Restaurants
Recommended bowl: A5 rank wagyu
Located on the 7th floor in the Mylord Building above Shinjuku station, this shop takes its theme from Mensho Tokyo SF, located in San Francisco, CA. Some of the menu items here are popular items in the U.S. shop, such as the green matcha tori paitan ramen, as well as the A5 kuroge wagyu shoyu ramen, made with an oversized... More
Recommended bowl: A5 rank wagyu
Located on the 7th floor in the Mylord Building above Shinjuku station, this shop takes its theme from Mensho Tokyo SF, located in San Francisco, CA. Some of the menu items here are popular items in the U.S. shop, such as the green matcha tori paitan ramen, as well as the A5 kuroge wagyu shoyu ramen, made with an oversized slice of premium Japanese beef and topped with yuzu. The noodles are made in house by Mensho and contain quinoa. Super convenient considering the proximity to the station and unique quality make this an easy go-to. Less
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- Abram Plaut added a new meal Ramen at Maru Chūka Soba (丸 中華そば) at Maru Chuukasoba (丸 中華そば)
Recommended bowl: Tokyo black
Opened in 2016, the master here trained at the well known Ramen Nagi. Soup contains chicken, pork, beef tendon, along with the choice of medium thick noodles or thin noodles. The standard bowl comes with a deep, dark shoyu tare, almost reminiscent of some 'black' style shoyu ramen bowls from other parts of Japan. Shio,... More
Recommended bowl: Tokyo black
Opened in 2016, the master here trained at the well known Ramen Nagi. Soup contains chicken, pork, beef tendon, along with the choice of medium thick noodles or thin noodles. The standard bowl comes with a deep, dark shoyu tare, almost reminiscent of some 'black' style shoyu ramen bowls from other parts of Japan. Shio, miso, and niboshi ramen also available. Shop has a fairly strong local following. Less
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- Abram Plaut added a new meal Ramen at Yakumo (八雲) at Yakumo (八雲)
Recommended bowl: Elegant wontonmen
Long known as one of the top bowls of wontonmen in central Tokyo, with a steady stream of customers coming in daily. The OG master Inauda-san trained at Tantantei in Hamadayama, an institution for Tokyo style wontonmen. The first Yakumo shop opened in Nakameguro in 1999, then moved to Ikejiri-Ohashi in 2005, with... More
Recommended bowl: Elegant wontonmen
Long known as one of the top bowls of wontonmen in central Tokyo, with a steady stream of customers coming in daily. The OG master Inauda-san trained at Tantantei in Hamadayama, an institution for Tokyo style wontonmen. The first Yakumo shop opened in Nakameguro in 1999, then moved to Ikejiri-Ohashi in 2005, with another move just a stone's throw from the prior location in 2017. The bowls come with a clean, sophisticated, clear soup, made from chicken, pork, and about ten different sea ingredients. No bones go into the soup stock, only meat. Diners have a choice of getting their bowls served with a white or black shoyu tare. The handmade wontons come in pork or shrimp, with noodles supplied by well-known Mikawaya Seimen. The shop and kitchen is spotless, with bowls being prepared meticulously. Recommended for something on the lighter side. Less
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- Abram Plaut added a new meal Ramen at Sankichi (らーめん三吉) at Sankichi (らーめん三吉)
Recommended bowl: Underground shop
This old school style shop first opened in a neighboring building in 1975, then moved to its current location in 2005. Located underground and hidden from the street, it’s run by a husband and wife, who met when they were in high school. The soup is a clear shoyu broth made from chicken and pork, and the handmade... More
Recommended bowl: Underground shop
This old school style shop first opened in a neighboring building in 1975, then moved to its current location in 2005. Located underground and hidden from the street, it’s run by a husband and wife, who met when they were in high school. The soup is a clear shoyu broth made from chicken and pork, and the handmade noodles are cranked out by the master early morning each day. When the shop first opened, ramen was only 80 yen. Now it’s a cool 300 yen, still ridiculously cheap. Many customers opt for the set with cha-han and gyoza. It closes early when the noodles run out. Less
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- Abram Plaut added a new meal Ramen at Ramen Ichiro (らーめん一郎) at Ramen Ichiro (らーめん一郎)
Recommended bowl: Chicken & fish soup
Open since 2016, the soup here contains whole chickens, iwashi (sardines) and shijimi clams. Shoyu is the recommended bowl, made with four varieties of soy sauce in the tare. Depending on which bowl you order, the noodles vary—in the shoyu bowl, the noodles are medium thick and silky smooth, made from 100% Hokkaido... More
Recommended bowl: Chicken & fish soup
Open since 2016, the soup here contains whole chickens, iwashi (sardines) and shijimi clams. Shoyu is the recommended bowl, made with four varieties of soy sauce in the tare. Depending on which bowl you order, the noodles vary—in the shoyu bowl, the noodles are medium thick and silky smooth, made from 100% Hokkaido wheat flour, in the shio bowl, the noodles contain wheat flour from far away Kyushu. No MSG. Master Shibata-san previously trained at another ramen shop in the Tokyo area. He comes from Aomori prefecture. Less
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- Abram Plaut added a new meal Ramen at Kōki (中華そば 幸貴) at Kōki (中華そば 幸貴)
Recommended bowl: Secret ingredients
