Tsukiji Market Cheap Eats

Tenfusa

Nakaya

Toritoh

Toyochan

There are so many great places to grab a cheap and delicious bite at Tsukiji Market. And don’t worry if you can’t stomach raw fish first thing in the morning. Most of these places open early in the morning and close after lunch.

Here is a short list of some of my favorites:

1. Tenfusa 天房 is famous for long anago filets and shrimp that have been deep-fried tempura-style are placed on wide bowl of steaming rice. This is drizzled with an umami-rich sweet soy sauce and served with a side of pickles.  Tsukiji 5-2-1, Building #6 (03-3547-6766). http://www.tsukijigourmet.or.jp/24_tenfusa/index.htm (Japanese – with good photos)
2. Nakaya 仲家 for donburi. Donburi are bowls filled with rice and topped with sashimi. Get the luxury bowl of uni, toro, and ikura, or if you are in the mood for something cooked, grilled or simmered fish over rice. Tsukiji 5-2-1 building #8 (03-3541-0211). http://www.tsukijigourmet.or.jp/46_nakaya/index.htm (Japanese – with good photos)
3. Yoshinoya 吉野家 is a popular fast-food chain famous for its gyudon, thin slices of beef cooked with onions and a sweet soy sauce are ladled over a bowl of rice. A branch of Yoshinoya is in New York City on 42^nd Street. The first shop in the chain dates back to 1899 and was located near Nihonbashi. It moved here to Tsukiji with the move of the market. Tsukiji 5-2-1 Building #1 (03-5550-8504). www.yoshinoya.com/shop/tsukiji/index.html  (Japanese)
4. Oomori 大森 is a curry shop, its signature dish is ½ curry and ½ gyudon. In business since 1923, the restaurant only seats 5 people at the counter. Tsukiji 4-8-7 (03-5565-3704)
5. Yonemoto 米本喫茶本店 has been serving coffee since 1960. www.yonemoto-coffee.com. Tsukiji 4-11-1 (03-3541-6473).
6. If you are craving ramen, head to Wakaba 若葉. Wakaba has been making ramen for 50 years with a 2^nd generation cook. Tsukiji 4-9-11. (03-3546-6589).
7. Nakaei 中栄 is a 4^th generation shop serving up curry and beef hayashi. Tsukiji 5-2-1 building #1 (03-3541-8749). http://www.nakaei.com/
8. There are many standing bars for food along Shin-Ohashi Dori. Here you will find hormone don (grilled offal over a bowl of rice) at Kitsuneya きつねや, Ramen at Inoue 井の上, soba at Jindaiji Soba Maruyo 深大寺そばまるよ. Tsukiji Donburi Ichiba 築地丼市場 runs 24 hours and the grilled tuna cheeks is juicy and meaty.
9. Toritoh 鳥藤 is a 4^th generation shop serving grilled chicken over rice. There is a large blue noren with red and blue writing to the left of the entrance. Their retail shop is just around the corner. Tsukiji 4-8-6 (03-3543-6525). www.toritoh.com (Japanese)
10. Toyochan 豊ちゃん is a yoshoku restaurant famous for its omuhayashiraisu (ketchup flavored rice surrounded by a juicy omelet and topped with a beef stew).  Other popular yoshoku dishes include katsukare-raisu (tonkatsu and curry served over rice) and kanikurokke (creamy crab croquettes). Tsukiji 5-2-1 building #1. 03-3541-9062. http://www.tsukijigourmet.or.jp/11_toyo/#04 (Japanese – but great photos)

A post on sushi restaurants in Tsukiji Market.

Ivan Ramen

Ivan Orkin

Ivan Ramen

Dreams can come true. In the cold winter months, perhaps the most satisfying dish to be had in Japan is ramen. With almost 9,000 ramen shops in Tokyo, it is not hard to find one, but rare is the one where the noodles are handmade from scratch and where the chef is a graduate of the Culinary Institute of America.

Ivan Orkin, a native New Yorker, honed his culinary skills with some of America’s top chefs, including Andre Soltner who founded Lutece and celebrity chef Bobby Flay of Bolo, both famed New York restaurants. With an impressive resume like this, one has high expectations and Ivan does not disappoint.

