九段一茶庵 (Kudan Issaan)

A fantastic soba place located somewhere between Kudanshita and Jimbochou. Absolutely crazy about the soba here. Been going back again and again since last winter and tried everything in the menu. A lot of items are seasonal and only available for a few weeks or so. I think they have MORE variety during summer, probably because soba is actually a seasonal food that doesn’t taste as good in summer so they offer more variety of toppings to compensate.

For all the hot soba with soup, you can choose between regular soba(“seiro”) or thick soba(“inaka” or “country”). For the other soba(e.g.cold soba), you can change the soba from “seiro” to “inaka” for a charge of Y100. I love inaka soba so I always ask them to change it for me. “Oomori”(large size) is plus Y500.
五色盛りそば(¥1800): 季節そば(さくら)、黒ごま、田舎、せいろ、けし。
5-colour soba(Y1800): seasonal soba(sakura), black sesame seed, inaka, seiro, keshi(poppy).
つくねそば、¥1500。 たまご焼き、¥800。
Tsukune(duck meatball) soba, Y1500. Tamago-yaki, Y800.
Oroshi(grated radish) soba, Y1100. (Inaka +Y100)
Grilled miso(with soba flour), Y500.
鴨南蛮、¥1500。 揚げゆば、¥700
Kamo Nanban(duck), Y1500.
Fried yuba(tofu skin), Y700.
辛味もちそば、¥1200。 茄子田楽、¥500。
Grated radish and fried mochi(rice cake) soba, Y1200.
Nasu Dengaku(grilled aubergine with grounded meat in miso), Y500.
Cold seiro with sesame seed sauce, Y1300. (Large +Y500)
Simmered tsukune, Y600.
ねぎそば、¥1200。 ぶっかけ、¥1300。
Negi(leek) soba, Y1200.
Bukkake, Y1300. Default is inaka soba.
夏野菜かれいせいろ(冷)、¥1500。 竹の子そば、¥1300。
Summer vegetable curry seiro, Y1500.
Bamboo shoot soba, Y1300.
Aubergine and myouga soba, Y1400.
Suzushiro(shredded radish) seiro, Y1100.
湯葉とじそば、1300。 赤なす揚げ煮せいろ、¥1400。
Yuba and egg soba, Y1300.
Fried red aubergine stew seiro, Y1400.
Soba toro(grated yam), Y1350. (Large +Y500) (Inaka +Y100)
Raw seaweed and sour plum mozuku cold soba, Y1400. (Inaka +Y100)
一本穴子せいろ、¥1900。 豆乳坦々せいろ、¥1500。
Anago seiro, Y1900. (Inaka +Y100)
Soy milk tantan seiro, Y1500.
Sendai chicken and Nagaimo(long yam) Bukkake, Y1400.
Sour plum Bukkake seiro, Y1400.
Tempura seiro, Y2250.
Okinawa Okra and dried fish and Molokheya, Y1500.

Menu(J): 1, 2, 3, 4, 5, 6, 7, 8, 9.

九段 一茶庵 本店(Kudan Issaan)
Add: 3-6-6 Jimbocho, Kanda, Chiyoda-ku
Tell: 03-3239-0889

勝漫 (Katsuman)

This tonkatsu place is only a block away from Tonkatsu Yamaichi(The nearest station is Awajicho but it’s less than 10 mins walk from Akihabara). The chef of Yamaichi used to work here so the style are quite similar. Katsuman is a bit more expensive than Yamaichi for the same menu but the portion is also bigger. I find the crust of the tonkatsu much lighter and more delicately fried in Yamaichi, but Katsuman is more generous with the portion and the ingredients. Both are very good tonkatsu restaurants.
大かつ丼、¥1600。 帆立のクリームコロッケ、¥1500。
Large Katsu-kon, Y1600. It only comes in large size, but you can ask for less rice. It’s nice but I prefer Yamaichi’s Katsudon.
Scallop cream croquette, Y1500. The croquettes are massive and there are generous amount of scallop chunks inside(such that the crust can barely hold up the stuffing ^^;;). I like it more than Yamaichi’s version.
Left pic: Special pork filet cutlet(Toku-hire), Y2300.
Right pic: Regular pork filet cutlet(Hire), Y1800.
Both Hire are not as good as Yamaichi.
Left pic: Special pork loin cutlet(Toku-rousu), Y2100.
Right pic: Regular pork loin cutlet(Rousu), Y1500. Extra order: Scallop croquette, Y400.
Rousu are, on the other hand, better than Yamaichi. Very juicy and has right amount of fat.
There is a side menu from which you can order from one piece.
串かつ、¥1400。 メンチかつ、¥1000。
Skewered pork and vegetable katsu, Y1400. About the same quality as Yamaichi.
Menchi-Katsu, Y1000. More meat than Yamaichi…and nicer!
Menu(J): 1, 2.

