Restaurants
特製ご恩らあめん / Tokusei Go-on Ramen / Ramen Go-on — Nogata, Tokyo
Chicken based shio soup cooks for around seven hours. Over 400 chicken wings are cut every day for the soup. Other key ingredients include Hidaka kombu and dried shrimp, the latter being a common ingredient used in Chinese cooking to help bring more flavor out of the... More
特製ご恩らあめん / Tokusei Go-on Ramen / Ramen Go-on — Nogata, Tokyo
Chicken based shio soup cooks for around seven hours. Over 400 chicken wings are cut every day for the soup. Other key ingredients include Hidaka kombu and dried shrimp, the latter being a common ingredient used in Chinese cooking to help bring more flavor out of the chicken. The shio tare contains four kinds of salt, including Mongolian rock salt and sea salt. Medium-width low-hydration noodles are supplied by Matsumoto Seimenjo. Chicken breast chashu is seasoned with salt, pork shoulder chashu is simmered in a sweet tare. Half cha-han on the side.
Master Osawa-san is an active chef of Chinese cuisine for the Kiwa Corporation, he also previously ran a popular ramen shop located in the Tama area of Tokyo. Lunch only, 11am-3pm or until the soup runs out. Eight seats. Open since March 2022 @ramengo_on Less
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しょうゆ中華そば + 玉ねぎ / Shoyu Chūka Soba + Tamanegi / Teuchi Chūka Soba Sakata — Kawasaki, Kanagawa
Sakata style shoyu ramen. Niboshi and katsuobushi dashi are combined with tonkotsu to make a double soup. House-made teuchi temomi noodles are hand-pounded to add waviness right before being boiled. Toppings include pork chashu,... More
しょうゆ中華そば + 玉ねぎ / Shoyu Chūka Soba + Tamanegi / Teuchi Chūka Soba Sakata — Kawasaki, Kanagawa
Sakata style shoyu ramen. Niboshi and katsuobushi dashi are combined with tonkotsu to make a double soup. House-made teuchi temomi noodles are hand-pounded to add waviness right before being boiled. Toppings include pork chashu, extra diced onions, menma, negi and nori.
Teuchi Chūka Soba Sakata serves a regional ramen style from Sakata, Yamagata Prefecture. In particular, this bowl draws inspiration from the Sakata shop Ken-Chan Ramen, a local Yamagata favorite. The taste here is made stronger for the Kantō region palate. Seven seats. Open since September 2018. Less
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- Abram Plaut added a new meal Dinner at 大勝軒 東川口 at 大勝軒 東川口
ワンタン麺 / Wontonmen / Taishōken Higashi-Kawaguchi — Higashi-Kawaguchi, Saitama
Eifukucho Taishōken style ramen. Pork bone and niboshi shoyu soup, finished with pork fat / melted lard. Medium width curly noodles are supplied by Kusamura Shouten, based near Eifukucho. Other toppings: Wontons, pork chashu, half ajitama, extra menma, naruto,... More
ワンタン麺 / Wontonmen / Taishōken Higashi-Kawaguchi — Higashi-Kawaguchi, Saitama
Eifukucho Taishōken style ramen. Pork bone and niboshi shoyu soup, finished with pork fat / melted lard. Medium width curly noodles are supplied by Kusamura Shouten, based near Eifukucho. Other toppings: Wontons, pork chashu, half ajitama, extra menma, naruto, negi and yuzu.
Eifukucho Taishōken opened in 1955 by master Kenji Kusamura. There are now at least 11 other Taishōken branches directly affiliated with the Eifukucho flagship, as well as around 25 more stores that are offshoots of the affiliated shops. This Higashi-Kawaguchi branch is one of the 11 stores with direct relations to Eifukucho. 26 seats. Open 40+ years. Less
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リッチ 釜玉 / Rich Kamatama / Kamatama Chūka Soba Napoleonken — Toritsu-daigaku, Tokyo
Kamatama soba is a composition of noodles soaked in shoyu tare sauce, katsuo dashi soup, pork back fat and sesame oil, finished with a raw egg. Other toppings feature pork chashu, menma, spicy negi and ground black pepper. The noodles are house-made from... More
リッチ 釜玉 / Rich Kamatama / Kamatama Chūka Soba Napoleonken — Toritsu-daigaku, Tokyo
Kamatama soba is a composition of noodles soaked in shoyu tare sauce, katsuo dashi soup, pork back fat and sesame oil, finished with a raw egg. Other toppings feature pork chashu, menma, spicy negi and ground black pepper. The noodles are house-made from scratch each morning at a sister store, Izohachi in Yūtenji. Free condiments on the counter include fried negi, spicy garlic chives, chili oil, garlic, ginger, yuzu shichimi and shiitake vinegar. Based on kamatama udon (udon w/ dashi, shoyu and a raw egg).
