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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Recommended bowl: Award-winning
Takahashi is one of the highest-ranked shops in all of Aomori prefecture. Master Takahashi-san opened the shop in 1982, and his son has since taken the reins. The noodles are made in-house, and the soup is a harmonious blend of niboshi, pork, and kombu — all of it simmered for four hours. The soup is balanced to perfection.... More
Recommended bowl: Award-winning
Takahashi is one of the highest-ranked shops in all of Aomori prefecture. Master Takahashi-san opened the shop in 1982, and his son has since taken the reins. The noodles are made in-house, and the soup is a harmonious blend of niboshi, pork, and kombu — all of it simmered for four hours. The soup is balanced to perfection. It's known that master Ikuta-san of the now wildly famous Japanese niboshi ramen shop chain, Nagi, was inspired by this shop. Less
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- Abram Plaut added a new meal Dinner at 佐々木製麺所 at Sasaki Seimenjo (佐々木製麺所)
醤油そば特製 / Shoyu Soba Tokusei / Sasaki Seimenjo — Nishi-Ogikubo, Tokyo
Clear chicken and seafood soup contains Ishimago Honten kioke soy sauce from Yuzawa, Akita (where the master is from). Salt is also sourced from Akita Prefecture. Homemade medium-thin low hydration noodles use domestic flour only, mainly from Hokkaido and also blended... More
醤油そば特製 / Shoyu Soba Tokusei / Sasaki Seimenjo — Nishi-Ogikubo, Tokyo
Clear chicken and seafood soup contains Ishimago Honten kioke soy sauce from Yuzawa, Akita (where the master is from). Salt is also sourced from Akita Prefecture. Homemade medium-thin low hydration noodles use domestic flour only, mainly from Hokkaido and also blended with whole grain wheat flour. Pork belly chashu is purchased from a local butcher in Nishi-Ogikubo, then grilled over charcoal after ramen is ordered. The menma and ajitama are seasoned with the chashu broth. Produce is mainly purchased from nearby shops to support the local community. No msg or artificial additives.
Run by master Mikihiro Sasaki-san, who is a former office worker and rugby player. One of the reasons he wanted to open a restaurant (aside from loving ramen) is so that he could directly feel the reactions of customers. Lunch only, open 11am-3pm (or until the soup sells out). Eight seats. Since June 13th, 2017. Less
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- Abram Plaut added a new meal Ramen at Asari (あさ利 ) at Asari (あさ利 )
Recommended bowl: Spicy classic
Asari is a very popular shop with the locals. You'll get hit with the shop's signature pungent aromas the moment you enter the premises. Master Asari-san first opened his restaurant as a gyoza shop back in 1969, when he was just 25 years old. As legend has it, a customer asked him to make Negi Ramen, and when it proved... More
Recommended bowl: Spicy classic
Asari is a very popular shop with the locals. You'll get hit with the shop's signature pungent aromas the moment you enter the premises. Master Asari-san first opened his restaurant as a gyoza shop back in 1969, when he was just 25 years old. As legend has it, a customer asked him to make Negi Ramen, and when it proved a hit, he changed over entirely to a ramen shop. The soup here is made from chicken, kombu and vegetables, along with homemade 'ra-yu' chili oil. Customers can choose the spice level from 1-5, 1 being the hottest. Peppery, chili-infused and with plenty of Japanese leeks — it's vicious, but you'll loooove it. Less
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半チャーハンとラーメン / Han-Chahan to Ramen / Chūka Ryōri Shinkarō — Nakano-Sakaue, Tokyo
Machi Chūka style shoyu ramen comes with doubutsukei soup and noodles by Yamaguchiya (based in Ikebukuro). Topped with pork chashu, menma, negi, nori and naruto. Half size fried rice set with gyoza on the side.
Chūka Ryōri Shinkarō is... More
半チャーハンとラーメン / Han-Chahan to Ramen / Chūka Ryōri Shinkarō — Nakano-Sakaue, Tokyo
Machi Chūka style shoyu ramen comes with doubutsukei soup and noodles by Yamaguchiya (based in Ikebukuro). Topped with pork chashu, menma, negi, nori and naruto. Half size fried rice set with gyoza on the side.
Chūka Ryōri Shinkarō is run by 80-year old master Tadashige Endo-san, who operates the shop along with his wife. Endo-san lost his father in the war when he was young and was raised by his mother and grandfather. After graduating from junior high school in his hometown of Yamagata, he moved to Tokyo to find work and picked up a job at a restaurant named ‘Teito’ in Kichijoji. It was there he learned how to cook, mastering Japanese, Chinese and Western style dishes. Because of this experience, he not only offers Machi Chūka but also some Japanese and Western items. Open in the same location for over 50 years, most of the customers are regulars and many call Endo-san by his first name. The signboard outside (and on the menu) says ‘King of Taste.’ 26 seats. Open since 1969. Less
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- Abram Plaut added a new meal Dinner at 幸楽 at Akashiya
半チャンラーメン / Han-Chan Ramen / Chūka Ryōri Kouraku — Ōsaki, Tokyo
Shoyu soup contains bone-based broth with ginger, finished with yuzu. Medium width wavy noodles are supplied by an unknown source. Topped with pork chashu, menma, negi, nori, naruto and spinach. Half cha-han (fried rice) set with gyoza and pickles on the side.
