I've been to all three shops and got their signature bowls. They're good but not really worth the long waits. Michelin Star rankings are overrated. I wouldn't put too much stock in them.
@@blackswordsmanguts True - they do command long lines, especially after getting those stars. The lines aren't too long now but once all of this is behind us, I'm sure they'll be back to what they were. Any places in Tokyo for ramen you'd put above these 3?
nakiryu is my pick of the bunch. great color in the broth and looks like the flavor packs a punch! the topping chashu also looks the most tender and juiciest. I'm also not a fan of these pretentious, gimmicky toppings like the balsamics and the truffle chips. keep that crap outta my noodles, I wont tolerate these ridiculous attempts to make comfort food 'fine dining'.
Konjiki does a spicy tonkotsu in Toronto that has a sort of Tex-Mex vibe with beef chili in the bowl... it is SO GOOD that I haven't even tried the Shio there.
Will have to visit Konjiki over there when travel is back! They don't serve that one here in Japan - happy they're making adjustments for the local market.
Yes, they've reconfigured their system! It seems that they're putting more effort into their Bib Gourmand Guide (where ramen and other non fine dining food will go).
They all sound amazing but nakiryu sounds the best to me!! sounds like if you can get up early and be one of the first in line, you can save some time and hit all 3!! I want to travel to japan for food as I'm a huge foodie so these are on the list for sure, along with tobita and iida
Would be great to cross all of those of the list! Tsuta lost their star but Ginza Hachigo earned a Michelin star, ensuring there are 3 with a star still.
Recently moved to Tokyo and live near nakameguro. I would love to see all your recommendations on a map! That would just be stellar. I work in Omotesando and would love to know which recommendations you have near where I work and live. Thank you for the quality content!
Thanks for watching and welcome to Tokyo! in Nakameguro, some great shops include Emoto, Niigata Sanpoutei, and Menya Sou. Feel free to have a look on my blog for these shops. Haven't made a map yet tho 😃. Omotesando doesn't have that much ramen unfortunately but Sumisu near Aoyama Itchome is good - altho I haven't been in years.
If I’ve got a chance to go to Japan again, it would be Soba House. I love Shio Ramen but with that seafood flavor in it. All I got to say is I want it.
Nakiryu was a lifechanging experience for me. 2 visits in final 3 days in Tokyo and have been searching for the flavour ever since :(( unfortunately harder to come by in Sydney
Great video! I was lucky enough to visit in May 2019, both Tsuta in Sumago, and Nakiryu. I was not impressed by Tsuta, and I thought it was rather salty. Nakiryu on the other hand, is the absolute best bowl that I have had the pleasure to eat. I will wait in that line again anytime! Going to add the last one to my list. I’m sure you know too that Tsuta lost it’s star in 2020.
Awesome you got to try both! Nakiryu's shoyu ramen is really amazing too, although you might find that one a bit salty as well. I think I put out the video a month before Tsuta lost their star 😅. You just have Soba House to try 👍
January of 2020 I was in tokyo and had both Nakiryu and Soba House. I feel like such a simpleton for preferring other places. They were nice bowls, but the first place I plan to go to next time I am there is madai mengyo. Everything about their shio/shio tsukemen just works for me.
Nothing wrong with that - there's something to be said about keeping it simple, especially with ramen. The simplest bowls can be the most magical too and they also make us question things, like do you even need 5 different types of shoyu (or shio) blended together? Megyo is soooo good...the way they use that sea bream /red snapper is incredible, great choice!
I tried this tantanmen restaurant while I was in Japan. It was the most unique ramen dish I've ever had. I absolutely loved it. It was so heavy with the sesame paste / oil. Definitely heavier than what is in this video. It was also served with with some kind "blue pepper". I can't remember the exact name, but it had that numbing effect on your tongue which I absolutely love. One thing I noticed about Japan is the eggs were always way better than they are here in the states. From the soft boiled eggs in ramen to tamagoyaki... I generally am not that big of a fan of eating either here, but in Japan I loved them. Also menma! They have very little taste in the states.
It sounds like that pepper was blue sansho! It's similar to Sichuan pepper, leaving a tingly sensation...as you may have experienced. It's certainly fitting, considering tantanmen is originally from Sichuan province in China. The Tokyo version tho uses a lot more sesame, as you described. And yes, to eggs here...they are divine 😊
I watched this a couple months ago, but glad it popped up in my feed again... currently in Bangkok and Tsuta just opened here this week. Was planning to try it early next week. Thank you for the review! Now I know what to order 🍜😋
@@5AMRamen Just tried it yesterday... was pretty tasty, but nothing to compare it to since I never tried the one in Tokyo. I have tried Menya Itto in Tokyo and Bangkok and they were pretty close in taste (tsukemen over ramen for me😁). Does Tsuta in Tokyo have the $100 black truffle ramen? (Menya Itto in Bangkok has a $60 lobster tsukemen - don't remember seeing that at the Tokyo location) Thanks again!
