Restaurants
- Abram Plaut added a new meal Dinner at つけそば九六 at Tsukesoba Kuro
特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown... More
特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown of Komae City, Tokyo. Since 2011. @tsukesobakuro Less
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沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder.... More
沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder. 25 bowls available total, reservations only via direct message on Twitter. A special one day only event collaboration with Tanaka Kajitsuten, a mango supplier from Okinawa. Ramen master Miyazaki-san first trained at Ippudo before opening his own shop, he now runs a handful of ramen businesses. Soranoiro flagship in Kojimachi open since 2011. @chihirockkun_ Less
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- Abram Plaut added a new meal Dinner at ヌードルボウズ n坊 at ヌードルボウズ n坊
特上担々メン / Tokujō Tantanmen / Noodle Bōzu Enubō - Asakusabashi, Tokyo
Tantanmen contains a sesame based tare and mustard, topped with balsamic vinegar. All soup is made using Pi water. The shoyu ramen (also recommended) uses a tare with 5 types of soy sauce. No MSG. Noodles are supplied by Kanno Seimen. Master Tezuka-san is self taught,... More
特上担々メン / Tokujō Tantanmen / Noodle Bōzu Enubō - Asakusabashi, Tokyo
Tantanmen contains a sesame based tare and mustard, topped with balsamic vinegar. All soup is made using Pi water. The shoyu ramen (also recommended) uses a tare with 5 types of soy sauce. No MSG. Noodles are supplied by Kanno Seimen. Master Tezuka-san is self taught, then worked at the ramen shops Yatagarasu and Billiken. Open since May 2021. @enubozu Less
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- Abram Plaut added a new meal Dinner at 厚木家 at Ramenatsugiya (ラーメン 厚木家)
ネギチャーシューメン / Negi Chashumen / Atsugiya - Atsugi, Kanagawa
Yokohama Iekei style ramen, topped with extra negi and pork chashu. Chicken and pork soup, chicken oil, shoyu tare, noodles by Sakai Seimen. Master Yoshimura-san is the 2nd son of the legendary Yoshimura-san of Yoshimuraya, the founder of Iekei. Only one photo of the ramen... More
ネギチャーシューメン / Negi Chashumen / Atsugiya - Atsugi, Kanagawa
Yokohama Iekei style ramen, topped with extra negi and pork chashu. Chicken and pork soup, chicken oil, shoyu tare, noodles by Sakai Seimen. Master Yoshimura-san is the 2nd son of the legendary Yoshimura-san of Yoshimuraya, the founder of Iekei. Only one photo of the ramen is permitted, no other photos allowed inside the shop. Open since 2005. Less
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- Abram Plaut added a new meal Dinner at Ramen FeeL at Ramenfiru (Ramen FeeL)
わんたん入り醤油らぁ麺 / Wonton-iri Shoyu Ramen / Ramen FeeL - Ōme, Tokyo
Shoyu soup is made from chickens, pork and beef tendon. Noodles and wontons are house-made. Premium toppings like duck chashu, menma and greens. Master Watanabe-san started out as a drummer when he was young, pursuing music in America for 3 years after high school... More
わんたん入り醤油らぁ麺 / Wonton-iri Shoyu Ramen / Ramen FeeL - Ōme, Tokyo
Shoyu soup is made from chickens, pork and beef tendon. Noodles and wontons are house-made. Premium toppings like duck chashu, menma and greens. Master Watanabe-san started out as a drummer when he was young, pursuing music in America for 3 years after high school graduation. After returning to Japan he searched for music gigs, but struggled to find steady work and so he picked up some shifts at a ramen shop. What started out as a part time job soon turned into a career for him. In 2015, after responding to a tweet for help at a ramen event, Watanabe-san began apprenticing under Iida-san at the legendary shop Iida Shōten in Yugawara, Kanagawa. Watanabe-san started out cleaning, eventually working his way up in the kitchen step by step to become master Iida-san's top assistant and earn his respect. With Iida-san's blessing, Watanabe-san was free to open his own shop in the spring of 2020. Due to the timing of the pandemic, he decided to train a bit more at an Italian restaurant and a tantanmen shop. Ramen FeeL finally opened on February 28th, 2021. @ramen_feel Less
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- Abram Plaut added a new meal Dinner at 中華そば トランポリン at 中華そば トランポリン
中華そば + 味玉 / Chūka Soba + Ajitama / Chūka Soba Trampoline - Enoshima, Kanagawa
Shoyu soup is made from jidori chickens, gyokai, fruits and ginger. No MSG. Noodles provided by Hōeidō Seimen. The menu consists of just shoyu based chūka soba and one gentei limited bowl that changes often. Seven total seats, only open for lunch. Enough... More
中華そば + 味玉 / Chūka Soba + Ajitama / Chūka Soba Trampoline - Enoshima, Kanagawa
