Restaurants
- Abram Plaut added a new meal Ramen at Eiji (ラーメン英二) at Ramen Eiji (ラーメン英二)
Recommended bowl: For Jiro lovers
Master Ogawa-san loves Jiro style and first worked at Ramen Jiro Fuchū before also training at Ramen Dai, another famous Jiro style chain. The Jiro style ramen here is served with tonkotsu-shoyu soup and thick cut house-made noodles. Freshly chopped ginger add-on topping is recommended. For a favorite amongst regular... More
Recommended bowl: For Jiro lovers
Master Ogawa-san loves Jiro style and first worked at Ramen Jiro Fuchū before also training at Ramen Dai, another famous Jiro style chain. The Jiro style ramen here is served with tonkotsu-shoyu soup and thick cut house-made noodles. Freshly chopped ginger add-on topping is recommended. For a favorite amongst regular customers, try the 'Shirunashi' (without soup). Ramen Eiji open since 2014. Twitter @ra_meneiji Less
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- Abram Plaut added a new meal Ramen at Rokutōsei (麺や 六等星) at Jikaseimen Menya Rokutosei (自家製麺 麺や 六等星)
Recommended bowl: Tamari and tonkotsu
The tonkotsu-shoyu soup at this shop is extra rich, almost sauce-like. Made from domestic pork, the broth contains leg bones that still have some meat attached to them when they go into the stock pot. Master Inoue-san trained at Ramen Jiro Hachiōji Yaenkaido for nine years, but wanted to create his own original... More
Recommended bowl: Tamari and tonkotsu
The tonkotsu-shoyu soup at this shop is extra rich, almost sauce-like. Made from domestic pork, the broth contains leg bones that still have some meat attached to them when they go into the stock pot. Master Inoue-san trained at Ramen Jiro Hachiōji Yaenkaido for nine years, but wanted to create his own original style. When making soup, Inoue-san sets the alarm in the kitchen to go off every two minutes as a reminder to stir the soup so that it does not burn. The shoyu tare is made with tamari soy sauce, noodles are house-made. Open since 2019. Twitter: @menya6tousei Less
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- Abram Plaut added a new meal Ramen at Fukuwauchi (福は内) at Jikaseimen Fukuha Uchi (自家製麺 福は内)
Recommended bowl: Tonkotsu-gyokai
This shop first opened in Kumagaya, Saitama Prefecture in 2008, moving to Akebonobashi, Shinjuku, in 2020. Although the prior location had over 45 seats, the new spot on a quiet alleyway has just six. The soup is a rich tonkotsu-gyokai, with options for both ramen and tsukemen. Spicy chili mix (served on the side)... More
Recommended bowl: Tonkotsu-gyokai
This shop first opened in Kumagaya, Saitama Prefecture in 2008, moving to Akebonobashi, Shinjuku, in 2020. Although the prior location had over 45 seats, the new spot on a quiet alleyway has just six. The soup is a rich tonkotsu-gyokai, with options for both ramen and tsukemen. Spicy chili mix (served on the side) is recommended. The master here trained at the shop Oresonsora in Takadanobaba. Less
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- Abram Plaut added a new meal Ramen at Sunny (らーめん サニー) at Sunny (らーめん サニー)
Recommended bowl: Yamagishi's 2nd deshi
Higashi-Ikebukuro Taishōken style tsukemen, served with a shoyu soup of pork, chicken, fish and vegetables. Noodles are house-made in the shop daily, 330 grams of noodles with the regular size. Master Arai-san first ran a coffee shop in Ikebukuro before eating at the famous shop Higashi-Ikebukuro Taishōken.... More
Recommended bowl: Yamagishi's 2nd deshi
Higashi-Ikebukuro Taishōken style tsukemen, served with a shoyu soup of pork, chicken, fish and vegetables. Noodles are house-made in the shop daily, 330 grams of noodles with the regular size. Master Arai-san first ran a coffee shop in Ikebukuro before eating at the famous shop Higashi-Ikebukuro Taishōken. He was so impressed he asked to be hired, becoming one of the first two apprentices to train under the legendary master Yamagishi-san. He would eventually go on to open Sunny, the second norenwake shop under Higashi-Ikebukuro Taishōken. Open since 1990. Less
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- Abram Plaut added a new meal Ramen at Genki Ippai (元気一杯) at Hakata Genki Ippai!! (博多元気一杯!!)
