Restaurants
- Abram Plaut added a new meal Dinner at 参宮橋 空海 at Menyakukai Sangubashiten
にら麺 / Niramen / Chūka Soba Gyo-un — Sangubashi, Tokyo
Clear soup soup is made from whole chickens and chicken carcasses, carefully cooked with chunks of pork, beef bones and aromatic vegetables. The restaurant combines soup-making techniques which have been cultivated over many years with the methods of soup from Chinese cuisine to create... More
にら麺 / Niramen / Chūka Soba Gyo-un — Sangubashi, Tokyo
Clear soup soup is made from whole chickens and chicken carcasses, carefully cooked with chunks of pork, beef bones and aromatic vegetables. The restaurant combines soup-making techniques which have been cultivated over many years with the methods of soup from Chinese cuisine to create a broth meant to display the exquisite balance of savory and sweet flavors. Shoyu tare uses a base of soy sauce along with dashi that brings out the flavors of Hokkaido Rausu kombu, katsuobushi, mackerel flakes, dried shrimp and scallops. Thin straight high-hydration noodles, garlic chives, spiced ground pork, sliced pork chashu, ajitama and bean sprouts. Boiled gyoza topped with cilantro on the side.
Originally opened in 2002 as Menya Kūkai, this store eventually became the flagship of a brand which expanded throughout the Kanto region and now operates seven branches (parent company Refine Foods Ltd.). Several years ago the flagship closed and rebranded under the same ownership group as a new concept, Chūka Soba Gyo-un. 11 seats. Since December 20th, 2022 @gyoun_sangubashi Less
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- Abram Plaut added a new meal Ramen at Kenraku (中華 健楽) at Kenraku (中華 健楽)
Recommended bowl: Old school Chūka
This family run neighborhood spot has been open for 50+ years, serving classic Chinese style stir-fried dishes and ramen. The go-to is probably the han cha-han + ramen set, which includes a bowl of nostalgic Tokyo style shoyu ramen and a side of fried rice. The soup is simple blue-collar fare, made with a light chicken... More
Recommended bowl: Old school Chūka
This family run neighborhood spot has been open for 50+ years, serving classic Chinese style stir-fried dishes and ramen. The go-to is probably the han cha-han + ramen set, which includes a bowl of nostalgic Tokyo style shoyu ramen and a side of fried rice. The soup is simple blue-collar fare, made with a light chicken soup and thin-straight noodles that have a nice bite. The house-made pan-fried gyoza are also recommended, although be warned they take extra time to prepare and cook. Less
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- Abram Plaut added a new meal Ramen at Ken-chan Ramen (ケンチャンラーメン山形) at Kenchan Ramen Yamagata (ケンチャンラーメン)
Recommended bowl: Yamagata Jiro Style
This well known shop is run by master Abe-san, who previously worked as a salaryman before training at the head Ken-chan shop in Sakata, Yamagata prefecture. This branch was opened via 'noren wake', also under the approval of the head shop. The soup is a clear shoyu broth made from pork bones, chicken bones and... More
Recommended bowl: Yamagata Jiro Style
This well known shop is run by master Abe-san, who previously worked as a salaryman before training at the head Ken-chan shop in Sakata, Yamagata prefecture. This branch was opened via 'noren wake', also under the approval of the head shop. The soup is a clear shoyu broth made from pork bones, chicken bones and niboshi (dried fish). The noodles are house-made. Customers can customize the amount of tare sauce and oil when ordering. Some people call this shop 'Tohoku style Ramen Jiro'. Open since 2005. Less
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特製 背脂煮干し中華そば 醤油 / Tokusei Seabura Niboshi Chūka Soba Shoyu / Seabura Niboshi Chūka Soba Waichi — Shinbashi, Tokyo
Niigata Tsubame-Sanjo style ramen consists of niboshi, kelp and slightly emulsified pork soup, along with shoyu tare and pork back fat. Medium-thick wavy noodles by Mikawaya Seimen are made with 100% domestic... More
特製 背脂煮干し中華そば 醤油 / Tokusei Seabura Niboshi Chūka Soba Shoyu / Seabura Niboshi Chūka Soba Waichi — Shinbashi, Tokyo
Niigata Tsubame-Sanjo style ramen consists of niboshi, kelp and slightly emulsified pork soup, along with shoyu tare and pork back fat. Medium-thick wavy noodles by Mikawaya Seimen are made with 100% domestic wheat. Topped with ajitama, slices of pork shoulder chashu (two types), rock seaweed, menma and diced raw onion.
