Restaurants
- Abram Plaut added a new meal Dinner at ラーメンにっこう本店 at Ramen Nikkou (ラーメンにっこう)
鶏白湯 塩 / Tori Paitan Shio / La-men Nikkou - Hikone, Shiga
Creamy soup is made using chicken carcasses from Shiga, simmered for long hours. Noodles are by Teigaku, based in Kyoto. Run by master Kouji Nishikawa-san, who goes by the nickname "Nikkou." For Nishikawa-san, ramen is 'fast food' (cheap and quick), yet also 'slow food' (influenced by... More
鶏白湯 塩 / Tori Paitan Shio / La-men Nikkou - Hikone, Shiga
Creamy soup is made using chicken carcasses from Shiga, simmered for long hours. Noodles are by Teigaku, based in Kyoto. Run by master Kouji Nishikawa-san, who goes by the nickname "Nikkou." For Nishikawa-san, ramen is 'fast food' (cheap and quick), yet also 'slow food' (influenced by premium ingredients and food culture). He says ramen should also be a kind of 'junk food,' delivering high energy and satisfying every time. These thoughts reflect both the ramen master and customer, and are deep feelings that constantly develop over time for Nishikawa-san and the concept of his shop. He will never quit or run away from ramen, as the staff t-shirts imply. Originally opened in 2005, moved to its current location in 2014. 2nd branch opened in the Netherlands in 2018. Less
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- Abram Plaut added a new meal Dinner at 鉢ノ葦葉 at Ramen Hachinoashiha (らーめん 鉢ノ葦葉)
塩ちゃーしゅーわんたん麺 / Shio Chashu Wontonmen / Ramen Hachinoashiha - Yokkaichi, Mie
Clear soup is made using mostly chicken carcasses and niboshi. No MSG. Master Hori-san arrives at the shop each day from 3:00am to start making the noodles handmade from scratch. Hori-san is originally from Kanagawa but his wife is from Mie, when he... More
塩ちゃーしゅーわんたん麺 / Shio Chashu Wontonmen / Ramen Hachinoashiha - Yokkaichi, Mie
Clear soup is made using mostly chicken carcasses and niboshi. No MSG. Master Hori-san arrives at the shop each day from 3:00am to start making the noodles handmade from scratch. Hori-san is originally from Kanagawa but his wife is from Mie, when he first moved there he was 30 years old and had no job or money. He is self taught, never trained at another shop and never really ate at many ramen shops. The meaning of the name 'Hachinoashiha' is kept a secret, but for master Hori-san it has some kind of special, magical meaning. Considered by many to be the best ramen in Mie Prefecture. Open since 2007. Less
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- Abram Plaut added a new meal Dinner at 二代目つじ田 味噌の章 at Tsujita Misonosho
味噌らーめん / Miso Ramen / Tsujita Miso no Shō - Kanda Ogawamachi, Tokyo
10 different ingredients go into the soup, including domestic pork bones, chicken carcasses, gyokai, vegetables and some secret ingredients. White miso is used in the tare paste. Aged tamagomen noodles are ordered via air freight from Hokkaido. Three branches of this miso... More
味噌らーめん / Miso Ramen / Tsujita Miso no Shō - Kanda Ogawamachi, Tokyo
10 different ingredients go into the soup, including domestic pork bones, chicken carcasses, gyokai, vegetables and some secret ingredients. White miso is used in the tare paste. Aged tamagomen noodles are ordered via air freight from Hokkaido. Three branches of this miso Tsujita brand in Tokyo. Original Kanda Ogawamachi location open since 2009. Less
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白旨エビワンタン麺 / Shirouma Ebi Wontonmen / Chūka Soba Isobe / Kamata, Tokyo
Soup stock contains chicken carcasses, pork bones, niboshi, katsuobushi and kombu. Noodles are house-made using a Yamato brand machine. Wontons stuffed with shrimp, pork also available. No MSG. Master Isobe-san started his career by taking over the Chinese restaurant... More
白旨エビワンタン麺 / Shirouma Ebi Wontonmen / Chūka Soba Isobe / Kamata, Tokyo
Soup stock contains chicken carcasses, pork bones, niboshi, katsuobushi and kombu. Noodles are house-made using a Yamato brand machine. Wontons stuffed with shrimp, pork also available. No MSG. Master Isobe-san started his career by taking over the Chinese restaurant that his grandfather founded. Even though it had been open 50+ years, he decided to close and focus on ramen. He worked at Yakumo in Ikejiri for one year before opening his own shop. Since 2016. Less
