Restaurants
- Abram Plaut added a new meal Ramen at Mutekiya (無敵家) at Mutekiya (無敵家)
Recommended bowl: Mainstream tonkotsu
Tonkotsu shop that regularly draws long lines of tourists. The soup here is made three times a day, using large quantities of quality pork bones, boiled for over 16 hours. After being boiled it is filtered twice using an ultra fine mesh strainer, creating a somewhat sweet and rich yet surprisingly light soup. The... More
Recommended bowl: Mainstream tonkotsu
Tonkotsu shop that regularly draws long lines of tourists. The soup here is made three times a day, using large quantities of quality pork bones, boiled for over 16 hours. After being boiled it is filtered twice using an ultra fine mesh strainer, creating a somewhat sweet and rich yet surprisingly light soup. The noodles are short, special ordered using a particular kind of wheat from Hokkaido. A plethora of condiments on the counter allow for easy customizing. There are some imposter shops in other countries that have taken the name, but this is the one and only original. Open over 25 years. Less
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- Abram Plaut added a new meal Dinner at ひじり屋 at Hijiriya
支那そば+辛ネギ / Shinasoba + Kara-Negi / Hijiriya — Nishi-Shinjuku, Tokyo
Clear shoyu soup contains mostly chicken and niboshi. Classic style thin curly low-hydration noodles. Topped with ajitama, thinly sliced pork belly chashu, menma, nori and spicy negi.
Hijiriya is an old-school Tokyo inspired ramen shop which caters mostly to... More
支那そば+辛ネギ / Shinasoba + Kara-Negi / Hijiriya — Nishi-Shinjuku, Tokyo
Clear shoyu soup contains mostly chicken and niboshi. Classic style thin curly low-hydration noodles. Topped with ajitama, thinly sliced pork belly chashu, menma, nori and spicy negi.
Hijiriya is an old-school Tokyo inspired ramen shop which caters mostly to salarymen. The master’s hobby is keeping pet fish which can be seen in numerous tanks outside the entrance of the shop. 10 seats. Open since November 2004. Less
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- Abram Plaut added a new meal Ramen at Shanghai Xiaochi (上海小吃) at Shanghai Xiaochi (上海小吃)
Recommended bowl: Shanghai in Tokyo
Just finding Shanghai Xiaochi is an adventure in itself. Snuggled away down a narrow alley in the backstreets of Shinjuku Kabukicho. This place has been open since 1993, nights only— until 4:30am, six days a week. Walking in here is like walking into Shanghai. The staff is all Chinese and feel more comfortable... More
Recommended bowl: Shanghai in Tokyo
Just finding Shanghai Xiaochi is an adventure in itself. Snuggled away down a narrow alley in the backstreets of Shinjuku Kabukicho. This place has been open since 1993, nights only— until 4:30am, six days a week. Walking in here is like walking into Shanghai. The staff is all Chinese and feel more comfortable speaking Mandarin than Japanese or English. There is a full Chinese menu, including seasonal hairy crabs and exotic insects, but for ramen, the house recommended 'tomato iri ramen' does the job. The soup is a clear stock made from chickens, pig bones and pig tongues. Medium width straight noodles, tomatoes and Chinese leafy vegetable. Other bowls like Tantanmen, etc., are available too. Less
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- Abram Plaut added a new meal Dinner at あきひで at Ramenya Akihide (らーめんや亜喜英)
並 ラーメン肉増し / Nami Ramen Niku-Mashi / Ramen Akihide — Ichijoji, Kyoto
High-viscosity soup is made from pork bones, chicken bones and water only. Customers have the option of taking it straight, smooth or blending it ‘half and half’ with a light katsuobushi dashi. Medium-thin low hydration noodles are supplied by the local purveyor... More
並 ラーメン肉増し / Nami Ramen Niku-Mashi / Ramen Akihide — Ichijoji, Kyoto
High-viscosity soup is made from pork bones, chicken bones and water only. Customers have the option of taking it straight, smooth or blending it ‘half and half’ with a light katsuobushi dashi. Medium-thin low hydration noodles are supplied by the local purveyor Menya Teigaku. Topped with two types of pork chashu (sauteed in a frying pan), spicy menma and negi.
