Restaurants
特製ご恩らあめん / Tokusei Go-on Ramen / Ramen Go-on — Nogata, Tokyo
Chicken based shio soup cooks for around seven hours. Over 400 chicken wings are cut every day for the soup. Other key ingredients include Hidaka kombu and dried shrimp, the latter being a common ingredient used in Chinese cooking to help bring more flavor out of the... More
特製ご恩らあめん / Tokusei Go-on Ramen / Ramen Go-on — Nogata, Tokyo
Chicken based shio soup cooks for around seven hours. Over 400 chicken wings are cut every day for the soup. Other key ingredients include Hidaka kombu and dried shrimp, the latter being a common ingredient used in Chinese cooking to help bring more flavor out of the chicken. The shio tare contains four kinds of salt, including Mongolian rock salt and sea salt. Medium-width low-hydration noodles are supplied by Matsumoto Seimenjo. Chicken breast chashu is seasoned with salt, pork shoulder chashu is simmered in a sweet tare. Half cha-han on the side.
Master Osawa-san is an active chef of Chinese cuisine for the Kiwa Corporation, he also previously ran a popular ramen shop located in the Tama area of Tokyo. Lunch only, 11am-3pm or until the soup runs out. Eight seats. Open since March 2022 @ramengo_on Less
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- Abram Plaut added a new meal Dinner at 一陽来福 at 激辛つけ麺 とし
激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo
Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes... More
激辛つけめん / Gekikara Tsukemen / Ichiyō Raifuku — Hachioji, Tokyo
Shoyu soup uses pork bones, chicken carcasses and gyokai. The soup is described as a combination of sweet, sour, spicy and umami. Noodles by the Hachioji-based Iwamoto Seimen. Customers have the choice of thick or thin noodles, with the boiling times listed as 14 minutes and 2 minutes. Toppings feature pork chashu, half ajitama, diced onion, wakame, chopped negi and togarashi. Goma (sesame) based soup also available.
First opened and operated for several years as Menfuku, eventually moving to the current location and rebranding as Ichiyō Raifuku. The master enjoys conversation with customers, but prohibits talking on the phone. 18 seats. Since 2001. Less
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- Abram Plaut added a new meal Dinner at 池袋 at Kizunaya (皇綱家)
皇綱特製ラーメン / Kizuna Tokusei Ramen / Kidouya Chokkei Kizunaya — Ikebukuro, Tokyo
Yokohama style iekei tonkotsu-shoyu ramen. Soup contains pork bones and chicken oil, with noodles supplied by the well-known iekei shop Oudouya. Tsurushiyaki pork shoulder chashu, ajitama, negi, nori and spinach. White rice on the side.
The master... More
皇綱特製ラーメン / Kizuna Tokusei Ramen / Kidouya Chokkei Kizunaya — Ikebukuro, Tokyo
Yokohama style iekei tonkotsu-shoyu ramen. Soup contains pork bones and chicken oil, with noodles supplied by the well-known iekei shop Oudouya. Tsurushiyaki pork shoulder chashu, ajitama, negi, nori and spinach. White rice on the side.
The master trained at Kidouya, a well known iekei ramen shop in Nogata. 12 seats. Open since December 4th, 2020. Less
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- Abram Plaut added a new meal Dinner at Gotanda at Shina Soba Sawada (支那蕎麦 澤田)
特製しなそば / Tokusei Shinasoba / Teuchi Seimen Hachimitsu — Gotanda, Tokyo
Golden soup contains various ingredients sourced from around Japan, including niboshi, shellfish and chicken bones. According to a sign out front, the soup is low in salt and gentle on the body. Noodles are handmade and cut after each order comes in. The noodles... More
特製しなそば / Tokusei Shinasoba / Teuchi Seimen Hachimitsu — Gotanda, Tokyo
Golden soup contains various ingredients sourced from around Japan, including niboshi, shellfish and chicken bones. According to a sign out front, the soup is low in salt and gentle on the body. Noodles are handmade and cut after each order comes in. The noodles use 100% domestic wheat, the exact recipe (and water content) is adjusted depending on the climate. Two types of pork chashu, menma, wontons, chopped negi and mitsuba. The wonton skins are ordered via a special wonton maker.
The master has prior experience in various food and beverage industries. After 15 years of intense ramen research, he finally decided to open his own store. Around 100 bowls total available per day. Nine seats. Open since April 26th, 2023 @hachimitsu2002 Less
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- Abram Plaut added a new meal Dinner at Oimachi at Akabeko
赤べこらーめん / Akabeko Ramen / Wagyu Ramen Yoshi — Ōimachi, Tokyo
Wagyu paitan ramen is made from Japanese beef bones. Straight, medium width noodles are special ordered. Topped with black garlic oil, sliced wagyu chashu, spicy miso, bean sprouts and onions.
Akabeko is a legendary red cow from the Aizu area of Fukushima Prefecture,... More
赤べこらーめん / Akabeko Ramen / Wagyu Ramen Yoshi — Ōimachi, Tokyo
Wagyu paitan ramen is made from Japanese beef bones. Straight, medium width noodles are special ordered. Topped with black garlic oil, sliced wagyu chashu, spicy miso, bean sprouts and onions.
