Restaurants
半チャーハンとラーメン / Han-Chahan to Ramen / Chūka Ryōri Shinkarō — Nakano-Sakaue, Tokyo
Machi Chūka style shoyu ramen comes with doubutsukei soup and noodles by Yamaguchiya (based in Ikebukuro). Topped with pork chashu, menma, negi, nori and naruto. Half size fried rice set with gyoza on the side.
Chūka Ryōri Shinkarō is... More
半チャーハンとラーメン / Han-Chahan to Ramen / Chūka Ryōri Shinkarō — Nakano-Sakaue, Tokyo
Machi Chūka style shoyu ramen comes with doubutsukei soup and noodles by Yamaguchiya (based in Ikebukuro). Topped with pork chashu, menma, negi, nori and naruto. Half size fried rice set with gyoza on the side.
Chūka Ryōri Shinkarō is run by 80-year old master Tadashige Endo-san, who operates the shop along with his wife. Endo-san lost his father in the war when he was young and was raised by his mother and grandfather. After graduating from junior high school in his hometown of Yamagata, he moved to Tokyo to find work and picked up a job at a restaurant named ‘Teito’ in Kichijoji. It was there he learned how to cook, mastering Japanese, Chinese and Western style dishes. Because of this experience, he not only offers Machi Chūka but also some Japanese and Western items. Open in the same location for over 50 years, most of the customers are regulars and many call Endo-san by his first name. The signboard outside (and on the menu) says ‘King of Taste.’ 26 seats. Open since 1969. Less
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- Abram Plaut added a new meal Dinner at 幸楽 at Akashiya
半チャンラーメン / Han-Chan Ramen / Chūka Ryōri Kouraku — Ōsaki, Tokyo
Shoyu soup contains bone-based broth with ginger, finished with yuzu. Medium width wavy noodles are supplied by an unknown source. Topped with pork chashu, menma, negi, nori, naruto and spinach. Half cha-han (fried rice) set with gyoza and pickles on the side.
Chūka... More
半チャンラーメン / Han-Chan Ramen / Chūka Ryōri Kouraku — Ōsaki, Tokyo
Shoyu soup contains bone-based broth with ginger, finished with yuzu. Medium width wavy noodles are supplied by an unknown source. Topped with pork chashu, menma, negi, nori, naruto and spinach. Half cha-han (fried rice) set with gyoza and pickles on the side.
Chūka Ryōri Kouraku is a family-run Chinese restaurant that has been open for over 80 years. Aside from ramen, popular dishes include omrice, katsudon and mabo tofu. 43 seats. Open since 1941 @kouraku_osaki Less
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中華そば肉と味玉 / Chūka Soba Niku to Ajitama / Chūka Soba Niku to Negi — Higashi-Shinjuku, Tokyo
Shoyu soup uses doubutsukei (bone broth) soup mixed with shellfish. Medium width curly noodles are supplied by Daikokuya. Topped with ajitama, pork chashu and negi. Takikomi Buta Gohan (pork rice bowl) on the side.
First opened in Ekoda,... More
中華そば肉と味玉 / Chūka Soba Niku to Ajitama / Chūka Soba Niku to Negi — Higashi-Shinjuku, Tokyo
Shoyu soup uses doubutsukei (bone broth) soup mixed with shellfish. Medium width curly noodles are supplied by Daikokuya. Topped with ajitama, pork chashu and negi. Takikomi Buta Gohan (pork rice bowl) on the side.
