Restaurants
- Abram Plaut added a new meal Dinner at 池袋 at Kizunaya (皇綱家)
皇綱特製ラーメン / Kizuna Tokusei Ramen / Kidouya Chokkei Kizunaya — Ikebukuro, Tokyo
Yokohama style iekei tonkotsu-shoyu ramen. Soup contains pork bones and chicken oil, with noodles supplied by the well-known iekei shop Oudouya. Tsurushiyaki pork shoulder chashu, ajitama, negi, nori and spinach. White rice on the side.
The master... More
皇綱特製ラーメン / Kizuna Tokusei Ramen / Kidouya Chokkei Kizunaya — Ikebukuro, Tokyo
Yokohama style iekei tonkotsu-shoyu ramen. Soup contains pork bones and chicken oil, with noodles supplied by the well-known iekei shop Oudouya. Tsurushiyaki pork shoulder chashu, ajitama, negi, nori and spinach. White rice on the side.
The master trained at Kidouya, a well known iekei ramen shop in Nogata. 12 seats. Open since December 4th, 2020. Less
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- Abram Plaut added a new meal Dinner at 新雪園 at Shinsetsuen
五目湯麺 / Gomoku Yumen / Shinsetsuen — Shimokitazawa, Tokyo
Gomoku yumen contains chūka style doubutsu-kei soup, medium width flat noodles and a plethora of toppings including bamboo shoots, cabbage, carrots, bok choy, two types of shrimp, scallops, sliced pork, negi, wood ear mushrooms and a quail egg. Served with za-sai, yaki gyoza on the... More
五目湯麺 / Gomoku Yumen / Shinsetsuen — Shimokitazawa, Tokyo
Gomoku yumen contains chūka style doubutsu-kei soup, medium width flat noodles and a plethora of toppings including bamboo shoots, cabbage, carrots, bok choy, two types of shrimp, scallops, sliced pork, negi, wood ear mushrooms and a quail egg. Served with za-sai, yaki gyoza on the side.
Shinsetsuen is an old school Chinese restaurant, serving Beijing style street food six days a week until 5am. The shop is beloved by numerous Japanese celebrities, whose autographs can be seen adorning the walls. 50 seats. Open since 1988. Less
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- Abram Plaut added a new meal Dinner at 八王子らーめんつけ麺びんびん亭ユーロード店 at びんびん亭 ユーロード店
山盛り薬味ラーメン / Yamamori Yakumi Ramen / Hachioji Ramen Tsukemen Senmonten Binbintei — Hachioji, Tokyo
Hachioji style ramen. The soup contains simmered crushed pork bones, vegetables, fruits, gyokai, dark shoyu tare and lard. Medium thin noodles are ordered from a local Hachioji purveyor. Topped with pork shoulder chashu, diced onions,... More
山盛り薬味ラーメン / Yamamori Yakumi Ramen / Hachioji Ramen Tsukemen Senmonten Binbintei — Hachioji, Tokyo
Hachioji style ramen. The soup contains simmered crushed pork bones, vegetables, fruits, gyokai, dark shoyu tare and lard. Medium thin noodles are ordered from a local Hachioji purveyor. Topped with pork shoulder chashu, diced onions, menma and nori. The onions are sourced directly from farmers in Hokkaido.
Binbintei was originally founded in Hachioji in 1988, known as a local favorite until closing for good in 2012. Shortly after that, the current owner of Binbintei learned the recipe from the former master. He opened the Ganso Binbintei Binbin flagship in Hachioji in 2013, the company now runs around ten branches in west Tokyo. U-Road store open since November 2016. 19 seats, 11am-3am. Less
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- Abram Plaut added a new meal Dinner at 一陽来福 at 激辛つけ麺 とし
激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo
Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes... More
激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo
Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes and 2 minutes. Toppings feature pork chashu, half ajitama, diced onion, wakame, chopped negi and togarashi. Goma (sesame) based soup also available.