Before opening his ten-seat ramen shop Ivan ate his way through hundreds of bowls of ramen, taking careful note along the way. Ivan Ramen opened in 2007 and ramen junkies touted his shio (salt) ramen. Soon thereafter bloggers touted his shoyu (soy sauce) ramen. And, recently, after participating in a tsukemen event with the city’s top ramen chefs, diners are coming in asking for the noodles to be dipped in broth.

Ivan also serves a unique mazemen with a base of soy milk, slow-roasted vegetables including tomatoes and garlic with chicken soup that is served with whole wheat noodles.

His standard ramen noodles are made on the second floor of the shop along with some non-traditional flour, as well as whole-wheat, and rye noodles. Ivan’s basic stock in his restaurant is made from chicken stock and a rich, fish-based dashi made from kelp, bonito, and dried sardines.

Aside from the fact that Ivan is the first Westerner to break the ramen glass ceiling in Japan, his restaurant stands apart from the others as it is brightly-lit, family-friendly, and boasts some menu items that stray from your typical noodle shop. The slow-cooked pork and roasted tomatoes over rice will have you swooning and for those with a sweet tooth, Ivan makes ice cream.

Sunkus, the convenience store, has sold instant ramen made by Ivan, selling 600,000 bowls, as well as his original onigiri and pork bowls.

As of this writing, Ivan was serving up a limited edition Mexican mazemen of noodles topped with black bean chili, onions, guajillo chilis, dried tomatoes, lettuce, Monterey jack cheese, with a chipotle chili broth. A great combination of flavors found in his native America and his new home, Japan.

The ever-curious chef is constantly tweaking his art through reading cookbooks, and challenging himself with new gentei (limited edition) noodles.

A bowl of Ivan’s ramen will open your mind to the possibilities that exist with ramen. He brings a unique perspective and culinary skills to the world of ramen. We, the diners, reap the rewards of his creativity and constant honing of his art.

Ivan Ramen, 3-24-7 Minami Karasuyama, Setagaya-ku, Tokyo, tel: 03-6750-5540, www.ivanramen.com 

This article first appeared in the American Chamber of Commerce Journal:

http://accjjournal.com/ivan-ramen/

Since then Ivan has opened his second ramen shop, Ivan Ramen Plus. Check out his website above for more deatils. Ivan also answered questions for us here.

Ivan’s newest shop is reviewed here by Robbie Swinnerton in The Japan Times.

Chef Q&A with Ivan Orkin

Ivan Ramen Plus

Ivan Orkin is the talented chef-owner of Ivan Ramen and the recently opened Ivan Ramen Plus. A Culinary Institute of America graduate who has worked with the best including Andre Soltner of Lutece and Bobby Flay. Ivan has been very busy with the opening of his second ramen shop as well as working on what will be the definitive book on ramen in English. His first book, in Japanese, tells the story of how his first shop came to be and is very interesting read. As a chef, he enjoys going out to eat in Tokyo and I always enjoy hearing about his favorite eats.

If you go to one of his restaurants, tell him that Yukari sent you! Ivan’s very down to earth and a great guy. Best of all, his ramen is amazing. The noodles are all made from scratch and the soups are clearly made by a top-class chef. Personally I always look forward to his gentei ramen, that are only on the menu for a short time. His creativity and palate is reflected in these dishes.

Cheese Mazemen

The Cheese Mazemen is the recommended dish at the Ivan Ramen Plus. Following is the description from his website.

“This the Ivan Ramen Plus take on cheese in ramen! Fish soup and shoyu base, (very little soup, just enough to facilitate slurping) with mozzarella, hokkaido white cheese, parmesan and edam cheeses. On top is Katsuo fish powder sprinkled with chive oil and pickled bean sprouts. It’s cheesy and gooey and great!”

Go hungry, better yet, go with a friend so you can order several dishes to share.

Ivan Ramen

Setagaya-ku, Minami Karasuyama 3-24-7

03-6750-5540

closest station is Rokakoen on the Keio line from Shinjuku station

Ivan Ramen Plus

Setagaya-ku, Kyodo 2-3-8, Tanbaya Building 1F

03-6413-1140

closest station is Kyodo on the Odakyu line from Shinjuku

http://www.ivanramen.com/ (in both English and Japanese)

Ivan Orkin

Ivan in front of his first shop, Ivan Ramen, holding a bowl of instant Ivan Ramen.

