Restaurants
- Abram Plaut added a new meal Ramen at Matsutomi (松富) at Matsutomi (松富)
Recommended bowl: Shoyu & Shumai
Hidden down a back alley just a few meters from Kazami in the heart of Ginza, Matsutomi isn't going on any award lists. But it's open until 4am Mon-Fri, so good to have tucked away in the repertoire for times of need. Open since 1996, with a blue-collar type feel. The recommended combo is the shoyu ramen (tokusei shoyu)... More
Recommended bowl: Shoyu & Shumai
Hidden down a back alley just a few meters from Kazami in the heart of Ginza, Matsutomi isn't going on any award lists. But it's open until 4am Mon-Fri, so good to have tucked away in the repertoire for times of need. Open since 1996, with a blue-collar type feel. The recommended combo is the shoyu ramen (tokusei shoyu) and pork shumai dumplings on the side. The ramen comes with pork soup, topped with pork fat, and Nankinken Shokuhin noodles. Simple and straight forward. Less
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- Abram Plaut added a new meal Ramen at Miyabi (たんめん本舗 ミヤビ) at Miyabi (たんめん本舗 ミヤビ)
Recommended bowl: Tantan-tanmen
Miyabi opened in 2013 but changed to a tanmen specialty shop in 2014. Master Oono-san trained at the Toranoko group, which runs various ramen shops, mainly in Nerima ward of Tokyo. The main item here is of course Tanmen, made with a chicken and vegetable based soup. Recommended is the Tantan-tanmen, which is a slightly... More
Recommended bowl: Tantan-tanmen
Miyabi opened in 2013 but changed to a tanmen specialty shop in 2014. Master Oono-san trained at the Toranoko group, which runs various ramen shops, mainly in Nerima ward of Tokyo. The main item here is of course Tanmen, made with a chicken and vegetable based soup. Recommended is the Tantan-tanmen, which is a slightly spicy version made like tantanmen with sesame and chili oil. An optional extra veggie topping is available for free. Noodles come ordered from Mikawaya Seimen. Better than your average tanmen without a doubt. Less
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- Abram Plaut added a new meal Dinner at さんわ at Sanwa - Hakatajima Main Branch
伯方の塩ラーメン / Hakata no Shio Ramen / Hakata no Shio Ramen Sanwa — Hakata Island, Ehime
Hakata Island salt ramen is created with the theme of expressing the Setouchi Inland Sea through flavor. Clear shio soup contains 17 different ingredients, including fish and shellfish. The salt is locally sourced (Hakata Island is famous for salt... More
伯方の塩ラーメン / Hakata no Shio Ramen / Hakata no Shio Ramen Sanwa — Hakata Island, Ehime
Hakata Island salt ramen is created with the theme of expressing the Setouchi Inland Sea through flavor. Clear shio soup contains 17 different ingredients, including fish and shellfish. The salt is locally sourced (Hakata Island is famous for salt production). Thin straight high-hydration noodles are custom made with flecks of whole grain flour. Topped with pork chashu, quail egg, chopped kombu, bean sprouts, kamaboko, menma, negi and nori. Shellfish rice with dashi on the side.
Opened as Sanwa Shokudo by the master’s parents when the salt farms on Hakata Island were abolished in the early 70’s. Hakata shio ramen was born in 1998, the original store relocated in 2015. 30 seats. Since 1972. Less
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- Abram Plaut added a new meal Ramen at Houjuntei (麺工 豊潤亭) at Tsubame Sanjo Hojun Tei (燕三条 豊潤亭)
Recommended bowl: Niigata Niboshi
Menkō Houjuntei is run by Ramen Jun, a well established shop known for Niigata Tsubame-Sanjo-style ramen. True to form, the bowls here are made with a soup containing pork and various types of niboshi (dried sardines). The house noodles made with 55% water are called 'takasuimen'. Pork chashu, diced onions, iwanori... More
Recommended bowl: Niigata Niboshi
Menkō Houjuntei is run by Ramen Jun, a well established shop known for Niigata Tsubame-Sanjo-style ramen. True to form, the bowls here are made with a soup containing pork and various types of niboshi (dried sardines). The house noodles made with 55% water are called 'takasuimen'. Pork chashu, diced onions, iwanori seaweed and pork back fat top off the bowls. Customers can choose the amount of pork back fat they want showered on top — the house standard level is enough for most (just say 'futsu'). Open since 2016. Less
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- Abram Plaut added a new meal Dinner at 丸三中華そば at Marusan (丸三)
特製 / Tokusei / Marusan Chūka Soba — Wakayama, Wakayama
Wakayama style tonkotsu shoyu soup uses a broth made from pork bones, chicken, vegetables (such as garlic and ginger), niboshi and emulsified pork fat. Noodles are medium-thin and straight with high water content. Chashu is thinly sliced braised pork belly, also topped with menma, negi... More
特製 / Tokusei / Marusan Chūka Soba — Wakayama, Wakayama
Wakayama style tonkotsu shoyu soup uses a broth made from pork bones, chicken, vegetables (such as garlic and ginger), niboshi and emulsified pork fat. Noodles are medium-thin and straight with high water content. Chashu is thinly sliced braised pork belly, also topped with menma, negi and kamaboko.