The inspiration for Napoleonken comes from the idea that if the noodles are really great, this is how you want to eat them. Run by master Komiya-san, who founded the legendary Tsukemen Tetsu. Shop manager Nakazawa-san is one of the original staff at Tetsu, he has been working with Komiya-san for over 15 years. Seven seats. Open since March 2022. @napoleon_toritsudai Less
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- Abram Plaut added a new meal Dinner at 中華そば うお青 at Saizeriya
背黒煮干と平子醤油 / Seguro Niboshi to Hirako Shoyu / Mejika Soba Kingyo — Manganji, Tokyo
Seguro katakuchi niboshi from Chiba and Hirako niboshi form the base of the shoyu soup stock. Thin straight noodles are most likely from Kanno Seimen. Chashu includes pork shoulder loin cooked at low temperature and chicken breast. Also topped with... More
背黒煮干と平子醤油 / Seguro Niboshi to Hirako Shoyu / Mejika Soba Kingyo — Manganji, Tokyo
Seguro katakuchi niboshi from Chiba and Hirako niboshi form the base of the shoyu soup stock. Thin straight noodles are most likely from Kanno Seimen. Chashu includes pork shoulder loin cooked at low temperature and chicken breast. Also topped with ajitama, mustard greens, myoga, negi and nori. The menu changes weekly, with the color of the noren hanging outside indicating which kind of dashi soup is being used (sōda-bushi / mejika bushi or niboshi).
Run by self-taught master Akito Kawakubo-san, who previously ran the well-known ramen shop Chūka Soba Uosei in the same location. After operating for several years, he decided to close the business briefly, rebrand and reopen. Chūka Soba Uosei ran from 2018 until May 14th, 2022. Mejika Soba Kingyo open since May 23rd, 2022. Lunch only, 11am-2:30pm. Six seats. @medikasoba.kin_gyo Less
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- Abram Plaut added a new meal Dinner at たんめんや at Tanmenya
タンメン + 餃子 / Tanmen + Gyoza / Tanmenya — Higashi-Nakagami, Tokyo
Simple Chinese shio soup with pork and vegetables stir-fried in lard. Medium-thin low hydration noodles are added to the bowl 2-3 minutes before the stir-fried toppings so that they can loosen up. The vegetables are mostly napa cabbage and bean sprouts. The recommended... More
タンメン + 餃子 / Tanmen + Gyoza / Tanmenya — Higashi-Nakagami, Tokyo
Simple Chinese shio soup with pork and vegetables stir-fried in lard. Medium-thin low hydration noodles are added to the bowl 2-3 minutes before the stir-fried toppings so that they can loosen up. The vegetables are mostly napa cabbage and bean sprouts. The recommended way of eating is to add some of the house-made ra-yu chili oil, with gyoza on the side.
The roots of this bowl go back to a Chinese restaurant called Horai, located on a shopping street in the Hassei area of Akishima City, Tokyo. It was there that legendary tanmen was made by a Taiwanese chef named Chin-san. Horai has long since closed, but the 'Chin Tanmen' lineage continues to this day as a local style beloved in Akishima. It is believed that the disciple of Chin-san opened the shop 'Shan' (est 2001) in Akiruno City, most likely the disciple of Shan opened this shop, Tanmenya. 13 seats, lunch only 11:15am-2pm. Open around 20 years. Less
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小ラーメン / Shō Ramen / Ramen Jiro Tachikawa — Tachikawa, Tokyo
Tonkotsu-shoyu soup is milder compared to some Jiro shops, with medium emulsification. House-made thick flat noodles are served slightly softer than average. Topped with pork chashu, grated ginger, boiled cabbage and bean sprouts.
Ramen Jiro Tachikawa first opened in 2008... More
小ラーメン / Shō Ramen / Ramen Jiro Tachikawa — Tachikawa, Tokyo
Tonkotsu-shoyu soup is milder compared to some Jiro shops, with medium emulsification. House-made thick flat noodles are served slightly softer than average. Topped with pork chashu, grated ginger, boiled cabbage and bean sprouts.