Thanks heaps for the video, perfect timing! I'll try all 3 next week. You mentioned that there are tons of great ramen shops that will never get the credit they deserve. Do you have a personal favorite these days, that you think is underrated?
Thanks for watching and awesome...let me know what you think from the 3! As. to a personal favorite, that's tough, as there have been so many great bowls. But recently I've really enjoyed "Nijubun no ichi", "Daishi", and "Daruma", to mention a few. Only have "Daishi" up on the blog - need to work on the others! 5amramen.com/ramen/ochanomizu-ramen-daishi
That bit at the end made me kinda wonder... would it be worth doing a series about not where to get the best ramen, but where to get the best ambience for it?
I think outside of these places, most ramen shops don't exactly have the best ambience...but I was thinking of doing a dog friendly ramen shop video! (will bring my pooch for that one 😃)
Yes, with my brand "5 AM Ramen" it's a bit confusing 😅. I put links in the description to my blog - the hours are posted there. All 3 now have instant ramen versions but I've seen Nakiryu the most on the shelves. Haven't tried Soba House's instant ramen - maybe can do a separate video with instant ramen 😃. As to takeout, I believe Tsuta does it. But you're right, it's good to know during these times.
Oh my, they all looked so yummy. This one would be hard to choose. lol But if I was to get one right now, I'd go for the last one. I tagged you on FB, was finally able to order from Kizuki Ramen.
If you had to choose one, which is your favorite among the three? I tried Tsuta in Singapore once but was, sadly, a bit underwhelmed. Perhaps it’s time to visit again and give it another try. And Soba House - will definitely try here soon!
Ooo...that's tough. I had Soba House again recently so it's fresher in my mind...but that might be my pick - they updated the recipe too. wonderfully. I wonder if Tsuta tastes different outside of Japan? Let me know what you think (Soba House and if you go back to Tsuta)!
@@5AMRamen That’s what I suspect too, so I will definitely try Tsuta when we go back to Japan to compare. Thanks for all the wonderful videos! Our list of ramen shops to visit keeps on growing because of you 😅
@@carletreana9656 In a BIG plot twist, Tsuta just lost their star! Literally just announced. It will be interesting to see how this plays out. Still great to check them out here and compare! Will keep the ramen videos coming so you can keep adding to that list 😃
The salt seasoning in shio ramen does lean towards Catonese cuisine. But there are so many other elements now in the broth that it's also morphed into something else!
True, but even wanton soup now a days have transformed its soup base taste.. considering the new generation just keeps reinventing.. to survive the meticulous taste buds of Young gen
I really can't handle spicy much at all, which is unfortunate since the tantanmen from Nakiryu looks good. I do have to say that I greatly appreciate the way you present each place and how you go about ordering (e.g. if it's through machine and if there's English).
Haha, a Michelin star ramen day, from morning to evening! None are unfortunately open at 5 AM tho 😃. In the description, I put links to my blog, which includes their hours. Good question - the origins of soba are different from ramen BUT back in the day, ramen used to be called Chinese soba, with "soba" being more of a blanket term for noodles. Nowadays, modern ramen shops enjoy using the term "soba" again!
I had their famous tantanmen when I visited 2 or 3 years ago. It was really great though the topping situation was a different one back than. Even though I didn't get it because I failed at the vending machine everyone had recommended their rice beef bowl. You didn't mention it so don't they have it anymore?
Awesome you visited! Maybe that was their rice pork chashu bowl? It has mayo and wasabi on top too. That's actaully still there 👍 I usually just order ramen so I don't always keep track of the side dishes.
Nakiryu sounds amazing and one I'd definitely want to go to because I love spicy ramen. But do you know if this place uses peanuts in their tantanmen? I've been incredibly wary since my experience at Kikanbo, where I didn't find the highest spice too spicy, but had to walk away due to allergic reaction. Also I've tried Tsuta in the past and thought it was really good, but the truffles confused me. It was a good experience though.
If you went for the Oni Level at Kikanbo and walked away unscathed, hats off! But yes, Kikanbo does blend nuts into the soup. I don't believe Nakiryu uses peanuts but there is a lot of sesame paste in the soup.
Can you let me know what restaurants you would recommend in the ginza area? I'm starting there and would really appreciate some recommendation. Thank you!
I had Tsuta's shoyu in Manila and I practically only tasted the truffle oil. Is that how it is? Or was it reformulated thinking that since Italian food is big in this country they might as well experiment? Note: by Phl noodle soup standards (whether pork in the central region or beef in Luzon) it could use a bit more fat/oil, the truffle was just too strong. My cousins and friends have the same feedback so I'm pretty sure it wasn't just an inconsistency with how the staff here mixed the components. And I was very excited when I went too because that was the onset of dry season and Mendokoro a few blocks away was an extreme Hakata soup joint, not something I was looking forward to in 2019 March (their ramen soup is really thick and rich; that said if you check out this place, which got an award from the Japanese government, order the Bonito, Miso, or tantanmen).
