Restaurants
- Abram Plaut added a new meal Ramen at Menya Yūsaku (麺屋 優創 ) at Menya Yusaku (麺屋 優創)
Recommended bowl: Crab & shrimp soup
A higher-than-average-ranked shop in a quiet area of Okubo, just north of Shinjuku. The main bowl and most popular option is the 'gyokai miso ramen', made with a crab and shrimp-based soup, served with nori and wakame seaweed. At one point in time each bowl was served with a topping of shrimps and clams; but alas,... More
Recommended bowl: Crab & shrimp soup
A higher-than-average-ranked shop in a quiet area of Okubo, just north of Shinjuku. The main bowl and most popular option is the 'gyokai miso ramen', made with a crab and shrimp-based soup, served with nori and wakame seaweed. At one point in time each bowl was served with a topping of shrimps and clams; but alas, this practice is no longer active. The bowl is well-balanced though; the thicker but slightly wavy flat noodles pair well with the rich soup. Not in the mood for something fishy? Some regular customers swear by the other soup options on the menu — among them a purely pork-based tonkotsu shoyu ramen. Less
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- Abram Plaut added a new meal Ramen at Garaku (雅楽) at Ra-Men Garaku (らーめん 雅楽)
Recommended bowl: High level miso & shoyu
The master of Garaku worked for the famous Tokyo shop Do Miso before opening this joint in 2014. Miso ramen and shoyu ramen highlight the menu, but everything is above average and it’s worth trying the seasonal specialties as well. Don't hesitate to go with the spicy, either. A clean, neat shop.
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- Abram Plaut added a new meal Ramen at at Miso Chūka-Soba Mutahiro (味噌中華そば ムタヒロ )
Recommended bowl: Miso w/ pork fat
The miso specialty outpost of Mutahiro, king of the Kokubunji ramen scene. The bowls here are loaded with pork, wontons, and other toppings. Reminiscent of the bowls at Muta-san’s other shops, but with the miso element. All of the Mutahiro shops are above average. This branch has been open since 2015.
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- Abram Plaut added a new meal Ramen at 3SO (ラーメン スリーエスオー) at 3SO (ラーメン スリーエスオー)
Recommended bowl: Highly ranked miso
This deep Machida countryside spot serves one thing: Miso ramen. The bowls contain three types of miso, making for an extra creamy soup. The word 'three' can also be pronounced 'mi' in Japanese, so the name of the shop is a play-on-words. If you want to go all out, order the 'zenbu nose' and your bowl will come... More
Recommended bowl: Highly ranked miso
This deep Machida countryside spot serves one thing: Miso ramen. The bowls contain three types of miso, making for an extra creamy soup. The word 'three' can also be pronounced 'mi' in Japanese, so the name of the shop is a play-on-words. If you want to go all out, order the 'zenbu nose' and your bowl will come laden with sizable chucks of chashu amongst other toppings. The location of this shop is difficult to access without a car, but for miso ramen lovers it's a can’t-miss spot. Less
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- Abram Plaut added a new meal Ramen at Nakagawa Kai (麺屋 中川會 住吉店) at Nakagawa Kai (麺屋 中川會 住吉店)
Recommended bowl: Clean chicken shoyu
Part of the Nakagawa Kai ramen group, known for its cluster of quality shops on the east side of Tokyo. Each branch has its own theme and menu. This outpost took over the location previously occupied by the OG shop before it moved to Kinshichou in 2016. The menu at this branch features a clear shoyu soup, made... More
Recommended bowl: Clean chicken shoyu
Part of the Nakagawa Kai ramen group, known for its cluster of quality shops on the east side of Tokyo. Each branch has its own theme and menu. This outpost took over the location previously occupied by the OG shop before it moved to Kinshichou in 2016. The menu at this branch features a clear shoyu soup, made using a double soup technique. Whole chickens, chicken bones, chicken feet, shiitake mushrooms, kombu and clams go into the stock. Noodles supplied by Asakusa Kaikarou. Toppings include both pork shoulder and pork belly chashu, along with drizzle of foie gras sauce. Open since 2017. Less
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- Abram Plaut added a new meal Ramen at Yōsuke (麺屋 ようすけ) at Menya Yosuke (麺屋 ようすけ)
Recommended bowl: Aodake noodles
Open since 2012, this Sano ramen spot can get crowded during peak hours — and for good reason. Master Yousuke Tanabe-san, who hails from Kumagaya, Saitama, trained at the renowned Sano ramen shop Tamuraya. The noodles here are Aodake style, prepped via the traditional handmade technique of using a bamboo pole to kneed... More
Recommended bowl: Aodake noodles
Open since 2012, this Sano ramen spot can get crowded during peak hours — and for good reason. Master Yousuke Tanabe-san, who hails from Kumagaya, Saitama, trained at the renowned Sano ramen shop Tamuraya. The noodles here are Aodake style, prepped via the traditional handmade technique of using a bamboo pole to kneed out the dough. The soup is a clear broth made from chicken, pork and beef. The eggs are sourced from nearby Nasu, Tochigi. The gyoza here are also popular. Less