First opened in Ekoda, Tokyo in January of 2022, the shop was originally called ‘Mensho Torimatsu.’ In February of 2023 they closed briefly and rebranded as ‘Ramen Senmon Fuji.’ In October of 2023 the shop closed once again and relocated to Higashi-Shinjuku, opening with the current name and concept. Open until 6:00am six nights a week. Nine seats. Since October 6th, 2023 @nikutonegi_official Less
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- Abram Plaut added a new meal Dinner at Sugamo at Koike no Iekei
全部入りラーメン / Zenbu-iri Ramen / Koike no Iekei — Sugamo, Tokyo
Yokohama style iekei inspired ramen. Tonkotsu-shoyu soup uses pork bones and chicken carcasses. Noodles are housemade by King Seimen. Topped with low-temperature cooked pork chashu, ajitama, seasoned cabbage, onions, spinach and nori. Gyokai Mix Tsukemen also on the menu,... More
全部入りラーメン / Zenbu-iri Ramen / Koike no Iekei — Sugamo, Tokyo
Yokohama style iekei inspired ramen. Tonkotsu-shoyu soup uses pork bones and chicken carcasses. Noodles are housemade by King Seimen. Topped with low-temperature cooked pork chashu, ajitama, seasoned cabbage, onions, spinach and nori. Gyokai Mix Tsukemen also on the menu, with Negi-cha Gohan (rice bowl) on the side.
Master Mizuhara-san runs multiple shops in Tokyo including Ramen Koike, Chūka Soba Nishino, King Seimen, Tsukemen Kinryū, Aidaya and Hongoen. This is the only shop in the group which serves iekei style ramen. Eight seats. Since October 10th, 2022 @koike_no_iekei Less
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サイミン / Saimin / Teshima Restaurant — Kealakekua, Hawaii
Hawaiian saimin combines clear seafood based soup with medium width noodles by S&S, a local Hawaiian brand. Toppings include fried spam, napa cabbage, scrambled egg and kamaboko fish cake. Japanese breakfast on the side.
The history of this establishment dates back to 1929, when... More
サイミン / Saimin / Teshima Restaurant — Kealakekua, Hawaii
Hawaiian saimin combines clear seafood based soup with medium width noodles by S&S, a local Hawaiian brand. Toppings include fried spam, napa cabbage, scrambled egg and kamaboko fish cake. Japanese breakfast on the side.
The history of this establishment dates back to 1929, when Mary Shizuko Teshima opened the F. Teshima General Merchandise Store. First selling housemade ice cream (using ice brought in from Hilo daily), Teshima-san transitioned into serving hot food items like hamburgers and saimin for soldiers during WWII. Rebuilt into a full-scale restaurant in 1957, “Grandma Teshima” ran operations until the age of 105, when she retired to her home just a few steps behind the restaurant. She passed away in 2013 at the age of 106, after working in the kitchen for over 60 years and raising a family that included five children, 12 grandchildren, 25 great grandchildren and seven great-great grandchildren. Today the restaurant is operated by some of the 4th-generation great-grandchildren. Current head chef Jose Ruiz started out as a dishwasher around 40 years ago. 50+ seats. Open since 1929 @teshimas Less
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- Abram Plaut added a new meal Ramen at Jikaseimen Satō (自家製麺 佐藤) at Jikaseimen Satō (自家製麺 佐藤)
Recommended bowl: Niboshi & chicken
Jikaseimen Sato opened in 2013 and is run by master Satō-san, the owner of another reputable Akita shop Jurohei (open since 2010). Inspired by the legendary Jikaseimen Itō, the soup at Satō is a niboshi-heavy blend, rich with umami. Two types of noodles are available: thin and straight, or thick and wavy. Both... More
Recommended bowl: Niboshi & chicken
Jikaseimen Sato opened in 2013 and is run by master Satō-san, the owner of another reputable Akita shop Jurohei (open since 2010). Inspired by the legendary Jikaseimen Itō, the soup at Satō is a niboshi-heavy blend, rich with umami. Two types of noodles are available: thin and straight, or thick and wavy. Both are house-made. Satō-san has his hands on several ramen shops in the prefecture, no doubt one of the new school power players on the Akita ramen scene. Less
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- Abram Plaut added a new meal Dinner at 麺 みつヰ at Mitsui (麺 みつヰ )
醤油 / Shoyu / Men Mitsuwi — Asakusa, Tokyo
Shoyu soup is carefully made from whole chickens, combined with seafood stock and chicken oil. Three types of raw soy sauce go into the shoyu tare, no msg or additives. Housemade noodles contain a unique blend of flours (and whole wheat) from Hokkaido. Pork belly chashu is roasted on a burner, while... More
醤油 / Shoyu / Men Mitsuwi — Asakusa, Tokyo
Shoyu soup is carefully made from whole chickens, combined with seafood stock and chicken oil. Three types of raw soy sauce go into the shoyu tare, no msg or additives. Housemade noodles contain a unique blend of flours (and whole wheat) from Hokkaido. Pork belly chashu is roasted on a burner, while pork loin chashu is cooked at a low temperature and resembles ham. Other toppings feature thick menma, lotus root and negi. Katsudon (with housemade sauce) on the side.
