Restaurants
- Abram Plaut added a new meal Ramen at Aburasoba Gachi (油そば専門店 GACHI) at Aburasoba Gachi (油そば専門店 GACHI)
Recommended bowl: Spicy, oily noodles
This is the only outpost of the Menya Shono group to specialize in aburasoba, or soupless ramen. The bowls of chewy handmade noodles come with tare sauce and various toppings, along with vinegar and chili oil on the counter. Add desired amounts of each to taste, mix, and slurp.
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- Abram Plaut added a new meal Ramen at GRAVITY EKODA BASE (ぐらびてぃ えこだ べーす) at GRAVITY EKODA BASE (ぐらびてぃ えこだ べーす)
Recommended bowl: Legit bowls
Open since 2015, this shop serves up solid bowls of shoyu ramen, tsukemen, aburasoba and rice bowls. The main go-to is probably the chūka-soba, a clear shoyu-based pork and gyokai soup, topped with chashu and your typical fixins', including choice of with or without a shower of pork back fat. Noodles supplied by Mikawaya... More
Recommended bowl: Legit bowls
Open since 2015, this shop serves up solid bowls of shoyu ramen, tsukemen, aburasoba and rice bowls. The main go-to is probably the chūka-soba, a clear shoyu-based pork and gyokai soup, topped with chashu and your typical fixins', including choice of with or without a shower of pork back fat. Noodles supplied by Mikawaya Seimen. Not a super famous shop but all around solid. The aburasoba seems quite popular as well. Limited-edition specialty bowls are sometimes available too. Less
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- Abram Plaut added a new meal Dinner at 大塚駅前 at Denny's
特製醤油蕎麦 / Tokusei Shoyu Soba / Chūka Soba Kifu — Ōtsuka, Tokyo
Tanrei soup uses chicken, pork, kombu and vegetables. Five types of shoyu are in the tare. Choice of thin or thick noodles supplied by Kanno Seimenjo. Topped with Ajitama, low-temperature cooked chicken chashu, pork shoulder roast chashu, menma, mustard greens, negi and... More
特製醤油蕎麦 / Tokusei Shoyu Soba / Chūka Soba Kifu — Ōtsuka, Tokyo
Tanrei soup uses chicken, pork, kombu and vegetables. Five types of shoyu are in the tare. Choice of thin or thick noodles supplied by Kanno Seimenjo. Topped with Ajitama, low-temperature cooked chicken chashu, pork shoulder roast chashu, menma, mustard greens, negi and wontons.
Chūka Soba Kifu is a new brand by the well known shop Ramen Waizu in Kanda. Located in the space previously operated by Hope-ken Honpo. Six counter seats plus about 4-5 more spaces at a separate counter for eating while standing. Open since May 20th, 2023. Less
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- Abram Plaut added a new meal Ramen at Budouka (横浜家系らーめん 二代目武道家) at Budouka (横浜家系らーめん 二代目武道家)
Recommended bowl: 300 kg of bones
For lovers of Yokohama style IEKEI, this Tokyo shop stands out. The head branch is located in Waseda, but one of the apprentices branched off to open a Nakano outpost which is now ranked even higher. Normally IEKEI-style soup is slightly golden from the chicken oil added to the tonkotsu soup, but the bowls at Budouka... More
Recommended bowl: 300 kg of bones
For lovers of Yokohama style IEKEI, this Tokyo shop stands out. The head branch is located in Waseda, but one of the apprentices branched off to open a Nakano outpost which is now ranked even higher. Normally IEKEI-style soup is slightly golden from the chicken oil added to the tonkotsu soup, but the bowls at Budouka are brown with an orangish tint. The secret? Three hundred kilograms of pork bones that go into the soup every day. Simmered for hours and stirred almost constantly— the result is a liquid pork bone elixir. Less
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ラーメン/ Ramen / Shantan Ramen Chorori — Ebisu, Tokyo
Mild shoyu pork based soup with fried negi. Noodles supplied by Maruyama Seimen. Topped with pork chashu, bean sprouts, menma and snap peas. Cha-han, yaki gyoza, kobukuro (pork uterus) on the side.
Shantan Ramen Chorori is a chūka style shop, serving a variety of noodle dishes and... More
ラーメン/ Ramen / Shantan Ramen Chorori — Ebisu, Tokyo
Mild shoyu pork based soup with fried negi. Noodles supplied by Maruyama Seimen. Topped with pork chashu, bean sprouts, menma and snap peas. Cha-han, yaki gyoza, kobukuro (pork uterus) on the side.
Shantan Ramen Chorori is a chūka style shop, serving a variety of noodle dishes and sides. Master Kaneo Moriyama-san trained at the legendary Kiraku in Shibuya before also working at Kaotan Ramen. Long known as a popular night hangout for locals. A 2nd branch previously existed in Meguro (1997-2021). 37 seats at the Ebisu flagship. Open since 1995. Less
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- Abram Plaut added a new meal Dinner at 白河ラーメンやまだ at Shirakawa Ramen Yamada
中華そば / Chūka Soba / Shirakawa Ramen Yamada — Koriyama, Fukushima
The soup is a blend of Aizu, Nagoya Cochin, Awao and Hakata chickens, with added Nagoya Cochin chicken oil. High-hydration chijire teuchi noodles. Charcoal-roasted and smoked pork leg chashu, menma, negi, nori and radish sprouts.
