Restaurants
もり野菜 / Moriyasai / Ochanomizu Taishōken Branching - Jimbochō, Tokyo
Soup contains pork bones, pork feet, minced pork, whole chickens, chicken feet, niboshi, saba-bushi and vegetables, taking about five hours to finish. Noodles are homemade in a company-owned noodle factory. Topped with pork chashu, menma, half-tamago, nori, naruto and extra... More
もり野菜 / Moriyasai / Ochanomizu Taishōken Branching - Jimbochō, Tokyo
Soup contains pork bones, pork feet, minced pork, whole chickens, chicken feet, niboshi, saba-bushi and vegetables, taking about five hours to finish. Noodles are homemade in a company-owned noodle factory. Topped with pork chashu, menma, half-tamago, nori, naruto and extra vegetables which include bean sprouts, cabbage, carrots, garlic chives and wood ear mushrooms.
Run by the Taishōken Tokyo company, which also operates Ochanomizu Taishōken, Ōtsuka Taishōken and Taishōken Next in Katsuura, Chiba. The face of the company is Tauchigawa-san, who trained at Higashi-Ikebukuro Taishōken. The recipe at this branch in Jimbōcho is said to be similar to Ochanomizu Taishōken but just a little bit more fishy. 28 seats. Since July 13th, 2017. Less
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- Abram Plaut added a new meal Dinner at 川崎 大勝軒 at 大勝軒 川崎店
もりそば / Morisoba / Taishōken - Kawasaki-Shimmachi, Kanagawa
Shoyu soup contains pork bones, pork feet, chicken carcasses, niboshi and saba-bushi. Noodles are house-made on a #17 cutter each morning. Topped with pork chashu, half-tamago, menma, negi and wakame.
The original master trained at Higashi-Ikebukuro Taishōken before... More
もりそば / Morisoba / Taishōken - Kawasaki-Shimmachi, Kanagawa
Shoyu soup contains pork bones, pork feet, chicken carcasses, niboshi and saba-bushi. Noodles are house-made on a #17 cutter each morning. Topped with pork chashu, half-tamago, menma, negi and wakame.
The original master trained at Higashi-Ikebukuro Taishōken before opening this shop with his wife in 2007. At first the style was the same as in Higashi-Ikebukuro, with the noodles cooked slightly soft and the shoyu soup mild. But soon the master learned that the locals in Kawasaki preferred their noodles a bit harder and the shoyu taste more profound, so he adjusted the recipe. In March of 2019 he got sick and retired, but not before passing on his cooking procedures to another ramen master who really loved Taishōken. This new master was ready to take over and had previously worked at Ramen Kitarou in Yokohama. Reopening one month later in April 2019, the new master continues to serve the same menu to this day. 10 seats. Since 2007. Less
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- Abram Plaut added a new meal Dinner at 栗木台大勝軒 at 大勝軒
マーボーつけそば / Mābo Tsukesoba / Kurigidai Taishōken - Asao, Kanagawa
Soup uses pork, chicken and gyokai. Noodles are house-made. The menu features a variety of chūka style dishes and over ten kinds of tsukesoba, including this version with spicy mābo tofu added to the soup. Fried rice and gyoza on the side.
Run by master Nakabayashi-san,... More
マーボーつけそば / Mābo Tsukesoba / Kurigidai Taishōken - Asao, Kanagawa
Soup uses pork, chicken and gyokai. Noodles are house-made. The menu features a variety of chūka style dishes and over ten kinds of tsukesoba, including this version with spicy mābo tofu added to the soup. Fried rice and gyoza on the side.
Run by master Nakabayashi-san, who trained at Yoyogi-Uehara Taishoken before opening this restaurant in his hometown. A member of the Maruchō-Norennokai. 44 seats. Open since 2000. Less
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- Abram Plaut added a new meal Dinner at 一ノ割 大勝軒 at Ichinowari Taishoken
ワンタン麺 / Wontonmen / Taishōken - Ichinowari, Saitama
Eifukucho Taishōken style ramen, with shoyu soup using pork bones, chicken carcasses and niboshi. Noodles are supplied by Kusamura Shouten, 290g for the regular size. Also with wontons, pork chashu, menma, naruto and nori.
The original master trained at Eifukucho Taishōken for 15... More
ワンタン麺 / Wontonmen / Taishōken - Ichinowari, Saitama
Eifukucho Taishōken style ramen, with shoyu soup using pork bones, chicken carcasses and niboshi. Noodles are supplied by Kusamura Shouten, 290g for the regular size. Also with wontons, pork chashu, menma, naruto and nori.
The original master trained at Eifukucho Taishōken for 15 years, now the second generation husband and wife run the shop. 27 seats. Open since April 11th, 1981. Less
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ネギラーメン / Negi Ramen / Iekei Ramen Kukkura - Sagami-Ono, Kanagawa
Creamy tonkotsu-shoyu Yokohama iekei style ramen. Noodles supplied by Masuda Seimen, served slightly thinner than Sakai Seimen noodles. Spinach or negi topping recommended to balance the salty soup.
Run by master Sudo-san, who trained at Oudouya. Open since September... More
ネギラーメン / Negi Ramen / Iekei Ramen Kukkura - Sagami-Ono, Kanagawa
Creamy tonkotsu-shoyu Yokohama iekei style ramen. Noodles supplied by Masuda Seimen, served slightly thinner than Sakai Seimen noodles. Spinach or negi topping recommended to balance the salty soup.
