Restaurants
- Abram Plaut added a new meal Dinner at Kamata, Tokyo at Made In Heaven
艶つけ麺 / Tsuya Tsukemen / Made in Heaven — Kamata, Tokyo
'Glossy' dipping noodles are made with 100% domestic Japanese wheat, including Mochihime flour from Iwate Prefecture. The noodles are hand-rolled and cut using an udon noodle machine, served soaked in kombu water. Shoyu soup is made from pork only. All pork for the soup and chashu (tsurushiyaki... More
艶つけ麺 / Tsuya Tsukemen / Made in Heaven — Kamata, Tokyo
'Glossy' dipping noodles are made with 100% domestic Japanese wheat, including Mochihime flour from Iwate Prefecture. The noodles are hand-rolled and cut using an udon noodle machine, served soaked in kombu water. Shoyu soup is made from pork only. All pork for the soup and chashu (tsurushiyaki style) is Iwanaka brand, also from Iwate Prefecture. Warm jasmine tea is offered as both a beverage and as the wari-soup.
'Made in Heaven' is run by master Hiroyuki Takahashi, who opened his first ramen store 'Chūka Soba Waka' in Oimachi in 2016 (since relocated). His 2nd store 'Men Cry' opened in Hamamatsucho in 2021. This is the 3rd store (and brand) in the group, labeled as a spinoff concept of Men Cry. An aburasoba specialty shop, with the theme of 'garlic + fat + carbs = heaven.' 17 seats. Open since May 2022. Less
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タンタンメン 中辛 / Tantanmen Chū-kara / Ganso New Tantanmen Honpo — Kawasaki, Kanagawa
Kawasaki style tantanmen. Pork bone shio soup, togarashi red pepper, scrambled eggs, garlic and minced meat are cooked in a wok. Noodles are made in-house at a company facility, using specially selected wheat flour and a unique manufacturing method... More
タンタンメン 中辛 / Tantanmen Chū-kara / Ganso New Tantanmen Honpo — Kawasaki, Kanagawa
Kawasaki style tantanmen. Pork bone shio soup, togarashi red pepper, scrambled eggs, garlic and minced meat are cooked in a wok. Noodles are made in-house at a company facility, using specially selected wheat flour and a unique manufacturing method to give them extra chewiness. Yakiniku on the side.
Ganso New Tantanmen Honpo is a Chūka style restaurant based out of Kawasaki, Kanagawa. First opened by master Genkichi Igarashi, the restaurant originally specialized in yakiniku (meat bbq) before the dish 'new tantanmen' appeared on the menu a few years later in 1967. It was named 'new tantanmen' because it differs from both tantanmen eaten in mainland China and the version commonly served at Chinese restaurants in Japan. Igarashi-san is said to have arranged the dish so that it builds stamina. Ganso New Tantanmen Honpo now operates over 40 branches in Japan, most of them located around Kawasaki. The dish new tantanmen is widely known as one of the soul foods of Kawasaki. This Kyomachi store is the flagship and original location. 50 seats. Open since 1964. @gansonewtantanmenhonpo Less
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リッチ 釜玉 / Rich Kamatama / Kamatama Chūka Soba Napoleonken — Toritsu-daigaku, Tokyo
Kamatama soba is a composition of noodles soaked in shoyu tare sauce, katsuo dashi soup, pork back fat and sesame oil, finished with a raw egg. Other toppings feature pork chashu, menma, spicy negi and ground black pepper. The noodles are house-made from... More
リッチ 釜玉 / Rich Kamatama / Kamatama Chūka Soba Napoleonken — Toritsu-daigaku, Tokyo
Kamatama soba is a composition of noodles soaked in shoyu tare sauce, katsuo dashi soup, pork back fat and sesame oil, finished with a raw egg. Other toppings feature pork chashu, menma, spicy negi and ground black pepper. The noodles are house-made from scratch each morning at a sister store, Izohachi in Yūtenji. Free condiments on the counter include fried negi, spicy garlic chives, chili oil, garlic, ginger, yuzu shichimi and shiitake vinegar. Based on kamatama udon (udon w/ dashi, shoyu and a raw egg).
