoyu go into the tare. Noodles are supplied by Mikawaya Seimen. Topped with chicken, pork and duck chashu, meatballs, green negi, ajitama and porcini mushroom paste.
Iruca Tokyo Roppongi is the 2nd branch of the popular ramen shop Iruca Tokyo in Higashikurume. Run by master Kazuhiro Ogawa-san, who trained at some well known shops including AFURI, Nagi and Menya Ittō. Higashikurume flagship open since 2019, Roppongi branch since October 2021. 12 seats. @malbo4649 Less
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- Abram Plaut added a new meal Dinner at りらくしん at Relaxin
辛味噌ラーメン / Kara-Miso Ramen / Rirakushin - Setagaya, Tokyo
Chicken and pork based spicy miso soup served with pork back fat and sesame. Each day a new batch of soup is poured into the same stock pot cooking the old batch, the master has done this since the shop first opened. Noodles by Ōhara Seimen, with choice of thick or wavy. Topped... More
辛味噌ラーメン / Kara-Miso Ramen / Rirakushin - Setagaya, Tokyo
Chicken and pork based spicy miso soup served with pork back fat and sesame. Each day a new batch of soup is poured into the same stock pot cooking the old batch, the master has done this since the shop first opened. Noodles by Ōhara Seimen, with choice of thick or wavy. Topped with bean sprouts, pork chashu, ajitama, minced garlic.
The master used to be a professional trumpet player but retired because of a traffic accident. Originally opened as a bar, the name 'Rirakushin' is an ode to the jazz record ‘Relaxin'’ by Miles Davis. The concept was eventually changed partly because there were no good ramen options in the Gotokuji area of Setagaya-ku. The master is self taught and has eaten ramen all over Japan, not only for meetings but also on motorcycle road trips. Seven total seats. Open since September 2010. Twitter: relaxin666 Less
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- Abram Plaut added a new meal Dinner at 麺や麦ゑ紋 at Menya Mugie Mon (麺や 麦ゑ紋)
合盛りつけめん + 極平麺 / Gomori Tsukemen + Goku-hiramen / Menya Mugiemon - Shinjuku, Tokyo
Shoyu soup uses pork leg bones, back bones, trotters, sake-bushi (dried and smoked salmon) from Hokkaido and several other types of dried fish. The stock is made by slowly simmering the ingredients at a low temperature. Noodles are by Kanno Seimen,... More
合盛りつけめん + 極平麺 / Gomori Tsukemen + Goku-hiramen / Menya Mugiemon - Shinjuku, Tokyo
Shoyu soup uses pork leg bones, back bones, trotters, sake-bushi (dried and smoked salmon) from Hokkaido and several other types of dried fish. The stock is made by slowly simmering the ingredients at a low temperature. Noodles are by Kanno Seimen, containing domestic wheat and sea salt from Okinawa. Two kinds of noodles come with the tsukemen, including mineral-rich wheat bran noodles. Super thick and flat goku-hiramen added-on for 150 yen extra.
Run by the INGS group, a company which now operates nine different ramen brands and over twenty shops total in Japan. Menya Mugiemon open 11am-11pm, seven days a week. 23 seats. Since August 2021 @mugiemon0831 Less
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- Abram Plaut added a new meal Dinner at ラーメン ゼンゼンzenzen at Ramen Zenzen
ラーメン / Ramen / Ramen Zenzen - Musashi-Shinjō, Kanagawa
Jiro inspired ramen consisting of tonkotsu shoyu soup with pork chashu, back fat, beans sprouts, cabbage and garlic. Thick, ropey noodles are house-made and cooked al dente, 350g (before boiling) for the regular size. Spicy garlic chives added on extra.
Some rules of the shop are as... More
ラーメン / Ramen / Ramen Zenzen - Musashi-Shinjō, Kanagawa
Jiro inspired ramen consisting of tonkotsu shoyu soup with pork chashu, back fat, beans sprouts, cabbage and garlic. Thick, ropey noodles are house-made and cooked al dente, 350g (before boiling) for the regular size. Spicy garlic chives added on extra.
Some rules of the shop are as follows:
1. Wait in line first before buying your ticket from the vending machine.
2. Even if there are open seats, customers must wait to be told by the staff where to sit.
3. If you want to order noodles extra firm, the code word to tell the staff is "Haribo" (like the German gummy candy).
4. No photos are allowed inside the shop other than the ramen.
5. When you finish eating, put the bowl on the upper counter and wipe the lower counter clean with the provided wet cloth.
Ramen Zenzen offers limited specials and sometimes closes suddenly, so checking the Twitter page is advised (@ramen_zenzen). The master trained at the Jiro style shop Hasumi. 12 seats total. Open since October 2018. Less
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醤油ラーメン / Shoyu Ramen / Ramen Jinsei Jet 600 - Tamatsukuri, Osaka
Double soup combines chicken and pork based chintan soup with gyokai dashi and Rausu kombu. Medium-thick straight noodles are house-made using domestic wheat flour. Also available (and recommended) is a tori nikomi soba made with a rich stock of chicken carcasses, chicken... More
醤油ラーメン / Shoyu Ramen / Ramen Jinsei Jet 600 - Tamatsukuri, Osaka
Double soup combines chicken and pork based chintan soup with gyokai dashi and Rausu kombu. Medium-thick straight noodles are house-made using domestic wheat flour. Also available (and recommended) is a tori nikomi soba made with a rich stock of chicken carcasses, chicken feet and water stewed for 10 hours or more.
