Ramen Mistress

It might sound crazy, but seasoned ramen nerds go to a shop at 11 AM to guarantee that they get not only first seating, but exactly what they want to order before it sells out.

I gambled on a particular ramen spot by heading there at 2 PM and regretted it because they actually closed early.
But I was in the Shibuya area, so I went to Dogenzaka Mammoth. They are open seven days a week, pretty much from 11 AM to 11 PM, so I knew I would not mess it up.

It’s a pork & fish soup: thick, rich, and creamy. The noodles are germinated wheat, which is kind of rare and makes them particularly textured with a nutty flavor. I highly recommend this for anyone looking for a unique noodle experience, as I’ve literally never seen germinated wheat noodles, and I thought they paired super well with the soup.

So my main takeaways here were: number one, always get to the shop early, and number two, always have a backup plan. It pays off!

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The biggest challenge with game meat is sanitation; depending on your source the meat can contain parasites. But Japan has incredibly robust safety standards, and generally just does a quick sear to kill any bacteria. Here, you really can enjoy it as simply as possible.

📍 Akebono 和彩食堂 あけぼの
🗺️ 842-4 Kaminagao, Kawanehon, Haibara District, Shizuoka 428-0313

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This is why I’m silent when I enter a ramen shop. My brain is so overstimulated with taking it all in.

This is Men Sou Sinn めん奏心 in Shizuoka, one of the most famous shops in the prefecture. I got their seasonal chilled summer ramen, but their classic shoyu is what wins accolades.

Do you think you could pay attention to all these details? Or do you just fall face first into your noodles? (Which is TOTALLY acceptable, too!!!)

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There’s a couple things that get ramen nerds salivating, and one of them is a super clean soy sauce ramen with gorgeously sliced pork. You can just tell at first glance that it’s not a trucker’s - nor a tourists - ramen. It’s for the purists. And Komugi, part of the G-Men 7 group of Yokohama, opened in 2024 and does a pretty gorgeous shoyu.

The soup is predominantly chicken, and the noodles are smooth with a great bite. Get the special bowl with all the toppings; yes all those cuts are as delicious as they look.

The fourth image is their limited summer edition chilled shio ramen. It’s wild with some burnt green onion, and the juiciest chilled wontons this side of Tokyo. A lot more oil than most cold ramen, but that’s not a bad thing and honestly made it pretty memorable.

Not many people get out to Gumyoji, but it’s got a couple awesome ramen shops and a great little shontengai. Add it to the list!

📍 KOMUGI らーめん 心麦
🚂 Gumyoji Station

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If ramen were animals, this bowl would be an elephant. Massive at first glance, with tons of intimidating events, but get a little closer and you’ll find a gentle giant.

Jinenjo is part of the famous Rokurinsha group (which you may have heard has a branch at Tokyo Station), and this is the main store for all of the Jinenyo locations. It’s out in Saitama so I made plans with @ramenadventures to check it out.

He got the house tsukemen (second pic) and was not disappointed. It’s the textbook tonkotsu gyokai with mega chewy noodles. Me? I went rogue and got the seasonal chilled soupless tantanmen. Spicy but not deadly, heavy but not incapacitating. A gentle giant.

I’d add this to your list if you’re already heading out of Tokyo that way; at just ten minutes from Kōnosu Station, it’s an easy one to tick off your bucket list.

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After 70 years, 老郷 本店 in Hiratsuka shut down for good when the owner passed away. As the older generation of chefs ages out, small, niche regional food cultures disappear with them.

This spot was on my ramen nerd bucket list, and I’m so thankful I got to experience it before too late.

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After my first bowl, I was pretty convinced this is a challenge worth pursuing. I ordered the chilled flying fish ramen (“ago” in Japanese) which was on offer at the time. But if you miss one of the 5 rally bowls, you’re out of luck and have to wait till next summer.

Takahashi has a couple branches around Tokyo, so with strategic planning you can hit all 5 to snag the premium pass. But tbh, I don’t actually know what the pass gives you, but it’s a win-win if you get 5 delicious summer ramen bowls along the way!

📍Ramen Takahashi Ebisu
🚂 Ebisu station (3 min walk)
⏰ Open daily, pretty much 11am - 2am!

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He almost quit his job and moved to the islands right then and there.

For real, Okinawan soba is legit comfort food to me. And so unpretentious.

Check their socials for live music nights. Get the soki soba, some mimiga (pig ear), umibudo (sea grapes), and awamori (Okinawan liquor). You will be singing and crying before you know it.

📍 Okinawaminnyousakaba Warayun
(沖縄民謡酒場 わらゆん。野毛・桜木町店)

🗺️ 5 minutes from Sakuragicho Station

Account 👀 @warayun.noge 🏮
(& @ramenbae11 was the cry baby and my OG Okinawa Stan)

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Finding elite ramen when you don’t eat pork can feel like an uphill battle. This spot in historic Asakusa serves a luscious, rich ramen using 100% duck broth. No pork, no beef. Just duck and veggies.

📍 Gion Duck Noodles Asakusa (1 minute from Senso-ji temple)
東京都台東区浅草2-7-13 南23

Menu:
🦆🍜 ¥1,595
🦆🍚 ¥605

🗺️ Access: Asakusa Station (5 minute walk)

⏰ 10am - 10pm daily

@gionducknoodles_asakusa

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