Here at Tsuta in Japan I would say the truffle oil is used sparingly or at just the right amount..it's there, but it coexists peacefully with the other elements. Sounds like it's a lot more over there with the truffle oil, maybe even affecting the overall balance (including what you mentioned could be missing). I've been to Mendokoro Ramenba (I'm half Pinoy) and enjoyed the shoyu ramen and tantanmen. Will have to try the others when I'm next in town. They serve awesome bowls, although yes, on the heavier side 😅
@@5AMRamen Ah nice, didn't know you've been there. The Bonito's my fave, especially as a tsukemen. My cousin hates the smell though - just as much as he hates it when I'm making niboshi oil at home. We're both into chintan with shoyu at home thanks to how hard it is to find good chintan outside of Japan, but he really hates it when I'm making niboshi oil.
I went to Tsuta in 2017, I wasn't that big of a fan of the Shoyu Ramen. It tasted too clean and light, I prefer a thick, creamy, hearty tonkotsu ramen with a thick layer of port fat on top. My mom loved it when she went though it just wasn't to my taste for ramen.
I'm a Tokyo boy so shoyu ramen is my jam...although I do enjoy the heavier bowls from time to time. You'd be right at home in Fukuoka - I just put up a Fukuoka video with only tonktosu ramen 😊
Tokyo is massive and there's plenty of great ramen everywhere. However, certain neighborhoods have more high level shops per capita - Ikebukuro, Shinjuku, Ebisu, Meguro, and Jimbocho, to name a few.
I definitely would like to visit nakiryu. I've had their instant ramen tantanmen from 7/11 and I was really surprised on how good the flavor translated to instant Ramen. Do they have a soupless tantanmen or mazesoba at the restaurant? I think I remember you doing a review of nakiryu soupless tantanmen.
They did an amazing job with their instant tantanmen, didn't they? Yes, in the video review I featured both the instant tantanmen and the instant soupless tantanmen. They don't have the soupless version at the shop...at least permanently on the menu and when I've gone. Maybe they've had it as a seasonal special in the past?
Probably tsuta and nakiriyu as i have heard rather negative things about the last one where people are rushed out of their restaurants. I am not for lingering in ramen places but not keen to be chased out.
You're right in that there's definitely more of that pressure there - no lingering there whereas at Tsuta and Nakiryu you have a more fealxrs atmosphere!
First, I want to thank you for your channel since I am a noodle lover. I'm curious about the use of the word soba. Was there any controversy about the soba, at the restaurants you showed in this video, made those bowls without the buckwheat soba? I know that was a controversy with the Okinawan soba. While I'm on the Okinawan soba topic, are there any restaurants in Tokyo or surrounding areas that serve it? And if so, can you do a review of it?
Thanks for watching and great question! Back in the day, ramen was called "Chukasoba Soba", or Chinese soba, even though they weren't using buckwheat noodles. "Soba", in this way, used to be a blanket term for noodles. Nowadays, ramen shops like the "soba" term again, but usually for modern or pretty looking ramen. Quite confusing 😅. Okinawa soba is another example of ramen without buckwheat noodles! There are some Okinawa soba spots in Tokyo but I actually haven't been to too many. If I do go, I'll def put up a review 😃. I'll do an Okinawa trip in the near future too and will feature all those spots down there as well.
@@5AMRamen Thank you for answering my question. BTW, I just recently found out that Okinawan soba was considered a side dish and not the main course. That must have been some time ago because when I was there in 2006 and 2016, I had it as I would have had a ramen bowl.
@@score2high Right - it seems like Okinawa soba as a full meal is a more recent thing! I haven't been to Okinawa in ages but I do remember the same as you.
The one time I tried Tsuta in the Philippines, the soup tasted somewhat burnt. This was the same reaction from my companions. Maybe the Tokyo one serves a much better bowl?
That's tough...I think I like Soba House the most but Tsuta and Nakiryu are close behind. It really just comes down to personal preferences, right? All 3 are awesome of course, Nakiryu included 😃. I just like my tantanmen insanely spicy and with numbing pepper (closer to Sichuan style).
I have been to tsuta every year since they gotten their star but last year I decided to skip it to make room for other ventures. I feel like tsutas taste and quality has dropped every year since my first visit. Also I tried tsuta in Taipei and it did not at all have the same depth of flavour such as the one in tokyo
Right - some ppl might feel that's why Tsuta recently lost their star (the latest listings from Michelin). It's too bad something is missing from their overseas shops, including Taipei. Haven't tried it outside of Japan myself.
