Restaurants
特製清濁 / Tokusei Seidaku / Homemade Ramen Aomugi - Ōmori, Tokyo
Cloudy soup contains chicken, pork, vegetables and gyokai. A clear 'Seichō' ramen is also available, made using a soup of gyokai and green tea leaves. Noodles are house-made, no MSG. Run by master Fukaya-san, who also operates the famous ramen shop Muginae located nearby. The theme... More
特製清濁 / Tokusei Seidaku / Homemade Ramen Aomugi - Ōmori, Tokyo
Cloudy soup contains chicken, pork, vegetables and gyokai. A clear 'Seichō' ramen is also available, made using a soup of gyokai and green tea leaves. Noodles are house-made, no MSG. Run by master Fukaya-san, who also operates the famous ramen shop Muginae located nearby. The theme of this 2nd branch is a focus on training apprentices to become future ramen masters. Open since October 2020. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 武仁 at Akihabara Menya Musashi Bujin
辛チーノつけ麺 / Kara Chīno Tsukemen / Menya Musashi Bujin - Akihabara, Tokyo
Spicy double soup is made from tonkotsu and gyokai, finished with chili oil. Noodles by Kanejin Shokuhin, dusted in chili. The shop specialty is 'bujin niku,' basically extra large kakuni (braised pork belly). About half of all customers order extra bujin niku which... More
辛チーノつけ麺 / Kara Chīno Tsukemen / Menya Musashi Bujin - Akihabara, Tokyo
Spicy double soup is made from tonkotsu and gyokai, finished with chili oil. Noodles by Kanejin Shokuhin, dusted in chili. The shop specialty is 'bujin niku,' basically extra large kakuni (braised pork belly). About half of all customers order extra bujin niku which weighs over 100g per piece. Originally this shop opened as the 8th branch of Menya Musashi in Asakusa in 2007, at the time it was called Menya Musashi Edokin. In 2009 they moved to the current location and changed the name to Menya Musashi Bujin. Less
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- Abram Plaut added a new meal Dinner at 味の大西真鶴支店 at 味の大西 真鶴
ワンタン麺 / Wontonmen / Ajino Ōnishi - Manazuru, Kanagawa
Odawara style ramen, containing a shoyu based pork soup. Noodles are supplied by Murofushi Seimenjo. Wontons and/or extra chashu recommended. Ajino Ōnishi originally opened in Yugawara, Kanagawa in 1935. Original master Hinatsu-san first worked as a butcher, hence he created a soup made... More
ワンタン麺 / Wontonmen / Ajino Ōnishi - Manazuru, Kanagawa
Odawara style ramen, containing a shoyu based pork soup. Noodles are supplied by Murofushi Seimenjo. Wontons and/or extra chashu recommended. Ajino Ōnishi originally opened in Yugawara, Kanagawa in 1935. Original master Hinatsu-san first worked as a butcher, hence he created a soup made from pork only. Now his grandson is the 3rd generation master of the Yugawara flagship. Six additional Ajino Ōnishi branches have opened as norenwake over the years, all of them run by either family members or a master that trained in Yugawara. Three of the stores have since closed and three are still open. The original master of this Manazuru branch is Chikaraishi-san, who worked at the Yugawara honten from 1970 to 1985. Now her son runs this shop as 2nd generation. Open 11am-2:30pm, since around 1985. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 二天 at Ikebukuro Menya Musashi Niten
辛味つけ麺 / Karami Tsukemen / Menya Musashi Niten - Ikebukuro, Tokyo
Spicy double soup contains chicken carcasses, pork bones and gyokai (katsuobushi and niboshi). Noodles by Kanejin Shokuhin. Menya Musashi originally opened in Aoyama in 1996, moving to Shinjuku in 1998. Currently with 15 branches in Tokyo, all serving slightly different menus.... More
辛味つけ麺 / Karami Tsukemen / Menya Musashi Niten - Ikebukuro, Tokyo
Spicy double soup contains chicken carcasses, pork bones and gyokai (katsuobushi and niboshi). Noodles by Kanejin Shokuhin. Menya Musashi originally opened in Aoyama in 1996, moving to Shinjuku in 1998. Currently with 15 branches in Tokyo, all serving slightly different menus. This Ikebukuro Niten branch specializes in fried pork, chicken and beef karaage, made using a special fryer. First opened in Ikebukuro in 2002, moved to its current location in 2012. Less
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煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen... More
煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen Suzuki in Sagami-Ōno. Nekotoratei open since 2014. Less
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中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice)... More
中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice) recommended on the side. The original master of Suehiro first trained at Shinpuku Saikan in Kyoto, then returned to his hometown and adjusted the recipes to suit local Akita tastes. Now with six branches total, most of them located in the Tōhoku region. Akita flagship open since 1999, Takadanobaba branch since 2009. Less
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- Abram Plaut added a new meal Dinner at 福島壱麺 at Fukushima Ichimen (福島壱麺)
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul.... More
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul. The general theme of this shop is ramen and nihonshu (sake). Run by the OZ (oh-zetto) company. Open since 2014. Less
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- Abram Plaut added a new meal Dinner at 中華そば いぶき at Chuka Soba Ibuki (中華そば いぶき)
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat... More
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat shop solo. Open since 2012. Less
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- Abram Plaut added a new meal Dinner at ラーメン親爺 at ラーメン親爺 Oyaji
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years... More
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years ago. He is self taught, it took him eight years to make the tare sauce. He still does prep while his son and daughter-in-law now run the shop. Open since March 1977. Less
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つけ麺 / Tsukemen / Menya Takei - Jōyō, Kyoto
Rich soup uses pork bones, chicken feet and gyokai. Noodles supplied by Kokoro no Aji Shokuhin. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo before opening his own shop. Now with six branches in Kyoto and Osaka, Jōyō flagship open since 2011. 11am-3pm.
