Restaurants
- Abram Plaut added a new meal Dinner at 中華料理 餃子の店 三幸園 at SANKOUEN Gyoza
ニラそば + 餃子 / Nira Soba + Gyoza / Sankōen — Jimbocho, Tokyo
Shoyu soup uses mostly chicken, finished with sesame oil. Medium-thin noodles are supplied by Futaba Foods. Topped with garlic chives and a raw egg yolk. Over 100 items total are on the menu, fried gyoza being the most popular. Made with fresh vegetables (delivered daily) and... More
ニラそば + 餃子 / Nira Soba + Gyoza / Sankōen — Jimbocho, Tokyo
Shoyu soup uses mostly chicken, finished with sesame oil. Medium-thin noodles are supplied by Futaba Foods. Topped with garlic chives and a raw egg yolk. Over 100 items total are on the menu, fried gyoza being the most popular. Made with fresh vegetables (delivered daily) and high-quality minced pork, the mixture is slowly kneaded for an hour before being hand wrapped.
Sankōen is run by the Sansō Company, which operates multiple restaurant concepts and bistros. Originally a gyoza restaurant, the menu here expanded over time, with Nira Soba being added around September of 2020. Open six days a week, 11am-2am. 102 total seats. Since 1956. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 九段下 at Kudanshita Station
特製赤味噌ラーメン / Tokusei Aka Miso Ramen / Kudanshita Nakaji — Kudanshita, Tokyo
Pork and chicken based soup is medium rich, combined with a miso tare using four kinds of red miso and oyster paste. Noodles by Tokyo Seimen are slightly thick and wavy. Soup, tare, meat and vegetables are finished in a wok with pork fat before being served.
Master... More
特製赤味噌ラーメン / Tokusei Aka Miso Ramen / Kudanshita Nakaji — Kudanshita, Tokyo
Pork and chicken based soup is medium rich, combined with a miso tare using four kinds of red miso and oyster paste. Noodles by Tokyo Seimen are slightly thick and wavy. Soup, tare, meat and vegetables are finished in a wok with pork fat before being served.
Master Nakajima-san runs two other ramen shops— Menya Deko in Shin-Maruko and Chūka Soba Yui in Ōmori. Nine seats. Since April 27th, 2022. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at ラーメン大栄 at Ramen Daiei
しょうゆ ラーメン / Shoyu Ramen / Ramen Daiei Honten — Kujo, Kyoto
Kyoto style shoyu soup is made with pork. Medium width straight noodles are provided by Kondo Seimen. Standard ramen comes layered with pork chashu and kujo negi. Spicy togarashi garlic chives are a free self-service condiment.
An old school Kyoto shop, beloved by locals.... More
しょうゆ ラーメン / Shoyu Ramen / Ramen Daiei Honten — Kujo, Kyoto
Kyoto style shoyu soup is made with pork. Medium width straight noodles are provided by Kondo Seimen. Standard ramen comes layered with pork chashu and kujo negi. Spicy togarashi garlic chives are a free self-service condiment.
An old school Kyoto shop, beloved by locals. Run by a single female master who does all cooking, washing dishes and serving by herself. 13 seats. Open since 1981. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 太華 at もやしそば 己城(みき)
もやしそば / Moyashi Soba / Chūka Taika — Sangenjaya, Tokyo
Moyashi Soba comes with doubutsu-kei ankake soup, topped with bean sprouts, pork, garlic chives and carrots. Medium width straight noodles. Fried rice, yaki gyoza on the side.
Chūka Taika is a Shōwa era Chinese restaurant. There are around 20 different noodle bowls and 10 rice... More
もやしそば / Moyashi Soba / Chūka Taika — Sangenjaya, Tokyo
Moyashi Soba comes with doubutsu-kei ankake soup, topped with bean sprouts, pork, garlic chives and carrots. Medium width straight noodles. Fried rice, yaki gyoza on the side.
Chūka Taika is a Shōwa era Chinese restaurant. There are around 20 different noodle bowls and 10 rice dishes on the menu, the most popular being favorites in Nagasaki like champon and sara udon. The master is originally from Higashi-Nagasaki, he runs the shop with his wife. Open since around 1978, relocated to a newer space next door when the original building was demolished 7 years ago. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 東京ラーメン横丁 at Fuunji Tokyo Ramen Yokocho
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in... More
つけめん / Tsukemen / Fuunji Tokyo Ramen Yokocho — Tokyo Station, Tokyo
Rich double soup uses domestic chickens, katsuobushi sourced from the Seto Inland Sea and kombu. Smooth, medium thick straight noodles are special ordered. Topped with pork chashu, negi, gyofun fish powder and negi.
Master Miyake-san never served an apprenticeship in another ramen establishment. After spending years systematically sampling Tokyo's best ramen, he simply decided to open his own shop. Fuunji opened in Shinjukui in 2007, quickly becoming a popular destination. This 2nd branch can be found in the Tokyo Ramen Yokocho, a new ramen themed street located underground adjacent to Tokyo Station. 19 seats. Open since June 2022. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 八咫烏 at RaMen TOMO TOKYO
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go... More
鴨とカシスの味玉醤油 RaMen + 濃厚鴨白湯の味玉醤油 RaMen / Kamo to Cassis no Ajitama Shoyu Ramen + Noukou Kamo Paitan no Ajitama Shoyu Ramen / RaMen TOMO TOKYO — Kudanshita, Tokyo
Soup uses domestic duck meat and duck carcasses. The rich paitan soup is put on high heat and boiled for many hours. Duck extract and duck blood go into the shoyu tare, which includes a double koikuchi (dark) shoyu blend for the paitan. Medium-thin straight noodles with low water content are by Sapporo Seimen. Toppings feature low-temperature cooked duck chashu, negi and cassis berries. Ajitama (eggs) are flavored with yuzu and porcini mushrooms.
RaMen TOMO TOKYO is run by master "Double Egg Tomo" Fujioka. Fujioka-san graduated from university and was working for a major trading company, but his passion for ramen led him to quit his job and start training to eventually open his own shop. Located in the space formerly occupied by the shop Yatagarasu. 13 seats. Since March 1st, 2023 @ramentomotokyo @double_egg_tomo Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 神楽坂 at 中華麺 多文
中華麺 / Chūkamen / Chūkamen Tamon — Kagurazaka, Tokyo
Shoyu soup contains pork leg bones, niboshi and vegetables. Multiple types of dried fish are used including katakuchi iwashi, hirako iwashi and urume. Melted pork lard forms a protective heat insulator at the surface of the soup. Medium width wavy noodles supplied by Sankō Shokuhin. Topped... More
中華麺 / Chūkamen / Chūkamen Tamon — Kagurazaka, Tokyo
Shoyu soup contains pork leg bones, niboshi and vegetables. Multiple types of dried fish are used including katakuchi iwashi, hirako iwashi and urume. Melted pork lard forms a protective heat insulator at the surface of the soup. Medium width wavy noodles supplied by Sankō Shokuhin. Topped with pork chashu, menma, naruto, negi and nori.
Master Ikoma-san worked in the fields for nearly 30 years before becoming a chef. The bowls he creates are an homage to the legendary shop Eifukucho Taishōken. He also runs the popular Kagurazaka yakiniku restaurant with the same name (Tamon). 10 seats. Since September, 2021. @chukamentamon Less
Copy the code to embed the post
- 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
Copy the code to embed the post
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
Copy the code to embed the post
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