Oof, tough choice! It would be very difficult to choose between Nakiryu's tantanmen and Konjiki Hototogisu's shio ramen. I would have them both, but then would I regret not also trying Tsuta?! Wow... If I was really pushed to choose one, it'd be the shio ramen from Konjiki Hototogisu 😁
I love the shio at Konjiki Hototogisu....might have been apparent in the video too 😃. Excellent choice, altho all three are well worth trying out. They're all so different too!
had Tsuta Shoyu ramen few weeks back in Singapore and thought the new recipe was something they tweaked only here.....tbh I prefer the original recipe with a bit of truffle purée in it
Awesome you had it there - yeah, the original recipe was great. Now there's a lot more going on as well (although this aspect is fun). I miss hawker centers a lot...
I've visited all 3 and in my opinion: Nakiryu > Soba house>Tsuta The first 2 are pretty good but Tsuta is too expensive for a not that top-notch taste.
Right - Tsuta has been accused of riding the Michelin wave and adjusting their pricing after the star. But with their new location, they do have the most comfortable dining environment (where there's no pressure to finish quickly) 😊
I personally use the websites "Ramen Database" and "Tabelog" to find my ramen shops. Also look at publications "Ramen Walker" and "TRY" - they have their own awards too.
@@rickjt23 That would be awesome. I've tried some places in Hawaii (Honolulu) but unfortunately I lost all the photos from that trip! I ate at Kamitoku, Golden Pork, Wagaya, Bario, and 1 or 2 others.
![BEST Ramen in Japan - Impossible to Book [Iida Shoten]](http://i.ytimg.com/vi/hEUMQPGs7vo/mqdefault.jpg)
![BEST Ramen in Japan - Impossible to Book [Iida Shoten]](/img/tr.png)
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
What bowl you got from the 3?
I've been to all three shops and got their signature bowls. They're good but not really worth the long waits. Michelin Star rankings are overrated. I wouldn't put too much stock in them.
@@blackswordsmanguts True - they do command long lines, especially after getting those stars. The lines aren't too long now but once all of this is behind us, I'm sure they'll be back to what they were. Any places in Tokyo for ramen you'd put above these 3?
nakiryu is my pick of the bunch. great color in the broth and looks like the flavor packs a punch! the topping chashu also looks the most tender and juiciest. I'm also not a fan of these pretentious, gimmicky toppings like the balsamics and the truffle chips. keep that crap outta my noodles, I wont tolerate these ridiculous attempts to make comfort food 'fine dining'.
I want the tantanmen! :D
@@raianspeirs5916 😂😂😂
Really enjoyed this video, Frank. It’s the Nakiryu for me I f/when I get to Tokyo.
For now, we have many good Ramen choices in London.
Nakiryu is waiting for you! Only been to Kanadaya and Bone Daddies in London, will have to explore more 😃
I've had Tsuta . It was a fantastic experience. I'd like to try the other Michelin star ramen restaurants one day
Konjiki does a spicy tonkotsu in Toronto that has a sort of Tex-Mex vibe with beef chili in the bowl... it is SO GOOD that I haven't even tried the Shio there.
Will have to visit Konjiki over there when travel is back! They don't serve that one here in Japan - happy they're making adjustments for the local market.
Ate Tsuta in Singapore. Loved the taste of the soup and texture of the ramen.
Glad to hear it!
All of them got their stars removed in the latest edition of the Michelin Guide. I don't think there's any Michelin starred ramen places anymore.
Yes, they've reconfigured their system! It seems that they're putting more effort into their Bib Gourmand Guide (where ramen and other non fine dining food will go).
They all sound amazing but nakiryu sounds the best to me!! sounds like if you can get up early and be one of the first in line, you can save some time and hit all 3!! I want to travel to japan for food as I'm a huge foodie so these are on the list for sure, along with tobita and iida
Would be great to cross all of those of the list! Tsuta lost their star but Ginza Hachigo earned a Michelin star, ensuring there are 3 with a star still.
Tsuta shoyu was amazing. We had it here in Hong Kong for a couple years before they disappeared. I cried when I saw their empty premises.
It's too bad that they shut down in HK! They expanded quickly and had to pullback abruptly after realizing maybe it was all too quick.
I think I’d like the tantanmen at Nakiryu 🙌
Spicy but not as spicy as what we'll be in for soon 😅
Been to Nakiryu, simply amazing. Once I get to go back Japan, I will visit the others and Tomita
Do it!! So.much.Ramen.
I went to Konjiki recently and it was wonderful. My most favorite is actually the shio tsukemen (probably because the weather is so hot now).
Haven't had the tsukemen - nice to know it's great too!
It is so deep and creamy. It’s like a more condensed, more intense version of the shio ramen broth.
I definitely want to try Nakiryu
Hope you get to!
Underrated channel! This has to be recognized alot more.
Thank you for watching and saying that!
I would go for the Shio of the last one. They all looked good.
I love that bowl and I'm sure you will too! Absolutely all of them are good tho.
I wanna try all the wierd ones at Tsuta. Full menu video collab next month?
Let's do it! Was eyeing that tantanmen after seeing it Ramen Walker.
