Hayashida (らぁ麺 はやし田) Tokyo

Awards

Ramen Beast

Ramen Beast, #4.0

All Ramen Beast in Tokyo All Ramen Beast in Japan

Cuisine

Shoyu w/ Chicken, Nodoguro

• 2021
• 2020
• 2018

Dinner at らぁ麺 はやし田

on 03 Jan 2021

by Ramen Adventures

Shop: Hayashida (らぁ麺はやし田) @ramen_hayashida
Location: Shinjuku, Tokyo
Style: Tanrei Shoyu
Hype: Great location. Refined bowl.

Probably the most convenient place to try a solid bowl like this. Speciality Oyama chicken and craft soy sauce. Huge hit amongst travelers and locals alike.

I write much, much more over on my website Ramen Adventures. Link in bio. #ramen #ramenadventures #japan

#百名店 #hyakumeiten
#ラーメンwalker... More

Shop: Hayashida (らぁ麺はやし田) @ramen_hayashida
Location: Shinjuku, Tokyo
Style: Tanrei Shoyu
Hype: Great location. Refined bowl.

Probably the most convenient place to try a solid bowl like this. Speciality Oyama chicken and craft soy sauce. Huge hit amongst travelers and locals alike.

I write much, much more over on my website Ramen Adventures. Link in bio. #ramen #ramenadventures #japan

#百名店 #hyakumeiten
#ラーメンwalker #ramenwalker @weloveramen_rw Less

6 / 10

Dinner at Ramenhayashida (らぁ麺 はやし田 新宿本店)

Top list

on 07 Dec 2020

by Gerhard Huber

Excellent nodoguro (Blackthroat Seaperch ) ramen. The noodles are made especially for the store. They are straight and fully cooked.

8 / 10

Ramen at Hayashida (らぁ麺 はやし田)

on 28 Aug 2018

by Abram Plaut

Recommended bowl: Nodoguro & Oyama Jidori

Down a back alleyway in bustling Shinjuku-Sanchome is where you'll find Hayashida, which first opened its doors in December 2017. The interior still looks clean and new, with a long counter and several staff shouting out greetings and orders. There is both ramen and tsukemen on the menu, and all noodles are supplied by the reputable producer Kanno Seimen. The main dish and go-to for first timers is the shoyu ramen, made from a soup containing Oyama Jidori... More

Recommended bowl: Nodoguro & Oyama Jidori

Down a back alleyway in bustling Shinjuku-Sanchome is where you'll find Hayashida, which first opened its doors in December 2017. The interior still looks clean and new, with a long counter and several staff shouting out greetings and orders. There is both ramen and tsukemen on the menu, and all noodles are supplied by the reputable producer Kanno Seimen. The main dish and go-to for first timers is the shoyu ramen, made from a soup containing Oyama Jidori breed chickens. However, most special to this establishment is the 'Nodoguro Soba', a limited edition bowl that contains soup made from nodoguro (blackthroat seapearch), an expensive fish not often used in the ramen world. The dish is limited to just 20 bowls per day. Less