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Mendokoro Hanada/Kanda
麺処 花田/神田

This place was a lifesaver and was open late one night during the big snowstorm of 2014. Only have a picture of the ramen (miso tsukemen, not my favorite but beggars (furriners walking around at night in the middle of a snowstorm looking for food) can't be choosers) - the outside of the shop was too messy and cold to take a picture. Also pictures of Chuo Dori in Akiba in the snow, plus my new hotel home when I visit Tokyo, the Comfort Hotel Tokyo Kanda.

Menya Ishin/Kami Osaki

Ah good to see another ramen place in the old stomping ground. There's also a couple new ones down the other side of Meguro Dori going west past the station but those will have to wait until next time. Nice new clean interior, good Tokyo style shoyu broth. Certainly respectable but not worthy of a special trip. Have included some nostalgic pictures of the old neighborhood. Well-regarded on Supleks.

Ichiran/Hong Kong

Ichiran on Jaffe Road in Causeway Bay is the first Hong Kong outpost of Japanese ramen chain Ichiran (small wooden booths). It opened in the summer of 2013 and still sports long lines. The ramen was exactly the same as in the Tokyo branches, a long wait outside and little wooden booths inside. Menu paper in multiple languages.

Ichiran also opened a factory/store/museum "Ichiran-no-Mori" in Itoshima, Fukuoka in July of this year.

Yoshu Shonin/Shinbashi


Updated review Nov 23 2014 - they also now have a Premium Suratanmen, at least at the Shimbashi branch (again with either thick or thin noodles) that was excellent:

A novel concept at a chain ramen shop that is known for constantly bringing out new products: Yoshu Shonin's Su-Ra-Abura-Men. This take on both suratanmen and abura soba together is creative and tasty - it has a very vinegary and peppery taste, just like the regular suratanmen that Yoshu Shonin is rightly famous for and that several people including this page have reviewed in the past. They actually started selling this last July but I just got around to trying it recently. The regular suratanmen is a good balance of the various flavors (necessary for this type of dish), and the su-ra-abura-men tastes just like the full soup dish only with the broth removed, and therefore a even a bit stronger of a taste. The pork is a bit on the scanty side, but the onions and menmas are there in full force. However the more novel (and in my mind most important) addition is that you can now choose whether you want the regular straight thin noodles (like the suratanmen) or now (as with several other Yoshu Shonin dishes) whether you want the new toshomen (刀削麺, thick hand-cut noodles). The variety of the dishes that Yoshu Shonin has means that you can actually treat a visit here like a trip to a real restaurant, have several dishes to share (I also recommend the black vinegar chahan, 黒酢炒飯) and make a real meal out of it. The Shimbashi branch has a couple of tables, but not all branches do.

Shop Home Page
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Sumo Ramen/Montreal

Edible, filling, crowded, large menu, good service, not authentic, no tonkotsu, decent, not spectacular.


Gonokami-Seisakujo is technically in Shibuya Ward, Sendagaya, but it is a short walk from the east side of Shinjuku Takashimaya.

Note that this trip was in the middle of the worst snow ("worst" = 4-5 inches) that Tokyo had seen in a long time.

The review/discussion here says it all (Silverjay on Chowhound went there first and discovered it):

Ramen Champion/Hong Kong

It had been at least a year since I did any serious ramen hunting in Hong Kong so on my most recent trip I decided to go to the (then recently-opened) Ramen Champion in Hong Kong, near the Jordan MTR station. Ramen Champion is a "ramen themepark/stadium" in the basement of an office building, loosely based on similar setups in Japan. Shops rotate frequently, the ones present at that time included:

Minami Aoyama
Bishamon Rei (毗沙门 零)
Muso (無双/无双)

Bishamon Rei and Muso are still there. Note the picture of Yamagishi-san on the display board in the first attached photo. I was able to eat at Minami Aoyama and Bario over the course of two days. Of the two I found Bario (the last picture below) the better, much like many of the Jiro-like clones - but very garlicky with the sour raw bite that comes from a huge amount of fresh garlic. All these shops generally seem to want to project that they are Japanese, or descended from shops in Japan.

There does not appear to be an English web site for Ramen Champion. However decent English is generally spoken throughout the place as in most areas of HK. There is also a Ramen Champion in Singapore. Check the link below for the shops that are currently there: