Restaurants
かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise... More
かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise 'Ramen Shop,' which led him to fall in love with ramen. He learned how to make ramen himself before opening his own establishment 'New Ramen Shop Kaizan' in 1988. Inohara-san's son would eventually go on to take over, changing the name to 'Ramen Kaizan' around 2008. The original master is still on site, helping out with menma (bamboo shoots) prep. Now with three branches total, located in Funabashi and Shin-Koiwa. Less
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- Abram Plaut added a new meal Dinner at 札幌ラーメン武蔵 at Sapporo Ramen Musashi head office
熟成辛味噌 / Jukusei Kara Miso / Sapporo Ramen Musashi - Sapporo, Hokkaido
Sapporo style spicy miso ramen. Clear soup is made from genkotsu (pork leg bones), using local Hokkaido pork. Also in the soup are pig trotters, chicken carcasses and vegetables. Overall over 20 kg of ingredients go into each batch of soup, which is simmered on low heat... More
熟成辛味噌 / Jukusei Kara Miso / Sapporo Ramen Musashi - Sapporo, Hokkaido
Sapporo style spicy miso ramen. Clear soup is made from genkotsu (pork leg bones), using local Hokkaido pork. Also in the soup are pig trotters, chicken carcasses and vegetables. Overall over 20 kg of ingredients go into each batch of soup, which is simmered on low heat for four hours. The miso tare uses a unique miso special-made for this shop only, aged for 2-6 months depending on the time of year. Master Wajima-san previously worked at the famous Sapporo noodle company Nishiyama Seimen for 16 years. Naturally, the noodles here are supplied by Nishiyama Seimen, made on a special noodle machine which is only used for Musashi. When the noodles are delivered they appear white in color, having been aged for 2-3 days at the factory prior to arrival. The noodles then age further at the shop, 4-5 days in the summertime and 7-10 days in winter. As they age the noodles develop a chewier texture, release more umami and turn a golden color.
These days there are four masters in charge of making ramen, customers can recognize which master is in the kitchen each day by the color of the noren hanging at the entrance. When the noren is white, OG master Wajima-san is in. When the noren is blue, his son. When it's red, his 2nd eldest son, when it's brown his 3rd eldest son. When the noren is green, it means other staff are making ramen that day. Regular customers have been known to call the shop ahead of time and ask who is in. Open since 1990. Less
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味玉つけめん / Ajitama Tsukemen / ramen case-K - Keisei-Okubo, Chiba
Shoyu soup is made using chickens from Miyazaki Prefecture, topped with chicken oil and negi. Dipping noodles by Murakami Asahi Seimenjo, served with kombusui. Master Kitazato-san previously worked at the shops Maruwa, Haru and Toy Box. Open since 2018. @keisuke_0529... More
味玉つけめん / Ajitama Tsukemen / ramen case-K - Keisei-Okubo, Chiba
Shoyu soup is made using chickens from Miyazaki Prefecture, topped with chicken oil and negi. Dipping noodles by Murakami Asahi Seimenjo, served with kombusui. Master Kitazato-san previously worked at the shops Maruwa, Haru and Toy Box. Open since 2018. @keisuke_0529 Less
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- Abram Plaut added a new meal Dinner at 麺屋 菜々兵衛 at Menya Nanabee Hon Ten (麺屋 菜々兵衛)
塩ラーメン / Shio Ramen / Menya Nanabē - Sapporo, Hokkaido
Shio based soup is made from chickens only, although some of the bowls on the menu also contain gyokai. Clear soup, paitan and Nagoya Cochin based soups are all utilized. Noodles are home-made with five different styles served. The menu draws inspiration from Asahikawa style ramen for... More
塩ラーメン / Shio Ramen / Menya Nanabē - Sapporo, Hokkaido
Shio based soup is made from chickens only, although some of the bowls on the menu also contain gyokai. Clear soup, paitan and Nagoya Cochin based soups are all utilized. Noodles are home-made with five different styles served. The menu draws inspiration from Asahikawa style ramen for lunch and Sapporo style ramen for dinner. Run by master Hori-san, who previously worked as a chef of Japanese cuisine. Open since 2008. Less
