Restaurants
- Abram Plaut added a new meal Ramen at Tomishiro (富白) at Tomishiro (富白)
Recommended bowl: A gentle bowl
Tomishiro opened in 2012 and the master is completely self-taught. Prior to venturing into the ramen game, he ran a live performance venue and a steak house. At Tomishiro he serves tanmen — a clear, gentle, light soup, made using using chickens from Tottori Prefecture. The noodles are provided by Asakusa-Kaikarou.... More
Recommended bowl: A gentle bowl
Tomishiro opened in 2012 and the master is completely self-taught. Prior to venturing into the ramen game, he ran a live performance venue and a steak house. At Tomishiro he serves tanmen — a clear, gentle, light soup, made using using chickens from Tottori Prefecture. The noodles are provided by Asakusa-Kaikarou. There's also a recommended spicy version on the menu. A nice option for something clean and simple. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at Matsudo at Mitsuyoshi
三つ由の中華そば (醤油) / Mitsuyoshi no Chūka Soba (Shoyu) / Mitsuyoshi — Matsudo, Chiba
Soup contains chicken legs, chicken skin, saba, niboshi and pork fat. Three types of soy sauce in the tare, noodles by Asakusa Kaikaro. Toppings feature pork chashu, menma, spinach, nori and negi.
Master Miura-san opened 'ajito' in Ōimachi in... More
三つ由の中華そば (醤油) / Mitsuyoshi no Chūka Soba (Shoyu) / Mitsuyoshi — Matsudo, Chiba
Soup contains chicken legs, chicken skin, saba, niboshi and pork fat. Three types of soy sauce in the tare, noodles by Asakusa Kaikaro. Toppings feature pork chashu, menma, spinach, nori and negi.
Master Miura-san opened 'ajito' in Ōimachi in 2007, later moving and rebranding as 'ajito ism' in 2013. At the end of 2022, he and his wife closed ajito ism and moved back to her hometown of Matsudo. Open 11am-2pm. Eight seats. Since March 21st, 2023. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Tombo (とんぼ) at Tombo (とんぼ)
Recommended bowl: Veteran Jiraigen disciple
Tombo (which means Dragonfly in Japanese) was opened by Naoki Enomoto-san in September 2017. Master Enomoto previously trained at the well-known shop Saikoro, back in the days when it was called Jiraigen, and he is one of the very few people who knows those celebrated recipes. He's got his own thing going... More
Recommended bowl: Veteran Jiraigen disciple
Tombo (which means Dragonfly in Japanese) was opened by Naoki Enomoto-san in September 2017. Master Enomoto previously trained at the well-known shop Saikoro, back in the days when it was called Jiraigen, and he is one of the very few people who knows those celebrated recipes. He's got his own thing going at his new shop though, serving up a pork, chicken and Japanese-style dashi soup alongside Mikawaya Seimen noodles. Choices of shoyu or shio tare, and tsukemen or shirunashi available. A solid rookie shop to emerge in 2017. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Toki (らぁめん鴇 ) at Toki (らぁめん鴇 )
Recommended bowl: Super rookie 2015
Small shop in Fujisawa serving elegant, gourmet bowls. Open in 2015 and voted one of the top rookie shops for the year. The master, Yokoyama-san, trained at the well known Menya Ishin in Meguro before opening here. The soup contains chicken, shellfish, amongst some other premium ingredients. Noodles provided by elite... More
Recommended bowl: Super rookie 2015
Small shop in Fujisawa serving elegant, gourmet bowls. Open in 2015 and voted one of the top rookie shops for the year. The master, Yokoyama-san, trained at the well known Menya Ishin in Meguro before opening here. The soup contains chicken, shellfish, amongst some other premium ingredients. Noodles provided by elite noodle purveyor Mikawaya Seimen. One of the top shops in Kanagawa. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Thank (鶏ポタ ラーメン THANK) at Thank (鶏ポタ ラーメン THANK)
Recommended bowl: 100% Chicken goodness
A nice, clean shop in central Tokyo serving up a creamy chicken pottage soup. The stock is made from chickens and nine types of vegetables. Served with a grilled chicken topping, green onions and other options, it’s a clean and satisfying soup fit for everyone. Not overly rich, it goes down smooth. Tsukemen... More
Recommended bowl: 100% Chicken goodness
A nice, clean shop in central Tokyo serving up a creamy chicken pottage soup. The stock is made from chickens and nine types of vegetables. Served with a grilled chicken topping, green onions and other options, it’s a clean and satisfying soup fit for everyone. Not overly rich, it goes down smooth. Tsukemen also available, as well as occasional specials such as a summertime chilled ramen. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Tetsu (つけめんTETSU 千駄木本店(哲てつ)) at Tetsu (つけめんTETSU 千駄木本店(哲てつ))
Recommended bowl: O.G. heavy tsukemen
Tetsu is one of Tokyo's original great tonkotsu gyokai tsukemen shops – up there with Tomita, Rokurinsha, and Ganja. Thick, viscous tonkotsu-gyokai soup (pork bone and seafood-based blend). Rich, decadent and deeply satisfying. Back in the tonkotsu gyokai boom days six or seven years ago, Tetsu was known to boast... More
Recommended bowl: O.G. heavy tsukemen
Tetsu is one of Tokyo's original great tonkotsu gyokai tsukemen shops – up there with Tomita, Rokurinsha, and Ganja. Thick, viscous tonkotsu-gyokai soup (pork bone and seafood-based blend). Rich, decadent and deeply satisfying. Back in the tonkotsu gyokai boom days six or seven years ago, Tetsu was known to boast a two-hour line every day. Thankfully, the hype has subsided but the food remains legendary.