1.     Tell us about your second shop, Ivan Ramen Plus, and why you opened it?

My second shop is bigger, brighter and in a more accessible location.  The shop is a continuation of what I started with the first shop.  This time I started with an all fish soup as well as a dish with tons of cheese and thick noodles (which has been a runaway hit.)  I’ve since added a more traditional meat soup in a soy and salt flavor, with toasted wheat noodles.  I even do a riff on a Italian meatball on rice with a dashi inflected tomato sauce!  I decided to open the shop because I thought it was time to expand.  More people have a chance to try my food and I have another opportunity to challenge myself and cook more.  It’s been tremendous fun.

2.     Is there a difference between the two shops?

The first shop is a little bit more traditional in a variety of ways.  The ramen is a little more classic in structure, the shop is a typical ten seat tiny Tokyo ramen shop and it’s located in a kind of funky off beat location.  The new shop is larger (well, 16 seats, larger by Tokyo standards) much more modern and offers food that pushes the envelope a little bit more.

3.     Any good ramen that you have eaten recently?

I had a great bowl of ramen the other day at a shop in Kanda called Kikanbo which means literally the club that an oni or devil carries.  It’s spicy miso with both chili pepper and Szechuan pepper corns both of which you can vary the level of heat.  They have a ramen shop and 100 yards away a tsukemen shop as well.  I also love 69-n- roll and one (69 is pronounce roku, like rock n- roll) a ramen shop in Machida pretty near the train station.  It’s a legendary shop specializing in light ramen with chickens solely from Akita Ken (a prefecture in northern Japan).  There’s no talking, reading or laughing allowed, so be prepared to concentrate on the ramen, but it’s worth it!

4.     Any restaurant recommendations other than ramen that you’ve had recently?

I always love Tateru Yoshino in Ginza a French restaurant run by a Japanese Chef with a restaurant in Paris.  Its always very good and lunch is steal at 4800 yen.  The space has soaring ceilings, four star food and service and a relaxing vibe.  I also love Florilege, a newish French place in Aoyama.  This is also a steal at 4200 yen for lunch and around 10,000 yen for dinner.  The chef uses molecular techniques as well as more traditional ones, and is known for fabulous offal dishes.  They only do one sitting for lunch and dinner and then concentrate on the diner, so try to get a reservation at least a week or two in advance.  Definitely worth the trip!

5.     Can you explain the volunteer work that you and other ramen chefs are doing for Tohoku.

I have been participating in various volunteer efforts to help and heal the people of Tohoku.  I have visited a refugee center and cooked ramen for people displaced from the Fukushima region and more recently did a benefit dinner along with 40 renowned chefs from all over Japan.  More than 300 attended paying 200-500 dollars each to sample the amazing creations offered by the amazing chefs participating.  We all concentrated on building our dishes around the ingredients from Tohoku.  I am also building a website that will sell “virtual” bowls of ramen, and the money from each bowl will go to serving an actual bowl of ramen to people all over the Tohoku region. There are people suffering terribly, from the obvious, people that lost their homes and family and are living in shelters, to the  less obvious, the elderly that are living in their houses but still have no heat or running water.  There is still so much to do and we’ve only just scratched the surface.  I will forward the information on the site once it is ready.  All of the collected money will go directly to feeding those in need.  It’s going to be exceptional!

6.     Has your business been affected since March 11^th, rolling blackouts, etc.?

The first month was uncomfortable and scary, lots of aftershocks, fears of no electricity, everything was uncertain.  Things have since stabilized and business is essentially back, with the occasional inexplicable slow day.

7.     Your noodles are made from scratch. Any interesting noodles lately?

My new shio (salt) and shoyu (soy) ramen both use my toasted wheat noodle.  It’s a relatively thin noodle with a great toasted wheat aroma.  At both shops combined I am currently serving seven different types of noodles.  I’ve really become something of a noodle geek and never tire of experimenting.

8.     I have always been a fan of your gentei ramen. What is on the menu at the moment? What can we look for in the future?

