Restaurants
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 Ryūhou (新函館ラーメン 龍鳳) at Ryūhou (新函館ラーメン 龍鳳)
Recommended bowl: Corn butter shio
Ryuhou is family owned and run by a father and son, serving Hakodate-style shio ramen with optional butter and corn toppings. The soup is your typical pork and chicken clear broth, with noodles ordered via Okada Seimen. Originally this shop was located near the Hakodate racecourse for 30-40 years, but several years... More
Recommended bowl: Corn butter shio
Ryuhou is family owned and run by a father and son, serving Hakodate-style shio ramen with optional butter and corn toppings. The soup is your typical pork and chicken clear broth, with noodles ordered via Okada Seimen. Originally this shop was located near the Hakodate racecourse for 30-40 years, but several years back they relocated to a spot on Daimon Yokocho street, just a few minutes walk from Hakodate station. Less
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- Abram Plaut added a new meal Ramen at Rinsan (りんさん) at Rinsan (りんさん)
Recommended bowl: 70+ year-old recipe
Rinsan is beloved amongst locals because the recipe has not changed since the shop opened in 1948. Run by a husband and wife team, the recommended bowl is the Hakodate-style shio ramen. The soup is a clear broth of pork, chicken bones and kombu sourced from southern Hokkaido. Thin, straight noodles and handmade... More
Recommended bowl: 70+ year-old recipe
Rinsan is beloved amongst locals because the recipe has not changed since the shop opened in 1948. Run by a husband and wife team, the recommended bowl is the Hakodate-style shio ramen. The soup is a clear broth of pork, chicken bones and kombu sourced from southern Hokkaido. Thin, straight noodles and handmade fried gyoza on the side. Authentic Hakodate. Less
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- Abram Plaut added a new meal Ramen at Enji (つけ麺 えん寺 吉祥寺総本店) at Tsukemen Enji Kichijoji Sohonten (つけ麺 えん寺)
Recommended bowl: Veggie-pottage tsukemen
A respected shop known for its tsukemen served with a thick vegetable pottage soup. The soup is complex, containing an array of ingredients, such as pork, chicken, mackerel, niboshi, shrimp, vegetables and other secret ingredients. Customers get to choose from three different types of house-made noodles. One... More
Recommended bowl: Veggie-pottage tsukemen
A respected shop known for its tsukemen served with a thick vegetable pottage soup. The soup is complex, containing an array of ingredients, such as pork, chicken, mackerel, niboshi, shrimp, vegetables and other secret ingredients. Customers get to choose from three different types of house-made noodles. One is thick-cut made with domestic wheat, one is a chewier style 'mochi mochi' with a wheat blend, and the last contains wheat germ. The wheat germ 'haiga-men' is recommended. Originally opened in Koenji in 2008, the flagship and highest ranked branch has been located in Kichijoji since 2010. The brand has four branches in total in Tokyo. Less
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- Abram Plaut added a new meal Ramen at Ramen Jiro Shinagawa (ラーメン二郎 品川店) at Ramen Jiro Shinagawa Ten (ラーメン二郎)
Recommended bowl: Sizeable meat
The master here trained at the head Jiro shop in Mita. Unlike some Jiro shops, two to three pieces of chashu come in the standard bowls here, which are already quite large by Jiro standards. The standard bowl on the menu is the Shō (small), but don't be fooled — it's a monster. Rich, salty tonkotsu shoyu soup with... More
Recommended bowl: Sizeable meat
The master here trained at the head Jiro shop in Mita. Unlike some Jiro shops, two to three pieces of chashu come in the standard bowls here, which are already quite large by Jiro standards. The standard bowl on the menu is the Shō (small), but don't be fooled — it's a monster. Rich, salty tonkotsu shoyu soup with Jiro's signature bean sprouts, cabbage, heaps of pork, back fat and garlic. Double pork options are available for the adventurous. Housemade noodles served slightly and on the soft side. Open since 1997. Less
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- Abram Plaut added a new meal Ramen at Tagamiya (田上家) at Yokohama Ramen Tagamiya (横浜ラーメン 田上家)
Recommended bowl: IEKEI Chashumen
Run by master Tagami-san, Tagamiya is one of the more acclaimed bowls of Yokohama IEKEI in Kanagawa. Rich, smooth tonkotsu shoyu soup with chicken oil. Noodles supplied by Sakai Seimen, with the permission of og IEKEI shop Yoshimuraya. The pork chashu is hang-smoked on a hook. Somewhat rare for IEKEI shops, which... More
Recommended bowl: IEKEI Chashumen
Run by master Tagami-san, Tagamiya is one of the more acclaimed bowls of Yokohama IEKEI in Kanagawa. Rich, smooth tonkotsu shoyu soup with chicken oil. Noodles supplied by Sakai Seimen, with the permission of og IEKEI shop Yoshimuraya. The pork chashu is hang-smoked on a hook. Somewhat rare for IEKEI shops, which are very labor intensive (lots of heavy stirring of the slow-cooked pork bone soup), Tagami-san runs his shop solo. Open since 2014. Less
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- Abram Plaut added a new meal Dinner at 岐阜屋 at Ghifu-ya
もやしそば / Moyashi Soba / Gifuya — Shinjuku, Tokyo
Shoyu soup is served from a stockpot containing chicken bones, niboshi and whole negi. Flat style noodles are homemade at a factory in Koenji owned by the restaurant’s parent company. Topped with wok-fried bean sprouts, onions, carriots and negi. Fried gyoza on the side.
