Restaurants
- Abram Plaut added a new meal Ramen at Kiichi (喜一) at Kiichi (喜一)
Recommended bowl: Kitakata shio
Kiichi serves typical Kitakata-style ramen and is known for its shio. The shop is officially open from 7am to 2pm, but it closes early when the soup runs out, which happens nearly every day. A spacious interior with large windows and a nice Japanese atmosphere.
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- Abram Plaut added a new meal Ramen at Katsuya (中華そば専門店 勝や) at Katsuya (中華そば専門店 勝や)
Recommended bowl: Taishōken takeover
Before it was called Katsuya, this shop was known as Umegaoka Taishōken, with direct connections to the world famous shop of the same name in Eifukucho. But circa 2006 the original master decided to move shop to Akishima in the deep western outskirts of Tokyo, leaving behind his disciple to take over. The disciple... More
Recommended bowl: Taishōken takeover
Before it was called Katsuya, this shop was known as Umegaoka Taishōken, with direct connections to the world famous shop of the same name in Eifukucho. But circa 2006 the original master decided to move shop to Akishima in the deep western outskirts of Tokyo, leaving behind his disciple to take over. The disciple renamed the shop Katsuya and has been running things with his wife as if nothing has changed. The ramen is done in the classic Eifukucho Taishōken style: a large bowl with Tokyo-style fish-based stock, curly noodles and slices of pork chashu. The noodles are supplied by Kusamura Shouten, just like Eifukusho Taishōken. Less
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- Abram Plaut added a new meal Ramen at Kameyoshi (佐野らーめん 亀嘉) at Kameyoshi (佐野らーめん 亀嘉)
Recommended bowl: Stewed tripe
This Sano-style ramen shop is run by and named after master Yoshirou Kameyama. It's somewhat of a local hangout, with many old autographed mementos adorning the walls from over the years. The bowls are classic Sano style ramen: clear soup and temomi handmade noodles, prepared fresh in a room near the shop entrance. Slices... More
Recommended bowl: Stewed tripe
This Sano-style ramen shop is run by and named after master Yoshirou Kameyama. It's somewhat of a local hangout, with many old autographed mementos adorning the walls from over the years. The bowls are classic Sano style ramen: clear soup and temomi handmade noodles, prepared fresh in a room near the shop entrance. Slices of pork belly chashu top the bowl. Known as a late-night spot, many customers opt for some side dishes in addition to their ramen, such as motsuni (stewed tripe), fried gyoza and cold beers. There are around 40 seats, making for a lively atmosphere. Less
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Recommended bowl: Over 30 ingredients
Josui, open since 2000, serves excellent new school ramen for various tastes. The master is self-taught and uses over 30 ingredients in the soup. The open, spacious dining area has a counter facing the kitchen with the prep process in full view. The noodles are specially ordered from Taiyo Shokuhin. Aside from... More
Recommended bowl: Over 30 ingredients
Josui, open since 2000, serves excellent new school ramen for various tastes. The master is self-taught and uses over 30 ingredients in the soup. The open, spacious dining area has a counter facing the kitchen with the prep process in full view. The noodles are specially ordered from Taiyo Shokuhin. Aside from the house specialty shio, the menu includes tantanmen, Taiwan ramen, tsukemen and other specials. Everything is crafted with care form high-level ingredients. One of the top shops in the area, with a 2nd branch in Kita-Nagoya since 2013. Less
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- Abram Plaut added a new meal Ramen at Ichifuku (らぁめん 一福) at Ramen Ichifuku (らぁめん 一福)
Recommended bowl: Homestyle miso
Ichifuku first opened in the back streets of Hatagaya in 1990, before moving to its current location closer to Hatsudai in 2012. The master, Kumiko Ishida-san, used to be a housewife before opening Ichifuku, a miso ramen specialty shop. The soup is made from pork, pork feet, chicken, vegetables and wadashi. Five different... More
Recommended bowl: Homestyle miso
Ichifuku first opened in the back streets of Hatagaya in 1990, before moving to its current location closer to Hatsudai in 2012. The master, Kumiko Ishida-san, used to be a housewife before opening Ichifuku, a miso ramen specialty shop. The soup is made from pork, pork feet, chicken, vegetables and wadashi. Five different types of miso got into the miso-tare. No MSG. Mikawaya Seimen noodles, and both ramen and tsukemen available. The recipe for the crunchy, crouton-like topping is top secret (it's not crouton). The curry side dish, made from the ramen soup, is also popular. Less
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- Abram Plaut added a new meal Ramen at Gyorantei (ぎょらん亭 本店) at Gyoran Tei Hon Ten (ぎょらん亭)
Recommended bowl: Since 1948
Open since 1948, Gyorantei is still a popular and well known Kita-Kyushu institution. Of course, creamy tonkotsu is the base, but they have three variations to choose from. ‘Tonkotsu jūwari’, which is 100% pork bone tonkotsu soup, is the main go-to and probably the recommended choice for first-timers. If you want to... More