Nakiryu I like laid back atmo. Thanks Frank great video!
Thanks for watching! Even though it doesn't look it, Nakiryu makes you like you're in a hotel lounge and someone's on the piano.
I'm just 15 seconds into the video and SO excited to see the Michelin Star ramen offerings!
Tried to make an epic intro 😃
@@5AMRamen Objective achieved 👍
@@MrLGDUK 😃😃😃
I'm loving the longer videos
Thanks! Releasing one of these longer ones at least once a week, alongside the shorter ones 😃
Awesome video! I've been to Tokyo in March and really wanted to visit Hototogisu. Kicking my butt for not doing so. Guess I'll have to come back!
They'll be waiting for you! They tweaked the recipe too and it's arguably even better than before 👍
Recently moved to Tokyo and live near nakameguro. I would love to see all your recommendations on a map! That would just be stellar. I work in Omotesando and would love to know which recommendations you have near where I work and live.
Thank you for the quality content!
Thanks for watching and welcome to Tokyo! in Nakameguro, some great shops include Emoto, Niigata Sanpoutei, and Menya Sou. Feel free to have a look on my blog for these shops. Haven't made a map yet tho 😃. Omotesando doesn't have that much ramen unfortunately but Sumisu near Aoyama Itchome is good - altho I haven't been in years.
@@5AMRamen thanks for the recommendations. I will try to go to all!
Thanks!
@@hectorerrera No worries and enjoy!
If I’ve got a chance to go to Japan again, it would be Soba House. I love Shio Ramen but with that seafood flavor in it. All I got to say is I want it.
Soba House is amazing - might just be my favorite from the 3. If you're into shio ramen, you will be blown away my friend 😃
I'd Go For The Tantanmen For Sure... But They All Look Delicious 😋...
They all are, each with their own personality!
Definitely Nakiryu. Another great video. I especially appreciate that you describe the ingredients in japanese and english. Thanks.
Thanks and I'm glad you enjoyed the video, descriptions and all! Nakiryu does awesome bowls (the tantanmen and shoyu there are amazing).
Nakiryu was a lifechanging experience for me. 2 visits in final 3 days in Tokyo and have been searching for the flavour ever since :(( unfortunately harder to come by in Sydney
Nice! I'm sure you're itching to come back and try it again! Maybe multiple visits again 😃
Great video! I was lucky enough to visit in May 2019, both Tsuta in Sumago, and Nakiryu. I was not impressed by Tsuta, and I thought it was rather salty. Nakiryu on the other hand, is the absolute best bowl that I have had the pleasure to eat. I will wait in that line again anytime! Going to add the last one to my list. I’m sure you know too that Tsuta lost it’s star in 2020.
Awesome you got to try both! Nakiryu's shoyu ramen is really amazing too, although you might find that one a bit salty as well. I think I put out the video a month before Tsuta lost their star 😅. You just have Soba House to try 👍
@@5AMRamen I will! I’ve been binging your videos, and miss Japan and Ramen a lot. :)
January of 2020 I was in tokyo and had both Nakiryu and Soba House. I feel like such a simpleton for preferring other places. They were nice bowls, but the first place I plan to go to next time I am there is madai mengyo. Everything about their shio/shio tsukemen just works for me.
Nothing wrong with that - there's something to be said about keeping it simple, especially with ramen. The simplest bowls can be the most magical too and they also make us question things, like do you even need 5 different types of shoyu (or shio) blended together? Megyo is soooo good...the way they use that sea bream /red snapper is incredible, great choice!
I tried this tantanmen restaurant while I was in Japan. It was the most unique ramen dish I've ever had. I absolutely loved it. It was so heavy with the sesame paste / oil. Definitely heavier than what is in this video. It was also served with with some kind "blue pepper". I can't remember the exact name, but it had that numbing effect on your tongue which I absolutely love.
One thing I noticed about Japan is the eggs were always way better than they are here in the states. From the soft boiled eggs in ramen to tamagoyaki... I generally am not that big of a fan of eating either here, but in Japan I loved them.
Also menma! They have very little taste in the states.
It sounds like that pepper was blue sansho! It's similar to Sichuan pepper, leaving a tingly sensation...as you may have experienced. It's certainly fitting, considering tantanmen is originally from Sichuan province in China. The Tokyo version tho uses a lot more sesame, as you described.
And yes, to eggs here...they are divine 😊
Sounds great. Is the tantan spicy?
All bowls looked good! Props to Frank, he lives in a country where Ramen is King!
They all do, don't they 😊. Indeed - happy to be here, surrounded by ramen!
Very good reviews brother
Thanks for watching and saying that!
I watched this a couple months ago, but glad it popped up in my feed again... currently in Bangkok and Tsuta just opened here this week. Was planning to try it early next week. Thank you for the review! Now I know what to order 🍜😋
Awesome! Thanks for watching again 😊. Curious how it is in Bangkok - feel free to let me know!
