Restaurants
- Abram Plaut added a new meal Ramen at Ryūhō (龍朋) at Ryuho (龍朋)
Recommended bowl: Fried rice & lahmen
An old-school style Chinese restaurant operating since 1978, proudly displaying ‘Lah-Men’ (ramen) written on the yellow awning out front. Ramen is not the most popular dish on the menu, however, that title goes to the cha-has (fried rice) which comes out mere minutes after being ordered. Apparently the restaurant... More
Recommended bowl: Fried rice & lahmen
An old-school style Chinese restaurant operating since 1978, proudly displaying ‘Lah-Men’ (ramen) written on the yellow awning out front. Ramen is not the most popular dish on the menu, however, that title goes to the cha-has (fried rice) which comes out mere minutes after being ordered. Apparently the restaurant serves over 300 servings daily. Cha-han aside, the ramen is a no-frills classic Chūka style bowl, served with a cloudy soup made from a tonkotsu base of pork bones, chicken bones, katsuobushi, niboshi and soybeans. The noodles are ordered from Takano Foods. Less
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- Abram Plaut added a new meal Ramen at Jun (らーめん潤亀戸店) at Jun (らーめん潤亀戸店)
Recommended bowl: Niigata style
Specializing in Tsubame-Sanjō style ramen, the bowls here consist of a slightly fishy niboshi, pork and vegetable soup, showered with pork back fat. The thick-cut noodles are made and shipped in from Niigata prefecture. Each bowl comes topped with pork chashu, diced white onions and iwanori (rock seaweed). The house... More
Recommended bowl: Niigata style
Specializing in Tsubame-Sanjō style ramen, the bowls here consist of a slightly fishy niboshi, pork and vegetable soup, showered with pork back fat. The thick-cut noodles are made and shipped in from Niigata prefecture. Each bowl comes topped with pork chashu, diced white onions and iwanori (rock seaweed). The house recommended iwanori ramen comes covered in the dried iwanori, which is then covered in a shower of pork fat which can be customized to light, regular or heavy at the time of ordering. Although this brand hails from Niigata where the head shop is located, they have two Tokyo outposts-- one in Kamata (open since 2005) and the other in Kameido (since 2009). Open seven days a week, 10 am to 3 am. Less
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- Abram Plaut added a new meal Ramen at Rukawa (中華そば 流川) at Chuka Soba Rukawa (中華そば 流川)
Recommended bowl: Beef & shellfish
Shoyu soup is made from simmering Japanese beef bones for up to nine hours, then mixing with a blend of shellfish. Noodles are supplied by Kanno Seimen. Part of the INGS group, also operating the shops Hayashida, Suzuran, Harumichi, Housenka, Hanayama and Toki Wa Men Nari. Open since July 2019.
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- Abram Plaut added a new meal Ramen at Ramen Jiro Koiwa (ラーメン二郎 小岩店) at Ramen Jiro Koiwa Ten (ラーメン二郎)
Recommended bowl: No spoons
This branch of Ramen Jiro operates only for lunch, and as with most Jiro shops, long lines are the norm. The signature shoyu-tonkotsu soup is served with the customary pork fat and topping options you would come to expect at Jiro. Vegetables, garlic, extra tare sauce or pork fat can all be chosen as free add-ons. No soup... More
Recommended bowl: No spoons
This branch of Ramen Jiro operates only for lunch, and as with most Jiro shops, long lines are the norm. The signature shoyu-tonkotsu soup is served with the customary pork fat and topping options you would come to expect at Jiro. Vegetables, garlic, extra tare sauce or pork fat can all be chosen as free add-ons. No soup spoons; any soup you decide to drink must be done straight from the bowl. Only open for lunch, 10:30am-3pm (or until the ingredients run out). Since 2005. Less
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Recommended bowl: Italian Influence
Master Ishizuka-san previously worked as an Italian chef running six restaurants before he decided to become a ramen chef. He was first featured on a tv program as a student learning about ramen from the legendary master Sano-san, then opened his flaghsip 'Due Italian' in Ichigaya. He now has five shops in Tokyo,... More
Recommended bowl: Italian Influence
Master Ishizuka-san previously worked as an Italian chef running six restaurants before he decided to become a ramen chef. He was first featured on a tv program as a student learning about ramen from the legendary master Sano-san, then opened his flaghsip 'Due Italian' in Ichigaya. He now has five shops in Tokyo, one in Osaka, and one in Taiwan. This branch, open since June 2017, serves a clear chicken based shoyu soup, topped with olive oil. Noodles are ordered via Mikawaya Seimen. Hayashi ramen also popular, as is the limited summer chilled ramen covered in cherry tomatoes. Less
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- Abram Plaut added a new meal Ramen at Rakkan (楽観 武蔵小山) at Rakkan (楽観 武蔵小山)
Recommended bowl: Tachikawa style