Owner Ryosuke Muraji-san is from Niigata Prefecture, he previously ran izakayas in Jiyugaoka and Shibuya before opening his own ramen shop. The menu was created with the help of his friend who owns Yushima Hall and trained at Niboshi Tsukemen Miyamoto in Kamata. The store manager previously worked at Menya Musashi. Located in the space formerly occupied by ‘Tsuki to Suppon.’ 11 seats. Open since March 31st, 2021 @waichi_shinbashi Less
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- Abram Plaut added a new meal Ramen at Katsu (らーめん勝) at Katsu (らーめん勝)
Recommended bowl: Miso w/ butter
A popular shop only open at night. Serves Tokyo style clear tonkotsu ramen with pork back fat and optional miso tare. Noodles are supplied by Kawashima Seimenjo, based in Edogawa-ku. Topping options are kombu & wakame seaweed, butter, as well as the usual makings for great customizing. Master Katsuyuki Shirai-san trained... More
Recommended bowl: Miso w/ butter
A popular shop only open at night. Serves Tokyo style clear tonkotsu ramen with pork back fat and optional miso tare. Noodles are supplied by Kawashima Seimenjo, based in Edogawa-ku. Topping options are kombu & wakame seaweed, butter, as well as the usual makings for great customizing. Master Katsuyuki Shirai-san trained at Kazuki in Ebisu, then Wakui in Nishi-Arai for 12 years before going independent. He wanted to work at a ramen shop or a sushi restaurant when he was young. He passed the ramen interview first. Open since 1996. Less
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納豆ざるらあめん / Natto Zaru Ramen / Ramen Horiuchi — Shinbashi, Tokyo
Manrai style ramen consists of pork and chicken bone soup paired with a light shoyu tare. Medium-thick wavy noodles are custom ordered. Topped with raw egg, natto, stewed pork shoulder chashu, menma, negi and nori.
Founder Toshihiro Horiuchi first worked as the... More
納豆ざるらあめん / Natto Zaru Ramen / Ramen Horiuchi — Shinbashi, Tokyo
Manrai style ramen consists of pork and chicken bone soup paired with a light shoyu tare. Medium-thick wavy noodles are custom ordered. Topped with raw egg, natto, stewed pork shoulder chashu, menma, negi and nori.