@@5AMRamen Just tried it yesterday... was pretty tasty, but nothing to compare it to since I never tried the one in Tokyo. I have tried Menya Itto in Tokyo and Bangkok and they were pretty close in taste (tsukemen over ramen for me😁). Does Tsuta in Tokyo have the $100 black truffle ramen? (Menya Itto in Bangkok has a $60 lobster tsukemen - don't remember seeing that at the Tokyo location) Thanks again!
Tsuta, shoyu ramen with truffles ❤️😃
Tsuta was there before everyone else 😃
Thanks heaps for the video, perfect timing! I'll try all 3 next week. You mentioned that there are tons of great ramen shops that will never get the credit they deserve. Do you have a personal favorite these days, that you think is underrated?
Thanks for watching and awesome...let me know what you think from the 3! As. to a personal favorite, that's tough, as there have been so many great bowls. But recently I've really enjoyed "Nijubun no ichi", "Daishi", and "Daruma", to mention a few. Only have "Daishi" up on the blog - need to work on the others! 5amramen.com/ramen/ochanomizu-ramen-daishi
dude, what a super good content!!
Thanks for watching and happy to hear it 😊
That bit at the end made me kinda wonder... would it be worth doing a series about not where to get the best ramen, but where to get the best ambience for it?
I think outside of these places, most ramen shops don't exactly have the best ambience...but I was thinking of doing a dog friendly ramen shop video! (will bring my pooch for that one 😃)
@@5AMRamen Didn't know you had a pooch! I'd love to see them!!
Tried Tsuta in the Philippines and Taiwan and tried Konjiki in Toronto! Hoping for Nakiryu to also go international
Then you'll have the hat trick! From I know of their brand tho, Nakiryu might just stick to Japan. You'll have to enjoy it here 😊
I think u should add hours since most r not open at 5am n also which has take out or cup noodle version u can eat at home during this pandemic 🤙
Yes, with my brand "5 AM Ramen" it's a bit confusing 😅. I put links in the description to my blog - the hours are posted there. All 3 now have instant ramen versions but I've seen Nakiryu the most on the shelves. Haven't tried Soba House's instant ramen - maybe can do a separate video with instant ramen 😃. As to takeout, I believe Tsuta does it. But you're right, it's good to know during these times.
Oh my, they all looked so yummy. This one would be hard to choose. lol But if I was to get one right now, I'd go for the last one. I tagged you on FB, was finally able to order from Kizuki Ramen.
Oh awesome - will have to check out on FB! I think the tags show up in another area which I need to visit. Yes, these are ALL yummy.
If you had to choose one, which is your favorite among the three? I tried Tsuta in Singapore once but was, sadly, a bit underwhelmed. Perhaps it’s time to visit again and give it another try. And Soba House - will definitely try here soon!
Ooo...that's tough. I had Soba House again recently so it's fresher in my mind...but that might be my pick - they updated the recipe too. wonderfully. I wonder if Tsuta tastes different outside of Japan? Let me know what you think (Soba House and if you go back to Tsuta)!
@@5AMRamen That’s what I suspect too, so I will definitely try Tsuta when we go back to Japan to compare. Thanks for all the wonderful videos! Our list of ramen shops to visit keeps on growing because of you 😅
@@carletreana9656 In a BIG plot twist, Tsuta just lost their star! Literally just announced. It will be interesting to see how this plays out. Still great to check them out here and compare! Will keep the ramen videos coming so you can keep adding to that list 😃
Salt base soup looks something to try for ... I’m curious if it has the same or close to Cantonese wanton mien
The salt seasoning in shio ramen does lean towards Catonese cuisine. But there are so many other elements now in the broth that it's also morphed into something else!
True, but even wanton soup now a days have transformed its soup base taste.. considering the new generation just keeps reinventing.. to survive the meticulous taste buds of Young gen
@@franciscobreva8011 Right, you'd know better than me - I haven't visited the South there in a long time.
Nakiryu is the best of the 3. Hands down
Favorite Tsukemen: Menya Mogura and Fuunji
Favorite Ramen: Ichiran
Nakiryu is indeed excellent
I really can't handle spicy much at all, which is unfortunate since the tantanmen from Nakiryu looks good. I do have to say that I greatly appreciate the way you present each place and how you go about ordering (e.g. if it's through machine and if there's English).
Nakiryu isn't super spicy though - maybe you could handle it? 😃 Thanks for watching and I'm happy to hear you found the breakdown helpful too!
I want to do breakfast lunch and dinner. Are any open at 5AM? 😃 Is the use of the term soba harkening back to the origin of ramen?
Haha, a Michelin star ramen day, from morning to evening! None are unfortunately open at 5 AM tho 😃. In the description, I put links to my blog, which includes their hours. Good question - the origins of soba are different from ramen BUT back in the day, ramen used to be called Chinese soba, with "soba" being more of a blanket term for noodles. Nowadays, modern ramen shops enjoy using the term "soba" again!