Shoyu soup is made from jidori chickens, gyokai, fruits and ginger. No MSG. Noodles provided by Hōeidō Seimen. The menu consists of just shoyu based chūka soba and one gentei limited bowl that changes often. Seven total seats, only open for lunch. Enough soup is prepared to serve 50 bowls per day. Run by master Naoko Nitta-san, who previously worked as a yoga instructor. Open since 2018. Less
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牛乳ラーメン / Gyūnyū Ramen / Sapporo Ramen Koguma - Fujisawa, Kanagawa
Milk ramen is made using a soup of chicken carcasses and pork bones combined with milk and butter. Noodles are provided by Sagamiya Seimen. Classic Sapporo style miso ramen is the main bowl on the menu, however milk ramen is ordered by about half of all customers. Kind... More
牛乳ラーメン / Gyūnyū Ramen / Sapporo Ramen Koguma - Fujisawa, Kanagawa
Milk ramen is made using a soup of chicken carcasses and pork bones combined with milk and butter. Noodles are provided by Sagamiya Seimen. Classic Sapporo style miso ramen is the main bowl on the menu, however milk ramen is ordered by about half of all customers. Kind of known as local Fujisawa soul food. Gyoza available on the side. Family run, open since around 1970. Less
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- Abram Plaut added a new meal Dinner at 中華蕎麦 ひら井 at Chuukasoba hirai (中華蕎麦 ひら井)
チャーシューつけ蕎麦並+味玉 / Chashu Tsukesoba + Ajitama / Chūka Soba Hirai - Kita-Fuchū, Tokyo
Tonkotsu tsukemen comes with a rich soup containing pork genkotsu and whole heads, beef bones, chicken carcasses and feet. Thick dipping noodles are house-made using flours sourced from Hokkaido, Kyushu and Mie. Noodles for ramen are made... More
チャーシューつけ蕎麦並+味玉 / Chashu Tsukesoba + Ajitama / Chūka Soba Hirai - Kita-Fuchū, Tokyo
Tonkotsu tsukemen comes with a rich soup containing pork genkotsu and whole heads, beef bones, chicken carcasses and feet. Thick dipping noodles are house-made using flours sourced from Hokkaido, Kyushu and Mie. Noodles for ramen are made using Hokkaido wheat only. The pork chashu is served three ways, two of them charcoal grilled and one low temperature slow-cooked. Yakumi seasoning changes daily, on this day it was salt and fresh lime. Master "Hirai-san" trained at Ramen Jiro Hachioji Yaenkaido. Because he resembles the famous Japanese singer Ken Hirai, while he was working at Jiro he picked up the nickname Hirai. Open since May 2021. @tyukasoba_hirai Less
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- Abram Plaut added a new meal Dinner at えどもんど at えどもんど
ラーメン / Ramen / Edmond - Nishi-Nippori, Tokyo
Fujimaru inspired Jiro style ramen, made with tonkotsu shoyu soup, bean sprouts, cabbage, chashu, garlic and pork fat. Noodles are house-made, regular size portion 300 grams. The 2nd brand and concept of the shop Izuru in Daimon, run by master Inomata-san. Having trained at Ōzeki Chūka Soba in... More
ラーメン / Ramen / Edmond - Nishi-Nippori, Tokyo
Fujimaru inspired Jiro style ramen, made with tonkotsu shoyu soup, bean sprouts, cabbage, chashu, garlic and pork fat. Noodles are house-made, regular size portion 300 grams. The 2nd brand and concept of the shop Izuru in Daimon, run by master Inomata-san. Having trained at Ōzeki Chūka Soba in Ebisu, Inomata-san specializes in niboshi soup, however he also highly respects the well known Jiro style shop Fujimaru in Kamiya. Hence, this is a tribute to that shop. The name Edmond is from Edmond Honda (E. Honda) in the Street Fighter video game. Perhaps if you eat this ramen, you will turn out like a sumo wrestler. Izuru open since 2017, Edmond since December 2020. Less
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- Abram Plaut added a new meal Dinner at 海老丸らーめん at Ebimaru
元祖デラックス / Ganso Deluxe / Ebimaru Ramen - Jimbocho, Tokyo
Creamy double soup is made by combining lobster bisque and tori paitan soups. The bisque contains lobsters, brandy, vegetables and herbs, while the tori paitan is made from whole chickens and chicken feet, simmered for 15 hours. Lobsters are ordered once a year from Canada, five... More
元祖デラックス / Ganso Deluxe / Ebimaru Ramen - Jimbocho, Tokyo
Creamy double soup is made by combining lobster bisque and tori paitan soups. The bisque contains lobsters, brandy, vegetables and herbs, while the tori paitan is made from whole chickens and chicken feet, simmered for 15 hours. Lobsters are ordered once a year from Canada, five tons at a time, which helps keep the price of each bowl reasonable considering the cost of ingredients. Noodles are special ordered using 100% domestic wheat. Served with rare chashu, diced red onion, cherry tomato, toast with sour cream, ajitama and wontons. Master Masa-san is from Gifu Prefecture and came to Tokyo when he was 17 years old, initially working for a French restaurant in Kyōbashi. He never trained at another ramen shop, teaching himself. Open since 2017. @ebimaru_ramen Less