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- Abram Plaut added a new meal Dinner at 麺処 いし川 at Ramen Ishikawa
特製醤油 / Tokusei Shoyu / Mendokoro Ishikawa - Akiruno, Tokyo
Chicken, pork and gyokai based soup, Hokkaido kombu, local shoyu in the tare. No MSG. Noodles by Gonokami Seimen, although until 2018 they were ordered via Kanezin. Master Ishikawa-san trained at Aoki in Tachikawa. He has a small field next to the shop where he grows green onions and... More
特製醤油 / Tokusei Shoyu / Mendokoro Ishikawa - Akiruno, Tokyo
Chicken, pork and gyokai based soup, Hokkaido kombu, local shoyu in the tare. No MSG. Noodles by Gonokami Seimen, although until 2018 they were ordered via Kanezin. Master Ishikawa-san trained at Aoki in Tachikawa. He has a small field next to the shop where he grows green onions and some other vegetables for use in the ramen. Only open for lunch, 11am-2pm (five days a week). Since 2013. Less
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- Abram Plaut added a new meal Dinner at 麺屋武一 at Tekeichi
特製濃厚鶏骨醤油そば / Tokusei Nōkō Torikotsu Shoyu Soba / Menya Takeichi - Shimbashi, Tokyo
Rich soup is made using Daisen Dori brand chickens sourced from Tottori Prefecture, as well as chicken feet and vegetables. Noodles are special ordered, cut on a number 22 noodle cutter. Toppings include rare chicken chashu, tsukune style chicken... More
特製濃厚鶏骨醤油そば / Tokusei Nōkō Torikotsu Shoyu Soba / Menya Takeichi - Shimbashi, Tokyo
Rich soup is made using Daisen Dori brand chickens sourced from Tottori Prefecture, as well as chicken feet and vegetables. Noodles are special ordered, cut on a number 22 noodle cutter. Toppings include rare chicken chashu, tsukune style chicken meatballs and mizuna greens. Run by company president Osawa-san, who also runs a group of yakitori restaurants. Menya Takeichi started out as a collaboration with a yakitori shop before becoming its own standalone business. There are currently 11 Takeichi branches in Japan, 11 more overseas in Asia and Europe. This Shimbashi flagship location open since 2012. Less
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- Abram Plaut added a new meal Dinner at 淵野辺 大勝軒 at Taisho-ken Fuchinobe
らーめん / Ramen / Taishōken - Fuchinobe, Kanagawa
Eifukucho Taishōken style ramen, made with a soup containing niboshi, katsuo and pork. This shop has direct connections to the legendary Eifukucho Taishōken in Suginami-ku, open since 1955. Fuchinobe Taishōken since 1975.
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- Abram Plaut added a new meal Dinner at 麺池谷精肉店 at Ikeya Seinikuten
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya... More
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya Seinikuten. Seinikuten means 'butcher shop,' as the master's parents happen to run a butcher shop. Now one of the more well known ramen stops in the Tama area. Moved to the current location in 2006. Less
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- Abram Plaut added a new meal Dinner at 次念序 at Jinenjo (次念序)
特製辛つけめん / Tokusei Kara Tsukemen / Jinenjo - Kōnosu, Saitama
Rich tonkotsu-gyokai soup contains pork bones and dried fish. Noodles are house-made from a noodle room inside the shop. Options for spicy chili seasoning, served on the side. The master here trained at two legendary shops, first Higashi-Ikebukuro Taishōken, then the original... More
特製辛つけめん / Tokusei Kara Tsukemen / Jinenjo - Kōnosu, Saitama
Rich tonkotsu-gyokai soup contains pork bones and dried fish. Noodles are house-made from a noodle room inside the shop. Options for spicy chili seasoning, served on the side. The master here trained at two legendary shops, first Higashi-Ikebukuro Taishōken, then the original Rokurinsha in Ōsaki. Jinenjo opened in Kōnosu, Saitama in 2006, moving once to the current location in 2008. A 2nd branch is located in Kuki, Saitama since 2018. Owned and operated by the Matsufuji Shokuhin company, which also owns several other high profile ramen brands such as Rokurinsha and Tonari. Less
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鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika.... More
鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika. Run by the Mugen company, which specializes in seafood izakayas but also runs a sister ramen shop to this one, Rindō in Shimbashi. Rindō open since December 2020, Shiifūdō since May 2021. Less