Restaurants
- Abram Plaut added a new meal Dinner at オランダ軒 at Oranda-ken (オランダ軒)
しょうゆチャーシューメン / Shoyu Chashumen / Orandaken — Higashi-Iwatsuki, Saitama
Niigata Nagaoka ginger shoyu ramen. The soup contains pork bones and chicken carcasses, balanced with ginger from Kōchi Prefecture. Noodles are sourced from an undisclosed location. Extra pork chashu, double ajitama, menma, naruto, nori, greens. White... More
しょうゆチャーシューメン / Shoyu Chashumen / Orandaken — Higashi-Iwatsuki, Saitama
Niigata Nagaoka ginger shoyu ramen. The soup contains pork bones and chicken carcasses, balanced with ginger from Kōchi Prefecture. Noodles are sourced from an undisclosed location. Extra pork chashu, double ajitama, menma, naruto, nori, greens. White rice on the side.
Master Yasushi Yamamoto is self taught, prior to becoming a ramen chef he worked at a hamburger shop. He opened Orandatei in Kasukabe, Saitama in April 2016, moving the store to Higashi-Iwatsuki eight months later and reopening as Orandaken. In March of 2022, the store moved once again, this time due to the existing building getting demolished. The new location is just a few hundred meters away. All photos other than food are prohibited inside the shop. Eight seats. Open since May 15th, 2022. Less
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- Abram Plaut added a new meal Ramen at Chinryū-ken (珍竜軒 本店) at Chinryū-ken (珍竜軒 本店)
Recommended bowl: Garlic tonkotsu
An old school Kita-Kyushu ramen shop, serving a smooth tonkotsu topped with negi, sesame seeds and garlic (the chef will check with you about the optional toppings that are available). Open for over 50 years, the shop has an old school vibe where the staff look like they’ve been there for decades and the customers... More
Recommended bowl: Garlic tonkotsu
An old school Kita-Kyushu ramen shop, serving a smooth tonkotsu topped with negi, sesame seeds and garlic (the chef will check with you about the optional toppings that are available). Open for over 50 years, the shop has an old school vibe where the staff look like they’ve been there for decades and the customers just as long. On the countertops is togarashi miso to add a spiciness to the bowl — which seems quite popular with regulars. They now have three branches in Kita-Kyushu, but this is the flagship. It's also known to be the favorite ramen shop of one of the top sushi chefs in Japan. Less
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- Abram Plaut added a new meal Dinner at らあめん 広 at Hiro (らあめん 広)
特製帆立の昆布水つけ麺 黒 / Tokusei Hotate no Kombusui Tsukemen Kuro / Tokyo Style Noodle Hotate Biyori — Akihabara, Tokyo
Scallop dashi shoyu soup contains kaibashira and adjacent muscles. Mikawaya Seimen noodles use a blend of multiple varieties of Hokkaido-grown Haruyokoi wheat. The noodles are served in kombu water made with Rausu... More
特製帆立の昆布水つけ麺 黒 / Tokusei Hotate no Kombusui Tsukemen Kuro / Tokyo Style Noodle Hotate Biyori — Akihabara, Tokyo
Scallop dashi shoyu soup contains kaibashira and adjacent muscles. Mikawaya Seimen noodles use a blend of multiple varieties of Hokkaido-grown Haruyokoi wheat. The noodles are served in kombu water made with Rausu and Gagome kombu from Hokkaido, accented by iwashi niboshi. Topped with aburi-hotate, pork and chicken chashu, ajitama, menma and greens. The scallops are carefully selected from Sarufutsu, Hokkaido. Side condiments include fresh dill, wasabi, truffle oil, scallop carpaccio and katsuo-shio (made by blending katsuobushi with seaweed salt from the Seto Inland Sea).
