Restaurants
- Abram Plaut added a new meal Dinner at 天天有 本店 at Tentenyu - Ichijoji Main Shop
煮玉子入り中華そば / Nitamago-iri Chūka Soba / Tentenyū — Ichijōji, Kyoto
Tori paitan soup contains chicken carcasses and pork bones, stewed in large pressure cookers to bring out the natural sweetness. Medium width straight noodles are provided by Rairaiken. Topped with pork chashu, kujo negi and menma.
A local favorite in the Ichijōji... More
煮玉子入り中華そば / Nitamago-iri Chūka Soba / Tentenyū — Ichijōji, Kyoto
Tori paitan soup contains chicken carcasses and pork bones, stewed in large pressure cookers to bring out the natural sweetness. Medium width straight noodles are provided by Rairaiken. Topped with pork chashu, kujo negi and menma.
A local favorite in the Ichijōji neighborhood of Kyoto. The recipes have not changed much at this flagship since the shop opened over 50 years ago. 26 seats. Since 1971. Less
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- Abram Plaut added a new meal Dinner at 丸長 at Maruchō (丸長 荻窪本店)
つけ麺 + ギョーザ / Tsukemen + Gyoza / Maruchō — Tsukuba, Ibaraki
Tokyo style shoyu soup uses 10 different ingredients including pork, chicken and various gyokai (seafood). Medium width wavy noodles are house-made. Pork chashu, menma, negi, togarashi. Yaki gyoza on the side.
Master Arai-san trained Maruchō in Kami-Ikebukuro (open 1968-1981),... More
つけ麺 + ギョーザ / Tsukemen + Gyoza / Maruchō — Tsukuba, Ibaraki
Tokyo style shoyu soup uses 10 different ingredients including pork, chicken and various gyokai (seafood). Medium width wavy noodles are house-made. Pork chashu, menma, negi, togarashi. Yaki gyoza on the side.
Master Arai-san trained Maruchō in Kami-Ikebukuro (open 1968-1981), however this branch is not officially listed as part of the Maruchō norenkai group. 30 seats. Open since 1978. Less
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- Abram Plaut added a new meal Dinner at 太華 at もやしそば 己城(みき)
もやしそば / Moyashi Soba / Chūka Taika — Sangenjaya, Tokyo
Moyashi Soba comes with doubutsu-kei ankake soup, topped with bean sprouts, pork, garlic chives and carrots. Medium width straight noodles. Fried rice, yaki gyoza on the side.
Chūka Taika is a Shōwa era Chinese restaurant. There are around 20 different noodle bowls and 10 rice... More
もやしそば / Moyashi Soba / Chūka Taika — Sangenjaya, Tokyo
Moyashi Soba comes with doubutsu-kei ankake soup, topped with bean sprouts, pork, garlic chives and carrots. Medium width straight noodles. Fried rice, yaki gyoza on the side.
Chūka Taika is a Shōwa era Chinese restaurant. There are around 20 different noodle bowls and 10 rice dishes on the menu, the most popular being favorites in Nagasaki like champon and sara udon. The master is originally from Higashi-Nagasaki, he runs the shop with his wife. Open since around 1978, relocated to a newer space next door when the original building was demolished 7 years ago. Less
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- Abram Plaut added a new meal Dinner at Kamata, Tokyo at Made In Heaven
艶つけ麺 / Tsuya Tsukemen / Made in Heaven — Kamata, Tokyo
'Glossy' dipping noodles are made with 100% domestic Japanese wheat, including Mochihime flour from Iwate Prefecture. The noodles are hand-rolled and cut using an udon noodle machine, served soaked in kombu water. Shoyu soup is made from pork only. All pork for the soup and chashu (tsurushiyaki... More
艶つけ麺 / Tsuya Tsukemen / Made in Heaven — Kamata, Tokyo
'Glossy' dipping noodles are made with 100% domestic Japanese wheat, including Mochihime flour from Iwate Prefecture. The noodles are hand-rolled and cut using an udon noodle machine, served soaked in kombu water. Shoyu soup is made from pork only. All pork for the soup and chashu (tsurushiyaki style) is Iwanaka brand, also from Iwate Prefecture. Warm jasmine tea is offered as both a beverage and as the wari-soup.
'Made in Heaven' is run by master Hiroyuki Takahashi, who opened his first ramen store 'Chūka Soba Waka' in Oimachi in 2016 (since relocated). His 2nd store 'Men Cry' opened in Hamamatsucho in 2021. This is the 3rd store (and brand) in the group, labeled as a spinoff concept of Men Cry. An aburasoba specialty shop, with the theme of 'garlic + fat + carbs = heaven.' 17 seats. Open since May 2022. Less
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タンタンメン 中辛 / Tantanmen Chū-kara / Ganso New Tantanmen Honpo — Kawasaki, Kanagawa
Kawasaki style tantanmen. Pork bone shio soup, togarashi red pepper, scrambled eggs, garlic and minced meat are cooked in a wok. Noodles are made in-house at a company facility, using specially selected wheat flour and a unique manufacturing method... More
タンタンメン 中辛 / Tantanmen Chū-kara / Ganso New Tantanmen Honpo — Kawasaki, Kanagawa
Kawasaki style tantanmen. Pork bone shio soup, togarashi red pepper, scrambled eggs, garlic and minced meat are cooked in a wok. Noodles are made in-house at a company facility, using specially selected wheat flour and a unique manufacturing method to give them extra chewiness. Yakiniku on the side.