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- Abram Plaut added a new meal Ramen at Yamano (麺 酒 やまの) at Men Sake Yamano (麺 酒 やまの)
Recommended bowl: Good Taiwan maze
Opened in 2013, Yamano is produced by the Toranoko Group and its niboshi ramen specialty shop Ibuki. Yamano offers two primary bowls: A Taiwan mazesoba and a niboshi ramen. The niboshi ramen carries an obvious influence from Ibuki, while the Taiwan mazesoba was apparently inspired by a trip company president Suzuki-san... More
Recommended bowl: Good Taiwan maze
Opened in 2013, Yamano is produced by the Toranoko Group and its niboshi ramen specialty shop Ibuki. Yamano offers two primary bowls: A Taiwan mazesoba and a niboshi ramen. The niboshi ramen carries an obvious influence from Ibuki, while the Taiwan mazesoba was apparently inspired by a trip company president Suzuki-san took to Nagoya, where the style originated. Suzuki-san was impressed enough to make the dish a focal point of the menu at Yamano. Taiwan mazesoba is a soupless ramen, just noodles and sauce topped with spiced meat, chives, negi, garlic and a raw egg yolk. After mixing thoroughly and devouring, ask the staff for some free rice to add to your bowl to mop up the remaining sauce. An elevated bowl within the genre. Less
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担々麺 / Tantanmen / Chūka Soba Hirai — Fuchū, Tokyo
100% doubutsukei (animal bone) soup contains pork knuckles, whole pig heads, beef bones, chicken carcasses and chicken feet. Noodles are house-made with Hokkaido wheat. Other ingredients / toppings include sesame, spicy chili, Szechuan pepper, pork chashu, menma, green negi and nori. The... More
担々麺 / Tantanmen / Chūka Soba Hirai — Fuchū, Tokyo
100% doubutsukei (animal bone) soup contains pork knuckles, whole pig heads, beef bones, chicken carcasses and chicken feet. Noodles are house-made with Hokkaido wheat. Other ingredients / toppings include sesame, spicy chili, Szechuan pepper, pork chashu, menma, green negi and nori. The regular menu consists of straight tonkotsu tsukemen and ramen, limited tantanmen only available on certain Fridays and weekends. Sumibiyaki chashu rice bowl on the side.
Master Ryuichi Ueno-san trained at several ramen shops while he was in college, including Ramen Jiro Hachioji Yaenkaido. It was during that time he picked up the nickname “Hirai” because he resembled the singer Ken Hirai. After graduation, he joined the noodle machine company Yamato Seisakusho and began researching noodles with the intention of eventually opening his own ramen shop. Nine seats. Open since May 2021. @tyukasoba_hirai Less
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- Abram Plaut added a new meal Ramen at Urashima (うらしま) at Urashima (うらしま)
Recommended bowl: Religious experience
Urashima is a shop Japanese ramen geeks often refer to as ‘Legend.’ It's located deep in the Wakayama countryside and only open two hours per day. It's not uncommon for the staff to stop allowing additions to the line less than one hour after opening. Launched in 1976, the shop looks like something of a shack,... More
Recommended bowl: Religious experience
Urashima is a shop Japanese ramen geeks often refer to as ‘Legend.’ It's located deep in the Wakayama countryside and only open two hours per day. It's not uncommon for the staff to stop allowing additions to the line less than one hour after opening. Launched in 1976, the shop looks like something of a shack, with little besides rice fields and farmland in the background. There used to be a more extensive menu, but these days the only offerings are ramen (in two sizes) and rice. But the bowls do not disappoint: deep, creamy tonkotsu soup, magically balanced with rich local shoyu tare. The noodles are from Miyamoto Seimen, based in Wakayama. No spoons are provided; you just drink from the bowl. For some, the short time spent here is akin to a religious experience. Less
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Recommended bowl: Nice & simple
As advertised, this shop serves up a simple bowl of ramen within easy striking distance of iconic Tokyo Tower. The shop is operated by the same company that owns and runs Jangara, a popular Kyushu-style tonkotsu shop with several outposts in Tokyo. At Tokyo Ramen Tower, however, the focus is on Tokyo-style shoyu. The... More
Recommended bowl: Nice & simple
As advertised, this shop serves up a simple bowl of ramen within easy striking distance of iconic Tokyo Tower. The shop is operated by the same company that owns and runs Jangara, a popular Kyushu-style tonkotsu shop with several outposts in Tokyo. At Tokyo Ramen Tower, however, the focus is on Tokyo-style shoyu. The bowls feature a double soup made from gyokai combined with a pork and chicken-based broth. The bowls are finished with hot lard to seal in the heat and keep the soup warm. Standard shoyu and shio tare versions are both available, along with topping options such as a soft-boiled onsen tamago. Finished with fresh mitsuba leaves. Less