The inspiration for Napoleonken comes from the idea that if the noodles are really great, this is how you want to eat them. Run by master Komiya-san, who founded the legendary Tsukemen Tetsu. Shop manager Nakazawa-san is one of the original staff at Tetsu, he has been working with Komiya-san for over 15 years. Seven seats. Open since March 2022. @napoleon_toritsudai Less
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- Abram Plaut added a new meal Dinner at Nogata, Nakano-ku at Ramen Go-on
特製ご恩らあめん / Tokusei Go-on Ramen / Ramen Go-on — Nogata, Tokyo
Chicken based shio soup cooks for around seven hours. Over 400 chicken wings are cut every day for the soup. Other key ingredients include Hidaka kombu and dried shrimp, the latter being a common ingredient used in Chinese cooking to help bring more flavor out of the... More
特製ご恩らあめん / Tokusei Go-on Ramen / Ramen Go-on — Nogata, Tokyo
Chicken based shio soup cooks for around seven hours. Over 400 chicken wings are cut every day for the soup. Other key ingredients include Hidaka kombu and dried shrimp, the latter being a common ingredient used in Chinese cooking to help bring more flavor out of the chicken. The shio tare contains four kinds of salt, including Mongolian rock salt and sea salt. Medium-width low-hydration noodles are supplied by Matsumoto Seimenjo. Chicken breast chashu is seasoned with salt, pork shoulder chashu is simmered in a sweet tare. Half cha-han on the side.
Master Osawa-san is an active chef of Chinese cuisine for the Kiwa Corporation, he also previously ran a popular ramen shop located in the Tama area of Tokyo. Lunch only, 11am-3pm or until the soup runs out. Eight seats. Open since March 2022 @ramengo_on Less
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- Abram Plaut added a new meal Dinner at 一陽来福 at 激辛つけ麺 とし
激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo
Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes... More
激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo
Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes and 2 minutes. Toppings feature pork chashu, half ajitama, diced onion, wakame, chopped negi and togarashi. Goma (sesame) based soup also available.
First opened and operated for several years as Menfuku, eventually moving to the current location and rebranding as Ichiyō Raifuku. The master enjoys conversation with customers, but prohibits talking on the phone. 18 seats. Since 2001. Less
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- Abram Plaut added a new meal Dinner at 池袋 at 輝道家直系 皇綱家
皇綱特製ラーメン / Kizuna Tokusei Ramen / Kidouya Chokkei Kizunaya — Ikebukuro, Tokyo
Yokohama style iekei tonkotsu-shoyu ramen. Soup contains pork bones and chicken oil, with noodles supplied by the well-known iekei shop Oudouya. Tsurushiyaki pork shoulder chashu, ajitama, negi, nori and spinach. White rice on the side.
The master... More
皇綱特製ラーメン / Kizuna Tokusei Ramen / Kidouya Chokkei Kizunaya — Ikebukuro, Tokyo
Yokohama style iekei tonkotsu-shoyu ramen. Soup contains pork bones and chicken oil, with noodles supplied by the well-known iekei shop Oudouya. Tsurushiyaki pork shoulder chashu, ajitama, negi, nori and spinach. White rice on the side.
The master trained at Kidouya, a well known iekei ramen shop in Nogata. 12 seats. Open since December 4th, 2020. Less
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- Abram Plaut added a new meal Dinner at Gotanda at Shirohachi (旬麺しろ八)
特製しなそば / Tokusei Shinasoba / Teuchi Seimen Hachimitsu — Gotanda, Tokyo
Golden soup contains various ingredients sourced from around Japan, including niboshi, shellfish and chicken bones. According to a sign out front, the soup is low in salt and gentle on the body. Noodles are handmade and cut after each order comes in. The noodles... More
特製しなそば / Tokusei Shinasoba / Teuchi Seimen Hachimitsu — Gotanda, Tokyo
Golden soup contains various ingredients sourced from around Japan, including niboshi, shellfish and chicken bones. According to a sign out front, the soup is low in salt and gentle on the body. Noodles are handmade and cut after each order comes in. The noodles use 100% domestic wheat, the exact recipe (and water content) is adjusted depending on the climate. Two types of pork chashu, menma, wontons, chopped negi and mitsuba. The wonton skins are ordered via a special wonton maker.
