Restaurants
- Abram Plaut added a new meal Dinner at Ogikubo at Menya Ramen
ラーメン / Ramen / Menya Ryō — Ogikubo, Tokyo
Yokohama iekei style ramen, made with rich tonkotsu-shoyu pork bone soup. Chicken oil is rendered from a mix of both young and old chickens. Noodles are supplied by Sakai Seimen. Topped with tsurushiyaki style grilled pork chashu, komatsuna (Japanese mustard spinach) and nori. White rice on the... More
ラーメン / Ramen / Menya Ryō — Ogikubo, Tokyo
Yokohama iekei style ramen, made with rich tonkotsu-shoyu pork bone soup. Chicken oil is rendered from a mix of both young and old chickens. Noodles are supplied by Sakai Seimen. Topped with tsurushiyaki style grilled pork chashu, komatsuna (Japanese mustard spinach) and nori. White rice on the side.
Run by master Ryo Okamoto-san, who has worked at ramen shops since the time he was in high school (from 2007). He worked at the Waseda branch of Budouka for three years and became store manager, then helped open Budouka Ryō in Seijogakuen-mae (also as the store manager). In total, he worked 15 years at Budouka before going independant. Eight seats. Open since October 26th, 2022 @menyaryo Less
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- Abram Plaut added a new meal Ramen at Shinga (新雅) at Shinga (新雅)
Recommended bowl: Neighborhood joint
This family-run shop has been in operation for 46 years and counting, yet it relocated to a new location in Edogawabashi in 2015. It's more of a Chinese restaurant than a pure ramen shop, but all of the dishes are legit. Neighborhood regulars consistently for a line out front during peak business hours. The menu... More
Recommended bowl: Neighborhood joint
This family-run shop has been in operation for 46 years and counting, yet it relocated to a new location in Edogawabashi in 2015. It's more of a Chinese restaurant than a pure ramen shop, but all of the dishes are legit. Neighborhood regulars consistently for a line out front during peak business hours. The menu includes freshly made versions of the Chinese classics, such as cha-han (fried rice), gyoza, vegetable stir-fry — and of course ramen. The most popular bowl seems to be the 'nira soba,' which comes with a salty, shoyu-based soup, Sapporo Seimen noodles and a heap of wok stir-fried 'nira' (garlic chives) on top. Order some gyoza or rice on the side for full satisfaction. Less
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- Abram Plaut added a new meal Ramen at Seino Kintetsu (清乃 近鉄店) at Seino Kintetsu Hyakkaten Wakayama Ten (清乃)
Recommended bowl: Superstar satellite
For those who don't have the time to venture to the legendary 'Wa Dining Seino' deep in the Wakayama countryside, there's this second outpost located in the basement of the Kintetsu Department Store near Wakayama station. Everything served here comes straight from the flagship, so you know the quality is going... More
Recommended bowl: Superstar satellite
For those who don't have the time to venture to the legendary 'Wa Dining Seino' deep in the Wakayama countryside, there's this second outpost located in the basement of the Kintetsu Department Store near Wakayama station. Everything served here comes straight from the flagship, so you know the quality is going to be legit. They serve more or less the same menu as the head shop, but they also have a limited menu not available anywhere else — a marudori (whole chicken) black soup and a niboshi black, both with dark soups made from local prefectural shoyu. Less
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- Abram Plaut added a new meal Dinner at らーめん永吉丸 at らーめん専門店 永吉丸
特真らーめん / Tokushin Ramen / Ramen Eikichimaru — Minami-Izu, Shizuoka
Tonkotsu-shoyu soup uses pork bones, chicken and gyokai. Medium-thin straight noodles are special ordered. Traditional toppings of pork chashu, ajitama, menma, negi and nori. Tsukemen also available.
Master Kentaro-san was born in Tokyo, he started working at ramen... More
特真らーめん / Tokushin Ramen / Ramen Eikichimaru — Minami-Izu, Shizuoka
Tonkotsu-shoyu soup uses pork bones, chicken and gyokai. Medium-thin straight noodles are special ordered. Traditional toppings of pork chashu, ajitama, menma, negi and nori. Tsukemen also available.
