Restaurants
- Abram Plaut added a new meal Dinner at 十八番 - おはこ at Ohako
わんたんめん / Wontonmen / Ohako — Nogata, Tokyo
Clear shoyu soup is made from slowly simmering pig trotters, chicken feet, scallops, kombu, katsuobushi and vegetables. Medium-width curly aodake noodles are handmade by the master each morning using a bamboo pole. Topped with pork loin chashu, menma, negi and wontons. Housemade gyoza, shumai,... More
わんたんめん / Wontonmen / Ohako — Nogata, Tokyo
Clear shoyu soup is made from slowly simmering pig trotters, chicken feet, scallops, kombu, katsuobushi and vegetables. Medium-width curly aodake noodles are handmade by the master each morning using a bamboo pole. Topped with pork loin chashu, menma, negi and wontons. Housemade gyoza, shumai, cha-han and subuta (sweet and sour pork) on the side.
Ohako is a machi chūka style restaurant with a 60+ year history. Over 20 different dishes are on the menu. The original master trained at the shop Teuchi Chūka Koyo in Kagurazaka (now closed), second-generation master Junji Kataoka-san now runs the shop with his wife. 20 seats. Open since 1963. Less
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- Abram Plaut added a new meal Ramen at RAMEN 1/20 (RAMEN にじゅうぶんのいち) at Ramen 1/20 (Ramen にじゅうぶんのいち)
Recommended bowl: Whole chicken soup
The master here was born in Hokkaido, but raised in Kyushu. He trained at the well known Asahikawa-based chain, Santouka. Here he serves a shio or shoyu based tori soba made with whole chickens and chicken oil. Noodles are supplied by Teigaku, based in Kyoto. The name of the shop comes from the master's birthday,... More
Recommended bowl: Whole chicken soup
The master here was born in Hokkaido, but raised in Kyushu. He trained at the well known Asahikawa-based chain, Santouka. Here he serves a shio or shoyu based tori soba made with whole chickens and chicken oil. Noodles are supplied by Teigaku, based in Kyoto. The name of the shop comes from the master's birthday, January 20th. Open since 2012. Less
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- Abram Plaut added a new meal Ramen at Kousagi (らーめん 子うさぎ) at Kousagi (らーめん 子うさぎ)
Recommended bowl: Housemade spice sauce
Second concept of the shop Usagi, located in Shibuya, run by Master Doumyo-san. House-made original chili oil contains various vegetables and roasted spices, combined with house-made tahini paste made from roasted sesame seeds. Toppings include spiced minced pork and negi.
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Recommended bowl: Sardine oil
The master here trained under the well known Tanaka Shouten ramen group. Highly recommended is the Niboshi chuka soba, served with a clear shoyu soup and sardine oil. Also recommended is adding the negi topping on the sauced and thinly sliced Japanese leeks. Help yourself to the spicy house-made pickles on the counter.... More
Recommended bowl: Sardine oil
The master here trained under the well known Tanaka Shouten ramen group. Highly recommended is the Niboshi chuka soba, served with a clear shoyu soup and sardine oil. Also recommended is adding the negi topping on the sauced and thinly sliced Japanese leeks. Help yourself to the spicy house-made pickles on the counter. Open since November 2017. Less
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- Abram Plaut added a new meal Dinner at Nishisugamo at Tsukemen Jindagi (つけ麺 神儺祁)
味玉魚雷つけ麺 / Ajitama Gyorai Tsukemen / Tsukemen Jindagi — Nishi-Sugamo, Tokyo
Tonkotsu-gyokai dipping soup contains pork bones, chicken bones, niboshi and katsuobushi, simmered for 17 hours. The tare sauce is a result of trail and error, using a blend of seasonings and multiple types of shoyu. A special spicy miso and spicy oil are made... More
味玉魚雷つけ麺 / Ajitama Gyorai Tsukemen / Tsukemen Jindagi — Nishi-Sugamo, Tokyo
Tonkotsu-gyokai dipping soup contains pork bones, chicken bones, niboshi and katsuobushi, simmered for 17 hours. The tare sauce is a result of trail and error, using a blend of seasonings and multiple types of shoyu. A special spicy miso and spicy oil are made with several types of chili peppers. Noodles are supplied by Mikawaya Seimen. Topped with ajitama, pork chashu, bamboo shoots, negi, nori and yuzu.