Founder Toshihiro Horiuchi first worked as the right-hand man to master Takano-san, who founded the legendary ramen shop Manrai (opened in Nerima in 1961). By the time Takano-san retired, he had moved his store to Shinjuku and suggested that Horiuchi-san go independant. Ramen Horiuchi thus opened 50 meters away from Manrai (in 2007), with a taste and menu virtually identical. That taste is carried on with this Shinbashi branch. Open five days a week from 7am and six days a week until 3am. 22 seats. Since May 29th, 2013. Less
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- Abram Plaut added a new meal Ramen at Juroku (麺舗 十六) at Juroku (麺舗 十六)
Recommended bowl: Housemade noodles
This small shop down a side alley in west Ikebukuro offers a few different simple bowls. The draw here are the handmade noodles, cranked out daily on a noodle machine in the small kitchen space. Normal go-tos are the ramen or tsukemen served with a double soup of animal bones and fish. Also popular is the 'B men,’... More
Recommended bowl: Housemade noodles
This small shop down a side alley in west Ikebukuro offers a few different simple bowls. The draw here are the handmade noodles, cranked out daily on a noodle machine in the small kitchen space. Normal go-tos are the ramen or tsukemen served with a double soup of animal bones and fish. Also popular is the 'B men,’ or aburasoba. Ramen served without soup. Chili oil and vinegar on the counter to add to taste. Usually only open for lunch, from 10:30am-3pm. One month of the year in August, the shop hours change to 6pm-9:30pm, a change to escape the summer heat, perhaps. Not a shop that wins awards, but one that Ikebukuro ramen heads know about and frequent on a regular basis. Less
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- Abram Plaut added a new meal Ramen at John (ラーメン屋ジョン) at Ramenya Jon (ラーメン屋ジョン)
Recommended bowl: Vietnamese master
A new-school style shop serving clean looking bowls with a variety of tare sauces and toppings. Master John-san is Vietnamese and has lived in Japan for years, and previously trained at the legendary shop Mendokoro Honda. The recommended bowl is the shoyu, which comes with a soup containing chicken, pork and niboshi,... More
Recommended bowl: Vietnamese master
A new-school style shop serving clean looking bowls with a variety of tare sauces and toppings. Master John-san is Vietnamese and has lived in Japan for years, and previously trained at the legendary shop Mendokoro Honda. The recommended bowl is the shoyu, which comes with a soup containing chicken, pork and niboshi, without the use of MSG. Noodles are supplied by the purveyor Kokoro No Aji Seimen. Side menu available such as raw egg and bonito flakes over rice. Open since November 2017. Less
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- Abram Plaut added a new meal Dinner at Nakameguro, Meguro-ku at Teuchi ASAMA
特製らーめん / Tokusei Ramen / Teuchi Asama — Nakameguro, Tokyo
Clear soup uses mainly black Satsuma chickens, combined with a shoyu tare containing four types of soy sauce (including Yugeta). No msg or chemical additives. Housemade noodles are cut by hand to order, carefully kneaded and boiled in a large pot. The high-hydration noodles are... More
特製らーめん / Tokusei Ramen / Teuchi Asama — Nakameguro, Tokyo
Clear soup uses mainly black Satsuma chickens, combined with a shoyu tare containing four types of soy sauce (including Yugeta). No msg or chemical additives. Housemade noodles are cut by hand to order, carefully kneaded and boiled in a large pot. The high-hydration noodles are made with Haru no Ibuki and Yumechikara 100 brand wheat flours from Hokkaido. Topped with ajitama, Kirishima Highlands Royal pork chashu, Sangen pork chashu, thinly sliced menma and chopped negi.
The master trained at Menya Shichisai in Hatchobori, alongside the master of Kagaribi in Shintomichō (which opened earlier this year). Nine seats. Open since October 11th, 2024. Less
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- Abram Plaut added a new meal Ramen at Jagura (豚骨ラーメン じゃぐら) at Jagura (じゃぐら)
Recommended bowl: Tonkotsu Miso Fire
The shop originally opened in 2009, serving thick tonkotsu ramen, then had a renewal opening in 2013, when they started serving thick tonkotsu miso ramen. Run by master Chiyoda-san, using three different types of miso in the miso paste and 15 different types of ingredients total. The noodles are special ordered... More
Recommended bowl: Tonkotsu Miso Fire
The shop originally opened in 2009, serving thick tonkotsu ramen, then had a renewal opening in 2013, when they started serving thick tonkotsu miso ramen. Run by master Chiyoda-san, using three different types of miso in the miso paste and 15 different types of ingredients total. The noodles are special ordered from Mikawaya-Seimen. For most bowls customers can choose between black (garlic oil) or red (chili oil). Rice is free. There is also curry powder on the counter, which can be added to the soup after finishing the noodles. Then you can put the soup on the rice and make a curry rice of sorts. One of the recommended bowls is the Fire Jagura, which comes loaded with chili oil and spices. Twitter: @jagurakoenji Less