Restaurants
- Abram Plaut added a new meal Dinner at at LASTORDER BAR
汁なし坦々麺 + 黒坦々麺 / Shirunashi Tantanmen + Kuro Tantanmen / Last Order Bar — Hatsudai, Tokyo
Shirunashi Tantanmen comes with sesame based tare sauce, spiced meat, negi, peanuts and an onsen tamago. Kuro Tantanmen adds black garlic oil, chili oil and bean sprouts. Noodles are special-ordered from a local undisclosed purveyor. Due... More
汁なし坦々麺 + 黒坦々麺 / Shirunashi Tantanmen + Kuro Tantanmen / Last Order Bar — Hatsudai, Tokyo
Shirunashi Tantanmen comes with sesame based tare sauce, spiced meat, negi, peanuts and an onsen tamago. Kuro Tantanmen adds black garlic oil, chili oil and bean sprouts. Noodles are special-ordered from a local undisclosed purveyor. Due to the constraints of operating at a bar with no hood, the tare sauce is made stronger and the soup is simply hot water.
Takeimen is an original noodle concept by actor and noodle enthusiast Yousuke Takei. Currently run via pop-ups only, with a temporary residency at Last Order Bar in Hatsudai since January 2023. No official hours, all information is posted on social media. Takeimen established in late 2022, Last Order Bar open since September 2019. @takeimen_slurp @lastorder_bar Less
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特製つけそば / Tokusei Tsukesoba / Chūka Soba Senmon Tonchibo — Hidaka, Saitama
Niboshi shoyu soup is made from slowly simmering pork bones, minced meat, chicken and niboshi. The soup for each bowl gets poured through house-made gyofun (fish powder). No MSG. Housemade chijire noodles contain whole grain Hanamanten wheat from Saitama.
Master... More
特製つけそば / Tokusei Tsukesoba / Chūka Soba Senmon Tonchibo — Hidaka, Saitama
Niboshi shoyu soup is made from slowly simmering pork bones, minced meat, chicken and niboshi. The soup for each bowl gets poured through house-made gyofun (fish powder). No MSG. Housemade chijire noodles contain whole grain Hanamanten wheat from Saitama.
Master Maruoka-san trained at the well-known ramen shop Chūka Soba Takano in Tokyo. He opened Tonchibo in Tsurugashima, Saitama, operating for 10 years before moving the store to Hidaka City. Only open for lunch, 11:30am-2:30pm. 16 seats. First opened in 2008, current location since September 29th, 2017. Less
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- Abram Plaut added a new meal Dinner at と多" 食堂 at Toda Shokudo
特製煮干そば白 / Tokusei Niboshi Soba Shiro / Toda Shokudo — Hanno, Saitama
Clear niboshi soup uses only sea ingredients and vegetables with white shoyu. No MSG. Two types of noodles (medium-thin straight and extra wide flat) are both house-made, containing flecks of whole wheat. Duck chashu, rare pork shoulder chashu, ajitama, diced onions,... More
特製煮干そば白 / Tokusei Niboshi Soba Shiro / Toda Shokudo — Hanno, Saitama
Clear niboshi soup uses only sea ingredients and vegetables with white shoyu. No MSG. Two types of noodles (medium-thin straight and extra wide flat) are both house-made, containing flecks of whole wheat. Duck chashu, rare pork shoulder chashu, ajitama, diced onions, menma, mitsuba and nori.
Previously operated as Miyamae Udon, the shop began serving ramen as Toda Shokudo during night hours in 2016. In July of 2017 they made the full conversion to ramen only. Open 10:30am until the soup runs out (usually 2-3pm). 33 seats. Since October 2016. Less
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ラーメン + ネギ / Ramen + Negi / Nakasu-Yatai Nagahama Ramen Shodai Kenta — Koenji, Tokyo
Nagahama style tonkotsu ramen. Pure pork bone soup. Thin straight Hakata style noodles are ordered and shipped in from Fukuoka via Aoki Shokusan. Topped with pork chashu, nori and extra negi. Free hard-boiled eggs and other condiments like garlic, spicy... More
ラーメン + ネギ / Ramen + Negi / Nakasu-Yatai Nagahama Ramen Shodai Kenta — Koenji, Tokyo
Nagahama style tonkotsu ramen. Pure pork bone soup. Thin straight Hakata style noodles are ordered and shipped in from Fukuoka via Aoki Shokusan. Topped with pork chashu, nori and extra negi. Free hard-boiled eggs and other condiments like garlic, spicy takana, pickled ginger, wood ear mushrooms and sesame seeds on the counter.