First opened and operated for several years as Menfuku, eventually moving to the current location and rebranding as Ichiyō Raifuku. The master enjoys conversation with customers, but prohibits talking on the phone. 18 seats. Since 2001. Less
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マゼニボジャンキー / Maze Nibo Junky / Fukuryū Ramen Wadachi — Takadanobaba, Tokyo
Niboshi mazemen. The sauce is a special blend of niboshi soup and kaeshi, the exact recipe kept a house secret. Medium thick noodles are supplied by Taisei Seimen. Topped with pork chashu, diced onions, scallions and gyofun fish powder. White rice on the... More
マゼニボジャンキー / Maze Nibo Junky / Fukuryū Ramen Wadachi — Takadanobaba, Tokyo
Niboshi mazemen. The sauce is a special blend of niboshi soup and kaeshi, the exact recipe kept a house secret. Medium thick noodles are supplied by Taisei Seimen. Topped with pork chashu, diced onions, scallions and gyofun fish powder. White rice on the side.
Fukuryū Ramen Wadachi is run by company president Fuku-chan, who trained at the well-known Osaka ramen shop Junk Story. Three branches (plus one franchise store) are located in Osaka, with the Hommachi flagship open since 2014. Tokyo branch since July 2021. Ten seats. @ramen.wadachi.tokyo Less
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塩つけ麺 / Shio Tsukemen / Yaki Ago Shio Ramen Takahashi — Shinjuku, Tokyo
Freshly landed flying fish are first carefully skewered one by one, then grilled by craftsmen using traditional techniques. Finally, they are dried for 3-4 days to lock in umami. In addition to ago dashi, the soup also contains pork bones, chicken carcasses and kombu.... More
塩つけ麺 / Shio Tsukemen / Yaki Ago Shio Ramen Takahashi — Shinjuku, Tokyo
Freshly landed flying fish are first carefully skewered one by one, then grilled by craftsmen using traditional techniques. Finally, they are dried for 3-4 days to lock in umami. In addition to ago dashi, the soup also contains pork bones, chicken carcasses and kombu. Shio tare contains four kinds of sea salt and eight different kinds of natural dashi extract. Noodles are jointly developed with a long-established maker based in Kyoto. The tsukemen noodles in particular use Ayakari 'Ise no Hibiki' brand flour from Mie Prefecture. Carefully selected domestic chickens are seasoned and boiled in oil at a low temperature for the tori chashu.
CEO and owner Yuka Takahashi is from Niigata City, Niigata. At the age of 28 she decided to start her own business, bringing something from her hometown (grilled flying fish dashi ramen) which was not available in Tokyo at the time. The first store opened in Myogadani in 2012, before closing and moving to Shinjuku. The company now operates ten stores in Japan, mostly in the Kanto region. Shinjuku flagship open every day until 4:30am. 13 seats. Since 2015. @takahashi_ramen.shinjuku Less
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ワンタンメン / Wontonmen / Hitotsubashi Taishōken — Kodaira, Tokyo
Eifukucho Taishōken style ramen. Shoyu soup uses pork bones and niboshi with lard. Standard size comes with 1.5 portions of medium width chūka noodles. Topped with ajitama, pork shoulder loin chashu, menma, naruto, negi, wontons and yuzu.
The original master served... More
ワンタンメン / Wontonmen / Hitotsubashi Taishōken — Kodaira, Tokyo
Eifukucho Taishōken style ramen. Shoyu soup uses pork bones and niboshi with lard. Standard size comes with 1.5 portions of medium width chūka noodles. Topped with ajitama, pork shoulder loin chashu, menma, naruto, negi, wontons and yuzu.
The original master served ramen at this location for over 40 years before retiring and passing operations to the second generation. Nine seats. Open since 1969. Less
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小 ラーメン/ Shō Ramen / Ramen Jiro — Kashiwa, Chiba
Jiro ramen. Shoyu-tonkotsu soup, pork fat, noodles house-made and cut thick on an Ebisu brand machine. Topped with bean sprouts, cabbage, garlic, pork chashu and tare drizzle.
