ramen-otaku

Tomita 中華蕎麦とみ田

2012-02-07T17:03:00.006+08:00

I have been monitoring ramendb for a few years now, and in the past two years, there have been a few shops that are consistently in the top. For a good year or so, it was Menya Kissou, but in the last a year or so, a new shop in Chiba took over the crown. And since it took over, it has not looked back.

Tomita is not to be messed with. It's been on top of the ramendb charts, and with my love for ramen never wavering, I had to try it out for myself. Now Chiba isn't exactly close, but traveling to far places to try ramen was never a problem for me.

Located within minutes walk from Matsudo Station (松戸駅), I treked out from Shinjuku on a Saturday morning, and arrived around 11am. As you can see, the shop is not hard to find. Just look where the crowd is.

This shop definitely has character. From the exterior design of their window, to the interior decor of a traditional Japanese furnishing, it makes this shop a unique experience just to be here. But of course people don't travel all the way to Chiba for the decor. I must first apologize for the poor lighting of the pictures. I forgot to check the setting on my SLR, so the pictures turned out way too dark.

Tomita offers ramen and tsukemen, but it was evident that tsukemen is the prize here. From reading the reviews, it was clear tsukemen was going to be my choice. The picture isn't clear enough, but the tonkotsu gyokai (豚骨魚介) soup was absolutely superb. Some place is too light, some place too heavy, Tomita provide just the right balance of flavor and taste.

To achieve top billing in ramendb, you must do everything well. And tamago is one of the most critical piece to any ramen/tsukemen. Tomita is no exception. Soft on the outside, liquidy yolk on the inside, just perfect.

The amount of noodles you get with tsukemen, even with a normal order, never ceases to amaze me. It's a wonder how Japanese stay so skinny (but I guess not everyone eats ramen as much as me). The noodles were a prize possession here, thick, chewy, and immensely satisfying. The charshu, not charred as much as I like on the outside, but the serving was so generous and well marbled which made up for it.

The thickness of the soup can be seen through how it stays on the noodles. And when I took my first bite, it was as good as I expected. Sometimes when you set expectations too high, often times you are disappointed. Not here. Tomita is ranked #1 for a reason. It does everything well and has no weaknesses. If there are any minuses here, it's that it is all the way out in Chiba, which makes it a bit hard to get to. But if you are ever adventurous, and just want to have the best, head to Chiba. You won't be disappointed.

City: Chiba, Japan
Location: Matsudo, minutes walk from the station
Hours: 11am - 5pm (closed on Wednesday)
Website: No official website, http://ramendb.supleks.jp/s/282.html
Ordering system: Machine
Available in English: Minimal

Warito 麺屋和利道

2012-02-06T21:07:00.014+08:00

Rain or shine, when it comes to ramen, I will travel to the ends of the earth to eat the best ramen in the world. On a gloomy and rainy Saturday, I decided to give one of the top ranked tsukemen shops in Tokyo a try.

Warito sells on tsukemen, and I love shops that sell only one thing, because chances it's going to do it well. It's ranked as a top-5 tsukemen shop as long as I remembered, so it's consistency has been tested, tried and true.

Even on the rainy Saturday, there was a line, although all were standing inside the shop. Chances are on a nice day, the line would easily be outside.

I order the usual, with the tokusei toppings, and quickly realized why this is top 5 shop. Let's start with the charshu. Charred to perfection on the outside, a nice thick cut, and so well marbled, this should be the standard that all charshu is measured to.

Tamago here wasn't shabby either, although a bit dried out. It was not the highlight of Warito but definitely wasn't a weakness.

And on the the noodles. You typical thick version for tsukemen, it was cooked just right and at the right chewiness. Very impressed!

The tonkotsu gyokai (豚骨魚介) soup here is excellent. Perfect balance between tonkotsu and gyokai, not too heavy and not too light. It's very very balanced.

I dug in, and being hungry and cold, this was very satisfying. However, the problem with tsukemen is after a while, the soup gets cold. Days like these I always wish there is a ramen option, no matter how much I am in love with Tsukemen.

But never fear! Those of you who have been around knows what this is. So one of the coolest thing about Warito is that they have a grill going at all times keeping these rocks very hot. What's the purpose? Well, since the soup gets cold after dipping the cold noodles, this rock will heat the soup back up. Such a cool and inventive way!

And it sure did the trick. By the time I finished the noodles, the rock came. And within minutes, my soup was warmed up, and I added some clear soup and drank every last drop. It could not have been a more satisfying experience, and definitely ranked right up there with the best of the best. It's not at such a convenient place as it is a bit out of the city, but for one of the best tsukemen experiences in Tokyo, you should definitely give Warito a chance.

City: Tokyo, Japan
Location: Ikejiriohashi, 7-8 minute walk from the station
Hours: 11am - 3:30pm, 6 - 10pm (closed on Wednesday
Website: No official website, http://ramendb.supleks.jp/s/22563.html
Ordering system: Machine
Available in English: Minimal

Honta 麺処ほん田

2012-02-06T20:30:00.008+08:00

About 20 minutes north of Shinjuku by train hide a small area called Jūjō (十条). This small town is actually a hidden treasure for ramen, believe it or not. With three of the top ramen shops in Tokyo in this area, I had to pay a visit myself. My first stop, Honta Men Toroko.

Even arriving pretty early one night after work, there was already a line outside. To my surprise, since Jūjō isn't exactly like a very populous place, I was amazed that there was a line, no matter how high it is rated.

My taste for tonkotsu gyokai (豚骨魚介) forced me to order their tokusei version of this ramen. The soup was very thick (濃厚), but more so than anyone I have ever tasted. As you can see with the picture, this soup was going to pack a serious punch of sodium.

The tamago was a bit disappointing here. Dried out and overcooked.

What makes Honta special here is that they give you two styles of meat. One is a very dried charshu.

The other being a smoked duck, which was a very different, but nice touch. Enjoyed that very much!

And the noodles were the highlight here. Nicely cooked, very chewy, definitely helped catapult the shop to the top tier of ramen shops in Tokyo.

At the time this review is written, Honta was rated #5 in ALL OF JAPAN according to ramendb. It's definitely a quality bowl of ramen, but a little too powerful for me as far as flavor, and I like my food on the heavy side. I went with a friend from Taiwan and it definitely was too salty for her. The quality is there for sure, but the taste may not be for everyone. They offer a shio version, and it was rated very high by many reviewed on ramendb. There is now a shop at Tokyo Ramen Street, which isn't rated as high, but I would say it shouldn't be that far off. If you can't make it to Jūjō, head to Tokyo Station and give it a try. You might find me there waiting in line to try their Shio ramen.

City: Tokyo, Japan
Location: Jūjō, 8-10 minutes from walk Jūjō or Higashijūjō Station (also at Tokyo Ramen Street)
Hours: 11:30am - 4pm (no longer opened at night)
Website: No official website, http://ramendb.supleks.jp/s/14009.html
Ordering system: Machine
Available in English: Minimal

Kindenmaru らーめん金伝丸おきやま

2012-02-06T19:18:00.005+08:00

Planning is so important, and I learned my lesson the hard way when I decided to meet a friend for lunch without planning. I had planned to visit a ramen shop in Shibuya, but when I didn't have a backup plan, we had to settle for just any ramen shop in Shibuya.

Kindenmaru was in our sights, and from the pictures outside, it looked pretty good... so we gave it a chance.

Walking into the shop, we saw wooden crates of fresh noodles sitting there waiting to be cooked. This was another good sign. But little did we know what was coming.

I opted for the tokumaru (特丸) ramen. It's their "special", and it looked decent in the picture.

What came was a pretty average bowl of ramen. As you can see with the charshu, it was very lean, and not to my liking.

The tokumaru had two kinds of pork, the second kind was a bit better, but there was not much of this in the bowl.

The broth was fairly balanced, not too much fat, but the flavor was not very good. I couldn't tell whether it was tonkotsu, or shouyu, but whatever it was, it wasn't done very well.

And the tamago was cooked too long, the yolk being pretty hard and not liquidy at all.

Perhaps the most disappointing thing was the noodles. Seeing those fresh noodles in the crate, I expected at least the noodles to be decent. But it reminded me of instant ramen, and I might have had better with some of the instant ramen I've bought from a convenient store.

A very disappointing experience to say the least. If only I had a phone with internet access, I would have gone to my main source to find something in the area. I am not sure how this place stays in business, and it's rating in ramendb speaks for itself. There probably have something that is half decent, but with so many choices in Tokyo, I would skip this shop entirely.

City: Tokyo, Japan
Location: Shibuya, 3 minutes walk from the station
Hours: 10am - 7am
Website: No official website, http://ramendb.supleks.jp/s/7611.html
Ordering system: Machine
Available in English: Minimal

Shibaraku 博多ラーメンしばらく

2012-02-06T18:52:00.009+08:00

It all started with Jangara, and I still love tonkotsu ramen. But that definitely has taken a back seat in Tokyo, since the rise of tonkotsu gyokai (豚骨魚介) has pretty much taken over first place in my heart. Still, every once in a while, it is nice to have a change and go back to my roots. Shibaraku, being close to the office, was one option that I had to explore.

