Chuka Soba Katsumoto (中華そば 勝本) Tokyo

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Tabelog

3.75

Cuisine

Ramen

• 2025
• 2024
• 2021
• 2020

Dinner at 中華そば勝本

on 30 Nov 2025

by Naoki Hoshi

📍Chuka Soba Katsumoto📍 中華そば 勝本 🏆Tabelog 3.75

Dinner at 中華そば 勝本

on 03 May 2024

by Naoki Hoshi

📍Ramen Katsumoto📍中華そば勝本🏆Tabelog 3.76

Dinner at 中華そば 勝本

on 17 Jan 2021

by Takefumi Hamada

Chuka soba, with soy sauce and broth made of niboshi, katsuobushi and saba (mackerel) bushi

One of the best ramen options in Tokyo open 6 days a week from 11 to 22, without interruptions

中華そば
煮干し醤油スープ。

ここ20年、ラーメンという料理が洗練されるにつれて、定休日が多かったり通し営業でなかったりするところが美味しい店の過半数を占めるようになった。そんな中、こちらは通しで営業している使い勝手の良いラーメン屋さんで、東京トップクラスではないかと思う。

2020年12月

Katsumoto... More

Chuka soba, with soy sauce and broth made of niboshi, katsuobushi and saba (mackerel) bushi

One of the best ramen options in Tokyo open 6 days a week from 11 to 22, without interruptions

中華そば
煮干し醤油スープ。

ここ20年、ラーメンという料理が洗練されるにつれて、定休日が多かったり通し営業でなかったりするところが美味しい店の過半数を占めるようになった。そんな中、こちらは通しで営業している使い勝手の良いラーメン屋さんで、東京トップクラスではないかと思う。

2020年12月

Katsumoto (Suidobashi, Tokyo)
水道橋「勝本」

#katsumoto #tokyoeats #ramen #勝本 #東京グルメ #ラーメン #ラーメン好きな人と繋がりたい
#michelin #tabelog #ミシュラン #食べログ #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい Less

8 / 10

Ramen at Katsumoto (中華そば 勝本)

on 09 Feb 2020

by Abram Plaut

Recommended bowl: Classic chūka soba

Master Matsumura-san previously worked as the head chef of the ANA Crowne Plaza Hotel Kyoto, where he resided for 36 years. He left the hotel when he was 55 years old and opened Katsumoto in Suidōbashi in March 2015. The soup is made from Nagoya Kōchin brand chickens, along with five different types of dried fish, pork, and kelp. The soup is light, yet full of flavor. The noodles are specially ordered from Asakusa Kaikarō. Two basic options are available:... More

Recommended bowl: Classic chūka soba

Master Matsumura-san previously worked as the head chef of the ANA Crowne Plaza Hotel Kyoto, where he resided for 36 years. He left the hotel when he was 55 years old and opened Katsumoto in Suidōbashi in March 2015. The soup is made from Nagoya Kōchin brand chickens, along with five different types of dried fish, pork, and kelp. The soup is light, yet full of flavor. The noodles are specially ordered from Asakusa Kaikarō. Two basic options are available: a lighter chūka soba and a richer noukou niboshi soup. Midway through, help yourself to condiments on the counter like black pepper, vinegar and spice powder. A clean, slick looking shop, with bowls that are well put together and nicely balanced. Check out their second shop near Kanda, which specializes in tsukemen. Less