Gifuya is... More
もやしそば / Moyashi Soba / Gifuya — Shinjuku, Tokyo
Shoyu soup is served from a stockpot containing chicken bones, niboshi and whole negi. Flat style noodles are homemade at a factory in Koenji owned by the restaurant’s parent company. Topped with wok-fried bean sprouts, onions, carriots and negi. Fried gyoza on the side.
Gifuya is a Chinese style izakaya and ramen shop located in Shinjuku Omoide Yokocho. This small alleyway came to life as a black market sometime in 1946, shortly after WWII. The original Gifuya owner was said to be from Gifu Prefecture (hence the name) and returned to Japan from Manchuria after the war ended. The shop was first a noodle manufacturer and wholesaler, also offering Chinese style dishes based on simple salt seasoning. The 2nd generation owner trained in Yokohama Chinatown and the current 4th generation owner trained at a high-end Chinese restaurant. Open 9am to 2am. 55 seats. Since 1947. Less
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- Abram Plaut added a new meal Ramen at Manmarutei (中華そば まんまるてい) at Manmarutei (中華そば まんまるてい)
Recommended bowl: Hakodate kelp
A simple shop run by a husband and wife team. The soup contains chicken bones, katsuo, vegetables and kombu sourced locally near Hakodate. The noodles are housemade on site. The recommended bowl is the shoyu ramen, which comes with a side of kombu to add to your bowl. No MSG.
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- Abram Plaut added a new meal Dinner at バーゴリラ at Bargorilla
ラーメン / Ramen / Bar Gorilla — Shimokitazawa, Tokyo
Jiro-inspired ramen contains pork bone based shoyu soup with pork back fat. Noodles are provided by Muramen, a purveyor based in Setagaya. Kombu is marinated in the shoyu tare for multiple days, adding extra umami. Finished with pork belly chashu, bean sprouts, cabbage, ajitama and tare... More
ラーメン / Ramen / Bar Gorilla — Shimokitazawa, Tokyo
Jiro-inspired ramen contains pork bone based shoyu soup with pork back fat. Noodles are provided by Muramen, a purveyor based in Setagaya. Kombu is marinated in the shoyu tare for multiple days, adding extra umami. Finished with pork belly chashu, bean sprouts, cabbage, ajitama and tare drizzle. No msg or chemical additives. Housemade beef jerky served on the side with capers.
Master Yuichi Yoshii-san has been running Bar Gorilla in Shimokitazawa for over 20 years. At some point he helped work at the Jiro style shop Ramen Riku in Setagaya-ku, later creating the Gorilla Ramen concept and adding ramen to the bar menu (around 12 years ago). 10 seats. Open since 2004 @bargorilla Less
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- Abram Plaut added a new meal Ramen at Mame-san (マメさん) at Mame-san (マメさん)
Recommended bowl: Old school shio
This shop serves up both old school and new school styles of Hakodate shio ramen. The soup base contains pork, vegetables and kombu — no msg. The new school style bowls come with a fish element added to the soup as well. Noodles are supplied by Okada Seimen and are hand-cut locally. The shop opened in 1968 but moved... More
Recommended bowl: Old school shio
This shop serves up both old school and new school styles of Hakodate shio ramen. The soup base contains pork, vegetables and kombu — no msg. The new school style bowls come with a fish element added to the soup as well. Noodles are supplied by Okada Seimen and are hand-cut locally. The shop opened in 1968 but moved to a new location in 2013. The name Mame-san is the nickname of the OG company president, Okada-san's son, who inherited the company. Less