Restaurants
- Abram Plaut added a new meal Dinner at ますや本店 at ますや本店 台新店
伝 / Den / Masuya Honten Ekimae — Koriyama, Fukushima
Koriyama Black. Tanrei soup contains chicken carcasses and pork bones, combined with katsuobushi and kombu dashi. The signature 'black' tare uses Kintakasago koikuchi shoyu, made in Aizu by a 5th generation purveyor with a 100-year history. Choice of straight or chijire low hydration noodles,... More
伝 / Den / Masuya Honten Ekimae — Koriyama, Fukushima
Koriyama Black. Tanrei soup contains chicken carcasses and pork bones, combined with katsuobushi and kombu dashi. The signature 'black' tare uses Kintakasago koikuchi shoyu, made in Aizu by a 5th generation purveyor with a 100-year history. Choice of straight or chijire low hydration noodles, supplied by local Koriyama maker Tomitaya Seimen. The noodles are made using the same machines and old-fashioned manufacturing methods once used at Masuya Shokudo, the shop known as the originator of this style. Topped with pork chashu, menma, naruto, negi and boiled greens.
The roots of this bowl go back 150+ years to the beginning of the Meiji Era, when a woman named Masu Shibahara opened the restaurant Masuya Shokudo in 1868. Located in front of Koriyama Station, the business served soba and udon, later becoming a ryokan (inn). The recipe for Koriyama black ramen is said to have been created and first served at Masuya Shokudo around 1945. Although Masuya Shokudo eventually closed, it was succeeded by Masuya Bunten.
Masuya Honten was founded by Hisao Shibahara, he is the great-grandson of Masu Shibahara and nephew of the master of Masuya Bunten. Hisao was worried about losing his family's history after it was announced that Masuya Bunten would close in 2003, thus he began studying ramen to preserve the legacy. Currently operating three stores in Koriyama, with 16 seats at the ekimae branch. Open since 2003. Less
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- Abram Plaut added a new meal Ramen at at Murata (中華そば むら田 )
Recommended bowl: Nakameguro ramen
One of the higher ranked shops in the Nakameguro area, run by master Murata-san. The soup is made from chickens, toribushi and gyokai. All of the ingredients are carefully sourced. The chickens come from Iwate Prefecture; the shoyu is from Ibaraki prefecture; and the mirin used is from Gifu. No MSG here. After the... More
Recommended bowl: Nakameguro ramen
One of the higher ranked shops in the Nakameguro area, run by master Murata-san. The soup is made from chickens, toribushi and gyokai. All of the ingredients are carefully sourced. The chickens come from Iwate Prefecture; the shoyu is from Ibaraki prefecture; and the mirin used is from Gifu. No MSG here. After the great Tohoku earthquake of 2011, Murata-san connected with noodle supplier Hanada Seimen in Fukushima prefecture, to help support the devastated region. Every noodle that is made by Haneda Seimen is checked for radioactivity. Until now no noodles have ever tested positive. Less
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- Abram Plaut added a new meal Dinner at 中華蕎麦うゑず at Ramen Uezu
つけめん / Tsukemen / Chūka Soba Uezu (Wez) — Kōfu, Yamanashi
Rich tonkotsu-gyokai double soup, gyofun (fish powder), negi, naruto and yuzu. Thick noodles are house-made. Pork chashu (using local Yamanashi pork), menma, nori on the side.
Master Uezu-san trained at the legendary Chūka Soba Tomita in Matsudo, Chiba. Considered a top disciple,... More
つけめん / Tsukemen / Chūka Soba Uezu (Wez) — Kōfu, Yamanashi
Rich tonkotsu-gyokai double soup, gyofun (fish powder), negi, naruto and yuzu. Thick noodles are house-made. Pork chashu (using local Yamanashi pork), menma, nori on the side.
