Restaurants
- Abram Plaut added a new meal Ramen at Hyottoko (麺屋 ひょっとこ) at Menya Hyottoko Koutsuu kaikan ten (麺屋ひょっとこ 交通会館店)
Recommended bowl: Japanese underground
Nestled in an underground shopping center filled with various retail shops is Hyottoko, a simple open-air ramen shop with just a counter and an extremely narrow kitchen space. There's a ticket machine out front but basically the customers just stand and wait right there until one of the seats frees up. The sign... More
Recommended bowl: Japanese underground
Nestled in an underground shopping center filled with various retail shops is Hyottoko, a simple open-air ramen shop with just a counter and an extremely narrow kitchen space. There's a ticket machine out front but basically the customers just stand and wait right there until one of the seats frees up. The sign advertises 'wahu ramen', or Japanese style ramen. You can get regular 'wafu' style or with yuzu. The chefs move about effeciently in the insanely cramped kitchen and make the bowls right in front of the customers. The soup is a light shio, topped with juicy pork belly and diced negi and mitsuba. The yuzu is a nice touch and brings out the flavors. Less
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- Abram Plaut added a new meal Ramen at Hulu-lu (フルル ) at Menya Hulu-lu (麺屋 Hulu-lu)
Recommended bowl: Hawaiian themed
This Hawaiian-themed shop serves a nice and refreshing bowl of shoyu ramen. New school decor with tropical undertones make this a relaxing hangout. The bowls come with a clear, mellow soup, with bits of onions for a nice fragrance. The master makes the noodles by hand, and there are even spam musubi rice balls for... More
Recommended bowl: Hawaiian themed
This Hawaiian-themed shop serves a nice and refreshing bowl of shoyu ramen. New school decor with tropical undertones make this a relaxing hangout. The bowls come with a clear, mellow soup, with bits of onions for a nice fragrance. The master makes the noodles by hand, and there are even spam musubi rice balls for purchase (a Japanese Hawaiian snack). Within striking distance of Ikebukuro. Less
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- Abram Plaut added a new meal Ramen at Houryū (宝龍) at Houryū (宝龍)
Recommended bowl: Funky spot
Houryū feels as if it's been open for decades. The large pot of pork bone broth simmers in the open kitchen behind the counter. Tatami-style seating with some tables sit opposite the kitchen. Rich, intoxicating tonkotsu soup hits you from the first sip. Topped with fatty pork slices and chopped green negi, this is quintessential... More
Recommended bowl: Funky spot
Houryū feels as if it's been open for decades. The large pot of pork bone broth simmers in the open kitchen behind the counter. Tatami-style seating with some tables sit opposite the kitchen. Rich, intoxicating tonkotsu soup hits you from the first sip. Topped with fatty pork slices and chopped green negi, this is quintessential Kyushu ramen, Kurume style. Feel free to opt for some rice onigi on the side to help cut the richness. Less
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Recommended bowl: Open 24/7/364
Hope-ken's history dates all the way back to the1920s, when a Tokyo entrepreneur established a chain of yatai (street food stalls), first called 'home run ken' and then changed to 'hope-ken.' There were over 100 stalls in the chain at various locations at one point. One of the old guys who ran one of the stalls, Ushikubo-san,... More
Recommended bowl: Open 24/7/364
Hope-ken's history dates all the way back to the1920s, when a Tokyo entrepreneur established a chain of yatai (street food stalls), first called 'home run ken' and then changed to 'hope-ken.' There were over 100 stalls in the chain at various locations at one point. One of the old guys who ran one of the stalls, Ushikubo-san, later opened this brick and mortar outpost in Sendagaya in 1960. The shop has four floors, and they serve a greasy, no-frills bowl of tonkotsu shoyu ramen topped with pork back fat. The first floor is standing-only, for customers who want to eat quickly (such as taxi drivers). On the second and third floors there are both counter and table seating. Occupying the fourth floor is the room where they make the noodles. No one will tell you that Hope-ken serves the most cutting-edge ramen, but it's a legend, especially amongst taxi drivers. Open 24/7 on 364 days of the year (closed Jan. 1). Less
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- Abram Plaut added a new meal Ramen at Honmarutei (本丸亭) at Atsugi Honmaru Tei (厚木本丸亭)
Recommended bowl: Top shio in Kanagawa
Shio ramen fans, put Honmarutei high on your hit list. Shop master Tooru Kanemaru established his first ramen shop, Marutei, in Osaka in the mid 1990s. In 2000, he relocated to Tokyo and launched Honmarutei in Hon-Atsugi. Kanemaru-san's shio ramen ranks among the genre's best in the Kanto area.