Hakata-style ramen shops has your typical menu. Ramen, with topping options, kaemada (another serving of noodles), gyoza, and some rice options.

I love gyoza, but it's not something I usually order at a ramen shop. Pretty normal for the locals to have ramen + gyoza, or ramen + rice. The gyozas here were good, nothing spectacular, but more than fit the bill.

Here comes the ramen. Bowl is small to begin with, which means the bowl is completely filled to the top with the noodles, soup, and toppings. The bowl looks small, but there is more than enough food in there.

Soup is well balanced here, but the hakata-taste was a bit stronger than I liked. But if you like the hakata-style flavor, this place is good for you.

The tamago was done VERY well. Nice orange color, soft on the outside, yolks still a bit liquidy. Amazing!

Noodles were your standard hakata-style thin noodles. It is what we come to expect. As with any hakata-style ramen shop, you can ask to have the noodles cooked longer to be a bit soft, or shorter to be a bit hard.

Being close to the office, it earns kudo points already. And this place wasn't bad at all. I've been back a few times, and it's always done consistently. You'll have to like Hakata ramen though to appreciate this place, but it is one that usually has a packed hour during lunch time. The businessmen around the area know, if they want a good meal for lunch, Shibaraku is a solid option.

City: Tokyo, Japan (one other location in Tokyo, three in Fukuoka)
Location: Nihonbashi area, 5 minutes walk from Suitengumae Station
Hours: 11am - 8pm
Website: No official website, http://ramendb.supleks.jp/s/3840.html
Ordering system: Menu
Available in English: Minimal

Rokurinsha 六厘舎

2012-02-06T17:48:00.011+08:00

In Tokyo, there perhaps is no ramen shop that is more famous than Rokurinsha. Even my friends who do not like ramen have heard of this place. At the time I started using ramendb, this shop was consistently in the top 10, and it is known to be the godfather of tsukemen, where the tsukemen sensation all started. Since then, tsukemen shops have popped up EVERYWHERE, and like the greats, the new shops have slowly but surely surpassed Rokurinsha as being the best.

I was fortunate enough to have gone to the original shop in Ōsaki. This place is of course no longer opened, due to the neighbors complaining about the number of people waiting in line during business hours. And the amount of people waiting in line is pretty ridiculous. On the day I went, my friend and I arrived at the shop at 11:10am, and by the time we sat down, it was 1pm. No sane person would wait nearly two hours for ramen, but I guess those of us who were waiting were all crazy.

One of the possible reasons for a usual two-hour wait is due to the size of the shop. I think they only seated 12 people, so turnover definitely going to be slow. Now, one of my BIGGEST regrets that day was forgetting to charge the battery for my SLR, and thus, after taking pictures outside, my camera was dead when I got indoors. The following pictures was taken with my pathetic Nokia E71 at the time, and the pictures are blurred... (TEARS)

Even with the blurred pictures, the ramen looks amazing, and just by looking it brings back memory. This was one of my first experiences to have gourmet ramen. What is gourmet ramen? Well, Rokurinsha defined it for me. At no point in my life did I ever wait two hours for food. And Rokurinsha was well worth the wait. From the limited menu, seating, to the quality of the food, this was gourmet ramen.

The charshu here isn't just done well, it's nearly perfect. I consider good charshu being well marbled, charred from the outside, soft inside, and Rokurinsha's effort was absolutely superb.

The tamago was just as good, with the yolk half boiled and still liquidy. Just the way I like it!

The noodles, amazing. Just the right thickness, just the right amount of chewiness. Absolutely amazing!

My friend went the tsukemen route, which also looked amazing. Now most tuskemen shops only offer cold noodles due to the cooking and cooling process, but Rokurinsha will add another step and warm the noodles again. This was for those who don't want their tsukemen soup to be cold after half way through the meal.

This had to be one of the best ramen experiences I had at the time, and even with my many other adventures, to date. The shame is that the original shop is close. But never fear, Tokyo Ramen Street is here.

On my subsequent trips to Tokyo, after learning the Ōsaki location had closed, I was so happy to hear that it opened in Tokyo Ramen Street. By this time, I had started my tsukemen tour, so Rokurinsha had to be experienced.

The consistency of the soup is seen here. From my first trip to Rokurinsha, to this experience at Tokyo Station, the soup looks pretty much the same. I didn't get to try the Tsukemen at Ōsaki, so I can't compare the two. But ramendb has the Ōsaki branch rated much higher, but I found the Tokyo Station shop pretty amazing.

If anything, the charshu didn't look as good compared to Ōsaki, this could be because for Tsukemen they provide different charshu. Who knows? But it is evident that this serving is a bit thinner.

The noodles however, absolutely amazing.

As with most tonkotsu gyokai (豚骨魚介), the soup is thick, rich, and topped off with bonito powder for extra flavoring.

The tamago remains of the features for Rokurinsha, and done just as well as the Ōsaki.

This picture is simply painful to look at not being able to take a bite. It is every bit good as I expected it to be, and it was easily one of the most memorable tsukemen experiences I had.

Rokurinsha has lost some of its mystique over the years, but it continues to have the longest line at Tokyo Ramen Street for a reason. Whether it is just because of the name, or the quality of the food, Rokurinsha continues as a strong presence in Tokyo. It's like a veteran ball player who knows all the tricks. The newer shops may all the flare and fame, when it's all said and done, if you need a closer at the end of the game, you don't need to look much further than Tokyo station.

City: Tokyo, Japan
Location: Ōsaki (closed)
Website: http://rokurinsha.com/

六厘舎TOKYO
City: Tokyo, Japan
Location: Tokyo Station
Hours: 7:30am - 10am (breakfast), 11am - 10:30pm
Website: http://www.tokyoeki-1bangai.co.jp/shop/shopinfo.php?shopcode=S0161&kubun=1
Ordering system: Machine
Available in English: Minimal

Nidaime Ebi Soba 二代目海老そば外伝

2012-02-06T16:29:00.008+08:00

Tokyo Ramen Street is simply a genius idea. Place a bunch of the more popular ramen shops in one of the busiest stations in Tokyo, and give locals and tourists a chance to try some of the great ramens that the city has to offer.

Nidaime Ebi Soba is a very different concept. Take ramen, which has been one of the staples in the Japanese diet, but integrate ebi (shrimp) into the soup base. What you get is a very different experience of ramen consumption.

One of the huge wins for this place is it offers Sapporo draft beer (one of my favorites)! Kudo points for sure!

The ramen (or soba) option is unlike everything I have ever tasted. The soup based with packed with shrimp flavor, which was quite a pleasant change to the usual tonkotsu, shoyu, gyokai ramen soups that seems to be everywhere.

As you can see the soup is fairly dark, very flavorful, and really tasty.

The tamago is done very well here, and certainly one of the highlights of this place (along with the beer).

The noodles, on the other hand, were very average. Maybe because I am use to ramen, and this was more close to soba. And because of the nature of Japanese food, they decided to pair a seafood-based soup with soba style noodles instead of ramen. I wasn't blown away from the noodles.

Everything from this shop is pretty well labeled, even it's spoon has the shop's logo.

My friend took the chance and ordered the tsukemen, and as soon as her order came, I had food envy. The noodles were very different, and she said they were very good.

And as you can see, the soup, also ebi-based, was very thick, and she also said it was very good. Sometimes you can tell by just looking at it, but to me, I realized I made a mistake by ordering the ramen/soba instead of the tsukemen.

Is Nidaime a place I would visit time and time again? Probably not. But with so many options for ramen and tsukemen in Tokyo that offers the same soup-base, you won't find many that offers an ebi-based soup. As far as I know, the shops on Tokyo Ramen Street will change from time to time, and at the time of writing this review, Nidaime Ebi Soba is already long gone. If you are interested in trying a ebi-based ramen, the only other one I know of is in Takadanobaba, with a similar name: Nidaime Ebi Soba Keisuke 二代目海老そばけいすけ. I am not sure if they are related or not, but if you are interested in ebi-based ramen, give it a shot and let me know.

City: Tokyo, Japan
Location: Tokyo Station - Tokyo Ramen Street (closed)

Nidaime Ebi Soba Keisuke
City: Tokyo, Japan
Location: Takadanobaba, 5 minutes walk from the station
Hours: 11am - 11:30pm weekdays, 11am - 11pm weekends and holidays
Website: http://www.grandcuisine.jp/keisuke/nidaime.html
Ordering system: Unknown
Available in English: Unknown

Sakura Zaka 中華ソバ櫻坂

2012-02-06T16:01:00.010+08:00

Shibuya is known for many things: shopping, nightlife, hachiko, 109 girls, but not really known for being a ramen place. But just within walking distance from the station, I found not only Hayashi, which easily became one of my favorite shops for tonkotsu gyokai ramen, but found Sakura Zaka, which was also highly rated on ramendb.

