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When a ramen fan dining in Tokyo for the first time, it must be extremely confusing with lots of choices and also lots of guide books. There are not only lots of establishments but also different styles of ramen. I personally find it information overloaded sifting through all these guide books to find a ramen shop of my choice.

It’s really up to your belief on which book would be the most reliable between the French (Michelin guide), an American living in Japan (Ramen adventures), a group of local ramen authorities at Tokyo Ramen of the year magazine, crowd sourcing / Japanese public opinion at Tabelog, or Leo of Tokyo table trip whom I regard as my go to source of culinary wisdom. It would help shorten the list if any one make a short list of the consensus of all these five institutes. I got to give it to the guy behind Ramen adventures for compiling the short list, starting from the ramen list in the red book, and shorten it, by consulting 3 other sources: himself, Tabelog, and Tokyo Ramen of the year Magazine, by getting common names. This is his methodology and the final list.
http://bestoframen.com/lists/the-definitive-best-5-ramen-shops-in-tokyo/

Apparently, the list hasn’t been compared with the one at Tokyo table trip. What I did was to compare his list with Leo Saito’s 50 best ramen shop s in Tokyo in Leo’s previous article.
The 50 Best Ramen Restaurants in Tokyo

This list with 4 ramen shops should be treated as an abridged version to help anyone who wishes to get a shorter version of the list. For any ramen PROs, I still think the original article by Leo is still a must read for any avid ramen fan.

The definitive top 4 ramen in Tokyo are

SOBAHOUSE Konjiki Hototogisu - SOBAHOUSE 金色不如帰
This shop has been moved from outskirt to convenient location with super easy access in Shinjuku. The only thing is they only open during weekday so it doesn’t fit my weekend dining schedule but I still made it there to experience it first hand. Konjiki Hototogisu’s soba is quite refine. Their soup is tasty but I liked the broth at Tsuta more. Their soba is quite velvety. If you happen to be in that area, this should be a nice meal.

◆SOBA HOUSE Konjiki Hototogisu
Address: Shinjuku 2-4-1, Shinjuku Ward, Tokyo
Access: 5-minute walk from Shinjuku-gyoemmae station, Tokyo Metro Marunouchi Line
Opening Hours: 11:00~14:00/18:30~20:00
Regular Closing Days: Saturdays and Sundays

Ramen Yamaguchi - らぁ麺 やまぐち
This is a place with easy access and long opening hour. Their soup got deep flavor. But as many shops with long opening hour, the master might not be there and let the staff do all the cooking. Quality at Yamaguchi is very good. But I’m one of those people who finds the presence of the chef owner comforting.

◆Ramen Yamaguchi
Address: Nishi-waseda 3-13-4, Shinjuku Ward, Tokyo
Access: 11-minute walk from Takadanobaba station, JR Yamanote Line
Opening Hours: 11:30~21:00
Regular Closing Days: Mondays

Nakiryu - 創作麺工房 鳴龍
Super long line. Don’t try to hack it by coming toward the end of the opening hour. This trick doesn’t work here. I tried that twice and they stopped the line when their soup runs out which might be before one hour before the closing time. Even queuing 1 hour before opening time, u might find 15-20 people ahead of you, mostly tourists. The only way is to queue before the opening hour on weekday to get the shorter waiting time.
The famous bowl here is tantan noodles. Tantan noodles is from Sichuan originally but I did enjoy the version at Nakiryu with tangy flavors. I love the texture of the soup and it felt quite light. Usually, the original is always the best. But Sichuan food in Japan has been modified to fit the local’s palate and I just love it.

◆Nakiryu Noodle House
Address: Minami-otsuka 2-34-4, Toshima Ward, Tokyo
Access: 6-minute walk in the south direction from Otsuka station, JR Yamanote Line
Opening Hours: 11:30~15:00/18:00~21:00 (open for lunch only on Mondays)
Regular Closing Days: Tuesdays

Ramen Sugimoto - らぁ麺 すぎ本
This place is off the beaten track and isn’t too busy. You can swing by in the afternoon and simply just walk in. There should be opening seats.
I really like chashu pork here. It’s leaner yet soft and succulent. The broth here got complex flavor without exhausting my taste buds. My visit was toward the end of their lunch hour so I saw many goodies that went into the soup for their next round. I thought about snapping one quick photo but hold my thought for fear of being kicked out even though my lunch was finished already.
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?