Tachikawa style shoyu ramen, served with a pork based soup containing gyokai such as katsuobushi and kombu. Nagi Seimen noodles are supplied by the famed Ramen Nagi. Toppings include diced onions, bamboo shoots and pork chashu. Originally this shop was founded in Tachikawa, now with shops in Nishi-Azabu and also Los... More
Recommended bowl: Tachikawa style
Tachikawa style shoyu ramen, served with a pork based soup containing gyokai such as katsuobushi and kombu. Nagi Seimen noodles are supplied by the famed Ramen Nagi. Toppings include diced onions, bamboo shoots and pork chashu. Originally this shop was founded in Tachikawa, now with shops in Nishi-Azabu and also Los Angeles. Musashi-Koyama branch open since 2014. Less
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- Abram Plaut added a new meal Ramen at Oto Bettei (麺屋 音 別邸) at Oto Bettei (麺屋 音 別邸)
Recommended bowl: Housemade chili oil
A varied menu is offered completely different from the mother shop located just a stone's throw away. The recommended spicy miso comes with a tori paitan soup combined with miso paste containing two types of miso sourced from Kyoto and Echigo, Niigata. Topped with house-made chili oil, Korean togarashi chili powder... More
Recommended bowl: Housemade chili oil
A varied menu is offered completely different from the mother shop located just a stone's throw away. The recommended spicy miso comes with a tori paitan soup combined with miso paste containing two types of miso sourced from Kyoto and Echigo, Niigata. Topped with house-made chili oil, Korean togarashi chili powder and Sansho peppercorns from Sichuan, China. Noodles are supplied by Tomitaya. Head shop Oto open since 2013, Oto Bettei since 2016. Less
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- Abram Plaut added a new meal Ramen at Nishichō Taiki (西町大喜 西町本店) at Nishichō Taiki (西町大喜 西町本店)
Recommended bowl: Original Toyama Black
Opened by master Aoki Seikan in 1947, this is the original Toyama black ramen. When the bowl was first created it was meant to be an 'okazu' or side dish, and at the time it was common for customers to bring in their own rice from home to eat with their ramen. The soup contains chicken carcasses, but the real... More
Recommended bowl: Original Toyama Black
Opened by master Aoki Seikan in 1947, this is the original Toyama black ramen. When the bowl was first created it was meant to be an 'okazu' or side dish, and at the time it was common for customers to bring in their own rice from home to eat with their ramen. The soup contains chicken carcasses, but the real draw is the shoyu tare, made with five types of soy sauce and one secret ingredient. Noodles are supplied by Niimura Seimen. This original flagship is still in the same location since 1947, however it closed down by the original owners in 2000, and was sold to a larger company which has since franchised it. There are now a handful of branches in Toyama, but of course this one remains the most famous. Less
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- Abram Plaut added a new meal Ramen at Nibosuke (厳選煮干ラーメン 初代 にぼ助) at Nibosuke (厳選煮干ラーメン 初代 にぼ助)
Recommended bowl: Glorious pork back fat
The shop offers bowls of pork based shoyu soup, smothered in seabura (pork back fat). Master Yoshioka-san is from Chiba prefecture and first trained at the ramen shop Hishyouken for four years before opening his first shop in 2015. His second branch opened in 2018, and his third shop and second brand Nibosuke... More
Recommended bowl: Glorious pork back fat
The shop offers bowls of pork based shoyu soup, smothered in seabura (pork back fat). Master Yoshioka-san is from Chiba prefecture and first trained at the ramen shop Hishyouken for four years before opening his first shop in 2015. His second branch opened in 2018, and his third shop and second brand Nibosuke (this shop) opened in Ochanomizu in 2018. Noodles are handmade in Tabata. Less
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- Abram Plaut added a new meal Ramen at Nara Seimen (楢製麺) at Nara Seimen (楢製麺)
Recommended bowl: Udon style
Nara Seimen is a spinoff from Udon Shin, a popular udon restaurant located just a stone's throw away (open since 2011) and run by owner Narahara-san. The noodles here are house-made using three types of wheat, all grown in Hokkaido. The noodles are made in the same style as udon noodles and contain no kansui, so technically... More
Recommended bowl: Udon style
Nara Seimen is a spinoff from Udon Shin, a popular udon restaurant located just a stone's throw away (open since 2011) and run by owner Narahara-san. The noodles here are house-made using three types of wheat, all grown in Hokkaido. The noodles are made in the same style as udon noodles and contain no kansui, so technically the shop does not consider this bowl to be true ramen. Anyone taking a blind taste test, however, would tell you that this is ramen. The light, clear soup is made from two types of chickens, sourced from Yamanashi and Tottori prefectures, along with kombu and water only. Nothing else, no MSG. Choice of shoyu or shio tare. Topped with takenoko (bamboo shoot) from Kagoshima prefecture, along with three types of chashu — chicken breast, pork belly and shoulder. Open since May, 2019. Less