Restaurants
- Abram Plaut added a new meal Ramen at Mizukaze (麺屋 瑞風) at Menya Mizukaze (麺屋 瑞風)
Recommended bowl: Creamy paitan
Master Kenji Okamoto opened this small shop with just six seats in 2016, and in 2018 it was voted among the top 100 ramen shops in Japan on the popular local food site Tabelog. The main draw is the tori paitan ramen, with a soup made from chicken, pork, chicken feet, chicken skin and pork feet. The complex soup simmers... More
Recommended bowl: Creamy paitan
Master Kenji Okamoto opened this small shop with just six seats in 2016, and in 2018 it was voted among the top 100 ramen shops in Japan on the popular local food site Tabelog. The main draw is the tori paitan ramen, with a soup made from chicken, pork, chicken feet, chicken skin and pork feet. The complex soup simmers for nine hours before being ready. Also on the menu is a niboshi ramen, made from two different types of niboshi and saba. Noodles are supplied by the purveyor Murakami Asahi Seimenjo. If you need heat, go for some of the death sauce available on the counter. 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 Ramen at Rage (麺尊RAGE) at Menson RAGE (麺尊 RAGE)
Recommended bowl: Superb tori-soba
The vibe at Rage is new school and easygoing. In both style and substance, the shop represents the next generation of the Tokyo scene. Located down a shotengai in the quirky neighborhood of Nishi-Ogikubo, the shop's interior is simple and spacious. Street art made by master Hirota-san's friends cover the walls; skateboards... More
Recommended bowl: Superb tori-soba
The vibe at Rage is new school and easygoing. In both style and substance, the shop represents the next generation of the Tokyo scene. Located down a shotengai in the quirky neighborhood of Nishi-Ogikubo, the shop's interior is simple and spacious. Street art made by master Hirota-san's friends cover the walls; skateboards and single-speed bikes are often parked at the entryway.
On standard days of service, Rage offers three bowls: shamo soba, (a chicken-based shoyu ramen, also known as tori-soba), niboshi ramen and maze-soba. All three are excellent, but the shamo soba is probably Hirota-san's most popular bowl. A tokusei extra-topping option is available, and highly recommended.
Rage's shamo soba soup is made with two types of shoyu — ki-joyuu and kaeshi — and four types of shamo chicken. Shamo is a flavor-rich variety of fighting cock that came to Japan by way of Thailand (Shamo was a corruption of the word "Siam" during the early Edo period). Hirota-san uses shamo chickens sourced from a few different farms around the country, including "Tokyo shamo" (farmed near the capital), "Aomori shamo-rokku" (Aomori is a city in Japan's northern Tohoku region), "Tochigi ougon shamo" (Tochigi is an area just north of Tokyo; ougon = golden), "Tosa shamo" (Tosa is the old name for Kochi Prefecture).
If you order the tokusei bowl with extra toppings, you will get tender chicken chashu and two types of pork chashu. The less fatty of the two is made from Japanese kinka ham, a variety of cured Chinese ham that is traditionally used in Chinese soups. Kinka pigs are raised on a diet without grain, which results in a leaner meat. After the hind legs of the pigs are salted and hung in a breezy spot to dry, a mold forms on the exterior as the ham matures underneath. The process is similar to the way bonito is cured in Japan, so it's sometimes referred to as "bonito ham" here. The bowls are finished with noodles from Mikawaya Seimen, a top noodle purveyor.
Rage's niboshi ramen is just as legit as the shamo soba. It's lightly bitter with a nice umami undertow. Hirota-san puts four varieties of niboshi into the soup — baby anchovy, shirose (a kind of sardine), iwashi (standard sardine), and mackerel. Also in the mix: konbu, yakiboshi (dried, slow-grilled fish) and a little house-made niboshi oil made from shirose soaked in shirashimeyu (refined canola oil).
If you're in a no-soup mood, go for the maze-soba. It comes with a smoked egg yolk, which infuses the whole dish with rich, slow-smoked goodness. A slice of lemon freshens it up. It's like a soup-less ramen BBQ in a bowl.