The shop founder trained at the legendary Ide Shōten, opening this establishment one year later. Known to close early when the soup runs out. 32 seats. Since 1954. 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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- Abram Plaut added a new meal Ramen at Chinatown (チャイナタウン) at Chinatown (チャイナタウン)
Recommended bowl: Akita champon
OG master Kanno-san is the creator of Akita-style champon. He trained at a Chinese restaurant in Tokyo before opening in his hometown of Akita, where he added local Akita miso to a classic champon soup. The shop opened in 1984, and Kanno-san ran shop for years before sadly passing away too soon at the age of 46. His... More
Recommended bowl: Akita champon
OG master Kanno-san is the creator of Akita-style champon. He trained at a Chinese restaurant in Tokyo before opening in his hometown of Akita, where he added local Akita miso to a classic champon soup. The shop opened in 1984, and Kanno-san ran shop for years before sadly passing away too soon at the age of 46. His wife took over and still runs the shop to this day. A few types of champon are on offer: miso, shoyu and shio. Altogether, 11 different toppings go into the bowls. The champon here is different from the classic Nagasaki style — gyokai ankake (fishy cornstarch-based sauce) goes on top. A popular shop with many local regulars. Less
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- Abram Plaut added a new meal Ramen at Suehiro (末廣ラーメン本舗) at Suehiro (末廣ラーメン本舗)
Recommended bowl: Famous spot
The og master of Suehiro trained at the legendary Kyoto shop Shinpuku Saikan, which has been open since 1938. He loved the Kyoto style and wanted to adjust it slightly for Akita, using local ingredients. His signature innovation is now known by some as Akita-style black, aka Akita-style shoyu. The soup is made from pork,... More
Recommended bowl: Famous spot
The og master of Suehiro trained at the legendary Kyoto shop Shinpuku Saikan, which has been open since 1938. He loved the Kyoto style and wanted to adjust it slightly for Akita, using local ingredients. His signature innovation is now known by some as Akita-style black, aka Akita-style shoyu. The soup is made from pork, chicken and vegetables, and the tare is from Shinpuku Saikan. Now with seven branches in total, including one right in front of Akita station. This head shop open 24/7/365. 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 Ramen at Mitaba (鶏そば みた葉) at Mitaba (鶏そば みた葉)
Recommended bowl: Takeichi style
Torisoba Mitaba in Shinjuku-Sanchome is run by a female master, Sano-san. She not only owns this ramen shop but also a girls' bar nearby. She aspired to open her own ramen shop, so she learned by training at the Takeichi ramen chain, which specializes in chicken-based soup. Her tori paitan soup carries a strong resemblance... More
Recommended bowl: Takeichi style
Torisoba Mitaba in Shinjuku-Sanchome is run by a female master, Sano-san. She not only owns this ramen shop but also a girls' bar nearby. She aspired to open her own ramen shop, so she learned by training at the Takeichi ramen chain, which specializes in chicken-based soup. Her tori paitan soup carries a strong resemblance to Takeichi bowls, made with chicken bones and feet. There are many condiments on the counter for customers to get creative with, such as fruit vinegar, chili, sesame, ginger and yuzu-koshou. Open until 4:45am. Since May 2018. Less