Restaurants
- Abram Plaut added a new meal Ramen at Oki Shokudō (沖食堂) at Oki Shokudō (沖食堂)
Recommended bowl: Family run since '55
One of the higher ranked ramen shops in Kurume, with a history stretching back decades. First opened in 1955, the shop almost feels more like an old house than a ramen shop. Family run, only open for lunch, with rice balls to order on the side. The tonkotsu soup here is made fresh daily, unlike the continuous... More
Recommended bowl: Family run since '55
One of the higher ranked ramen shops in Kurume, with a history stretching back decades. First opened in 1955, the shop almost feels more like an old house than a ramen shop. Family run, only open for lunch, with rice balls to order on the side. The tonkotsu soup here is made fresh daily, unlike the continuous stock pot method used by so many Kyushu ramen shops. Also unique for the region: no kaedama and customers can't choose if they want their noodles served hard or soft. Less
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Recommended bowl: Arsenal football
Open since April 2017, the theme of this shop is apparent before you even step through the door. The master, Tanaka-san, is a huge Arsenal fan, and the shop is heavily decked out with memorabilia from the English football club. There are a few things on the menu, but the usual recommendation is probably the chūka-soba,... More
Recommended bowl: Arsenal football
Open since April 2017, the theme of this shop is apparent before you even step through the door. The master, Tanaka-san, is a huge Arsenal fan, and the shop is heavily decked out with memorabilia from the English football club. There are a few things on the menu, but the usual recommendation is probably the chūka-soba, made with a shellfish dashi soup, shoyu tare, and topped with duck fat. The noodles are supplied by Mikawaya Seimen, and the toppings include both duck and pork chashu, as well as assorted shellfish niboshi that have been rehydrated with olive oil. Less
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- Abram Plaut added a new meal Ramen at Noodle Kitchen TERRA (テラ) at Noodle Kitchen TERRA (テラ)
Recommended bowl: Handmade & local
This shop prepares fresh, handmade noodles every day using flour from Hokkaido along with all-natural Mongolian kansui (alkaline). All of the water that goes into the noodles and soup is sourced from nearby Mount Haku, a potentially active volcano. The dashi is animal-based without the use of any preservatives. Both... More
Recommended bowl: Handmade & local
This shop prepares fresh, handmade noodles every day using flour from Hokkaido along with all-natural Mongolian kansui (alkaline). All of the water that goes into the noodles and soup is sourced from nearby Mount Haku, a potentially active volcano. The dashi is animal-based without the use of any preservatives. Both chicken and pork chashu toppings. Simple, refined, quality. Less
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- Abram Plaut added a new meal Ramen at Noboru (自家製麺 のぼる) at Noboru (自家製麺 のぼる)
Recommended bowl: Everything handmade
One of the higher ranked ramen shops in Kanazawa, and a proud purveyor of fresh, house-made noodles. Various dishes adorn the menu of this local favorite, including fish-based soups and tsukemen options; but the go-to is most likely the 'kyō ramen', with a savory, umami-rich soup made from both kochin and shamo... More
Recommended bowl: Everything handmade
One of the higher ranked ramen shops in Kanazawa, and a proud purveyor of fresh, house-made noodles. Various dishes adorn the menu of this local favorite, including fish-based soups and tsukemen options; but the go-to is most likely the 'kyō ramen', with a savory, umami-rich soup made from both kochin and shamo chickens. Topped with low-temperature-cooked pork chashu, a succulent egg and green negi, this bowl is one of Kanazawa's choice offerings. Less
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- Abram Plaut added a new meal Ramen at Nishino (中華蕎麦にし乃) at Chuka Soba Nishino (中華蕎麦にし乃)
Recommended bowl: Sansho soba
Open since February 2017, Nishino a collaboration between the former masters of two well-known shops, Koike in Kamikitazawa and Sakamoto 01 in Ojikamiya. The bowls here are simple — a shoyu-based chūka soba and an even lighter sansho soba. No MSG, just pure ingredients. The dashi soup is a clear and refreshing fish-base... More
Recommended bowl: Sansho soba
Open since February 2017, Nishino a collaboration between the former masters of two well-known shops, Koike in Kamikitazawa and Sakamoto 01 in Ojikamiya. The bowls here are simple — a shoyu-based chūka soba and an even lighter sansho soba. No MSG, just pure ingredients. The dashi soup is a clear and refreshing fish-base and the balance with the fragrant sansho peppercorns is a marvelous match. Thin, firm Murakami Asahi Seimen noodles. The chashu is tender, slightly smoky and done in the teon style (low temperature & slow cooked). These bowls are not massive, so it’s recommended to order extra ‘kaedama’ noodles that come flavored with sauce and fish powder. You mix them up and can eat them as is, with vinegar, dipped into your ramen ramen soup, or just dumped into your ramen bowl. Less
