Restaurants
- Abram Plaut added a new meal Dinner at 神楽坂 at 中華麺 多文
中華麺 / Chūkamen / Chūkamen Tamon — Kagurazaka, Tokyo
Shoyu soup contains pork leg bones, niboshi and vegetables. Multiple types of dried fish are used including katakuchi iwashi, hirako iwashi and urume. Melted pork lard forms a protective heat insulator at the surface of the soup. Medium width wavy noodles supplied by Sankō Shokuhin. Topped... More
中華麺 / Chūkamen / Chūkamen Tamon — Kagurazaka, Tokyo
Shoyu soup contains pork leg bones, niboshi and vegetables. Multiple types of dried fish are used including katakuchi iwashi, hirako iwashi and urume. Melted pork lard forms a protective heat insulator at the surface of the soup. Medium width wavy noodles supplied by Sankō Shokuhin. Topped with pork chashu, menma, naruto, negi and nori.
Master Ikoma-san worked in the fields for nearly 30 years before becoming a chef. The bowls he creates are an homage to the legendary shop Eifukucho Taishōken. He also runs the popular Kagurazaka yakiniku restaurant with the same name (Tamon). 10 seats. Since September, 2021. @chukamentamon Less
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- Abram Plaut added a new meal Dinner at 菜苑 at Saien
正油ラーメン + ぎょうざ / Shoyu Ramen + Gyoza / Saien — Kameido, Tokyo
Old school Tokyo chūka style pork and chicken shoyu soup, served with diced negi. Medium-thin straight noodles, topped with pork chashu and menma. House-made gyoza on the side. The liver rice bowl is also quite famous and ordered by many customers.
Saien originally... More
正油ラーメン + ぎょうざ / Shoyu Ramen + Gyoza / Saien — Kameido, Tokyo
Old school Tokyo chūka style pork and chicken shoyu soup, served with diced negi. Medium-thin straight noodles, topped with pork chashu and menma. House-made gyoza on the side. The liver rice bowl is also quite famous and ordered by many customers.
Saien originally opened 50-60 years ago in Asakusa during the Shōwa era, closing in 2018 before reopening as 'New Saien' in 2019. This Kameido branch opened shortly after the original Asakusa shop. Family run, 18 seats. 50+ years. Less
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- Abram Plaut added a new meal Dinner at 銀座朧月 at Ginza Oboroduki (銀座 朧月)
淡麗醤油つけ麺 / Tanrei Shoyu Tsukemen / Ginza Oborodzuki — Ginza, Tokyo
Clear soup uses pork, chicken and gyokai (including clams), with a blended shoyu tare. The tare features Saishikomi kioke soy sauce from Chiba, in operation since 1854. Noodles are by Mikawaya Seimen. Topped with low-temperature cooked pork chashu, menma, red onion,... More
淡麗醤油つけ麺 / Tanrei Shoyu Tsukemen / Ginza Oborodzuki — Ginza, Tokyo
Clear soup uses pork, chicken and gyokai (including clams), with a blended shoyu tare. The tare features Saishikomi kioke soy sauce from Chiba, in operation since 1854. Noodles are by Mikawaya Seimen. Topped with low-temperature cooked pork chashu, menma, red onion, naruto and nori. This limited menu item is available from January to June of this year. The standard menu offers rich double soup with a bone broth of pork knuckles and chicken feet simmered for long hours, combined with a dashi of saba, katsuo and other gyokai. Finished with flavor oil and a drizzle of black gyokai sauce.
The master trained at a Chinese restaurant for 14 years before opening his own shop. No photos allowed inside other than of the food. Seven seats. Since October 2010. @ginza_oborozuki Less
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坦々つけ麺 / Tantan Tsukemen / Chūgoku Teuchi Ramen Bazoku — Asakusa, Tokyo
Tantan dipping soup is sesame based, containing ground meat and various spices. Teuchi noodles are hand-pulled and beaten without the use of a machine. Noodles are cut extra long and served in water. Mapo-Tofu, handmade gyoza, menma and pickled za-sai on the side.
An... More
坦々つけ麺 / Tantan Tsukemen / Chūgoku Teuchi Ramen Bazoku — Asakusa, Tokyo
Tantan dipping soup is sesame based, containing ground meat and various spices. Teuchi noodles are hand-pulled and beaten without the use of a machine. Noodles are cut extra long and served in water. Mapo-Tofu, handmade gyoza, menma and pickled za-sai on the side.
An old school Chinese style ramen shop, with a 2nd branch in Nippori open since 1977. Asakusa flagship since 1974. 20 seats. Less
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- Abram Plaut added a new meal Dinner at 八咫烏 at RaMen TOMO TOKYO
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go... More
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go into the shoyu tare, which includes a double koikuchi (dark) shoyu blend for the paitan. Medium-thin straight noodles with low water content are by Sapporo Seimen. Toppings feature low-temperature cooked duck chashu, negi and cassis berries. Ajitama (eggs) are flavored with yuzu and porcini mushrooms.