The master is self-taught. 19 seats. Open... More
中華そば / Chūka Soba / Shirakawa Ramen Yamada — Koriyama, Fukushima
The soup is a blend of Aizu, Nagoya Cochin, Awao and Hakata chickens, with added Nagoya Cochin chicken oil. High-hydration chijire teuchi noodles. Charcoal-roasted and smoked pork leg chashu, menma, negi, nori and radish sprouts.
The master is self-taught. 19 seats. Open since October 10th, 2019. @koriyama_yamada Less
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- Abram Plaut added a new meal Ramen at Santouka (らーめん山頭火 旭川本店) at Santouka (らーめん山頭火 旭川本店)
Recommended bowl: World famous flagship
Hitoshi Hatanaka founded Santouka in Asahikawa in 1988. Over the decades the brand has branched out to become a ramen behemoth with over 50 locations worldwide. The shop specialty is 'shio ramen,' a light tonkotsu broth seasoned with salt and topped with pork, sesame seeds and a small pickled plum. It's an easy... More
Recommended bowl: World famous flagship
Hitoshi Hatanaka founded Santouka in Asahikawa in 1988. Over the decades the brand has branched out to become a ramen behemoth with over 50 locations worldwide. The shop specialty is 'shio ramen,' a light tonkotsu broth seasoned with salt and topped with pork, sesame seeds and a small pickled plum. It's an easy bowl to crush, perfect for the novice enthusiast. Less
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- Abram Plaut added a new meal Dinner at さんくるげ at Sankuruge
塩らぁ麺 + 辛いらぁ麺 / Shio Ramen + Karai Ramen / Sankuruge — Tamura, Fukushima
The soup contains whole Aizu chickens, beef bones, red sea bream (madai) and oysters. Once finished cooking, the soup is chilled and left to rest so that the umami condenses. Shio tare uses Mongolian rock salt, dried scallops and yaki-ago (dried and grilled... More
塩らぁ麺 + 辛いらぁ麺 / Shio Ramen + Karai Ramen / Sankuruge — Tamura, Fukushima
The soup contains whole Aizu chickens, beef bones, red sea bream (madai) and oysters. Once finished cooking, the soup is chilled and left to rest so that the umami condenses. Shio tare uses Mongolian rock salt, dried scallops and yaki-ago (dried and grilled flying fish). Noodles are house-made with domestic wheat. The pork shoulder chashu is marinated in herbs before being grilled. No chemical additives or MSG.
The word 'Sankuruge' is local dialect meaning 'turn over,' it was a favorite phrase of the master's late mother. The master trained at multiple ramen shops including Ippudo, Chabuya and Nakiryū. He opened his own shop in the space where his parents previously ran a sushi restaurant. Open 7am-12pm or until the ingredients run out. Closed weekends and holidays. 13 seats. Since April 22nd, 2019. @sankuruge Less
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- Abram Plaut added a new meal Ramen at Edoya (麺 えどや) at Edoya (麺 えどや)
Recommended bowl: Comfort ramen
Master Masoka-san previously worked as a building contractor, before quitting his job and starting work at a ramen shop. It took him five years to come up with the ramen recipe that satisfied his intentions. He wanted to make ramen that people can eat every day, so he aims for a healthier approach with as few additives... More
Recommended bowl: Comfort ramen
Master Masoka-san previously worked as a building contractor, before quitting his job and starting work at a ramen shop. It took him five years to come up with the ramen recipe that satisfied his intentions. He wanted to make ramen that people can eat every day, so he aims for a healthier approach with as few additives as possible. The soup is a double-soup made from pork, chicken, and several different types of gyokai. The soup takes around eight hours to prepare. The chashu is also quite popular, stewed for six hours before it's served. The medium-thick noodles are special ordered (with no additives). Less
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- Abram Plaut added a new meal Ramen at Sankaku (さんかく) at Sankaku (さんかく)
Recommended bowl: Tokyo family style
This shop originally opened in Shinjuku on omoide yokocho in 1947. At one point it burned down in a fire, and now it’s located on a hill in Mejiro next to a Japanese shrine. The shop is in an old-looking wooden structure that looks like it once was someone's home. Sankaku describes itself as "true Tokyo ramen."... More
Recommended bowl: Tokyo family style
This shop originally opened in Shinjuku on omoide yokocho in 1947. At one point it burned down in a fire, and now it’s located on a hill in Mejiro next to a Japanese shrine. The shop is in an old-looking wooden structure that looks like it once was someone's home. Sankaku describes itself as "true Tokyo ramen." Clear shoyu soup with hints of fish, chicken and pork. Nice, thick, curly yellow noodles. The pork wontons are plump and juicy. Chashu, menma, negi and nori to top it off. Less