The master has prior experience in various food and beverage industries. After 15 years of intense ramen research, he finally decided to open his own store. Around 100 bowls total available per day. Nine seats. Open since April 26th, 2023 @hachimitsu2002 Less
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- Abram Plaut added a new meal Dinner at Oimachi at Akabeko
赤べこらーめん / Akabeko Ramen / Wagyu Ramen Yoshi — Ōimachi, Tokyo
Wagyu paitan ramen is made from Japanese beef bones. Straight, medium width noodles are special ordered. Topped with black garlic oil, sliced wagyu chashu, spicy miso, bean sprouts and onions.
Akabeko is a legendary red cow from the Aizu area of Fukushima Prefecture,... More
赤べこらーめん / Akabeko Ramen / Wagyu Ramen Yoshi — Ōimachi, Tokyo
Wagyu paitan ramen is made from Japanese beef bones. Straight, medium width noodles are special ordered. Topped with black garlic oil, sliced wagyu chashu, spicy miso, bean sprouts and onions.
Akabeko is a legendary red cow from the Aizu area of Fukushima Prefecture, now also considered a symbol of the Tōhoku region (Beko means 'cow' in Tohoku dialect). The space this shop occupies was previously a bookstore, before the building was demolished and rebuilt. Six seats. Open since April 28th, 2023. Less
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もやしそば / Moyashi Soba / Shikin Hanten — Harajuku, Tokyo
Doubutsu-kei shoyu ankake soup. Medium width chūka noodles. Topped with wok-seared bean sprouts, carrots, garlic chives, onions, sliced pork and wood ear mushrooms. Yaki gyoza on the side.
Shikin Hanten is a Chinese restaurant open for over 55 years. 22 seats. Since 1966 (renewal... More
もやしそば / Moyashi Soba / Shikin Hanten — Harajuku, Tokyo
Doubutsu-kei shoyu ankake soup. Medium width chūka noodles. Topped with wok-seared bean sprouts, carrots, garlic chives, onions, sliced pork and wood ear mushrooms. Yaki gyoza on the side.
Shikin Hanten is a Chinese restaurant open for over 55 years. 22 seats. Since 1966 (renewal in 2019). @shikinharajuku Less
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- Abram Plaut added a new meal Dinner at Nishiwaseda at だしと麺 遊泳
油そば + 上だしそば / Aburasoba + Jō Dashi Soba / Dashi to Men Yūei — Nishi-Waseda, Tokyo
Dashi soup uses iriko, urume, seguro, saba, four other types of dried fish, kelp, shiitake, pork and sake. The soup recipe changes frequently, often from week to week. Master Kishimoto-san makes the extra thick-cut noodles by hand from 5am on the... More
油そば + 上だしそば / Aburasoba + Jō Dashi Soba / Dashi to Men Yūei — Nishi-Waseda, Tokyo
Dashi soup uses iriko, urume, seguro, saba, four other types of dried fish, kelp, shiitake, pork and sake. The soup recipe changes frequently, often from week to week. Master Kishimoto-san makes the extra thick-cut noodles by hand from 5am on the day of service. Inspired by the texture of octopus, the noodles are made with high water content and minimal amounts of kansui (alkaline water). Toppings include pork belly chashu, menma, spinach, naruto and negi.
The concept of 'Dashi to Men Yūei' is the focus on dashi soup and noodles, without being bound by the rules and framework of ramen. Master Kishimoto-san first worked at the ramen shop Chūka Soba Takechiyo, then trained at a famous udon noodle shop Sanuki Udon Iwai in Jūjō (where he still works on his off-days). Currently the shop operates out of a bar, open just three days a week (Sunday-Tuesday) only for lunch. Kishimoto-san will officially open his own location in Koenji this coming June. Nishi-Waseda store open since October, 2021. @dashi_to_men__yu_ei Less