Tokyo Table Trip

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當一個拉麵迷第一次在東京用餐時,會被很多選擇及很多指南書給弄昏頭。不僅有很多店家,還有各種不同風格的拉麵。我個人覺得,詳讀這些指南書所獲得的資訊量,遠超過選擇一間理想拉麵店所需。

這其實取決於你相信法國人(米其林指南)、在日本生活的美國人 (Ramen adventures) 、年度東京拉麵雜誌的本地拉麵權威們或是Tabelog 的公眾意見,還是 Tokyo table trip 的 Leo (我個人會選擇的烹飪智慧之源)。如果任何人能列出這五個機構的共識,將有助於縮短清單。我得把這歸功於 Ramen adventures 背後的傢伙,他從紅皮書的拉麵清單開始編制,再諮詢其他三個來源:他自己、 Tabelog 和年度東京拉麵雜誌,找出共同店名來縮短名單。這裡是他的方法和最終名單。
http://bestoframen.com/lists/the-definitive-best-5-ramen-shops-in-tokyo/

顯然,這個名單還沒有與 Tokyo table trip 的進行比較。我做的是將他的名單與 Leo Saito 在前一篇文章中所列出東京的 50 家最佳拉麵店進行比較。
東京美食:東京50家必吃人氣拉麵店【2018年最新版】

這個包含 4 家拉麵店的名單可以被視為簡化版本,能幫助任何希望再縮短名單的人。如果你是拉麵達人,我認為 Leo 的原始文章對於任何拉麵狂粉來說仍然是必讀的。

東京最權威的4大拉麵

SOBAHOUSE 金色不如歸 (SOBAHOUSE Konjikihototogisu)
這家店已經從郊區搬到了新宿非常便利的位置。唯一的問題是他們只在周一至周五開放,所以不符合我的周末用餐行程表,但我仍想辦法親自品嚐到了。金色不如歸的蕎麥麵非常精緻。湯頭味道鮮美,但我更喜歡 Tsuta 的湯。蕎麥麵非常柔軟。如果你剛好在這個地區,此地應該會是一頓美食。

◆金色不如帰
地址:東京都新宿区新宿2-4-1
交通手段:東京メトロ丸ノ内線「新宿御苑前站」徒歩5分
營業時間:11:00~14:00/18:30~20:00
公休日:星期六、星期日

山口拉麵 (Ramen Yamaguchi)
這是一個交通便利,營業時間又長的地方。他們的湯味道相當濃郁。但許多店因營業時間長,大師可能不在那裡,而讓其他工作人員完成所有烹飪。山口的品質非常好,但我是屬於看到大廚老闆才會放心的人。

◆Ramen Yamaguchi(らぁ麺 やまぐち)
地址:東京都新宿区西早稲田3-13-4
交通手段:JR山手線「高田馬場站」徒歩11分
営業時間:11:30~21:00
公休日:星期一

創作麺工房鳴龍 (Nakiryu)
排隊隊伍超長。別想著在營業時間快結束時才去,以為會比較少人。這個技巧在這裡沒用。我試了兩次。當他們的湯用完時,可能是在關門前 1 小時,就會停止讓客人排隊。即使在開放時間前 1 小時排隊,可能也還會有 15-20 人,主要是遊客。唯一的方法是在周一到周五開始營業之前就排隊,才能等待短一點。
這裡出名的是擔擔麵。擔擔麵最初來自四川,但我真的很喜歡創作麺工房鳴龍濃郁的味道。我喜歡湯的口感,感覺很清爽。通常,道地總是最好的。但是日本的四川美食已經過改良,以適應當地人的口味,我就是喜歡這種口味。

◆創作麺工房 鳴龍
地址:東京都豊島区南大塚2-34-4
交通手段:JR山手線「大塚站」南徒歩6分
營業時間:11:30~15:00/18:00~21:00(星期一僅白天營業)
公休日:星期二

らぁ麺すぎ本 (Ramen Sugimoto)
這個地方並非在人跡罕至的地方,但也不是太繁忙。你可以在下午去拜訪,直接進去應該會有空位。
我真的很喜歡這裡的叉燒肉,比較瘦,但又柔軟多汁。這裡的肉湯味道複雜,但也不會過度轟炸你的味蕾。我是在午餐時間快結束時去的,所以看到很多好料被都加進晚上的湯裡。我本來想要拍一張照片,但是因為害怕被趕走而作罷,雖然我已用完午餐了。
還有件小事,很多麵館都有推特。你可以追蹤他們的推特,查看最新假期公告及營業時間的變動。沒有什麼比不先檢查,結果到了才發現沒開門更糟糕了。當你找到其他餐館時,可能也超過其他餐館的營業時間了。以我為例,兩次拜訪樂拉麵 (Rakuraku) 都沒開,我才好好地上到了一課。 TTT 的讀者都知道樂拉麵在哪裡吧?