Sakura Zaka is known for some very interesting ramen styles. There was one called tonkotsu shio, which was pork bone w/ salt, and this I had never seen before in any other shop. But at the time when I visited, I was on a tsukemen eating streak, so I ordered the tonkotsu gyokai tsukemen.

Very standard tonkotsu gyokai soup, whether you are looking at the texture, thickness, or transparency, it was everything you expect from a tonkotsu gyokai base.

Noodles once again very good. I felt a bit thinner than some of the shops that serve the real thick variety, but this I didn't mind at all.

As you can see the thickness of the soup, with some hints of black sesame seeds, and it was not oily at all.

Charshu was very good here. Very soft, very good for tsukemen. It blended well with soup, and make the easy experience very easy.

We have a winner with the tamago here. It was done very very well. One of the highlights at this shop.

All in all, a very good experience. I regret not trying the tonkotsu shio, and it looked very good and definitely worth a shot. Foot traffic is already pretty dead by the time you reach this shop, but it's good ramen attracted enough people as it was more than half full on a Saturday afternoon. Pretty impressive for non-feeding hours. The tsukemen is good, and the tonkotsu ship ramen is just interesting enough that I will have to visit this place again.

City: Tokyo, Japan
Location: Shibuya, 5 minutes from east exist
Hours: 11:30am - 9pm,
Website: No official website, http://ramendb.supleks.jp/s/309.html
Ordering system: Machine
Available in English: None

Sandaime 三代目（助） MARUSUKE

2012-02-02T20:14:00.012+08:00

In my many trips to Tokyo, I pretty much always stay in Shinjuku. Let me take this opportunity to prop up the Hilton Tokyo in Shinjuku, one of my favorite hotels in the world. Great location, friendly staff, and amazing lounge. If you have diamond status, it is one of the better lounges I've ever been to.

Okay, on to the main event. While I don't mind traveling a long distance to have good ramen, it's always nice to find something in the neighborhood. So thanks to ramendb, I've decided to give Sandaime a go on a Saturday afternoon.

One great thing about Sandaime is the decor and how spacious the shop is. Many of you ramen lovers will attest that some of the ramen shops in Japan are way too small. It makes the experience special and cozy, but for a big guy like me, it can get difficult to maneuver. The way the interior is designed reminds me of a sushi shop where you sit at the bar with the sushi chef preparing your food.

Sandaime offers a variety of ramen flavors, but based on recommendations, I went with one of my favorites, tonkotsu.

The bowl is nicely decorated with a nice, white, creamy looking soup, nice and evenly marbled charshu, menma, tamago, and usual other toppings. All in all looking very good.

The noodles not like your traditional hakata-style noodles, but also of the thinner variety. Cooked to just the right chewiness.

Charshu was the highlight of this place. Made just exactly the way I like it, not too lean with just the even amount of fat.

The egg was also done very well here, another signature item here, although the yolk is cooked a bit too long and not as liquidly as others.

All in all a very nice, quality bowl of ramen. Does it stack up to the greats? Probably not. And chances are I still prefer Ichiran if I need a tonkotshu ramen fix. But if you happen to be in the Shinjuku Sanchome area and looking for a nice bowl of ramen, you should give this a try.

City: Tokyo, Japan
Location: Shinjuku, minutes from the Shinjuku Sanchome station
Hours: 11:30am - 11pm,
Website: No official website, http://ramendb.supleks.jp/s/2562.html
Ordering system: Machine
Available in English: None

Hayashi らーめんはやし

2012-02-02T19:15:00.010+08:00

Simplicty is the word of the day. I love things being simple. Simple is always better. With all kinds of noodles you can get in Japan, from ramen, tsukemen, soba, udon, it rare to see a shop that sells just ramen, and nothing else. And here at Hayashi, things could not be more simpler.

Even on a rainy Saturday, off the beaten path from Shibuya station, I found myself waiting in line with the rest of the eager ramen lovers.

The say Hayashi is simple is an understatement. They sell three versions of their ramen, and they must do it well to be ranked as one of the better ramen shops in Tokyo.

It was unfortunate that I arrived late to the party, as by the time I got there, the charshu was already sold out. So I had to "settle" for the tamago ramen.

When my bowl of ramen arrived, you can immediately tell this was first class. I once told my Japanese colleagues that I compared ramen making to art, and this was ramen art at its finest.

The noodles was truly something special. It was slightly thinner than most ramen shops, but still slightly thicker than the thin hakata ramen noodles.

While some ramen shop has soup that is a bit too oily, and others not oily enough, Hayashi had the perfect balance.

Without getting the prized charshu, they still include a piece of pork with the tamago version. It was much leaner, but I was more than happy with it.

And what really made this shop that much more special was the tiny piece of orange peal that they used to decorate the ramen. But it was so much more than just decoration. As you get close to finishing the bowl, you can start to taste the citrus flavor. I don't know if this was intended, but it scored kudo points in my book.

If you haven't gotten the message, I loved Hayashi. At the time I was there, to the many shops that I have visited since then, this one was one of the most memorable experiences. I haven't gotten back there again only because there are so many places to try, but if I ever want a bowl of high quality ramen, this is very high on my list.

City: Tokyo, Japan
Location: Shibuya, about a 5-minute walk from west exit
Hours: 11:30am - 3:30pm, closed on Sunday
Website: No official website, http://ramendb.supleks.jp/s/177.html
Ordering system: Menu
Available in English: None

Yasubee つけ麺屋やすべえ

2012-02-02T18:00:00.015+08:00

UPDATE: I met a new friend recently who had lived in Japan for a few years, and had the same passion as me for tsukemen and abura soba. During our many conversations, she tried to convince me that Yasubee was the best tsukemen she has ever had, but I was not convinced. Having tried many, many high quality tsukemen, I couldn't believe Yasubee was her #1. So I had to try it again for myself.

As I mentioned in the original posting below, I was quite a tsukemen newb when I first visited Yasubee. To the point I didn't even know how to order egg or charshu. This around, I knew what I was doing, and I wasn't going to mess around.

This time I followed my friend's suggestion, and ordered the original flavor. Once again, it looked lighter than the usual tonkotsu gyokai (豚骨魚介) soup, even light than the miso version I got. I became suspicious about my friend's opinion for this place.

The tamago here is a bit dried out, but very typical nowadays for tsukemen shops. Very few shops are able to make the egg with the liquidy yolk.

The tokuse (特製) set of topping also included something I have never seen. Stir fried bean spouts, which was a nice touch. I wasn't sure whether I was suppose to add this into the soup, or just eat it separately. But I love bean spouts, and this was kudo points for Yasubee.

The noodles here was never a complaint. Nicely cooked, very chewy, very good quality noodles for tsukemen.

The charshu was a bit on the weak side. It was sliced a bit too think, a bit too soft (fell apart), but it wasn't bad. I've had better charshu for sure.

But with that said. After I took my first bite... OH MY GOD! I finally understood what my friend was talking about. Maybe she and I have similar tastes in food (I am starting to believe in that now), but the soup base had a little bit of a vinegary taste to it, which I absolutely loved. This was not the highest quality tsukemen I've had, but neither is Ichiran nor Abura Soba. And while I love a good steak or lobster, sometimes you just want "soul food", and Yasubee is just that.

And since there is a Yasubee just minutes walk from the Hilton Tokyo in Shinjuku, you can believe I will be visiting again, and again... :-)

========================================

Walking in the streets of Shinjuku, you can't help but notice the amount of people that walk around the station area. Just one block away from south exit, I noticed a shop with a line outside. This had to be a good thing, and it definitely caught my curiosity and attention.

At the time I tried Yasubee, I had tsukemen fever. After having tsukemen a few times, I quickly understood why people in Tokyo were so crazy about it. My impression of Japanese food was always been that it was healthy and light, but after thinking about it, maybe it ain't so. From heavy flavored curry, tonkatsu, to ramen, it was evident that Japanese people had just as much craving for savory food.

As I walked over to shop at 2:30pm, I was amazed at how many people were in line. Sure it was a Saturday, but I can only imagine what this place is like during normal feeding hours.

The great thing about some tsukemen shops is that no matter what size you order, small, medium, or large, they charge you the same amount. This was such an attractive feature for someone with my appetite.

Yasubee in Shinjuku is not a large shop. Just the bar area which seats about 10 people if I remember correctly.

And here comes the soup. It looked lighter than most tsukemen tonkotsu gyokai (豚骨魚介) soups, so it was a bit different than what I had expected. It was even a bit translucent (not noticeable from the picture). Also, the soup came with sprinkles of sesame seeds, which was interesting.