I have several new dishes in the works.  One is a spicy miso cheese mazemen (a type of ramen with little soup and lots of stuff that you mix up furiously and slurp up) a cold chili sesame hiyashi chukka (cold Chinese style noodles) and a cold roasted tomato ramen.  I am working on new noodles for each dish.

9.     Do you want to mention your book?

Yes.  I’ve written a wonderful book all about ramen and what has made it the undeniable champion food of Japan.  Mixed in is how I took on the challenge of opening a ramen shop in Japan and all the experiences along the way.  Unfortunately I lost the publisher, which went out of business earlier this year.  I am currently searching for a new publisher and If anyone has any ideas….  In the meantime my book is excerpted in David Chang’s new magazine “Lucky Peach” which hits newsstands next week.  Have a look if you can!

10. Anything else you’d like to mention?

I plan on continuing my goal of offering the most delicious ramen I can make and offering it with a giant smile.  I hope everyone can make a trip to Ivan Ramen or Ivan Ramen Plus if they come to Tokyo.

Ramen Trends for 2011

The food trends with ramen are interesting this year. Most of it is evident by the recent posts on popular and new shops in Tokyo. To wrap it all up, following are a list of five trends that Shokuraku magazine (February 2011) issue highlights below. I have included the name of some of the restaurants where you can find these ramen. If you do a search on this blog the restaurant information should come up as they have been mentioned in a prior posting.

1. Clear soup made from chicken or pork bones.  These are often cloudy or murky but these clear soups are rich in umami and flavor.  Shops serving this style ramen include: Ramenya 69′N’Roll One, Menya Itou, Baisen Shio Soba Dokoro Kinjitou, Hongare Chuka Soba Gyorai, Ramen Hajime, and Niboshi Iwashi Ramen En.

2. Niku soba. Ramen packed with lots of meat on top, usually cha shu. In the case of Ramenya 69′N’Roll One in Sagamihara, Iberico pork. Shops include New Old Style Niku Soba Keisuke, and Mensoken Kanade Kurenai.

3. A big contrast from trend number one, the clear soups, are dorokei, or thick soups, almost like mud. These are often made from pork or chicken. Shops include Muteppou Tokyo Nakano Ten.

4. Tsukemen, the noodles and soup are served in separate bowls. The noodles are then dipped into the soup, much like some soba dishes are served. With tsukemen the noodles are usually thick and the soup is often very rich in flavor. Shops include Chuka Soba Tomita.

5. This final trend is very interesting. It is that more and more izakaya (Japanese pubs) are serving better and better ramen. While izakaya have been selling ramen for a long time what has changed is their sourcing for materials. As restaurants throughout Japan have been suffering recently some ramen shops have begun selling their noodles and soup to izakaya so that good quality ramen can be sold at their restaurants.

One shop that looks interesting to have a good bowl of ramen at an izakaya is called Shin. It specializes in the local food  of Kumamoto prefecture from the southern island of Kyushu. This izakaya is all about shochu, the local distilled spirit. Kumamoto is known for its komejochu or rice-based shochu. It is light on the palate and very food-friendly. One good brand to look for is called Shiro, and I suggest having it mizuwari, mixed with water and on the rocks. The soup is made from horse bones instead of pork bones.

Shin しん

Shibuya-ku, Ebisu Minami 1-16-5, Tachimura Bldg. South B1

03-6663-8731

18:00 – 22:30, closed Sunday

I hope this information is of help to readers of this blog. I come across so much interesting information on Japanese food, most of it in Japanese, that I would like to help get the word out in English.

2011 Top Ten Best Ramen Restaurants in Tokyo 2/2

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

2011 Top Ten Best Ramen Restaurants in Tokyo 1/2

Ramen Kiraboshi

The February 2011 issue of Shokuraku magazine lists not only the top ten new ramen shops in Tokyo, but also their selection of 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 ten to six.

10. Ramen Kiraboshi ラーメン　きら星

Musashino-shi, Sakai Minamimachi 3-11-13

0422-30-0233

11:30 – 15:00, 17:30 – 21:00 (or when supplies run out)

closed Thursday

http://r.tabelog.com/tokyo/A1320/A132003/13009991/ (Japanese)

The broth here is “dorokei soup” or a rich and hearty tonkotsu (pork bones). The noodles are thick and curly.

