Restaurants
- Abram Plaut added a new meal Ramen at Hachiya (蜂屋 旭川本店) at Hachiya (蜂屋 旭川本店)
Recommended bowl: Asahikawa Legend
Ask locals for the best ramen in town and this place is one of the first answers every time. The head branch has been open since 1949 and is virtually unchanged since then, with an old school semi-grungy but totally awesome atmosphere. The soup is a combination of tonkotsu and aji (horse mackeral) broth, finished... More
Recommended bowl: Asahikawa Legend
Ask locals for the best ramen in town and this place is one of the first answers every time. The head branch has been open since 1949 and is virtually unchanged since then, with an old school semi-grungy but totally awesome atmosphere. The soup is a combination of tonkotsu and aji (horse mackeral) broth, finished with a touch of katsuo and blackened lard. The lard is the key here, adding a murky but intriguing deep brown color to the bowls. Most fans opt for the koi (heavy) version with extra lard. There is a second branch closer to Asahikawa station, but everything is still prepped here at the head branch, including the handmade noodles. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at Shindo Ramen 「新道らぁ麺」 at Shindo Ramen
スペシャル 新道らぁ麺 貝出汁 / Special Shindō Ramen Kai Dashi / Shindō Ramen — Nakhon Pathom, Thailand
Kai dashi soup uses shellfish found in Thailand including asari clams, hamaguri clams and oysters, combined with Japanese dried fish such as katsuobushi, saba-bushi and sōda-bushi. Noodles supplied by the Thailand branch of Kanezin... More
スペシャル 新道らぁ麺 貝出汁 / Special Shindō Ramen Kai Dashi / Shindō Ramen — Nakhon Pathom, Thailand
Kai dashi soup uses shellfish found in Thailand including asari clams, hamaguri clams and oysters, combined with Japanese dried fish such as katsuobushi, saba-bushi and sōda-bushi. Noodles supplied by the Thailand branch of Kanezin Japan. Topped with pork and chicken chashu, a paste made from oysters and mussels, red onion, lemon, negi, seaweed, boiled greens, togarashi and yuzu.
Shindō (新道) Ramen represents a new path, adapting Thai ingredients to the traditional concept of Japanese ramen. Master Jo Chawapon is self-taught and has eaten at some top ranked ramen shops in Japan. Reservations recommended. 14 seats. Open since 2017. @jo_chawapon Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Gotou (ごとう) at Menya Gotou (麺屋 ごとう)
Recommended bowl: Old school-style dbl soup
Master Gotou-san apprenticed at Higashi Ikebukuro Taishouken, a legendary Tokyo ramen shop that has been in operation since 1961. Perhaps that is why Gotou-san's bowls have such old-school homey appeal.
After many years in Ikebukurou, Gotou abruptly closed in April 2014. But to the delight of its many loyal... More
Recommended bowl: Old school-style dbl soup
Master Gotou-san apprenticed at Higashi Ikebukuro Taishouken, a legendary Tokyo ramen shop that has been in operation since 1961. Perhaps that is why Gotou-san's bowls have such old-school homey appeal.
After many years in Ikebukurou, Gotou abruptly closed in April 2014. But to the delight of its many loyal fans, the shop re-launched in a new location in Komagome three months later. Little changed during the hiatus. The new shop still has the lived-in, homey vibe of the original, and the ramen remains straightforward and soul satisfying.
The food here is nothing flashy. The soup is a light tonkotsu gyokai — a subtle blend of fish, chicken and pork. The egg, chashu and menma toppings aim for humble classicism rather than gourmet technique. The medium-thick noodles are house-made and taste like it. Whether you order the ramen, wontonmen or tsukemen, the sense of balance and timelessness in your bowl should impress you.
Family owned and operated, Gotou's only staff are master Gotou-san, his brother and wife. Many of the customers are longtime regulars. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Goden (柳麺 呉田) at goden (柳麺 呉田)
Recommended bowl: Elevated technique
Opened in 2015 and voted one of the top rookie shops in Saitama that year. Shoyu, shio, tsukemen, mazemen and limited seasonal offerings pack out the menu — and all are recommended. Noodles are housemade; select toppings include ume boshi and tori chashu. Egg rice bowls and Spam musubi on the side. The master... More
Recommended bowl: Elevated technique
Opened in 2015 and voted one of the top rookie shops in Saitama that year. Shoyu, shio, tsukemen, mazemen and limited seasonal offerings pack out the menu — and all are recommended. Noodles are housemade; select toppings include ume boshi and tori chashu. Egg rice bowls and Spam musubi on the side. The master is from Kobe and the shop is named after a shrine in his hometown. Known to close early when the soup runs out. Less
Copy the code to embed the post
特製中華そば 醤油 / Tokusei Chūka Soba Shoyu / Mugidokoro Hachitochō — Ichinoe, Tokyo
Shoyu soup uses chicken and niboshi, paired with medium-thick straight noodles. Pork chashu, nori, komatsuna, menma, negi and wontons. Hotate Shio Butter Aedama noodles on the side.
The master is from Sakata City, Yamagata Prefecture. He runs the... More
特製中華そば 醤油 / Tokusei Chūka Soba Shoyu / Mugidokoro Hachitochō — Ichinoe, Tokyo
Shoyu soup uses chicken and niboshi, paired with medium-thick straight noodles. Pork chashu, nori, komatsuna, menma, negi and wontons. Hotate Shio Butter Aedama noodles on the side.
