Ramen Column
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Two swords of clear soup and Dandan noodles made by a native of Hakata
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A new shop in Ebisu that inherits the business of the long-established Ogikubo ramen shop “Harukiya(春木屋)”
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Will plain ramen become more popular in response to the 1,000 yen barrier?
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Ramen Matsushin, a new successor to “Shina Sobaya” from about 20 years ago
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Enjoy the authentic Hokkaido and Kyushu ramen in Tokyo
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Sapporo Rokubo(札幌 六坊) @ Takadanobaba
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“Natsuya”‘s Chuka Soba(奈つやの中華そば) – everything was delicious, I ate and drank it all… it’s worth waiting in line for an hour to eat! This year’s top three were announced in January!
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I visited E-chan Shokudo many times because I was intrigued by the limited menu that was posted on SNS / I ate at E-chan Shokudo the most last year by far.
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“The 10 Best Ramen Shops”: Ramen critic legend Hiroshi Osaki selected five shops in Tokyo, while “big-eater kimono girl” Akiyo Nishimura selected five shops in Osaka.
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My favorite shop where I ate 9 times a year has opened in Tokyo / “Daruma Taishi Mugen(だるま大使 無限)”, a Hakata-style ultra-thin noodle with just the right amount of rich soup, opens in Shimokitazawa
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“Nikumen Nikomeshi Suzuki(肉めん 肉めし すず気)” is a shop that serves “triple‐cropping style” morning, day and night / The noodle soup, which doesn’t look like a morning ramen, is even more delicious than I expected!
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2024 Michelin listed shops for the first time have the word “ramen” in common, with increasing use of “there is ramen” in shop names