Everything in... More
Recommended bowl: Top shio in Kanagawa
Shio ramen fans, put Honmarutei high on your hit list. Shop master Tooru Kanemaru established his first ramen shop, Marutei, in Osaka in the mid 1990s. In 2000, he relocated to Tokyo and launched Honmarutei in Hon-Atsugi. Kanemaru-san's shio ramen ranks among the genre's best in the Kanto area.
Everything in the bowl here is high quality: The soup is a delicate chicken and gyokai blend made with dried flying fish stock (agodashi). The noodles are provided by the Kamioka Seimen noodle company based in Tochigi. Slightly flat, thick and translucent yellow, they are prepared in the aodake teuchi-men style. The bowl's most unique characteristic is the use of shungiku as a topping. The greens have a fresh, slightly herbal taste that nicely compliments the soup. Other toppings include a few plump and flavorful wontons, and two juicy slices of roasted chashu — homey and belly-pleasing. The house-made hanjuku tamago is available in shio or shoyu flavors and must be ordered separately. Both options are great; don't miss it.
Another tip: Order the gyoza. Handmade each morning, Honmarutei's delicious gyoza come hot from the pan, fused together in a tasty, crusty sheet. This is a must-order for big eaters.
Honmarutei has two additional branches in Yokohama, but the head shop is the best. Expect at least a short line at the door. Less
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- Abram Plaut added a new meal Ramen at Hiyoshi Taishoken (日吉 大勝軒) at Hiyoshi Taishoken (日吉 大勝軒)
Recommended bowl: OG connections
Before opening Hiyoshi Taishoken in 2010, master Yoshida-san trained at the legendary Eifukucho Taishoken. The shop is located down a little side alley off one of the main shopping streets in Hiyoshi, on the outskirts of Yokohama. In typical Taishoken style, the bowls here are huge — at least 1.5 times the size of... More
Recommended bowl: OG connections
Before opening Hiyoshi Taishoken in 2010, master Yoshida-san trained at the legendary Eifukucho Taishoken. The shop is located down a little side alley off one of the main shopping streets in Hiyoshi, on the outskirts of Yokohama. In typical Taishoken style, the bowls here are huge — at least 1.5 times the size of your average ramen bowl in Japan. The soup is simmered in a large stockpot visible behind the counter, brimming with four varieties of niboshi sourced from Chiba and lots of vegetables. The bowls also contain a piping-hot spoonful of dutch lard, which seals in the heat. The noodles are supplied by Kusamura Shouten, the noodle company run by Eifukucho Taishoken. A huge, satisfying old-school bowl. Less
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- Abram Plaut added a new meal Dinner at Piedmont Avenue at MENSHO
特製燻鶏白湯らぁ麺 / Signature Smoked Toripaitan Ramen / MENSHO — Oakland, California
Rich 100% chicken soup is combined with a kombu-mushroom dashi containing porcini, shiitake and vegetables. Noodles are house-made daily on two noodle machines, using a blend of wheat flours from California and Japan. The tare contains shio koji and... More
特製燻鶏白湯らぁ麺 / Signature Smoked Toripaitan Ramen / MENSHO — Oakland, California
Rich 100% chicken soup is combined with a kombu-mushroom dashi containing porcini, shiitake and vegetables. Noodles are house-made daily on two noodle machines, using a blend of wheat flours from California and Japan. The tare contains shio koji and smoked shoyu cha-tare. Toppings include smoked ajitama, smoked kurobuta pork chashu, smoked A5 wagyu chashu, smoked duck chashu, king oyster mushroom menma, og truffle sauce, enoki chips, green onion and charcoal negi. Aside from a chicken based soup menu, five different vegan bowls are available, utilizing premium Japanese ingredients like kioke (wooden barrel) soy sauce and nori seaweed sourced from the Yoshino River, Shikoku.