RaMen TOMO TOKYO is run by master "Double Egg Tomo" Fujioka. Fujioka-san graduated from university and was working for a major trading company, but his passion for ramen led him to quit his job and start training to eventually open his own shop. Located in the space formerly occupied by the shop Yatagarasu. 13 seats. Since March 1st, 2023 @ramentomotokyo @double_egg_tomo Less
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- Abram Plaut added a new meal Dinner at 東京ラーメン横丁 at Fuunji Tokyo Ramen Yokocho
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in... More
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in another ramen establishment. After spending years systematically sampling Tokyo's best ramen, he simply decided to open his own shop. Fuunji opened in Shinjukui in 2007, quickly becoming a popular destination. This 2nd branch can be found in the Tokyo Ramen Yokocho, a new ramen themed street located underground adjacent to Tokyo Station. 19 seats. Open since June 2022. Less
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- Abram Plaut added a new meal Dinner at 麺や しき at Menya Shiki (麺や しき)
塩支那そば / Shio Shinasoba / Menya Shiki — Moriguchi, Osaka
Shio soup uses chicken carcasses, gyokai and three kinds of Sanriku salt. Straight thin noodles are ordered via Miyane Shokuhin. Toppings feature 12-hour aged rare chicken breast chashu, hosaki menma, shiro negi, kombu and togarashi.
The master worked as a chef in the culinary... More
塩支那そば / Shio Shinasoba / Menya Shiki — Moriguchi, Osaka
Shio soup uses chicken carcasses, gyokai and three kinds of Sanriku salt. Straight thin noodles are ordered via Miyane Shokuhin. Toppings feature 12-hour aged rare chicken breast chashu, hosaki menma, shiro negi, kombu and togarashi.
The master worked as a chef in the culinary world for years before deciding to open a ramen shop. 11 Seats. Open since 11:11am on November 11th, 2011. @menya_shiki Less
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- Abram Plaut added a new meal Dinner at らぁ麺とうひち(藤七) at Ramen Touhichi (らぁ麺 とうひち)
鶏醤油つけそば / Tori Shoyu Tsukesoba / Ramen Touhichi — Shūgakuin, Kyoto
Shoyu soup contains chicken and water only, using free-range whole chickens, bones and feet. Thin straight noodles are house-made with low water content and Haruyokoi brand flour from Hokkaido. The noodles are served in kombu water which is also used as wari-soup.... More
鶏醤油つけそば / Tori Shoyu Tsukesoba / Ramen Touhichi — Shūgakuin, Kyoto
Shoyu soup contains chicken and water only, using free-range whole chickens, bones and feet. Thin straight noodles are house-made with low water content and Haruyokoi brand flour from Hokkaido. The noodles are served in kombu water which is also used as wari-soup. Ten different ingredients go into the shoyu tare, including multiple kinds of fried soy sauce. Toppings feature low-temperature cooked pork chashu and negi. Shoyu Ramen is the most popular menu item, with Tori Paitan also available and limited to just ten bowls during lunch and dinner service.
Run by master Sodeoka-san, who previously trained at another well known ramen shop before going independent. Open since March 2015, moved to the current location (which previously operated as Ramen Suguru) in April 2022. @touhichi_ Less
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- Abram Plaut added a new meal Dinner at いっちゃんラーメン at Icchan-Ramen
スパイシーココナッツ / Spicy Coconut / Itchan Ramen — Higashiyama, Kyoto
Jerk Chicken Ramen. The soup is chicken and pork bone based, blended with coconut milk. Noodles are custom ordered, medium-thick and straight. Toppings include house-made spicy jerk chicken, tomatoes, bell peppers, negi, mixed nuts and lime.
Itchan Ramen is... More
スパイシーココナッツ / Spicy Coconut / Itchan Ramen — Higashiyama, Kyoto
Jerk Chicken Ramen. The soup is chicken and pork bone based, blended with coconut milk. Noodles are custom ordered, medium-thick and straight. Toppings include house-made spicy jerk chicken, tomatoes, bell peppers, negi, mixed nuts and lime.
Itchan Ramen is a reggae and Jamaican-themed ramen shop / bar. Run by master Ishii-san, who has been to Jamaica multiple times. First opened in September 2008, moved to the current Higashiyama location in December 2009. 11 seats. Less
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- Abram Plaut added a new meal Dinner at つけ麺きらり at Tsukemen Kirari (つけ麺 きらり)
辛つけ / Kara Tsuke / Tsukemen Kirari — Fushimi, Kyoto
Rich tonkotsu gyokai soup uses pork bones and dried fish. Dipping noodles are house-made inspired by udon (Master Hamaguchi-san's parents run an udon restaurant). Toppings include ajitama, chili oil, pork belly chashu, menma, negi and togarashi.
Master Hamaguchi-san grew up in Kyoto... More
辛つけ / Kara Tsuke / Tsukemen Kirari — Fushimi, Kyoto
Rich tonkotsu gyokai soup uses pork bones and dried fish. Dipping noodles are house-made inspired by udon (Master Hamaguchi-san's parents run an udon restaurant). Toppings include ajitama, chili oil, pork belly chashu, menma, negi and togarashi.
Master Hamaguchi-san grew up in Kyoto and first trained at a Japanese restaurant in Brazil. He returned to Japan and got a job at a Chinese restaurant, eventually opening a branch of his own called 'Menya Tsuda Shisen' in Osaka. After eating at some well known tsukemen shops and getting advice from master Sendo-san of 'Ore no Ramen Appareya,' he opened Tsukemen Kirari. 11 total seats, only open for lunch (11:30am-2pm). Since May 2010. Less
