Restaurants
Recommended bowl: Tokyo classic style
This shop serves solid bowls of pork and chicken shoyu soup with onions and pepper. Ramen and tsukemen are both available in a somewhat similar style to Higashi Ikebukuro Taishouken. Topping options are wontons, egg and extra pork chashu. Noodles are supplied by Asakusa Kaikaro, located nearby. House-made shumai... More
Recommended bowl: Tokyo classic style
This shop serves solid bowls of pork and chicken shoyu soup with onions and pepper. Ramen and tsukemen are both available in a somewhat similar style to Higashi Ikebukuro Taishouken. Topping options are wontons, egg and extra pork chashu. Noodles are supplied by Asakusa Kaikaro, located nearby. House-made shumai dumplings also recommended. Since 1986. Less
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- Abram Plaut added a new meal Ramen at Manchiiken (満鶏軒) at Chuka Soba Manchiken (中華そば 満鶏軒)
Recommended bowl: Duck ramen
This duck themed shop serves as the second brand (and second shop overall) for Hashimoto-san of Mengyo, another popular ramen shop located nearby in Kinshicho. The theme of this shop is duck, and the soup stock contains duck, water, and nothing else. No MSG. Noodles are supplied by Kanejin. The bowls come with slow cooked... More
Recommended bowl: Duck ramen
This duck themed shop serves as the second brand (and second shop overall) for Hashimoto-san of Mengyo, another popular ramen shop located nearby in Kinshicho. The theme of this shop is duck, and the soup stock contains duck, water, and nothing else. No MSG. Noodles are supplied by Kanejin. The bowls come with slow cooked duck chashu and negi. Open since April 2018. Less
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- Abram Plaut added a new meal Ramen at Akatsuki (ラーメン暁 ) at Akatsuki (ラーメン暁 )
Recommended bowl: Young master
After chef Kusano-san won a ramen competition in Tachikawa ramen square in 2009, he was awarded the opportunity to open his very own shop there for a period of time. After that stint, he moved on to open the respected ramen shop Haru in Oomori; he later relocated the shop to Kamata and reopened it as Akatsuki. The noodles... More
Recommended bowl: Young master
After chef Kusano-san won a ramen competition in Tachikawa ramen square in 2009, he was awarded the opportunity to open his very own shop there for a period of time. After that stint, he moved on to open the respected ramen shop Haru in Oomori; he later relocated the shop to Kamata and reopened it as Akatsuki. The noodles are from a supplier named Teigaku in Kyoto. Chicken-based soup with niboshi and no MSG. There are some other classic lunchtime items like curry rice and spaghetti with meat sauces on the menu, too. Less
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- Abram Plaut added a new meal Ramen at Chigonoki (中華そば 児ノ木) at Chuka Soba Chigonoki (中華そば 児ノ木)
Recommended bowl: Niigata style
This shop takes direct inspiration from Niigata prefecture Tsubame-Sanjo style of ramen, made with a niboshi shoyu soup, topped with pork back fat and diced onions. Master Kiuchi-san runs the shop with his mother and the shop is named after her hometown in Tsubame City, Niigata. In addition to the hometown style served,... More
Recommended bowl: Niigata style
This shop takes direct inspiration from Niigata prefecture Tsubame-Sanjo style of ramen, made with a niboshi shoyu soup, topped with pork back fat and diced onions. Master Kiuchi-san runs the shop with his mother and the shop is named after her hometown in Tsubame City, Niigata. In addition to the hometown style served, in 2017, Kiuchi-san started offering a 100% clear niboshi soup ramen, inspired by the uber famous ramen shop Ichikawa in Tsukuba. Noodles supplied by Kanno Seimen. Only open for lunch, 11am-3pm. Since 2013. Less
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- Abram Plaut added a new meal Dinner at 参宮橋 空海 at Menyakukai Sangubashiten
にら麺 / Niramen / Chūka Soba Gyo-un — Sangubashi, Tokyo
Clear soup soup is made from whole chickens and chicken carcasses, carefully cooked with chunks of pork, beef bones and aromatic vegetables. The restaurant combines soup-making techniques which have been cultivated over many years with the methods of soup from Chinese cuisine to create... More
にら麺 / Niramen / Chūka Soba Gyo-un — Sangubashi, Tokyo
Clear soup soup is made from whole chickens and chicken carcasses, carefully cooked with chunks of pork, beef bones and aromatic vegetables. The restaurant combines soup-making techniques which have been cultivated over many years with the methods of soup from Chinese cuisine to create a broth meant to display the exquisite balance of savory and sweet flavors. Shoyu tare uses a base of soy sauce along with dashi that brings out the flavors of Hokkaido Rausu kombu, katsuobushi, mackerel flakes, dried shrimp and scallops. Thin straight high-hydration noodles, garlic chives, spiced ground pork, sliced pork chashu, ajitama and bean sprouts. Boiled gyoza topped with cilantro on the side.
