Restaurants
- Abram Plaut added a new meal Dinner at Nishisugamo at Tsukemen Jindagi (つけ麺 神儺祁)
味玉魚雷つけ麺 / Ajitama Gyorai Tsukemen / Tsukemen Jindagi — Nishi-Sugamo, Tokyo
Tonkotsu-gyokai dipping soup contains pork bones, chicken bones, niboshi and katsuobushi, simmered for 17 hours. The tare sauce is a result of trail and error, using a blend of seasonings and multiple types of shoyu. A special spicy miso and spicy oil are made... More
味玉魚雷つけ麺 / Ajitama Gyorai Tsukemen / Tsukemen Jindagi — Nishi-Sugamo, Tokyo
Tonkotsu-gyokai dipping soup contains pork bones, chicken bones, niboshi and katsuobushi, simmered for 17 hours. The tare sauce is a result of trail and error, using a blend of seasonings and multiple types of shoyu. A special spicy miso and spicy oil are made with several types of chili peppers. Noodles are supplied by Mikawaya Seimen. Topped with ajitama, pork chashu, bamboo shoots, negi, nori and yuzu.
Tsukemen Jindagi is the first Tokyo branch of the popular Kumamoto brand Tsukemen Gyorai. The name Jindagi (zindagee) means ‘life’ in Hindi. Shop manager Miyawaki-san worked at the Gyorai flagship in Kumamoto until he graduated from school and moved to Tokyo, getting hired as a systems engineer. When the Gyorai group finally expanded to Tokyo, he quit his job and trained once again (at the Kumamoto flagship) to help open the Tokyo branch. Ten seats. Since November 5th, 2022 @jindagitokyo Less
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- Abram Plaut added a new meal Ramen at Men no Youji (麺のようじ) at Men no Youji (麺のようじ)
Recommended bowl: Chicken & Shio
Men no Youji is a casual laid back shop. Signatures from countless celebrities and idols who have patronized the business adorn the walls; almost always a good sign. The menu is quite expansive and numerous dishes look enticing. If unsure what to order, the recommended bowl, tori shio ramen, comes with a chicken and... More
Recommended bowl: Chicken & Shio
Men no Youji is a casual laid back shop. Signatures from countless celebrities and idols who have patronized the business adorn the walls; almost always a good sign. The menu is quite expansive and numerous dishes look enticing. If unsure what to order, the recommended bowl, tori shio ramen, comes with a chicken and vegetable based soup and shio tare topped with chicken chashu, green and white negi, katsuobushi, menma, radish sprouts, puffed rice and egg. Noodles are special ordered. Originally open in 2013, with a renewed opening and new concept in 2014. Less
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- Abram Plaut added a new meal Ramen at Mugen (中華そば 無限) at Chuka Soba Mugen (中華そば 無限)
Recommended bowl: 100% Nagoya chickens
Master Okada-san makes his clear shoyu soup from 100% Nagoya Cochin chickens, and recommends eating slowly because the complexity of the soup changes and actually tastes better once it cools down a bit. The noodles are house-made containing standard ramen flour mixed with udon noodle flour. Delectable hand crafted... More
Recommended bowl: 100% Nagoya chickens
Master Okada-san makes his clear shoyu soup from 100% Nagoya Cochin chickens, and recommends eating slowly because the complexity of the soup changes and actually tastes better once it cools down a bit. The noodles are house-made containing standard ramen flour mixed with udon noodle flour. Delectable hand crafted toppings. A well balanced, light yet satisfying bowl. Open since 2010. Less
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全部のせつけ麺 / Zenbu-no-se Tsukemen / Jikaseimen Nichōme Ramen — Hashimoto, Kanagawa
Pure pork bone soup is made by combining influences of different tonkotsu styles like Jiro style, Rasho style and Yokohama Iekei. Medium-thick curly noodles are housemade. Topped with slices of boiled pork shoulder loin chashu, ajitama, chopped garlic,... More
全部のせつけ麺 / Zenbu-no-se Tsukemen / Jikaseimen Nichōme Ramen — Hashimoto, Kanagawa
Pure pork bone soup is made by combining influences of different tonkotsu styles like Jiro style, Rasho style and Yokohama Iekei. Medium-thick curly noodles are housemade. Topped with slices of boiled pork shoulder loin chashu, ajitama, chopped garlic, menma, naruto, nori and wakame.
Jikaseimen Nichōme Ramen is the second branch and new concept of the shop Rokutosei, located in Inadazutsumi, Kawasaki. Produced by three chefs who all have experience working at Ramen Jiro (Masters Hashida-san, Inoue-san and Horikawa-san). Seven seats. Open since September 5th, 2022. Less
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- Abram Plaut added a new meal Ramen at Kazura (中華蕎麦 葛) at Chuka Soba Kazura (中華蕎麦 葛)
Recommended bowl: Frothy chicken soup
Master Fujiwara-san was trained as a french chef and previously worked at the famous ramen shops, Saisai and Nagomi, before opening this spot in 2015. The special here is creamy and frothy white chicken based soup made using an espuma machine. There are two versions with two types of tare to choose from—a shoyu... More
Recommended bowl: Frothy chicken soup
Master Fujiwara-san was trained as a french chef and previously worked at the famous ramen shops, Saisai and Nagomi, before opening this spot in 2015. The special here is creamy and frothy white chicken based soup made using an espuma machine. There are two versions with two types of tare to choose from—a shoyu (using three types of shoyu) with blackened garlic oil or shio with basil oil. Noodles are supplied by Kyoto based supplier, Teigaku. Only open for lunch. Less
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- Abram Plaut added a new meal Dinner at 博多ラーメン 和 at Hakata Ramen Kazu
バリネギラーメン / Bari Negi Ramen / Hakata Ramen Kazu — Akasaka, Tokyo
Tonkotsu ramen contains a soup made from pork bones and water only. This style of ramen with a mature porky smell is generally made via the ‘yobimodoshi’ method, essentially using the same stockpot for years on end. The stockpot is never emptied, with new soup added... More
バリネギラーメン / Bari Negi Ramen / Hakata Ramen Kazu — Akasaka, Tokyo
Tonkotsu ramen contains a soup made from pork bones and water only. This style of ramen with a mature porky smell is generally made via the ‘yobimodoshi’ method, essentially using the same stockpot for years on end. The stockpot is never emptied, with new soup added to the old soup in the same pot every day. The soup at this shop is a hybrid of this method, with three separate stock pots of different aged soups blended together. Thin straight Hakata style noodles are shipped in from Fukuoka by the purveyor Torio Seimen. Topped with pork belly chashu, wood ear mushrooms and extra negi.
