Restaurants
- Abram Plaut added a new meal Ramen at Josui (ラーメン専門店 徳川町 如水) at Josui (ラーメン専門店 徳川町 如水)
Recommended bowl: Over 30 ingredients
Josui, open since 2000, serves excellent new school ramen for various tastes. The master is self-taught and uses over 30 ingredients in the soup. The open, spacious dining area has a counter facing the kitchen with the prep process in full view. The noodles are specially ordered from Taiyo Shokuhin. Aside from... More
Recommended bowl: Over 30 ingredients
Josui, open since 2000, serves excellent new school ramen for various tastes. The master is self-taught and uses over 30 ingredients in the soup. The open, spacious dining area has a counter facing the kitchen with the prep process in full view. The noodles are specially ordered from Taiyo Shokuhin. Aside from the house specialty shio, the menu includes tantanmen, Taiwan ramen, tsukemen and other specials. Everything is crafted with care form high-level ingredients. One of the top shops in the area, with a 2nd branch in Kita-Nagoya since 2013. Less
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- Abram Plaut added a new meal Ramen at Ichifuku (らぁめん 一福) at Ichifuku (らぁめん 一福)
Recommended bowl: Homestyle miso
Ichifuku first opened in the back streets of Hatagaya in 1990, before moving to its current location closer to Hatsudai in 2012. The master, Kumiko Ishida-san, used to be a housewife before opening Ichifuku, a miso ramen specialty shop. The soup is made from pork, pork feet, chicken, vegetables and wadashi. Five different... More
Recommended bowl: Homestyle miso
Ichifuku first opened in the back streets of Hatagaya in 1990, before moving to its current location closer to Hatsudai in 2012. The master, Kumiko Ishida-san, used to be a housewife before opening Ichifuku, a miso ramen specialty shop. The soup is made from pork, pork feet, chicken, vegetables and wadashi. Five different types of miso got into the miso-tare. No MSG. Mikawaya Seimen noodles, and both ramen and tsukemen available. The recipe for the crunchy, crouton-like topping is top secret (it's not crouton). The curry side dish, made from the ramen soup, is also popular. Less
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- Abram Plaut added a new meal Ramen at Gyorantei (ぎょらん亭 本店) at Gyorantei (ぎょらん亭 本店)
Recommended bowl: Since 1948
Open since 1948, Gyorantei is still a popular and well known Kita-Kyushu institution. Of course, creamy tonkotsu is the base, but they have three variations to choose from. ‘Tonkotsu jūwari’, which is 100% pork bone tonkotsu soup, is the main go-to and probably the recommended choice for first-timers. If you want to... More
Recommended bowl: Since 1948
Open since 1948, Gyorantei is still a popular and well known Kita-Kyushu institution. Of course, creamy tonkotsu is the base, but they have three variations to choose from. ‘Tonkotsu jūwari’, which is 100% pork bone tonkotsu soup, is the main go-to and probably the recommended choice for first-timers. If you want to go richer, there’s the ‘doro’ option, which is an even creamier soup made with pork back fat. The third choice is ‘tonkotsu ni-hachi’, which is 80% tonkotsu soup and 20% chicken soup. This is a large shop, with ample space for the huge cauldrons of boiling soup. Less
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- Abram Plaut added a new meal Ramen at Fukuchan (ふくちゃんラーメン 田隈本店) at Fukuchan (ふくちゃんラーメン 田隈本店)
Recommended bowl: Pork head soup
Creamy, luscious, classic Hakata-style tonkotsu soup, made from boiling pig heads for dozens of hours in big pots that can be seen just over the counter. There are two soups that are blended into each bowl: a two-day soup and a one-day soup. The noodles are made in Kyushu by Ishibashi Seimen. A beloved local shop that... More
Recommended bowl: Pork head soup
Creamy, luscious, classic Hakata-style tonkotsu soup, made from boiling pig heads for dozens of hours in big pots that can be seen just over the counter. There are two soups that are blended into each bowl: a two-day soup and a one-day soup. The noodles are made in Kyushu by Ishibashi Seimen. A beloved local shop that is usually packed with regular customers and has a real authentic atmosphere, most likely unchanged in decades. Run by master Sakaki-san who took over when his father passed away. Fried rice also popular on the side. Less
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- Abram Plaut added a new meal Ramen at Daiki (ラーメン専門店 大輝) at Daiki (ラーメン専門店 大輝)
Recommended bowl: Clean Kyoto shoyu
Not far from the bamboo forests of Arashiyama on the western side of the city, Ramen Daiki serves simple, old school Kyoto-style ramen. The shop has been open for over 30 years and has a strong local following —many taxi drivers in the area seem to know it. The bowls are straight-up Kyoto-style: a clear, 100% pork-based... More
Recommended bowl: Clean Kyoto shoyu
Not far from the bamboo forests of Arashiyama on the western side of the city, Ramen Daiki serves simple, old school Kyoto-style ramen. The shop has been open for over 30 years and has a strong local following —many taxi drivers in the area seem to know it. The bowls are straight-up Kyoto-style: a clear, 100% pork-based soup with a shoyu tare. Medium-straight noodles, pork chashu slices and lots of chopped green negi. Most customers opt for the large (oomori) size or order rice on the side. Less
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- Abram Plaut added a new meal Dinner at 中華蕎麦鳴神食堂 at Chuka-Soba Narukami Shokudo
中華蕎麦 + 特製トッピング / Chūka Soba + Tokusei Toppings / Chūka Soba Narukami Shokudō — Takasaki, Gunma
Japanese style dashi uses chicken, oysters and dried fish including saba-bushi and sōda-bushi. Tare contains koikuchi shoyu, noodles are house-made with domestic wheat. No msg or chemical seasonings. Toppings include chicken... More
中華蕎麦 + 特製トッピング / Chūka Soba + Tokusei Toppings / Chūka Soba Narukami Shokudō — Takasaki, Gunma
Japanese style dashi uses chicken, oysters and dried fish including saba-bushi and sōda-bushi. Tare contains koikuchi shoyu, noodles are house-made with domestic wheat. No msg or chemical seasonings. Toppings include chicken chashu, duck chashu, shiro negi and mitsuba, tokusei adds a jidori ajitama and wontons.