The master first trained at the Jiro flagship in Mita, then opened the Ibaraki Moriya branch of Ramen Jiro... More
小 ラーメン/ Shō Ramen / Ramen Jiro — Kashiwa, Chiba
Jiro ramen. Shoyu-tonkotsu soup, pork fat, noodles house-made and cut thick on an Ebisu brand machine. Topped with bean sprouts, cabbage, garlic, pork chashu and tare drizzle.
The master first trained at the Jiro flagship in Mita, then opened the Ibaraki Moriya branch of Ramen Jiro in 2009. Due to the deteriorating condition of the building, the Moriya store closed in December 2022 and moved shop to Kashiwa. No photos allowed inside other than the ramen. 18 seats. Open since January 9th, 2023 Less
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- Abram Plaut added a new meal Dinner at 辣椒漢 駒込店 at 担々麺 辣椒漢(らしょうはん) 駒込店
プレミアム正宗担々麺 / Premium Masamune Tantanmen / Lashowhan — Komagome, Tokyo
Shirunashi tantanmen. The soup uses chicken carcasses, pork leg bones, back bones and vegetables. The tare is a special blend of salt, vinegar and spices. Particular types of Szechuan peppercorns are imported from China, including premium grade Hanyuan and... More
プレミアム正宗担々麺 / Premium Masamune Tantanmen / Lashowhan — Komagome, Tokyo
Shirunashi tantanmen. The soup uses chicken carcasses, pork leg bones, back bones and vegetables. The tare is a special blend of salt, vinegar and spices. Particular types of Szechuan peppercorns are imported from China, including premium grade Hanyuan and Da Hong Pao varieties. The objective is to create the perfect balance of spice and numbness. Ground pork meat topping is stir-fried until soft, with extra oil extracted and umami retained. Two types of noodles are special ordered (noodle purveyor will change to Mikawaya Seimen in the near future). Additional toppings include negi and radish sprouts. Black vinegar (also imported from China) available as a condiment.
Master Okada-san previously lived in Hong Kong, he speaks fluent Mandarin and has extensively studied the spices and flavors used in traditional Asian cooking (including the dish dandanmien). After searching for years, he was finally able to source all of the special ingredients used in his dishes. Lashowhan Kanda open since 2007. Komagome branch since 2015. Eight seats. Shibuya branch opening soon... @lashowhan Less
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- Abram Plaut added a new meal Dinner at らーめん どんぐり at Ramen Donguri
二代目鯖そば / Nidaime Saba Soba / Ramen Donguri — Shibasaki, Tokyo
Shio based saba paitan soup is made from root vegetables and grilled mackerel, along with yakisoba paste. Noodles are medium thin and straight with low hydration. Two pieces of chicken breast chashu, bean sprouts, green onions, red onions, fried negi and togarashi. Mackerel... More
二代目鯖そば / Nidaime Saba Soba / Ramen Donguri — Shibasaki, Tokyo
Shio based saba paitan soup is made from root vegetables and grilled mackerel, along with yakisoba paste. Noodles are medium thin and straight with low hydration. Two pieces of chicken breast chashu, bean sprouts, green onions, red onions, fried negi and togarashi. Mackerel curry rice on the side.
Master Yumi Matsuda opened this Ramen Donguri following the wishes of her husband, who passed away from an illness. Previously they had a dream of opening a ramen shop together, she runs the shop solo to live that dream. She trained at Ramen Toride in Sasebo City, Nagasaki Prefecture (open since 2013). Part of the Ramen Toride Group, the menu here is produced by Toride's master, Kawajiri-san. Originally opened in December 2018, relocated to a new space closer to the station in June 2022. Six seats. @ra_men.donguri Less