Master Keisuke Baba-san was born in Saitama and worked as a mechanic until he injured his back (herniated disc) while still in his early 20’s. It was around the same time that his father decided to open a ramen shop with an acquaintance in Akasaka. The shop was originally called Hakata Ramen Nagomi, and for the first several years business was not good. The manager (who opened the shop with his father) quit after only one year. Baba-san started working there and vowed to turn business around, it was his first time in the ramen industry. The first 3-4 years were quite difficult, as the ramen was cheap and he was still an ametuer. Determined to improve, Baba-san studied ramen Youtube videos and began to eat at various ramen shops known for tonkotsu ramen. Over time he made gradual improvements and created the hybrid soup method which is used today. The shop is currently one of the highest ranked bowls of Hakata style tonkotsu ramen in Tokyo. 12 seats. Open since March 26th, 2014 @hakataramen_kazu Less
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- Abram Plaut added a new meal Ramen at Mamiana (馳走麺 狸穴) at Chisoumen Mamiana (馳走麺 狸穴)
Recommended bowl: Rich tsukemen
Located in an area packed with ramen shops, Mamiana is another one worth checking out if you are a fan of the rich tonkotsu gyokai tsukemen style so popular these days. The soup here is a thick mixture of pork bones and dried fish with thick noodles made from 100% domestic Japanese wheat. The noodles may contain some... More
Recommended bowl: Rich tsukemen
Located in an area packed with ramen shops, Mamiana is another one worth checking out if you are a fan of the rich tonkotsu gyokai tsukemen style so popular these days. The soup here is a thick mixture of pork bones and dried fish with thick noodles made from 100% domestic Japanese wheat. The noodles may contain some buckwheat. Topped with both chicken and pork chashu, mitsuba leaves and bamboo shoots. Open since 2009. Less
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- Abram Plaut added a new meal Ramen at Hōya Taishouken (保谷大勝軒) at Hōya Taishouken (保谷大勝軒)
Recommended bowl: Eifukucho style
Hōya Taishouken in Hōya draws direct lineage from the legendary Eifukucho Taishouken, serving piping hot massive bowls of old-school Tokyo style chūka soba made from niboshi and vegetable shoyu soup. Medium curly noodles are supplied by Taishouken, with options for wontons, although some customers often ask for... More
Recommended bowl: Eifukucho style
Hōya Taishouken in Hōya draws direct lineage from the legendary Eifukucho Taishouken, serving piping hot massive bowls of old-school Tokyo style chūka soba made from niboshi and vegetable shoyu soup. Medium curly noodles are supplied by Taishouken, with options for wontons, although some customers often ask for less noodles. Open for over 50 years, however moved and reopened in a new location nearby in 2011. Less
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- Abram Plaut added a new meal Ramen at Takinogawa Taishouken (滝野川 大勝軒) at Takinogawa Taishouken (滝野川 大勝軒)
Recommended bowl: Strong OG Taishoken
This shop has direct roots to the famous Higashi Ikebukuro Taishouken, inventor of tsukemen. Master Takahashi-san serves similar style bowls but much richer than the standard Taishouken. OG Tokyo-style tsukemen with chcken, pork, gyokai and vegetable soup. Hints of sugar and vinegar. Noodles supplied by Taishouken.... More
Recommended bowl: Strong OG Taishoken
This shop has direct roots to the famous Higashi Ikebukuro Taishouken, inventor of tsukemen. Master Takahashi-san serves similar style bowls but much richer than the standard Taishouken. OG Tokyo-style tsukemen with chcken, pork, gyokai and vegetable soup. Hints of sugar and vinegar. Noodles supplied by Taishouken. Originally located in Takinogawa, moved and reopened in Ikebukuro in 2015. Less
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中華そば / Chūka Soba / Haru Chan Ramen — Shimbashi, Tokyo
Clear soup stock is made from pork bones and dried sardines, seasoned with salt and lard. Medium-thick high-hydration noodles are flat and straight, supplied by Shinjuku Daruma Seimen. Topped with braised pork chashu (cut to order), menma, negi, nori and hanafu (flour gluten).
Master... More
中華そば / Chūka Soba / Haru Chan Ramen — Shimbashi, Tokyo
Clear soup stock is made from pork bones and dried sardines, seasoned with salt and lard. Medium-thick high-hydration noodles are flat and straight, supplied by Shinjuku Daruma Seimen. Topped with braised pork chashu (cut to order), menma, negi, nori and hanafu (flour gluten).
Master Haruko-san (Haru-chan) has been working in the ramen industry for around 20 years. She loves cooking and styled the interior of her first shop to look like her kitchen at home. Located in a space formerly occupied by a soba shop. Six seats. Open since August 23rd, 2021 (2nd branch open in Ginza from July 2024) @haruchan_ginza Less