Restaurants
- Abram Plaut added a new meal Ramen at Ura Sablon (裏サブロン) at Ura Saburon (裏サブロン)
Recommended bowl: Cakes & tsukemen
Master Yamazaki-san completed patisserie training in Europe and runs a cake shop called Sablon, which has been open for 20+ years. In 2014, he decided to start serving tsukemen out of the back of his cake shop. The entrance, accessible via alleyway, is squeezed between what appears to be storage space, and there's... More
Recommended bowl: Cakes & tsukemen
Master Yamazaki-san completed patisserie training in Europe and runs a cake shop called Sablon, which has been open for 20+ years. In 2014, he decided to start serving tsukemen out of the back of his cake shop. The entrance, accessible via alleyway, is squeezed between what appears to be storage space, and there's a makeshift counter with just four seats. The shop serves chicken and pork-based soup with gyokai and handmade noodles, all made fresh by Yamazaki-san. Less
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- Abram Plaut added a new meal Ramen at Tsuruya (ラーメン専門 つるや) at Tsuruya (ラーメン専門 つるや)
Recommended bowl: Nostalgic shop
Another beloved family-run shop with a deep history, Tsuruya has been cooking the same recipes since 1972. There are a variety of bowls on the menu but the staff recommends the 'miso yasai ramen', a pork-based miso soup topped with bean sprouts, onions, negi, bamboo shoots and pork chashu. The bowls here are prepared... More
Recommended bowl: Nostalgic shop
Another beloved family-run shop with a deep history, Tsuruya has been cooking the same recipes since 1972. There are a variety of bowls on the menu but the staff recommends the 'miso yasai ramen', a pork-based miso soup topped with bean sprouts, onions, negi, bamboo shoots and pork chashu. The bowls here are prepared in a similar way to Yoshino (another famous Asahikawa shop). The miso paste is mixed directly into the bowl and the veggies are fried on the side in a wok with dashi soup. A nostalgic bowl for many. Less
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- Abram Plaut added a new meal Ramen at Tsukumo (九十九ラーメン 恵比寿本店) at Tsukumo (九十九ラーメン 恵比寿本店)
Recommended bowl: Cheese ramen
Nothing appears out of the ordinary about Tsukumo in Ebisu, but they have one key claim to fame. This is the originator of cheese ramen, a bowl of thick tonkotsu piled high with a mountain of freshly grated gouda. It almost looks likes a snow-covered Mt. Fuji. As you eat, the cheese melts into your soup. Open late for... More
Recommended bowl: Cheese ramen
Nothing appears out of the ordinary about Tsukumo in Ebisu, but they have one key claim to fame. This is the originator of cheese ramen, a bowl of thick tonkotsu piled high with a mountain of freshly grated gouda. It almost looks likes a snow-covered Mt. Fuji. As you eat, the cheese melts into your soup. Open late for those 3am cheese cravings. Less
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- Abram Plaut added a new meal Ramen at Torisoba Nanahasu (神田とりそば なな蓮 ) at Torisoba Nanahasu (神田とりそば なな蓮 )
Recommended bowl: Chicken & Salt
This is the second outpost of Nanahasu (located near Nihombashi), with this branch specializing in torisoba. Shio or Shoyu tare in a chicken-based soup to go with fresh, handmade noodles. Ramen and tsukemen are available, and both come with pork and chicken chashu. The shop almost feels like an izakaya rather than a... More
Recommended bowl: Chicken & Salt
This is the second outpost of Nanahasu (located near Nihombashi), with this branch specializing in torisoba. Shio or Shoyu tare in a chicken-based soup to go with fresh, handmade noodles. Ramen and tsukemen are available, and both come with pork and chicken chashu. The shop almost feels like an izakaya rather than a ramen shop, with a bit more attention to decor and ambiance compared to your average ramen shop. Less
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- Abram Plaut added a new meal Ramen at Toride (麺の坊 砦) at Men no Bo Toride (麺の坊 砦)
Recommended bowl: Fukuoka Roots
Toride’s master, Nakatsubo-san, was one of the original staff members of the head Ippudo flagship in Fukuoka, where he trained for 13 years. Having learned the ramen trade at the shop that went on to become an international tonkotsu behemoth, he has since opened his own fine establishment in Shinsen-Shibuya. Aside... More
Recommended bowl: Fukuoka Roots
Toride’s master, Nakatsubo-san, was one of the original staff members of the head Ippudo flagship in Fukuoka, where he trained for 13 years. Having learned the ramen trade at the shop that went on to become an international tonkotsu behemoth, he has since opened his own fine establishment in Shinsen-Shibuya. Aside from the classic Hakata-style tonkotsu that you would expect from an Ippudo disciple, there is a nice tsukemen on the menu and occasional seasonal and limited-edition offerings. The noodles are homemade; everything's served fresh and high-quality. Less
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- Abram Plaut added a new meal Ramen at Torakichiya (とらきち家 ) at Torakichiya (とらきち家 )