◆らぁ麺 すぎ本 (Ramen Sugimoto)
地址:東京都中野区鷺宮4-2-3
交通手段:西武新宿線「鷺ノ宮站」徒歩1分
営業時間:11:30~15:00/18:00~21:00(星期一僅白天營業)
公休日:星期二

這四家店都非常出色。這是一個個人湯頭偏好的問題。另外就是,店家位置和你願意等待一碗拉麵的時間。這幾間店都是醬油/鹽味,而不是豚骨或沾麵。所以接下來的部分是我對沾麵的看法。

東京及附近的沾麵店

沾麵是我最喜歡的麵條之一,我一直到處問哪可以嚐到最好的沾麵。沾麵和拉麵之間的區別在於沾麵店將麵條和湯分開供應。獎室溫左右的麵條,浸入比通常的拉麵湯更濃的熱湯中。

我知道有些人喜歡拉麵,也有很多人喜歡沾麵。我兩種都喜歡。事實上,我喜歡各種麵條,包括中國麵條及其在東西方的所演變出的不同變化。
我對沾麵的經常渴望是身心雙方面的。我喜歡碳水化合物和沾麵湯中濃烈的鮮味。

多年來,我都會從許多沾麵店中精挑細選幾家,並在有機會時去拜訪其中之一。讓我分享一下在東京及附近的三大沾麵站體驗。三家都離東京市中心很遠,所以除非你是一個挑剔的沾麵極客,否則並不推薦。此外,這三家商店都非常繁忙,所以先想好要點什麼,你得一次點完,不能加點。

道 (Michi) ──我無法用語言表達我對龜有這間小沾麵店的喜愛程度。它在不知名的偏僻地方。
實際上,我在這裡提到的店大部分都在不知名的偏僻地方。你必須專程去那裡而且要排隊很久。
道的麵條很特別而且是客製的。廚師看起來很年輕,但他的工作有很多可聊的。我喜歡麵條的味道和口感。表面非常適合浸入湯中後夾起食用。這與意大利麵是相同的概念。不同類型的意大利麵是為各式濃淡不同的醬汁而設計的。這裡的湯,由雞肉、鰺魚湯和豚骨湯製成,上桌時非常燙。而我喜歡麵條和湯以對的溫度供應,特別是在寒冷的一天。不好好在最佳時刻品嚐麵條是一種罪過,所以最好只拍一張快照或根本別拍照片。湯頭很輕淡,但沒有犧牲口味的深度。
在此分享一個小竅門。在開店之前到達是最好的。道的操作是每批 8 個用餐者。每一輪都放 8 個客人進來,為他們服務。所以隊伍每批次都會減少 8 人。周一至周五排隊也許不用像周末那麼久。
另一個不錯的選擇是在營業時間的尾段去拜訪。應該可以進去而且不用排那麼久。不過,風險是他們可能已售罄,所以不要太接近關門時間才到。這是從東京中心出發的長途旅行,所以你會不想空腹回來的。

◆Tsukemen 道(つけ麺 道)
地址:東京都葛飾区亀有5-28-17
交通手段:JR常磐線「亀有站」徒歩2分
營業時間:11:30~18:00頃
公休日:星期一、星期二

麵屋一燈(Menya ittou) ──我喜歡這種搭配雞白湯 (tori-paitan) 和海鮮 (gyokai) 的沾麵。雖然麵屋現在在香港和曼谷有分店,但仍有所不同。香港的那間很貴。要煮出最好的湯,這不僅是花費最長的時間就能辦到。以雞肉為基底的雞白湯,很容易搞砸,當出錯時味道真的很不好,很需要技巧。除了豬肉餡料外,麵屋還有真空低溫烹 (sous vide) 雞肉和雞肉丸。雞肉丸也有軟骨增加了質地和脆度,類似於烤雞肉串店裡的燒烤雞肉丸(tsukene)。
所以,要嘛在開店前到達,要嘛在結束前拜訪,就能避免午餐時間的高峰期。 東新小岩(Higashishinkoiwa) 不是很靠近東京中心,所以你不會想浪費時間,錯過品嚐一碗麵屋一燈著名沾麵的機會。新小岩 (Shinkoiwa) 附近沒有其他我想得到的建議活動。

