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top Tokyo Ramen ! 3 of Ikebukuro ‘s Best Ramen Spots
Top Tokyo Ramen! 3 of Ikebukuro's Best Ramen Spots

Top Tokyo Ramen! 3 of Ikebukuro’s Best Ramen Spots

Date published : 13 March 2020
last updated : 12 January 2021
Ikebukuro is known as one of the best downtown areas in Tokyo. once the tallest skyscraper in Japan, Sunshine 60 is a landmark and a alert gather of commercial and leisure facilities.

Ikebukuro is besides a student district with many universities and vocational schools. To satisfy their appetites, ramen shops motivation to be reasonably priced and offer delectable noodles. That ‘s why Ikebukuro ‘s ramen shops are high-level, and only the most competitive restaurants can survive.

here are three of Ikebukuro ‘s most popular ramen shops .

1. Karashibi Miso Ramen Kikanbo: A spicy taste that you can only find here!

1. Karashibi Miso Ramen Kikanbo: A spicy taste that you can only find here! Karashibi Miso Ramen Kikanbo is a 5-minute walk of life from Ikebukuro Station. “ Karashibi ” is a coined by the shop class and means “ you can taste the sensation of tingling and apathy on your natural language at the lapp time. ”

The hidden is in the chili and spices used. “ Kara ” is an original blend of six carefully selected peppers and spices. “ Shibi ” is a fragrant oil made by adding season vegetables to Wakayama grapes and Sichuan pepper and then heating them at first gear temperature. Spicy miso ramen noodles have reportedly become less common, but are now popular among foreign tourists. Since the open of the first gear store in 2009, there are now six stores – three in Tokyo and three in Taipei.

“ Kara ” and “ Shibi ” can be ordered in 5 levels of gaminess. If you like spicy foods, please try the hottest tied !
One of the democratic menu items, “ Special Karashibi miso ramen ” ( 1,100 yen including tax ) includes pork barrel chashu, attic sprouts, and eggs. For the first base try on, both “ Kara ” and “ Shibi ” were ordered at “ Normal ” levels. Both can be ordered by selecting from 5 levels : “ Without, ” “ Less, ” “ Normal, ” “ Increase, ” and “ Oni increase ( plus 100 yen ). ”

There are besides combinations such as “ Uncolored ” and “ Shibi Oni Increase ” – 25 combinations in all – and reprise visitors have batch of options to find what suits them. The soup is available with kernel or seafood stock, and then miso ( season Japanese fermented soy ) and spices are added.

The march is handled carefully to make the soup piquant, but without sacrificing taste. For kernel stock, the main Kanda shop offers pork cram and chicken, while the Ikebukuro store uses only pork barrel bone .
The curly noodles are medium-thin noodles made to compliments the soup. The celebrated simmer noodles are so soft that they can be easily cut with chopsticks
Another celebrated have is the blend noodles. In general, ramen is train using one thickness of noodles, so there is no unevenness when boiling them. Kikanbo mixes medium-thick, medium-thin, and thin noodles, so you can enjoy different textures with each sting. The different firmness of each kind of noodles and how they intermingle with the soup and spices create an amazing smack from the first bit to the last .
The name “ Kikanbo ” means “ demon aureate rod. ” The demon is a giant with body like a human, but with horns and wears a tiger skin breechcloth. Symbolizing strength and fear, they are said to become even stronger when carrying a golden rod. One available top, “ Young Corn ” is meant to resemble a fortunate rod. The workshop is besides decorated in a playfulness monster motif with japanese drums for background music .

  • KARASHIBI MISO RAMEN KIKANBO IKEBUKUROTEN

    カラシビ味噌らー麺 鬼金棒 池袋店

    • address
      1-13-14, Higashi Ikebukuro, Toshima-ku, Tokyo, 170-0013
    • Nearest place
      Directions : 5-minute walk from the east exit of Ikebukuro Station on the JR Line, Marunouchi Line, Yurakucho Line, Fukutoshin Line, Seibu Ikebukuro Line, Tobu Tojo Line
    • telephone Number
      03-5396-4202
    • Hours : 11:00 – 22:00
      Closed days : none

2. Kyushu Jangara Ramen: A long-cherished store that popularizes pork bone ramen in Tokyo

2. Kyushu Jangara Ramen: A long-cherished store that popularizes pork bone ramen in Tokyo Kyushu Jangara Seibu Ikebukuro is a ramen shop class located in the restaurant area of Seibu Department Store, immediately connected to Ikebukuro Station. It ’ s well-known for tonkotsu ( pork bone ) ramen which is popular flush oversea.

While the Ikebukuro outgrowth opened in 2011, the first Tokyo store opened in 1984 in Akihabara. At that time, familiar soy sauce ramen with a light chicken foundation was familiar in Tokyo, and few Kyushu pork barrel bone ramen shops were available.

