Restaurants
- Abram Plaut added a new meal Ramen at Sawa (中華そば さわ) at Sawa (中華そば さわ)
Recommended bowl: Chūka & wontonmen
Chūka Soba Sawa is a simple shop serving up clean Tokyo style shoyu and shio ramen with wontons. The soup is a clear blend of chicken, pork and fish with noodles provided by Mikawaya Seimen. Diners can choose wontonmen for toppings or get the tokusei which comes laden with extra chashu, egg, and a few wontons.... More
Recommended bowl: Chūka & wontonmen
Chūka Soba Sawa is a simple shop serving up clean Tokyo style shoyu and shio ramen with wontons. The soup is a clear blend of chicken, pork and fish with noodles provided by Mikawaya Seimen. Diners can choose wontonmen for toppings or get the tokusei which comes laden with extra chashu, egg, and a few wontons. The chashu gohan rice bowl is recommended. White rice under cubes of torched pork surrounding a rich orange egg yolk. Only open for lunch, 11am-3pm. Check Twitter for updates regarding shop hours and holidays: @2nz4LWbqqE32Mzl Less
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- Abram Plaut added a new meal Ramen at Sakaeya Honten (栄屋本店) at Sakaeya Honten (栄屋本店)
Recommended bowl: Chilled ramen
Sakaeya Honten's claim to fame is that it was the first ramen shop in Yamagata prefecture (and perhaps one of the first in all of Japan) to serve 'Hiyashi Ramen', or chilled ramen. The soup is made from kombu, katsuo (skipjack tuna) and beef, along with sesame oil. Noodles are supplied by Sakai Seimenjō. Originally... More
Recommended bowl: Chilled ramen
Sakaeya Honten's claim to fame is that it was the first ramen shop in Yamagata prefecture (and perhaps one of the first in all of Japan) to serve 'Hiyashi Ramen', or chilled ramen. The soup is made from kombu, katsuo (skipjack tuna) and beef, along with sesame oil. Noodles are supplied by Sakai Seimenjō. Originally opened by master Abe-san in 1932, with ramen first going on the menu in 1949. After numerous requests from regular customers, chilled ramen was created and put on the menu in 1952. Current master is fourth generation. Less
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- Abram Plaut added a new meal Ramen at Saichi (麺や佐市) at Menya Saichi (麺や 佐市)
Recommended bowl: Oyster ramen
Saichi serves a creamy oyster ramen made with a soup containing whole chickens, chicken bones, chicken feet, katsuo and fresh oysters sourced from Hiroshima. The oysters themselves are mashed into the soup, with about eight oysters going into one bowl of ramen. Also in the soup are Japanese leeks, garlic, onions and ginger.... More
Recommended bowl: Oyster ramen
Saichi serves a creamy oyster ramen made with a soup containing whole chickens, chicken bones, chicken feet, katsuo and fresh oysters sourced from Hiroshima. The oysters themselves are mashed into the soup, with about eight oysters going into one bowl of ramen. Also in the soup are Japanese leeks, garlic, onions and ginger. The whole soup stock simmers for about 15 hours. The shoyu tare contains Kondō Jozō brand shoyu, purchased from a small purveyor based in Tokyo. Noodles are supplied by Maruyama Seimen. Some of the toppings include nori seaweed, radish sprouts, and oysters. Master Tohōda-san is from Hiroshima prefecture and is a self taught ramen chef, although the shop itself is run by a French restaurant group. Open since September 2012. Less
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Recommended bowl: Famous miso
Originally opened in 1958 by master Kazumi Satou, the now famous spicy miso ramen was not added to the menu until 1960. Master Satou-san was inspired by his son who would eat leftover ramen soup at home with miso. The soup stock is made from pork bones, chicken bones, niboshi, onions and carrots, cooked for six to seven... More
Recommended bowl: Famous miso
Originally opened in 1958 by master Kazumi Satou, the now famous spicy miso ramen was not added to the menu until 1960. Master Satou-san was inspired by his son who would eat leftover ramen soup at home with miso. The soup stock is made from pork bones, chicken bones, niboshi, onions and carrots, cooked for six to seven hours. The noodles are house-made, in a noodle room located just across the street. The bowls also contain Yamagata miso, garlic, and local akayu chili. Shop is now third generation with multiple branches including some copycat shops in other areas of Japan. One of the most famous ramen shops in Yamagata, drawing long lines daily. Less
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Recommended bowl: Jiro + chashu
Another highly ranked Jiro branch, serving the infamous salty and greasy tonkotsu shoyu soup with the optional garlic. The master here trained at the head Jiro shop in Mita, and opened this outpost in 2002. Unique to this shop is the chashu, which comes both sliced and chopped in each bowl. Thick cut noodles are made... More
Recommended bowl: Jiro + chashu
Another highly ranked Jiro branch, serving the infamous salty and greasy tonkotsu shoyu soup with the optional garlic. The master here trained at the head Jiro shop in Mita, and opened this outpost in 2002. Unique to this shop is the chashu, which comes both sliced and chopped in each bowl. Thick cut noodles are made in the shop on a noodle machine in plain site of the customers. The 'small' (it's not small) size is recommended for first-time customers. Less