Noodles are done very well here. As you can see the texture and thickness is just like all the great tsukemen shops, and the chewiness was also as good as expected.

The egg here is a bit dried out, but with the amount of people that plan to dine here, it would be nearly impossible to make them fresh. Eggs are usually prepared ahead of time, but that doesn't mean it's not good.

As you can see in the picture, the sesame seeds are plentiful. It didn't add anything for me, but I am sure the recipe calls for it for a reason.

Perhaps my favorite picture is always after dipping the noodles in the soup. Just looking at it makes me hungry. If you haven't noticed, something is missing from the pictures I've included here. The charshu. That isn't to say Yasubee doesn't offer it, but at the time, with my limited understanding of the Japanese language, I really didn't know what I was ordering. So I blindly took the first option and of course had food envy as I watched all the others eat their tsukemen with charshu. If I ever go back, I will not make the same mistake.

I won't call this my favorite tsukemen shops, and there are indeed better shops around. But with 9 shops around Tokyo, this place offers quality tsukemen at a very reasonable price. If the line isn't too long, I definitely recommend this place for a try.

City: Tokyo, Japan
Location: Numerous locations in the city
Hours: Varies by location
Website: http://www.yasubee.com/
Ordering system: Machine
Available in English: Minimal

Mita Seimenjo 三田製麺所

2012-02-01T19:29:00.012+08:00

The boom of tsukemen is no joke. From what I've read, the famous Rokurinsha started the trend, and it has snowballed into an absolutely phenomenon. Almost in every corner in Tokyo you will see tsukemen being sold, even the famous Ippudo now has it on the menu. So when I was arrived in Roppongi to meet up with friends for a night out on the town, I noticed Mita Seimenjo.

Now if you call yourself the tsukemen "specialist", you better do it well. So I went into the shop with some expectations. There are two kinds of tsukemen sold here. The normal tonkotsu gyokai (豚骨魚介) tsukemen and also a spicy version. Being my first time here, I put in my money for the standard version.

For any ramen shop to survive in Roppongi, you better stay open pretty late. And after a night of drinks and clubbing, what could be better than a nice satisfying bowl (or plate of noodles). There are only bar seating here, and very fitting for being in Roppongi, and even at this late hour, I was not the only one who needed a quick fix.

You couldn't complain about the speed here. After receiving my ticket, they quickly went to work I received my order within a matter of minutes. They definitely don't believe that good food requires time to prepare. But does that mean I will be disappointed?

As with any tsukemen order, you get your bowl of soup, and a plate of noodles and another with toppings. For some, the plate of noodles can be intimidating. It looks LARGE. Most tsukemen offerings start at 200g, then you can get 300g, and even 400g. This place evens offer 500g, which if you think about, that's half a kilo of noodles, which is too much even for someone with huge appetite like me.

The noodles look quite amazing. The traditional way of making tsukemen is quite interesting. They quickly rinse the noodles in cold water after it's cooked, and the belief is that it allows the noodles to keep its chewiness. It's evident that this method works.

The tsukemen soup is usually a bit more savory that the soup you get with ramen, meaning the flavor really packs a punch. The idea is you dip the noodles in the soup, and slurp it all in.

Even with my cheap-o camera, you can see the texture of the soup as being quite thick. This is normal. The powder I believe to be bonito (a type of fish) powder, which gives it even more flavor.

Perhaps one of my favorite things in ramen is the menma (bamboo), and this place doesn't mess around. It's quite thick and tasty. Very good.

If you want to be picky, you can see the egg was pre-cooked and have been sitting around. It's cooked to the right texture, but you can see the yolk has dried out a bit.

Charshu is not as marbled as I like, but this could be preferable to most people. It's still very good and it blended well with everything.

Because the soup is usually very thick, they provide hot clear soup for you to make a more drinkable soup. Very thoughtful!

As you can see, after the noodles are dipped, it look sooooo very appetizing. And I was not disappointed. It was one of my first tsukemen tries, so of course I was easily satisfied. But even after trying others, this place is still a solid option. Also, after going to another shop, my friend told me they also offer to cook the noodles in hot water after rinsing in cold water. The problem with tsukemen is that the noodles are cold, so it is almost as if you are eating cold noodles. And by the end, the soup you have becomes cold. Not all tuskemen shops offers this. Kudo points for this option.

This place has expanded to 10+ locations in Tokyo, so they must be doing quite well to have franchised throughout the city. It may not be the absolute best tsukemen, but if you having a craving, the offering and its convenience should make this a top choice if you are in the mood for tsukemen.

City: Tokyo, Japan
Location: Numerous locations in the city
Hours: Varies by location
Website: http://mita-seimen.com/
Ordering system: Menu
Available in English: Minimal

Koukaibou こうかいぼう

2012-01-31T22:10:00.001+08:00

Ramendb continues to be my main source to find the absolute best ramen in Japan. So during one of my business trips, when I found that one of the top rated ramen shops was just walking distance from the office, it was a no-brainer to give this place a shot.

With just a short 10-minute walk from the IBM office near Hakozaki, I convinced my colleagues to take a nice walk to Koukaibou. They had faith in me in my ramen adventures, and I had faith this ramen shop was going to deliver. By the time we arrived, the shop was already full and there were even a few people waiting outside. This came as a surprise as this shop isn't exactly in a heavy foot-traffic area.

Tonkotsu Gyokai (豚骨魚介) ramen has simply just dominated the charts as far as top ramen is concerned in Tokyo. There's something about the way pork bone has blended with bonito fish flakes that has gotten people in Tokyo all nutty about this soup based. And to be honest, I don't blame them. Because it has won me over.

The presentation is simply amazing. The ingredients provided by the Koukaibou is first class. Charshu is well prepared, the menma looked great, and I couldn't wait to dig in.

As you can see the charshu is well marbled. Although it was cold, this is typical. Charshu is prepared ahead of time, then sliced before it is placed in the ramen bowl. Once you soak it in the soup and it warms up, the taste is really good.

The soup did not disappoint. It was as good as I have tasted in Tokyo, could easily be one of the better soups I've ever tasted. What is amazing about the Tonkotsu Gyokai (豚骨魚介) soup base is that if done right, it provides the right balance of flavor and thickness, meaning if you have a taste for something a bit more savory, this soup really provide the right touch. As you can, Koukaibou does it well, and it's not oily at all.

The noodles and egg is also of very high quality. Great chewiness in the noodles, the egg also done very well. There is no surprise that this shop is ranked as one of the top shops in Tokyo.

I left here very impressed, and ended up coming here a few more times after the first trip. A minor gripe was that the serving size was a bit small by my standards, but definitely more than enough to be a filling meal. I ended up have a huge affinity to this place, because this place didn't have a ticket machine, but the owners were so gracious and friendly, it made the experience that much more memorable. If you are in the area, I would highly recommend this place. Easily one of my favorite shops in Tokyo.

City: Tokyo, Japan
Location: Monzennakacho Station, 7-8 minute walk from the station
Hours: 11am - 3pm, 5:30pm - 6:30pm (Only lunch on Saturday and holidays)
Website: No official website (http://ramendb.supleks.jp/s/1298.html)
Ordering system: Menu
Available in English: Minimal

Akasaka Ramensan 赤坂ラーメン

2012-01-31T22:02:00.000+08:00

With all the ramen shops available in Japan, competition is fierce and it's really hard to stand out. While I've had some amazing ramen in Japan, sometimes you just want a meal that is satisfying where you don't have to stand in line for two hours.

On my first trip to Japan, I stayed in the Akasaka-Mitsuke area. This area is full of places to eat, and Akasaka Ramensan kind of stood out with it's huge sign and logo on top of the shop.

I'll be the first to admit, I've become a spoiled ramen eater. It's hard after you've had some of the top rated ramen shops in Tokyo not to become picky. But today, I was in the Akasaka area for work, and I just wanted to satisfy my hunger. So I decided to give this place a try.

I am such a sucker for ramen with nice layered pork, and Akasaka Ramensan does it great. The pork is very tender, it's done very well. And as you can see, the tamago is top notch. The yolk is cooked to perfection.

The noodles was average at best, it looks like you typical instant noodle. With so many ramen shops in Tokyo that servers amazing, homemade noodles, this place is nothing to write home about.

With that said, this place is no sloutch. Although not comparable to the top shops I've been to in Tokyo, if you are looking for a good meal, this place is worth a try.

City: Tokyo, Japan (also 5 shops in Taiwan)
Location: Akasaka, minutes walk from either Akasaka-Mitsuke or Akasaka Station
Hours: 11am - 5am Monday - Saturday, 6pm - 4am Sunday
Website: http://www.akasakaramen.com/
Ordering system: Machine
Available in English: Minimal

Akanoren 博多麺房赤のれん

2012-01-31T21:30:00.001+08:00

My original taste for ramen in Japan was really more tailored to hakata-style ramen. I have always loved thin noodles, and my first experience being Jangara, which was one of the more popular tonkotsu ramen shops in Tokyo, I was out searching for a true, tradition style of hakata ramen. With an option that is so close to Roppongi station, I had to give Akanoren a try.

