Ramen Emoto Masahiro Shinsen

3.51

(1 elementos)

JPY 1.000

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Ramen Special: Eat as Many Bowls as You Want #1

The author, who eats nearly 100 bowls of ramen a year, carefully selects and introduces exquisite ramen that makes you want to have another bowl even after finishing, with broth that is hard to stop drinking.

偏差値80グルメ

0 seguidos・22 restaurantes・Actualizar a 4 de septiembre de 2024

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Ramen Emoto Masahiro Shinsen

3.51

(1 elementos)

JPY 1.000

Ramen / No.18 Miyaniwa Mansion 1F, 28-8 Maruyamacho, Shibuya-ku, Tokyo, Japan

Kokaibo

Ramen / Nick Heim Fukagawa 1F, 2-13-10 Fukagawa, Koto-ku, Tokyo

Gonokami Suisan

Ramen / Tanaka Building Annex 1F, 2-9-6 Kandatacho, Chiyoda-ku, Tokyo

Tokyo New Mixture Noodle Yatagarasu CHIKARABO

Ramen / 3-7-13 Kanda Misakicho, Chiyoda-ku, Tokyo, Sanda Building B1

Un restaurante destacado de fideos de mezcla nueva con una creatividad brillante

Se valoran altamente los fideos ramen innovadores que no se pueden degustar en otros lugares, como el tantanmen combinado con queso crema y un plato con salsa de bisque de camarones. Cada ingrediente, como el brócoli, las papas y las albóndigas, se prepara con esmero, y el uso de pimienta de Sichuan y vinagre balsámico es exquisito. Este restaurante ofrece una experiencia altamente satisfactoria, incluyendo combinaciones como carne de res y cerdo cocinada a término raro, arroz con jengibre fresco y ostras, y té oolong de durazno.

Jimbocho Kurosu

4.07

(15 elementos)

JPY 1.500

Ramen / 3-1-19 Kanda Jimbocho, Chiyoda-ku, Tokyo

Due Italian

3.58

(21 elementos)

JPY 1.500

Ramen / 4 Chome-7-17 Kudanminami, Chiyoda City, Tokyo 102-0074

Chinatoba Katsumoto

3.75

(1 elementos)

JPY 1.500

Ramen / 2-15-5 Kanda Misaki-cho, Chiyoda-ku, Tokyo

Ebimaru Ramen

Ramen / 1F Tokachi Building, 2-1-13 Nishi-Kanda, Chiyoda-ku, Tokyo

A Specialty Ramen Shop Featuring Lobster with French Techniques

This innovative ramen shop showcases a bisque-style soup that concentrates the umami of lobster as its main attraction. The experience begins with a soup served as an amuse-bouche, crafted by a chef with a French background, resulting in a rich and complex flavor profile that unfolds in layers. After enjoying the noodles, guests can delight in a risotto that utilizes the soup, and the attentive service and high hospitality charm all who visit.