Tsukemen noodles typically come 'hiyamori' style, which means they are rinsed in cold water and served slightly cold. Another common option is 'atsumori,' which involves a quick dip back in hot water after a rinsing so that they are served warm. At Tetsu, if you order 'atsumori' your noodles are served in a warm dashi soup. Tetsu also offers yaki-ishi, a hot stone that you can drop into your soup at any time to heat it back up. If you leave it in long enough, the stone will bring your soup back up to a boil.
There are no gimmicks or games at Tetsu. The shop interior is plain and functional. It's all about glorious noodles and deep, bold soup.
Tetsu has launched several locations around Tokyo, Saitama, and Kanagawa since the flagship opened in 2005. The original shop remains the best, of course. Expect at least a short wait for a seat. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Tenkin (らーめんや天金 四条店) at Tenkin (らーめんや天金 四条店)
Recommended bowl: Asahikawa OG
Open since 1952, this shop battles neck and neck with Hachiya for bragging rights over most-liked bowl in Asahikawa. The soup is made via a two-day process that includes boiling pork and chicken bones, before adding a rich shoyu that's made from the juices that come from roasting the pork chashu. The head shop is located... More
Recommended bowl: Asahikawa OG
Open since 1952, this shop battles neck and neck with Hachiya for bragging rights over most-liked bowl in Asahikawa. The soup is made via a two-day process that includes boiling pork and chicken bones, before adding a rich shoyu that's made from the juices that come from roasting the pork chashu. The head shop is located out near Minami-Nagayama station, but most people crush the more conveniently located Shijō branch, just a short walk from Asahikawa station. Aside from the shoyu, the miso ramen is also a popular choice amongst customers. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Ten to Sen (スパイスラーメン 点と線.) at Ten to Sen (スパイスラーメン 点と線.)
Recommended bowl: Soup curry style
Master Kawabata-san worked at a Japanese soup curry restaurant for 10 years before opening a ramen shop in July 2017. A bit hidden off the main street, down an alleyway and up some stairs is where you'll find this minimalistic shop. The master's prior work history prevails strongly in the bowls, which come loaded... More
Recommended bowl: Soup curry style
Master Kawabata-san worked at a Japanese soup curry restaurant for 10 years before opening a ramen shop in July 2017. A bit hidden off the main street, down an alleyway and up some stairs is where you'll find this minimalistic shop. The master's prior work history prevails strongly in the bowls, which come loaded with various spices and fragrances. Toppings include fresh flowers, coriander, sliced onions, nuts, and burdock root. A unique bowl of ramen that soup curry fans will surely enjoy. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Tantan Tiger (タンタンタイガー) at Tantan Tiger (タンタンタイガー)
Recommended bowl: Maze style w/ spices
Master Higashi-san briefly worked at the famous tantanmen restaurant Aun in Yushima before opening his own shop in the latter half of 2016. Here he offers a fresh take on shirunashi tantanmen — ramen noodles served over a bed of sauce and chili oil, and topped with various spices and toppings, such as Szechuan... More
Recommended bowl: Maze style w/ spices
Master Higashi-san briefly worked at the famous tantanmen restaurant Aun in Yushima before opening his own shop in the latter half of 2016. Here he offers a fresh take on shirunashi tantanmen — ramen noodles served over a bed of sauce and chili oil, and topped with various spices and toppings, such as Szechuan peppercorns, coriander, shrimp, and spiced meat. You'll be asked to select your desired heat level, which comes courtesy from four different house-made chili oils. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Tantan (タンタン ) at Tantan (タンタン )
Recommended bowl: Hachioji legend
A legendary Hachioji ramen shop open since 1980, and run by the mother of another legendary Hachioji shop, Minmin. Only open for lunch; long lines daily. The menu is super simple, serving your typical Hachioji-style ramen with a light shoyu base, thin slices of chashu, thin noodles, and white onion. Most customers... More
Recommended bowl: Hachioji legend
A legendary Hachioji ramen shop open since 1980, and run by the mother of another legendary Hachioji shop, Minmin. Only open for lunch; long lines daily. The menu is super simple, serving your typical Hachioji-style ramen with a light shoyu base, thin slices of chashu, thin noodles, and white onion. Most customers go with the chashumen until it sells out (which it always does). For Hachioji-style ramen, this is about as good as it gets. Less