Tsukemen Jindagi is the first Tokyo branch of the popular Kumamoto brand Tsukemen Gyorai. The name Jindagi (zindagee) means ‘life’ in Hindi. Shop manager Miyawaki-san worked at the Gyorai flagship in Kumamoto until he graduated from school and moved to Tokyo, getting hired as a systems engineer. When the Gyorai group finally expanded to Tokyo, he quit his job and trained once again (at the Kumamoto flagship) to help open the Tokyo branch. Ten seats. Since November 5th, 2022 @jindagitokyo Less
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- Abram Plaut added a new meal Ramen at ShinShin (博多らーめん ShinShin 天神本店) at ShinShin (博多らーめん ShinShin 天神本店)
Recommended bowl: Saga Pork & Chicken
Master Nakamuta-san trained at a ramen street cart (yatai) for over ten years before opening what is now the head Shinshin flagship in 2003. The soup is made from pork and chicken from Saga prefecture, along with vegetables also sourced locally in Kyushu. The noodles are special ordered from Kawabe Shokuhin, and... More
Recommended bowl: Saga Pork & Chicken
Master Nakamuta-san trained at a ramen street cart (yatai) for over ten years before opening what is now the head Shinshin flagship in 2003. The soup is made from pork and chicken from Saga prefecture, along with vegetables also sourced locally in Kyushu. The noodles are special ordered from Kawabe Shokuhin, and made thinner than most other shops in Hakata. Now with multiple branches in Kyushu. Less
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- Abram Plaut added a new meal Ramen at Shima Shima Tom (シマシマトム) at Shima Shima Tom (シマシマトム)
Recommended bowl: Beef bone soup
Shima Shima Tom specializes in 100% beef base ramen. Although not so common, nowadays master Takashi is quick to point out that at one time it was more popular (before mad cow disease). Master Takahashi trained at Houkiya in Kanagawa before opening this shop in 2013. The soup is made from 100% Japanese beef bones, with... More
Recommended bowl: Beef bone soup
Shima Shima Tom specializes in 100% beef base ramen. Although not so common, nowadays master Takashi is quick to point out that at one time it was more popular (before mad cow disease). Master Takahashi trained at Houkiya in Kanagawa before opening this shop in 2013. The soup is made from 100% Japanese beef bones, with beef fat and a choice of shio or the recommended shoyu tare. Tsukemen is also available. The bowl comes topped with stewed gyu-suji (beef tendon). Noodles special ordered and delivered daily from a small purveyor-- Hachio Kikaku, based in Ibaraki prefecture. Go for rice or a beef bowl on the side to pair with your soup. Simple but spacious shop with friendly staff. Less
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- Abram Plaut added a new meal Ramen at Ramen Hachi (らーめん八) at Ramen Hachi (らーめん八)
Recommended bowl: Hacchan roots
Deep Kyushu ramen shop serving Hakata style ramen. The master here trained at Hachhan in Dazaifu, an esteemed shop, and this style falls right in line with the same style of ramen served at Hacchan. The dashi soup is sweet and flavorful, with a clean tonkotsu taste. Delicious, straightforward Hakata style noodles with... More
Recommended bowl: Hacchan roots
Deep Kyushu ramen shop serving Hakata style ramen. The master here trained at Hachhan in Dazaifu, an esteemed shop, and this style falls right in line with the same style of ramen served at Hacchan. The dashi soup is sweet and flavorful, with a clean tonkotsu taste. Delicious, straightforward Hakata style noodles with your typical condiments on the side. Most customers opt for the set with fried rice on the side. Open since 2005. Less
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- Abram Plaut added a new meal Ramen at Isoji (麺恋処 いそじ) at Menkoidokoro Isoji (麺恋処 いそじ)
Recommended bowl: Tapioca noodles
Located on a quiet neck of Yoyogi, Isoji opened in 2007. The OG master previously trained as an Italian chef, then learned how to make ramen himself. He opened Isoji just before he turned 50, and has now gone on to open his second branch (Kiraku) in Shimbashi. His first disciple runs Isoji. The soup is a light tonkotsu... More
Recommended bowl: Tapioca noodles
Located on a quiet neck of Yoyogi, Isoji opened in 2007. The OG master previously trained as an Italian chef, then learned how to make ramen himself. He opened Isoji just before he turned 50, and has now gone on to open his second branch (Kiraku) in Shimbashi. His first disciple runs Isoji. The soup is a light tonkotsu gyokai, made from a double soup containing pork, chicken, beef, niboshi and gyokai. The noodles are handmade using tapioca, and the noodle machine can be seen in the back of the shop. Aside from ramen and tsukemen, there is also miso ramen, miso tsukemen, and jiro style ramen. Less
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- Abram Plaut added a new meal Ramen at Mintei (珉亭) at Mintei (珉亭)
Recommended bowl: Since 1964
Open since 1964, the same year as the Tokyo olympics, this shop has now become somewhat of a symbol of the Shimokitazawa neighborhood. The OG master was a military policeman and opened Mintei after the war. The current master is Ayuzawa-san, son-in-law of the OG master. The popular items here are Edokko Ramen, Cha-han and... More
Recommended bowl: Since 1964
Open since 1964, the same year as the Tokyo olympics, this shop has now become somewhat of a symbol of the Shimokitazawa neighborhood. The OG master was a military policeman and opened Mintei after the war. The current master is Ayuzawa-san, son-in-law of the OG master. The popular items here are Edokko Ramen, Cha-han and Gyoza. The ramen is very simple with a plain shoyu soup, hot and sour cabbage on the top (ra-pa-sai). The shop has an old school feel, as if nothing has changed in decades. For nostalgic blue-collar dining, Mintei screams authenticity. Less