Restaurants
- Abram Plaut added a new meal Ramen at Kagura (自然派ラーメン 神楽) at Shizenha Ramen Kagura (自然派ラーメン 神楽)
Recommended bowl: 15 soup ingredients
One of the highest ranked shops in the Kanazawa area. Kagura's soup is made from 15 core ingredients, including katsuo, niboshi, scallops, chicken, kombu and vegetables. The chickens are a special breed sourced from the nearby Noto Peninsula. The noodles are made from a blend of three types of flour. The bowls... More
Recommended bowl: 15 soup ingredients
One of the highest ranked shops in the Kanazawa area. Kagura's soup is made from 15 core ingredients, including katsuo, niboshi, scallops, chicken, kombu and vegetables. The chickens are a special breed sourced from the nearby Noto Peninsula. The noodles are made from a blend of three types of flour. The bowls are topped with pork shoulder and leg chashu. No MSG. The master recommends eating the bowl at a gentle pace, as the flavor of the soup comes out and changes as the soup cools. This is a shop where attention to detail is essential. Surely one of the area's finest. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at Tonchin Los Angeles at TONCHIN LA
東京濃厚つけ麺 / Tokyo Rich Tsukemen / Tonchin LA — Los Angeles, California
Rich tonkotsu gyokai soup is served with fish powder, noodles are house-made in the restaurant using a Yamato machine. Topped with roasted pork chashu, egg, scallion, togarashi chili, menma, radish sprouts, nori seaweed and fresh lime. This special offering is a... More
東京濃厚つけ麺 / Tokyo Rich Tsukemen / Tonchin LA — Los Angeles, California
Rich tonkotsu gyokai soup is served with fish powder, noodles are house-made in the restaurant using a Yamato machine. Topped with roasted pork chashu, egg, scallion, togarashi chili, menma, radish sprouts, nori seaweed and fresh lime. This special offering is a limited menu item produced in collaboration with Keizo Shimamoto and Shimamoto Noodle Inc. *Limited quantities daily.
Tonchin was founded by brothers Katsuhiro and Motohiro Sugeno in Ikebukuro, Tokyo in 1992. Katsuhiro's son Anan Sugeno established the first overseas branch in New York in 2017, with a second concept opened in Brooklyn in July 2022. Newest store located at 5665 Melrose Ave, Los Angeles. 120 seats. Open since January 2023. @tonchinlosangeles @goramen @shimamotonoodle Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Kabo-chan (カボちゃん) at Kabo-chan (カボちゃん)
Recommended bowl: Fan turned master
Kabo-chan is named after the nickname of its master, Kubokawa-san. Before opening Kabo-chan, Kubokawa-san was just another ramen junkie reading the mags and eating at all the best shops around Tokyo. Eventually, he felt he had what it takes to move behind the counter.
Kabo-chan's specialty is a shoyu niboshi... More
Recommended bowl: Fan turned master
Kabo-chan is named after the nickname of its master, Kubokawa-san. Before opening Kabo-chan, Kubokawa-san was just another ramen junkie reading the mags and eating at all the best shops around Tokyo. Eventually, he felt he had what it takes to move behind the counter.
Kabo-chan's specialty is a shoyu niboshi ramen, topped with choice pork chashu and chicken. Wontons can be added as an extra topping (we always go for it). The miso ramen is also solid. Tsukemen is available too. Everything on the menu is legit.
The shop is located on a cool little shotengai about seven minutes by foot from Komagome station on the Yamanote line. There are just six seats and Kabo-chan mans everything himself – no support staff. In the summer months, the shop serves shaved ice (kaki-gori). A nice touch. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Kabe Taishoken (河辺大勝軒) at Kabe Taishoken (河辺大勝軒)
Recommended bowl: Nostalgic & historical
Kabe Taishoken is a super old school-style spot connected to a family tree of shops with deep ramen roots. The master trained at the legendary Eifukucho Taishoken and this shop basically follows the same recipe. Pork and niboshi-based soup, with noodles supplied by Kusamura Shouten, same as all Eifukucho Taishoken-style... More
Recommended bowl: Nostalgic & historical
Kabe Taishoken is a super old school-style spot connected to a family tree of shops with deep ramen roots. The master trained at the legendary Eifukucho Taishoken and this shop basically follows the same recipe. Pork and niboshi-based soup, with noodles supplied by Kusamura Shouten, same as all Eifukucho Taishoken-style shops. The noodles are served in 300 gram portions. What makes this place unique is they offer tsukemen in the summertime, which is rare for old school Eifukucho-style shops. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Juu Hachiban (手もみラーメン 十八番) at Juu Hachiban (手もみラーメン 十八番)
Recommended bowl: Oil & garlic goodness
Juu Hachiban shop hasn't been featured heavily in Japanese food magazines and TV shows like other elite ramen outposts, but the shop has a strong cult following — many West Tokyoites will rank it among their favorites. Garlic, pork and oil lovers, this is the bowl for you.
The soup is a clear shoyu and the... More
Recommended bowl: Oil & garlic goodness
Juu Hachiban shop hasn't been featured heavily in Japanese food magazines and TV shows like other elite ramen outposts, but the shop has a strong cult following — many West Tokyoites will rank it among their favorites. Garlic, pork and oil lovers, this is the bowl for you.