Master Uezu-san trained at the legendary Chūka Soba Tomita in Matsudo, Chiba. Considered a top disciple, Tomita-san gave his blessing for Uezu-san to open his own shop. Although technically independent, Uezu's store information is listed on Tomita's official website. 12 seats. Open since April 6th, 2015. @wez_kofu Less
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- Abram Plaut added a new meal Ramen at Hanamichi (味噌麺処 花道 ) at Hanamichi (味噌麺処 花道 )
Recommended bowl: Backstreet miso
A well known Tokyo style miso ramen shop. Strong miso soup, topped with bean sprouts, thick-cut chashu and menma. Medium-straight noodles and fresh garlic available on request. The master previously worked at two other famous shops known for spicy bowls, so the spicy option is here and recommended if you can take... More
Recommended bowl: Backstreet miso
A well known Tokyo style miso ramen shop. Strong miso soup, topped with bean sprouts, thick-cut chashu and menma. Medium-straight noodles and fresh garlic available on request. The master previously worked at two other famous shops known for spicy bowls, so the spicy option is here and recommended if you can take the heat. Less
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- Abram Plaut added a new meal Dinner at ラーメン二郎 生田駅前店 at Ramen Jiro
小ラーメン / Shō Ramen / Ramen Jiro Ikuta Ekimae — Ikuta, Kanagawa
Jiro style ramen. Tonkotsu-shoyu soup is made from pork bones and meat, with added pork fat. Thick-cut noodles are house-made with the customary Oshon flour. Pork chashu, bean sprouts, cabbage, garlic.
Ramen Jiro Ikuta Ekimae is the 44th branch and latest to open. The... More
小ラーメン / Shō Ramen / Ramen Jiro Ikuta Ekimae — Ikuta, Kanagawa
Jiro style ramen. Tonkotsu-shoyu soup is made from pork bones and meat, with added pork fat. Thick-cut noodles are house-made with the customary Oshon flour. Pork chashu, bean sprouts, cabbage, garlic.
Ramen Jiro Ikuta Ekimae is the 44th branch and latest to open. The master trained at Ramen Jiro branches in Koganei, Tachikawa, Hachioji Yaenkaido and finally Meguro. 14 seats. Open since May 21st, 2023. Less
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- Abram Plaut added a new meal Ramen at Aoba (中華そば 青葉) at Aoba (中華そば 青葉)
Recommended bowl: 1st double soup ever
Open since 1996, Aoba is a Tokyo new-school ramen legend. Nestled in the backstreet circuitry of Nakano's alleyways, its claim to fame lies in the fact that it was the first shop to incorporate the ‘double soup’ method of mixing two separate soups into one bowl — one tonkotsu-based and one gyokai-based.... More
Recommended bowl: 1st double soup ever
Open since 1996, Aoba is a Tokyo new-school ramen legend. Nestled in the backstreet circuitry of Nakano's alleyways, its claim to fame lies in the fact that it was the first shop to incorporate the ‘double soup’ method of mixing two separate soups into one bowl — one tonkotsu-based and one gyokai-based. This technique is now commonplace in the ramen world, so Aoba is no longer the superstar it once was, but they have gone on to open several other branches and will always have legend status. Less
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- Abram Plaut added a new meal Dinner at すずらん 恵比寿 at Suzuran (すずらん 恵比寿店)
葱油肉絲麺(ネギソバ)/ Negi Soba / Chūka Soba Suzuran — Ebisu, Tokyo
Chicken and pork shoyu soup uses traditional Chinese spices and seasonings. Thin straight low hydration noodles are housemade. Topped with pork chashu and negi. Yodare chicken, shumai, spicy ebi wontons on the side.
Chūka Soba Suzuran is a high-end Chinese style... More
葱油肉絲麺(ネギソバ)/ Negi Soba / Chūka Soba Suzuran — Ebisu, Tokyo
Chicken and pork shoyu soup uses traditional Chinese spices and seasonings. Thin straight low hydration noodles are housemade. Topped with pork chashu and negi. Yodare chicken, shumai, spicy ebi wontons on the side.
