Restaurants
RAMEN KURO 特製 / RAMEN KURO Tokusei / Zweiter Läden — Takadanobaba, Tokyo
Pork bone based soup is combined with a kaeshi made with gyokai soy sauce, charred garlic and fermented cheese. Other ingredients include chili oil and white wine. The soup is not considered miso, shoyu, shio, tonkotsu nor tantan, but a unique and mysterious blend. Noodles... More
RAMEN KURO 特製 / RAMEN KURO Tokusei / Zweiter Läden — Takadanobaba, Tokyo
Pork bone based soup is combined with a kaeshi made with gyokai soy sauce, charred garlic and fermented cheese. Other ingredients include chili oil and white wine. The soup is not considered miso, shoyu, shio, tonkotsu nor tantan, but a unique and mysterious blend. Noodles are provided by Ikemura Seimenjo and shipped in from Osaka. Topped with pork chashu, ajitama, komatsuna (Japanese mustard spinach), negi and radish sprouts.
Zweiter Läden is the Tokyo branch of KÜCHE, a tsukemen restaurant located in Kamishinjo, Osaka. The shop names KÜCHE and Zweiter Läden mean “Kitchen” and “Second Shop” in German. At night, the store serves not only ramen but also turns into a bar. Eight seats. Since April 4th, 2023 @zweiter_laden Less
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- Abram Plaut added a new meal Dinner at Jūjō, Tokyo at dummy restaurant
ネパル麺 / Nepal-men / Mizoguchiya — Higashi-Jūjō, Tokyo
Nepalese inspired Jiro style ramen starts with a base of tonkotsu-shoyu soup. Thick and curly housemade noodles contain flecks of Yume Botan brand Japanese whole wheat and Kodo millet, a grain popular in Nepal. Topped with pork chashu, back fat, bean sprouts, cabbage, coarsely ground... More
ネパル麺 / Nepal-men / Mizoguchiya — Higashi-Jūjō, Tokyo
Nepalese inspired Jiro style ramen starts with a base of tonkotsu-shoyu soup. Thick and curly housemade noodles contain flecks of Yume Botan brand Japanese whole wheat and Kodo millet, a grain popular in Nepal. Topped with pork chashu, back fat, bean sprouts, cabbage, coarsely ground masala, Mula Ko Achar (Nepalese pickled daikon), togarashi and various spices.
Mizoguchiya first opened in Nagoya in 2014, with the original shop moving to a new Nagoya location in April of 2023. This Higashi-Jūjō branch is the first and only company store located in Tokyo. While the Nagoya flagship serves Jiro style ramen only, a Nepalese staff working in Higashi-Jūjō influenced the creation of Nepal-men. Open since December 10th, 2023 @mizoguchiya.nishio Less
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- Abram Plaut added a new meal Dinner at 池袋 at 味噌専門 ラーメン味來
味玉味噌ラーメン / Ajitama Miso Ramen / Miso Mendokoro Tasakaya — Ikebukuro, Tokyo
Soup uses pork bones, chicken bones, vegetables, white miso and pork back fat. Medium thick noodles are supplied by the Shinjuku-based Daruma Seimen. Topped with ajitama, pork shoulder chashu, wok-fried bean sprouts, menma and negi. Spicy pork and negi rice... More
味玉味噌ラーメン / Ajitama Miso Ramen / Miso Mendokoro Tasakaya — Ikebukuro, Tokyo
Soup uses pork bones, chicken bones, vegetables, white miso and pork back fat. Medium thick noodles are supplied by the Shinjuku-based Daruma Seimen. Topped with ajitama, pork shoulder chashu, wok-fried bean sprouts, menma and negi. Spicy pork and negi rice bowl on the side.