The soup is a clear shoyu and the noodles are slightly curly, eggy and yellow, similar to the Sapporo style (the noodles are supplied by Yamamasa Shokuhin, a well known noodle maker in Fuchu). Instead of the usual chashu and egg toppings delicately placed atop the bowl, Juu Hachiban's chef stir-fries sliced pork, negi, chives, and garlic over a hot flame and dumps them directly into the noodle soup, topping it off with some menma and black sesame seeds. The garlic punch hits hard and the piping hot oiliness of the dish brings to mind ramen's Chinese origins, but the soup also remains remarkably smooth, with a nice crisp shoyu flavor. The result is a bowl both unique and deeply comforting. The handmade gyoza are excellent.
Open until 1:30am, Juu Hachiban is one of the best late-night bowls on the Chuo Line. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Jouroku (麺屋 丈六) at Menya Joroku Nanba ten (麺屋 丈六 なんば店)
Recommended bowl: Osaka top tier
Jouroku-san is a friendly guy and the master of one of the highest ranked shops that serves Higashi Osaka Takaida ramen — a style of ramen featuring a dark tamari shoyu-based soup with green onions and thin-sliced chashu. This shop has a strong following and there is usually a line out front. Aside from the main bowl... More
Recommended bowl: Osaka top tier
Jouroku-san is a friendly guy and the master of one of the highest ranked shops that serves Higashi Osaka Takaida ramen — a style of ramen featuring a dark tamari shoyu-based soup with green onions and thin-sliced chashu. This shop has a strong following and there is usually a line out front. Aside from the main bowl there is typically a limited side menu that changes. Jouroku is legit and in the starting lineup of top-class Osaka ramen shops. Less
Copy the code to embed the post
Recommended bowl: Locally sourced
Noodle Lab Q, opened in 2014, prepares pretty much everything from scratch, using locally sourced, high-quality ingredients as much as possible. The handmade noodles contain anywhere from four to six varieties of local Hokkaido flour. Eight kinds of soy sauce procured from three different Shoyu Kura (two in Hyōgo... More
Recommended bowl: Locally sourced
Noodle Lab Q, opened in 2014, prepares pretty much everything from scratch, using locally sourced, high-quality ingredients as much as possible. The handmade noodles contain anywhere from four to six varieties of local Hokkaido flour. Eight kinds of soy sauce procured from three different Shoyu Kura (two in Hyōgo and one in Saitama) go into the shoyu tare. The soup is made from free-range Hokkaido chickens, and the low-temperature-roasted pork chashu is also from local pigs. Some opt for the tori paitan but the definite go-to for first-timers is the shoyu ramen. Master Hiroshi Hiraoka was previously a pro snowboarder. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at JAC (中華そば JAC) at JAC (中華そば JAC)
Recommended bowl: Tokushima style
JAC is one of the most reputable destinations in Tokyo for authentic Tokushima-style ramen. As is standard in this style, the soup here is a rich, velvety tonkotsu shoyu made mostly with pork but also some chicken. The shoyu in the tare is a specific brand sourced from Tokushima; the noodles are shipping in daily from... More
Recommended bowl: Tokushima style
JAC is one of the most reputable destinations in Tokyo for authentic Tokushima-style ramen. As is standard in this style, the soup here is a rich, velvety tonkotsu shoyu made mostly with pork but also some chicken. The shoyu in the tare is a specific brand sourced from Tokushima; the noodles are shipping in daily from Marumen Seimen, also in Tokushima. The bowl comes topped with shoyu-marinated pork belly and an (optional) raw egg, which you can either add directly to your ramen or crack into a bowl on the side for noodle dipping. A style not often found in Tokyo, and a bowl that many customers hailing from Tokushima come from far and wide to enjoy. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Izumiya (いずみ家) at Izumiya (いずみ家)
Recommended bowl: OG IEKEI Link
Opened in 2013, Izumiya is all about Yokohama IEKEI-style tonkotsu-shoyu ramen. Luscious pork-bone soup with chicken oil and all your favorite fixins on the counter. The master trained at Suzukiya Kami-Hoshigawa, another famous IEKEI shop that has direct connections to Yoshimuraya, the genre's originator. The noodles... More
Recommended bowl: OG IEKEI Link
Opened in 2013, Izumiya is all about Yokohama IEKEI-style tonkotsu-shoyu ramen. Luscious pork-bone soup with chicken oil and all your favorite fixins on the counter. The master trained at Suzukiya Kami-Hoshigawa, another famous IEKEI shop that has direct connections to Yoshimuraya, the genre's originator. The noodles here are supplied by Sakai Seimen with the permission of Yoshimuraya. The master’s wife is the daughter of Shigeru Izumiya, a somewhat famous Japanese musician. The shop is named in his honor. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at at Hakata Issou Hakata eki higashi honten (博多一双 博多駅東本店)
Recommended bowl: Rich & creamy
The master at Issou trained at Ikkousha before opening his own place here. The shop debuted in 2012, and he nows has a handful of additional locations. The pork bone-based soup is constantly being stirred as it simmers, which mixes the animal fat and water and creates bubbles, almost like frothing a cappuccino. A new... More
Recommended bowl: Rich & creamy
The master at Issou trained at Ikkousha before opening his own place here. The shop debuted in 2012, and he nows has a handful of additional locations. The pork bone-based soup is constantly being stirred as it simmers, which mixes the animal fat and water and creates bubbles, almost like frothing a cappuccino. A new school Hakata tonkotsu shop but already fairly famous, and located in close proximity to Hakata Station for an easy strike. Less