◆麺屋一燈
地址:東京都葛飾区東新小岩1-4-17
交通手段:JR総武線「新小岩站」徒歩3分
營業時間:11:00~15:00/18:00~22:00
定休日:不定時

千葉縣松戶市的富田 (Tomita) ──松戶是千葉的一個小城市,可是更遠,但別因此絕望。如果航班在早上抵達,你可以從機場出發時順路經過富田;如果是傍晚航班,你可以抓一下時間,在下午前往機場時順路經過。在這三家店中,以我的經驗,富田要排更久,可能要兩個小時以上。這裡的排隊系統有兩道程序。先排隊,等待早上 8 點開始分發號碼牌,店家會讓你知道該回來的時間。當你再回來時,等待時間就不會太長了。富田也是採用客人批進批出的作法。店家會如同高級餐廳一般注重細節,精心準備每一碗麵。
就個人而言,如果不考慮等待時間,我最喜歡富田。經過漫長等待後的獎勵是精心製作的精美沾麵。湯頭濃郁又柔順滑膩,裡面裝滿了豬絞肉。湯頭濃厚到麵條不會沉下去。
然而,由於湯中的柚子皮,味道感覺不會很重。最後還可以再加肉湯,口感很清爽。我喜歡麵條的味道,連湯帶碎肉一起喝時也特別美味。
關於富田有個有用資訊,距離本店一個街區有另一個叫富田中華沾麵 (Chuka soba tomita) 的分店。這裡的排隊隊伍短很多,而且開門時間也早很多。雖然我會說去主廚自己準備每一碗的本店,本身就是一種體驗,但是富田中華的沾麵也非常值得尊敬,而且對於大多數用餐者來說,它與本店味道相差無幾。至少,你可以猜到富田著名沾麵的想法。如果你食量大,甚至可以在正式午餐之前品嚐一碗最小碗的。或如果你不能等,那就去這個分店吧。在成田機場也有富田,那是不挑剔又想一瞥名店風采的美食家選擇。成田分店的品質不適合挑剔的美食家。

◆中華蕎麦富田
地址:千葉県松戸市松戸1339
交通手段:JR常磐線「松戸站」徒歩4分
營業時間:11:00~15:00
公休日:星期三

◆松戸中華蕎麦 富田食堂
地址:千葉県松戸市松戸1239-1
交通手段:JR常磐線「松戸站」徒歩2分
營業時間:10:00?翌0:30
公休日:無公休

很多國際美食家都在談論一部叫做拉麵頭 (Ramen head) 的紀錄片。某些人在看完這部電影後決定拜訪這部紀錄片中的那些頂級拉麵店,想創造出與壽司橋次郎 (Sushi Jiro) 追求極致的相同效果。
沾麵裝滿了所有的好東西,但在這要提醒你,過多的鈉會帶給心臟和腎臟壓力,所以並不適合所有人。
再次重申,雖然我吃過很多很多的拉麵,但我算不上是拉麵或沾麵專家。我注意到許多 TTT 讀者肯定在日本有很多用餐體驗,所以如果不介意,請不吝分享個人的啜麵體驗。

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guest

SOBA HOUSE Konjiki Hototogisu is now 11-2 and 6-8 weekdays only. I arrived at 7:20 last week and they'd already stopped accepting new diners.

大约一个月 ago

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Leo Saito

chief editor, TokyoTableTrip

Thank you for the information!
I have corrected the business hours in the article!

大约一个月 ago
Eab8dbbd 6732 4948 b852 ca447c818547

localtaste

@guest I’m so sorry to hear so. This is why I also suggested checking before going. Although we try to make sure the info is correct at the publishing time, some changes or special holidays are possible. For popular shop, the safest strategy is to queue before the opening time.


One trivia is many of the noodle shops are on Twitter. You can follow their twitter to check the update on their latest holiday announcement and opening hours. Nothing worst than walking in without checking just to find the shop is closed. By the time, u find alternative restaurants, it might pass the opening hour of other shops. In my case, I learned my lesson the hard way by visiting Rakuraku twice to find that it was closed on both counts. Any TTT reader knows where Rakuraku is?”