Master Morishima-san previously worked with French cuisine as well as a ramen franchise restaurant before dedicating his life to ramen. He now runs his own shop with the help of his wife. Shop hours are random, the only way of knowing for sure is by checking X (Twitter). Nine seats. Open since October 5th, 2005. Less
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- Abram Plaut added a new meal Ramen at Kanaya (ラーメンかなや) at Noko Ramen Kanaya (濃厚ラーメン かなや)
Recommended bowl: Tonkotsu & Taiwan Maze
Kanaya serves up two main styles of ramen-- a rich tonkotsu and a Taiwan mazemen. The tonkotsu comes with optional black burnt garlic oil, and the Taiwan mazesoba is served without soup, instead paired with toppings like spiced meat, garlic, chives, and a raw egg yolk. Thick noodles ordered from Hōka Shokuhin.... More
Recommended bowl: Tonkotsu & Taiwan Maze
Kanaya serves up two main styles of ramen-- a rich tonkotsu and a Taiwan mazemen. The tonkotsu comes with optional black burnt garlic oil, and the Taiwan mazesoba is served without soup, instead paired with toppings like spiced meat, garlic, chives, and a raw egg yolk. Thick noodles ordered from Hōka Shokuhin. This shop was opened as a collaborative project by two masters that came from other well known shops. Open since February 2018. Less
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- Abram Plaut added a new meal Ramen at Fujimaru (藤丸) at Fujimaru (藤丸)
Recommended bowl: Shio tsukemen
Small simple ramen shop located deep in the Nakano maze of alleyways just north of the station. The soup is a tori (chicken) paitan base, with options for niboshi (fish) as well. It's light and smooth, paired with a choice of shio or shoyu tare, along with either ramen or tsukemen. Noodles are supplied by Nakano based... More
Recommended bowl: Shio tsukemen
Small simple ramen shop located deep in the Nakano maze of alleyways just north of the station. The soup is a tori (chicken) paitan base, with options for niboshi (fish) as well. It's light and smooth, paired with a choice of shio or shoyu tare, along with either ramen or tsukemen. Noodles are supplied by Nakano based Taisei Shokuhin. Spicy offerings too. Open since 2009. Less
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- Abram Plaut added a new meal Dinner at ラーメン軍団 at Rekishiwokizame Tenrikaido
重厚つけ麺 / Jūkō Tsukemen / Menshō Jūkō Gundan — Ichijoji, Kyoto
Rich tonkotsu-gyokai soup is made from pork bones and dried seafood. Noodles were previously provided by both Teigaku and Takara, but now they are housemade. Topped with pork chashu and negi.
Master Ishida-san is a Kyoto native who had a previous career as an office... More
重厚つけ麺 / Jūkō Tsukemen / Menshō Jūkō Gundan — Ichijoji, Kyoto
Rich tonkotsu-gyokai soup is made from pork bones and dried seafood. Noodles were previously provided by both Teigaku and Takara, but now they are housemade. Topped with pork chashu and negi.
Master Ishida-san is a Kyoto native who had a previous career as an office worker. After eating most of the ramen shops in Kyoto he decided to start his own website (around the year 2002) titled ‘Ramen Gundan’ (Ramen Army). He worked as an office worker for 10 years, then purchased a property in the Ichijoji area of Kyoto with the intention opening his own ramen shop. He is basically self taught, only receiving some advice from other ramen masters. At one time he had part time staff to help him, but now he runs the shop solo. The inspiration for the menu comes from the Kansai ramen shops Marioryu and Muteppo. Originally the shop was called ‘Ramen Gundan,’ but after a brief closure and renovation in 2016 he changed the name to ‘Mensho Jūkō Gundan.’ Nine seats. Open since 2007. Less
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Recommended bowl: Excellent Jiro branch
This location in Hibarigaoka is one of the highest ranked Ramen Jiro shops in Japan, which includes over 40 outposts in the Kanto region alone. Each shop serves the same basic Jiro style, but as is widely known, each Jiro shop has certain subtleties and adjustments to taste that make some standout more than others.... More
Recommended bowl: Excellent Jiro branch
This location in Hibarigaoka is one of the highest ranked Ramen Jiro shops in Japan, which includes over 40 outposts in the Kanto region alone. Each shop serves the same basic Jiro style, but as is widely known, each Jiro shop has certain subtleties and adjustments to taste that make some standout more than others. The bowls here are no pushover, with slabs of pork, bean sprouts and cabbage piled high over a salty and rich tonkotsu shoyu soup. Like some other Jiro shops, this branch offers no spoons, no napkins, no toothpicks. Open since 2006. Less
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中華そば / Chūka Soba / Mendokoro Tomo Premium — Akasaka, Tokyo
Rich chicken and pork tonkotsu soup is made with yaki ago (grilled flying fish) sourced from Nagasaki Prefecture. The shoyu tare combines whole soybean soy sauce with light soy sauce by Yagisawa Shōten in Iwate Prefecture. Each bowl also contains yaki ago flavor oil. Thin straight... More
中華そば / Chūka Soba / Mendokoro Tomo Premium — Akasaka, Tokyo
Rich chicken and pork tonkotsu soup is made with yaki ago (grilled flying fish) sourced from Nagasaki Prefecture. The shoyu tare combines whole soybean soy sauce with light soy sauce by Yagisawa Shōten in Iwate Prefecture. Each bowl also contains yaki ago flavor oil. Thin straight low hydration noodles are by Mikawaya Seimen. Topped with rare pork chashu, menma, spinach, red onions, two types of negi, naruto and nori.
This is the second store (and brand) of the ramen shop Akasaka Mendokoro Tomo, run by a music company called Tomo Music Co., Ltd. Store manager Ayumi Suzuki has been working in ramen shops since she was 16 years old. 28 seats. Open since November 23rd, 2023 @tomo_premium Less
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- Abram Plaut added a new meal Ramen at Hasumi (蓮爾) at Hasumi (蓮爾)
Recommended bowl: Ultra thick noodles
This Jiro inspired shop serves its bowls with extra thick housemade noodles, served al dente. The bowl contains just a small amount of the salty strong tonkotsu shoyu soup, less than most Jiro style shops. Optional toppings include beans sprouts, diced onions, garlic and fish powder.