Chūka... More
半チャンラーメン / Han-Chan Ramen / Chūka Ryōri Kouraku — Ōsaki, Tokyo
Shoyu soup contains bone-based broth with ginger, finished with yuzu. Medium width wavy noodles are supplied by an unknown source. Topped with pork chashu, menma, negi, nori, naruto and spinach. Half cha-han (fried rice) set with gyoza and pickles on the side.
Chūka Ryōri Kouraku is a family-run Chinese restaurant that has been open for over 80 years. Aside from ramen, popular dishes include omrice, katsudon and mabo tofu. 43 seats. Open since 1941 @kouraku_osaki Less
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中華そば肉と味玉 / Chūka Soba Niku to Ajitama / Chūka Soba Niku to Negi — Higashi-Shinjuku, Tokyo
Shoyu soup uses doubutsukei (bone broth) soup mixed with shellfish. Medium width curly noodles are supplied by Daikokuya. Topped with ajitama, pork chashu and negi. Takikomi Buta Gohan (pork rice bowl) on the side.
First opened in Ekoda,... More
中華そば肉と味玉 / Chūka Soba Niku to Ajitama / Chūka Soba Niku to Negi — Higashi-Shinjuku, Tokyo
Shoyu soup uses doubutsukei (bone broth) soup mixed with shellfish. Medium width curly noodles are supplied by Daikokuya. Topped with ajitama, pork chashu and negi. Takikomi Buta Gohan (pork rice bowl) on the side.
First opened in Ekoda, Tokyo in January of 2022, the shop was originally called ‘Mensho Torimatsu.’ In February of 2023 they closed briefly and rebranded as ‘Ramen Senmon Fuji.’ In October of 2023 the shop closed once again and relocated to Higashi-Shinjuku, opening with the current name and concept. Open until 6:00am six nights a week. Nine seats. Since October 6th, 2023 @nikutonegi_official Less
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- Abram Plaut added a new meal Dinner at Sugamo at Koike no Iekei (こいけのいえけい)
全部入りラーメン / Zenbu-iri Ramen / Koike no Iekei — Sugamo, Tokyo
Yokohama style iekei inspired ramen. Tonkotsu-shoyu soup uses pork bones and chicken carcasses. Noodles are housemade by King Seimen. Topped with low-temperature cooked pork chashu, ajitama, seasoned cabbage, onions, spinach and nori. Gyokai Mix Tsukemen also on the menu,... More
全部入りラーメン / Zenbu-iri Ramen / Koike no Iekei — Sugamo, Tokyo
Yokohama style iekei inspired ramen. Tonkotsu-shoyu soup uses pork bones and chicken carcasses. Noodles are housemade by King Seimen. Topped with low-temperature cooked pork chashu, ajitama, seasoned cabbage, onions, spinach and nori. Gyokai Mix Tsukemen also on the menu, with Negi-cha Gohan (rice bowl) on the side.
Master Mizuhara-san runs multiple shops in Tokyo including Ramen Koike, Chūka Soba Nishino, King Seimen, Tsukemen Kinryū, Aidaya and Hongoen. This is the only shop in the group which serves iekei style ramen. Eight seats. Since October 10th, 2022 @koike_no_iekei Less
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サイミン / Saimin / Teshima Restaurant — Kealakekua, Hawaii
Hawaiian saimin combines clear seafood based soup with medium width noodles by S&S, a local Hawaiian brand. Toppings include fried spam, napa cabbage, scrambled egg and kamaboko fish cake. Japanese breakfast on the side.
The history of this establishment dates back to 1929, when... More
サイミン / Saimin / Teshima Restaurant — Kealakekua, Hawaii
Hawaiian saimin combines clear seafood based soup with medium width noodles by S&S, a local Hawaiian brand. Toppings include fried spam, napa cabbage, scrambled egg and kamaboko fish cake. Japanese breakfast on the side.
The history of this establishment dates back to 1929, when Mary Shizuko Teshima opened the F. Teshima General Merchandise Store. First selling housemade ice cream (using ice brought in from Hilo daily), Teshima-san transitioned into serving hot food items like hamburgers and saimin for soldiers during WWII. Rebuilt into a full-scale restaurant in 1957, “Grandma Teshima” ran operations until the age of 105, when she retired to her home just a few steps behind the restaurant. She passed away in 2013 at the age of 106, after working in the kitchen for over 60 years and raising a family that included five children, 12 grandchildren, 25 great grandchildren and seven great-great grandchildren. Today the restaurant is operated by some of the 4th-generation great-grandchildren. Current head chef Jose Ruiz started out as a dishwasher around 40 years ago. 50+ seats. Open since 1929 @teshimas Less
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- Abram Plaut added a new meal Ramen at Jikaseimen Satō (自家製麺 佐藤) at Jikaseimen Satō (自家製麺 佐藤)
Recommended bowl: Niboshi & chicken
Jikaseimen Sato opened in 2013 and is run by master Satō-san, the owner of another reputable Akita shop Jurohei (open since 2010). Inspired by the legendary Jikaseimen Itō, the soup at Satō is a niboshi-heavy blend, rich with umami. Two types of noodles are available: thin and straight, or thick and wavy. Both... More
Recommended bowl: Niboshi & chicken
Jikaseimen Sato opened in 2013 and is run by master Satō-san, the owner of another reputable Akita shop Jurohei (open since 2010). Inspired by the legendary Jikaseimen Itō, the soup at Satō is a niboshi-heavy blend, rich with umami. Two types of noodles are available: thin and straight, or thick and wavy. Both are house-made. Satō-san has his hands on several ramen shops in the prefecture, no doubt one of the new school power players on the Akita ramen scene. Less