◆Ramen Sugimoto
Address: Saginomiya 4-2-3, Nakano Ward, Tokyo
Access: 1-minute walk from Saginomiya station, Seibu Shinjuku Line
Opening Hours: 11:30~15:00/18:00~21:00 (open for lunch only on Mondays)
Regular Closing Days: Tuesdays

All of the 4 shops here are quite stellar. It’s a matter of preference what you prefer as your soup based. Also, the location and how long you feel like to wait for a bowl of ramen. All shops here are shoyu / Shio-based, rather than tonkotsu or Tsukemen. So the next section is my take on Tsukemen.

Tsukemen shops in Tokyo & vicinity

Tsukemen is one of my favorite noodles and the question I always ask around is where I could try the best Tsukemen. The difference between tsukemen and ramen is that tsukemen shop serves noodles and soup seperately. Noodles, around room temperature, would be dipped into the hot soup that is thicker than the usual ramen soup.

I know there are people who prefer ramen and there are many people prefer tsukemen. I like both. As a matter of fact, I love all kind of noodles, from chinese noodles and all of their successors in the east and in the west.
My regular craving for tsukemen is both biologically and phychologically. I love carb and the intense umami flavor in tsukemen soup.

Over the years, I short listed many tsukemen shops and visited the one on my short list whenever I got a chance. Let me share the experience I had with my top 3 tsukemen experience in Tokyo & vicinity. All 3 are quite far from Tokyo's city center so they aren't recommended unless you are a discerning tsukemen geek. In addition, all these three shops are very busy so be prepared to ready to order and you need to order in one go without being able to add extra orders afterward.

Michi - I can't express into words how much I love this small tsukemen shop in Kameari. It's in the middle of nowhere.
Actually, all shops I mentioned here are mostly in the middle of nowhere. You got to make a point of going there and the wait will be long.

Noodles at Michi is special and custom-made. The chef looks very young but his work has a lot to write about.
I like both taste and texture of the noodles. The surface was ideal to picking up after dipping into the soup. It's the same concept that
diffierent type of pasta was designed for different sauce, whether lighter or dense ones. The soup here, made from chicken, Gyokai & tonkotsu, is served piping hot and I love it when my noodles and its soup got served at the right temperature, especially on a colder day. It's best to snap only one quick photo or not taking any photo at all. It's a sin not to savor noodles at their peak moment. I felt the soup was light without sacrificing all the depth of all flavors.

Let me share my tip with you. It would be the best to arrive before the shop opens. Michi's operation is in a batch of 8 diners. So they escort each round in and cook for 8 diners in a batch. So your line got 8 people short in each batch. On weekday, maybe not as long as you would during weekday.
Another good alternative is to visit during the tail of their opening hour. You could get in and got shorter queue. However, the risk is that they might got sold out so don't go too near the closing time. It's a long trip from central tokyo so you don't want to come back with an empty stomach.

◆Tsukemen Michi
Address: Kameari 5-28-17, Katsushika Ward, Tokyo
Access: 2-minute walk from Kameari station, JR Joban Line
Opening Hours: 11:30~around 18:00
Regular Closing Days: Mondays and Tuesdays

Menya ittou - I love this tsukemen with chicken based soup (tori-paitan) and seafood (gyokai.) Although menya ittou now got branches in HK and BKK, they aren’t quite the same. The one in HK is quite expensive. To cook the best soup, It's not just a matter of spending longest hour to make the best soup. With tori-paitan, the checken based soup, it's so easy to screw up and the taste would be really unappetizing when things go wrong so it takes skills. Menya ittou has, besides pork topping, also sous vide checken and checken balls. Chicken balls also got cartilage to add the texture and crunchiness, similar to tsukene in a yakitori shop.