Recommended bowl: Since 1948
Open since 1948, Gyorantei is still a popular and well known Kita-Kyushu institution. Of course, creamy tonkotsu is the base, but they have three variations to choose from. ‘Tonkotsu jūwari’, which is 100% pork bone tonkotsu soup, is the main go-to and probably the recommended choice for first-timers. If you want to go richer, there’s the ‘doro’ option, which is an even creamier soup made with pork back fat. The third choice is ‘tonkotsu ni-hachi’, which is 80% tonkotsu soup and 20% chicken soup. This is a large shop, with ample space for the huge cauldrons of boiling soup. Less
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- Abram Plaut added a new meal Ramen at Fukuchan (ふくちゃんラーメン 田隈本店) at Fukuchan Ramen Taguma Honten (ふくちゃんラーメン)
Recommended bowl: Pork head soup
Creamy, luscious, classic Hakata-style tonkotsu soup, made from boiling pig heads for dozens of hours in big pots that can be seen just over the counter. There are two soups that are blended into each bowl: a two-day soup and a one-day soup. The noodles are made in Kyushu by Ishibashi Seimen. A beloved local shop that... More
Recommended bowl: Pork head soup
Creamy, luscious, classic Hakata-style tonkotsu soup, made from boiling pig heads for dozens of hours in big pots that can be seen just over the counter. There are two soups that are blended into each bowl: a two-day soup and a one-day soup. The noodles are made in Kyushu by Ishibashi Seimen. A beloved local shop that is usually packed with regular customers and has a real authentic atmosphere, most likely unchanged in decades. Run by master Sakaki-san who took over when his father passed away. Fried rice also popular on the side. Less
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- Abram Plaut added a new meal Ramen at Daiki (ラーメン専門店 大輝) at Daiki (ラーメン専門店 大輝)
Recommended bowl: Clean Kyoto shoyu
Not far from the bamboo forests of Arashiyama on the western side of the city, Ramen Daiki serves simple, old school Kyoto-style ramen. The shop has been open for over 30 years and has a strong local following —many taxi drivers in the area seem to know it. The bowls are straight-up Kyoto-style: a clear, 100% pork-based... More
Recommended bowl: Clean Kyoto shoyu
Not far from the bamboo forests of Arashiyama on the western side of the city, Ramen Daiki serves simple, old school Kyoto-style ramen. The shop has been open for over 30 years and has a strong local following —many taxi drivers in the area seem to know it. The bowls are straight-up Kyoto-style: a clear, 100% pork-based soup with a shoyu tare. Medium-straight noodles, pork chashu slices and lots of chopped green negi. Most customers opt for the large (oomori) size or order rice on the side. Less
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中華蕎麦 + 特製トッピング / Chūka Soba + Tokusei Toppings / Chūka Soba Narukami Shokudō — Takasaki, Gunma
Japanese style dashi uses chicken, oysters and dried fish including saba-bushi and sōda-bushi. Tare contains koikuchi shoyu, noodles are house-made with domestic wheat. No msg or chemical seasonings. Toppings include chicken... More
中華蕎麦 + 特製トッピング / Chūka Soba + Tokusei Toppings / Chūka Soba Narukami Shokudō — Takasaki, Gunma
Japanese style dashi uses chicken, oysters and dried fish including saba-bushi and sōda-bushi. Tare contains koikuchi shoyu, noodles are house-made with domestic wheat. No msg or chemical seasonings. Toppings include chicken chashu, duck chashu, shiro negi and mitsuba, tokusei adds a jidori ajitama and wontons.
Master Nakajima-san trained at the Tokyo ramen shop Shibasakitei before opening his own establishment. Open 11am-3pm (or until sold out). Ten seats. Since November 16th, 2020 @narukamishokudo Less
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Recommended bowl: Shellfish & katsuo
This spinoff shop from the RAIK brand opened in March of 2018. The original RAIK sits nearby and specializes in katsuo (skipjack tuna) and chicken, while this one is all about the magical pairing of katsuo and shellfish. There are multiple bowls on the menu, which rotate depending on what is available at the market.... More
Recommended bowl: Shellfish & katsuo
This spinoff shop from the RAIK brand opened in March of 2018. The original RAIK sits nearby and specializes in katsuo (skipjack tuna) and chicken, while this one is all about the magical pairing of katsuo and shellfish. There are multiple bowls on the menu, which rotate depending on what is available at the market. The first bowl offered is a double soup made from asari clams, hamaguri clams, honbinosu clams, shiitake mushrooms, kombu, sababushi and multiple types of katsuo. The second regular soup is made from fresh sea bream, flatfish, salmon, hamaguri clams and crabs. Some of the fish ingredients change slightly depending on what is available though.The house tare contains kombu, shiitake mushrooms, katsuo and three varieties of salt. The noodles are supplied by Kanno seimen, same as the original RAIK shop.
For the tokusei bowls, three varieties of chashu are included: Slow-cooked chicken breast with katsuo powder (using birds sourced from Tottori prefecture), slow-cooked pork shoulder with homemade tare sauce, and broiled pork belly. Less