Recommended bowl: The blue bucket
You'll find neither sign nor shop hours posted outside Genki Ippai, just a blue bucket that master Doi-san hangs up to indicate when the shop is open. For years Doi-san enforced an eccentric set of rules, which were posted inside the shop. Included were a strict no photo policy, and a rigid set of guidelines outlining... More
Recommended bowl: The blue bucket
You'll find neither sign nor shop hours posted outside Genki Ippai, just a blue bucket that master Doi-san hangs up to indicate when the shop is open. For years Doi-san enforced an eccentric set of rules, which were posted inside the shop. Included were a strict no photo policy, and a rigid set of guidelines outlining the order in which you were supposed to eat your ramen and spicy pickles. No talking aloud about ramen or ingredients, and no asking the staff questions about the ramen. Break the rules once and you could be blacklisted.
Alas, in early 2018 the Doi-san decided to do away with the old system and photos of your bowl are now allowed. The master's son Genki explains that the old rules were intended to allow each customer to enjoy their ramen in peace. However, in the age of social media, everyone wants to take photos, and the staff felt prohibiting this would be a disservice. People can now enjoy their bowl as they see fit, as long as they don't bother other customers.
Aside from the hype, this is one of the more legit and unique bowls of tonkotsu in Fukuoka — a creamy, wholesome, milky, almost buttery, white tonkotsu soup. The shop is like a box; there's really nothing to do but focus on your ramen. Eat half of your bowl and then add some spice from the counter (pickled takana vegetables when available, otherwise spice powder). For many, a must-hit spot when in Kyushu. Less
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御影つけめん / Mikage Tsukemen / Mikage Men Kaburaya — Sakura-ku, Saitama
Ultra-rich tsukemen is built around an extremely concentrated dipping soup made by boiling down large quantities of meat, bones, fish flakes and vegetables, then straining the stock multiple times to achieve its signature density. Signature “Mikage noodles” are... More
御影つけめん / Mikage Tsukemen / Mikage Men Kaburaya — Sakura-ku, Saitama
Ultra-rich tsukemen is built around an extremely concentrated dipping soup made by boiling down large quantities of meat, bones, fish flakes and vegetables, then straining the stock multiple times to achieve its signature density. Signature “Mikage noodles” are extra-thick, hand-kneaded, high-hydration noodles with black sesame worked into the dough, creating a gray marble pattern inspired by mikage stone. Standard toppings include thick-cut pork belly chashu and large flat bamboo shoots, while red onion, young herbs, yuzu and fish powder.