大约一个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

Sorry, dinner is from 6:30. Arrived at 6 today and 16 people queuing already. Also check Twitter - https://twitter.com/ptwgqjbfwgjw - before going. Went one day in December and they were closed for "staff training".

大约一个月 ago
Blackglasses1

Menchikatsu

Something I think is very helpful to know: Note when a ramen shop has a policy of, "we open until the soup runs out." You arrive hours before they close, only to be turned away because they've stopped the line or tickets. I've taken a long train to a place that even turned off the lights hours before the 8pm close time. Too many people naively think they can just casually delay and walk in.

大约一个月 ago
Eab8dbbd 6732 4948 b852 ca447c818547

localtaste

I went to Tomato 15 mins after their opening and the line has stopped. I had to go back to Tokyo. I went back again once again at the opening hour. Still, they sold out right before my spot on the queue. I went again for the third time 15 mins before the opening time so I got in 1 hours later. While in the queue, I saw many Japanese who came later and got turned down.

I also went to ichibiki in Nagoya at 8:00 and they stopped giving out queue ticket although they opened at 11:30am.

Even casual restaurants are not so easy in Japan.

大约一个月 ago
Blackglasses1

Menchikatsu

I had a troublesome experience with Tomato. Although I made it in line, it moves incredibly slowly. And I had to get to my entrance time at Ghibli Museum (3 hours later). Asking the lady if I would be able to get in within a certain time, all she did was smile, nod, and kept saying 'sumimasen' like a robot. I was with a person who could perfectly speak Japanese, just trying to get some reassurance. After waiting far too long before leaving, I was forced to go, or risk being late. Although I am curious about their curry, I don't like how they ignore people with a rehearsed response.

On a lighter note, the funniest line I've been in, is what felt like 100 people outside of Centre The Bakery, waiting to buy a loaf of bread. It was hot and sunny, but these ladies would brave the weather with their umbrellas, to get that superb bread.

Other places where I did not expect such a long line: Bongo Onigiri, Gyukatsu Motomura (not worth the wait), Cicada for a patio seat. Kamejuu in Asakusa, over an hour for anko buns during sakura season. Turned away from Tom's Sandwich in Daikanyama, just after opening. Their reason: we ran out of bread... many hours before they close. Told to come back tomorrow before opening, but still not a guarantee.

Kakigori has a weirdly cult like culture of waiting in Tokyo. Himitsudou is a waiting line like I've never seen. Kooriya Peace also a very long wait, and you don't even get to eat inside unless you go early. I've seen a man wait for Hachiku over 2 hours... in the rain. And I've heard nightmare stories about Shimokitazawa Chaen, a ticket lets you come back... tomorrow. Hahaha.

A few other well other well known long lines: the menchikatsu at Satou Kichijoji, the original Narikura, Hannosuke's tendon, and ofcourse Tsuta with that early morning ticket system.

大约一个月 ago
User default d6f8776075bbcbf91b3886fd7b0aeb86c94956e290bd9b9223466618a8cd47a2

guest

Tomato was really disappointing for me. They have like 4 tables for two/four but they don't make people share tables. I must have waited for around an hour and in the end my curry was burnt and expensive.

大约一个月 ago
Eab8dbbd 6732 4948 b852 ca447c818547

localtaste

@guest I felt sorry that you didn’t enjoy your meal at Tomato.

@menchikatsu you are the master of queueing indeed.

It’s very helpful to visit with someone who speaks perfect Japanese. However, if you ask me, the reply to your question from that staff at Tomato was a ‘no.’ In culture that highly value harmony, it’s very subtle. After 40+ year experience with Japanese, as I thought I understood Japanese, I sometimes realize that I never understood it at all

https://cotoacademy.com/how-to-say-no-in-japanese/

https://youtu.be/Lge9yQj7kLI

I hope you feel better about that staff at Tomato.

大约一个月 ago
Blackglasses1

Menchikatsu

Hi. Thanks for the insight on subtle language nuances.

I am clearly not a master at lines, as I wouldn't arrive late, and get stuck waiting if that was the case, haha.

