Restaurants
- Abram Plaut added a new meal Dinner at Shintomi at Kagaribi (燎)
焼豚味玉醤油らーめん / Yakibuta Ajitama Shoyu Ramen / Kagaribi — Shintomichō, Tokyo
The soup is a pure chicken stock of branded domestic free-range chickens including Aomori Shamrock, Amakusa Daio and Kuro Satsuma breeds. The soup is made not just from chicken bones but from whole chickens. The shoyu tare contains five varieties of soy... More
焼豚味玉醤油らーめん / Yakibuta Ajitama Shoyu Ramen / Kagaribi — Shintomichō, Tokyo
The soup is a pure chicken stock of branded domestic free-range chickens including Aomori Shamrock, Amakusa Daio and Kuro Satsuma breeds. The soup is made not just from chicken bones but from whole chickens. The shoyu tare contains five varieties of soy sauce. Noodles are handmade and hand-cut to order, limiting service to roughly 60 bowls per day. Noodles are served thick and wavy, hand-kneaded before being boiled. Shoulder loin chashu uses Kurobuta pork sourced from Kirishima, Kagoshima. Other toppings feature menma, green negi and white negi (using Senju leeks).
The master trained at the ramen shops ‘Japanese Soba Noodles Tsuta’ (in Sugamo), ‘Menya Shichisai’ and ‘Menya Aoyama.’ He operates the shop completely solo. Six seats. Since April 18th, 2024. Less
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- Abram Plaut added a new meal Ramen at Hōka (宝華) at Hōka (宝華)
Recommended bowl: Aburasoba w/ soup
This legendary old-school style Chinese spot has a strong local following in west Tokyo since opening in 1971. Numerous recommendations on the menu, but the most well known item is the 'takara soba'-- a form of aburasoba. Aburasoba is normally served without soup. It's just noodles, toppings and tare sauce, mixed... More
Recommended bowl: Aburasoba w/ soup
This legendary old-school style Chinese spot has a strong local following in west Tokyo since opening in 1971. Numerous recommendations on the menu, but the most well known item is the 'takara soba'-- a form of aburasoba. Aburasoba is normally served without soup. It's just noodles, toppings and tare sauce, mixed together with the addition of chili oil and vinegar to taste. However the version at Hōka is served with just a tiny bit of soup served in the bowl at the bottom, a unique style that this place is known for. If aburasoba isn't your thing there are plenty of other ramen options on the menu, all served with choice noodles custom ordered in Kusamura Seimen, based in Suginami-ku. Not-to-miss side dishes include the fried gyoza dumplings and the 'umakara butabara cha-han,’ a fried rice dish topped with stir-fried pork belly and negi. Those who visit this shop seem to leave completely satisfied every time. Less
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- Abram Plaut added a new meal Ramen at Hirama (そばの店 ひらま) at Soba no Mise Hirama (そばの店 ひらま)
Recommended bowl: OG Yamagata noodles
Legendary old-school style Yamagata ramen shop, originally opened in 1960, as a noodle supplier named Hirama Seimen. Original master Hirama-san opened the ramen shop in 1972, with his son currently in charge, and grandson training to take over as third generation master someday. The soup here is a clear shoyu broth... More
Recommended bowl: OG Yamagata noodles
Legendary old-school style Yamagata ramen shop, originally opened in 1960, as a noodle supplier named Hirama Seimen. Original master Hirama-san opened the ramen shop in 1972, with his son currently in charge, and grandson training to take over as third generation master someday. The soup here is a clear shoyu broth containing chicken, pork and fish. The house-made noodles are aged for two days before being hand pounded and boiled to order. To maintain freshness, the noodle boiling water is changed after six or seven noodle portions have been made. One of the best in Yamagata. Less
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- Abram Plaut added a new meal Dinner at ホルモンらーめん8910白寿 西麻布店 at ホルモンらーめん8910 西麻布店
ホルモンラーメン (赤) / Horumon Ramen (Red) / Horumon Ramen 8910 (Hakuju) — Nishi-azabu, Tokyo
Red soup is made by simmering beef bones along with Japanese wagyu fat, offal, onions, chili and a few other secret ingredients. Thin straight noodles are provided by the Osaka purveyor Tsurumi Seimen. Wagyu offal remains in the soup as a topping,... More
ホルモンラーメン (赤) / Horumon Ramen (Red) / Horumon Ramen 8910 (Hakuju) — Nishi-azabu, Tokyo
Red soup is made by simmering beef bones along with Japanese wagyu fat, offal, onions, chili and a few other secret ingredients. Thin straight noodles are provided by the Osaka purveyor Tsurumi Seimen. Wagyu offal remains in the soup as a topping, each bowl is finished with Kujo negi and served simmering in a clay pot. Gyoza on the side.
