this was the best ramen i've ever had! 😍 Ninjomenya Gyukotsuo 人情麺家 牛骨王

Currently my wife and I go back here at least once a week! Tsukemen Jinbe in Chibana, Okinawa!

A list of all the restaurants in the town participating in the Nanyo City Ramen Card Rally 2026 : http://www.city.nanyo.yamagata.jp/ramenka/5673

Broth and topping were amazing but the real star in my opinion was the noodles. During certain hours you can see someone making the noodles through a small window booth on the side of the restaurant. The noodles are thick with a very “bouncy” feel to them, soft from the outside but very gradually getting firm towards the middle it was great. Almost like the same bouncy feel you get from really good boba.

There are only locals lining up so I did look a little weird waiting in the line but the general feel of the shop can be described as your friend inviting you to taste their food it’s quite personable. He played John Mayer consistently when I visited and if you check reviews the owner seems to play the same song over and over which I think is funny and adds to the charm of the shop.

Second photo from google reviews

I've been to Ramen Street in Tokyo Station twice now, and both times I had really good ramen. Unfortunately I can't remember the names of the places, but I get the feeling that pretty much all the ramen there is good, since a lot of the people eating there are Japanese. Actually, it's almost only locals.

Decide to have a bowl of ramen after a day in Kobe. I went in quite late at around 9pm so it is not very crowded. The red seabream broth is full of umami. The broth is not too salty compared with that of other ramenya so you could really taste the original flavour of the ingredients. The set comes with a small bowl of rice cooked with the seabream broth, which is a perfect match with the ramen. Would definitely visit again if I come by Kobe in the future. The shop name is Hanataba.

7/10 Fue una bomba

Looking for places to eat, money isn't the isue so if you have a must visit place for specifically tori paitan do say!

I’m not very excited about it currently tare I use for tonkotsu. Basic ingredients that I use are shiitake, kombu, dried anchovies, salt, katsuobushi and garlic. Sometimes I’ll add a variety of peppers for spice. It’s not bad but I feel it’s not all it could be, so I’m going back to the drawing board. Any suggestions would be appreciated.

I love taking instant ramen and elevating it at home with egg, veggies, etc. I want to be able to do that at work, but we don’t have a full kitchen. What tricks do you use to elevate your ramen for lunch at work?