Add: 1-6-1 Sudachou, Kanda, Chiyoda-ku
Tel: 03-3256-5504

讃岐うどん 野らぼー (Norabou)

Sanuki udon(thick type of udon from Kagawa Prefecture) chain restaurant with a couple of branches in Kanda area. Left pic is Jimbochou branch and right pic is Nishikichou Honten(original shop near Awajicho subway station). The udon is soft and springy here, not the hard chewy type I usually crave but I still love it. The large variety of udon and tempura available, and the reasonable price make it one of my favourite lunch spots.
冷玉生醤油うどん、¥570。 いか天、¥180。ささ身天、¥200。
Chilled udon with raw egg and fresh soy sauce, Y570.
Squid tempura, Y180. Chicken breast tempura, Y200.
Spring mountain vegetable udon, Y750.
Half-cooked egg tempura, Y90. Shiitake mushroom tempura, Y130.
さつま芋天、¥100。 茄子天、¥100。ごぼう天、120¥。
Miso Kenchin(miso soup with root vegetables) udon, Y780.
Satsumaimo taro tempura, Y100. Aubergine tempura, Y100. Gobou(burdock root) tempura,Y120.
Today’s lunch set: Shirasu(baby fish) rice bowl with half-cooked egg, Sanuki udon with Tai(sea bream) surimi tempura, Y800.
For lunch set, you can choose the udon from the basic menu: hot, cold, or mix(hot soup + cold udon).
Chicken tempura udon, Y780.
Eryngii mushroom tempura, Y130. Okra tempura, Y120.
Today’s lunch set: Chicken Sukiyaki rice bowl and Sanuki udon, Y800.
Red chikuwa tempura, Y130. Asparagus tempura, Y150.
Oroshi(radish) Bukkake udon, Y650. Pork rice bow with half-cooked egg, Y350.
Goma(sesame seed) udon, Y780.
Seaweed tempura, Y90. Green bean tempura, Y150.
Kama(straight from the boiling pot) cheese curry udon, Y750.
Rice with raw egg, Y190.
Kama egg spicy cheese udon, Y720.
Pumpkin tempura, Y110. Iwashi(sardine) tempura, Y180.
Kama Niku(pork) Bukkake udon(with raw egg), Y750.
Prawn tempura, Y250.
Spicy miso Kama egg udon, Y600.
Mochi(rice cake) tempura, Y120.
Chilled aubergine oroshi udon, Y720.
Takenoko(bamboo shoot) tempura, Y100. Maitake mushroom tempura, Y130.
Spicy curry udon, Y670. Small pork rice bowl, Y150.
田舎きつねうどん、¥670。 カレー丼、¥190。
Inaka(country) Kitsune(fried sliced tofu) udon, Y670.
Small curry rice bowl, Y190.
きつねおろしぶっかけ、¥670。 鳥つくね・厚玉丼、¥330。
Kitsune Oroshi Bukkake, Y670.
Tori(chicken) Tsukune(meat ball) rice bowl, Y330.
冷やしゴマダレサラダうどん、¥800。 まぐろ中落ち丼、¥400。
Chilled goma-dare(sesame seed dressing) salad udon, Y800.
Maguro rice bowl, Y400.
梅しそ若布うどん、¥670。 親子丼、¥400。
Ume(sour plum) shiso wakame udon, Y670.
Oyakodon, Y400.

