Restaurants
- Abram Plaut added a new meal Ramen at Tetsu (つけめんTETSU 千駄木本店(哲てつ)) at Tetsu (つけめんTETSU 千駄木本店(哲てつ))
Recommended bowl: O.G. heavy tsukemen
Tetsu is one of Tokyo's original great tonkotsu gyokai tsukemen shops – up there with Tomita, Rokurinsha, and Ganja. Thick, viscous tonkotsu-gyokai soup (pork bone and seafood-based blend). Rich, decadent and deeply satisfying. Back in the tonkotsu gyokai boom days six or seven years ago, Tetsu was known to boast... More
Recommended bowl: O.G. heavy tsukemen
Tetsu is one of Tokyo's original great tonkotsu gyokai tsukemen shops – up there with Tomita, Rokurinsha, and Ganja. Thick, viscous tonkotsu-gyokai soup (pork bone and seafood-based blend). Rich, decadent and deeply satisfying. Back in the tonkotsu gyokai boom days six or seven years ago, Tetsu was known to boast a two-hour line every day. Thankfully, the hype has subsided but the food remains legendary.
Tsukemen noodles typically come 'hiyamori' style, which means they are rinsed in cold water and served slightly cold. Another common option is 'atsumori,' which involves a quick dip back in hot water after a rinsing so that they are served warm. At Tetsu, if you order 'atsumori' your noodles are served in a warm dashi soup. Tetsu also offers yaki-ishi, a hot stone that you can drop into your soup at any time to heat it back up. If you leave it in long enough, the stone will bring your soup back up to a boil.
There are no gimmicks or games at Tetsu. The shop interior is plain and functional. It's all about glorious noodles and deep, bold soup.
Tetsu has launched several locations around Tokyo, Saitama, and Kanagawa since the flagship opened in 2005. The original shop remains the best, of course. Expect at least a short wait for a seat. Less
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- Abram Plaut added a new meal Ramen at Tenkin (らーめんや天金 四条店) at Ramenya Tenkin Shijou ten (らーめんや天金 四条店)
Recommended bowl: Asahikawa OG
Open since 1952, this shop battles neck and neck with Hachiya for bragging rights over most-liked bowl in Asahikawa. The soup is made via a two-day process that includes boiling pork and chicken bones, before adding a rich shoyu that's made from the juices that come from roasting the pork chashu. The head shop is located... More
Recommended bowl: Asahikawa OG
Open since 1952, this shop battles neck and neck with Hachiya for bragging rights over most-liked bowl in Asahikawa. The soup is made via a two-day process that includes boiling pork and chicken bones, before adding a rich shoyu that's made from the juices that come from roasting the pork chashu. The head shop is located out near Minami-Nagayama station, but most people crush the more conveniently located Shijō branch, just a short walk from Asahikawa station. Aside from the shoyu, the miso ramen is also a popular choice amongst customers. Less
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- Abram Plaut added a new meal Ramen at Ten to Sen (スパイスラーメン 点と線.) at Ten to Sen (スパイスラーメン 点と線.)
Recommended bowl: Soup curry style
Master Kawabata-san worked at a Japanese soup curry restaurant for 10 years before opening a ramen shop in July 2017. A bit hidden off the main street, down an alleyway and up some stairs is where you'll find this minimalistic shop. The master's prior work history prevails strongly in the bowls, which come loaded... More
Recommended bowl: Soup curry style
Master Kawabata-san worked at a Japanese soup curry restaurant for 10 years before opening a ramen shop in July 2017. A bit hidden off the main street, down an alleyway and up some stairs is where you'll find this minimalistic shop. The master's prior work history prevails strongly in the bowls, which come loaded with various spices and fragrances. Toppings include fresh flowers, coriander, sliced onions, nuts, and burdock root. A unique bowl of ramen that soup curry fans will surely enjoy. Less
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- Abram Plaut added a new meal Ramen at Tantan Tiger (タンタンタイガー) at Tantan Tiger (タンタンタイガー)
Recommended bowl: Maze style w/ spices
Master Higashi-san briefly worked at the famous tantanmen restaurant Aun in Yushima before opening his own shop in the latter half of 2016. Here he offers a fresh take on shirunashi tantanmen — ramen noodles served over a bed of sauce and chili oil, and topped with various spices and toppings, such as Szechuan... More
Recommended bowl: Maze style w/ spices
Master Higashi-san briefly worked at the famous tantanmen restaurant Aun in Yushima before opening his own shop in the latter half of 2016. Here he offers a fresh take on shirunashi tantanmen — ramen noodles served over a bed of sauce and chili oil, and topped with various spices and toppings, such as Szechuan peppercorns, coriander, shrimp, and spiced meat. You'll be asked to select your desired heat level, which comes courtesy from four different house-made chili oils. Less
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- Abram Plaut added a new meal Ramen at Tantan (タンタン ) at Tantan (タンタン)
Recommended bowl: Hachioji legend
A legendary Hachioji ramen shop open since 1980, and run by the mother of another legendary Hachioji shop, Minmin. Only open for lunch; long lines daily. The menu is super simple, serving your typical Hachioji-style ramen with a light shoyu base, thin slices of chashu, thin noodles, and white onion. Most customers... More
Recommended bowl: Hachioji legend
A legendary Hachioji ramen shop open since 1980, and run by the mother of another legendary Hachioji shop, Minmin. Only open for lunch; long lines daily. The menu is super simple, serving your typical Hachioji-style ramen with a light shoyu base, thin slices of chashu, thin noodles, and white onion. Most customers go with the chashumen until it sells out (which it always does). For Hachioji-style ramen, this is about as good as it gets. Less
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- Abram Plaut added a new meal Dinner at Matsudo at Mitsuyoshi (三つ由)
三つ由の中華そば (醤油) / Mitsuyoshi no Chūka Soba (Shoyu) / Mitsuyoshi — Matsudo, Chiba
Soup contains chicken legs, chicken skin, saba, niboshi and pork fat. Three types of soy sauce in the tare, noodles by Asakusa Kaikaro. Toppings feature pork chashu, menma, spinach, nori and negi.
