Restaurants
- Abram Plaut added a new meal Dinner at 赤坂麺処 友 at TOMO
特製つけ麺 / Tokusei Tsukemen / Akasaka Mendokoro Tomo - Akasaka, Tokyo
Rich soup consists of ago dashi (flying fish) and tori paitan, using chickens sourced from Miyazaki and kombu from Hokkaido. The soup takes four hours to make. Tsukemen is served with apple and yuzu vinegar, noodles available in 300g or 400g sized portions.
Run by the... More
特製つけ麺 / Tokusei Tsukemen / Akasaka Mendokoro Tomo - Akasaka, Tokyo
Rich soup consists of ago dashi (flying fish) and tori paitan, using chickens sourced from Miyazaki and kombu from Hokkaido. The soup takes four hours to make. Tsukemen is served with apple and yuzu vinegar, noodles available in 300g or 400g sized portions.
Run by the Tomo music company. 14 seats. Open since May 14th, 2012. @ramen_tomo_akasaka Less
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- Abram Plaut added a new meal Dinner at 高伸 at Koshin
担々麺 + 餃子 / Tantanmen + Gyoza / Kōshin - Nakameguro
Soup uses mostly chicken carcasses, sesame and chili oil, topped with ground pork, pickled mustard stems and baby bok choy. Many dishes on the menu, cha-han and gyoza are especially popular. The shop serves 600-700 servings of gyoza per day on average.
Master Takagi-san's husband previously... More
担々麺 + 餃子 / Tantanmen + Gyoza / Kōshin - Nakameguro
Soup uses mostly chicken carcasses, sesame and chili oil, topped with ground pork, pickled mustard stems and baby bok choy. Many dishes on the menu, cha-han and gyoza are especially popular. The shop serves 600-700 servings of gyoza per day on average.
Master Takagi-san's husband previously ran a typewriter factory under the railway tracks called "Kōshin Seiki." He passed away when he was 48 years old, so she decided to open a Chinese restaurant in the existing space and keep the name Kōshin. Eventually the shop relocated to its current location. She is now in her 80's, still running operations. 35 seats. Open since around 1983. Less
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- Abram Plaut added a new meal Dinner at 宝来 at Washoku Horai
ラーメン + 餃子 / Ramen + Gyoza / Ajino Hōrai / Nakameguro, Tokyo
Old school shoyu soup uses mostly chicken carcasses. Topped with pork chashu, bean sprouts, menma, negi and wakame. Housemade gyoza on the side, with over 100 different dishes on the menu. All rice used is from Niigata Prefecture.
Master Shinoda-san's father founded Ajino... More
ラーメン + 餃子 / Ramen + Gyoza / Ajino Hōrai / Nakameguro, Tokyo
Old school shoyu soup uses mostly chicken carcasses. Topped with pork chashu, bean sprouts, menma, negi and wakame. Housemade gyoza on the side, with over 100 different dishes on the menu. All rice used is from Niigata Prefecture.
Master Shinoda-san's father founded Ajino Hōrai in Ebisu in 1974, later moving the shop closer to Nakameguro in 1984. Eventually when he could no longer work, Shinoda-san's mother took over the shop. When her mother passed away in 2018, she took over. She is the only one who knows how to prepare the gyoza recipe from scratch each day. 20 seats. Since 1974. Less
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- Abram Plaut added a new meal Dinner at Rouhe Noodle Parlor 揉合麺荘 at 揉合麺荘(ろうふぅめんそう)
排骨汁なし担々麺 / Paiko Shirunashi Tantanmen / Rōfūmensō - Hatagaya, Tokyo
Shirunashi tantanmen contains sesame paste, minced meat paste, red onion pickled in sweet vinegar, bean sprouts, garlic chives and chili oil. Topped with fried pork cutlet and a tortilla chip. Noodles are house-made using a noodle machine in the shop.
Run by... More
排骨汁なし担々麺 / Paiko Shirunashi Tantanmen / Rōfūmensō - Hatagaya, Tokyo
Shirunashi tantanmen contains sesame paste, minced meat paste, red onion pickled in sweet vinegar, bean sprouts, garlic chives and chili oil. Topped with fried pork cutlet and a tortilla chip. Noodles are house-made using a noodle machine in the shop.
Run by chef Ochiai-san, Rōfūmensō is a new concept by the brand Kisurin. Tantanmen is offered during lunch hours, with an extended menu of Chinese dishes and alcohol available for dinner. 10 seats. Open since November 2019. @rouhe_tokyo Less
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- Abram Plaut added a new meal Dinner at 再来軒 at Sairai Ken
塩ワンタンメン / Shio Wontonmen / Sairaiken - Yōga, Tokyo
Soup contains whole chickens, pork feet, gyokai and vegetables (including onions, ginger and garlic). Shio, shoyu and soy milk ramen all available. Noodles are special ordered. Topped with pork wontons, chashu, egg, green negi and menma.
Run by two female masters and previously... More
塩ワンタンメン / Shio Wontonmen / Sairaiken - Yōga, Tokyo
Soup contains whole chickens, pork feet, gyokai and vegetables (including onions, ginger and garlic). Shio, shoyu and soy milk ramen all available. Noodles are special ordered. Topped with pork wontons, chashu, egg, green negi and menma.