Master Kenta Yokoo-san trained at a yatai (street cart) in the Nakasu district of Fukuoka before coming to Tokyo. He first opened an izakaya with ramen on the menu, but later he decided to focus on ramen exclusively. During the 2020 global pandemic, he went back to Fukuoka and trained at the popular ramen shop Komaya before returning to Tokyo in 2021. Originally opened in 2006, moved to the current location in 2013. Eight seats. Renewal from March 2021. @yokoo_kenta Less
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- Abram Plaut added a new meal Dinner at 谷瀬家 at Ramen Taniseya (らーめん 谷瀬家)
らーめん / Ramen / Ramen Taniseya — Shimbashi, Tokyo
Yokohama Iekei style ramen, consisting of tonkotsu shoyu soup with chicken oil. Noodles by Sakai Seimen are cut short. Pork belly chashu, spinach, negi and nori. Free white rice on the side.
Master Tanise-san trained at Musashiya in Nakano. He received a license and permission to operate... More
らーめん / Ramen / Ramen Taniseya — Shimbashi, Tokyo
Yokohama Iekei style ramen, consisting of tonkotsu shoyu soup with chicken oil. Noodles by Sakai Seimen are cut short. Pork belly chashu, spinach, negi and nori. Free white rice on the side.
Master Tanise-san trained at Musashiya in Nakano. He received a license and permission to operate from the general manager of Musashiya. Open 11am-2am seven days a week. 12 seats. Since May 22nd, 2018 @shigeki_tanise Less
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- Abram Plaut added a new meal Dinner at 谷瀬家 at Ramen Taniseya (らーめん 谷瀬家)
らーめん / Ramen / Ramen Taniseya — Shimbashi, Tokyo
Yokohama Iekei style ramen, consisting of tonkotsu shoyu soup with chicken oil. Noodles by Sakai Seimen are cut short. Pork belly chashu, spinach, negi and nori. Free white rice on the side.
Master Tanise-san trained at Musashiya in Nakano. He received a license and permission to operate... More
らーめん / Ramen / Ramen Taniseya — Shimbashi, Tokyo
Yokohama Iekei style ramen, consisting of tonkotsu shoyu soup with chicken oil. Noodles by Sakai Seimen are cut short. Pork belly chashu, spinach, negi and nori. Free white rice on the side.
Master Tanise-san trained at Musashiya in Nakano. He received a license and permission to operate from the general manager of Musashiya. Open 11am-2am seven days a week. 12 seats. Since May 22nd, 2018 @shigeki_tanise Less
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- Abram Plaut added a new meal Dinner at Tsukiji at Kasaoka Ramen TAKETONBO
鶏中華そば 醤油 (味玉入り) / Tori Chūka Soba Shoyu (Ajitama-iri) / Kasaoka Ramen Taketonbo — Tsukiji, Tokyo
Kasaoka style ramen from Okayama Prefecture. Double soup combines chicken stock and gyokai dashi, finished with chicken oil. The chicken soup uses old egg-laying hens (oyadori), which are said to contain a deeper flavor than younger... More
鶏中華そば 醤油 (味玉入り) / Tori Chūka Soba Shoyu (Ajitama-iri) / Kasaoka Ramen Taketonbo — Tsukiji, Tokyo
Kasaoka style ramen from Okayama Prefecture. Double soup combines chicken stock and gyokai dashi, finished with chicken oil. The chicken soup uses old egg-laying hens (oyadori), which are said to contain a deeper flavor than younger chickens. Straight round noodles are supplied by Kanejin Shokuhin. Toppings include kujo negi (delivered directly from Kyoto each morning), menma, kashiwa chashu (stewed oyadori) and low-temperature cooked niwatori chicken breast chashu (using Shinrin-dori chickens from Okayama Prefecture).