Master Kentaro-san was born in Tokyo, he started working at ramen shops when he was 24 years old. He trained at five different shops, learning about Hokkaido miso ramen, tonkotsu, shoyu and shio. His wife Mari-san is from Minami-Izu, the two met in Tokyo before moving back to her hometown. The location of their restaurant is the former office of her younger brother, a fisherman who passed away in 2007. 16 seats. Open since March 1st, 2015 Less
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- Abram Plaut added a new meal Ramen at Naru (中華蕎麦 生る) at Chuka Soba Naru (中華蕎麦 生る)
Recommended bowl: Creamy triple soup
Master Yuminaga-san used to be a TV director but realized he didn't have much talent in television so he decided to become a ramen chef. He trained at the famous tsukemen shop Michi in Tokyo. The soup is a super rich and creamy triple soup made from chicken, pork and gyokai, as well as vegetables. Thick-cut housemade... More
Recommended bowl: Creamy triple soup
Master Yuminaga-san used to be a TV director but realized he didn't have much talent in television so he decided to become a ramen chef. He trained at the famous tsukemen shop Michi in Tokyo. The soup is a super rich and creamy triple soup made from chicken, pork and gyokai, as well as vegetables. Thick-cut housemade noodles are prepared using a Yamato noodle machine. The red 'yakumi,' or spice, is red yuzu kosho and can added to the noodles. Tsukemen or ramen options are both on tap, as well as a roasted tomato side toppings. Open since 2016. Less
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- Abram Plaut added a new meal Ramen at Motoshakomae Marumiya (元車庫前○宮) at Motoshakomae Marumiya (元車庫前○宮)
Recommended bowl: Since 1949
Open since 1949, the name of this shop literally means 'Marumiya in front of the former garage', possibly referencing an old parking area or municipal facility long gone. The shop is the arguably the premier ramen destination in Wakayama city's seaside Kemi district. Classic Wakayama-style ramen is served — a perfect... More
Recommended bowl: Since 1949
Open since 1949, the name of this shop literally means 'Marumiya in front of the former garage', possibly referencing an old parking area or municipal facility long gone. The shop is the arguably the premier ramen destination in Wakayama city's seaside Kemi district. Classic Wakayama-style ramen is served — a perfect balance of tonkotsu soup and local shoyu tare, with house-made noodles using 100% domestic Japanese flour. Tasty ebi tempura on the side. 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 Ramen at Mihara (中華三原) at Mihara (中華三原)
Recommended bowl: Off-the-radar
Walking into Mihara, located near Ginza's Mihara bridge, is a blast from the past. Family-run since 1964, the shop looks like it has barely changed since its start. What you'll find on the menu are old school, blue collar offerings: ramen, cha-han (fried rice), gyoza and tanmen. The tanmen is the recommendation, an old... More
Recommended bowl: Off-the-radar
Walking into Mihara, located near Ginza's Mihara bridge, is a blast from the past. Family-run since 1964, the shop looks like it has barely changed since its start. What you'll find on the menu are old school, blue collar offerings: ramen, cha-han (fried rice), gyoza and tanmen. The tanmen is the recommendation, an old school simple bowl with a light, animal-based soup and a variety of simple vegetables, such as cabbage and sprouts. The master whips everything up in old school woks, including boiling the noodles. Most of the customers seem to be regulars that come all the time, and most get at least one order of cha-han. An underground, totally off-the-radar spot. Less
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- Abram Plaut added a new meal Ramen at Masago Soba (真砂そば) at Masago Soba (真砂そば)
Recommended bowl: OG Takayama roots
This shop has roots stretching back to the original Takayama ramen in Takayama, Gifu prefecture. Masago Soba in Nagoya is officially, 'Norenwake,' meaning the master trained at the OG shop in Takayama and has permission to use the original recipe. Family run and now open for over 48 years, this is authentic Takayama-style... More
Recommended bowl: OG Takayama roots
This shop has roots stretching back to the original Takayama ramen in Takayama, Gifu prefecture. Masago Soba in Nagoya is officially, 'Norenwake,' meaning the master trained at the OG shop in Takayama and has permission to use the original recipe. Family run and now open for over 48 years, this is authentic Takayama-style shoyu ramen with housemade noodles. Chicken-based soup, with assari (light) shoyu served with thin curly noodles. The special point is that the soup and tare are combined in the large stockpot and simmered together, unlike most ramen in which the soup and tare are added to the bowl individually just before serving. Most customers order the chashumen, served with delectable slices of pork belly chashu. The shoyu soup has a wonderful punch. Somewhat of an old school hidden gem. Recommended. Less
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- Abram Plaut added a new meal Ramen at Koyoken (好陽軒) at Koyo Ken (好陽軒)
Recommended bowl: Extreme Bamboo Shoots
Open over 40 years, this shop serves local Kōrai-kei style ramen, which can be found served at roughly 30 or so shops in the region. Koyoken became famous for its menma ramen, which comes completely covered in a mound of thick-cut bamboo shoots. On the menu from the beginning, the soup recipe is derived from... More
Recommended bowl: Extreme Bamboo Shoots
Open over 40 years, this shop serves local Kōrai-kei style ramen, which can be found served at roughly 30 or so shops in the region. Koyoken became famous for its menma ramen, which comes completely covered in a mound of thick-cut bamboo shoots. On the menu from the beginning, the soup recipe is derived from traditional Chinese natural ingredients, including onions, carrots, garlic, kombu, dried fish, chicken, pork bones, chinese chives and other ingredients that are said to contain aphrodisiac properties.The soup is cooked in a large stockpot for many hours. The housemade menma takes two days to make and marinates for much of that time. Open since 1976. Less