Most of the rice bowls above are only available in Jimbocho branch. The rice bowls are included the udon set(together with a basic udon), but you can also order the rice bown on its own and choose the udon from the menu.

My favourite udon(excluding the seasonal ones that are only available for a short time) are chicken tempura udon, Goma udon and Kama Niku Bukkake udon(with raw egg).

Lunch menu: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14.
Side dish menu available at dinner time: 1, 2.

讃岐うどん 野らぼー(Sanuki Udon Norabow)

神保町店 (Jimbocho Branch)
Add: 2-12-3 Jimbocho, Kanda, Chiyoda-ku
Tel: 03-3221-5070

錦町本店 (Nishikichou Honten)
Add: 1-8-11, Nishikichou, Kanda, Chiyoda-ku
Tel: 03-3295-5121

Poppoya (ぽっぽっ屋)

The owner of this ramen shop used to work in Jiro, which explains the resemblance to Jiro in taste and style. I’ve tried the Suidoubashi branch near Tokyo Dome(left pic) and the Nihonbashi honten(right pic) which is the original shop. The two shops are similar in quality – Nihonbashi branch is a little bit more expensive(talking about ~30 yen difference), and Suidoubashi branch is less shabby and is easier to go in for female customers.

I really love the thick and chewy noodles here. The soup is Tonkotsu(pork bone broth) and soy sauce based, which is nice but I find it too salty to drink on its own. So rather then soup ramen, it’s more like ramen mixed with sauce. Just like Jiro, it’s free to ask for extra vegetable(mostly beansprouts), extra onion, extra pork fat, stronger taste, and garlic.

In the following, left pic is from Suidoubashi, right pic is from Nihonbashi.
Umi no Shio(Sea Salt) Ramen, Y780. Ajitamago(boiled flavoured egg), Y100.
Aburamen(Y780) is the most popular item. Left one has garlic topping. Right one has ajitamago topping(I didn’t know Aburamen would come with egg already!).
Regular Ramen, Y700. Ajitamago, Y100. Left one has garlic topping.
Tsukemen, Y780. Left one has extra vegetable topping.
Chilled Salad Ramen, Y850. I only tried it in Suidoubashi branch, not sure if it is available in Nihonbashi. Pretty nice but gets a bit salty towards the end – too much dressing. Right pic is a branch in Yushima(near Ueno park). I just walked past but didn’t try.

Suidoubashi Branch’s menu here and free topping menu here.

English review here.

ぽっぽっ屋 (Poppoya)

Nihonbashi Honten
Add: 16-12 Kodenmachou, Nihonbashi, Chuo-ku
Tel: 03-3666-2151

Suidoubashi Branch
Add: 2-21-11, Misakichou, Chiyoda-ku
Tel: 03-5211-8556

吉野鮨本店 (Yoshino Sushi Honten)

Nigiri-zushi(regular rank, large size), Y2310.
Nigiri-zushi(upper rank, regular size), Y2100.
Chirashi-zushi(upper rank, large size), Y2310.
Tekkajuu(Maguro on sushi rice), Y2310.

Chirashi-zushi(upper rank, regular size), Y2100.

Pretty nice and fairly reasonably priced sushi place right behind Nihonbashi Takashimaya. I really like the Chirashi-zushi here. Nigiri set is also good. Don’t recommend the Tekkajuu though.

Menu(J): 1, 2, 3.

吉野鮨本店(Yoshino Sushi Honten)
Add: 3-8-11, Nihonbashi, Chuo-ku
Tel: 03-3274-3001

九州じゃんがら (Kyusyu Jangara)

