Review excerpt: Ginza Hachigo he has taken a radical step by ignoring — some might say breaking — one of the unwritten rules of ramen.
Review excerpt: The noodles at Ayu Ramen Plus are bathed in a delicate shio (salt) broth prepared from fish, chicken and vegetables.
Review excerpt: Tokyo's Tsuta, the first ramen shop ever to be awarded a Michelin star, has moved from Sugamo to Yoyogi-Uehara.
Review excerpt: The noodles and clear broth are what set Ginzasa apart from other ramen shops in Tokyo.
Review excerpt: This pair of long-time friends traveled the country, tested out ramen from all over Japan, and now, at age 22, own their own noodle shop, Ramen no Bonbo, in Kyoto.
Review excerpt: Shizuoka's Le Dessin is a ramen specialist. But the bowls served here by chef Toshiaki Masuda are unlike any you’ll find on other stretches of the old highway.
Review excerpt: This is Ginza Kagari Honten as it should have been from the outset: Classy, polished and much better equipped for fame and the inevitable influx.
Review excerpt: Hasao Tanaka, at Osaka Hanten, charges only ¥200 for a bowl of ramen, but knows it has to be of the highest quality, otherwise his customers would never come back for a second serving.
Review excerpt: Konjiki Hototogisu is exactly the kind of new-wave noodle counter that old-school ramen grinches love to hate. It’s squeaky clean and has a rustic wooden frontage.
Review excerpt: Mensho San Francisco goes full circle by reverse-importing its ramen for its new Shinjuku branch.
Review excerpt: Ayu Ramen stands out in one crucial respect. Every bowl here comes topped with a portion of its namesake fish, ayu.
Review excerpt: Not only does Men Labo Hiro offer shoyu and shio (salt) versions and excellent tsukemen (dipping noodles), it also offers occasional yakitori specials.
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