Every Monday, Hirota-san runs a "Monday Ramen" special, suspending the shop's usual menu to flex his muscles and do some experimenting. Sometimes he'll prepare an extra pungent niboshi, other days its some experimental tori soba. It's a nice way for the master to keep things interesting for both himself and his local fans. High quality assured. Less
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Recommended bowl: A ramen cafe and bar
Both a café and a ramen shop, this awkwardly named but surprisingly high-quality spot owned by master Naoki Saito has been among the few ramen-ya selected for the Michelin Guide to Tokyo. The plastic plants and J-pop-inspired local pub décor certainly don't put one in mind of elite-level ramen, but the food... More
Recommended bowl: A ramen cafe and bar
Both a café and a ramen shop, this awkwardly named but surprisingly high-quality spot owned by master Naoki Saito has been among the few ramen-ya selected for the Michelin Guide to Tokyo. The plastic plants and J-pop-inspired local pub décor certainly don't put one in mind of elite-level ramen, but the food does not disappoint.
Several varieties of ramen are available here — shio, shiru-nashi, tantanmen and more — but we recommend the tokusei shoyu. The soup is a dark, satisfying shoyu with chicken oil. The noodles are unexceptional, but the toppings are prepared with true care. Sliced negi, flame-roasted pork, juicy chicken chashu, handmade wontons, a small pork meatball and a sprig of mitsuba pack out every bowl.
This is a great shop to visit with friends. Order a few different bowls for everyone to share. In the summertime, the café also serves an impressive collection of hand-crafted kakigori shaved ice desserts. A nice neighborhood shop, worth multiple visits to explore the menu. The bizarre name apparently comes from a Japanese TV show.
Several varieties of ramen are available here — shio, shiru-nashi, tantanmen and more — but we recommend the tokusei shoyu. The soup is a dark, satisfying shoyu with chicken oil. The noodles are unexceptional, but the toppings are prepared with true care. Sliced negi, flame-roasted pork, juicy chicken chashu, handmade wontons, a small pork meatball and a sprig of mitsuba pack out every bowl.
This is a great shop to visit with friends. Order a few different bowls for everyone to share. In the summertime, the café also serves an impressive collection of hand-crafted kakigori shaved ice desserts. A nice neighborhood shop, worth multiple visits to explore the menu. The bizarre name apparently comes from a Japanese TV show. 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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- Abram Plaut added a new meal Ramen at Ramen Jiro Meguro (ラーメン二郎 目黒店) at Ramen Jiro Meguro Ten (ラーメン二郎)
Recommended bowl: Always a line
One of the most popular Jiro outposts, this Meguro branch of the famed Ramen Jiro Honten OG in Mita draws a fat line out front snaking 20 deep on any given day. The two shop staff inside run a tight, efficient ship, and the line moves swiftly. As is customary at Jiro shops, the menu is minimal; just ramen, regular size... More
Recommended bowl: Always a line
One of the most popular Jiro outposts, this Meguro branch of the famed Ramen Jiro Honten OG in Mita draws a fat line out front snaking 20 deep on any given day. The two shop staff inside run a tight, efficient ship, and the line moves swiftly. As is customary at Jiro shops, the menu is minimal; just ramen, regular size (for only 500 yen) or large, with pork or double pork. Purchase your plastic chip from the vending machine and pass it to the staff when you take your seat. The small shop has cramped seating, and everyone is focused intently on either making ramen or eating ramen. Right before your bowl is served you will be asked how you like it. The standard serving style is 'futsu', but most go for 'yasai-ninniku,' which means added vegetables and garlic. This bowl is not for the weak — it's a mountain of pork fat, salt, meat, beansprouts and thick chewy noodles. No spoons or napkins are provided. Some claim this bowl is terrible; others say it's one of the best in Tokyo. Open since 1995. Less
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- Abram Plaut added a new meal Dinner at 海新山 at Kaishinzan
上上ラーメン 塩/ Jōjō Ramen Shio / Kaishinzan — Yūtenji, Tokyo
Collagen-rich soup simmers for over 13 hours and includes ingredients like chicken bones, pork bones, shijimi and asari clams, plus 10 different vegetables (broccoli, ginger, daikon, carrots, celery and green onions, etc.) Medium-thin noodles are semi-transparent. Topped with... More
上上ラーメン 塩/ Jōjō Ramen Shio / Kaishinzan — Yūtenji, Tokyo
Collagen-rich soup simmers for over 13 hours and includes ingredients like chicken bones, pork bones, shijimi and asari clams, plus 10 different vegetables (broccoli, ginger, daikon, carrots, celery and green onions, etc.) Medium-thin noodles are semi-transparent. Topped with pork chashu, mizuna, seaweed and lemon. Yaki gyoza dumplings use housemade skins and are stuffed with collagen, premium seaweed and dried shiitake mushrooms. After finishing the dumplings it’s recommended to pour the leftover gyoza sauce into the ramen. Drinking all of the soup is also recommended (you may get scolded otherwise).
