Restaurants
- Abram Plaut added a new meal Ramen at Pikopikopon (ピコピコポン) at Piko Piko Pon (ピコピコポン)
Recommended bowl: Handmade Jiro style
Master Matsunobu is a nice guy and enjoys having a good chat with customers. He comes into the shop every day at 6am to make the handmade noodles, and stays until service is finished, not going home until 11pm. He trained at the well known Jiro style ramen shop Buta Boshi, and serves up a Jiro inspired bowl here... More
Recommended bowl: Handmade Jiro style
Master Matsunobu is a nice guy and enjoys having a good chat with customers. He comes into the shop every day at 6am to make the handmade noodles, and stays until service is finished, not going home until 11pm. He trained at the well known Jiro style ramen shop Buta Boshi, and serves up a Jiro inspired bowl here as well. His rendition comes with extra large pieces of pork back fat on top, along with high level soft and fatty pork belly chashu. The spicy options are popular as well. Open since May 2018. Less
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- Abram Plaut added a new meal Ramen at Jikaseimen Itō (自家製麺 伊藤 銀座店) at Jikaseimen Ito Ginza Ten (自家製麺 伊藤)
Recommended bowl: Niboshi & noodles
The fishy bowls here are focused on soup and noodles, and the toppings are minimal. For the standard bowls the only topping is sliced negi. With the meat option a few slices of roast pork are added. Their focus is on premium ingredients with the bare minimum. Each day the noodles are handmade at their noodle factory... More
Recommended bowl: Niboshi & noodles
The fishy bowls here are focused on soup and noodles, and the toppings are minimal. For the standard bowls the only topping is sliced negi. With the meat option a few slices of roast pork are added. Their focus is on premium ingredients with the bare minimum. Each day the noodles are handmade at their noodle factory in Tokyo, which supplies their three shops in the region. They use two types of niboshi in their soup, both sourced from Chiba prefecture. Less
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担々麺 / Tantanmen / Imaishi Hanten Suzuka — Takamiya, Fukuoka
Tantanmen contains a pork and chicken soup with sesame tare. Noodles are provided by a local Fukuoka purveyor. Other ingredients include ground pork, peanuts, sesame seeds, Japanese greens, negi, chili oil spices. The full rotating lunch course features an appetizer platter, vegetable... More
担々麺 / Tantanmen / Imaishi Hanten Suzuka — Takamiya, Fukuoka
Tantanmen contains a pork and chicken soup with sesame tare. Noodles are provided by a local Fukuoka purveyor. Other ingredients include ground pork, peanuts, sesame seeds, Japanese greens, negi, chili oil spices. The full rotating lunch course features an appetizer platter, vegetable dish, gyoza, soup, seafood dish, fried rice, meat dish, ramen and dessert.
Master Kenta Imaishi worked at several well-known Chinese restaurants for many years before opening his own place. Once he realized the high quality of domestic ingredients, he concentrated on increasing his knowledge of Japanese food culture. The result is a concept which serves Chinese food showcasing the quality of the ingredients while still respecting basic traditions. 14 seats, advanced reservations required. Since July 2019 @imaishihanten.suzuka Less
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Recommended bowl: Highly ranked Jiro
The Jimbocho branch of Ramen Jiro is one more reputable outpost among Jirorians-- that is those who love Jiro style. Strong and salty tonkotsu shoyu soup, with optional pork back fat, garlic, bean sprouts and cabbage. Each day the noodles are house-made on the second floor above the shop. One piece of pork chashu... More
Recommended bowl: Highly ranked Jiro
The Jimbocho branch of Ramen Jiro is one more reputable outpost among Jirorians-- that is those who love Jiro style. Strong and salty tonkotsu shoyu soup, with optional pork back fat, garlic, bean sprouts and cabbage. Each day the noodles are house-made on the second floor above the shop. One piece of pork chashu is standard in each bowl and options for more are available. Originally open in Jimbocho in 2004. Moved and reopened in a new location not far from the original in 2017. Less
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- Abram Plaut added a new meal Ramen at Furaibou (ラーメン 風らいぼう) at Furaibou (ラーメン 風らいぼう)
Recommended bowl: Spicy Pork Paitan
This shop serves a 'buta paitan' soup, rich in collagen and popular with women customers. The house recommended 'supa kara ramen' is served with multiple housemade spicy sauces, and the heat level can be chosen from 0-3. Served with chili oil, pork belly chashu, and optional coriander. Medium thick noodles supplied... More
Recommended bowl: Spicy Pork Paitan
This shop serves a 'buta paitan' soup, rich in collagen and popular with women customers. The house recommended 'supa kara ramen' is served with multiple housemade spicy sauces, and the heat level can be chosen from 0-3. Served with chili oil, pork belly chashu, and optional coriander. Medium thick noodles supplied by Asakusa Kaikarou Seimen. Open since 2017. Less
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- Abram Plaut added a new meal Dinner at ナカムラボ at 御忍び麺処 nakamuLab.(予約制)
担々麺 / Tantanmen / Oshinobi Mendokoro nakamuLab — Nakagawa, Fukuoka
Tantanmen soup is blended with a ratio of nine parts chicken paitan to one part soy milk. Medium-thick semi-wavy noodles are ordered via Seimenya Keishi, a local Fukuoka purveyor. Topped with minced pork, chili oil, Szechuan peppercorns, komatsuna and negi. Other ramen dishes... More
担々麺 / Tantanmen / Oshinobi Mendokoro nakamuLab — Nakagawa, Fukuoka
Tantanmen soup is blended with a ratio of nine parts chicken paitan to one part soy milk. Medium-thick semi-wavy noodles are ordered via Seimenya Keishi, a local Fukuoka purveyor. Topped with minced pork, chili oil, Szechuan peppercorns, komatsuna and negi. Other ramen dishes on the menu include a Kansai style whipped Tori Paitan Soba and Wafu Shoyu Soba. Japanese dashi stock contains katsuobushi, shiitake and kombu. Pork and chicken chashu are low-temperature-cooked. No msg or chemical additives. Housemade gyoza on the side.