Honten(original shop) in Akihabara.
Regular Kyushu Jangara ramen(tonkotsu or pork-bone broth) with ajitama(flavoured boiled egg) and buta-kakuni(stewed fatty pork) for toppings, Y900.
ぼんしゃん、¥700。 からぼん(全部入り)、¥1150。
Bonshan, Y700. The straight Tonkotsu broth has a really strong pork smell which is a bit too much for me.
Karabon (zenbu-iri), Y1150. A spicy version of Bonshan. The spice covers up the pork smell perfectly so I enjoy it much more than Bonshan.
“Zenbu-iri” means “with all the toppings”. The ajitama is hard-boiled so I’m not so crazy about it. Other toppings included are buta kakuni and chashu(roasted pork) and mentaiko(spicy cod roe).
Mugi-chan with mushroom(autumn menu), Y850. Additional toppings of chashu(Y200) and ajitama(Y100). The regular Mugi-chan without the mushroom is available all year round. Mugi comes from a slightly sweet Mugi(barley)-miso which is blended into the soup.
On the right is Niku-soboro-gohan(rice with chopped and seasoned meat), Y250.
九州じゃんがら みそ、¥650。 ドライカレー、¥180。
Kyushu Jangara Miso, Y650. The miso used is the regular kind and is not as sweet as the one used in Mugi-chan.
Dry-curry rice, Y180.
Kobonshan(Garlic flavour), Y700.
Mentaiko and Mayonnaise rice, Y250.
Curry and spring vegetable(spring menu), Y680. I really like this one. Too bad it is not available anymore.
Red Jangara(super spicy and has tomato flavour), Y700. It is the seasonal menu available at the moment…..but it is so spicy that I can’t taste anything after a while….
The branch near Kanda station.
Hot Tsuke-chan(fish and soy sauce based soup), Y800.
Cold version of Tsuke-chan is available in summer, Y780. Plus Kakuni topping.

Ironically, my favourite ramen after trying all the variations in Jangara is Hot Tsuke-chan, which is NOT tonkotsu broth that Jangara is specialised in or Kyushu ramen is famous for. ^^;;; The noodles for Hot Tsuke-chan is thicker and more chewy compared to the thin noodles for other menu(thin noodles is Kyushu style though). Somehow when I order “kaedama”(additional portion of noodles to add to the leftover soup, Y150), the noodles is a lot harder and much nicer. Unfortunately I find it a bit embarassing to ask for “katamen”(hard noodles) from the start because it’s embarassing enough to be the only female in the shop, but if you are a guy and you like al dente, I suggest you request for “katamen”.

I tried a couple of side rice bowl but they are nothing special. Better to save stomach space for kaedama.

There are a couple of branches(e.g. Harajuku, Akasaka) and each of them has only a few variations of ramen available at a certain period of time(e.g. at night only). I managed to try all the variations by visiting the Akihabara original shop, the branch in Kanda, and the branch in Nihonbashi. Do check what is available in each branch from their homepage.

Menu: 1, 2, 3, 4, 5, 6, 7, 8, 9.

九州じゃんがら (Kyusyu Jangara)

Akihabara Honten
Add: 2-17-6 Soto-Kanda 3-11-6, Chiyoda-ku
Tel: 03-3251-4059

Kanda Nishi-guichi branch
Add: 2-11-8 Uchi-Kanda, Chiyoda-ku
Tel: 03 -3251 -4905

二代目つじ田 味噌の章 (Nidaime Tsujita Miso no Shou)

Miso ramen with half-cooked egg, Y900.
Spicy miso ramen with half-cooked egg, Y1000.

I had just posted an entry of the soba shop opened by my favourite ramen shop Tsujita only a while ago, and I was a bit surprised to find out that the soba place has already closed down and the same location has now turned into a new ramen shop also run by Tsujita. The new ramen shop specialised in Hokkaido miso ramen – regular miso or spicy miso. I’ve tried them both and I really like them! Usually Hokkaido-style miso ramen is too salty and oily for me, but Tsujita’s version is mild enough that I can actually drink the soup without feeling ill afterwards. I also like the finely-chopped seaweed – apparently Yamagata-style – that you are supposed to mix into the soup bit by bit.

Location is about 10 mins walk from Akihabara. Open on Sat and Sun too. There is no queue yet even on weekends.

Menu here.

二代目つじ田 味噌の章 (Nidaime Tsujita Miso no Shou)
Add: 1-1, Ogawamachi, Kanda, Chiyoda-ku