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- Abram Plaut added a new meal Ramen at Nishikawa (麺屋 西川) at Nishikawa (麺屋 西川)
Recommended bowl: New school beef style
Open since December 2015 and located just one minute by foot from Akebonobashi station, this is a casual ramen shop with tables for large parties in addition to counter seating. The go-to dish on the menu is the beef ramen, which contains a soup stock made with beef leg bones, necks, tails, and tendons. The roast... More
Recommended bowl: New school beef style
Open since December 2015 and located just one minute by foot from Akebonobashi station, this is a casual ramen shop with tables for large parties in addition to counter seating. The go-to dish on the menu is the beef ramen, which contains a soup stock made with beef leg bones, necks, tails, and tendons. The roast beef slices that top the bowls are house-made. The soup is clear and drinkable. For those who want something richer, there is also a creamier tonkotsu on the menu. Less
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- Abram Plaut added a new meal Ramen at at Nihonbashi Seimenan Nanahasu (日本橋 製麺庵 なな蓮)
Recommended bowl: Nice homemade noodles
This shop is known for its housemade noodles, with both ramen and tsukemen on the menu. You have the option of strong dashi — which makes for a punchy cloudy soup— or light dashi, which is a clean, clear soup. The soup is made from chicken, pork and gyokai. Soy sauce is sourced from Akita prefecture. The... More
Recommended bowl: Nice homemade noodles
This shop is known for its housemade noodles, with both ramen and tsukemen on the menu. You have the option of strong dashi — which makes for a punchy cloudy soup— or light dashi, which is a clean, clear soup. The soup is made from chicken, pork and gyokai. Soy sauce is sourced from Akita prefecture. The master trained at Basso Drillman, also known for excellent handmade noodles. Less
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- Abram Plaut added a new meal Ramen at Nakiryū (鳴龍 ) at NAKIRYU (創作麺工房 鳴龍)
Recommended bowl: New school style
This shop has been around since 2012, but didn’t really gain fame until 2016 when they picked up a Michelin star. Although many order the tantanmen, their shoyu ramen is probably the recommended dish. Both chicken and beef bones are used in the soup, as well as raw oysters. Shoyu from Wakayama goes into the tare.... More
Recommended bowl: New school style
This shop has been around since 2012, but didn’t really gain fame until 2016 when they picked up a Michelin star. Although many order the tantanmen, their shoyu ramen is probably the recommended dish. Both chicken and beef bones are used in the soup, as well as raw oysters. Shoyu from Wakayama goes into the tare. The noodles are made in-house with four kinds of Japanese flour. Available during dinnertime only: a side dish of roasted pork, which is a must order. Less
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- Abram Plaut added a new meal Ramen at Nakamoto (蒙古タンメン中本 上板橋本店) at Nakamoto (蒙古タンメン中本 上板橋本店)
Recommended bowl: Spicy ramen king
This famous shop has a long history dating back to the 1960’s. After the original owner retired, a longtime customer took over and helped open more than a dozen other branches in the Tokyo area. The shop is known for its famous dish of mouko tanmen, which is basically a version of tanmen with spicy mabo tofu added... More
Recommended bowl: Spicy ramen king
This famous shop has a long history dating back to the 1960’s. After the original owner retired, a longtime customer took over and helped open more than a dozen other branches in the Tokyo area. The shop is known for its famous dish of mouko tanmen, which is basically a version of tanmen with spicy mabo tofu added on top. The shop also has countless other spicy bowls and is widely regarded as one of the best shops for spicy ramen in Tokyo. This is the OG flagship in Itabashi-ku but you can try this bowl at one of the many central Tokyo outposts. Less
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- Abram Plaut added a new meal Ramen at Nagahama Number One (長浜ナンバーワン 祇園店) at Nagahama Number One (長浜ナンバーワン 祇園店)
Recommended bowl: Creamy Nagahama style
A famous and historical Nagahama-style tonkotsu ramen shop. When this shop first opened in 1971 it was a yatai, or outdoor food stall on the street. At that time the name was Shouryuken. Later on, the master changed the name to Nagahama Number One because he wanted to be the best ramen shop in his region. The... More
Recommended bowl: Creamy Nagahama style
A famous and historical Nagahama-style tonkotsu ramen shop. When this shop first opened in 1971 it was a yatai, or outdoor food stall on the street. At that time the name was Shouryuken. Later on, the master changed the name to Nagahama Number One because he wanted to be the best ramen shop in his region. The shop now has numerous locations in Japan (close to 10 branches in Fukuoka alone) and overseas. Less