As me and my friends walked up to this shop we saw a line with 20 people on a Tuesday night. I said I have good news and I have bad news… good news this ramens going to be good, bad news we are waiting an hour.

It was definitely worth it. 8.8/10

11 nights, 6 Tokyo, 5 Osaka. Highlights were Misen and Chinese Cuisine Piman. Misen's Taiwan ramen was insanely good, as well as all of their other dishes.The pork uterus, liver with bean sprouts/garlic chives and their greens are must try's. The course meal at Piman is one of the best meals ever had, got to meet Takahshi the owner, he was so nice even let us try his shio and shoyu koji's that he uses to season most of his dishes. Yakitori and Udon lived up to expectations. First trip was huge learning experience. Lots of getting lost, not ever finding a place, and places that have since shut down. can't wait to get back...

Very rich in flavor. Charsu was delicious. Well plated. Overall it was delicious. All of this for only 1500 yen. Highly recommend.

Approx a billion calories. Still worth it.

at 京都北白川ラーメン魁力屋 烏丸七条店

spicy mixed vegetable ramen, with breaded chicken filet and fried egg

topped with sesame seeds, toasted sesame seed oil, chilli flakes, and chives

Mastered the toppings, but still need to work on the broth and make my own noodles from scratch. I brought a pack of Ichiran instant ramen back from Japan. The best instant noodles I’ve ever had, especially the broth!

Omg, this was the goods, Tantan ramen w/ ground pork, Char Siu, jammy eggs and more!

Mensho Taketora Main Store,

2-36-3 Kabukicho, Shinjuku-ku, Tokyo, Shinjuku Ashibe 1F

Murata

中華そば むら田

35% hydration noodles on marcato fettuccini cut. Wish I had more like a 3mm cut on these but still turned out great

Tsukemen at Ramen Kanetora in Fukuoka. Intense and beautiful bowl. Chicken, pork and fish based broth.

18hr Broth, Shoyu Tare, Wood-Fired Chashu, Marinated Eggs, Wood Ear Mushroom, Steamed Bok Choy, Nori, Chili Crisp.

Tried their tonkotsu ramen. I like the rich, yet light broth.

Hakata station ramen, Nagasaki champon, soba at Haneda airport, tempura udon somewhere in Shinjuku.

didnt expect this ramen to top iekei ramen

Fantastic ramen place in a tiny little alley in Kyoto. Had to wait in line in the alley, but it was worth it. All the duck is from a specific prefecture, sourced directly from the farm. Simple menu, absolutely delicious.

Everyone seems to have their own idea of what makes the perfect bowl, from rich tonkotsu broth to lighter shoyu or spicy miso. I'm curious about your unpopular ramen opinions. What do you love that other ramen fans might not agree with?

人によっては無理！ってなるかもしれないけど、美味しいよ！

First time making a beef paitan. Broth was AMAZING. Not too happy with the presentation.

Broth: beef paitan made with dry aged beef bones, bone marrow and oxtail, cooked for 12 hrs.

Tare: garlic shio - garlic and onion soffrito, dashi, two salts and msg.

Noodles: tokyo style 32% hydration- would choose a different noodle next time.

Aroma oil: smoked beef tallow - three hour oak smoke

Toppings:

Beef fillet chashu, marinaded in smoked soy tare, seared then cooked to 50c sous vide 90mins

Crispy garlic, raw garlic, spring onions, watercress, cracked black pepper, nori.

Good stuff