Niboshi Iwashi Ramen En

9. Niboshi Iwashi Ramen En 煮干鰮らーめん　園

Hachioji-shi, Yokoyama-cho 21-21

No phone

11:00 – 13:30, 17:00 – about 19:30 (or until supplies last)

closed Wednesday

http://www7.atwiki.jp/8ramen/pages/400.html (Japanese)

http://r.tabelog.com/tokyo/A1329/A132904/13091258/ (Japanese)

The broth is flavored with a lot of niboshi (dried sardines) for a seafood flavored stock. The egg based noodles are also popular for being very delicious.

Muteppou Tokyo Nakano Ten

8. Muteppou Tokyo Nakano Ten 無鉄砲　東京中野店

Nakano-ku, Egota 4-5-1

03-5380-6886

11:00 – 15:00, 18:00 – 23:00 (or until supplies last)

closed Monday

http://www.muteppou.com/mainmenu.html#1 (Japanese)

http://r.tabelog.com/tokyo/A1321/A132104/13114507/ (Japanese)

This is the first shop in Tokyo for the popular brand from Kansai (Osaka area). Muteppou is known for its rich tonkotsu (pork bones) stock. This is also on the list for top 10 new ramen shops in Tokyo.

Menya Shichisai

7. Menya Shichisai 麺や　七彩

Nakano-ku, Saginomiya 3-1-12

03-3330-9266

11:30 – 16:00

18:00 – 24:00

closed third Tuesday of every month

http://r.tabelog.com/tokyo/A1321/A132104/13040728/ (Japanese)

The shoyu (soy sauce) ramen is known for having a good balance, the noodles, the soup, and the toppings make for a perfect bowl of ramen.

Ramen Hajime

6. Ramen Hajime らあめん~Hajime~ 元

Itabashi-ku, Sakashita 2-16-11

03-5392-9567

11:30 – 14:30, 18:00 – 21:00 (or until supplies last) Tuesday – Friday

11:30 – 14:30 (or until supplies last) weekend and holidays

closed Monday

http://r.tabelog.com/tokyo/A1322/A132205/13090786/ (Japanese)

Come here for the shio (salt) ramen. The soup is a blend of chicken and seafood.

For the top ten best ramen restaurants in Tokyo 2/2:

http://foodsaketokyo.wordpress.com/2011/05/19/2011-top-ten-best-ramen-restaurants-in-tokyo-22/

For the top ten new ramen shops for 2011:

http://foodsaketokyo.wordpress.com/2011/05/18/2011-top-ten-best-ramen-restaurants-in-tokyo-12-2/

http://foodsaketokyo.wordpress.com/2011/05/13/2011-top-ten-new-ramen-restaurants-in-tokyo-22/

2011 Top Ten New Ramen Restaurants in Tokyo (2/2)

Baisenshio Soba Dokoro Kinjito

New Old Style Niku Soba Keisuke

Hongare Chuka Soba Gyorai Siphon

Hongare Chuka Soba Gyorai Toppings

Hongare Chuka Soba Gyorai

Muteppou Tokyo Nakano Ten

The February 2011 issue of Shokuraku magazine lists the top ten new ramen shops in Tokyo. 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 new restaurants.

3. (tied for third) Baisenshio Soba Dokoro Kinjito 焙煎汐蕎麦処　金字塔

Kita-ku, Akabane 1-62-5

03-5249-0355

11:30 – 24:30 (last order), open daily

http://www.hotpepper.jp/strJ000765396/ (Japanese)

The soup is based on both chicken and pork. The restaurant also does monthly specials.

3. (tied for third) New Old Style Niku Soba Keisuke 肉そばけいすけ

Koto-ku, Sumiyoshi 2-25-1

03-3846-1040

11:00 – 23:10 (last order), open daily

http://www.grandcuisine.jp/keisuke/nikusoba.html (Japanese)

These hearty bowls are loaded with sliced cha-shu pork.

