Whether you dig the earth-friendly vibe or not, the ramen is to die for. The “plain” tantan ramen is anything but plain. The broth is made from peanuts and sesame and has a uniquely delicious nutty flavor as a result.

I took one sip and was immediately comforted: Chabuton doesn’t seem to be trying to imitate a meat-based broth at all, as I’d half expected, since this is a meat-centric restaurant. Instead, it has created an honest, decent vegetable soup as a base, almost ...

Chic and airy, with a floor-to-ceiling window, all-white furnishings and a lavish flower arrangement in one corner, it feels more like a quiet cafe-lounge than a noodle joint. There’s even a glass-topped miniature Zen rock garden running the length of the (all-white of course) ...

With shio ramen, it’s best to think of the salt as both the composer and conductor of a gourmet symphony. And there is plenty going on in this symphony — thin noodles, chashu (braised pork), crunchy menma (bamboo shoots) and spring onions, all topped ...

Is Kagari really worth queuing — a good half hour if the line is down to the corner — for a meal that will take half that time to eat? Without question.

Gogyo’s secret weapon is kogashi (“burned”) ramen. For each bowl, a couple of ladlefuls of lard are heated up in a wok and then ignited, filling the kitchen with billowing fire and smoke. The charred residue is then tipped over the noodles, giving the ...

The XLB at DTF (are you following all the lingo?) are famous for having really thin skin. It is impressive: When you pick up the delicate dumpling from its top knot with your chopsticks it sags under the weight of the meat and soup ...

Marusen (the seimen part just means “noodle maker”) is far from your run-of-the-mill ramen counter. Marusen’s specialty is Hakata noodles, the style popular in the area around Fukuoka and northern Kyushu. But you won’t find the usual tonkotsu ramen, with its thick, white, savory ...

“Eat ramen here.” It’s the kind of illuminated sign you might expect to see outside a restaurant in central London or New York. To find it over the door of a one-counter noodle joint on an old-fashioned shopping arcade in the western suburbs of ...

Ichikanjin is a bright little noodle counter (it also has a couple of tables) with cheerful, slightly quirky decor, jazz or bossa nova on the sound system and a good selection of beers. And, most importantly, some very tasty ramen: Shio (salt-based), shoyu (soy ...

From the outset, the menu at Ivan Ramen Plus has been unconventional. Whereas most ramen broth is cooked down from pork and/or chicken bones, the specialty here is ago-dashi, a seafood-based stock made from dried flying fish (ago), shellfish and squid. He blends in ...

The ramen really is outstanding. It’s not the classic style, served in a large bowl with hot broth. Instead, the house special is tsukemen, with a thick, rich soup on the side, served as a dip separate from the noodles. Initially disparaged by ramen ...

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