Established in Osaka in 2013, Hakuju uses Japanese wagyu with influences from Korean cuisine to create a new ramen concept. There are a handful of shops operating in Osaka, with two franchise stores in Tokyo run by Youtuber and director of Tokyo Cosmetic Surgery, Dr. Yasushi Aso. 15 seats, open 11am-5am. Since June 19th, 2023 @ramen8910hakuju.nishiazabu Less
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- Abram Plaut added a new meal Ramen at Hazuki (らぁめん 葉月) at Ramen Hazuki (らぁめん 葉月)
Recommended bowl: Solid bowls
A high level shop serving three main styles of ramen-- shoyu ramen, shio ramen and Hazuki ramen. Each of the three styles contains a basic Japanese style dashi soup made of Hakodate kombu and shiitake mushrooms from Oita prefecture. This dashi is then combined to make a double soup with various different broths. The shoyu... More
Recommended bowl: Solid bowls
A high level shop serving three main styles of ramen-- shoyu ramen, shio ramen and Hazuki ramen. Each of the three styles contains a basic Japanese style dashi soup made of Hakodate kombu and shiitake mushrooms from Oita prefecture. This dashi is then combined to make a double soup with various different broths. The shoyu ramen has a chicken based soup, the shio ramen a shellfish based soup, and the hazuki ramen is a gyokai (dried fish) based soup. The shoyu tare contains three types of soy sauce, and the shio tare contains three types of salt. The Hazuki ramen has shiro shoyu (white soy sauce) in the tare. Bowls are topped with pork chashu made from Gunma prefecture sourced pork. The chicken eggs are from Aomori prefecture. Fukuoka bamboo shoots are used to make the menma in a process that takes one week from start to finish. The noodles are house-made with four types of flour-- two types are Japanese varietals, with one of those usually being used in udon noodles. Semolina durum flour from Italy and tapioca flour round out the mix. Originally opened in 2003, with a renewal opening in 2018. Less
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- Abram Plaut added a new meal Ramen at Guchoku (愚直) at Guchoku (愚直)
Recommended bowl: Low-key tonkotsu
The name Guchoku means ‘simple and honest’ — which is much like master Saito-san’s personality. You won't find a sign outside of this shop, you just have to know where it is. The soup is a creamy tonkotsu made from pig heads and feet. Saito-san trained at Benkei in Horikiri prior to opening Guchoku in 2007.... More
Recommended bowl: Low-key tonkotsu
The name Guchoku means ‘simple and honest’ — which is much like master Saito-san’s personality. You won't find a sign outside of this shop, you just have to know where it is. The soup is a creamy tonkotsu made from pig heads and feet. Saito-san trained at Benkei in Horikiri prior to opening Guchoku in 2007. He makes the noodles by hand and runs the entire shop himself, so customers are only allowed to order one kaedama noodle refill each. The shop has a friendly atmosphere, and the bowls are downright delicious. Check Twitter before you go: @guchokuitabashi Less
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- Abram Plaut added a new meal Ramen at Enya (らーめん えんや) at Ramen Enya (らーめん えんや)
Recommended bowl: Chicken & fish
Master Yuta Yamada-san previously won a ramen tryout competition and ran a shop at the Tachikawa Ramen Square before opening this shop at its current location in 2011. Since then, the shop has closed, been rebranded, changed menus, then reopened and has been going steady since August 2017. The soup is a clear broth... More
Recommended bowl: Chicken & fish
