Restaurants
- Abram Plaut added a new meal Ramen at Sugitaya Chiba (杉田家 千葉店) at Sugitaya Chiba (杉田家 千葉店)
Recommended bowl: OG IEKEI roots
This is the second branch of the legendary shop Sugitaya located in Shin-Sugita, Yokohama. As many know, Sugitaya, formally known as Yoshimuraya, is the birthplace of Yokohama IEKEI ramen. When Yoshimuraya moved to its current location, Master Tsumura-san was the first Sugitaya disciple given permission to launch his... More
Recommended bowl: OG IEKEI roots
This is the second branch of the legendary shop Sugitaya located in Shin-Sugita, Yokohama. As many know, Sugitaya, formally known as Yoshimuraya, is the birthplace of Yokohama IEKEI ramen. When Yoshimuraya moved to its current location, Master Tsumura-san was the first Sugitaya disciple given permission to launch his own shop. Tsumura-san hails from Chiba and graduated from prestigious Tokyo University before working in ramen shops. He later decided to return to his hometown to launch the first spinoff of the legendary Yoshimuraya. The bowls are IEKEI standard issue: Tonkotsu-shoyu soup with chicken; noodles supplied by the one and only Sakai Seimen, the exclusive supplier of all IEKEI shops that get official approval from Yoshimuraya. For IEKEI style ramen, this is about as good as it gets. Less
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- Abram Plaut added a new meal Ramen at Sanshonoki (さんしょの木) at Sanshonoki (さんしょの木)
Recommended bowl: Setagaya group
This shop belongs to the Setagaya Group, a prestigious association of well respected ramen shops. It was known as a different shop altogether prior to a rebranding in 2017. The new incarnation of Sanshonoki offers a few different bowls. The shoyu ramen comes with a soup made from chicken, niboshi and special type of... More
Recommended bowl: Setagaya group
This shop belongs to the Setagaya Group, a prestigious association of well respected ramen shops. It was known as a different shop altogether prior to a rebranding in 2017. The new incarnation of Sanshonoki offers a few different bowls. The shoyu ramen comes with a soup made from chicken, niboshi and special type of water. Three varieties of chashu on top. The other top choice on the menu would be the ‘tsuke-tantanmen’, which comes with noodles on the side and a spicy tantan dipping soup. But there are also nuts and a special miso paste served on the noodles, creating a dual noodle experience of maze-soba for tsukemen dipping. The high-quality noodles are homemade. Less
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Recommended bowl: Best at Haneda?
Rokurinsha is one of Japan's more legendary ramen shops — at one point the original head branch in Ōsaki had lines so long that it became such a problem for the neighborhood that the shop had to close down. These days it’s mostly known for its permanent outpost on the famous ramen street on the underground level... More
Recommended bowl: Best at Haneda?
Rokurinsha is one of Japan's more legendary ramen shops — at one point the original head branch in Ōsaki had lines so long that it became such a problem for the neighborhood that the shop had to close down. These days it’s mostly known for its permanent outpost on the famous ramen street on the underground level of Tokyo station. But in 2014 a branch opened in the international departure terminal of Haneda Airport. Open 24 hours a day and serving up Rokurinsha’s rich tonkotsu gyokai tsukemen, it's the perfect place to grab one last bowl before you jet abroad. Less
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- Abram Plaut added a new meal Ramen at Oranda-ken (オランダ軒) at Oranda-ken (オランダ軒)
Recommended bowl: Shoyu ginger punch
Master Yamamoto-san worked for some time at a hamburger shop before diving into the ramen trade. His soup is pork and chicken-based, with a deep shoyu boldness and punch of ginger. The favors and technique are inspired by Nagaoka shōga shoyu style ramen from Niigata prefecture, as well as Sano style from Tochigi.... More
Recommended bowl: Shoyu ginger punch
Master Yamamoto-san worked for some time at a hamburger shop before diving into the ramen trade. His soup is pork and chicken-based, with a deep shoyu boldness and punch of ginger. The favors and technique are inspired by Nagaoka shōga shoyu style ramen from Niigata prefecture, as well as Sano style from Tochigi. This shop is now highly regarded and a destination location for many ramen heads. Look for the silver box outside indicating whether the shop is open or not. The noodles are special ordered, but the supplier is kept secret. The chashumen is especially popular, piled with soft and succulent morsels of pork. Less
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- Abram Plaut added a new meal Ramen at Kumao (熊王ラーメン) at Kumao (熊王ラーメン)
Recommended bowl: Sapporo style
Kumao was opened in 1970 by OG master Hoshino-san, who was inspired after eating at Ajino Sanpei, the famous Hokkaido shop known as the originator of miso ramen. Apparently, Hoshino-san was working as a salaryman at the time, ate at Ajino Sanpei, promptly quit his job and opened Kumao. Although Hoshino-san is pushing... More
Recommended bowl: Sapporo style
Kumao was opened in 1970 by OG master Hoshino-san, who was inspired after eating at Ajino Sanpei, the famous Hokkaido shop known as the originator of miso ramen. Apparently, Hoshino-san was working as a salaryman at the time, ate at Ajino Sanpei, promptly quit his job and opened Kumao. Although Hoshino-san is pushing 85 now and long retired, the shop still services countless old school regulars who stop by for their ramen fix. Shoyu, miso and shio ramen pack out the menu, all served up Sapporo style. The soup is made from pork, pork feet and chicken. Noodles supplied by Rasutaa Shokuryō, made locally in Chofu. Less