This ramen shop almost seems out of place, because just down the street is the ever so modern Roppongi Hills. The decor brings you back in time, and you can sense this tradition of hakata ramen even before sitting down. Even the menu is written on a wooden board.

Akanoren brings you hakata ramen at its finest. Every thing from the thin noodles, to the thickness of the tonkotsu soup, to the charshu, and the toppings. This is as traditional as it gets.

What was a nice surpise also was the special dumplings they had. Normally you get gyozas, which is pan-fried. But here, you get boiled dumplings, which was a really nice change. The standard gyoza/dumpling sauce is available, and it was a nice compliment to the ramen.

The problem with having ramen without a Japanese speaking friend is running into problems ordering. Without a machine, I did my best impression of a Japanese person, but failed miserably. Simply because we wanted the hanjyuku tamago, but got a full-boiled egg in our bowl. And when I attempted to order what I thought I wanted, out comes a fully raw egg in my bowl.

It didn't mix well, but that's not the ramen shop's fault. The ramen as a whole was very good. So the lesson here is, I need to learn some Japanese.

All in all, this was a very memorable experience. I loved the decor, the ramen was always very good. If you are craving good hakata ramen, and you live in the city, you won't have to go far. Akanoren is just around the corner.

City: Tokyo, Japan
Location: Roppongi, about 10-minute walk from Roppongi or Azabu-Juban Station
Hours: 11am - 5am
Website: No official website (http://ramendb.supleks.jp/s/398.html)
Ordering system: Menu
Available in English: Minimal

Nidaime Tsujita めん徳二代目つじ田

2010-02-28T08:34:00.001+08:00

The http://ramendb.supleks.jp/ website is such a great resource for finding great ramen. During my month in Japan in 2009, I was absolutely looking to try as many of the great ramen shops as possible. めん徳二代目つじ田 was ranked as one of the best in Tokyo, so off I went to Ochanomizu station (御茶ノ水駅).

We arrived at 11:45am on a weekday, and the line was already out the door. I simply cannot believe how popular this type of ramen is. Almost every shop that sells this always has a line everyday, and this place no different.

As usual, a machine ordering system was available here, although none of it was in English. Thank god I had my Japanese friend here, so ordering was not difficult. However, if you love ramen, you be able to recognize the Japanese by reading some of the characters. The menu here is actually quite simple. They have tsukemen and ramen. Each type has three options that offers a set of topping. While I went for the ramen with the zen topping option, my friend took the tsukemen.

While waiting, there are descriptions on how flavoring of the soup, and they also offer free tea for their waiting customers, a very nice touch.

The open kitchen here is busy as they have a consistent flow of customers. You can see the trays of noodles, this is a good sign as these usually mean the noodles are fresh and delivered daily.

On to the ramen. The presentation here is great. I always love it when the splice the tamago in half, it’s almost like showing off how good the hanjukyu tamago is. You also have the standard menma, seaweed, and chashu.

The tamago simple looks amazing (and tastes amazing as well) here. The egg white looks great, and the yolk even better.

The chashu always looks average since it is pre-made and it is usually cold as they put it in the bowl. But after soaking it in the soup, it is quite amazing.

As you can see with the soup, this is a nice balance with just enough oil, and not too thick to the point that it was overpowering.

The noodles, simply one of the best I have ever had. Some of the ramen shops that offer thick noodles can be a bit too thick and it makes it feel too heavy. But not here. Very balanced and cooked just right.

And the tsukemen, while I didn’t get to try it, my friend said it was also very good. This soup seems a bit more oily than normal, but I trust my friend’s judgment. The noodles also looked very amazing.

Simply one of the better ramen shops in Tokyo, I truly enjoyed my ramen experience here. It doesn’t offer many options, but the two that they have should be satisfying enough for you to visit, again and again.

City: Tokyo, Japan
Location: Ochanomizu, Iidabashi, Kojimachi, Ogawamachi
Hours: Varies by location (check website)
Website: http://www.nidaime-tsujita.co.jp/
Ordering system: Machine
Available in English: Minimal

Kohmen 光麵

2010-02-24T09:58:00.000+08:00

One of the more famous chains in Tokyo, Kohmen has always had a decent reputation for bringing unique taste. Don’t be fooled by a chain ramen shop, this one is actually more than decent.

They are several types of ramen offered here. Their standard ramen is shouyu-based, called 元祖光麵. Of course I chose 熟成光麵, which was tonkotsu-based. They also have 坦坦麺, which looks excellent.

The 熟成光麵 ramen offers tonkotsu-based soup, with thin noodles, and chashu. There is not your traditional tonkotsu ramen, as the noodles and soup are a bit different. However, it does bring its uniqueness here. The combination of chashu, menma, and tamago, with the soup gives just the right balance for a bowl of ramen. It won’t knock your socks off, but definitely good enough if you have a craving.

The next option in line is their 全部 toppings with your 熟成光麵, which they put all the super duper toppings on a plate. Included in niku (pork), chashu, tamago, menma, seaweed, fried garlic, some sort of veggies, and grilled negi. The tamago here is excellent, by the way. You add these toppings to your bowl of ramen as you wish. A very different way to eat ramen (haven’t found anything similar).

Last thing to talk about here is the gyoza. Nothing spectacular, but it’s pretty good.

You can say Kohmen is your backup plan, your go-to setup man that’s always reliable. It certainly won’t be dazzling your taste buds, but you will leave there a satisfied customer.

City: Tokyo, Japan
Location: Numerous locations throughout the city
Hours: Varies (check website)
Website: http://www.kohmen.com/
Order system: Menu
Available in English? Some

Tonchin 屯ちん

2010-02-23T21:35:00.000+08:00

It’s always a plus to find a decent ramen shop near Shinjuku, as it is easy access for me when I need a good meal. There were many that I was really excited about, but I read good things about Tochin, so on a Saturday afternoon, I decided to give it a try.

As with many ramen shops, the machine system makes ordering quick and painless. It wasn’t too busy on a Saturday afternoon, especially with plenty of places to eat around this area. The kitchen here is wide open, so you can see the ramen artists here at work.

This place essentially has got three types of noodles: Miso, Tonkotsu, and Tsukemen. Quite an interesting combination as usually we do not see these three together in one shop. I of course always opt for my usual, tonkontsu. Without too long of a wait, my ramen came.

One of the things that differentiate the tonkotsu ramen here is that one of the standard topping is green onions and menma (looks like it is stir fried and a bit spicy). It provided a bit of a different taste to a standard tonkotsu-based ramen. The other usual suspects are here: seaweed, hanjyuku tamago, and chashu.

The soup is quite tasty here, with just the right amount of fat and heaviness.

The chashu also quite excellent, with a nice balance of lean and fatty meat.

The tamago was your standard hanjyuku tamago, but the yolk may have been cooked a bit too much.

All in all, not a bad bowl of ramen. I wouldn’t mind trying the miso ramen next time if I am around, but not exactly near the top as far as tonkotsu-based ramen. The stir-fried green onions and menma didn’t really do it for me. It wasn’t one of my favorites, but would definitely consider it if I didn’t have too many options to choose from.

City: Tokyo, Japan (also in Kawasaki and Fukashima)
Location: Shinjuku, Ikebukuro, Sunamo

Hours: Varies (check website)
Website: http://tonchin.foodex.ne.jp/index.html

Order system: Machine
Available in English? Some

Kagetsu Arashi らあめん花月嵐

2010-02-23T10:02:00.000+08:00

One of the bigger ramen chains, Kagetsu Arashi stretches not only all over Japan, but even to Taiwan, where a location exists at 華納威秀. This place offers a variety of ramen, and usually it feels quite gimmicky more than anything else. It’s not a lot of substance, just a lot of flair, if you know what I mean.

As you can see, plenty of condiments offered to help customize the taste of your ramen.

On a rather calm Sunday evening in Shinjuku, the ramen finally arrives only after a few minutes. Just looking at the bowl, nothing really stands out here. All the oil bits made the soup a bit too fatty for my taste, and the noodles were pretty average actually. The best thing about this bowl was the pork, which was pretty much the saving grace for this place.

It’s certainly done well for itself over the years, with shops ALL OVER Japan, so it must be doing something right. They'll have some new creative type of ramen like once a month, which again seem more like a ploy than anything. This is one ramen shop I would avoid if you want to have a taste of a truly amazing bowl of ramen. It’s very much all sizzle and very little steak. While you might not have to stand in line for an hour to enjoy the ramen here, the saying “the best thing comes to those who wait” really fits here.