Pork bone ramen has a unique is characterized by a affluence not found in soy sauce sauce ramen, and the cloudy soup is made by simmering pork barrel bones for a long time. Kyushu Jangara Ramen promptly became very democratic, and it has farseeing been a drawing card in the ramen industry as become synonymous with “ ramen you ’ ll line up for. ”
Their touch cup of tea is “ All In ” ( 1100 hankering including tax ). “ All in ” is a unique expression of Jangara Ramen which means all toppings are added to the ramen. It includes three slices of simmer pork barrel, seasoned boiled egg, seasoned bamboo shoots, mentaiko, chashu pork barrel, kikurage, leek, and sesame.

Kyushu Jangara soup uses not merely pork barrel bone, but besides chicken bones and vegetables, and has a mild sample without the singular smell of pork bones. Jangara besides offers pork-only soup, deoxyadenosine monophosphate well as soup featuring black garlic oil ( mayu ) soup .
“ Kapitan garlic ” ( 60 yen including tax )
Another menu item, “ Kapitan garlic ” ( 60 yen including tax ), is fried garlic served as an extra condiment not included in “ All In. ” The term “ kapitan ” finds its origins in the era when Japan was public treasury closed to most of the world, aside from trade with the Netherlands. dutch leaders in Nagasaki ’ s “ Dejima ” area were referred to as “ captain. ” Kyushu Jangara Ramen is characterized by the the incorporation of elements of extraneous culture everywhere.

The polish of Nagasaki, is far represented in the menu ’ s combination of Chinese and Western cuisine and toppings like, “ kakuni, ” which is often called Nagasaki ’ s traditional “ table dish. ” Nagasaki was once the stage of intense Christian repression, that aspect of Nagasaki ’ south cultural history is reflected with the restaurant ’ south use of stain field glass décor .
Tonkotsu ramen has its own singular culture called “ kaedama, ” which means you can ordain a second serve of noodles to add to your leftover soup. In accession to an english explanation of “ kaedama ” for extraneous patrons, menus are available in English, Chinese, Korean, and Thai. For vegans “ Japanese-style Yuzu Shio Vegan Ramen ” ( 1000 hankering including tax ) is a desirable menu token

3. Chisoumen Mamiana: Open for 10 years in a competitive area – A shop where you’ll not mind lining up for the rich pork bone noodles

3. Chisoumen Mamiana: Open for 10 years in a competitive area - A shop where you’ll not mind lining up for the rich pork bone noodles The area outside Ikebukuro Station ’ s East Exit is known as a ramen battlefield. In particular, many popular shops can be found in the area near Toshima Ward Office. Chisomen Mamiana opened in 2009 and constantly has a line of customers outdoor waiting to enter. Their specialization is “ tsukemen, ” which has freestanding soup and cold noodles. The noodles ’ season is alike to standard ramen, but since they ’ re cold, they ’ re bracing to eat even on hot summer days .
“ rich seafood tsukemen ” ( 880 yen including tax ) with 2 pieces of roast pork barrel .
The touch smasher is “ rich seafood noodles, ” with a rich soup basis made with pork barrel bones, chicken breasts, and seafood dashi. While boil bonito is the typical independent component dashi, Chisomen Mamiana uses niboshi ( dried sardines ) dashi. Niboshi is more democratic among japanese ramen fans because it has a more impregnable pisces season than bonito dashi. however, it can be slenderly bitter, so it may not be to the like of oversea visitors. The pork fragrant, and two bombastic pieces are included .
Brown whole-grain noodles
The noodles here are a must-eat. As thick as udon noodles, they take 10 minutes to boil. If you look close, you can see some of the brown university whole grain flour from which they are made. wholly grain flour is characterized by the fact that both skin and germ are used when wheat is labor. Chisomen Mamiana uses whole wheat flour made from 100 % Hokkaido pale yellow. Standard portions are about 220 grams of noodles, but larger 330g and 440g servings can be ordered .
slate machine with English note
The patronize uses the ticket system, by which you purchase a tag for the menu detail you want and then hand it to your server. The English is handily printed on the ticket machine ‘s buttons .

  • CHISOUMEN MAMIANA

    馳走麺 狸穴

    • address
      1-32-2, Higashi Ikebukuro, Toshima Ku, Tokyo, 170-0013
    • Nearest post
      Directions : 5-minute walk from the east exit of Ikebukuro Station on the JR Line, Marunouchi Line, Yurakucho Line, Fukutoshin Line, Seibu Ikebukuro Line, Tobu Tojo Line
    • Hours : 11:00 – 22:00 ( Open until 21:00 on Sundays )
      close days : Tuesday

*This data is from the meter of this article ‘s publication.
*Prices and options mentioned are subject to change.
*Unless stated otherwise, all prices include tax .

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