Master Masako-san previously ran the shop with her husband, who had experience working as a chef for the Chinese embassy. After he passed away in 2011 she took over the kitchen and has run the shop solo ever since. She is now in her 80’s. When they first opened the store it was called Sanno Hanten and was so popular they had to move, relocating once along Meguro-Dōri before moving again to the current location. Ten seats. Open since 1967. Less
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- Abram Plaut added a new meal Ramen at Ramen Jiro Mita (ラーメン二郎 三田本店) at Ramen Jiro Mita Honten (ラーメン二郎)
Recommended bowl: The legend...
The original Ramen Jiro opened in Mita, Tokyo back in 1968. The shop proceeded to spawn its own genre and remains an influential force in the Tokyo ramen scene today. There are now over 35 official Ramen Jiro outlets in the Tokyo metropolitan area, along with countless imitators serving their own take on ‘Jiro-style’... More
Recommended bowl: The legend...
The original Ramen Jiro opened in Mita, Tokyo back in 1968. The shop proceeded to spawn its own genre and remains an influential force in the Tokyo ramen scene today. There are now over 35 official Ramen Jiro outlets in the Tokyo metropolitan area, along with countless imitators serving their own take on ‘Jiro-style’ ramen. The genre has legions of passionate devotees – there is even a Japanese neologism used to describe Ramen Jiro fanatics: ‘Jirorian.' The standard profile of a Jirorian is young, male and stinking of garlic – usually Tokyo college students and salarymen with big, nasty appetites. This is a meaty, greasy, macho meal.
Some variation exists between Ramen Jiro outlets, but the bowl is invariably a gut buster. Massive chunks of fatty pork undulate in a rich, salty shoyu and tonkotsu soup. A generous serving of thick, dense noodles made from bread flour is piled high with bean sprouts, cabbage and garlic. No napkins or spoons provided. You can either slurp up the noodles, sprouts and pork fat with your sticks, or pick up the whole bowl and guzzle. There’s nothing else quite like it. Would you call yourself a glutton for pork fat? If so, this bowl might be for you. We honestly can’t decide whether we love it or hate it. Jirorians got nuts for it; plenty of casual eaters find it plain gross.
The legend began at Ramen Jiro’s original outpost in Meguro-ku in 1968, but the shop relocated to a space in Mita in 1970, before moving to its current building nearby in 1996. The shop doesn’t appear to have been cleaned or updated much since the relocation. The laminate on the counter tops is beginning to peel and a layer of grease seems to coat everything. No one cares. It’s all about the ramen. There’s steady line of heads waiting for a seat every day (On our last visit, we arrived at 12:30pm on a Thursday and waited about 30 minutes for a place).
The ticket machine at Ramen Jiro in Mita offers three options: ramen, buta ramen and double buta ramen. You can also specify “large size” for all of these options. Probably 75% of the customers (us included) go for the regular ramen at 600 yen (amazing calorie-for-yen value). Buta and double-buta simply entails extra pork and pig back fat. Sit down and watch the master do his sweaty work, slicing big, juicy slabs of pig and tossing handfuls of noodles into the caldron. Before you get your bowl the staff will ask you if you want garlic. Say ‘hai’ and get to work. 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
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- Abram Plaut added a new meal Ramen at Oonishi (味の札幌 大西) at Oonishi (味の札幌 大西)
Recommended bowl: Milk Curry Miso
Master Oonishi-san trained at Aji-no-Sapporo in Hokkaido, before coming back to Aomori and opening his own shop here. The noodles are from local supplier Ishuzuka Seimenjo. One of the endemic styles of ramen in Aomori is "milk and curry ramen," and there is even an association of milk and curry ramen shops in Aomori.... More
Recommended bowl: Milk Curry Miso
Master Oonishi-san trained at Aji-no-Sapporo in Hokkaido, before coming back to Aomori and opening his own shop here. The noodles are from local supplier Ishuzuka Seimenjo. One of the endemic styles of ramen in Aomori is "milk and curry ramen," and there is even an association of milk and curry ramen shops in Aomori. Oonishi is one of the most famous shops to serve this style, with a mildly creamy soup containing pork, chicken, vegetables (onion and carrots), kelp — and, of course, milk. The curry seems to be a powder seasoning mixed in later. Some customers like it topped with a tab of butter. Master Oonishi-san has been in the business for 50 years. Less