Master Miura-san opened 'ajito' in Ōimachi in... More
三つ由の中華そば (醤油) / Mitsuyoshi no Chūka Soba (Shoyu) / Mitsuyoshi — Matsudo, Chiba
Soup contains chicken legs, chicken skin, saba, niboshi and pork fat. Three types of soy sauce in the tare, noodles by Asakusa Kaikaro. Toppings feature pork chashu, menma, spinach, nori and negi.
Master Miura-san opened 'ajito' in Ōimachi in 2007, later moving and rebranding as 'ajito ism' in 2013. At the end of 2022, he and his wife closed ajito ism and moved back to her hometown of Matsudo. Open 11am-2pm. Eight seats. Since March 21st, 2023. Less
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- Abram Plaut added a new meal Ramen at Tankoma (担古麻) at Tankoma (担古麻)
Recommended bowl: Neighborhood tantanmen
Open since 2017, this shop is a self-proclaimed ‘Sichuan dining’ experience. The main offering is tantanmen, served with a sesame-heavy soup laden with chili oil and topped with spiced meat. Soup and non-soup versions are both available, as are some other side dishes that mostly pack some of the same spice.... More
Recommended bowl: Neighborhood tantanmen
Open since 2017, this shop is a self-proclaimed ‘Sichuan dining’ experience. The main offering is tantanmen, served with a sesame-heavy soup laden with chili oil and topped with spiced meat. Soup and non-soup versions are both available, as are some other side dishes that mostly pack some of the same spice. No one is traveling long distances to dine here. It's a simple, local shop frequented by the neighborhood crowd. Less
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- Abram Plaut added a new meal Ramen at Taketora (らーめん たけ虎) at Taketora (らーめん たけ虎)
Recommended bowl: Homey & cozy
This small, family-run shop in Hatagaya isn't anything flashy, yet the simple homey bowls and friendly hospitality draw in customers from the local neighborhood day in and day out. Behind the counter you'll see the second-generation master prepping bowls of comforting shoyu ramen — light chicken and pork soup, Daiei... More
Recommended bowl: Homey & cozy
This small, family-run shop in Hatagaya isn't anything flashy, yet the simple homey bowls and friendly hospitality draw in customers from the local neighborhood day in and day out. Behind the counter you'll see the second-generation master prepping bowls of comforting shoyu ramen — light chicken and pork soup, Daiei Shokuhin noodles and different toppings like konbu and aosa seaweed. Fried gyoza, white rice and daikon pickles on the side and you’ve got the perfect set. Less
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- Abram Plaut added a new meal Ramen at Takesue Tokyo (竹末東京) at Takesue Tokyo Premium (竹末東京Premium)
Recommended bowl: Ramen from Tochigi
Takesue made its name in Tochigi prefecture and opened its first Tokyo branch in 2014. Their shoyu ramen (chuka soba) comes highly recommended. A delicious layer of chiyu (chicken oil) floats atop the soup, and the toppings are extravagant. The bowl comes with chunks and slabs of pork shoulder, beef belly and rare... More
Recommended bowl: Ramen from Tochigi
Takesue made its name in Tochigi prefecture and opened its first Tokyo branch in 2014. Their shoyu ramen (chuka soba) comes highly recommended. A delicious layer of chiyu (chicken oil) floats atop the soup, and the toppings are extravagant. The bowl comes with chunks and slabs of pork shoulder, beef belly and rare roast beef. The menma is house-made and wonderful. The master boils the bowls before pouring in the ingredients, so it's all served piping hot. They also serve a shio ramen, but we strongly recommend the shoyu.
The shop has a 90s Japanese rock concept and the chef occasionally wears badass sunglasses while he cooks. The shop's counter seating is arranged closely around the open ramen kitchen, so customers are given a clear view of every step in the preparation process – it's almost as if the master is performing on stage. The shop is a short walk from Tokyo Sky Tree, the world's second-tallest manmade structure, and there's a comfortable indoor waiting area. A convenient top-level ramen option for tourists. Less
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- Abram Plaut added a new meal Ramen at Takenoko (そば処 竹の子) at Takenoko (そば処 竹の子)
Recommended bowl: Island vibes
This chilled-out spot is one of just a handful of restaurants on Taketomi-jima, an island so small that most people don't stay longer than one night. It's a super relaxing island vibe here though, and this spot has spacious seating both inside the shop and at a few cozy tables outside. A few signs autographed by celebrities... More
Recommended bowl: Island vibes
This chilled-out spot is one of just a handful of restaurants on Taketomi-jima, an island so small that most people don't stay longer than one night. It's a super relaxing island vibe here though, and this spot has spacious seating both inside the shop and at a few cozy tables outside. A few signs autographed by celebrities adorn the walls. The soup is a clear pork, chicken and katsuo base, and the soki spareribs are served bone-in. A smooth and easy bowl, similar to others on the surrounding islands. Kakigori shaved ice and fried spam on the menu too.
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