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- Abram Plaut added a new meal Dinner at 一圓 本店 at Ichien Honten
拉麺 + 焼餃子 / Ramen + Yaki-Gyoza / Ichien - Kichijōji, Tokyo
Old school Chūka style ramen is made with a light soup stock, shoyu tare and medium thick noodles. Most customers come for the famous jumbo gyoza, house-made from scratch. Ichien has branches in Inokashira, Mitaka and Shakuji, which are connected to this head shop directly. There... More
拉麺 + 焼餃子 / Ramen + Yaki-Gyoza / Ichien - Kichijōji, Tokyo
Old school Chūka style ramen is made with a light soup stock, shoyu tare and medium thick noodles. Most customers come for the famous jumbo gyoza, house-made from scratch. Ichien has branches in Inokashira, Mitaka and Shakuji, which are connected to this head shop directly. There is also one more noren-wake branch in Mitaka which has its own factory, making noodles and soup which are both sold back to the flagship store. Open since 1981. Less
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- Abram Plaut added a new meal Dinner at ら〜麺あけどや at Ramen Akedoya (らー麺 あけどや)
味噌ら〜麺 / Miso Ramen / Ramen Akedoya - Ichikawa, Chiba
Signature miso ramen is made with a double soup of chicken and gyokai, using four kinds of miso in the tare. Noodles are from Teigaku, based in Kyoto. Master Natsume-san first trained at the Chiba ramen shops Panke and Ashura before running Ashura Hayate (since closed). When he decided... More
味噌ら〜麺 / Miso Ramen / Ramen Akedoya - Ichikawa, Chiba
Signature miso ramen is made with a double soup of chicken and gyokai, using four kinds of miso in the tare. Noodles are from Teigaku, based in Kyoto. Master Natsume-san first trained at the Chiba ramen shops Panke and Ashura before running Ashura Hayate (since closed). When he decided to open his own shop, he asked his daughter (who was 2 years old at the time) what a good name would be. She said "Akedoya." Open since 2013. @akedoya Less
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- Abram Plaut added a new meal Dinner at 赤坂味一 at Akasaka Ajiichi (赤坂味一)
メンマラーメン / Menma Ramen / Akasaka Ajiichi - Funabashi, Chiba
Inspired by Eifukucho Taishōken, clear shoyu soup is made with niboshi, pork leg bones, katsuobushi and vegetables. Noodles supplied by Yamada Seimenjo. Master Miyamoto-san arrives every day at 5am to start prepping. 2nd branch located in Kameido (since 2013), Funabashi flagship... More
メンマラーメン / Menma Ramen / Akasaka Ajiichi - Funabashi, Chiba
Inspired by Eifukucho Taishōken, clear shoyu soup is made with niboshi, pork leg bones, katsuobushi and vegetables. Noodles supplied by Yamada Seimenjo. Master Miyamoto-san arrives every day at 5am to start prepping. 2nd branch located in Kameido (since 2013), Funabashi flagship open since 1975. Less
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- Abram Plaut added a new meal Dinner at 日陰 at Hikage (日陰)
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san... More
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san has 16+ years working in ramen, where he trained remains a secret. He is the original master of Men to Mirai in Shimokitazawa. Hikage open since January 2021. Less
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辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master... More
辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master Kirita-san previously trained at another Jiro (style) shop with direct Jiro connections. Open since 2011. Less
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- Abram Plaut added a new meal Dinner at 六本木 竹虎 at Menshou Taketora
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total... More
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total with private rooms available. Shinjuku Kabukichō flagship open since 2009, Roppongi branch since 2010. Less