Location: Everywhere (just kidding, look at website for locations)
Hours: Varies
Website: http://www.kagetsu.co.jp/index.html
Order system: Machine
Available in English? Maybe

Hakata Nagahama Ramen Botan 博多長浜らーめんぼたん

2010-02-23T08:20:00.000+08:00

On my quest to find the best tonkotsu ramen, my journey this time takes me to Takadanobaba. This place is rated one of the best tonkotsu-based ramen according to http://ramendb.supleks.jp/, and I had to try it out.

It was truly a beautiful Sunday afternoon, and a good time to go to a rather popular place to avoid the potential long lines. Just walking down this street, I saw two other ramen shops, one of which was ラーメン二郎, which had a huge queue (its popularity is quite sickening, I’ll explain more in my ラーメン二郎 review).

The place was pretty much empty when I arrived. The typical ticket machine is here so you don't have to even speak Japanese to order, as long as you know what you want and can read a bit of Japanese. I quickly ordered the standard, chashu-men. Just minutes later, my ramen arrived.

Here is your conventional tonkotsu ramen: creamy colored soup, chashu with just the right amount of fat, green onions, kurage (mushroom), and of course the tamago. I also ordered gyoza as this was my first meal of the day, and I was hungry.

The chashu here is excellent. Roasted to perfection and not an overwhelming piece as most places will offer, this will fit in one bite.

The noodles are also very good. As with most tonkotsu ramen, the thin noodles are offered here. And of course you can tell them how long you want your noodles cooked to determine the hardness. I like mine less tender and a bit more chewy.

The gyozas here are also very tasty, pan-fried just right, with veggies and pork.

All in all, a great tonkotsu ramen, one of the highest rated ones in the Tokyo area. Definitely pay a visit if you are a tonkotsu ramen fan, especially if you are in the Takadanobaba area.

City: Tokyo, Japan
Location: Takadanobaba, minutes walk from the station

Hours: Daily 11:00am-4:00am
Website: http://ramendb.supleks.jp/shop/5585
Order system: Machine

Available in English? No

Hakata Tenjin 博多天神

2009-02-04T09:06:00.001+08:00

My love for Hakata ramen should be well known if you are familiar with this site. No matter how much I love Tokyo ramen such as Kissou or Itsukiga, my heart still sits with Ichiran and Jangara like the love you had for your first car. It was just something special that can never be replaced. So I am always on the look out for good hakata ramen, and after seeing this chain nearly everywhere I go, I had to give it a try.

The first time I laid eyes on Hakata Tenjin was in Shinjuku's Kabukicho area, where there is this is this huge pig statute standing outside. Again, this is one place that always has customers, and even in there various location, it's never empty. With that pig standing there, I thought, well, the charshu here should be at least decent. So I gave it a shot!

I went with my friend Hiroko, and it's always nice to have a friend who speaks Japanese when you go to a place you never been before. It makes the ordering process much easier, especially since my Japanese is really, really bad. The menu actually isn't all that complicated. While there are several choices, it's mostly on the different toppings you can have. The foundation of the ramen is all the same, tonkotsu based.

I ordered the charshu men with negi and tamago, and when the bowl came, drool nearly came down the side of my face. I was't sure weather it was because I was hungry, or just how white and creamy the soup looked, but it sure looked damn good. I always take a sampling of the soup before I dive into the noodles, and the soup was very good, but not spectacular. You can, however, taste the tonkotsu, which you know it took hours and hours to make.

Onto the noodles, which was very standard Hakata noodles. Thin, cooked a bit harder than usual, which is Hakata style. The toppings were generous and blended well with the soup and noodles. The tamago was average and nothing special. But this bowl of ramen is good, and a good sign is when I enjoy the soup and noodle enough to get 'kaedama', which is an extra order. For the extra order, they will ask what your preference for the hardness of the noodles.

Hakata Tenjin doesn't have all the bells and whistles like the other ramen shops. It's a no-frills place that you go in, pay, eat, and leave. Kind of like Ichiran, but even more down to earth. It's not a place I would wait 60 minutes for, but it's not a place you will have to wait at all. With various locations around Tokyo, this place is perfect for a quick meal if you are on the go.

City: Tokyo, Japan
Location: Various location around Tokyo (Shinjuku, Shibuya, Ikebukuro, etc.)

Hours: Varies by store

Website: http://tokyo.cool.ne.jp/hakatatenjin/
Order system: Menu

Available in English? No (some of them speak a bit of English)

Abura Soba Tokyo Abura Kumi Sou 油そば東京油組総

2009-02-04T08:50:00.000+08:00

My love for noodles does not just end with ramen, but it is basically any kind of noodles. My mom's side has always preferred flour based food, so I have always preferred noodles over rice (believe it or not). I've made claims several times is what makes ramen my favorite food in the world is because how amazing the soup is, and how much time and effort is spent making the delicious broth. But lately I've been hooked on this sesame sauce noodles in Taiwan, and last time while in Tokyo, I found this dry noodle place that I am now absolutely addicted in.

Akasaka-mitsuke is quite a popular for wining and dining, and attracts many workers after work since it has a variety of restaurants. So often we go to Akasaka for dinner, and on the to one of favorite Chinese restaurants in Tokyo, there lies this noodle shop that always seems to be crowded. So one day I finally decided to venture in to find out what this place is all about.

Abura soba is a simple 'soba' shop that serves dry noodles, meaning noodles with no soup. It's basically a bowl, with their special sauce, noodles drained, and toppings (charshu, negi, menma, and onsen tamago). They provide instructions after you get the noodles to add vinegar, chili oil, chili sauce, and crushed onions. Being a vinegar lover, I piled on the vinegar, chili sauce, crushed onions, and mixed it all together.

What comes out is this absolutely wondering blend of dry noodles that just satisfies my taste buds to no end. The first time I had it, I was impressed, and now I can't seem to get enough of it. I'll have it once a week at least. It's really hard to describe the taste, because the sauce is such a secret. And with the amount of vinegar and spice you add to your liking, it creates a flavor that meets you satisfication. To me though, what makes this place special isn't just that the charshu is very good, or the onsen tamago gives the noodles another level of flavor, but the noodles itself is one of the best I've had in Japan. The chewiness, or "Q'ness" is about as good as it gets. I absolutely love it.

I know this place will not be for everone, and it seems that the times I've been there, this is a place preferred by men more so than women. But if you are a noodle lover like me, give this place a try. I am sure you won't be disappointed.

City: Tokyo, Japan

Location: Akasaka-Mitsuke (東京都港区赤坂3-10-20) and Shibuya (東京都渋谷区渋谷3-18-10)

Hours: Monday - Saturday 11:00-26:00 (Shibuya until 28:00), Sunday 11:00 - 21:00
Website: No official website (http://ramendb.supleks.jp/shop/15743)
Order system: Machine
Available in English? No (some of them speak a bit of English)

Kudan Ikaruga 九段斑鳩

2009-01-26T21:06:00.000+08:00

Back in Tokyo again, I began my hunt for new ramen to try. Not that there is a shortage of ramen shops in Tokyo, but after having experienced ramen shops such as Ichiran, Jangara, and Menya Kissou, these taste buds can only accept high quality ramen. What can I say, I am a ramen snob.

So back on the internet I went, and found a few website in Japanese that had ramen reviews, and they looked very official. Lots of visitors, lots of reviews. But I stumbled upon this website called walkerplus. Well, this site had "Ikaruga" as the #1 rated ramen of 2008. Ikaruga was only four stations away from the office, and on my way back to the hotel, so off I went to Kudanshita.

The pictures of the ramen from the walkerplus site reminded me of Menya Kissou and Musashi's offerings. From the color of the soup, to the charshu, and tamago, it looked like each other's siblings. My colleagues and I arrived there for lunch time, and the line was already like this...

Fearing that this was going to be another wait like Menya Kissou, we quickly did some math and evaluated the situation. The line actually moved quite fast, mainly because there was about 18-20 seats, so we were able to get seated in 30 minutes even with the number of people waiting.

The menu is a bit more complex, but not as complex as you think. They basically have three ramen, they standard 'ramen', their 'special ramen' (which they only prepare 45 servings of), and they 'garlic ramen'. They have two specials at the time, a Japanese style tonkotsu ramen, and dan-dan men. They have the standard toppings, menma, two types of hanjyuku tamgao, and charshu, and some side orders if ramen is not enough to satisfy you.

There is a 5-man operation inside. One guy who takes care of the guests from getting their orders in, seating, to bringing the food. Four guys worked in the kitchen, and one guy was just cracking eggs the whole time. Their tamago was special, and required special care. That guy certainly knew what he was doing.

The ramen arrived about 10 minutes after we were seated. It looked almost identical to Menya Kissou, rather unfortunate for Itsukaga, because unconsciously I started to compare it to Kissou. It's almost like Kissou took their idea, because from the soup, to the charshu, to the noodles, and even the tamago, it was very similar.