Recommended bowl: Legit Yokohama style
When it comes to Yokohama IEKEI ramen, shops in Yokohama are naturally the best. Torakichiya has only been open since 2014, but it has direct lineage to the godfather of IEKEI shops, Yoshimuraya. This shop is as legit as they come as far as Yokohama-style ramen goes. A rich tonkotsu-shoyu soup with chiyu (chicken... More
Recommended bowl: Legit Yokohama style
When it comes to Yokohama IEKEI ramen, shops in Yokohama are naturally the best. Torakichiya has only been open since 2014, but it has direct lineage to the godfather of IEKEI shops, Yoshimuraya. This shop is as legit as they come as far as Yokohama-style ramen goes. A rich tonkotsu-shoyu soup with chiyu (chicken oil) and all of the usual toppings including nori seaweed, spinach, and wood ear mushrooms. On top of that you can customize your bowl with free condiments like chopped garlic, pickled ginger, sesame seeds, chili paste, etc. Get the usual IEKEI side of white rice to go with your ramen and you are set. Less
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- Abram Plaut added a new meal Ramen at Tora Shokudō (とら食堂 松戸分店) at Tora Shokudo Matsudo Bunten (とら食堂)
Recommended bowl: Fresh teuchi noodles
Tora Shokudō hails from a ramen group with a large family tree and a history going back decades. The first Tora Shokudō opened in Shirakawa, Fukushima Prefecture over 40 years ago. This Matsudo City branch has been open since 2011. The main draw here are the handmade 'teuchi' style noodles, rolled and pounded... More
Recommended bowl: Fresh teuchi noodles
Tora Shokudō hails from a ramen group with a large family tree and a history going back decades. The first Tora Shokudō opened in Shirakawa, Fukushima Prefecture over 40 years ago. This Matsudo City branch has been open since 2011. The main draw here are the handmade 'teuchi' style noodles, rolled and pounded out by the master fresh daily. The soups are a clear shoyu and shio, and the wontons also are quite popular. Always busy, the shop is open for both lunch and dinner — although be warned: dinner hours run from 5pm until the ingredients run out. Less
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- Abram Plaut added a new meal Ramen at Tomishiro (富白) at Tomishiro (富白)
Recommended bowl: A gentle bowl
Tomishiro opened in 2012 and the master is completely self-taught. Prior to venturing into the ramen game, he ran a live performance venue and a steak house. At Tomishiro he serves tanmen — a clear, gentle, light soup, made using using chickens from Tottori Prefecture. The noodles are provided by Asakusa-Kaikarou.... More
Recommended bowl: A gentle bowl
Tomishiro opened in 2012 and the master is completely self-taught. Prior to venturing into the ramen game, he ran a live performance venue and a steak house. At Tomishiro he serves tanmen — a clear, gentle, light soup, made using using chickens from Tottori Prefecture. The noodles are provided by Asakusa-Kaikarou. There's also a recommended spicy version on the menu. A nice option for something clean and simple. Less
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- Abram Plaut added a new meal Dinner at Matsudo at Mitsuyoshi
三つ由の中華そば (醤油) / Mitsuyoshi no Chūka Soba (Shoyu) / Mitsuyoshi — Matsudo, Chiba
Soup contains chicken legs, chicken skin, saba, niboshi and pork fat. Three types of soy sauce in the tare, noodles by Asakusa Kaikaro. Toppings feature pork chashu, menma, spinach, nori and negi.
Master Miura-san opened 'ajito' in Ōimachi in... More
三つ由の中華そば (醤油) / Mitsuyoshi no Chūka Soba (Shoyu) / Mitsuyoshi — Matsudo, Chiba
Soup contains chicken legs, chicken skin, saba, niboshi and pork fat. Three types of soy sauce in the tare, noodles by Asakusa Kaikaro. Toppings feature pork chashu, menma, spinach, nori and negi.
Master Miura-san opened 'ajito' in Ōimachi in 2007, later moving and rebranding as 'ajito ism' in 2013. At the end of 2022, he and his wife closed ajito ism and moved back to her hometown of Matsudo. Open 11am-2pm. Eight seats. Since March 21st, 2023. Less
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- Abram Plaut added a new meal Ramen at Tombo (とんぼ) at Tombo (Tombo)
Recommended bowl: Veteran Jiraigen disciple
Tombo (which means Dragonfly in Japanese) was opened by Naoki Enomoto-san in September 2017. Master Enomoto previously trained at the well-known shop Saikoro, back in the days when it was called Jiraigen, and he is one of the very few people who knows those celebrated recipes. He's got his own thing going... More
Recommended bowl: Veteran Jiraigen disciple
Tombo (which means Dragonfly in Japanese) was opened by Naoki Enomoto-san in September 2017. Master Enomoto previously trained at the well-known shop Saikoro, back in the days when it was called Jiraigen, and he is one of the very few people who knows those celebrated recipes. He's got his own thing going at his new shop though, serving up a pork, chicken and Japanese-style dashi soup alongside Mikawaya Seimen noodles. Choices of shoyu or shio tare, and tsukemen or shirunashi available. A solid rookie shop to emerge in 2017. Less