Master Tasaka-san trained at the well-known shop Miso Mendokoro Hanamichian in Nogata. Nine seats. Since March 4th, 2023. @tasakaya_miso Less
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- Abram Plaut added a new meal Dinner at Gotanda at Chuka Soba Mukan (中華蕎麦 無冠)
ホタテ / Hotate / Chūka Soba Mukan — Gotanda, Tokyo
Hotate (scallop) based shio soup also uses chicken and kombu. Medium-thick wavy noodles are supplied by Mikawaya Seimen. Toppings feature slices of rare pork chashu, ajitama, scallop and enoki ajillo, menma, iwanori and chopped negi. The standard menu consists of oyster ramen, this scallop... More
ホタテ / Hotate / Chūka Soba Mukan — Gotanda, Tokyo
Hotate (scallop) based shio soup also uses chicken and kombu. Medium-thick wavy noodles are supplied by Mikawaya Seimen. Toppings feature slices of rare pork chashu, ajitama, scallop and enoki ajillo, menma, iwanori and chopped negi. The standard menu consists of oyster ramen, this scallop version is a limited offering that was available during the month of April 2024.
Master Komatsuzaki-san established the ramen shop Soupmen in Itabashi in 2018. Eventually he sold the brand and founded another, opening Mukan in Nakano-Sakaue in May of 2022. This is the 2nd store in the group, with a third branch now located in Hatsudai. Six seats. Open since November 24th, 2022 Less
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- Abram Plaut added a new meal Dinner at Hatsudai at 麺酒家タケイメン
黒担々麺 / Kuro Tantanmen / Menshuka Takeimen — Hatsudai, Tokyo
Sesame based soup is paired with medium thick wavy noodles by Kanno Seimen. Topped with spiced ground pork, bean sprouts, negi, peanuts and togarashi. This black sesame offering is limited, regular tantanmen and a soupless version form the main menu.
Takeimen was founded by... More
黒担々麺 / Kuro Tantanmen / Menshuka Takeimen — Hatsudai, Tokyo
Sesame based soup is paired with medium thick wavy noodles by Kanno Seimen. Topped with spiced ground pork, bean sprouts, negi, peanuts and togarashi. This black sesame offering is limited, regular tantanmen and a soupless version form the main menu.
Takeimen was founded by actor and noodle enthusiast master Yousuke Takei-san. He first established the brand in late 2022 and operated as a pop-up at the Last Order Bar in Hatsudai for almost a year before finding his own space nearby. The new shop is both a ramen restaurant and a drinking bar. Open since April 1st, 2024 @takeimen_slurp Less
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特製中華そば / Tokusei Chūka Soba / Chūka Soba Marutaya — Iwade, Wakayama
Wakayama style ramen contains a soup of pork and chicken bones, cooked over high heat for eight hours to bring out the maximum amount of flavor and richness. Medium width straight low hydration noodles are housemade with a combination of strong and medium strength... More
特製中華そば / Tokusei Chūka Soba / Chūka Soba Marutaya — Iwade, Wakayama
Wakayama style ramen contains a soup of pork and chicken bones, cooked over high heat for eight hours to bring out the maximum amount of flavor and richness. Medium width straight low hydration noodles are housemade with a combination of strong and medium strength wheat flours. The shoyu tare is made by simmering pork chashu in soy sauce. The chashu uses sangenton pork (a cross of three breeds), seasoned with secret shoyu tare and slow cooked. The pork is left to rest overnight and then sliced thinly using a special slicer. Also topped with menma, negi and kamaboko.
Master Maruta-san trained for three years at the legendary Wakayama ramen shop Ide Shōten before going independent. 25+ seats. Marutaya Iwade flagship open since 2002 (relocated in 2010). Five branches total in Wakayama. @chukasoba_marutaya Less
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ラーメン / Ramen / Ramen Ikedaya — Takadanobaba, Tokyo
Emulsified tonkotsu-shoyu soup uses domestic pork and kaeshi (tare) made with Kaneshi brand shoyu. Served with thick low-hydration homemade noodles containing Ōshon flour. Topped with generous slabs of stewed pork chashu, bean sprouts and cabbage (9:1 ratio), chopped garlic, togarashi... More
ラーメン / Ramen / Ramen Ikedaya — Takadanobaba, Tokyo
Emulsified tonkotsu-shoyu soup uses domestic pork and kaeshi (tare) made with Kaneshi brand shoyu. Served with thick low-hydration homemade noodles containing Ōshon flour. Topped with generous slabs of stewed pork chashu, bean sprouts and cabbage (9:1 ratio), chopped garlic, togarashi chili and burnt garlic.
