Restaurants
- Abram Plaut added a new meal Dinner at 中華丸長 at Marucho
炒飯コンビ + 餃子 / Cha-han Konbi + Gyoza / Chūka Maruchō - Shimokitazawa, Tokyo
Old school Tokyo ramen. Shoyu soup consists of mostly chicken carcasses, noodles are special ordered (rare for Maruchō). Cha-han set plus gyoza on the side, an extensive teishoku menu including liver and garlic chives stir-fry also popular.
Run by master Fukai-san,... More
炒飯コンビ + 餃子 / Cha-han Konbi + Gyoza / Chūka Maruchō - Shimokitazawa, Tokyo
Old school Tokyo ramen. Shoyu soup consists of mostly chicken carcasses, noodles are special ordered (rare for Maruchō). Cha-han set plus gyoza on the side, an extensive teishoku menu including liver and garlic chives stir-fry also popular.
Run by master Fukai-san, who trained at the original Maruchō in Ogikubo. 24 seats. Open since 1955. Less
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特上塩らぁ麺 / Tokujo Shio Ramen / Ramen Break Beats - Yūtenji, Tokyo
Clear soup uses special Amakusa-Daiou brand chickens from Fukuoka Prefecture. The chickens arrive each day fresh (never frozen) and are immediately put into the soup pot. The next day the carcasses are removed and chicken meat is left in the pot to simmer, resulting in a... More
特上塩らぁ麺 / Tokujo Shio Ramen / Ramen Break Beats - Yūtenji, Tokyo
Clear soup uses special Amakusa-Daiou brand chickens from Fukuoka Prefecture. The chickens arrive each day fresh (never frozen) and are immediately put into the soup pot. The next day the carcasses are removed and chicken meat is left in the pot to simmer, resulting in a consommé that the master calls “Yobimodoshi Chintan.” Shio tare uses salt from Setonaikai, shoyu is sourced from Fukuoka. Noodles supplied by Mikawaya Seimen. Slow-cooked pork chashu is seasoned with only salt and then smoked. Menma comes from the master's hometown of Itoshima, Fukuoka prefecture. Also topped with ajitama, chicken chashu, sea bream, enoki, negi, nori, tomato and wontons.
Run by master Yanase-san, who also goes by DJ Yanase. Previously he worked as a chef in Canada for eight years, teaching himself how to make ramen and serving it during lunch hours. After returning to Japan he went to eat ramen at the famous shop Shibasakitei almost every weekend, getting some advice from the master there before opening his own place. He chose a location in Meguro-ku near Yūtenji, not far from his in-law’s house. Most of the ingredients used are from Kyushu, where he is from. Seven seats. Open since January 8th, 2022. @ramenbreakbeats @djyanase_ramen Less
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- 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