Chūka Soba Suzuran is a high-end Chinese style ramen shop, serving a selection of noodle bowls and side dishes. Everything is house-made from premium ingredients. 11 seats. Originally opened in Shibuya in 2003, moved to the current location in Ebisu in 2014. Less
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- Abram Plaut added a new meal Dinner at 菜香亭 at Saikotei
五目ソバ 半チャーハンセット / Gomoku Soba Han Cha-han Set / Saikōtei — Takanawa, Tokyo
Gomoku Soba contains shio based soup and medium thin low hydration noodles. Toppings include pork chashu, shrimp, squid, shiitake, boiled egg, fish cakes and snap peas. Half-size fried rice on the size.
Saikōtei is an old school family-run... More
五目ソバ 半チャーハンセット / Gomoku Soba Han Cha-han Set / Saikōtei — Takanawa, Tokyo
Gomoku Soba contains shio based soup and medium thin low hydration noodles. Toppings include pork chashu, shrimp, squid, shiitake, boiled egg, fish cakes and snap peas. Half-size fried rice on the size.
Saikōtei is an old school family-run Cantonese style restaurant, operating in the same location for around 60 years. According to regular customers, the flavors of the dishes haven't changed in decades. 29 seats. Open since 1964. Less
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- Abram Plaut added a new meal Dinner at 銀座朧月 at Oborodzuki (銀座 朧月)
淡麗醤油つけ麺 / Tanrei Shoyu Tsukemen / Ginza Oborodzuki — Ginza, Tokyo
Clear soup uses pork, chicken and gyokai (including clams), with a blended shoyu tare. The tare features Saishikomi kioke soy sauce from Chiba, in operation since 1854. Noodles are by Mikawaya Seimen. Topped with low-temperature cooked pork chashu, menma, red onion,... More
淡麗醤油つけ麺 / Tanrei Shoyu Tsukemen / Ginza Oborodzuki — Ginza, Tokyo
Clear soup uses pork, chicken and gyokai (including clams), with a blended shoyu tare. The tare features Saishikomi kioke soy sauce from Chiba, in operation since 1854. Noodles are by Mikawaya Seimen. Topped with low-temperature cooked pork chashu, menma, red onion, naruto and nori. This limited menu item is available from January to June of this year. The standard menu offers rich double soup with a bone broth of pork knuckles and chicken feet simmered for long hours, combined with a dashi of saba, katsuo and other gyokai. Finished with flavor oil and a drizzle of black gyokai sauce.
The master trained at a Chinese restaurant for 14 years before opening his own shop. No photos allowed inside other than of the food. Seven seats. Since October 2010. @ginza_oborozuki Less
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- Abram Plaut added a new meal Dinner at at LASTORDER BAR
汁なし坦々麺 + 黒坦々麺 / Shirunashi Tantanmen + Kuro Tantanmen / Last Order Bar — Hatsudai, Tokyo
Shirunashi Tantanmen comes with sesame based tare sauce, spiced meat, negi, peanuts and an onsen tamago. Kuro Tantanmen adds black garlic oil, chili oil and bean sprouts. Noodles are special-ordered from a local undisclosed purveyor. Due... More
汁なし坦々麺 + 黒坦々麺 / Shirunashi Tantanmen + Kuro Tantanmen / Last Order Bar — Hatsudai, Tokyo
Shirunashi Tantanmen comes with sesame based tare sauce, spiced meat, negi, peanuts and an onsen tamago. Kuro Tantanmen adds black garlic oil, chili oil and bean sprouts. Noodles are special-ordered from a local undisclosed purveyor. Due to the constraints of operating at a bar with no hood, the tare sauce is made stronger and the soup is simply hot water.
Takeimen is an original noodle concept by actor and noodle enthusiast Yousuke Takei. Currently run via pop-ups only, with a temporary residency at Last Order Bar in Hatsudai since January 2023. No official hours, all information is posted on social media. Takeimen established in late 2022, Last Order Bar open since September 2019. @takeimen_slurp @lastorder_bar Less