Originally opened in 2002 as Menya Kūkai, this store eventually became the flagship of a brand which expanded throughout the Kanto region and now operates seven branches (parent company Refine Foods Ltd.). Several years ago the flagship closed and rebranded under the same ownership group as a new concept, Chūka Soba Gyo-un. 11 seats. Since December 20th, 2022 @gyoun_sangubashi Less
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- Abram Plaut added a new meal Ramen at Sakurazaka (中華ソバ 櫻坂) at Chuka Soba Sakurazaka (中華ソバ 櫻坂)
Recommended bowl: Complex soup
Sakurazaka, located in the Sakuragaokacho district of Shibuya, offers up tasty bowls of ramen and tsukemen made with a cloudy chicken based soup combined with katsuo, other gyokai (sea ingredients), pork, and topped with pork back fat and sliced negi. The noodles are special ordered, but from whom, is officially a secret.... More
Recommended bowl: Complex soup
Sakurazaka, located in the Sakuragaokacho district of Shibuya, offers up tasty bowls of ramen and tsukemen made with a cloudy chicken based soup combined with katsuo, other gyokai (sea ingredients), pork, and topped with pork back fat and sliced negi. The noodles are special ordered, but from whom, is officially a secret. There is both shoyu and shio on the menu, the shoyu being recommended. Each standard bowl comes with half an egg, so if you order an egg extra, you’ll get served one and a half eggs in your bowl. Popular shop and often times busy during peak hours. Less
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- Abram Plaut added a new meal Dinner at Shinjuku at Miso Ramen Momo-an
特製赤みそラーメン / Tokusei Aka Miso Ramen / Miso Ramen Momoan — Nishi-Shinjuku, Tokyo
Rich soup is made using a combination of pork knuckles and chicken carcasses, mixed with a blended red miso tare sauce, sesame oil and pork back fat. Medium-thick noodles are provided by Mikawaya Seimen. Topped with pork belly chashu, ajitama, ginger-flavored... More
特製赤みそラーメン / Tokusei Aka Miso Ramen / Miso Ramen Momoan — Nishi-Shinjuku, Tokyo
Rich soup is made using a combination of pork knuckles and chicken carcasses, mixed with a blended red miso tare sauce, sesame oil and pork back fat. Medium-thick noodles are provided by Mikawaya Seimen. Topped with pork belly chashu, ajitama, ginger-flavored pork, bean sprouts, negi and togarashi threads. White miso ramen also available on the menu.
President Ishizaki-san oversees operations, he is also the head of a large apparel company and has experience opening several ramen shops around Tokyo. 28 seats. Since August 23rd, 2022 @ramen_momoan Less
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ワンタンチャーシュウメン / Wonton Chashumen / Teuchi Kagehinata — Fuchū, Tokyo
The soup contains mostly chicken with some pork, dried shellfish and grated ginger. Shoyu tare features a blend of three types of soy sauce (including dark soy sauce). Super wide house made noodles are made with mochi wheat and Haruyutaka brand wheat, cut... More
ワンタンチャーシュウメン / Wonton Chashumen / Teuchi Kagehinata — Fuchū, Tokyo
The soup contains mostly chicken with some pork, dried shellfish and grated ginger. Shoyu tare features a blend of three types of soy sauce (including dark soy sauce). Super wide house made noodles are made with mochi wheat and Haruyutaka brand wheat, cut by hand at random without a predetermined width. Wontons are filled with a mixture of ground pork and beef, served alongside braised pork chashu and negi. Each bowl is finished with chicken oil. Ginger pork rice bowl on the side.
The master trained at the well-known Tokyo ramen shop Hikage, where he helped with morning prep and supported the back of the kitchen during business hours. It was there that he learned how to make handmade noodles. The motto of this shop is that everything is handmade. Six seats. Lunch only, 11am-3pm. Open since May 22nd, 2024. Less
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- Abram Plaut added a new meal Dinner at Chidoricho at Tsukemen Enbu
特製辛つけ麺 / Tokusei Kara Tsukemen / Tsukemen Enbu — Chidorichō, Tokyo
Dipping soup contains pork bones, chicken bones, pork back fat, vegetables, dried sardines and dried mackerel. The spicy elements are made by combining several types of vegetables, chili peppers and shoyu with garlic chives and sesame seeds. Noodles are house made fresh... More
特製辛つけ麺 / Tokusei Kara Tsukemen / Tsukemen Enbu — Chidorichō, Tokyo
Dipping soup contains pork bones, chicken bones, pork back fat, vegetables, dried sardines and dried mackerel. The spicy elements are made by combining several types of vegetables, chili peppers and shoyu with garlic chives and sesame seeds. Noodles are house made fresh daily containing a blend of several types of wheat flour (including Yumechikara brand from Hokkaido). Topped with ajitama, nori, menma, onions and three types of chashu— braised pork kakuni, low-temperature cooked pork chashu and tsurushiyaki style hook-hung pork chashu. Negi chashu rice bowl on the side.
Master Hara-san trained for 13 years in the Menya Musashi group, where he worked at 7-8 different branches and also served as the manager at the flagship. He spent time managing the ramen shop Tenking (now closed). Located in the space previously occupied by the shop Tonkotsu Raito. Eight seats. since January 21st, 2023 @tukemen_enbu Less
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- Abram Plaut added a new meal Dinner at ばかたれ at ばかたれ
つけ麺 / Tsukemen / Ramen Meji — Sengawa, Tokyo
Jiro style tsukemen includes pork bone based shoyu-tonkotsu soup with thick homemade noodles. Topped with pork shoulder loin chashu, bean sprouts, cabbage, minced garlic and pickled ginger.
The master trained at Ramen Jiro Mejirodai for around one year before going independent. Located in the... More
つけ麺 / Tsukemen / Ramen Meji — Sengawa, Tokyo
Jiro style tsukemen includes pork bone based shoyu-tonkotsu soup with thick homemade noodles. Topped with pork shoulder loin chashu, bean sprouts, cabbage, minced garlic and pickled ginger.
The master trained at Ramen Jiro Mejirodai for around one year before going independent. Located in the space previously occupied by the shop Sengawa Ramen Bakatare. Photos other than ramen and all videos are prohibited. Using your phone while eating ramen is also prohibited. Eleven seats. Second branch open in Shin-Maruko since December 19th, 2023. Sengawa flagship since April 3rd, 2023 @ramen_meji Less