Ramen Jinsei Jet 600 is the 2nd branch of the well known Osaka ramen shop Ramen Jinsei Jet, run by master Takahiro Yamamoto-san. 17 seats. Open since July 2011. Less
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- Abram Plaut added a new meal Dinner at 西永福の煮干箱 at Nishieifuku No Niboshibako (西永福の煮干箱)
特製煮干らーめん / Tokusei Niboshi Ramen / Nishi-Eifukuno Niboshi Bako - Nishi-Eifuku, Tokyo
Fish based soup contains six varieties of niboshi only. The dried fish consist of two types of katakuchi iwashi, urume, aji, ago (flying fish) and ibuki iriko. Katakuchi iwashi make the base and have an impact of flavor, urume is used for sweetness,... More
特製煮干らーめん / Tokusei Niboshi Ramen / Nishi-Eifukuno Niboshi Bako - Nishi-Eifuku, Tokyo
Fish based soup contains six varieties of niboshi only. The dried fish consist of two types of katakuchi iwashi, urume, aji, ago (flying fish) and ibuki iriko. Katakuchi iwashi make the base and have an impact of flavor, urume is used for sweetness, aji for elegance, ago for strength and ibuki iriko for mellowness. No chicken or pork is used in the soup. Noodles supplied by Mikawaya Seimen, with aedama refills available. Featured toppings include sliced lotus root, pork and chicken chashu, diced onions, green onions, yuzu peel and seaweed.
Master Miyazawa-san trained at both Bonito Soup Noodle Raik and Clam & Bonito Raik. Starting in December 2018, he started serving niboshi ramen as a side concept out of Bonito Soup Noodle Raik every Monday. After gaining popularity, Miyazawa-san officially opened the 3rd shop in the group. Eight seats only. Since September 2021. @westnibox Less
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- Abram Plaut added a new meal Dinner at 麺匠而今 at Menshou Jikon (麺匠 而今)
特製醤油 / Tokusei Shoyu / Menshou Zikon - Moriguchi, Osaka
Triple soup combines broths of pork bones, chicken carcasses and gyokai (mostly saba and katsuo). Shoyu (or shio) tare. Medium thick straight noodles made with high water content are special ordered. Tokusei comes with three slices each of rare pork shoulder chashu and chicken breast chashu.
Master... More
特製醤油 / Tokusei Shoyu / Menshou Zikon - Moriguchi, Osaka
Triple soup combines broths of pork bones, chicken carcasses and gyokai (mostly saba and katsuo). Shoyu (or shio) tare. Medium thick straight noodles made with high water content are special ordered. Tokusei comes with three slices each of rare pork shoulder chashu and chicken breast chashu.
Master Manokubo-san trained at the Menya Jikon Daito Honten (flagship) in east Osaka, before opening this branch norenwake style using his own unique recipes. Six seats. Since May 2014. Less
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- Abram Plaut added a new meal Dinner at おさだ at Shina Soba Osada (支那ソバ おさだ)
チャーシューワンタンメン / Chashu Wontonmen / Osada - Ōyama, Tokyo
Chicken, pork, niboshi and kombu soup. Noodles and wonton skins both house-made, 160g of noodles served with the regular size. The noodles are cooked in a large boiler and served using a hira-zaru for a beautiful fold. Pork shoulder chashu is cooked in the oven.
Master... More
チャーシューワンタンメン / Chashu Wontonmen / Osada - Ōyama, Tokyo
Chicken, pork, niboshi and kombu soup. Noodles and wonton skins both house-made, 160g of noodles served with the regular size. The noodles are cooked in a large boiler and served using a hira-zaru for a beautiful fold. Pork shoulder chashu is cooked in the oven.
Master Osada-san started to think about becoming a ramen master after the big earthquake in 2011. He searched online and found the shop Kazuya in Meguro, then decided to get a job there. After training at Kazuya for 10 years he opened his own shop. He starts work each day at 6am and finishes around midnight, with no lunch break. Open since December 2021. @osada_shinasoba Less
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背脂煮干し醤油まぜそば / Seabura Niboshi Shoyu Mazesoba / Saishoku Ramen Kinsei - Takatsuki, Osaka
Niboshi soup uses seguro iwashi and ibuki iriko. Shoyu tare, house-made noodles. Topped with pork belly, kurobara nori, pork back fat, menma, fish powder, negi, radish sprouts and chili. White rice on the side. Limited gentei menu, only available... More
背脂煮干し醤油まぜそば / Seabura Niboshi Shoyu Mazesoba / Saishoku Ramen Kinsei - Takatsuki, Osaka
Niboshi soup uses seguro iwashi and ibuki iriko. Shoyu tare, house-made noodles. Topped with pork belly, kurobara nori, pork back fat, menma, fish powder, negi, radish sprouts and chili. White rice on the side. Limited gentei menu, only available for two weeks this month.
The Kinsei group operates nine shops in the Kansai region. This Takatsuki store has 11 seats, open since 2009. Less