Tokyo Style Noodle Hotate Biyori is the sister store of Menya 33 in Jimbocho. Located in the former space of Ramen Hiro. Eight seats. Since December 11th, 2022. @hotatebiyori Less
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- Abram Plaut added a new meal Ramen at Chinchintei (珍々亭) at Chinchintei (珍々亭)
Recommended bowl: First ever aburasoba
Open since 1957, this is the very first shop to ever serve aburasoba — a style now beloved worldwide. Ramen noodles are served without soup— just tare sauce, various toppings, and some oil. Vinegar and ra-yu (chili oil) are made available on the counter, and you add to taste. Then just mix everything up and... More
Recommended bowl: First ever aburasoba
Open since 1957, this is the very first shop to ever serve aburasoba — a style now beloved worldwide. Ramen noodles are served without soup— just tare sauce, various toppings, and some oil. Vinegar and ra-yu (chili oil) are made available on the counter, and you add to taste. Then just mix everything up and let the slurping commence. An old school vibe and original feel — not much has changed here in decades. The staff are super friendly, too. Less
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- Abram Plaut added a new meal Dinner at 西調布駅 at Ajuru
味玉入り昆布水つけ麺 / Ajitama-iri Kombusui Tsukemen / Ichiban Dashi Ramen Shinsen — Nishi-Chofu, Tokyo
Clear soup uses pork, chicken and niboshi, with koikuchi shoyu tare. Homemade noodles contain whole wheat flour, served in kombu water. Ajitama, onion, green negi, low-temperature pork chashu, lime, nori.
The master trained at Torikoku... More
味玉入り昆布水つけ麺 / Ajitama-iri Kombusui Tsukemen / Ichiban Dashi Ramen Shinsen — Nishi-Chofu, Tokyo
Clear soup uses pork, chicken and niboshi, with koikuchi shoyu tare. Homemade noodles contain whole wheat flour, served in kombu water. Ajitama, onion, green negi, low-temperature pork chashu, lime, nori.
The master trained at Torikoku Chūka Suzuki in Mitaka. 18 seats. Open since September 28th, 2022. Less
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- Abram Plaut added a new meal Ramen at Burari (麺酒処 ぶらり) at Burari (麺酒処 ぶらり)
Recommended bowl: Golden chicken soup
This tori-paitan specialty shop sits nestled between a few buildings, just off the main road in Nippori. Two main soup options are available, both chicken-based: creamy or clear. Most customers opt for the paitan, a silky smooth, buttery version; but the clear soup is there for those who want something on the lighter... More
Recommended bowl: Golden chicken soup
This tori-paitan specialty shop sits nestled between a few buildings, just off the main road in Nippori. Two main soup options are available, both chicken-based: creamy or clear. Most customers opt for the paitan, a silky smooth, buttery version; but the clear soup is there for those who want something on the lighter side. Mikawaya Seimen, one of Tokyo's top noodle companies, provides the noodles. This shop serves ramen on the first floor and doubles as an izakaya on the second floor. They also have another branch in Meguro. Less
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- Abram Plaut added a new meal Dinner at 木場 at ASIAN DINING SUNRISE
特製醤油そば / Tokusei Shoyu Soba / Menya Rurikakesu — Kiba, Tokyo
Shoyu soup uses Kagoshima black Satsuma, red Satsuma and Amakusa daioh brand chickens, combined with a dashi broth of katsuobushi from Makurazaki and Rausu kombu. Thick house-made temomi noodles contain whole wheat flour. No MSG. Topped with pork shoulder loin and kurobuta... More
特製醤油そば / Tokusei Shoyu Soba / Menya Rurikakesu — Kiba, Tokyo
Shoyu soup uses Kagoshima black Satsuma, red Satsuma and Amakusa daioh brand chickens, combined with a dashi broth of katsuobushi from Makurazaki and Rausu kombu. Thick house-made temomi noodles contain whole wheat flour. No MSG. Topped with pork shoulder loin and kurobuta thigh chashu, ajitama, kinshi tamago, chicken breast, menma, Kujo negi, nori and wontons. Inspired by a local chicken-rice dish from the owner's hometown called 'kei-han' which features similar toppings.
The master grew up on the island of Amami Ōshima, Kagoshima. He is the former store manager of Ramen Kai in Kuramae. The shop name 'Rurikakesu' is a reference to the Lidth's jay, a protected wild bird native to Amami Oshima and a designated symbol of Kagoshima Prefecture. 10 counter seats. Open since June 23rd, 2022. Less
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- Abram Plaut added a new meal Ramen at Bizentei (びぜん亭) at Bizentei (びぜん亭)
Recommended bowl: Old school Tokyo shoyu
Bizentei is a Tokyo-style ramen shop with a wonderful old-school Japanese atmosphere. The master is a friendly guy from Okayama Prefecture. He has been running Bizentei for over 35 years and still wears a jimbei while he cooks. This is about as close as you'll get to eating at a ramen shop from an Ozu movie.... More
Recommended bowl: Old school Tokyo shoyu
Bizentei is a Tokyo-style ramen shop with a wonderful old-school Japanese atmosphere. The master is a friendly guy from Okayama Prefecture. He has been running Bizentei for over 35 years and still wears a jimbei while he cooks. This is about as close as you'll get to eating at a ramen shop from an Ozu movie.
