Restaurants
- 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
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- Abram Plaut added a new meal Ramen at Bannai Shokudō (坂内食堂) at Bannai Shokudō (坂内食堂)
Recommended bowl: Longest line in Kitakata
The most famous ramen shop in Kitakata, with long lines every day. Open since 1958, the interior of the shop is a large room that seats 56 customers. This shop is the originator of one of the most well known ramen chains in Japan— ‘Kitakata Ramen Bannai,’ which has locations across Japan and in the U.S.... More
Recommended bowl: Longest line in Kitakata
The most famous ramen shop in Kitakata, with long lines every day. Open since 1958, the interior of the shop is a large room that seats 56 customers. This shop is the originator of one of the most well known ramen chains in Japan— ‘Kitakata Ramen Bannai,’ which has locations across Japan and in the U.S. Because of the chain’s fame, this flagship has become a landmark. Kitakata-style shio ramen is on the menu, but many customers go for the chashumen, which comes completely layered in pork. Less
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- Abram Plaut added a new meal Dinner at めんめん at Bushimoriya Men Men (ぶしもりや めんめん)
皿もりめん / Sara Morimen / Menmen — Ekoda, Tokyo
Old school Tokyo style tsukemen. Chicken based shoyu soup, served with medium-thick wavy dipping noodles. The soup is topped with pork chashu, onions, negi and black pepper, the noodles come with nori and cucumber.
Open for over 50 years, Menmen is run by a female master. Previously she... More
皿もりめん / Sara Morimen / Menmen — Ekoda, Tokyo
Old school Tokyo style tsukemen. Chicken based shoyu soup, served with medium-thick wavy dipping noodles. The soup is topped with pork chashu, onions, negi and black pepper, the noodles come with nori and cucumber.
Open for over 50 years, Menmen is run by a female master. Previously she worked alongside her elder brother, before he passed away a few years ago. She does everything solo now, admitting she probably won’t continue for much longer. 17 seats. Open since 1965. Less
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- Abram Plaut added a new meal Ramen at Asahi (中華料理 あさひ) at Asahi (中華料理 あさひ)
Recommended bowl: Family run classic
This family-run restaurant is an Asakusa area staple. Open for decades, it's now run by the fourth-generation master, Ueki-san. The menu is extensive, featuring various bowls with chicken and pork-based soups. Both the pork chashu and fried gyoza dumplings are beloved by the steady stream of regulars. There are... More
Recommended bowl: Family run classic
This family-run restaurant is an Asakusa area staple. Open for decades, it's now run by the fourth-generation master, Ueki-san. The menu is extensive, featuring various bowls with chicken and pork-based soups. Both the pork chashu and fried gyoza dumplings are beloved by the steady stream of regulars. There are trendier, more tourist-friendly places in Asakusa, but gotta love this old school classic. Less
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- Abram Plaut added a new meal Ramen at Aroma (亞呂摩) at Aroma (亞呂摩)
Recommended bowl: Coffee ramen?!
Aroma is more of a Japanese kissaten (traditional coffee house) than a ramen shop, with a cozy vintage vibe. The shop is run by an adorable elderly Japanese couple. Visually, the coffee ramen is mind-blowing, with various toppings laid out to look like a face. Among those toppings: egg, banana, ham, kiwi fruit, ice... More
Recommended bowl: Coffee ramen?!
Aroma is more of a Japanese kissaten (traditional coffee house) than a ramen shop, with a cozy vintage vibe. The shop is run by an adorable elderly Japanese couple. Visually, the coffee ramen is mind-blowing, with various toppings laid out to look like a face. Among those toppings: egg, banana, ham, kiwi fruit, ice cream and more. The soup contains coffee and the noodles are made by a supplier nearby — and they also have bits of coffee in them. Less
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- Abram Plaut added a new meal Dinner at 江古田駅前 at Sichuan Restaurant Kyo Ki
特製つけ麺 / Tokusei Tsukemen / Chonan Hosono Takashi — Ekoda, Tokyo
Rich tonkotsu gyokai tsukemen uses a double soup of pork bones and dried fish. Medium-thick noodles by Asakusa Kaikarou. Topped with pork belly and shoulder chashu, ajitama, menma and nori. Yakumi condiments include negi, yuzu koshō and ume katsuo.
Chonan Hosono Takashi... More
特製つけ麺 / Tokusei Tsukemen / Chonan Hosono Takashi — Ekoda, Tokyo
Rich tonkotsu gyokai tsukemen uses a double soup of pork bones and dried fish. Medium-thick noodles by Asakusa Kaikarou. Topped with pork belly and shoulder chashu, ajitama, menma and nori. Yakumi condiments include negi, yuzu koshō and ume katsuo.