Master Nakamura-san has a background as an office worker and a kickboxer. He trained at a long-established tonkotsu ramen shop in Hakata before traveling overseas to help open ramen shops in Singapore. His own shop is run out of a residential house which he rents from a friend’s grandfather. Due to the remote location in a residential area, advance reservations are required. Eight seats. Open since September 2nd, 2018 @nakamulab.nakagawa Less
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Recommended bowl: Chicken or Nodoguro
Similar to the head branch in Shinjuku, Hayashida in Ikebukuro provides customers with a choice of either ramen or tsukemen, served in a shoyu based chintan soup made from duck and Oyama breed chickens. A limited nodoguro is also on the menu, but come early before it sells out. Noodles supplied by Kanno Seimen.... More
Recommended bowl: Chicken or Nodoguro
Similar to the head branch in Shinjuku, Hayashida in Ikebukuro provides customers with a choice of either ramen or tsukemen, served in a shoyu based chintan soup made from duck and Oyama breed chickens. A limited nodoguro is also on the menu, but come early before it sells out. Noodles supplied by Kanno Seimen. Head Shinjuku branch open since 2017, Ikebukuro since September 2018. Less
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- Abram Plaut added a new meal Dinner at 一九ラーメン at 一九ラーメン 早良店
ラーメン / Ramen / Ikkyu Ramen — Chikushino, Fukuoka
Fukuoka ramen contains tonkotsu pork bone soup with thin straight Hakata style noodles. Standard ramen comes topped with two slices of pork belly chashu and diced green negi. Free condiments include wood ear mushrooms, spicy pickled mustard greens (takana) and hard boiled eggs (1 per person).... More
ラーメン / Ramen / Ikkyu Ramen — Chikushino, Fukuoka
Fukuoka ramen contains tonkotsu pork bone soup with thin straight Hakata style noodles. Standard ramen comes topped with two slices of pork belly chashu and diced green negi. Free condiments include wood ear mushrooms, spicy pickled mustard greens (takana) and hard boiled eggs (1 per person). Onigiri rice balls and housemade gyoza on the side.
There are seven Ikkyu Ramen shops currently operating in Fukuoka, all run by members of the founding Iwai family. The original master of the Chikushino branch first opened this location, then a second brand which was called Ramen Kura. As the master neared retirement he closed Ramen Kura, but the bowls themselves from that shop are now used here. 24 seats. Open since 1973. Less
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- Abram Plaut added a new meal Ramen at Ramen Minmin (珉珉) at Ramen Minmin (ラーメン ミンミン)
Recommended bowl: Greasy & meaty
This old-school style shop serves up bowls of shio or shoyu ramen with a clear chicken based soup, loaded with scalding hot oil and no doubt heaps of tasty MSG. The signature move here is the chashumen or the pākōmen, served with battered and fried pork. Half pākō and half chashu is also popular. Open over 30 years,... More
Recommended bowl: Greasy & meaty
This old-school style shop serves up bowls of shio or shoyu ramen with a clear chicken based soup, loaded with scalding hot oil and no doubt heaps of tasty MSG. The signature move here is the chashumen or the pākōmen, served with battered and fried pork. Half pākō and half chashu is also popular. Open over 30 years, with a strong following of regular customers. Only open for lunch, 11:15am-2:15pm. Less
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- Abram Plaut added a new meal Ramen at Ezogiku (えぞ菊) at Ezogiku (えぞ菊)
Recommended bowl: Nostalgic Sapporo miso
Known as the first Sapporo ramen shop in Tokyo, it originally opened in Nishi-Waseda in 1968. Salty miso based soup with toppings of menma, bean sprouts and wakame seaweed. Some customers like to opt for additional butter or corn. Noodles supplied by Nankinken Shokuhin. This is a blue collar bowl that hasn't... More
Recommended bowl: Nostalgic Sapporo miso
Known as the first Sapporo ramen shop in Tokyo, it originally opened in Nishi-Waseda in 1968. Salty miso based soup with toppings of menma, bean sprouts and wakame seaweed. Some customers like to opt for additional butter or corn. Noodles supplied by Nankinken Shokuhin. This is a blue collar bowl that hasn't changed in decades. OG Waseda shop recently closed but two other branches open in Okachimachi and Totsuka. Less