So you either arrive well before the shop opens or visit toward the end to avoid the peak lunch hour. Higashishinkoiwa isnt quite near central tokyo so you don't want to waste time without getting a chance to taste the famous bowl of tsukemen at menya ittou. Shinkoiwa doesn't have other things I could think of to recommend around that area.

◆Menya ITTO
Address: Higashi-shinkoiwa 1-4-17, Katsushika Ward, Tokyo
Access: 3-minute walk from Shinkoiwa station, JR Sobu Line
Opening Hours: 11:00~15:00/18:00~22:00
Regular Closing Days: None, but may close without prior notice

Tomita in Matsudo, Chiba - Matsudo is a small city in Chiba. It's much further out. But one shouldn't lose hope. If you arrive early in the morning, you might as well stop by Tomita on the way from the airport or if you have a late evening flight, you can time your visit in the afternoon before going to the airport. Among these three shops, tomita got the longer wait in my experience, maybe two hours or more. The queueing system here is two tiers. You pick up the queue, which they allow the ticket distribution in the early morning maybe from 8am, and they will let you know the time you should come back. When you show up, the wait won't be too long. Tomita also escorted a group of diners in and start preparing in a batch. The owner carefully prepared each bowl with much attention to details as if it were a fine dining restaurant.

Personally, without factoring the waiting time, I like Tomita the most. The reward after such long wait is magnificent bowl of carefully crafted tsukemen. The soup is very thick and creamy, filled with lots of pork bits. It's so dense that the noodles won't sink under the soup.

However, it doesn't feel heavy as it sounds, thanks to yuzu peel in the soup. At the end, the soup can be filled with broth and it's so refreshing. I love how Noodles could be and it's so delicious when picking up the soup with all pork bits.

A piece of useful info about Tomita is that a block away from the original branch has another branch called Chuka soba tomita. The queue here is much shorter and it opens much earlier. Although I would say visiting the original branch with the owner chef preparing each bowl himself is an experience in itself, tsukemen at chuka soba tomita is very respectable and, for most diners, it's not significantly far off from the original branch. At least, you would be able to guess the idea of Tomita's famous tsukemen. If you are a heavy eater, you can even sample a smallest bowl before your real lunch. Or if you couldn't wait, just go for this branch. There's also Tomita at Narita airport which is a good choice for non-discerning foodie but want to have a glimse of Tomita's tsukemen. The quality at Narita branch wouldn't suit a discerning foodie though.

◆Chuka-soba Tomita
Address: Matsudo 1339, Matsudo City, Chiba prefecture
Access: 4-minute walk from Matsudo station, JR Joban Line
Opening Hours: 11:00~15:00
Regular Closing Days: Wednesdays

◆Matsudo Chuka-soba Tomita Shokudo
Address: Matsudo 1239-1, Matsudo City, Chiba prefecture
Access: 2-minute walk from Matsudo station, JR Joban Line
Opening hours: 10:00 to 0:30 of the following day
Regular Closing Days: None

There’s a documentary called Ramen head, which many international foodies really talk about. Some are determined to visit top ramen shops featured in this documentary after watching the film, creating maybe the same effect as Sushi Jiro’s demand which hit the roof.
Tsukemen is loaded with all goodies but I got to remind you that extra sodium can put pressure on your heart and kidney so it's not for everybody.
Again, I couldnt claim to be either ramen or tsukemen expert although I had lots and lots of ramen. Please do chip in if you don’t mind sharing your noodle slurping experience as I noticed many TTT readers definitely have lots of dining experience in Japan.

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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.

about 1 month ago

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Leo Saito

chief editor, TokyoTableTrip

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

about 1 month 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?”

about 1 month 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".

about 1 month 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.

about 1 month 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.

about 1 month 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.

about 1 month 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.

30 days ago
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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.

28 days 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.

28 days 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.

about 1 month 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.

about 1 month ago
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

about 2 months 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.

about 2 months 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.

about 1 month 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.

about 1 month 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.

about 1 month ago
Blackglasses1

Menchikatsu

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

about 1 month 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 months 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 months ago

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