Run by master Sudo-san, who trained at Oudouya. Open since September 7th, 2017. Less
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ラーメン / Ramen / Ramen Kanniya - Kamata, Tokyo
Yokohama iekei style ramen. Tonkotsu-shoyu soup uses mostly pork and chicken carcasses with chicken oil. Noodles provided by Sakai Seimen. The pork chashu is hung up and smoked, also topped with spinach and nori. Green garlic 'gyoja-ninniku' condiment is sourced from Hokkaido.
Ramen Kanniya... More
ラーメン / Ramen / Ramen Kanniya - Kamata, Tokyo
Yokohama iekei style ramen. Tonkotsu-shoyu soup uses mostly pork and chicken carcasses with chicken oil. Noodles provided by Sakai Seimen. The pork chashu is hung up and smoked, also topped with spinach and nori. Green garlic 'gyoja-ninniku' condiment is sourced from Hokkaido.
Ramen Kanniya opened in Kanagawa Prefecture in December of 2000, debuting as a norenwake of Yoshimuraya. Master Tsurumaki-san ran the shop for 15 years until he quit in 2015, with the Kawasaki-based ramen brand Gyoku taking over operations. In 2021 it was announced that the shop reconnected their affiliation with Yoshimuraya. Second branch in Kamata open since March 31st, 2021. No photos allowed inside other than the ramen. Eight seats. 3rd branch in Kawasaki since March 2022. Less
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- Abram Plaut added a new meal Dinner at 狐狸丸 at Korimaru
お茶漬けセット(淡麗)しお / Ochazuke Set (Tanrei) Shio / Korimaru - Kamata, Tokyo
Clear soup is made from sea bream and Daisen brand chickens, with choice of shio or shoyu tare. The sea bream is first rinsed with sake and grilled in the oven to remove any unwanted smell before being used to make the soup stock. Noodles are by Mikawaya... More
お茶漬けセット(淡麗)しお / Ochazuke Set (Tanrei) Shio / Korimaru - Kamata, Tokyo
Clear soup is made from sea bream and Daisen brand chickens, with choice of shio or shoyu tare. The sea bream is first rinsed with sake and grilled in the oven to remove any unwanted smell before being used to make the soup stock. Noodles are by Mikawaya Seimen. Topped with grilled sea bream, menma, kaiware and yuzu. Pork chashu served on the side is meant to be eaten shabu-shabu style. Ochazuke set with sea bream sashimi is recommended, paitan soup also on the menu.
The master is self taught. 12 seats. Open since February 15th, 2017. Less
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小ラーメン / Shō Ramen / Ramen Jiro - Hitachinaka, Ibaraki
Jiro style tonkotsu-shoyu soup, house-made noodles cut thick and served slightly al dente. Topped with pork chashu, bean sprouts, cabbage and pork back fat. The ramen bowl itself is the largest out of all Jiro locations.
The second Jiro branch in Ibaraki Prefecture and the 42nd overall... More
小ラーメン / Shō Ramen / Ramen Jiro - Hitachinaka, Ibaraki
Jiro style tonkotsu-shoyu soup, house-made noodles cut thick and served slightly al dente. Topped with pork chashu, bean sprouts, cabbage and pork back fat. The ramen bowl itself is the largest out of all Jiro locations.
The second Jiro branch in Ibaraki Prefecture and the 42nd overall currently open and operating under the noren-wake system. The master here trained at the Honten in Mita for seven years, then three more years combined at Jiro branches in Sakuradai and Koganei. The building for this location in Hitachinaka was previously a convenience store before being converted. 20 total seats. Since December 2021. Less
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- Abram Plaut added a new meal Dinner at めん屋ふる川 at Furukawa (ふる川)
台湾らーめん / Taiwan Ramen / Furukawa - Mito, Ibaraki
Consomme style soup uses domestic fresh chickens, minced pork, niboshi and vegetables. Thin straight noodles are house-made. Limited Taiwan style comes with minced pork, menma, negi, garlic chives and chili. Standard menu features shio, shoyu, niboshi ramen and shirunashi. Chashu is roasted... More
台湾らーめん / Taiwan Ramen / Furukawa - Mito, Ibaraki
Consomme style soup uses domestic fresh chickens, minced pork, niboshi and vegetables. Thin straight noodles are house-made. Limited Taiwan style comes with minced pork, menma, negi, garlic chives and chili. Standard menu features shio, shoyu, niboshi ramen and shirunashi. Chashu is roasted and hung up before being grilled.
The master previously worked as a French chef and is self-taught. Originally opened in June of 2014, moved to the current location from November 13th, 2017. Open 9am to 2pm. 16 seats. Less
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地鶏正油そば / Shoyu Ramen / Kodawari Ramen (Yokocho) - Paris, France
Farm-raised chicken broth is combined with shellfish dashi. Shoyu tare uses a blend of three types of Japanese soy sauce, also containing bacon-infused chicken oil. Noodles are house-made with whole wheat grown in France specially for the restaurant. Topped with Iberico Pata... More
地鶏正油そば / Shoyu Ramen / Kodawari Ramen (Yokocho) - Paris, France
Farm-raised chicken broth is combined with shellfish dashi. Shoyu tare uses a blend of three types of Japanese soy sauce, also containing bacon-infused chicken oil. Noodles are house-made with whole wheat grown in France specially for the restaurant. Topped with Iberico Pata Negra Cebo de Campo pork chashu, chicken chashu, ajitama, diced onions, menma, roasted tomato, nori and fresh greens.
Founded by chef Jean-Baptiste Meusnier, a former fighter jet pilot who trained at ramen school in Japan. The theme of this restaurant is a Japanese yokocho or alleyway. Roughly 70 seats. Open since spring 2016, with a second concept Kodawari Ramen (Tsukiji) since 2019. @kodawariramen @jeanbaptistemeusnier Less
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