MENSHO founder and ramen creator Tomoharu Shono taught himself how to make ramen as a teenager when he was still in high school. He opened his first ramen shop Menya Shono in Ichigaya, Tokyo, in 2005. Overseas expansion began with Mensho Tokyo SF in San Francisco, open since 2016. Now there are 15+ stores worldwide in six different countries, with each location offering an original concept and menu. New U.S. flagship in Oakland at 4258 Piedmont Ave. 50 seats. Since August 15th, 2023. @menya_shono @team_mensho Less
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- Abram Plaut added a new meal Ramen at Hirotomi (弘富 ) at Hirotomi (弘富 )
Recommended bowl: 30 years of service
This relaxing and comfortable shop is run by master Hirotomi, who’s been at the helm for over 30 years. Having never trained at another shop, he's a self-taught seasoned veteran of the Hachioji scene. The bowls here are similar to the typical Hachioji-style in appearance but with a smooth, fishy niboshi kick.... More
Recommended bowl: 30 years of service
This relaxing and comfortable shop is run by master Hirotomi, who’s been at the helm for over 30 years. Having never trained at another shop, he's a self-taught seasoned veteran of the Hachioji scene. The bowls here are similar to the typical Hachioji-style in appearance but with a smooth, fishy niboshi kick. Several types of niboshi, pork bones, carrots, kelp, onions, and garlic are in the soup. No MSG. Less
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- Abram Plaut added a new meal Ramen at Hiro (らあめん 広) at Hiro (らあめん 広)
Recommended bowl: Hiroshima tonkotsu
Master Nakata-san trained at the famous ramen shop Hajime. He hails from Hiroshima (hence the shop name), and serves a Hiroshima-style tonkotsu ramen and tsukemen. A mellow tonkotsu soup, thin noodles, served with bean sprouts. A simple, straightforward bowl of authentic Hiroshima-style ramen. Kaedama noodle refills... More
Recommended bowl: Hiroshima tonkotsu
Master Nakata-san trained at the famous ramen shop Hajime. He hails from Hiroshima (hence the shop name), and serves a Hiroshima-style tonkotsu ramen and tsukemen. A mellow tonkotsu soup, thin noodles, served with bean sprouts. A simple, straightforward bowl of authentic Hiroshima-style ramen. Kaedama noodle refills also available. If you want to be adventurous, there are some other bowls and specials on the menu that always look enticing. Less
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- Abram Plaut added a new meal Ramen at Heiemon (平右衛門) at Heiemon (平右衛門)
Recommended bowl: Sophisticated ramen...
Master Namioka-san previously worked as a chef at an upscale kaiseki ryori (a traditional, multi-course Japanese restaurant). He's brought some of the delicacy associated with that cooking tradition into the ramen kitchen at Heiemon.
Heiemon's ramen isn't big on bold flavors and impact. It's all subtly –... More
Recommended bowl: Sophisticated ramen...
Master Namioka-san previously worked as a chef at an upscale kaiseki ryori (a traditional, multi-course Japanese restaurant). He's brought some of the delicacy associated with that cooking tradition into the ramen kitchen at Heiemon.
Heiemon's ramen isn't big on bold flavors and impact. It's all subtly – refined ramen for the refined ramen fan. This is a soup that will make you think.
Both shio and shoyu are available in several varieties, including tsukemen. We're partial to the shoyu, which seems to be the consensus in ramen geekdom. Namioka-san uses a huge amount of konbu (sea kelp) in his dashi, so much so that we assumed there must be some kind of shellfish in the mix when we had our first taste (there isn't). The ingredients are all-natural; no MSG. Despite the bowl's Zen-like simplicity, you can tell a great deal of thought and effort goes into its every aspect. Less