The master is from Sakata City, Yamagata Prefecture. He runs the restaurant with his wife. Located in the former space of the ramen shop Chūka Soba Sairen. Eight seats. Open since October 16th, 2021. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Ginzasa (銀笹) at Mentokoro Ginzasa (麺処 銀笹)
Recommended bowl: Classy
Ginzasa is located in a back alleyway in Higashi-Ginza. The shop has a dark interior, multiple tables and an open window to the kitchen, where the chefs work away, always wearing tacky trucker hats. The menu has a few options — all respectable bowls — but the recommended dish is the shio ramen. It comes with a light, fish-based... More
Recommended bowl: Classy
Ginzasa is located in a back alleyway in Higashi-Ginza. The shop has a dark interior, multiple tables and an open window to the kitchen, where the chefs work away, always wearing tacky trucker hats. The menu has a few options — all respectable bowls — but the recommended dish is the shio ramen. It comes with a light, fish-based salty soup; housemade shrimp dumplings, pork chashu, and thick-cut menma top off the bowl. Pro tip: Ginzasa's bowls feature a spout on the side, which you should use to pour some soup into your chashu rice side dish (ordered separately) Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Genraiken (源来軒) at Genraiken (源来軒)
Recommended bowl: The OG Kitakata Ramen
This is THE original. Open since 1926, Genraiken is the first shop to serve what is now known as Kitakata-style ramen. Clear, pork and chicken-based soup, shoyu tare, medium-width wavy noodles, all topped with thin-sliced pork-belly chashu, menma, naruto and diced negi. To be honest, many of the late-comers may... More
Recommended bowl: The OG Kitakata Ramen
This is THE original. Open since 1926, Genraiken is the first shop to serve what is now known as Kitakata-style ramen. Clear, pork and chicken-based soup, shoyu tare, medium-width wavy noodles, all topped with thin-sliced pork-belly chashu, menma, naruto and diced negi. To be honest, many of the late-comers may have surpassed it, but it's still definitely worth going for the historic experience. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 好来道場 at Kourai Dojo (好来道場)
快老麺 / Kairō-men / Souhonke Kourai Dojo — Nagoya, Aichi
The original Kourai style ramen. 'Medicinal' shoyu soup contains chicken carcasses, pork bones, onions, carrots and garlic. Medium-thick straight noodles are special ordered. Kairō-men comes topped with tororo kombu and nori. Ginseng vinegar and chili oil recommended free condiments.... More
快老麺 / Kairō-men / Souhonke Kourai Dojo — Nagoya, Aichi
The original Kourai style ramen. 'Medicinal' shoyu soup contains chicken carcasses, pork bones, onions, carrots and garlic. Medium-thick straight noodles are special ordered. Kairō-men comes topped with tororo kombu and nori. Ginseng vinegar and chili oil recommended free condiments.
Master Kenji Ohashi is the third-generation owner of Kourai Dojo. He is the son-in-law of founder Akira Kaede, who opened a ramen street cart in the late 1950's named 'Kourai.' Many of Kaede-san's apprentices have gone on to open their own stores independently, today there are an estimated 20 or so shops around Nagoya that serve Kourai style ramen. Master Ohashi-san is now in his mid seventies, he starts preparing for service each day at 7:00 in the morning. The store is only open for lunch, 11am-2pm or until sold out (80 bowls per day). After the store closes, Ohashi-san continues to prepare for service the next day, finishing work each night around 7pm. 10 seats. Since 1959. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Gen Ei (麺劇場 玄瑛) at Mengekijou Gen'Ei (麺劇場 玄瑛)
Recommended bowl: Stadium seating
Master Irie-san is something of an avant-garde ramen chef, famous for a shop in Tokyo's swank Hiroo neighborhood that can only be dined at via reservation. For his Fukuoka-based outpost, which opened in 2003, the shack-like exterior constructed of what appears to be thin sheet metal gives way through an entrance into... More
Recommended bowl: Stadium seating
Master Irie-san is something of an avant-garde ramen chef, famous for a shop in Tokyo's swank Hiroo neighborhood that can only be dined at via reservation. For his Fukuoka-based outpost, which opened in 2003, the shack-like exterior constructed of what appears to be thin sheet metal gives way through an entrance into a tiered, almost stadium-like seating arraignment directing all eyes on the chef. The menu, of course, offers tonkotsu; but there are also lighter soups such as shio, a shrimp-based bowl and a chili oil-topped tantanmen. The noodles are handmade, as is customary at Irie-san’s shops. All of the bowls are on equal footing — go with what you are feeling. More so than the ramen, the real vibe here is the seating, and the clear view every customer gets of the chef as he prepares the bowls. A ramen performance, of sorts. Less
Copy the code to embed the post
- Abram Plaut added a new meal Ramen at Gen (麺屋 玄) at Gen (麺屋 玄)
Recommended bowl: Sapporo Disciple
Master Nakagawa-san was traveling in Sapporo, Hokkaido when he happened to eat at the legendary miso ramen shop Saimi. He was so moved by the experience that he quit his job and began working at Saimi, where he trained for two years. The name 'Gen,' in fact, was given to him by the wife of Saimi's master. The noodles... More
Recommended bowl: Sapporo Disciple
Master Nakagawa-san was traveling in Sapporo, Hokkaido when he happened to eat at the legendary miso ramen shop Saimi. He was so moved by the experience that he quit his job and began working at Saimi, where he trained for two years. The name 'Gen,' in fact, was given to him by the wife of Saimi's master. The noodles at Gen are supplied by Morizumi Seimen, same as Saimai. The soup is made using pork, chicken and vegetables. In an area packed with tonkotsu shops, this here is a gem, serving top level Sapporo-style miso. Less