In the case of Tomato Curry, I would have appreciated a bit more 'caring' human treatment, in an attempt to help a little bit on the part of the lady. I believe she might be the chef's wife. As a customer, you've invested in waiting a long time in line for them, the least she can do is speak to us for a few seconds. Rather than just leaving people in line with no answers. After her brief nod and apology, she wouldn't listen to anything else we asked, quickly walked away, and went back inside. Basically ignoring us. At most, she might gesture her hand, to please wait in line. And it was a Japanese speaker with me, who was trying to talk to her. I've never encountered this level of casually dismissing someone in Tokyo. I waited 2 hours, and was treated like this, before I ran out of time. Apologize, as I realize I am now ranting. Mostly all the waiting line establishments I've gone have been very professional, or at least kind. I value kindness.

大约一个月 ago

ChuToroZuke

Nice article and thanks for yet another valuable contribution that is easy to read and follow!

I primarily used Leo san's list in my research, some of the recommendations from the main board, and also a website and app called Ramen Beast Abram Plaut (he brought over Mensho to San Francisco; Mensho Tokyo, which got imported back to Tokyo as Mensho San Francisco).

I managed to try several ramen restaurants during September 2018 and February 2019 (a bit more than usual) and quite enjoyed my experiences, although nothing from this list. I have yet to try tsukemen.

I remember seeing the instant noodle version of SOBAHOUSE Konjiki Hototogisu at 7-Eleven in Shimokitazawa before my Sushi Fukumoto dinner. Wanted to try them but ended up going to Mugi To Olive instead by Ginza after some shopping.

大约 2 个月 ago

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Eab8dbbd 6732 4948 b852 ca447c818547

localtaste

Thank u again for your kind words. I need to give TTT chief editor the credit. My original drafts were usually collections of scattered thoughts with lots of errors and typos.

In Japan or for Japan food, Leo is my go to source of info. He got hit only refine taste but also extensive dining experience.

Personally, I found mensho’s tori paitan quick thick and it reminded me of Tenkaiping in Kyoto. If u like thick soup, u should give Tonkotsu Baby in Amagasaki, Hyogo a try.

Do u like spicy noodles? I don’t think many people covered it so my next part would talk about shibire noodles. Please stay tunes.

大约 2 个月 ago
大约 2 个月 ago

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Blackglasses1

Menchikatsu

What do you think of the 'ramendb' website? I've been referring to it for a very long time.

@localtaste
I have a couple odd case stories to share, regarding the 3 different ramen shops that have been awarded a Michelin star. The first 2 are a bit similar.

Nakiryu (Aug '19)
I actually just stumbled upon it while walking through Otsuka. Was early afternoon, and not many people waiting. Lucky me. I ordered the tan tan men. I noticed something strange... a familiar flavor, that I've had in a very particular situation. And then I realized. When I was younger, I used to buy those premium/expensive instant ramen bowls, the kind with an actual piece of thick chashu inside. There was a soy sauce package with oil in it. And it struck me, the soup here had this undeniable flavor. Am I saying Nakiryu uses a premade sauce for its base? I can't confirm. I can only state, that I could not deny this synthetic taste, being that I knew it so well. After leaving, I bought an instant Nakiryu cup at the 7-Eleven down the street, as a gift :)

Konjiki Hototogisu (Aug '19)
The seabream and clam shio ramen is not bad; light and delicate. However... why this dried green stuff?! It tastes virtually identical to what you get, in a plastic container of instant miso soup. The kind that has the dried seaweed in it, that you hydrate with hot water. I can tell really no difference. Why go through all the trouble to make this dish, and distract it with something that turns it into instant soup. If I go again, I'll get the options with actual fresh green onion or white negi.

Tsuta (summer '17)
When I went, I thought it had a legitimate case argument for the star criteria. Everything sort of came together nicely, and balanced very well. I felt a lot of depth to it, and recognized how thoughtfully arranged it was. Since they've expanded into an international chain, I've not been again. Though I've not heard great things about any of the branches outside Japan.

Basically, I think this is what happens when a place becomes so famous, that they start thinking of ways to 'produce' their food, more cost effectively and efficiently.
You've "spent decades chasing the perfect xiao long bao"! No doubt you've noticed the difference at Din Tai Fung, from the original shop before they became famous, to when they rapidly expanded and the soup became more and more weak/bland tasting.

Well, thank you for taking the time to read my observations. I might, ofcourse, simply have a really poor palate :D

大约 2 个月 ago
Eab8dbbd 6732 4948 b852 ca447c818547

localtaste

@menchikatsu I didn’t check ramendb. Actually, I didn’t look at Michelin or other guidebook much in general. For this article, I thought it would be interesting to get a consensus from different sources to compare with Leo’s list. Ramendb slipped off my mind. There’s also Ramen beast which my friend likes to check.