2. Hongare Chuka Soba Gyorai 本枯中華そば　 魚雷

Bunkyo-ku, Koishikawa 1-8-6, Arushion Bunkyo Koishikawa 102

03-5842-9833

11:00 – 15:00, 18:00 – 23:00 (or until supplies last)

closed Wednesday

http://bond-of-hearts.jp/shop_gyorai.html (Japanese)

A very unique concept where the soup is dispensed from a siphon and the toppings are served separately (see photos above). While I prefer to have my ramen assembled by the restaurant (the whole reason for going out to eat right?) it is a curious concept and one I imagine brings in a lot of customers. The soup is a W or a blend of two types, seafood and chicken and includes kombu dashi.

1. Muteppou Tokyo Nakano Ten 無鉄砲　東京中野店

Nakano-ku, Egota 4-5-1

03-5380-6886

11:00 – 15:00, 18:00 – 23:00 (or until supplies last)

closed Monday

http://www.muteppou.com/mainmenu.html#1 (Japanese)

With branches throughout Japan this is the first shop in Tokyo. Muteppou is known for its rich tonkotsu (pork bones) stock.

The other top ten new ramen restaurants are at this link:

http://foodsaketokyo.wordpress.com/2011/05/12/2011-top-ten-new-ramen-restaurants-in-tokyo/

2011 Top Ten New Ramen Restaurants in Tokyo 1/2

Mendokoro Kei

Chuka Soba Ranchu

Menya Taika

Mensoken Kanade Kurenai

Menya Itou

The February 2011 issue of Shokuraku magazine lists the top ten new ramen shops in Tokyo. 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 new restaurants.

10. Mendokoro Kei 麺処　慶

Saitama-ken, Ageoshi-shi, Koizumi 69-8

No phone available

11:30 – 15:00, 18:00 – 21:00 (or until supplies last)

closed Wednesday

http://r.tabelog.com/saitama/A1104/A110401/11024040/ (Japanese)

Known for its miso ramen that is rich and thick in flavor. The miso is grilled with lard and a bit of sansho giving it a very unique taste.

9. Chuka Soba Ranchu 中華蕎麦　蘭鋳

Suginami-ku, Horinouchi 2-13-13

03-6319-1045

12:00 – 14:00, 18:00 – 24:00 closed Sunday and holidays

Saturday 12:00 – 15:00 (or until supplies last)

http://www.flickr.com/photos/53664757@N05/4973192598/sizes/l/in/photostream/ (map in Japanese)

http://r.tabelog.com/tokyo/A1319/A131903/13113532/ (Japanese)

The broth is flavored with niboshi (dried sardines) for a lighter flavored clear soup.

8. Menya Taika 麺や　太華

Kanagawa-ken, Yokohama-shi, Totsuka-ku, Totsukacho 16-1, Totsukana Mall 5F

045-871-0915

11:00 – 21:00, open daily

http://totsukana-mall.net/092.html　(Japanese)

The soup is based on chicken and soy sauce.

7. Mensoken Kanade Kurenai 麺創研かなで　紅

Fuchu-shi, Miyamachi 1-3-10

042-367-0272

11:30 – 22:00, open daily

http://www.mensoken.jp/index.html (Japanese)

The Kurenai ramen is made with rice miso and a blend of seven different noodles for a variety of textures.

5. (tied for fifth) Menya Itou 麺屋　一燈

Katsushika-ku, Higashi Shin Koiwa 1-4-17

03-3697-9787

11:00 – 15:00, 18:00 – 22:00 (or until supplies last)

closed Monday (if Monday is a holiday they will be closed the following day)

http://kiseki-dream.com/ (Japanese)

Looking at their menu one option is nokomen, or ramen in a rich-flavored broth. But what caught me by surprise is that shio (salt) ramen is served on Wednesday, Friday, and Sunday and shoyu (soy sauce) ramen is served the other days. Definitely looks like a place worth checking out.

5. (tied for fifth) Tsukemen Senmonten Mukyoku　 つけ麺専門店　無極

Nakano-ku, Maruyama 2-1-1

03-3338-9998

11:00 – 21:00 (or until supplies last)

closed Monday

http://r.tabelog.com/tokyo/A1321/A132104/13114501/ (Japanese)

The ramen and dipping broth are served in two different bowls, tsukemen-style. The noodles are thick (all the better to dip with) and the dipping broth is rich tonkotsu (pork bones) based soup.