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- Abram Plaut added a new meal Ramen at Menkoi Dokoro Kiraku (麺恋処 き楽) at Menkoi Dokoro Kiraku (麺恋処 き楽)
Recommended bowl: Light tonkotsu gyokai
This shop serves a light tonkotsu gyokai soup, using pork, chicken, beef and gyokai (dried fish) in the stock. The noodles are house-made on a noodle machine in the back of the shop. Ramen and tsukemen are both staples, with other specials and seasonal dishes making appearances as well. The master here previously... More
Recommended bowl: Light tonkotsu gyokai
This shop serves a light tonkotsu gyokai soup, using pork, chicken, beef and gyokai (dried fish) in the stock. The noodles are house-made on a noodle machine in the back of the shop. Ramen and tsukemen are both staples, with other specials and seasonal dishes making appearances as well. The master here previously trained as an Italian chef and opened his first ramen shop 'Isoji' in Yoyogi in 2007, just before he turned 50 years old. Kiraku is his second branch, and serves a very similar menu. Open since 2012. Less
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- Abram Plaut added a new meal Ramen at Matsu Shokudō (松食堂) at Matsu Shokudō (松食堂)
Recommended bowl: A local favorite
Matsu Shokudō is located next door to Bannai, the most famous ramen shop in Kitakata. All of the staff at this shop are women. The soup is made from tonkotsu, gyokai, and chicken, otherwise you have a standard-looking bowl of Kitakata-style ramen. The interior is composed of large communal tables and zashiki tatami-style... More
Recommended bowl: A local favorite
Matsu Shokudō is located next door to Bannai, the most famous ramen shop in Kitakata. All of the staff at this shop are women. The soup is made from tonkotsu, gyokai, and chicken, otherwise you have a standard-looking bowl of Kitakata-style ramen. The interior is composed of large communal tables and zashiki tatami-style seating. Almost every day of the year, a line 90% composed of tourists line up to try to the nationally famous Bannai next door — occasionally, over 100 people can be seen waiting. But ask locals which shop is better, and almost all of them will say Matsu Shokudou. Pro tip. Less
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- Abram Plaut added a new meal Ramen at Masuda (中華そば ます田) at Chuuka Soba Masuda (中華そば ます田)
Recommended bowl: Chicken & shoyu
Ramen or tsukemen both available, with a deep shoyu broth made using special brand whole chickens and high end kombu. Noodles are ordered via Kanno Seimen. The master here is good friends with the former shop manager of Hayashida in Shinjuku, and he helped collaborate and produce the menu. Open since March 2018.
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- Abram Plaut added a new meal Ramen at Kyōraku (共楽) at Chuka Soba Kyoraku (中華そば 共楽)
Recommended bowl: Since 1956
Old-school style, somewhat legendary shop in Ginza originally open in 1956. The original shop closed in March 2016, with a renewal opening in May 2019. The house special is a Tokyo style shoyu ramen, with a clear soup of gyokai (fish) and pork topped with just a little bit of pork back fat. Before the shop closed in 2016,... More
Recommended bowl: Since 1956
Old-school style, somewhat legendary shop in Ginza originally open in 1956. The original shop closed in March 2016, with a renewal opening in May 2019. The house special is a Tokyo style shoyu ramen, with a clear soup of gyokai (fish) and pork topped with just a little bit of pork back fat. Before the shop closed in 2016, the noodles and wontons were ordered via a supplier. While the shop was closed, the master's son got a job at another ramen shop and learned how to make noodles. Since the reopen in 2019, the noodles and wontons are now house-made by the master's son. Although there’s a ticket machine in the shop, customers tell the staff their order and give them the money. The staff then buys a ticket for each customer. Less
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- Abram Plaut added a new meal Ramen at Kuroki (饗くろ喜) at Motenashi Kuroki (饗 くろ喜)
Recommended bowl: A real pro
Kuroki is one of the premier ramen shops in Tokyo. The master, Kuroki-san, serves up all sorts of magical creations, ranging from his signature shio ramen to limited specials, which include soups made from such exotics as shellfish and duck. The standard shio comes with a clear soup made from chicken and kombu with a hint... More
Recommended bowl: A real pro
Kuroki is one of the premier ramen shops in Tokyo. The master, Kuroki-san, serves up all sorts of magical creations, ranging from his signature shio ramen to limited specials, which include soups made from such exotics as shellfish and duck. The standard shio comes with a clear soup made from chicken and kombu with a hint of pork. The handmade noodles come in various shapes and sizes, and the toppings are original and exquisite. Kuroki-san is one of those masters not content to do just one thing; he always seems to be trying to push the boundaries. Outstanding attention to detail combined with premium ingredients make this one a winner. Less