Thank u for sharing the experience from your visit. As in the title, this is ramen consensus among 4 ramen authorities. Among these 4, I would put weight on Leo and Ramen of the year.

It’s the case of famous restaurants. In fact, they are best before they become too famous. They worked really hard and got noticed. For Japanese food, I believe in small refined operations to get the best result.

For some cuisine like some French restaurants, small restaurants can’t get the economy of scope and scale to get best result. Of course, French home cooking is another story.

Din tai dung is probably the most standardized among all chinese chain. Having said that, the variation is there if u compare to the best mom and pop restaurant. What we called xiao long bao was actually Nanjing Tang Bao. The real xiao long bao got thicker skin.

I’ve just eaten lots of Tang bao in South east of China during part of my journey for Min cuisine.

大约 2 个月 ago
Eab8dbbd 6732 4948 b852 ca447c818547

localtaste

@menchikatsu besides tsukemen, I got my personal favorite too. But I dare not put it in this article since it would be an overstatement to claim myself as a ramen authority. Although I’ve been eating lots of ramen, I have a feeling that there are real ramen experts out here. However, if I were to share my best non tsukemen experience, I would pick ‘Rocking Billy Super One’ in Amagasaki, Hyogo.

大约 2 个月 ago
Blackglasses1

Menchikatsu

Thank you for replying to my notes localtaste.

This list Mr. Saito has compiled is indeed amazing and comprehensive. I don't expect to be able to visit them all in one lifetime.
A couple on it I was able to check off though! Yakumo and its fabulous wontons, though I miss the old location. I'm a big fan of old school places like Kiraku. I took an older relative to Ogikubo once, to try Chukasoba Harukiya. Their reply: "Tastes better than Tsuta, better than Itto, better than... etc..." Haha.
I'm planning to head west and try Shibata and Rage sometime.

One shop not mentioned, I would like to bring up, is the niboshi heavy Ramen Ibuki. In contrast with Niboshi Iwashi En, that has a lighter more clean broth, I was thrilled by Ibuki's ridiculously over-concentrated niboshi mixture. Some other people in line with me were hardcore ramen hunters, who had travelled over an hour to get here, ate in 10 minutes, and trained back :D Completely goes against what Michelin would like, but I think that's its appeal, the daringness and overkill.

Two more important ramen bloggers, who I'd like to credit, though probably most people nowadays have never heard of. One is Rameniac. And another named Exile Kiss. I don't believe they've posted anything most of last decade, but very insightful reviews of ramen shops, back in the day, when shops like Jiro were still king.

A note on Tomita. Thank you for the call info below, from a few months ago with the previous 'guest'. I noted their twitter keeps up a portrait of the late great Yamagishi-san. My most memorable ramen meal of my life, was visiting Taishoken, and meeting Yamagishi-san, while he was seated at his favorite outdoor table. Tomita being the greatest apprentice, I've always wanted to go, but it's been difficult getting out there so early for tickets. Hopefully, this new reservation policy will make it possible for me. If not, I was planning to spend the waiting time in nearby Shibamata, and pretend I'm in a Tora-san movie.

大约 2 个月 ago
Eab8dbbd 6732 4948 b852 ca447c818547

localtaste

@menchikatsu I think u might wanna recheck info if my latest info (accurate at 7 months ago) if it’s still valid this year. Just check their twitter. Most ramen masters are on Twitter.... I think.

大约 2 个月 ago
Blackglasses1

Menchikatsu

Thank you @localtaste. I'll be sure to check again before going.

大约 2 个月 ago

localtaste

@guest thank u so much for your feedback. Your experience will help follow diners in this board.

I don’t think it’s hurt to try calling at 9:15am. It really depends on the staff whether he would answer at 9:15 or not. I also tried calling earlier from 8:30am last Monday but nobody picked up the phone even at 9:30am. The seats are gone very quickly like u said. So I don’t think walking in would work anymore for weekday. For weekend, if I were to go buy the ticket in Matsudo, I will go before 7am to avoid disappointment.

I’m also attaching the most update official info here. Again, thanks for everybody who chips in useful info.

9 个月 ago

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localtaste

中華蕎麦 とみ田: 真不好意思. 周末的时候你要从7点排队. 要不然他应该卖完了.

从9点半星期一到星期五你可能打电话给他约订. https://twitter.com/tomitahonten

9 个月 ago

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