Restaurants
- Abram Plaut added a new meal Dinner at 麺場 らせん at Memba Rasen (麺場 らせん)
牛骨しょうゆらーめん / Gyukotsu Shoyu Ramen / Menba Rasen - Higashi-Nagasaki, Tokyo
Paitan soup is made from 100% beef bones. Shoyu tare, noodles by Mikawaya Seimen. Sliced pork chashu is slow-cooked then smoked, served alongside shredded beef, green onion, hosaki menma and nori. Additional smoked egg (kuntama) topping also recommended.
Master... More
牛骨しょうゆらーめん / Gyukotsu Shoyu Ramen / Menba Rasen - Higashi-Nagasaki, Tokyo
Paitan soup is made from 100% beef bones. Shoyu tare, noodles by Mikawaya Seimen. Sliced pork chashu is slow-cooked then smoked, served alongside shredded beef, green onion, hosaki menma and nori. Additional smoked egg (kuntama) topping also recommended.
Master Yoshida-san came to Tokyo from his hometown in Fukushima Prefecture when he was 20 years old to become a musician. He soon got a part time job at a ramen shop. Eventually his band broke up, and he ended up opening his very own ramen store Mendokoro Sen in Kita-Urawa in April of 2010. After some time he closed the shop, then went on to work at Musashiya Honten in Shin-Nakano, followed by a stint at Tsujita. Menba Rasen opened on July 10th, 2019. Yoshida-san runs the shop with his wife. Eight seats. @menba_rasen Less
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- Abram Plaut added a new meal Dinner at 麺や べらぼう at Menya Berabou (麺や べらぼう)
淡麗煮干 (手もみ麺) / Tanrei Niboshi (Temomimen) / Menya Berabou - Iidabashi, Tokyo
Clear soup uses urume niboshi and kombu. Choice of hand-pounded temomi or straight noodles by Teigaku, based in Kyoto. Topped with slow-cooked pork shoulder chashu, red onions and yaki-bara nori sourced from Tokushima Prefecture.
Run by master Ujika-san, who... More
淡麗煮干 (手もみ麺) / Tanrei Niboshi (Temomimen) / Menya Berabou - Iidabashi, Tokyo
Clear soup uses urume niboshi and kombu. Choice of hand-pounded temomi or straight noodles by Teigaku, based in Kyoto. Topped with slow-cooked pork shoulder chashu, red onions and yaki-bara nori sourced from Tokushima Prefecture.
Run by master Ujika-san, who is from Tokushima and trained at Tokushima Noodle Padoru in Moto-Sumiyoshi. The master of Padoru (who is also from Tokushima) came up with the name Berabou. Originally opened in Ginza in August of 2020, moved to the current location in Iidabashi from October 2021. 26 seats. Less
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- Abram Plaut added a new meal Dinner at Yagu-noodle at yagu-noodle (yagu-noodle)
特製醤油 / Tokusei Shoyu / yagu-noodle - Sumiyoshi, Tokyo
The soup uses a special brand of chicken called 'Amagi Shamo' from Shizuoka, as well as kombu and asari clams. The tare contains shoyu sourced from Shōdoshima and Hyōgo. Noodles are supplied by Matsumoto Seimen based in Ikebukuro, with medium-thick brown noodles for the shoyu and thin... More
特製醤油 / Tokusei Shoyu / yagu-noodle - Sumiyoshi, Tokyo
The soup uses a special brand of chicken called 'Amagi Shamo' from Shizuoka, as well as kombu and asari clams. The tare contains shoyu sourced from Shōdoshima and Hyōgo. Noodles are supplied by Matsumoto Seimen based in Ikebukuro, with medium-thick brown noodles for the shoyu and thin white noodles served with the shio. No MSG. Signature duck chashu is slow cooked.
Run by master Yaguchi-san, who previously worked as a French chef and then trained at Menya Ittō for over five years alongside chefs of the now well known ramen shops Iruca Tokyo and Suzuharu. 12 seats. Open since April 24th, 2021. @yagu_noodle Less
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ランチ セット A / Lunch Set A / Koishitai - Suidōbashi, Tokyo
Lunch Set A consists of tai tantanmen + tai rice. The soup is made using tai (sea bream) sourced from Uwajima, Ehime Prefecture. Noodles by Ōhashi Seimen, based in Tama, Tokyo. Chicken and pork chashu are slow-cooked, other toppings include niku miso, hosaki menma, fried shoestring... More
ランチ セット A / Lunch Set A / Koishitai - Suidōbashi, Tokyo
Lunch Set A consists of tai tantanmen + tai rice. The soup is made using tai (sea bream) sourced from Uwajima, Ehime Prefecture. Noodles by Ōhashi Seimen, based in Tama, Tokyo. Chicken and pork chashu are slow-cooked, other toppings include niku miso, hosaki menma, fried shoestring potatoes, mizuna, balsamic vinegar sauce, chili powder (spice level 3), ra-yu and sansho peppercorns.
