Restaurants
マゼニボジャンキー / Maze Nibo Junky / Fukuryū Ramen Wadachi — Takadanobaba, Tokyo
Niboshi mazemen. The sauce is a special blend of niboshi soup and kaeshi, the exact recipe kept a house secret. Medium thick noodles are supplied by Taisei Seimen. Topped with pork chashu, diced onions, scallions and gyofun fish powder. White rice on the... More
マゼニボジャンキー / Maze Nibo Junky / Fukuryū Ramen Wadachi — Takadanobaba, Tokyo
Niboshi mazemen. The sauce is a special blend of niboshi soup and kaeshi, the exact recipe kept a house secret. Medium thick noodles are supplied by Taisei Seimen. Topped with pork chashu, diced onions, scallions and gyofun fish powder. White rice on the side.
Fukuryū Ramen Wadachi is run by company president Fuku-chan, who trained at the well-known Osaka ramen shop Junk Story. Three branches (plus one franchise store) are located in Osaka, with the Hommachi flagship open since 2014. Tokyo branch since July 2021. Ten seats. @ramen.wadachi.tokyo Less
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塩つけ麺 / Shio Tsukemen / Yaki Ago Shio Ramen Takahashi — Shinjuku, Tokyo
Freshly landed flying fish are first carefully skewered one by one, then grilled by craftsmen using traditional techniques. Finally, they are dried for 3-4 days to lock in umami. In addition to ago dashi, the soup also contains pork bones, chicken carcasses and kombu.... More
塩つけ麺 / Shio Tsukemen / Yaki Ago Shio Ramen Takahashi — Shinjuku, Tokyo
Freshly landed flying fish are first carefully skewered one by one, then grilled by craftsmen using traditional techniques. Finally, they are dried for 3-4 days to lock in umami. In addition to ago dashi, the soup also contains pork bones, chicken carcasses and kombu. Shio tare contains four kinds of sea salt and eight different kinds of natural dashi extract. Noodles are jointly developed with a long-established maker based in Kyoto. The tsukemen noodles in particular use Ayakari 'Ise no Hibiki' brand flour from Mie Prefecture. Carefully selected domestic chickens are seasoned and boiled in oil at a low temperature for the tori chashu.
CEO and owner Yuka Takahashi is from Niigata City, Niigata. At the age of 28 she decided to start her own business, bringing something from her hometown (grilled flying fish dashi ramen) which was not available in Tokyo at the time. The first store opened in Myogadani in 2012, before closing and moving to Shinjuku. The company now operates ten stores in Japan, mostly in the Kanto region. Shinjuku flagship open every day until 4:30am. 13 seats. Since 2015. @takahashi_ramen.shinjuku Less
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ワンタンメン / Wontonmen / Hitotsubashi Taishōken — Kodaira, Tokyo
Eifukucho Taishōken style ramen. Shoyu soup uses pork bones and niboshi with lard. Standard size comes with 1.5 portions of medium width chūka noodles. Topped with ajitama, pork shoulder loin chashu, menma, naruto, negi, wontons and yuzu.
The original master served... More
ワンタンメン / Wontonmen / Hitotsubashi Taishōken — Kodaira, Tokyo
Eifukucho Taishōken style ramen. Shoyu soup uses pork bones and niboshi with lard. Standard size comes with 1.5 portions of medium width chūka noodles. Topped with ajitama, pork shoulder loin chashu, menma, naruto, negi, wontons and yuzu.
The original master served ramen at this location for over 40 years before retiring and passing operations to the second generation. Nine seats. Open since 1969. Less
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- Abram Plaut added a new meal Dinner at 自家製麺ロビンソン at Jikaseimen Robinson (自家製麺 ロビンソン)
特製つけ麺(手もみ手打ち麺 変更)/ Tokusei Tsukemen (Temomi-Teuchimen Henko) / Jikaseimen Robinson - Toranomon, Tokyo
Clear soup uses brand name chickens sourced from Kyoto, Tottori and Chiba, combined with various bushi including katsuobushi, iriko and hirago niboshi. The shoyu tare contains six varieties of soy sauce. Noodles are... More
特製つけ麺(手もみ手打ち麺 変更)/ Tokusei Tsukemen (Temomi-Teuchimen Henko) / Jikaseimen Robinson - Toranomon, Tokyo
Clear soup uses brand name chickens sourced from Kyoto, Tottori and Chiba, combined with various bushi including katsuobushi, iriko and hirago niboshi. The shoyu tare contains six varieties of soy sauce. Noodles are house-made on a Yamato machine using at least three types of wheat from Hokkaido, with straight and teuchi-temomi style noodles to choose from. All water used at the shop is Pi water.
Named after the pro wrestler Juice Robinson. Open lunch only, 11am-2pm. Eight seats. Since October 2021. @toranomon_robinson Less
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小 ラーメン/ Shō Ramen / Ramen Jiro — Kashiwa, Chiba
Jiro ramen. Shoyu-tonkotsu soup, pork fat, noodles house-made and cut thick on an Ebisu brand machine. Topped with bean sprouts, cabbage, garlic, pork chashu and tare drizzle.
The master first trained at the Jiro flagship in Mita, then opened the Ibaraki Moriya branch of Ramen Jiro... More
小 ラーメン/ Shō Ramen / Ramen Jiro — Kashiwa, Chiba
Jiro ramen. Shoyu-tonkotsu soup, pork fat, noodles house-made and cut thick on an Ebisu brand machine. Topped with bean sprouts, cabbage, garlic, pork chashu and tare drizzle.