Located underneath the Sobu train line and with just 5 seats, Chūka Soba Kōki is run by a sole master who is friendly to chat, but doesn't like his photo taken. The bowls are a simple light shoyu soup most likely containing chicken, pork & gyokai, however the exact ingredients are kept secret. The noodles are... More
Recommended bowl: Secret ingredients
Located underneath the Sobu train line and with just 5 seats, Chūka Soba Kōki is run by a sole master who is friendly to chat, but doesn't like his photo taken. The bowls are a simple light shoyu soup most likely containing chicken, pork & gyokai, however the exact ingredients are kept secret. The noodles are special ordered and also kept secret, which is how the master prefers it. Old school nostalgic style bowl with minimal flair. Wontonmen also available. Open since 2005. Less
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- Abram Plaut added a new meal Ramen at Fukurou (らーめん 福籠) at Ra-Men Fukurou (らーめん 福籠)
Recommended bowl: Sumire style miso
Fukurou is located just a few minutes' walk from Asakusabashi Station. As you enter there's a ticket machine on your right with four different options for ramen-- miso, shoyu, shio and a rotating limited option. The master here trained at the famous Sumire in Hokkaido. The bowls here are very similar to Sumire style—authentic... More
Recommended bowl: Sumire style miso
Fukurou is located just a few minutes' walk from Asakusabashi Station. As you enter there's a ticket machine on your right with four different options for ramen-- miso, shoyu, shio and a rotating limited option. The master here trained at the famous Sumire in Hokkaido. The bowls here are very similar to Sumire style—authentic feeling Sapporo miso ramen, with Asakusa Kaikarou supplied tamago-men (egg noodles) in a rich soup. A sizzling hot layer of oil at the surface seals the heat from the wok into the soup. Topped with a small amount of grated ginger. Less
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- Abram Plaut added a new meal Ramen at Taihō Ramen (大砲ラーメン 本店) at Taihō Ramen (大砲ラーメン 本店)
Recommended bowl: OG Yobimodoshi
Taihou first opened as a street cart in 1953 by og master Noboru Kazuki, and moved into its permanent current location in 1967. Widely known as the first ramen shop to ever use the ‘yobimodoshi’ technique, in which each day’s remaining soup is added to the batch for the following day. Ramen now served at the head... More
Recommended bowl: OG Yobimodoshi
Taihou first opened as a street cart in 1953 by og master Noboru Kazuki, and moved into its permanent current location in 1967. Widely known as the first ramen shop to ever use the ‘yobimodoshi’ technique, in which each day’s remaining soup is added to the batch for the following day. Ramen now served at the head shop contains some of the mother soup from over 62 years ago. The soup itself is a 100% pork bone concoction with noodles being made at the company’s factory, ‘men kobou.’ If you order the 'mukashi ramen' it comes topped with pork back fat and pork lard. It’s now run by 2nd generation son, Hitoshi Kazuki. There are 12 branches total. Less
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- Abram Plaut added a new meal Ramen at Fukurō (からみそラーメン ふくろう) at Fukurō (からみそラーメン ふくろう)
Recommended bowl: Ryushanhai style
Master Satō-san trained at the renowned Ryushanhai in Yamagata prefecture before opening Fukurō in 2013. Ryushanhai is one of the most famous shops in Yamagata prefecture, serving a local miso ramen variety comprised of a soup containing pork, chicken and niboshi, served with an original spicy miso ball on top.... More
Recommended bowl: Ryushanhai style
Master Satō-san trained at the renowned Ryushanhai in Yamagata prefecture before opening Fukurō in 2013. Ryushanhai is one of the most famous shops in Yamagata prefecture, serving a local miso ramen variety comprised of a soup containing pork, chicken and niboshi, served with an original spicy miso ball on top. This bowl is a similar rendition. The pork chashu is local Aichi pork and cut thick; the noodles are supplied by Hayashi Seimen. Creamy miso paired with rich and fishy soup. Now with multiple branches in the region. Less
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- Abram Plaut added a new meal Ramen at AFURI (あふり) at Afuri
Recommended bowl: Solid late-night spot
Hiroto Nakamura opened Zund-Bar in the foothills of Mt. Afuri in rural Atsugi, Kanagawa Prefecture, in late 2001. The remote location was selected so that the shop could cook with the fresh water coming from a natural mountain spring. Following the cult success of Zund-Bar, Nakamura-san went on to open a Tokyo... More
Recommended bowl: Solid late-night spot
Hiroto Nakamura opened Zund-Bar in the foothills of Mt. Afuri in rural Atsugi, Kanagawa Prefecture, in late 2001. The remote location was selected so that the shop could cook with the fresh water coming from a natural mountain spring. Following the cult success of Zund-Bar, Nakamura-san went on to open a Tokyo satellite named AFURI, which was met with strong success and spawned an additional 10+ outposts in Tokyo and overseas. The bowls at AFURI consist of a clear soup made from chicken, pork, and gyokai, which is served with some fresh yuzu skin. Ramen, tsukemen, spicy options, even vegan dishes— AFURI has something for everyone. Most importantly, the shops are located in premium areas of central Tokyo, where good ramen shops are scarce. And they are all open late. The slick interiors, quality bowls and easy access make this one a favorite for first-time visitors to Tokyo. Less