Without making non-stop comparisons to Kissou in this paragraph, I will do my best to give a unbiased review of Ikaruga. The charshu was absolutely brilliant. It's like most ramen shops, where the charshu is not hot, but it's warmed up by the soup. It's very tender, with the melt in your mouth effect. The hanjyuku tamago was a nice touch in that it's already cut in half. The egg white was done just right just as the yolk was. The soup was rich, flavorful, but not overpowering. The noodles were at best above average, but nothing special to write home about. All in all, other than the noodles, I would say this is truly deserving of a #1 spot and is a very special bowl of ramen.

Now, it's impossible not to compare this with Kissou, just because the similarities between the two shops. While I think the charshu and soup is close to being a tie, Kissou still wins out on the tamago and noodles. There is very little weakness to Kissou's offering, and it is going to take a near perfect bowl of ramen to beat it out.

However, you can't really go wrong with Ikaruga. The wait outside speaks for itself, and so does the ramen. Where Ikaruga has the edge is there is more variety, and it's opened during lunch and dinner time. Sometimes accessibility scores you brownie points too. It's popularity is no joke as well, as there was a group of people from Hong Kong who had a Tokyo guide book, which obviously featured this place. If you are looking for a very special bowl of ramen, you really can't go wrong with Ikaruga.

City: Tokyo, Japan
Location: Kudanshita, 3-minute walk from the station
Hours: Monday - Friday 11:00-15:00 and 17:00-23:00, Saturday and Sunday 11:00-16:30 and 18:00-22:00

Website: http://www.kudan-ikaruga.tokyo.walkerplus.com/
Order system: Machine

Available in English? No

Menya Musashi Shinjuku 麺屋武蔵新宿本店

2009-01-13T16:33:00.000+08:00

One of the most popular ramen shops in Tokyo is Mushashi ramen. It one of those shops that most people have heard about from the long lines that most people do not want to wait for. It was again one of the first ramen shops that was recommended to me, but for some reason, it took several trips to Japan before I finally made it there, even though it was a short 10-minute walk from my hotel in Shinjuku.

What makes Musashi ramen so special isn't just their ramen, which is good to begin with. A lot of times, eating ramen isn't just getting a bowl of noodles to shove down your throat. The overall experience include the design of the shop, the service provided, and even at times, the show that is put on in the kitchen. The Shinjuku shop exemplifies that with its open kitchen and the customers watching the servers preparing the ramen and their every move. When the person that is cooking the ramen begins to drain the noodles, he lets out two very loud yells, and makes the whole experience quite unique.

Musashi ramen is Tokyo-based ramen at its finest. Very similar to Menya Kissou, but I would say just a notch down as far overall quality. The noodles are of the thicker variety, and the soup also very rich and flavorful. The hanjyuku tamago is very good here, not quite on par with Menya Kissou, but very close. Additionally, they also have tsukemen, which is the dipping style ramen, and the portion is HUGE.

My first impression of Musashi was, well, a tad above average at best. I just didn't understand what all the fuss was about. Until I had it the second time, and then the third time. And after a while, it grows on you. The noodles are very chewy, very "Q", and the soup is actually very good. The charshu was average, but the tamago makes up for it. The tsukemen was just average, but all in all, Musashi is worth a visit.

The most interesting about Musashi is that their menu is not the same in all the shops. So I am curious to visit another Musashi chain in the greater Tokyo, and from their website, it looks like there are a few good ones I must try.

City: Tokyo, Japan

Location: Shinjuku, west exit from station (7 other locations in Tokyo)

Hours: 11am - 9:30pm
Website: http://www.m634.com/

Order system: Machine

Available in English? No

Tukumo Ramen 九十九ラーメン

2009-01-13T14:18:00.000+08:00

One of the first specialty ramen shops that was recommended to me by a good friend here in Tokyo was Tukumo ramen in Ebisu. It took me a while to go try it, but it definitely stood out as one of the more unique ramen experiences in Japan.

Most people I've spoken to say that ramen in Japan is very heavy flavored, which come as a surprise if you think about it. For the most part, Japanese food can be very light and healthy (think sushi for example). But a lot of their food are very heavy and oily, such as tonkotsu, tempura, curry, and ramen definitely makes that list. And here at Tukumo, the ramen won't win any awards for being healthy.

Their ramen are very flavorful, and here, the soup base really stands out and makes them special. First off, they have a signature "Tukumo ramen", which is what I tried. Then there is a shouyu based ramen, a miso based ramen, and finally, one I have yet seen anywhere else, the "cheese" ramen. Yeah, this ramen is topped with a huge serving of paramsean cheese that is added to the miso based soup, and it will have enough sodium to last you a month. They also have seasonal ramen such as dan-dan men, and with all sorts of toppings such as corn, negi, egg, etc., there is something here that is bound to please you.

The "Tukumo ramen" was very good, the noodles didn't exactly do it for me, but here, the charshu and soup really made up for it. It was perhaps one of the best charshu I've ever had, and the soup I could literally die for. What really made this one miss the boat was the noodles, and perhaps my preference for hakata style noodles really did them in. My friend who tried the "cheese" ramen said it was really good, but you'll find yourself drinking lots of water because it can be a bit too salty. Even then, the "cheese" ramen does sell out almost everyday, because a few times when we get there later in the evening, there are some disappointed customers that didn't make it in time.

Overall, this is a place I do still go back to once in a while, especially when I am in the mood for good charshu. The atmosphere here is great, and the servers are super friendly. It makes the overall experience a really great one, and one that I recommend anyone to experience at least once if you are in the Tokyo area. Easy access from Ebisu station, and there is another shop in Chiba if you are near that area. There is usually a line which is a good sign that this is a place that is quite popular. Go try it out for yourself.

City: Tokyo, Japan (also in Chiba)
Location: Ebisu, 5 minutes walk from the station

Hours: 11am - 5am

Website: http://www.tukumo.com/

Order system: Menu
Available in English? I think they do, will confirm

Ippudo 一風堂

2008-12-02T15:34:00.000+08:00

Update: Ippudo now has branches in Singapore, Seoul, and Hong Kong. Check website for details.

I was once read on another ramen blog that Ippudo it a must try in Tokyo for those ramen lovers, and it was also recommended by a friend. So after several trips to Tokyo, I finally made my way to Ebisu for my first experience of Ippudo ramen.

It shouldn't be surprising by now that Ippudo is also Hakata ramen based, and has a huge following as well. You can see from their website that this is easily one of the more popular chains in not only Tokyo, but Japan. It is nicely designed, and gives a nice overview of what is offered and the various locations in Japan. I was fortunate enough to try all three of the ramen offerings, and their excellent gyoza. Let's get to the review.

My first bowl of Ippudo ramen was the Shiromaru ramen (白), which is their classic, more basic ramen. I chose this one over the others because I always try the classic first. With the order of ramen, you get a box with negi and seaweed, so you can add to your ramen as you like. The soup was very refreshing, not heavy or oily at all. The noodles, very classes hakata style, thin noodles, cooked a bit harder than usual. You can ask for it to be cooked softer, if you wish. The chashu was very nice, thick, very tender, and good enough to match the soup. The hanjyuku tamago was excellent, a must try if you love egg with your ramen.

The second bowl of Ippudo ramen was at the Ginza location, where I took my friends from Hong Kong.

I had spoken to my friend after my first visit to Ippudo, and she suggested that I try to Akamaru ramen (紅). Well, I can say without hesitation which one is better. The Akamaru soup really stands out, and perhaps it is because it is more rich, a bit more oily, and the blend together really makes a difference. The noodles and toppings are nearly the same, so I won't go through that in detail. But as for the soup, it really depends on your preference. I can take both, and depending on mood, I would prefer one over the other. But I can see some people who would prefer Shiromaru since it is lighter and perhaps a bit healthier.

Their third version is a spicy version, Karaka men, which consist a miso base as well. My friend ordered this and I was also able to taste the soup. Very flavorful indeed, and gives another dimension to Ippudo's offering. The different with Karaka men is, you get a side dish with the tamago and chashu, which you would make a onigiri. I wasn't able to try it, but my friend said it was very good.

One last note. There also offer another ramen with chawanmushi, which was quite unique. I didn't get the details, and didn't see many people order it, but I am sure it's pretty decent as well. Like most ramen shops, Ippudo also has gyoza, and a few rice options in case the ramen or even kaedama is not enough.

The following for Ippudo is so big that they have opened a branch in New York, and they've advertised it all of their shops and on their website. So those of you who can't make it to Tokyo and New York is a much closer location to visit, you are in luck. But whether you are in Japan or New York, Ippudo ramen is well worth taking the time out for a visit.

Location: Various locations in Japan (also in New York, Singapore, Seoul, and Hong Kong)

Hours: Varies by location

Website: http://www.ippudo.com/index.html

Order system: Menu

Available in English? Yes

Menya Kissou 麺屋吉左右

2008-11-26T11:16:00.000+08:00

Today we are going to feature a ramen shop that is not a chain, and I've asked my Japanese friends and not many have heard of it. But there is a huge following on the internet about this place, and they probably need to thank exilekiss. Menya Kissou is #3 on my list, and here, you will have perhaps the best quality bowl of ramen in your lifetime.

