Japanese Fish Noodle Umi no Chikara (ウミのチカラ) is a fish ramen specialist in Akihabara, Tokyo. From silky sea bream ramen to spicy shrimp ramen, they got you covered! Japanese Fish Noodle – Starting with Sea Bream The soup in their signature ramen is purely water and sea bream (tai). Many Japanese believe that sea bream is the most delicious fish out there. The soup properly harnesses this sea bream. But for the seasoning, they don’t borrow from the sea. It comes from the mou
Chukasoba Takemura (中華そば 竹むら) is relativly new to the highly competitive ramen in Meguro scene. They serve a high-quality chicken-based ramen and a pristine flying fish ramen. High-Quality Chicken Ramen In the broth, they use premium Daisan chicken and kelp that’s been boiled for 10+ hours. With the addition of a light soy sauce seasoning and pi water, the end result is a flavorful and fine-tuned chicken ramen. Ajitama (Egg) Chukasoba: ¥850 They use classic toppings but with
Men to Mirai is at the top of the Shimokitazawa ramen world. Their original fish broth is only surpassed by their excellent, distinctly chewy noodles. Delicate Ayu Fish, Chicken Broth Jun Teuchi Men to Mirai only has 1 ramen choice. But it’s all you’ll need. Its salt seasoning is mineral-heavy and uniquely includes Kuranomoto sake and ayu fish oil. The ayu makes for a sweeter broth and lends a fishy zing. But it’s not overly fishy and the chicken that’s also in the broth adds
If you want old-school ramen in Ebisu with a twist, check out Ozeki Chukasoba. This shop is adored by locals and is very close to Ebisu station. All their ramen starts at ¥830! Chukasoba – their Top Dish Their most popular dish is “Chukasoba”. Ozeki keeps it old-school, as “Chukasoba” means “Chinese noodles”. Chukasoba with egg: ¥930 The broth has a light soy sauce flavoring and includes chicken from Koushu, Yamanashi and premium pork stock. The vegetables are “gently” boile
Ramen Emoto (らーめん 恵本将裕) is the perfect introduction to Niboshi Ramen (dried fish ramen). Tucked away in the backstreets of Naka-Meguro since Sept 2014, they take their craft very seriously. Epic Wall Art Emoto-san, the man behind it all, is actually from Kyushu – best known for rich tonktosu ramen. But it was in niboshi ramen that he decided to make his mark. Niboshi Ramen – Shoyu Niboshi is dried sardines. At Emoto they use 3 types of sardines and 1 type of horse mackerel.
Cool yourself down with a bowl of ice cold ramen – perfect for the humid Tokyo summers. At Pour Cafe (プルー カフェ) in Ginza, the soup stock is literally part ice cube! Ice Cold Ramen Pour Cafe does a Yamagata prefecture style soy-sauced based cold ramen. But Pour Cafe takes it to another level with the giant ice cubes. At Night The ramen broth is salty, including the ice cubes, carrying a fairly strong fish taste. But it’s a soothing meal when it’s insanely hot out. Day time An
Don’t be surprised when you find a whole fish in your ramen bowl at “Ayu Ramen”. Located in Futako Tamagawa, Tokyo, Ayu Ramen only serves their whole fish ramen at night, giving it some mystique. Ayu Fish? Naturally, the fish they use are ayu. In Japan, ayu are beloved for their sweetness and can be eaten whole, bones and all. Ayu doesn’t have that fierce “fishy” taste either. But it’s still a fish. In order to bring out the fishy flavors, the ramen’s shio broth is kept ligh
Ayu Ramen (鮎ラーメン) is a cozy 7-seater ramen shop in Futako-tamagawa that serves delicious ginger ramen. They actually call it “ginger soba” (shouga soba) but I’d say it’s closer to ramen. And it’s freaking amazing…especially if ginger is your thing. Ginger ramen (soba) is the only item available at lunch. They change it up at dinner, when they only serve their “ayu ramen”. This distinct ramen has a whole fish in it – an ayu fish (also known as sweetfish). Be warned that Ayu R