Kasaoka Ramen Taketonbo is officially recognized by the local Kasaoka government with a certificate displayed at the store. The owner, operator and where they trained is kept a secret. 15 seats. Open since July, 2021. Less
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- Abram Plaut added a new meal Dinner at 煮干しそば藍 at Niboshisoba Ai
煮干そば / Niboshi Soba / Niboshi Soba Ai — Jingu-Marutamachi, Kyoto
Niboshi soup contains katakuchi iwashi and kombu, sourced from two areas of Hokkaido. Shoyu tare uses Mikawa shiro tamari, Mikawa mirin, dark soy sauce and fish sauce. Each bowl also contains niboshi-flavored chicken oil. The noodles are made with whole wheat by the Kyoto... More
煮干そば / Niboshi Soba / Niboshi Soba Ai — Jingu-Marutamachi, Kyoto
Niboshi soup contains katakuchi iwashi and kombu, sourced from two areas of Hokkaido. Shoyu tare uses Mikawa shiro tamari, Mikawa mirin, dark soy sauce and fish sauce. Each bowl also contains niboshi-flavored chicken oil. The noodles are made with whole wheat by the Kyoto based purveyor Menya Teigaku. Topped with chicken and pork chashu, sliced onion and togarashi. No MSG.
Shop founder Tanida-san was born in Tokyo and backpacked around the world. He trained at multiple ramen shops, including Chūka Soba Shibata in Sengawa. When it was time to go independant he moved to Kyoto and opened Niboshi Soba Ai, running the business for a few years before selling it. The current 2nd generation master has maintained quality for several years now. The name 'Ai' means 'indigo.' 10 seats. Since November 2015. Less
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- Abram Plaut added a new meal Dinner at 元祖 ラーメン大栄 at Ramen Daiei
しょうゆらーめん / Shoyu Ramen / Ganso Ramen Daiei — Marutamachi, Kyoto
Kyoto style shoyu soup is made from pork leg bones and meat. Thin noodles are custom ordered from Kondo Seimenjo, based in Niigata. The same noodles have been used since the shop opened. Pork chashu is made by simmering brand name meat at high heat to remove excess... More
しょうゆらーめん / Shoyu Ramen / Ganso Ramen Daiei — Marutamachi, Kyoto
Kyoto style shoyu soup is made from pork leg bones and meat. Thin noodles are custom ordered from Kondo Seimenjo, based in Niigata. The same noodles have been used since the shop opened. Pork chashu is made by simmering brand name meat at high heat to remove excess fat and odor, before marinating it in special soy sauce. Bean sprouts, kujo negi, house-made spicy garlic chives (kōmi nira).
The current master is the nephew of the original founder. He started with a part time job when he was in high school, becoming an apprentice in his 20's. He finally inherited the business when his uncle retired. All recipes and cooking techniques were passed on to him. Ramen Daiei originally opened in Minami-ku in 1980, eventually moving to the current location in Marutamachi. 16 seats. @tai_sho1102 Less
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- Abram Plaut added a new meal Dinner at 京ラーメンさだかず at Kyoto Ramen Sadakazu
特製ラーメン / Tokusei Ramen / Kyo Ramen Sadakazu — Gion-Shijo, Kyoto
Kyoto style shoyu soup uses chicken carcasses and pork back fat. No MSG or chemical additives. Thin straight low hydration noodles, pork shoulder chashu, kujo negi, togarashi.
Around 35 bowls are served per day, the shop is open from 10pm-1am. The same master runs this... More
特製ラーメン / Tokusei Ramen / Kyo Ramen Sadakazu — Gion-Shijo, Kyoto
Kyoto style shoyu soup uses chicken carcasses and pork back fat. No MSG or chemical additives. Thin straight low hydration noodles, pork shoulder chashu, kujo negi, togarashi.
Around 35 bowls are served per day, the shop is open from 10pm-1am. The same master runs this Gion branch and a 2nd Ōmiya branch which serves ramen for just two hours a day at lunch (11:30am-1:30pm). The bowls look virtually the same but the master says he makes the soup a little thinner at night because there are more drunk customers. Four seats. Since 2007 (Ōmiya since 2017). Less