Menya Kissou is a small ramen shop that is in the outskirts of the heart of Tokyo, about a 5-minute walk from Kiba station off the Tozai Line. I am not sure of the history for this shop, but I first heard of it from my brother who forwarded me the blog. After reading the review, and being a HUGE ramen fan, it was a must try, so on this trip, I took my friends that were in town to experience what Menya Kissou is all about.

The wait at Menya Kissou was true to what the blog had stated. We arrived shortly after 11am, and there was already about 20 people ahead of us. This being a Saturday, was not all that shocking. At about 12:05pm, we finally sat down, and the aroma inside the shop blew me away.

The shop itself is not huge, and is managed by a couple. They have their system down too, as the wait inside is no longer than 5 minutes. Once in the shop, you can smell the chicken and fish stock that make the soup base. Menya Kissou has a very, very simple menu. They have ramen and tsukemen. Tsukemen is a dipping style of eating noodles, where you get a plate of noodles and a bowl of soup, and dip the noodles in the bowl before you eat. Since it was my first time, and being winter, I opted for the ramen. You can get ramen, omori ramen (large size), ramen w/ tamago, or chashu ramen. I got the chashu ramen with tamago, and I was ready to dive in.

OH MY GOD!!! Yes, that was my first reaction. The soup itself was thick, not like sauce thick, but not watery like normal soup. You can tell they really put in the time to make the soup. Me being a huge tonkotsu ramen fan, it was going to take a lot for me to like the fish/chicken stock soup base. But it's not overpowering, and mixed with the just right seasoning. And the flavor is all there, and you can really taste it. If you go, just take a sip of the soup before digging into, and close your eyes. And they don't have many condiments like hot pepper or crushed garlic, which is a good thing.

The noodles itself is of the thicker variety, and was chewy with a wonderful texture. The hanjyuku tamago... is absolutely the best soft-boiled egg I have ever had EVER! What makes it amazing is not only the yolk cooked to perfection, but the egg white is cook just long enough that it forms the egg shape, but the egg white is not hard enough so it has a very bouncy feel. It's hard to describe in words so you'll have to go try it. You'll know what I mean. Now to the best part. The chashu. It literally does melt in your mouth, and just absolutely perfect. My friends already said it is the best chashu they have ever had, and I have to agree with them.

Okay, these are a lot of high praise for a ramen shop that I've ranked third. Does it mean Jangara and Ichiran are better than this? Well, one disadvantage of Menya Kissou is location and wait time. You will wait, between 45 minutes to 90 minutes. Even if you get there early, you still have to wait until the store opens, which to me it's still waiting. It actually turns a lot of people away, because there are so many ramen shops in Tokyo, so those of you who want to eat now, and don't have to patience, this may not be the shop for you. But it's safe to say, if you love ramen, and you can stand to well, stand to wait for a while to have a bowl of noodles, you have to give it a shot. I promise you, you will not be disappointed.

City: Tokyo, Japan
Location: Kiba, 7-8 minutes walk from the station
Hours: 11:30am - 3pm, or until noodle runs out (closed Wednesday and Sunday)
Website: No official website - http://ramendb.supleks.jp/s/4062.html
Order system: Menu
Available in English? No

Ichiran 一蘭

2008-11-25T02:15:00.001+08:00

The second one to be featured on ramen-otaku has slowly inched towards the #1 spot, but just not there yet. #2 on my list is Ichiran, and not surprisingly, this is also Fukuoka-based Hakata ramen. My first Ichiran ramen experience was at the Roppoingi shop (thanks Yamamoto-san), and surprisingly, my first impression was above average at best. I'll explain why.

What makes Ichiran unique perhaps isn't because it's fancy. At Ichiran, simplicity wins. It is truly a no-frills, order, eat, and leave ramen shop. You can almost say it is fast food ramen, but by no means is this fast food quality. Where Jangara offers choices of soup flavor and toppings, Ichiran offer option to customize you bowl of ramen to your liking. There is only one soup base, the bowl of noodles includes chashu, menma (bamboo), negi, and their secret sauce. That's the menu, no more, no less. Once you pick what you want from the machine and pay, here is where the magic begins.

There is usually a line at Ichiran, which to their credit, it's because it's damn good. While waiting, there is a board which lights up if a seat becomes empty, and at which time, you can proceed and sit down in your booth. When I said no-frills, I mean no-frills. You sit down, give them your ticket, the bowl of ramen comes, you eat, and you go. There is very little interaction with the servers. But when you do sit down, you get a sheet of paper, which you can choose how oily you want your soup, how flavorful you want your soup, how spicy, how much negi, whether you want chashu or not, and the hardness of your noodles. I have tried the different options, and it does make a difference.

While I was not blown away after the first time, it has really grown on me. The soup is simple, but so, oh so good, and words would not do it justice. The chashu is not the best, but definitely more than adequate. The noodles are absolutely wonderful, and the hanjyuku tamago (soft-boiled egg) is to die for. I almost get kaedama (second order of noodles) every time I go there. And being in convenient locations at Shibuya and Roppongi, and open 24 hours a day (YES, you just can't beat that), nothing hits the spot like a bowl of Ichiran ramen after a late night of drinking.

Okay, writing these reviews is perhaps as hard on me as it is on you, as I am not in Tokyo right now, and what I would do for a bowl of Ichiran right now. If you are in Tokyo, and craving an amazing bowl of noodles, you cannot go wrong with Ichiran.

Locations: Numerous throughout Japan
Hours: Most are 24 hours
Website: http://www.ichiran.co.jp/
Ordering system: Machine
Availale in English? Yes (ask for English once you sit down)

Kyushu Jangara 九州じゃんがら

2008-11-23T09:24:00.000+08:00

The decision on which ramen shop should be posted first in ramen-otaku was a no-brainer. My first ramen experience in Tokyo was Kyushu Jangara, thanks to Okunuki-san for introducing me to ramen heaven. And while I may over use that word when it comes to ramen, Jangara's track record speaks for itself. It was voted as the most popular ramen shop in the Tokyo Metropolitan area in 2003, and at the three locations I've been, there is usually a line during meal hours.

Before we get to my experience, Jangara ramen is based from Fukuoka, and it is also known as Hakata ramen, with a tonkotsu soup base. Tonkotsu soup base is made from pork bone, and most of my friends who are ramen fans all love the tonkotsu soup base. It is easy to understand why many ramen fans like tonkotsu, and Jangara is a perfect example. They put the time and effort into make the soup, and it takes hours to extract all the flavor from pork bones to make the soup and give it its texture and taste. Jangara has six ramen options, Kyushu Jangara (original soup), Jangara Miso (my favorite), Bonshan (more fatty), Kobonshan (medium fatty), Karabon (spicy), Mugichan (not sure what this one is). There also have Tsukechan, which is tsukemen (will talk about in detail in future posts), but I have yet to be tempted enough to try them.

My first Jangara experience was at the Akihabara shop, which perhaps is the smallest one they have. Being my first time and the first bowl of ramen I was going to have, I ordered the standard Jangara ramen, with the 'zenbu' option that included all the toppings. I knew after the first sip of the soup that I would be a tonkotsu ramen fan. The soup was so rich, so flavorful, you and the toppings are also amazing. A bowl of ramen at Jangara packs a lot of flavor, so it's not for those who have mild taste buds.

Another distinction of Hakata ramen is the noodles. Ramen from the Fukuoka region all feature thinner, at times a bit more harder noodles, and this is tradition. I actually prefer the thinner noodles over the thicker ones that are featured in Tokyo-based ramen. Not that one is better than the other, it is simply a matter of preference. Typically the noodles are not cooked for a long time, and it comes out a little harder, so if you like them softer, you'll have to tell them.

I have visited the Akihabara and Nihonbashi locations. Go to the Akihabara location for the experience, but Nihonbashi is much more spacious and not so cramped. Not all the ramen options are available at every shop, but the standard ones should be. While there are other ramen shops that feature different options, different soup base, I can say that there hasn't been anyone that I know who was disappointed with Jangara. My mouth is watering just writing this, thinking about the soup, noodles, and toppings. If you are in the Tokyo area, this is a must try!

City: Tokyo, Japan
Locations: Akihabara, Nihombashi, Ginza, Akasaka, Harajuku, Omotesando, and Ikebukuro
Hours: Varies by store
Website: http://www.kyusyujangara.co.jp/
Ordering system: Menu
Available in English? Yes (confirmed at Akihabara and Nihombashi)

ramen-otaku

Tomita 中華蕎麦 とみ田

Warito 麺屋 和利道

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Kindenmaru らーめん金伝丸 おきやま

Shibaraku 博多ラーメン しばらく