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.
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 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.
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.
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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):