Restaurants
- Abram Plaut added a new meal Ramen at Gancon Noodle (ガンコンヌードル) at GANCON NOODLE (ガンコンヌードル)
Recommended bowl: Rock & soul
Master Shimakage-san trained at Kanade in Fuchu, alongside Yamaguchi-san of the now famous Ramen Yamaguchi in Waseda. Shimakage-san first wrote about ramen in a magazine before becoming a master himself. He often plays rock music in the restaurant, and the kanji characters for the shop’s name, 'gan-con' mean 'rock' and... More
Recommended bowl: Rock & soul
Master Shimakage-san trained at Kanade in Fuchu, alongside Yamaguchi-san of the now famous Ramen Yamaguchi in Waseda. Shimakage-san first wrote about ramen in a magazine before becoming a master himself. He often plays rock music in the restaurant, and the kanji characters for the shop’s name, 'gan-con' mean 'rock' and 'soul', respectively. The soup is made from chicken, kombu and niboshi, without the use of MSG. Noodles are custom ordered from a local purveyor. Varied menu with shoyu ramen, shrimp shio ramen, rich tsukemen, etc. Recommended is the 'nirapaku soba', served with spicy house-made chili oil, coriander, chives, and other spices. Open since 2012. Less
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- Abram Plaut added a new meal Ramen at Fukku (味噌っ子 ふっく) at Misokko Fuku (味噌っ子 ふっく)
Recommended bowl: New school miso
Master Fukushige-san trained at Hana Ichi for five years before opening his own shop in October 2018. Fukushige-san previously deejayed before getting into ramen, at the time going by the name DJ Hook. He is also a huge fan of the Tokyo ramen shop Tosakko (in Ikebukuro). Hence he came up with the name of the ramen... More
Recommended bowl: New school miso
Master Fukushige-san trained at Hana Ichi for five years before opening his own shop in October 2018. Fukushige-san previously deejayed before getting into ramen, at the time going by the name DJ Hook. He is also a huge fan of the Tokyo ramen shop Tosakko (in Ikebukuro). Hence he came up with the name of the ramen shop Misokko Fukku (Hook). The soup is made of chicken bones (60%) and pork bones (40%). Included in that are chicken feet, potatoes, ginger, onions, and leeks. The miso tare contains two types of miso, Shinshu miso and Sendai miso. Each bowl is topped with bean sprouts, minced meat, onions and garlic, wok-fried in lard. The noodles are chubuto (medium width) straight noodles supplied by Mikawaya Seimen. Spicy option recommended. Less
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- Abram Plaut added a new meal Ramen at Fujii (中華そば ふじい) at Fujii (中華そば ふじい)
Recommended bowl: Shōwa inspiration
Shōwa era inspiration is the driving force behind bowls served here, conjuring up images of nostalgic times combined with more modern techniques and unique ingredients.The soup is chicken based, also containing pork back fat and chicken oil, with a shoyu tare using soy sauce sourced from Shōdoshima island, Kagawa... More
Recommended bowl: Shōwa inspiration
Shōwa era inspiration is the driving force behind bowls served here, conjuring up images of nostalgic times combined with more modern techniques and unique ingredients.The soup is chicken based, also containing pork back fat and chicken oil, with a shoyu tare using soy sauce sourced from Shōdoshima island, Kagawa prefecture.The roasted pork chashu is made from special pork imported from the Chilean Andes. Two shops in Osaka, with the Ashiharabashi flagship open since 2011. Less
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- Abram Plaut added a new meal Ramen at Fūfūtei (麺屋 ふぅふぅ亭) at Fūfūtei (麺屋 ふぅふぅ亭)
Recommended bowl: French training
Master Masushiro-san trained in French cuisine. When he was 19 years old he moved to Los Angeles and worked in a French restaurant. He was then in a traffic accident which took him three years to recover and the reason he returned to Japan. In 2009, he opened Fūfūtei. The soup is a light clear broth made from chicken... More
Recommended bowl: French training
Master Masushiro-san trained in French cuisine. When he was 19 years old he moved to Los Angeles and worked in a French restaurant. He was then in a traffic accident which took him three years to recover and the reason he returned to Japan. In 2009, he opened Fūfūtei. The soup is a light clear broth made from chicken and shellfish, with choice of shio or shoyu tare. Noodles are custom ordered. Toppings include wontons and thick grilled pork chashu. Open since 2009. Less
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- Abram Plaut added a new meal Ramen at 7.5 Hz Wakaeiwata (麺屋7.5Hz若江岩田店) at 7.5 Hz Wakaeiwata (麺屋7.5Hz若江岩田店)
Recommended bowl: Classic Osaka taste
The shop is part of a group that serves traditional Osaka Takaida style ramen. Currently there are five shops in Osaka, and most of them are open long hours. The head flagship opened in September 2000, and is run by master Mori-san. The shop's name 7.5Hz has to do with the best motion for maintaining good order.... More
Recommended bowl: Classic Osaka taste
The shop is part of a group that serves traditional Osaka Takaida style ramen. Currently there are five shops in Osaka, and most of them are open long hours. The head flagship opened in September 2000, and is run by master Mori-san. The shop's name 7.5Hz has to do with the best motion for maintaining good order. The dark soup here is made with chicken and kombu, with a crisp shoyu tare. Noodles are supplied by Eitaigō. Toppings include pork chashu and green leeks. Open 9am-2am six days a week. Less