Akabeko is a legendary red cow from the Aizu area of Fukushima Prefecture, now also considered a symbol of the Tōhoku region (Beko means 'cow' in Tohoku dialect). The space this shop occupies was previously a bookstore, before the building was demolished and rebuilt. Six seats. Open since April 28th, 2023. Less
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もやしそば / Moyashi Soba / Shikin Hanten — Harajuku, Tokyo
Doubutsu-kei shoyu ankake soup. Medium width chūka noodles. Topped with wok-seared bean sprouts, carrots, garlic chives, onions, sliced pork and wood ear mushrooms. Yaki gyoza on the side.
Shikin Hanten is a Chinese restaurant open for over 55 years. 22 seats. Since 1966 (renewal... More
もやしそば / Moyashi Soba / Shikin Hanten — Harajuku, Tokyo
Doubutsu-kei shoyu ankake soup. Medium width chūka noodles. Topped with wok-seared bean sprouts, carrots, garlic chives, onions, sliced pork and wood ear mushrooms. Yaki gyoza on the side.
Shikin Hanten is a Chinese restaurant open for over 55 years. 22 seats. Since 1966 (renewal in 2019). @shikinharajuku Less
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- Abram Plaut added a new meal Dinner at Nishiwaseda at Dashi to Men Yuei (だしと麺 遊泳)
油そば + 上だしそば / Aburasoba + Jō Dashi Soba / Dashi to Men Yūei — Nishi-Waseda, Tokyo
Dashi soup uses iriko, urume, seguro, saba, four other types of dried fish, kelp, shiitake, pork and sake. The soup recipe changes frequently, often from week to week. Master Kishimoto-san makes the extra thick-cut noodles by hand from 5am on the... More
油そば + 上だしそば / Aburasoba + Jō Dashi Soba / Dashi to Men Yūei — Nishi-Waseda, Tokyo
Dashi soup uses iriko, urume, seguro, saba, four other types of dried fish, kelp, shiitake, pork and sake. The soup recipe changes frequently, often from week to week. Master Kishimoto-san makes the extra thick-cut noodles by hand from 5am on the day of service. Inspired by the texture of octopus, the noodles are made with high water content and minimal amounts of kansui (alkaline water). Toppings include pork belly chashu, menma, spinach, naruto and negi.
The concept of 'Dashi to Men Yūei' is the focus on dashi soup and noodles, without being bound by the rules and framework of ramen. Master Kishimoto-san first worked at the ramen shop Chūka Soba Takechiyo, then trained at a famous udon noodle shop Sanuki Udon Iwai in Jūjō (where he still works on his off-days). Currently the shop operates out of a bar, open just three days a week (Sunday-Tuesday) only for lunch. Kishimoto-san will officially open his own location in Koenji this coming June. Nishi-Waseda store open since October, 2021. @dashi_to_men__yu_ei Less
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- Abram Plaut added a new meal Dinner at BEET 仙川 at Beet 仙川
味玉そば / Ajitama Soba / Sengawa Taishōken — Sengawa, Tokyo
Eifukucho Taishōken inspired ramen. Shoyu soup uses pork bones and niboshi, finished with lard. Noodles are supplied by Kusamura Shōten. Topped with ajitama, pork chashu, menma, negi and nori.
The master trained at Eifukucho Taishoken for five years, before 'graduating' and... More
味玉そば / Ajitama Soba / Sengawa Taishōken — Sengawa, Tokyo
Eifukucho Taishōken inspired ramen. Shoyu soup uses pork bones and niboshi, finished with lard. Noodles are supplied by Kusamura Shōten. Topped with ajitama, pork chashu, menma, negi and nori.
The master trained at Eifukucho Taishoken for five years, before 'graduating' and opening his own shop. 16 seats. Since December 18th, 2022 Less
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- Abram Plaut added a new meal Dinner at 龍口酒家本店 at Long Kou Jiu Jia
龍口麺 / Longkoumen / Long Kou Jiu Jia (China House) — Hatagaya, Tokyo
Chicken based soup with shoyu tare and pork fat. Noodles are special ordered and contain chlorella algae. Topped with tsurushiyaki pork chashu, menma, negi, nori and boiled greens. The recommended menu is an omakase Chinese tasting course with various small, seasonal dishes.
Long... More
龍口麺 / Longkoumen / Long Kou Jiu Jia (China House) — Hatagaya, Tokyo
Chicken based soup with shoyu tare and pork fat. Noodles are special ordered and contain chlorella algae. Topped with tsurushiyaki pork chashu, menma, negi, nori and boiled greens. The recommended menu is an omakase Chinese tasting course with various small, seasonal dishes.
Long Kou Jiu Jia is located in an underground walkway adjacent to the entrance of Hatagaya Station. Master Ishibashi-san is around 70 years old, he has been cooking Chinese food since he was 16. 36 seats. Open since 1983. Less
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- Abram Plaut added a new meal Dinner at 吉野中華料理支店 at Yoshino Chūka
チャーシューメン + 餃子 + チャーハン / Chashumen + Gyoza + Chahan / Yoshino Chūka — Akabane, Tokyo
Shoyu soup is chicken based, served with standard machi chuka style noodles. Topped with extra slices of pork shoulder loin chashu and negi. Cha-han contains pickled ginger, gyoza are handmade.
Yoshino Chūka is an old school family-run... More
チャーシューメン + 餃子 + チャーハン / Chashumen + Gyoza + Chahan / Yoshino Chūka — Akabane, Tokyo
Shoyu soup is chicken based, served with standard machi chuka style noodles. Topped with extra slices of pork shoulder loin chashu and negi. Cha-han contains pickled ginger, gyoza are handmade.
Yoshino Chūka is an old school family-run Chinese restaurant. 32 seats. Open around 70 years. Less