Run by the En Petit company, which operates at least eight ramen shops in Tokyo and Kansai including Tadaima Henshinchu, Oyster Backs and Dakishimetai (to name a few). The executive chef of this company worked in French cuisine for 14 years, which reflects strongly in the ramen. 14 seats. Open since July 7th, 2020. Less
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- Abram Plaut added a new meal Dinner at 中華そば 薫風 at 中華そば 薫風
ワンタン麺 醤油 / Wontonmen Shoyu / Chūka Soba Kunpū - Kajigaya, Kanagawa
Shoyu soup uses mostly chicken and gyokai with vegetables. Housemade noodles contain slightly lower water content. Rare pork shoulder chashu, homemade wontons stuffed with ground meat and ginger. Shio ramen and tantanmen also on the menu.
The master trained at Kazuya... More
ワンタン麺 醤油 / Wontonmen Shoyu / Chūka Soba Kunpū - Kajigaya, Kanagawa
Shoyu soup uses mostly chicken and gyokai with vegetables. Housemade noodles contain slightly lower water content. Rare pork shoulder chashu, homemade wontons stuffed with ground meat and ginger. Shio ramen and tantanmen also on the menu.
The master trained at Kazuya in Meguro (part of the Tantantei lineage). Closed once in December of 2020 for renovations, reopened in September of 2021. 12 seats. Since July 2014. Less
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- Abram Plaut added a new meal Dinner at 中華そば ますや at Masuya
半チャーハンラーメン + 餃子 / Han-Chahan Ramen + Gyoza / Chūka Soba Masuya - Kaminakazato, Tokyo
Light old school style shoyu soup is made from a base of chicken carcasses. Medium width high water content curly noodles by Koike Seimen, the same purveyor which supplies a few historical shops in Jimbochō (including Ikyō). Fried rice set,... More
半チャーハンラーメン + 餃子 / Han-Chahan Ramen + Gyoza / Chūka Soba Masuya - Kaminakazato, Tokyo
Light old school style shoyu soup is made from a base of chicken carcasses. Medium width high water content curly noodles by Koike Seimen, the same purveyor which supplies a few historical shops in Jimbochō (including Ikyō). Fried rice set, gyoza on the side.
Chūka Soba Masuya originally opened as an ice shop in 1955, adding ramen to the menu in 1965. The current master is 2nd generation, his father being the original founder. According to regular customers, the taste hasn't changed in over 50 years. Ten seats. Less
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- Abram Plaut added a new meal Dinner at G麺7 at G Men 7 (G麺7)
らーめん正油ワンタン入り / Ramen Shoyu Wonton-iri / Gmen7 - Kamiōoka, Kanagawa
Clear chicken and pork shoyu soup contains no fish, instead utilizing tori-bushi. The tare blends seven different types of shoyu. Noodles are homemade. Toppings include two types of chashu, kaiware, negi, naruto and wontons.
Master Goto-san trained for seven... More
らーめん正油ワンタン入り / Ramen Shoyu Wonton-iri / Gmen7 - Kamiōoka, Kanagawa
Clear chicken and pork shoyu soup contains no fish, instead utilizing tori-bushi. The tare blends seven different types of shoyu. Noodles are homemade. Toppings include two types of chashu, kaiware, negi, naruto and wontons.
Master Goto-san trained for seven years at the Yokohama ramen shop Menba Hamatora before going independent. Gmen7 was his first store, he now runs several ramen brands and multiple shops in Kanagawa Prefecture. 12 seats. Open since 2009. Less
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- Abram Plaut added a new meal Dinner at Menクライ at Men Cry (MENクライ)
油そば / Aburasoba / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Noodles with tare sauce, chashu and toppings. Soup served on the side. Noodles are homemade, hand-pounded, extra thick and chewy. The pork chashu is done tsurushiyaki style, hung up inside a smoker and smoked in-house. Oil and vinegar free condiments to add.
Men Cry is the 2nd brand of... More
油そば / Aburasoba / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Noodles with tare sauce, chashu and toppings. Soup served on the side. Noodles are homemade, hand-pounded, extra thick and chewy. The pork chashu is done tsurushiyaki style, hung up inside a smoker and smoked in-house. Oil and vinegar free condiments to add.
Men Cry is the 2nd brand of Chūka Soba Waka Tokyo, run by master Takahashi-san. 11 seats, open since February 2021. Less
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- Abram Plaut added a new meal Dinner at 煮干中華 余韻 at 煮干中華 余韻
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master... More
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master Nagayama-san previously ran the shellfish specialty ramen shop Kaigaraya before moving on to this venture. Eight seats. Open since June 2021. Less
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- Abram Plaut added a new meal Dinner at らーめん いごっそう at 自家製麺 らーめん いごっそう
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice... More
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice there. Originally opened around 20 years ago near Musashi-Seki station, the shop moved closer to Higashi-Fushimi in 2011, moving again sometime later to the current location. Open 11am-2:30pm five days a week, 6pm-9pm Fri-Sat. 10 seats. Less