Ramen Jiro Tachikawa first opened in 2008 before closing from 2014-2018. The shop reopened once before closing again in 2020. In 2023 it was announced that they would opened again with a new master chef. Master Yoshio-san mainly trained at Ramen Jiro Ichinoe before also working at Ramen Jiro Tachikawa, Sengawa and Sakuradai branches. 12 seats. Renewal from January 29th, 2023. Less
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- Abram Plaut added a new meal Dinner at 上海小吃 at Shanghai Xiaochi (上海小吃)
担々麺 / Tantanmen / Shanghai Xiaochi — Shinjuku, Tokyo
The soup stock uses chickens, pork bones and tongues. Medium-thin straight noodles are cut long. Finished with bean sprouts, garlic chives and ground pork. Pickled vegetables and wood ear mushrooms, spicy prawns on the side.
Shanghai Xiaochi is a late-night Chinese restaurant, specializing... More
担々麺 / Tantanmen / Shanghai Xiaochi — Shinjuku, Tokyo
The soup stock uses chickens, pork bones and tongues. Medium-thin straight noodles are cut long. Finished with bean sprouts, garlic chives and ground pork. Pickled vegetables and wood ear mushrooms, spicy prawns on the side.
Shanghai Xiaochi is a late-night Chinese restaurant, specializing in Shanghai cuisine but also serving dishes from Sichuan and Hunan. Over 30 types of seasonings and spices are ordered directly from Sichuan and the cooks (all Chinese) have over 600 dishes in their repertoire. The menu features rabbit meat, frogs and insects. The restaurant is famous for serving Shanghai hairy crabs shipped in from China during the season (Oct-Nov). Run by long-time shop manager Reiko-san, who is from Shanghai and got her Japanese name from regular customers. Open until 5am. 80 seats. Since 1993. Less
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- Abram Plaut added a new meal Dinner at 中国料理 梅林 at Meirin
麻婆めん + 牛肉ソース焼きそば / Mābomen + Gyuniku Sauce Yakisoba / Meirin — Gotanda, Tokyo
Mābomen consists of shoyu ramen topped with mābo tofu. Sauce Yakisoba is the most popular item, ordered by most customers. The sauce is a double shoyu blend, the noodles are steamed before being fried. There are 17 types of yakisoba and 20+... More
麻婆めん + 牛肉ソース焼きそば / Mābomen + Gyuniku Sauce Yakisoba / Meirin — Gotanda, Tokyo
Mābomen consists of shoyu ramen topped with mābo tofu. Sauce Yakisoba is the most popular item, ordered by most customers. The sauce is a double shoyu blend, the noodles are steamed before being fried. There are 17 types of yakisoba and 20+ other noodle and rice dishes, including celery soba and ebi cha-han.
Meirin is a famous machi chūka style Chinese restaurant in Gotanda, now open for over 55 years. The founder and original master Yukimasa Kojima is still in charge, he is a veteran chef with over 50 years of experience cooking Chinese cuisine. His son, Kazuki Kojima, has now taken over as the second generation owner. 50 seats. Since 1968. Less
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- Abram Plaut added a new meal Dinner at 一番飯店 at Ichiban Hanten
特製上海焼きそば / Tokusei Shanghai Yakisoba / Ichiban Hanten — Takadanobaba, Tokyo
Chūka style ramen noodles are covered in shoyu based ankake sauce. Wok-fried toppings include two types of shrimp, squid, asari clams, chicken, shiitake mushrooms, wood ear mushrooms and green vegetables. Cha-han, shoyu soup on the side.
Tokusei Shanghai... More
特製上海焼きそば / Tokusei Shanghai Yakisoba / Ichiban Hanten — Takadanobaba, Tokyo
Chūka style ramen noodles are covered in shoyu based ankake sauce. Wok-fried toppings include two types of shrimp, squid, asari clams, chicken, shiitake mushrooms, wood ear mushrooms and green vegetables. Cha-han, shoyu soup on the side.
Tokusei Shanghai Yakisoba was originally made at the special request of regular customer (and Astro Boy creator) Osamu Tezuka, whose office was located nearby the restaurant. The dish is now a famous permanent fixture on the menu. Run by master Yamamoto-san. 33 seats. Since 1952. @ichibanhanten.official Less