Run by two female masters and previously open six days a week, the hours of operation are now only on Saturday from just 11:30am-2pm. It is also recommended to check the shop's Facebook page before visiting. 14 seats. Since 1959. Less
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- Abram Plaut added a new meal Dinner at 珍々軒 at Chin Chin Ken
ワンタンメン + 冷やし中華 / Wontonmen + Hiyashi Chūka / Chinchinken - Ueno, Tokyo
Shoyu wontonmen uses a soup made from chicken carcasses, pork and vegetables. Discarded eggshells from making cha-han are added into the stock pot, the shells are said to clarify the soup and keep scum levels down. Chilled hiyashi chūka comes topped with... More
ワンタンメン + 冷やし中華 / Wontonmen + Hiyashi Chūka / Chinchinken - Ueno, Tokyo
Shoyu wontonmen uses a soup made from chicken carcasses, pork and vegetables. Discarded eggshells from making cha-han are added into the stock pot, the shells are said to clarify the soup and keep scum levels down. Chilled hiyashi chūka comes topped with pork, cucumber, egg and harusame noodles. Cha-han, gyoza, pork and vegetable stir-fried dishes on the side.
An old school chūka style shop, currently run by 3rd generation female master Kawata-san. Originally opened in 1948 as a candy (ame) store on the Ameyoko shopping street of Ueno, during a post-war era when sugar and sweets were hard to come by. In 1960 the shop converted to a street cart (yatai), finally becoming a ramen shop in 1962. Around 23 seats, with both a counter and tables outside. Less
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- Abram Plaut added a new meal Dinner at 田中そば店・秋葉原店 at Tanaka Soba Ten Akihabara Ten (田中そば店)
ねぎそば / Negi Soba / Tanaka Sobaten - Akihabara, Tokyo
Kitakata style shio ramen contains clear soup made from pork. Noodles are medium thick and wavy, supplied by the Fukuoka-based Torio Seimen. Topped with recommended extra negi.
Run by the OISHES company, which operates the Tsujita ramen brand in addition to 14 branches of Tanaka Sobaten.... More
ねぎそば / Negi Soba / Tanaka Sobaten - Akihabara, Tokyo
Kitakata style shio ramen contains clear soup made from pork. Noodles are medium thick and wavy, supplied by the Fukuoka-based Torio Seimen. Topped with recommended extra negi.
Run by the OISHES company, which operates the Tsujita ramen brand in addition to 14 branches of Tanaka Sobaten. The concept of this shop is countryside ramen, with Kitakata style shio and Yamagata style spicy miso ramen both available. Open 365 days a year. 16 seats. Since 2012. Less
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- Abram Plaut added a new meal Dinner at トリカヂイッパイ at Ramen Torikaji Ippai (らぁめん トリカヂ イッパイ)
醤油らあめん / Shoyu Ramen / Ramen Torigachi Ippai - Ikoma, Nara
Clear soup contains chicken, bushi and raw shoyu. Noodles are homemade using a Yamato noodle machine. No MSG. Topped with chicken chashu, green negi and nori. Shoyu, shio, miso and limited bowls all available. Open as Tori Kaji Ippai for lunch (ramen) and Yoru Kaji for dinner... More
醤油らあめん / Shoyu Ramen / Ramen Torigachi Ippai - Ikoma, Nara
Clear soup contains chicken, bushi and raw shoyu. Noodles are homemade using a Yamato noodle machine. No MSG. Topped with chicken chashu, green negi and nori. Shoyu, shio, miso and limited bowls all available. Open as Tori Kaji Ippai for lunch (ramen) and Yoru Kaji for dinner (tsukemen).
Master Nakamura-san ran his own osteopathic clinic for 17 years before changing professions. At first he didn't like ramen much, but his mind changed after eating at the famous Nara shop Mitsuba. He is self-taught, having only attended the Shokuno Dojo Tokyo Ramen Academy. He named his shop after a line said in the anime One Piece. 10 seats. Since June 28th, 2014 @mla28181 Less
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- Abram Plaut added a new meal Dinner at 麺処と市 at Men Tokoro To Ichi (麺処 と市)
味玉らーめん / Ajitama Ramen / Mendokoro Toichi - Kashihara, Nara
Triple soup uses pork, chicken and gyokai. Noodles are homemade. No MSG. Topped with ajitama, pork chashu, mizuna, onions and togarashi. Ramen and tsukemen both available.
Master Ikoma-san trained at Menya Takakura Nijō in Kyoto. Located in the parking lot of the Super Autobacs... More
味玉らーめん / Ajitama Ramen / Mendokoro Toichi - Kashihara, Nara
Triple soup uses pork, chicken and gyokai. Noodles are homemade. No MSG. Topped with ajitama, pork chashu, mizuna, onions and togarashi. Ramen and tsukemen both available.
Master Ikoma-san trained at Menya Takakura Nijō in Kyoto. Located in the parking lot of the Super Autobacs custom car parts store. Only open for lunch, 11am-2:30pm or until the soup runs out. 9 seats. Since March 2nd, 2012. Less
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- Abram Plaut added a new meal Dinner at 大勝軒 at Taishoken Maruichi
もやしそば + チャーハン / Moyashi Soba + Cha-han / Chūka Ryōri Taishōken - Chitose-Karasuyama, Tokyo
Old school style shoyu soup is made using chicken carcasses, kombu and vegetables. Noodles are ordered via Kusamura Shōten, located in Suginami-ku. Moyashi Soba comes slightly thickened with starch and topped with bean sprouts. Fried... More
もやしそば + チャーハン / Moyashi Soba + Cha-han / Chūka Ryōri Taishōken - Chitose-Karasuyama, Tokyo
Old school style shoyu soup is made using chicken carcasses, kombu and vegetables. Noodles are ordered via Kusamura Shōten, located in Suginami-ku. Moyashi Soba comes slightly thickened with starch and topped with bean sprouts. Fried rice on the side.
Family run and operated for multiple generations, originally this shop was located in a different place and had a different name. When they moved to the current location, they were given permission to use the name 'Taishōken' by Kusamura Shōten. 16 seats. Open 40+ years. Less