Master Yuta Yamada-san previously won a ramen tryout competition and ran a shop at the Tachikawa Ramen Square before opening this shop at its current location in 2011. Since then, the shop has closed, been rebranded, changed menus, then reopened and has been going steady since August 2017. The soup is a clear broth using chicken bones from special Hakata chickens, vegetables and several types of dried fish. Customers have their choice of shio or shoyu tare. Noodles are housemade using whole wheat sourced from Hokkaido, with tsukemen also available. The rice bowls are very good. It’s just one minute from Ōji station. Less
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- Abram Plaut added a new meal Dinner at 北参道 at Chicken Place
汁なし鶏あえ SOBA 辛旨 / Shirunashi Toriae Soba Kara-uma / Chicks — Kita-sando, Tokyo
Soupless ramen contains medium-thin noodles by Mikawaya Seimen, paired with shoyu tare, seasoned ground chicken meat, negi, sesame-chili oil and egg yolk. The chickens used are fresh Shingen and Oyama brand chickens, the meat is said to be hand-cut by... More
汁なし鶏あえ SOBA 辛旨 / Shirunashi Toriae Soba Kara-uma / Chicks — Kita-sando, Tokyo
Soupless ramen contains medium-thin noodles by Mikawaya Seimen, paired with shoyu tare, seasoned ground chicken meat, negi, sesame-chili oil and egg yolk. The chickens used are fresh Shingen and Oyama brand chickens, the meat is said to be hand-cut by craftsmen without the use of machines. No MSG. The most popular menu item is the Torisoba which is available with shio or shoyu tare. Oyakodon rice bowl on the side.
Opened as 'Tori Sakon' in Ōfuna, Kanagawa, the shop was established in March of 2023 and operated for six months, renting out a space in a bar. They then moved to a permanent location in Kita-sando, reopening as 'Chicks' and taking over a space previously operated by the ramen shop 'Sendagaya Mazesoba'. 19 seats. Open since December 12th, 2023 @chicks_noodlesbowls Less
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- Abram Plaut added a new meal Ramen at Douda (麺藤田) at Douda (麺藤田)
Recommended bowl: Chicken & gyokai
This shop located near Yamagata station serves a crisp medium thick double soup of chicken and gyokai (dried fish). No MSG. Noodles are house-made, and the recommended 'iwanori' option comes topped with bean sprouts and dried seaweed. The master previously trained at the Tokyo shop Zurumen Ikeda in Meguro, also at... More
Recommended bowl: Chicken & gyokai
This shop located near Yamagata station serves a crisp medium thick double soup of chicken and gyokai (dried fish). No MSG. Noodles are house-made, and the recommended 'iwanori' option comes topped with bean sprouts and dried seaweed. The master previously trained at the Tokyo shop Zurumen Ikeda in Meguro, also at a French restaurant in Hakone. Open since May, 2010. Less
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- Abram Plaut added a new meal Ramen at Crab Typhoon (crab台風。) at Kurabu Taifuu (crab台風。)
Recommended bowl: Rich seafood taste
This hearty bowl comes with a rich soup made from tonkotsu and various seafood elements. The main ingredients in the soup are pig heads, leg bones, feet, back fat, chickens, chicken feet, all simmered together with vegetables for at least 30 hours. The noodles are supplied by Kanezin Shokuhin. The soul of this bowl... More
Recommended bowl: Rich seafood taste
This hearty bowl comes with a rich soup made from tonkotsu and various seafood elements. The main ingredients in the soup are pig heads, leg bones, feet, back fat, chickens, chicken feet, all simmered together with vegetables for at least 30 hours. The noodles are supplied by Kanezin Shokuhin. The soul of this bowl is the tare sauce, made with 18 ingredients including kombu, katsuo and shoyu. Topped with pork chashu, menma, diced onions, quail egg and basil sauce. The recommended zosui set comes with rice that you can add to your bowl after you finish your noodles. President Itō-san trained at famous ramen shops in Tokyo before opening 'Ramen Tycoon' in Bukyo-ku in 2005. He then opened two shops in Hong Kong. Open since June 2018. Less