Bizentei serves a light, sweet, simply perfect Tokyo shoyu ramen. Nothing flashy here, just a classic bowl that you could easily eat every day. Each bowl comes with two umeboshi (pickled plums) — one to eat before the meal to stimulate your appetite, the second to refresh your pallet after. The yaki-gyoza and sui-gyoza are also solid.
Last time we visited Bizentei, the master made a bowl for himself after he served us and came around the counter to chow down among his customers. So great. He said he's not going to keep the shop open forever but he plans to stay running until at least the 2020 Tokyo Olympics. If we lived nearby we would eat at this place on the weekly. Less
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- Abram Plaut added a new meal Dinner at 駒込 at 担々麺 辣椒漢(らしょうはん) 駒込店
ラーメン / Ramen / Menya Hero — Komagome, Tokyo
Jiro style ramen uses well-emulsified tonkotsu-shoyu soup and pork fat. House-made thick-cut noodles (350g for regular size) contain the customary Oshon brand flour. Topped with pork chashu, cabbage, bean sprouts, garlic and quail egg.
The master previously worked as an assistant at Ramen... More
ラーメン / Ramen / Menya Hero — Komagome, Tokyo
Jiro style ramen uses well-emulsified tonkotsu-shoyu soup and pork fat. House-made thick-cut noodles (350g for regular size) contain the customary Oshon brand flour. Topped with pork chashu, cabbage, bean sprouts, garlic and quail egg.
The master previously worked as an assistant at Ramen Jiro Sakuradai. If customers are waiting, seating time may be limited to roughly 15 minutes from when the ramen is served. Photos other than ramen (and the ticket machine) are not allowed. After ramen is served, please refrain from using your phone. After eating, put your dishes up and wipe the counter down for the next customer. Do not leave used tissues or masks in the bowl, throw them in the trash. Eight seats. Open since June 5th, 2022 @menya_hero Less
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- Abram Plaut added a new meal Ramen at Bigiya (麺処 びぎ屋) at Bigiya (麺処 びぎ屋)
Recommended bowl: Top-class
Bigiya is a fixture of the Tokyo ramen circuit and is widely considered to be the best shop in the Gakugei-Daigaku area. It was created by master Takatoshi Chouryou, who studied at the well-known ramen shop Setagaya.
Chouryou-san sources most of the ingredients used at Bigiya from his hometown in Shizuoka Prefecture, which... More
Recommended bowl: Top-class
Bigiya is a fixture of the Tokyo ramen circuit and is widely considered to be the best shop in the Gakugei-Daigaku area. It was created by master Takatoshi Chouryou, who studied at the well-known ramen shop Setagaya.
Chouryou-san sources most of the ingredients used at Bigiya from his hometown in Shizuoka Prefecture, which sits to the southwest of Tokyo. The careful selection of ingredients is apparent in each element of the ramen on offer.
Bigiya's house recommendation is 'shoyu ramen zenbu iri,' which basically means shoyu ramen with all the fixings — aji tama, buta chashu and tori chashu. The soup is made from chicken, 16 different types of gyokai and four varieties of shoyu. It's quite subtle and dynamic — light in color and consistency, but with good umami.
Chouryou-san's toppings are above average and elevate the bowl. The buta chashu is simmered in a secret tare. The tori chashu is soaked in another original tare for 24 hours and then roasted in the oven. Both chashus are then aged in the refrigerator for one night. The time-intensive prep delivers a depth of flavor and delicate texture. The egg is near flawless and the menma has an unexpectedly wild taste. Pro toppings work here.
Bigiya's noodles are sourced from the respected noodle provider Murakami Asahi Seimen.
Chouryou-san's menu is extensive; this is a shop that requires multiple visits. The tsukemen and niboshi are both well regarded, as are the seasonal specialties and gentei offerings that often pop onto the menu. On past visits we've caught a yuzu ramen special and a chilled ramen gentei dish served during the summertime. If we lived in the area, we'd be lining up regularly. Less