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This restaurant offers a self-cooking style where customers grill their food at the table. Grilling guide and recipe video are prepared so anyone can make delicious okonomiyaki and monjayaki. The experience is highly acclaimed by overseas customers for its high experiential value. The restaurant's staff is there to help with the cooking. With domestic cabbage carefully selected according to its season and high-purity "first-grade flour," fluffy, hot okonomiyaki can be made. The original okonomiyaki sauce is what makes its okonomiyaki so amazing. For the restaurant's Tsukiji Monjayaki, only the finest ingredients are sourced from Maruju, a fish wholesaler in Tsukiji with more than 160 years of history. Its dashi broth is a blend of seabream, dried bonito flakes, scallops, and chicken broth, all produced in Japan, to give a strong flavor.

This restaurant offers a self-cooking style where customers grill their food at the table. Grilling guide and recipe video are prepared so anyone can make delicious okonomiyaki and monjayaki. The experience is highly acclaimed by overseas customers for its high experiential value. The restaurant's staff is there to help with the cooking. With domestic cabbage carefully selected according to its season and high-purity "first-grade flour," fluffy, hot okonomiyaki can be made. The original okonomiyaki sauce is what makes its okonomiyaki so amazing. For the restaurant's Tsukiji Monjayaki, only the finest ingredients are sourced from Maruju, a fish wholesaler in Tsukiji with more than 160 years of history. Its dashi broth is a blend of seabream, dried bonito flakes, scallops, and chicken broth, all produced in Japan, to give a strong flavor.

This restaurant offers a self-cooking style where customers grill their food at the table. Grilling guide and recipe video are prepared so anyone can make delicious okonomiyaki and monjayaki. The experience is highly acclaimed by overseas customers for its high experiential value. The restaurant's staff is there to help with the cooking. With domestic cabbage carefully selected according to its season and high-purity "first-grade flour," fluffy, hot okonomiyaki can be made. The original okonomiyaki sauce is what makes its okonomiyaki so amazing. For the restaurant's Tsukiji Monjayaki, only the finest ingredients are sourced from Maruju, a fish wholesaler in Tsukiji with more than 160 years of history. Its dashi broth is a blend of seabream, dried bonito flakes, scallops, and chicken broth, all produced in Japan, to give a strong flavor.

PLANT BASED TOKYO, a restaurant offering plant-based cuisine that makes maximum use of soybeans, has launched a ramen specialty shop, Tokyo vege ramen veJin. It proposes a style of eating plant-based food with its concept of being "friendly to the earth and the body. You can enjoy a new type of ramen made without using animal ingredients. The soup is based on white broth extracted from kombu kelp and dried shiitake mushrooms, flavored with standard tastes of soy sauce, salt, and miso. Toppings such as soybean-meat chashu pork, burdock chips, and vegetables add color to the ramen. Experience a healthy yet rich and thick bowl of ramen and discover new tastes.

From the Nishi-Azabu intersection, follow Roppongi Dori toward Shibuya, and it will be on your left-hand side. Hormone Ramen 8910 Nishi-Azabu Branch facing the street is the second Tokyo branch of Osaka's long-established and well-loved famous restaurant. The plump Japanese Wagyu beef hormone is melted into the beef bone-based broth, making for an irresistible soup. You should first try the most popular Hormone Ramen (red) with a deliciously spicy flavor. Hormone Ramen (white) is also popular for its light and rich flavor. When you finish the noodles, add rice and egg or cheese for a rice porridge or risotto. You can taste the flavor extract to the last dropping of soup. The restaurant also offers a full alcohol menu, making it a good choice for the second or third stop on your dining experience.

Located in Minato Ward, one of Tokyo's most fierce competition for ramen shops, Hormone Ramen 8910 is one of the most notable spots. It offers a new genre of hormone ramen that combines premium Japanese wagyu beef hormone with a special soup made from a blend of wagyu beef fat, secret spices, and extremely tasty extracts. Two types of ramen are available: the deliciously spicy "red" ramen and the deliciously rich "white" ramen. The soup, concentrated with the collagen and flavor of hormones, can be enjoyed as cheese risotto or egg porridge even after the noodles are finished. Less than a year after opening, 8910 has gained popularity as a new Akasaka specialty. English menus are available, and the staff is equipped with Poketalk to support foreign languages. Come and enjoy the unique flavor of this restaurant. Come and taste the special ramen that can only be enjoyed here.

Ramen Daisenso TOKYO Suidobashi Branch is located in an area near offices and schools, about a 2-minute walk from JR Suidobashi Station. Sharing the taste of a new brand born from a big crowd-pleaser ramen shop in Kansai, Jinrui Mina Menrui, it also offers an original menu to suit Kanto tastes. With a chicken broth made from Nagoya Cochin chicken, house-made medium-thick straight noodles made from whole wheat flour, and tender chashu pork cooked at low temperature before being delivered directly to the restaurant via flash freezing, its ramen is a true masterpiece. It can be lavishly topped with up to five pieces of chashu pork. The restaurant has a stylish atmosphere that overturns the image of a conventional ramen restaurant, with counter and table seating. Two kinds of Belgian beers are also available on draft.