The master first trained at the Jiro flagship in Mita, then opened the Ibaraki Moriya branch of Ramen Jiro in 2009. Due to the deteriorating condition of the building, the Moriya store closed in December 2022 and moved shop to Kashiwa. No photos allowed inside other than the ramen. 18 seats. Open since January 9th, 2023 Less
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- Abram Plaut added a new meal Dinner at 辣椒漢 駒込店 at 担々麺 辣椒漢(らしょうはん) 駒込店
プレミアム正宗担々麺 / Premium Masamune Tantanmen / Lashowhan — Komagome, Tokyo
Shirunashi tantanmen. The soup uses chicken carcasses, pork leg bones, back bones and vegetables. The tare is a special blend of salt, vinegar and spices. Particular types of Szechuan peppercorns are imported from China, including premium grade Hanyuan and... More
プレミアム正宗担々麺 / Premium Masamune Tantanmen / Lashowhan — Komagome, Tokyo
Shirunashi tantanmen. The soup uses chicken carcasses, pork leg bones, back bones and vegetables. The tare is a special blend of salt, vinegar and spices. Particular types of Szechuan peppercorns are imported from China, including premium grade Hanyuan and Da Hong Pao varieties. The objective is to create the perfect balance of spice and numbness. Ground pork meat topping is stir-fried until soft, with extra oil extracted and umami retained. Two types of noodles are special ordered (noodle purveyor will change to Mikawaya Seimen in the near future). Additional toppings include negi and radish sprouts. Black vinegar (also imported from China) available as a condiment.
Master Okada-san previously lived in Hong Kong, he speaks fluent Mandarin and has extensively studied the spices and flavors used in traditional Asian cooking (including the dish dandanmien). After searching for years, he was finally able to source all of the special ingredients used in his dishes. Lashowhan Kanda open since 2007. Komagome branch since 2015. Eight seats. Shibuya branch opening soon... @lashowhan Less
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- Abram Plaut added a new meal Dinner at there is ramen at there is ramen (there is ramen)
味玉 チャーシュー麺 + 白めし / Ajitama Chashumen + Shiromeshi / there is ramen - Ogikubo, Tokyo
Shoyu soup combines niboshi with chicken. Medium-width straight noodles, pork belly chashu, menma, naruto, negi and nori. Ajitama and white rice on the side.
Located in the space formerly occupied by the popular shop Uchoku, 'there is ramen'... More
味玉 チャーシュー麺 + 白めし / Ajitama Chashumen + Shiromeshi / there is ramen - Ogikubo, Tokyo
Shoyu soup combines niboshi with chicken. Medium-width straight noodles, pork belly chashu, menma, naruto, negi and nori. Ajitama and white rice on the side.
Located in the space formerly occupied by the popular shop Uchoku, 'there is ramen' is run by an independent master who trained under the FF Dining company. This group operates multiple restaurants and ramen shops including Kamo to Negi in Kanda and Ayagawa in Ebisu. Open 11am-4pm. Six seats. Since October 2022 @thereisramen Less
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- Abram Plaut added a new meal Dinner at らーめん どんぐり at Ramen Donguri
二代目鯖そば / Nidaime Saba Soba / Ramen Donguri — Shibasaki, Tokyo
Shio based saba paitan soup is made from root vegetables and grilled mackerel, along with yakisoba paste. Noodles are medium thin and straight with low hydration. Two pieces of chicken breast chashu, bean sprouts, green onions, red onions, fried negi and togarashi. Mackerel... More
二代目鯖そば / Nidaime Saba Soba / Ramen Donguri — Shibasaki, Tokyo
Shio based saba paitan soup is made from root vegetables and grilled mackerel, along with yakisoba paste. Noodles are medium thin and straight with low hydration. Two pieces of chicken breast chashu, bean sprouts, green onions, red onions, fried negi and togarashi. Mackerel curry rice on the side.
Master Yumi Matsuda opened this Ramen Donguri following the wishes of her husband, who passed away from an illness. Previously they had a dream of opening a ramen shop together, she runs the shop solo to live that dream. She trained at Ramen Toride in Sasebo City, Nagasaki Prefecture (open since 2013). Part of the Ramen Toride Group, the menu here is produced by Toride's master, Kawajiri-san. Originally opened in December 2018, relocated to a new space closer to the station in June 2022. Six seats. @ra_men.donguri Less
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- Abram Plaut added a new meal Dinner at 麺屋 翔 at Menya Sho Hon Ten (麺屋 翔)
熟成赤味噌タンメン / Jukusei Aka Miso Tanmen / Menya Shō Miso Dokoro - Shinjuku, Tokyo
Sapporo inspired miso ramen. Pork based soup is seared in a wok with lard, red miso tare and vegetables. Paired with Sapporo style noodles and finished with grated ginger.
Master Nozomi Ohashi is from Hokkaido, he previously offered Sapporo miso ramen... More
熟成赤味噌タンメン / Jukusei Aka Miso Tanmen / Menya Shō Miso Dokoro - Shinjuku, Tokyo
Sapporo inspired miso ramen. Pork based soup is seared in a wok with lard, red miso tare and vegetables. Paired with Sapporo style noodles and finished with grated ginger.
Master Nozomi Ohashi is from Hokkaido, he previously offered Sapporo miso ramen as a Wednesday special down the block at the Menya Sho flagship. This new store specializes in miso ramen, with several variations on the menu. Menya Sho open since 2007, Menya Sho Miso Dokoro since January 1st, 2022. Less
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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