Ganso New Tantanmen Honpo is a Chūka style restaurant based out of Kawasaki, Kanagawa. First opened by master Genkichi Igarashi, the restaurant originally specialized in yakiniku (meat bbq) before the dish 'new tantanmen' appeared on the menu a few years later in 1967. It was named 'new tantanmen' because it differs from both tantanmen eaten in mainland China and the version commonly served at Chinese restaurants in Japan. Igarashi-san is said to have arranged the dish so that it builds stamina. Ganso New Tantanmen Honpo now operates over 40 branches in Japan, most of them located around Kawasaki. The dish new tantanmen is widely known as one of the soul foods of Kawasaki. This Kyomachi store is the flagship and original location. 50 seats. Open since 1964. @gansonewtantanmenhonpo Less
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- Abram Plaut added a new meal Dinner at Gotanda at Shina Soba Sawada (支那蕎麦 澤田)
特製しなそば / Tokusei Shinasoba / Teuchi Seimen Hachimitsu — Gotanda, Tokyo
Golden soup contains various ingredients sourced from around Japan, including niboshi, shellfish and chicken bones. According to a sign out front, the soup is low in salt and gentle on the body. Noodles are handmade and cut after each order comes in. The noodles... More
特製しなそば / Tokusei Shinasoba / Teuchi Seimen Hachimitsu — Gotanda, Tokyo
Golden soup contains various ingredients sourced from around Japan, including niboshi, shellfish and chicken bones. According to a sign out front, the soup is low in salt and gentle on the body. Noodles are handmade and cut after each order comes in. The noodles use 100% domestic wheat, the exact recipe (and water content) is adjusted depending on the climate. Two types of pork chashu, menma, wontons, chopped negi and mitsuba. The wonton skins are ordered via a special wonton maker.
The master has prior experience in various food and beverage industries. After 15 years of intense ramen research, he finally decided to open his own store. Around 100 bowls total available per day. Nine seats. Open since April 26th, 2023 @hachimitsu2002 Less
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- Abram Plaut added a new meal Dinner at Oimachi at Akabeko
赤べこらーめん / Akabeko Ramen / Wagyu Ramen Yoshi — Ōimachi, Tokyo
Wagyu paitan ramen is made from Japanese beef bones. Straight, medium width noodles are special ordered. Topped with black garlic oil, sliced wagyu chashu, spicy miso, bean sprouts and onions.
Akabeko is a legendary red cow from the Aizu area of Fukushima Prefecture,... More
赤べこらーめん / Akabeko Ramen / Wagyu Ramen Yoshi — Ōimachi, Tokyo
Wagyu paitan ramen is made from Japanese beef bones. Straight, medium width noodles are special ordered. Topped with black garlic oil, sliced wagyu chashu, spicy miso, bean sprouts and onions.
Akabeko is a legendary red cow from the Aizu area of Fukushima Prefecture, now also considered a symbol of the Tōhoku region (Beko means 'cow' in Tohoku dialect). The space this shop occupies was previously a bookstore, before the building was demolished and rebuilt. Six seats. Open since April 28th, 2023. Less
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もやしそば / Moyashi Soba / Shikin Hanten — Harajuku, Tokyo
Doubutsu-kei shoyu ankake soup. Medium width chūka noodles. Topped with wok-seared bean sprouts, carrots, garlic chives, onions, sliced pork and wood ear mushrooms. Yaki gyoza on the side.
Shikin Hanten is a Chinese restaurant open for over 55 years. 22 seats. Since 1966 (renewal... More
もやしそば / Moyashi Soba / Shikin Hanten — Harajuku, Tokyo
Doubutsu-kei shoyu ankake soup. Medium width chūka noodles. Topped with wok-seared bean sprouts, carrots, garlic chives, onions, sliced pork and wood ear mushrooms. Yaki gyoza on the side.
Shikin Hanten is a Chinese restaurant open for over 55 years. 22 seats. Since 1966 (renewal in 2019). @shikinharajuku Less
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- Abram Plaut added a new meal Dinner at BEET 仙川 at Beet 仙川
味玉そば / Ajitama Soba / Sengawa Taishōken — Sengawa, Tokyo
Eifukucho Taishōken inspired ramen. Shoyu soup uses pork bones and niboshi, finished with lard. Noodles are supplied by Kusamura Shōten. Topped with ajitama, pork chashu, menma, negi and nori.
The master trained at Eifukucho Taishoken for five years, before 'graduating' and... More
味玉そば / Ajitama Soba / Sengawa Taishōken — Sengawa, Tokyo
Eifukucho Taishōken inspired ramen. Shoyu soup uses pork bones and niboshi, finished with lard. Noodles are supplied by Kusamura Shōten. Topped with ajitama, pork chashu, menma, negi and nori.
The master trained at Eifukucho Taishoken for five years, before 'graduating' and opening his own shop. 16 seats. Since December 18th, 2022 Less
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- Abram Plaut added a new meal Dinner at 龍口酒家本店 at Long Kou Jiu Jia
龍口麺 / Longkoumen / Long Kou Jiu Jia (China House) — Hatagaya, Tokyo
Chicken based soup with shoyu tare and pork fat. Noodles are special ordered and contain chlorella algae. Topped with tsurushiyaki pork chashu, menma, negi, nori and boiled greens. The recommended menu is an omakase Chinese tasting course with various small, seasonal dishes.
Long... More
龍口麺 / Longkoumen / Long Kou Jiu Jia (China House) — Hatagaya, Tokyo
Chicken based soup with shoyu tare and pork fat. Noodles are special ordered and contain chlorella algae. Topped with tsurushiyaki pork chashu, menma, negi, nori and boiled greens. The recommended menu is an omakase Chinese tasting course with various small, seasonal dishes.
Long Kou Jiu Jia is located in an underground walkway adjacent to the entrance of Hatagaya Station. Master Ishibashi-san is around 70 years old, he has been cooking Chinese food since he was 16. 36 seats. Open since 1983. Less