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- Abram Plaut added a new meal Ramen at at Ganso Akanoren Setchan Ramen Tenjin Honten (元祖赤のれん 節ちゃんラーメン)
Recommended bowl: 70+ years in biz
As the name states, look for the red noren hanging outside this shop. Family owned and operated for over 70 years, now with the third generation (the original owners’ grandchildren) running the business. They have three shops total in Japan, including one in Roppongi, but this OG head branch is by far the best.... More
Recommended bowl: 70+ years in biz
As the name states, look for the red noren hanging outside this shop. Family owned and operated for over 70 years, now with the third generation (the original owners’ grandchildren) running the business. They have three shops total in Japan, including one in Roppongi, but this OG head branch is by far the best. The noodles here are slightly flatter than your typical Hakata style, but everything else is classic Hakata tonkotsu goodness. Less
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- Abram Plaut added a new meal Ramen at Sugitaya (杉田家) at Ramen Sugita Ya Chibaekimaeten (ラーメン 杉田家)
Recommended bowl: 2nd IEKEI shop ever
Although now called Sugitaya, this shop first opened in 1974 as Yoshimuraya, and is the original birthplace of IEKEI-style ramen. Yoshimuraya has since moved on to its current location. Sugitaya remains, however, serving up authentic Yokohama IEKEI-style ramen: Tonkotsu shoyu soup, chicken fat, thick straight noodles... More
Recommended bowl: 2nd IEKEI shop ever
Although now called Sugitaya, this shop first opened in 1974 as Yoshimuraya, and is the original birthplace of IEKEI-style ramen. Yoshimuraya has since moved on to its current location. Sugitaya remains, however, serving up authentic Yokohama IEKEI-style ramen: Tonkotsu shoyu soup, chicken fat, thick straight noodles cut slightly short, chashu, nori, and spinach toppings. The noodles here are provided by Sakai Seimen, same as Yoshimuraya. OG Master Tsumura-san holds a degree from Tokyo University. Less
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- Abram Plaut added a new meal Ramen at Sansuirō (山水楼) at Sansuirō (山水楼)
Recommended bowl: Old school Chinese
Let's be clear: Sansuiro is not a ramen shop, it's an old school Chinese diner. But the classic cooking, historic atmosphere and convenient location right next to Yoyogi station all combine to make Sansuiro worthy of regular consideration. Open for over 50 years, the decor increasingly outdated by the decade, Sansuiro... More
Recommended bowl: Old school Chinese
Let's be clear: Sansuiro is not a ramen shop, it's an old school Chinese diner. But the classic cooking, historic atmosphere and convenient location right next to Yoyogi station all combine to make Sansuiro worthy of regular consideration. Open for over 50 years, the decor increasingly outdated by the decade, Sansuiro serves up all of the standards, such as fried rice, egg rolls, dumplings and a plethora of Chinese noodle dishes. The basic shoyu ramen and tantanmen are fine, but the most popular bowl is probably the 'sura-tanmen', which is basically the ramen version of hot and sour soup. A hearty bowl with just the right tangy balance. The yaki gyoza are also solid and not to be slept on. Nothing gourmet here, just a consistently enjoyable Chinese comfort food experience. Less
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- Abram Plaut added a new meal Ramen at Paimen (百麺 中目黒店) at Paimen (百麺 中目黒店)
Recommended bowl: Carefully chosen
Paimen proudly displays the fact that the noodles here were chosen from 58 different types of noodles, and the soup used was chosen out of 33 types of soup. In it goes pork bones and chicken carcasses, eventually combined in each bowl with a shoyu tare. Customers can choose between medium thick noodles or thin noodles,... More
Recommended bowl: Carefully chosen
Paimen proudly displays the fact that the noodles here were chosen from 58 different types of noodles, and the soup used was chosen out of 33 types of soup. In it goes pork bones and chicken carcasses, eventually combined in each bowl with a shoyu tare. Customers can choose between medium thick noodles or thin noodles, both of which are supplied by Maruyama Seimen. Master Miyata-san previously ran the ramen group Makotoya (with three shops), then worked at Paimen as part of the staff before taking over the business. Original Setagaya branch open since 1995, Nakameguro since 2007. Less
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- Abram Plaut added a new meal Ramen at Menya Yū (麺屋 悠) at Menya Yuu (麺屋 悠)
Recommended bowl: Kazuya Disciple
This unsuspecting shop in Okubo serves up excellent shoyu and miso wontonmen, as well as chashumen. The Tokyo style soup contains chicken, pork and niboshi, combined with a miso tare blend using miso from Tokushima. Noodles are supplied by Daiei Shokuhin, same as the legendary Tokyo shop Tantantei. The recommended... More
Recommended bowl: Kazuya Disciple
This unsuspecting shop in Okubo serves up excellent shoyu and miso wontonmen, as well as chashumen. The Tokyo style soup contains chicken, pork and niboshi, combined with a miso tare blend using miso from Tokushima. Noodles are supplied by Daiei Shokuhin, same as the legendary Tokyo shop Tantantei. The recommended miso chashu wontonmen comes topped with extra pork chashu, house-made wontons and roasted negi. The master trained at Kazuya in Meguro, whose original master trained at Tantantei. Open since June 2016. Less