I had their famous tantanmen when I visited 2 or 3 years ago. It was really great though the topping situation was a different one back than. Even though I didn't get it because I failed at the vending machine everyone had recommended their rice beef bowl. You didn't mention it so don't they have it anymore?
Awesome you visited! Maybe that was their rice pork chashu bowl? It has mayo and wasabi on top too. That's actaully still there 👍
I usually just order ramen so I don't always keep track of the side dishes.
wow rich broth... yuuuummmm
Yum yum 👍👍
Nakiryu sounds amazing and one I'd definitely want to go to because I love spicy ramen. But do you know if this place uses peanuts in their tantanmen? I've been incredibly wary since my experience at Kikanbo, where I didn't find the highest spice too spicy, but had to walk away due to allergic reaction.
Also I've tried Tsuta in the past and thought it was really good, but the truffles confused me. It was a good experience though.
If you went for the Oni Level at Kikanbo and walked away unscathed, hats off! But yes, Kikanbo does blend nuts into the soup. I don't believe Nakiryu uses peanuts but there is a lot of sesame paste in the soup.
Can you let me know what restaurants you would recommend in the ginza area? I'm starting there and would really appreciate some recommendation. Thank you!
Great ramen in Ginza! Oborozuki, Hashigo, Kyoraku, and Yamachan to name a few. For other types of food, it is endless...
@@5AMRamen thank you!!
I had Tsuta's shoyu in Manila and I practically only tasted the truffle oil. Is that how it is? Or was it reformulated thinking that since Italian food is big in this country they might as well experiment? Note: by Phl noodle soup standards (whether pork in the central region or beef in Luzon) it could use a bit more fat/oil, the truffle was just too strong.
My cousins and friends have the same feedback so I'm pretty sure it wasn't just an inconsistency with how the staff here mixed the components. And I was very excited when I went too because that was the onset of dry season and Mendokoro a few blocks away was an extreme Hakata soup joint, not something I was looking forward to in 2019 March (their ramen soup is really thick and rich; that said if you check out this place, which got an award from the Japanese government, order the Bonito, Miso, or tantanmen).
Here at Tsuta in Japan I would say the truffle oil is used sparingly or at just the right amount..it's there, but it coexists peacefully with the other elements. Sounds like it's a lot more over there with the truffle oil, maybe even affecting the overall balance (including what you mentioned could be missing).
I've been to Mendokoro Ramenba (I'm half Pinoy) and enjoyed the shoyu ramen and tantanmen. Will have to try the others when I'm next in town. They serve awesome bowls, although yes, on the heavier side 😅
@@5AMRamen Ah nice, didn't know you've been there. The Bonito's my fave, especially as a tsukemen. My cousin hates the smell though - just as much as he hates it when I'm making niboshi oil at home. We're both into chintan with shoyu at home thanks to how hard it is to find good chintan outside of Japan, but he really hates it when I'm making niboshi oil.
I went to Tsuta in 2017, I wasn't that big of a fan of the Shoyu Ramen. It tasted too clean and light, I prefer a thick, creamy, hearty tonkotsu ramen with a thick layer of port fat on top. My mom loved it when she went though it just wasn't to my taste for ramen.
I'm a Tokyo boy so shoyu ramen is my jam...although I do enjoy the heavier bowls from time to time. You'd be right at home in Fukuoka - I just put up a Fukuoka video with only tonktosu ramen 😊
Nakiryu>Tsuta>Hotogisu
Spicy flavor>Shoyu>Clam Shio
Nice! Thanks for watching 👍
going to stay a week next month in Tokyo on business for a noodle machine. What's the best area to stay that's close to good ramen?
Tokyo is massive and there's plenty of great ramen everywhere. However, certain neighborhoods have more high level shops per capita - Ikebukuro, Shinjuku, Ebisu, Meguro, and Jimbocho, to name a few.
I definitely would like to visit nakiryu. I've had their instant ramen tantanmen from 7/11 and I was really surprised on how good the flavor translated to instant Ramen. Do they have a soupless tantanmen or mazesoba at the restaurant? I think I remember you doing a review of nakiryu soupless tantanmen.
They did an amazing job with their instant tantanmen, didn't they? Yes, in the video review I featured both the instant tantanmen and the instant soupless tantanmen. They don't have the soupless version at the shop...at least permanently on the menu and when I've gone. Maybe they've had it as a seasonal special in the past?
sadly in newyork most places only serve heavy miso and tonkotsu ~.~
Yes, I think everywhere else (NY included), that's the case...I'm sure it'll change tho, Japan went through a heavy ramen boom too before!
Probably tsuta and nakiriyu as i have heard rather negative things about the last one where people are rushed out of their restaurants. I am not for lingering in ramen places but not keen to be chased out.
You're right in that there's definitely more of that pressure there - no lingering there whereas at Tsuta and Nakiryu you have a more fealxrs atmosphere!