Chonan Hosono Takashi is the sister store of Chonan Montaichio, located in Yawata, Chiba. The master trained at the famous ramen shops Tsukemen Michi, Kameido Niboshi Chūka Soba Tsukihi and Tsukemen Kazu. Eight seats. Since July 24th, 2021 @chonan.hosonotakashi Less
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- Abram Plaut added a new meal Ramen at Aoshima Shokudō (青島食堂 秋葉原店) at Aoshima Shokudō (青島食堂 秋葉原店)
Recommended bowl: Niigata style w/ ginger
Tokyo outpost of the famous inventor of OG Niigata-style shoyu ramen w/ ginger. Clear pork-based soup made with konbu and ginger, to go along with a dark shoyu tare. House made noodles and super thin slices of pork chashu. This shop serves exactly what you get at the head branch in Niigata, but right in Tokyo.... More
Recommended bowl: Niigata style w/ ginger
Tokyo outpost of the famous inventor of OG Niigata-style shoyu ramen w/ ginger. Clear pork-based soup made with konbu and ginger, to go along with a dark shoyu tare. House made noodles and super thin slices of pork chashu. This shop serves exactly what you get at the head branch in Niigata, but right in Tokyo. Less
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- Abram Plaut added a new meal Ramen at Aoba (旭川らぅめん青葉 本店) at Aoba (旭川らぅめん青葉 本店)
Recommended bowl: Family run since '47
One of the oldest ramen shops in Asahikawa, Aoba has been run by three generations of the same family since 1947. The soup is fish and vegetable-based with shoyu, topped with your usual fixins' of chashu, menma and nori — the seaweed is even stamped with the shop's name on it. What makes this shop special is... More
Recommended bowl: Family run since '47
One of the oldest ramen shops in Asahikawa, Aoba has been run by three generations of the same family since 1947. The soup is fish and vegetable-based with shoyu, topped with your usual fixins' of chashu, menma and nori — the seaweed is even stamped with the shop's name on it. What makes this shop special is the staff, aka the founding family, who are extremely hospitable and welcoming to all customers, whether they speak Japanese or not. One of those shops where the old school homey atmosphere makes the bowl taste that much better. Less
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- Abram Plaut added a new meal Ramen at Antai Noodles (アンタイヌードルズ) at Antai Noodles (アンタイヌードルズ)
Recommended bowl: A gem in West Tokyo
Master Isoda-san worked at several famous Tokyo ramen shops before opening his own place, Antai Noodles, in August 2014. All of the shops where Isoda-san apprenticed specialized in a different style of ramen, so he had a lot elements and techniques to choose from when creating his own signature bowl.
Antai Noodles... More
Recommended bowl: A gem in West Tokyo
Master Isoda-san worked at several famous Tokyo ramen shops before opening his own place, Antai Noodles, in August 2014. All of the shops where Isoda-san apprenticed specialized in a different style of ramen, so he had a lot elements and techniques to choose from when creating his own signature bowl.
Antai Noodles serves both ramen and tsukemen. The shoyu soup is made with chicken and gyokai. The tsukemen contains those ingredients, plus tonkotsu. The noodles are supplied by Murakami Asahi Seimen, an elite Tokyo noodle maker. The shop was among the 20 best new ramen shops to open in 2014, a competitive year for rookie ramen shops.
Antai Noodles is located in Isoda-san's hometown of Akishima in the outskirts of Tokyo. It's about 45 minutes by express train from Shinjuku – deep outskirts. Less
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- Abram Plaut added a new meal Dinner at 鈴屋ラーメン at Suzuya
チャーシューメン / Chashumen / Suzuya — Futtsu, Chiba
Pork soup is combined with a koikuchi Miya shoyu based tare. Miya shoyu is naturally brewed in wooden barrels using wheat grown in Chiba. Located nearby in the Sanuki area of Futtsu City, in business since 1834. Medium width straight noodles are provided by Bunmeiken, which started... More
チャーシューメン / Chashumen / Suzuya — Futtsu, Chiba
Pork soup is combined with a koikuchi Miya shoyu based tare. Miya shoyu is naturally brewed in wooden barrels using wheat grown in Chiba. Located nearby in the Sanuki area of Futtsu City, in business since 1834. Medium width straight noodles are provided by Bunmeiken, which started out as a ramen stand in Kisarazu in 1923, opening a noodle business in 1953. Topped with extra pork chashu, extra negi, menma, nori and naruto.
Suzuya is said to be one of the oldest operating ramen shops in all of Chiba Prefecture. Considered Takeoka style ramen by some, but with its own unique characteristics. Open 10:30am until the soup runs out, closed Wednesday, Thursday and Friday. 36 seats. Open since before 1954 (exact date unknown). Less