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.
Review excerpt: Tabelog, the restaurant review website, included Aitsu no Ramen Kataguruma in its top 100 ramen restaurants in West Japan for 2017. And with the award comes a wait.minutes or so.
Review excerpt: The signature Shoyu ramen at Homemade Ramen Muginae is deep, rich, hearty, warming. The Nibora — that’s short for niboshi ramen — is lighter but equally satisfying.
Review excerpt: The staff at Hanabi makes their basic ramen in the shōyu (soy sauce) style, but with two choices of soup: a classic meaty version — they call it mukashinagara (old-fashioned).
Review excerpt: The signature seafood ramen at Mensho is a remarkable creation. It arrives in a stylish white bowl with a wide rim on which morsels of cooked scallop are balanced, scattered with yellow karasumi (bottarga) and carbonized negi (Welsh onion) powder.
Review excerpt: The line outside Hayashi is rarely less than 30 minutes long. Once seated, prepare to meditate some more: There is little to look at and nothing to hear but the muffled sound of satisfied slurping. The bowl, when it arrives, is always worth ...
Review excerpt: Bokkoshi’s Niwatorisayu is unexpected, with a dissonance between taste and appearance unlike any other bowl of ramen I’ve had before. What you are left with is an umami-rich yet light broth with hints of creaminess. The soup is filled with slices of ...
Ohata’s noodles are every bit as refined as the setting — so elegant that he calls them “soba,” which is short for chūka soba (“Chinese noodles”), rather than mere ramen. Both his shio (salt) and shoyu soba are light and refreshing, perfectly suited to ...
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