Mikage Men Kaburaya is run by master Yūya Sakuma-san. Sakuma-san is reported to have a background at Noroshi, one of Saitama’s best-known rich tsukemen shops, though Kaburaya has developed a distinct identity through its handmade sesame-flecked noodles and ultra-concentrated soup. The full shop name highlights its “handmade-style, extra high-hydration Mikage noodles,” which serve as the centerpiece of the concept. 14–16 seats. Open since April 12th, 2025. @mikagemen.kaburaya Less
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- Abram Plaut added a new meal Ramen at Shima (らぁ麺や 嶋) at Raa Menya Shima (らぁ麺や 嶋)
Recommended bowl: High pedigree
Open since June 10th, 2020. The master trained at the famous Shinasobaya in Yokohama, then worked at multiple top level shops including Sugimoto, Kashiwagi, Kokō and Ramen Free Birds. Soup is chicken and pork based chintan with shoyu tare (shio also available). Noodles are ordered directly from Shinasobaya. Ramen and... More
Recommended bowl: High pedigree
Open since June 10th, 2020. The master trained at the famous Shinasobaya in Yokohama, then worked at multiple top level shops including Sugimoto, Kashiwagi, Kokō and Ramen Free Birds. Soup is chicken and pork based chintan with shoyu tare (shio also available). Noodles are ordered directly from Shinasobaya. Ramen and tsukemen are both on the menu, both recommended. The tsukemen noodles are served in a katsuo-kombu dashi. When the noodles are done, the remaining dashi becomes wari-soup. No photos allowed inside the shop other than the ramen bowls. Less
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- Abram Plaut added a new meal Ramen at Rabo (製麺rabo) at Seimen rabo (製麺rabo)
Recommended bowl: High-level hidden gem
Onozato-san, the master of Rabo, previously owned and operated Anaya, a respected ramen shop in Hatsudai. In 2013, he sold Anaya to an apprentice and unveiled Rabo in a back alley in nearby Nishi Shinjuku. The space has the character of a former Japanese snack bar that's been retrofitted for ramen. The house... More
Recommended bowl: High-level hidden gem
Onozato-san, the master of Rabo, previously owned and operated Anaya, a respected ramen shop in Hatsudai. In 2013, he sold Anaya to an apprentice and unveiled Rabo in a back alley in nearby Nishi Shinjuku. The space has the character of a former Japanese snack bar that's been retrofitted for ramen. The house specialty is chuka soba, with a shoyu base, made with chicken. The master also began offering a chicken shio ramen in November 2014. Both bowls are excellent.
Onozato-san makes wonderful handmade noodles and works alone, running every aspect of the shop solo. About a decade ago, he supplied his noodles to top shops all across Tokyo. He's a veteran of the Tokyo ramen scene, and it's reflected in the bowl: choice ingredients, masterfully prepared and presented. Less
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- Abram Plaut added a new meal Ramen at Chitose (麺庵 ちとせ) at Chitose (麺庵 ちとせ)
Recommended bowl: House-made noodles
2021 UPDATE--- CURRENTLY CLOSED, WILL BE MOVING TO ODAWARA (the master's mother's hometown) SOON.
STAY TUNED FOR UPDATES Run by master Mishima-san, who opened this shop when he was just 23 years old. The soup contains three types of chickens, beef bones, pig trotters and gyokai. The soup becomes the base for a... More
Recommended bowl: House-made noodles
2021 UPDATE--- CURRENTLY CLOSED, WILL BE MOVING TO ODAWARA (the master's mother's hometown) SOON.
STAY TUNED FOR UPDATES Run by master Mishima-san, who opened this shop when he was just 23 years old. The soup contains three types of chickens, beef bones, pig trotters and gyokai. The soup becomes the base for a choice of shio or shoyu ramen, as well as tantanmen. The noodles and all toppings are house-made from scratch. Originally opened in 2015, with a menu renewal in 2017. Less
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- Abram Plaut added a new meal Ramen at Jinrui Mina Minrui (人類みな麺類) at Jinrui Mina Menrui (人類みな麺類)
Recommended bowl: Monster meat slabs
According to their web site, the shop name here translates as "Human beings everybody noodles.” The noodles are homemade, and they have three different types of ramen: genten, micro, and macro. Genten means foundation, and the soup is made using katsuo dashi and a sweet shoyu. A deeper and purer shoyu is used... More
Recommended bowl: Monster meat slabs
According to their web site, the shop name here translates as "Human beings everybody noodles.” The noodles are homemade, and they have three different types of ramen: genten, micro, and macro. Genten means foundation, and the soup is made using katsuo dashi and a sweet shoyu. A deeper and purer shoyu is used for the micro, and a chicken and shellfish soup for the macro. Macro is the most popular menu item here, and the bowls come topped with massive chashu. In fact, this shop closes when the chashu (not the soup, which is usual) runs out. Part of the Unchi-co group, with a handful of shops in the Osaka area. Less