The top four new ramen shops are at this link:

http://foodsaketokyo.wordpress.com/2011/05/13/2011-top-ten-new-ramen-restaurants-in-tokyo-22/

Ippudo Ramen in Ameyoko アメ横の一風堂

Ippudo Akamaru Ramen

Ippudo Shiromaru Ramen

Ippudo Ramen 一風堂

Taito-ku, Ueno 3-17-5

Tel. 03-5807-2772

11:00 – 3:00 (no holidays)

www.ippudo.com/index.html (Japanese)

Ippudo started as a small shop with only 10 seats at a counter in 1985 and now has locations throughout Japan and even in New York City. Ippudo is famous for its tonkotsu ramen. Very thin noodles that still have a bite to them. Other popular dishes besides the ramen include gyoza, fried rice, and rice topped with mentaiko (spicy cod roe). Ippudo has shops throughout the city.

Food & Wine Magazine’s 2009 Tokyo Go List

Tokyo

My contribution to Food & Wine magazine’s 2009 Go List for Tokyo:

Japanese chefs are dictating the world’s dining trends with their fierce devotion to seasonality and respect for aesthetics.

GINZA HARUTAKA

Chef Harutaka Takahashi may have a Michelin-starred resume, but he isn’t showy. He turns exceptional seafood into perfect sashimi and sushi in a simple space down the street from Tsukiji Market.
We loved: Anago (eel) broiled in a sweet soy-based sauce.

IVAN RAMEN

Native New Yorker Ivan Orkin faced skeptics when he opened a 10-seatramen counter in the Setagaya neighborhood almost two years ago. But now, ramen connoisseurs make pilgrimages to eat his homemade noodles doused in a chicken-and-seafood broth and topped with luxurious slabs of roast pork or nests of pickled bamboo shoots.
We loved: Whole wheat noodles with slow-cooked charred pork topped with a spicy sesame-and-peanut salad.
Insider tip: Ask for the gentei, or daily special.

KONDO

At this tiny tempura temple, baskets of seasonal vegetables sit on the counter waiting to be battered, deep-fried and served right out of the bubbling oil. Chef Fumio Kondo carefully monitors the temperature of the oil and the cooking time to create a delicate, crisp shell. He serves sweet soytsuyu dipping sauce on the side, but purists stick to salt.
We loved: Lacy nests of julienned carrots and Satsumaimo sweet potato.

TOFUYA UKAI

At this 100-year-old reconstructed sake brewery, the classic kaiseki courses, like seasonal sashimi and seared wagyu, are delicious. The highlight is soy in several forms, including decadent twice-cooked tofu and freshly made tofu simmering in a hot pot of creamy soy milk.
We loved: Deep-fried tofu spread with dengaku miso.
Insider tip: The gift shop sells jars of the sweet dengaku miso.

WAKETOKUYAMA

Revered chef Hiromitsu Nozaki owns several other places in Tokyo, but he likes to hang out behind the counter at his little kappo restaurant (a relaxed relative of kaiseki) in upscale Hiroo. Nozaki preaches the philosophy ofshun, or seasonality, as he assembles gorgeous dishes like uni-toppedshimeji mushrooms.
We loved: Abalone with kimo (liver) sauce and toasted nori.

Hot Food Zone: Kagurazaka

Once renowned for its geisha houses, this area near Iidabashi Station is now called “Petit France” for its many brasseries, bistros and wine bars. Also here are some of the best places to eat nearly every style of Japanese cuisine, like steamed dumplings at 50 Ban, tempura at geisha house–turned–restaurant Tenko and traditional sweets at Baikatei.

Where to Eat Near: Omotesando’s Shops

MAISEN TONKATSU

Hidden behind the Omotesando Hills shopping complex, this is a classic spot for humble tonkatsu: fried panko-breaded pork cutlets made from prized regional breeds like Okinawa’s red benibuta hog.

OMOTESANDO UKAI-TEI

At this luxe new teppanyaki restaurant, Venetian glass and European art set a fancy stage for chefs grilling extraordinary seafood, vegetables and marbled beef.

YANMO

Seafood from the Izu Peninsula, brought in daily, elevates the reasonably priced lunch specials at this excellent restaurant on a side street behind Comme des Garçons.

http://www.foodandwine.com/articles/go-list-2009-tokyo-city-guide