Not counting Wagamama and the airport, AFAIK there are only two places to get ramen in Amsterdam and this is it: Le Fou Fow, on the second or third floor depending on how you count, of the Dun Yong Chinese supermarket in the mini-Chinatown street that Amsterdam has. Broth was on the light side, and the toppings and noodles were a bit sparse. A few old ramen magazines laying around. The poor chef has to cook, collect dishes, clean tables and wait on customers all by himself. So plan for an hour. I hope he is at least breaking even. The other place, which I have not been to, is a Japanese izakaya/yakitori-type place that has ramen only on the weekends: Hakata Senpachi.
Was in London for a couple weeks recently, then Amsterdam. Here are some articles that talk about the recent ramen revolution in London:
And here are my pics of Shoryu, Tonkotsu and Bone Daddies.
Of the three I would rank them in order for my taste from best down as Bone Daddies, Tonkotsu and Shoryu. Shoryu's pork slices were as thin as possible and they make you pay for the same "regular" toppings that other places include. Shoryu has a "cafeteria" vibe going on - they will probably be the first to become a chain. The restaurant in the Mitsukoshi might be a better choice in that area. Of Bone Daddies and Tonkotsu, Bone Daddies was more spacious and the soup was richer. Tonkotsu was very cramped but the portion was a bit bigger. At Tonkotsu you can optionally sit at the ramen counter but due to the high counter height there isn't much to see. Bone Daddies provides a water picture and is near Burger And Lobster if your cholesterol level isn't high enough afterwards. And all are expensive (but on par with NY, but perhaps 25-40% more expensive than Tokyo ironically) - these bowls average 9-13 GBP each (15-20 USD). And the ingredients don't contribute to the price as much as rent does. In Tokyo many the best ramen shops are sort of the reverse - they get cheap real estate in the suburbs and charge reasonable prices and then have lines around the block all day every day, and they build customer efficiency into their model (no empty seats, no dawdling).
Have a bunch of outside-the-US European reviews to post, but here is some info on an inside-the-US shop not too far from where we now live in in NJ. Many restaurants in this area of NJ will be small shops in "strip-mall" or "mini-mall" style buildings. Also this area has a (relatively) high population of Chinese (mainland, Taiwan, HK, etc.) and Korean residents (among other backgrounds). Rai Rai Ramen is a small shop which has a bit of Taiwanese bent and has mostly noodle dishes.
For outside Japan and outside NY or LA there Hakata-style is good. The proprietor will ask you whether you want "generation 1" or "generation 2" when you ask for the Hakata ramen - be sure to ask for the "generation 2" as that is the more fatty and creamy one. My recommendation to the shop would be to make the Hakata ramen a true Hakata experience and substitute somen-style wheat noodles for the plain generic curly noodles. Also put out fresh garlic, beni-shoga and a sesame seed grinder.
Yelp reviews with pictures: http://www.yelp.com/biz/rai-rai-ramen-north-brunswick
Again courtesy of my friend K-san (in Tokyo)...
The above blog post has a list of most of the popular Ramen Jiro branches and the weights of the non-soup portion of the serving.
The "winner", coming in at 1139 grams (2.5 lbs) is the Hachioji branch, near Keihin Horinouchi station.
Reviewed here back in 2007:
A new shop located on Komazawa Dori, near the Starbucks and umpteen horumon places near Ebisu Station. Same general shop layout, machine and advertisement format as Mita Seimen Sho down the street to the west, leading me to think that possibly the two shops are related, although I have no direct evidence of that. Opened in February and gave special discounts for the first week or so. Medium-thickness tonkotsu ramen with just a bit of shoyu in it. Volume good. Broth was so-so. The noodles were like spaghetti, slightly translucent and extremely straight, all sticking together in parallel as they come up from the bowl. The Pork was cold-cut, relatively little fat, but unspectacular. Interesting and maybe adds another tonkotsu place to the Ebisu ramen scene but not worth a special trip.
Update 2013-06-08 - Tairyuken has a new Jiro-like "stamina dish" that comes with free rice if you want it. Initial indications from the team is that it is ma-ma...
Amasan blog page