This Kansai Jiro style brand has been based in Ichijoji, Kyoto since 2011. The Takadanobaba branch is run by shop manager Miyake-san, who was first a customer of the Ikedaya flagship in Kyoto before becoming an employee and eventually working his way up to store manager. Even at the Tokyo branch, he talks to customers in his native Kansai dialect. 12 seats. Open since January 7th, 2023. Less
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- Abram Plaut added a new meal Dinner at Setagaya, Tokyo at ラーメン親爺 Oyaji
ラーメン / Ramen / Ramensō Rekishi wo Kizame — Setagaya, Tokyo
Jiro style tonkotsu-shoyu soup consists of emulsified pork bones and pork fat. Thick and curly low-hydration noodles are made each morning by the shop’s manager. Topped with pork chashu, bean sprouts, cabbage, pork fat and chopped garlic (“zen-mashi” call).
Ramensō Rekishi... More
ラーメン / Ramen / Ramensō Rekishi wo Kizame — Setagaya, Tokyo
Jiro style tonkotsu-shoyu soup consists of emulsified pork bones and pork fat. Thick and curly low-hydration noodles are made each morning by the shop’s manager. Topped with pork chashu, bean sprouts, cabbage, pork fat and chopped garlic (“zen-mashi” call).
Ramensō Rekishi wo Kizame is a Jiro style ramen shop based in Osaka, open since 2010. This Setagaya branch is the brand’s first store in Tokyo. 11 seats. Since February 6th, 2022 @rekishi_setagaya Less
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- Abram Plaut added a new meal Dinner at 新華楼 at もやしそば 己城(みき)
もやしそば / Moyashi Soba / Shinkarō — Sangenjaya, Tokyo
Shoyu soup is made using chicken bones and pig feet. Thin curly noodles are by Ebara Jōnan Seimen. Topped with wok-fried bean sprouts, cabbage, carrots, garlic chives and pork. Gyoza on the side, over 30 dishes total on the menu.
Master Kurosu-san’s father worked at Shinkarō... More
もやしそば / Moyashi Soba / Shinkarō — Sangenjaya, Tokyo
Shoyu soup is made using chicken bones and pig feet. Thin curly noodles are by Ebara Jōnan Seimen. Topped with wok-fried bean sprouts, cabbage, carrots, garlic chives and pork. Gyoza on the side, over 30 dishes total on the menu.
Master Kurosu-san’s father worked at Shinkarō in Shibuya (now closed), where he trained under a Chinese master. This shop is a noren-wake branch. Kurosu-san runs the business together with his wife. 16 seats. Since September 6th, 1973. Less
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担々麺 / Tantanmen / Blood Moon — Shimbashi, Tokyo
The soup uses a broth made from chicken and various dried ingredients like freshwater clams, Hokkaido kombu and shiitake mushrooms. Combined with homemade sesame paste, chili oil (containing four kinds of peppers) and cashew nuts. Low hydration whole grain noodles are made by Kanno Seimen. The... More
担々麺 / Tantanmen / Blood Moon — Shimbashi, Tokyo
The soup uses a broth made from chicken and various dried ingredients like freshwater clams, Hokkaido kombu and shiitake mushrooms. Combined with homemade sesame paste, chili oil (containing four kinds of peppers) and cashew nuts. Low hydration whole grain noodles are made by Kanno Seimen. The niku-miso topping uses coarsely ground domestic pork seasoned with Chinese soy sauce and several spices. Also topped with green vegetables, negi and ground peppercorns. Boiled gyoza and chicken rice bowl on the side.
Produced by the tantanmen shop Noodle House Nishikigoi in Kinshichō. Eight seats (Chinese style bar on 2nd floor). Since October 11th, 2021 @bloodmoon.noodles Less