Master Nakajima-san trained at the Tokyo ramen shop Shibasakitei before opening his own establishment. Open 11am-3pm (or until sold out). Ten seats. Since November 16th, 2020 @narukamishokudo Less
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- Abram Plaut added a new meal Ramen at Clam & Bonito raik (貝節麺 raik) at Clam & Bonito raik (貝節麺 raik)
Recommended bowl: Shellfish & katsuo
This spinoff shop from the RAIK brand opened in March of 2018. The original RAIK sits nearby and specializes in katsuo (skipjack tuna) and chicken, while this one is all about the magical pairing of katsuo and shellfish. There are multiple bowls on the menu, which rotate depending on what is available at the market.... More
Recommended bowl: Shellfish & katsuo
This spinoff shop from the RAIK brand opened in March of 2018. The original RAIK sits nearby and specializes in katsuo (skipjack tuna) and chicken, while this one is all about the magical pairing of katsuo and shellfish. There are multiple bowls on the menu, which rotate depending on what is available at the market. The first bowl offered is a double soup made from asari clams, hamaguri clams, honbinosu clams, shiitake mushrooms, kombu, sababushi and multiple types of katsuo. The second regular soup is made from fresh sea bream, flatfish, salmon, hamaguri clams and crabs. Some of the fish ingredients change slightly depending on what is available though.The house tare contains kombu, shiitake mushrooms, katsuo and three varieties of salt. The noodles are supplied by Kanno seimen, same as the original RAIK shop.
For the tokusei bowls, three varieties of chashu are included: Slow-cooked chicken breast with katsuo powder (using birds sourced from Tottori prefecture), slow-cooked pork shoulder with homemade tare sauce, and broiled pork belly. Less
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- Abram Plaut added a new meal Ramen at Bunzō (らーめん 文蔵) at Bunzō (らーめん 文蔵)
Recommended bowl: Strong following
Not a famous shop citywide, but one that ramen heads know about. Only open for lunch, a few minutes from Mitaka station, and almost always a line of regular customers patiently waiting at the door. Master Aoyagi-san arrives at the shop every day at 6am to begin making the noodles and preparing ingredients. The master... More
Recommended bowl: Strong following
Not a famous shop citywide, but one that ramen heads know about. Only open for lunch, a few minutes from Mitaka station, and almost always a line of regular customers patiently waiting at the door. Master Aoyagi-san arrives at the shop every day at 6am to begin making the noodles and preparing ingredients. The master serves a double soup of tonkotsu and gyokai, which matches perfectly with the chewy, housemade noodles. The ramen is probably the most popular order (available with tokusei extra toppings), but the tsukemen and aburasoba are also very much worth trying. The tsukemen comes with a light, tangy soup, while the aburasoba — a soupless bowl of noodles, oil, tare sauce and toppings — is equally delicious. Open since 2005. Less
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- Abram Plaut added a new meal Ramen at Anzen Shokudou (安全食堂) at Anzen Shokudou (安全食堂)
Recommended bowl: Real Hakata style
Open since 1974, this beloved shop is familiar to most everyone who lives in Fukuoka. Anzen Shokudou serves a simple pork bone tonkotsu soup, which is being prepped and prepared by a staff of more than 10 at all times. The shop is maximally efficient: your bowl typically arrives in front of you in less than a minute... More
Recommended bowl: Real Hakata style
Open since 1974, this beloved shop is familiar to most everyone who lives in Fukuoka. Anzen Shokudou serves a simple pork bone tonkotsu soup, which is being prepped and prepared by a staff of more than 10 at all times. The shop is maximally efficient: your bowl typically arrives in front of you in less than a minute after ordering. There's nothing especially distinctive going on here, just quick, hot and tasty tonkotsu — which is exactly why the locals love it. The yaki-meshi (fried rice) comes in a huge serving size and is super popular. Less
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- Abram Plaut added a new meal Ramen at Yamaguchi (らぁ麺やまぐち) at Ramen Yamaguchi
Recommended bowl: Tori-soba master
Yamaguchi was opened in 2013 by Yamaguchi-san, a well respected veteran of the Tokyo ramen scene. The bowls of shoyu torisoba he whips up here are among the very best in Tokyo. The soup is a golden brown, layered with chicken fat, and is made using chickens from Yamaguchi-san's hometown of Aizu, Fukushima. The soft... More
Recommended bowl: Tori-soba master
Yamaguchi was opened in 2013 by Yamaguchi-san, a well respected veteran of the Tokyo ramen scene. The bowls of shoyu torisoba he whips up here are among the very best in Tokyo. The soup is a golden brown, layered with chicken fat, and is made using chickens from Yamaguchi-san's hometown of Aizu, Fukushima. The soft and succulent tori-chashu is supreme level, and the bowl also comes topped with wontons filled with chicken thigh meat. Noodles are supplied by Teigaku, based in Kyoto. Premium ingredients and masterfully executed. Less