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- Abram Plaut added a new meal Ramen at Menya Musashi (麺屋武蔵 新宿本店) at Menya Musashi (麺屋武蔵 新宿本店)
Recommended bowl: New school leader
This legendary shop gained fame almost immediately after it opened. It is known as one of Tokyo's first new-school-style ramen shops — deploying a double soup and high-quality, choice toppings. Originally launched in Aoyama in 1996 under OG president Yamada-san, the shop moved in 1998 to a new location in Shinjuku... More
Recommended bowl: New school leader
This legendary shop gained fame almost immediately after it opened. It is known as one of Tokyo's first new-school-style ramen shops — deploying a double soup and high-quality, choice toppings. Originally launched in Aoyama in 1996 under OG president Yamada-san, the shop moved in 1998 to a new location in Shinjuku which soon became the flagship (as it remains to this day). New president Yatogi-san took over in 2013 and the brand has now spread to over 14 shops around Tokyo, each with its own slightly adjusted menu. The famed double soup here comes from chickens and pork mixed with a gyokai blend made of katsuo and niboshi. Kanejin noodles and a small slice of yuzu peel to top it off. Less
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Recommended bowl: Aomori niboshi
Nagao Chuka Soba Kanda hails from north Honshu in Aomori prefecture. The master, Nagao-san, is known as something of a niboshi master when it comes to soup. He now runs five shops in Aomori, and this is his first permanent location in Tokyo. Located near the center of the city, it’s a cramped shop, with customers... More
Recommended bowl: Aomori niboshi
Nagao Chuka Soba Kanda hails from north Honshu in Aomori prefecture. The master, Nagao-san, is known as something of a niboshi master when it comes to soup. He now runs five shops in Aomori, and this is his first permanent location in Tokyo. Located near the center of the city, it’s a cramped shop, with customers squeezing up against one another in tight quarters. Basically, there are two types of soup available, the light (assari) or the rich (koku). The light soup is made with just niboshi and water, nothing else. The thicker bowl is made from niboshi with a combination of chicken and pork. The noodles are specially ordered without kansui (lye water) from Mikawaya Seimen. Open since July 30, 2018. Less
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- Abram Plaut added a new meal Ramen at Mumei (無銘) at Mumei (無銘)
Recommended bowl: Chicken & truffle
Mumei's master was an Italian chef before he ventured into the ramen game. Mumei means ‘no name’ or ‘unsigned’ in Japanese. There are a few different bowls on the menu, all somewhat original. The first option is a ‘neri-shoyu.’ Made with a shio tori-paitan soup, it comes topped with a ball of shoyu and... More
Recommended bowl: Chicken & truffle
Mumei's master was an Italian chef before he ventured into the ramen game. Mumei means ‘no name’ or ‘unsigned’ in Japanese. There are a few different bowls on the menu, all somewhat original. The first option is a ‘neri-shoyu.’ Made with a shio tori-paitan soup, it comes topped with a ball of shoyu and gyokai paste that you mix into the soup. The second most popular option is shio ramen. Also made with a tori-paitan-based soup, it comes laden with lettuce leaves and truffle oil. No MSG anywhere in this spot. Less
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- Abram Plaut added a new meal Ramen at Miya Miya (味噌ぶりNoodleみやみや) at Miya Miya (味噌ぶりNoodleみやみや)
Recommended bowl: 7 miso blend
Miya Miya opened in 2016. The master trained at a couple of other well known shops, including the prestigious Shichisai. The specialty here is miso ramen— and there seven different types of miso in the tare. The soup takes approximately 13 hours to prepare; it's an infusion of four types of chicken, pork and vegetables.... More
Recommended bowl: 7 miso blend
Miya Miya opened in 2016. The master trained at a couple of other well known shops, including the prestigious Shichisai. The specialty here is miso ramen— and there seven different types of miso in the tare. The soup takes approximately 13 hours to prepare; it's an infusion of four types of chicken, pork and vegetables. The noodles are supplied by Murakami Asahi Seimen. The tokusei version with extra toppings comes with parmesan cheese for an added umami burst. Less
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- Abram Plaut added a new meal Ramen at Mendokoro Ishin (麺処 以心) at Mendokoro Ishin (麺処 以心)
Recommended bowl: Chicken & seabream
This Shinjuku-Kabukicho night-time slurp spot offers up a few smooth bowls made from chicken and shoyu as well as madai (Japanese seabream). The shoyu soup contains chickens, oysters, kombu and shiitake mushrooms, with noodles supplied by Daruma Seimen. Both chicken and pork chashu to boot. The madai ramen is a... More
Recommended bowl: Chicken & seabream
This Shinjuku-Kabukicho night-time slurp spot offers up a few smooth bowls made from chicken and shoyu as well as madai (Japanese seabream). The shoyu soup contains chickens, oysters, kombu and shiitake mushrooms, with noodles supplied by Daruma Seimen. Both chicken and pork chashu to boot. The madai ramen is a creamier soup, made from boiling 10kg of chicken and 10kg of Japanese red seabream. In this bowl, the noodles are supplied by different purveyor altogether — Murakami Asahi Seiemen. On top: Chicken chashu, iwanori seaweed, and pickled wasabi leaves mixed with yuzukoshō. Master Oono-san trained at Mendokoro Shinohara, whose master Shinohara-san trained at the legendary Mendokoro Honda. Legit lineage. Open since June 2018. Less