First, I want to thank you for your channel since I am a noodle lover. I'm curious about the use of the word soba. Was there any controversy about the soba, at the restaurants you showed in this video, made those bowls without the buckwheat soba? I know that was a controversy with the Okinawan soba.
While I'm on the Okinawan soba topic, are there any restaurants in Tokyo or surrounding areas that serve it? And if so, can you do a review of it?
Thanks for watching and great question! Back in the day, ramen was called "Chukasoba Soba", or Chinese soba, even though they weren't using buckwheat noodles. "Soba", in this way, used to be a blanket term for noodles. Nowadays, ramen shops like the "soba" term again, but usually for modern or pretty looking ramen. Quite confusing 😅. Okinawa soba is another example of ramen without buckwheat noodles! There are some Okinawa soba spots in Tokyo but I actually haven't been to too many. If I do go, I'll def put up a review 😃. I'll do an Okinawa trip in the near future too and will feature all those spots down there as well.
@@5AMRamen Thank you for answering my question. BTW, I just recently found out that Okinawan soba was considered a side dish and not the main course. That must have been some time ago because when I was there in 2006 and 2016, I had it as I would have had a ramen bowl.
@@score2high Right - it seems like Okinawa soba as a full meal is a more recent thing! I haven't been to Okinawa in ages but I do remember the same as you.
The one time I tried Tsuta in the Philippines, the soup tasted somewhat burnt. This was the same reaction from my companions. Maybe the Tokyo one serves a much better bowl?
It's not meant to be burnt here in Tokyo (there are actually some burnt styles of ramen). Maybe something was off that particular day? I miss 🇵🇭
@@5AMRamen Quite disappointed back then but I’d still love to try the one in Japan. Hopefully we can travel easier soon. 😊
Hi does anyone know if any of these do takeaway?
Good question but I think any of them do!
I’ve tried all 3 and liked nakiryu the most. How would you rank these?
That's tough...I think I like Soba House the most but Tsuta and Nakiryu are close behind. It really just comes down to personal preferences, right? All 3 are awesome of course, Nakiryu included 😃. I just like my tantanmen insanely spicy and with numbing pepper (closer to Sichuan style).
I have been to tsuta every year since they gotten their star but last year I decided to skip it to make room for other ventures. I feel like tsutas taste and quality has dropped every year since my first visit. Also I tried tsuta in Taipei and it did not at all have the same depth of flavour such as the one in tokyo
Right - some ppl might feel that's why Tsuta recently lost their star (the latest listings from Michelin). It's too bad something is missing from their overseas shops, including Taipei. Haven't tried it outside of Japan myself.
Oof, tough choice! It would be very difficult to choose between Nakiryu's tantanmen and Konjiki Hototogisu's shio ramen. I would have them both, but then would I regret not also trying Tsuta?! Wow... If I was really pushed to choose one, it'd be the shio ramen from Konjiki Hototogisu 😁
I love the shio at Konjiki Hototogisu....might have been apparent in the video too 😃. Excellent choice, altho all three are well worth trying out. They're all so different too!
had Tsuta Shoyu ramen few weeks back in Singapore and thought the new recipe was something they tweaked only here.....tbh I prefer the original recipe with a bit of truffle purée in it
Awesome you had it there - yeah, the original recipe was great. Now there's a lot more going on as well (although this aspect is fun). I miss hawker centers a lot...
I've visited all 3 and in my opinion: Nakiryu > Soba house>Tsuta
The first 2 are pretty good but Tsuta is too expensive for a not that top-notch taste.
Right - Tsuta has been accused of riding the Michelin wave and adjusting their pricing after the star. But with their new location, they do have the most comfortable dining environment (where there's no pressure to finish quickly) 😊
Born and raised in Tokyo....... "Rohmen" :| hahaha I'm kidding! Sending love mah dude
Thanks for watching!
Is there a better rater in Japan then Michelin? I feel its a lil overrated n there might be a better rater?
I personally use the websites "Ramen Database" and "Tabelog" to find my ramen shops. Also look at publications "Ramen Walker" and "TRY" - they have their own awards too.
@@5AMRamen awesome ill check it out. Waiting for you to come Hawaii n let's go to my fav spots 🤙
@@rickjt23 That would be awesome. I've tried some places in Hawaii (Honolulu) but unfortunately I lost all the photos from that trip! I ate at Kamitoku, Golden Pork, Wagaya, Bario, and 1 or 2 others.
There are ton: Tokyo Ramen of the Year, Ramen Walker, Tablelog, Ramen Database etc.
@@blackswordsmanguts i heard of those, especially tabelog, which do you regard as your best guide? Does most just say Tomita still?
R.I.P Onishi San!
Indeed! The ramen world is a sadder place without him.
Frank. Can you confirm if Tsuta has lost their michelin star?
They did - you are correct! Just the other day too.
first
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