The February 2011 issue of Shokuraku magazine lists not only the top ten new ramen shops in Tokyo, but also their top ten ramen shops in the metropolis. As most of this information only appears in Japanese I hope by including it in this blog that more people can come to explore these popular ramen shops. This post includes numbers five to one.
Yakumo
5. Yakumo 八雲
Meguro-ku, Ohashi 1-7-2
03-3476-2708
11:30 – 15:30, 17:00 – 21:00 (or until supplies last)
closed Tuesday
http://r.tabelog.com/tokyo/A1317/A131705/13005154/ (Japanese)
The wantan men is packed with juicy won ton dumplings. The soy sauce used is a shiro shoyu or white soy sauce.
Ramen Tenjinshita Daiki
3. (tied for third) Ramen Tenjinshita Daiki らーめん天神下大喜
Bunkyo-ku, Yushima 3-47-2 Shiroki Bldg. 1F
03-3834-0348
11:30 – 15:00, 17:30 – 22:00 (until 21:00 on Saturday)
11:30 – 15:00 on holidays
closed Sunday
http://www.daiki1999.com/ (Japanese)
http://r.tabelog.com/tokyo/A1311/A131101/13003617/ (Japanese)
The shio (salt) ramen is a clear yet rich broth.
Hototogisu
3. (tied for third) Hototogisu 不如帰
Shibuya-ku, Hatagaya 2-47-12
03-3373-4508
call ahead for hours but basically 11:45 – 15:00, 18:00 – 21:30
Thursday 11:30 – 15:00 (or until supplies last)
closed Friday
http://r.tabelog.com/tokyo/A1318/A131807/13022582/ (Japanese)
The shoyu (soy sauce) ramen’s broth is made with pork, seafood, and hamaguri (clams).
Chuka Soba Tomita
2. Chuka Soba Tomita 中華蕎麦 とみ田
Chiba-ken, Matsudo-shi, Matsudo 1339
047-368-8860
11:00 – 16:30 (or until supplies last)
closed Wednesday
http://www.tomita-cocoro.jp/ (Japanese)
http://r.tabelog.com/chiba/A1203/A120302/12000422/ (Japanese)
This shop is known for its tsukemen (noodles dipped in a broth). The hearty noodles are dipped in a rich, thick soup that is made from tonkotsu (pork bones) and seafood.
Ramenya 69’N’Roll One
1. Ramenya 69’N’Roll One ラァメン家69’N’Roll One
Kanagawa-kun, Sagamihara-shi, Kami Tsuruma Honcho 4-34-7, Machida Green Heights 102
No phone
11:00 – 15:30 (or until supplies last)
open daily (call ahead to confirm)
http://r.tabelog.com/tokyo/A1327/A132701/13123392/ (Japanese)
The soy sauce used here is aged and the cha shu is made with Iberico pork. It is a bit out of the way if coming from Tokyo so do call ahead to confirm that they are open.
2011 Top Ten Best Ramen Restaurants in Tokyo 1/2
Hi, I’m trying to learn more about medai belly. It’s turing up on menus at high end American restaurants now, like the French Laundry, but I can’t find any resources on it. Help! pls.
Where in the US are you? Which vendors do you use for Japanese seafood?