Master Yoichi Murata-san trained at the well known Tokyo ramen shop Shichisai, which has a menu inspired by Kitakata style ramen. It was there that he perfected the art of noodle-making. Men Mitsuwi originally opened in 2016 before closing briefly (in 2022) and moving to a newer location nearby. 10 seats. Since April 19th, 2023 @men.mitsuwi Less
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- Abram Plaut added a new meal Ramen at Jikaseimen Itō (自家製麺 伊藤) at Jikaseimen Itō (自家製麺 伊藤)
Recommended bowl: Niboshi Pioneer
This legendary shop opened in 1988, and according to some sources it was one of the very first shops ever to serve intensely flavored niboshi ramen, with heavy amounts of dried sardines in the soup stock. The shop looks like a house, with the shop on the first floor and living quarters upstairs. Master Itō-san likes... More
Recommended bowl: Niboshi Pioneer
This legendary shop opened in 1988, and according to some sources it was one of the very first shops ever to serve intensely flavored niboshi ramen, with heavy amounts of dried sardines in the soup stock. The shop looks like a house, with the shop on the first floor and living quarters upstairs. Master Itō-san likes to do things his own way, and the shop is barebones with some various items strewn about. He serves an extremely simple bowl, with home-made noodles and niboshi-heavy shoyu soup. No MSG. If you want pork chashu, you need to order it. Itō-san's younger brother now runs the head Itō shop in Tokyo, and his nephew runs a branch in Akabane. The brand has four shops in Tokyo, but this is the og legend. Only open for lunch, 11am-2pm. Not many make it here, but it's an epic experience. Less
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- Abram Plaut added a new meal Ramen at Shōfuku (松福) at Shōfuku (松福)
Recommended bowl: Tonkotsu shoyu
The Shofuku ramen shop brand, specializing in tonkotsu shoyu, now has six outposts in Japan. This is the OG flagship, open since 1995. The soup is 100% pork based, boiled for 10 hours before serving. The noodles are house made, and there are a few different styles available. The bowls look IEKEI inspired, but there... More
Recommended bowl: Tonkotsu shoyu
The Shofuku ramen shop brand, specializing in tonkotsu shoyu, now has six outposts in Japan. This is the OG flagship, open since 1995. The soup is 100% pork based, boiled for 10 hours before serving. The noodles are house made, and there are a few different styles available. The bowls look IEKEI inspired, but there are no direct connections to any of the official IEKEI shops. Pork chashu, spinach, cabbage, nori seaweed and negi on top. Smooth and satisfying. Less
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- Abram Plaut added a new meal Dinner at 洞くつ家 at Dōkutsuya
ラーメン / Ramen / Dōkutsuya — Kichijoji, Tokyo
Yokohama iekei style ramen contains tonkotsu shoyu soup made with copious amounts of pork bones, chicken bones and chicken oil. Noodles are by Sakai Seimen. Standard toppings are pork chashu, nori and spinach. Other topping options available feature cabbage, ajitama, raw eggs, negi and yamakurage... More
ラーメン / Ramen / Dōkutsuya — Kichijoji, Tokyo
Yokohama iekei style ramen contains tonkotsu shoyu soup made with copious amounts of pork bones, chicken bones and chicken oil. Noodles are by Sakai Seimen. Standard toppings are pork chashu, nori and spinach. Other topping options available feature cabbage, ajitama, raw eggs, negi and yamakurage (cloud ear mushrooms).
Master Kosuke Nagai-san trained at the well known Kanagawa iekei shop Rokkakuya before opening this store in the area where he grew up. Open 6am-11pm, six days a week. 20 seats. Since January 14th, 2003. Less