地球の中華そば (Hoshino Chuukasoba Isezaki Chojamachi)

This summer I am determined to try the top 10 ramen shops of Kanagawa as listed by tabelog. I have been to number 1 and number 4, but now it's time for number...5. 地球の中華そば  (Hoshino Chuukasoba) in Isezaki Chojamachi roughly translates to Earth of China. My thoughts are that soba is a noodle made of buckwheat and buckwheat comes from the ground. Regardless of the meaning it is number 5 and a must visit for me. If you go be prepared to wait in line. There was already one formed at 11:45 and they open for lunch at 11:30:

However the woman that helps manage the flow of the line is quite friendly and helped me navigate their machine to make sure I got what I really wanted: Tan Tan Men. I waited for my bowl while observing two quiet chefs in a relaxing atmosphere. Soothing music and slurping customers were the only sounds heard at Hoshino Chuukasoba. With a smile from the waitress my bowl was served:

The bowl itself is full of complex flavors starting with black and red pepper and ending in what I believe to be star anise. Not only was the broth a knockout, but so were the noodles, a thin buckwheat perfectly holding the ground meat and spices classic to Tan Tan Men. I have experienced mouth on fire Tan Tan and this is not one of them. It has a high level of spice but there is no numbness or dulling of the flavor due to heat. Finishing an excellent experience was a perfectly gelled and seasoned egg! I would like to return and try their take on shio, which looked equally as delicious. 5/5 

Tabelog and a map :D

Homemade Ramen 麦苗 (Oomori)

There is no avoiding a line at Homemade Ramen in Oomori. Even arriving 15 minutes before they open for dinner there will be people that are waiting before you. Perhaps that's because they only opened 2 months ago and everyone can't wait to try a new ramen shop. A new shop that's already in the top 500? Seems suspect. The first round of customers took about 45 minutes to be served and shortly after that they were already closing for dinner at a count of 23 people. Homemade Ramen is a stylish shop outside and in, decked out with reclaimed wood and rustic decorations complete with earthenware cups and bowls.

Their menu is limited to anchovy shoyu with varying degrees of toppings. Choosing the special (it comes with all the toppings including a wonton) I took a seat. I noticed that despite the shop being well designed otherwise that perhaps they could have used the same attention to detail in the kitchen. Their service was slow because they can only make 3 sets of noodles at a time. As the say patience is a virtue and I waited diligently for my bowl. Finally it was served!

2 cuts of pork, pork loin and pork belly, an egg, a shrimp wonton, ribboned negi, and of course obligatory menma and nori top Homemade Ramen's anchovy shoyu broth. Homemade ramen's real champion are their noodles: straight and firm buckwheat with a nice bite. The cook on the pork loin was quite nice and flavorful but the belly could have used some more heat, as the fat wasn't completely rendered out the way it should be. Standard menma, and what tasted to be somewhat stale negi, as well as an overcooked egg were definite drawbacks. The base was a unexceptional shoyu, and a little too oily for my tastes. Homemade Ramen is not worth the wait or the line even if the atmosphere is nice and the noodles are homemade. 3.5/5

Map, twitter, and tabelog

くり山 (Kuriyama Hakuraku)

Summer time in the Kanto region is rainy, hot, humid, and a perfect time for tsukemen (dipping noodles). The noodles are served cold with a small bowl of dipping soup. There are many shops that serve ramen and tuskemen, but only a few that specialize in tsukemen. くり山 (Kuriyama) in Hakuraku is one such shop. In recent entries I have been visiting places just before they reopen for dinner. I would suggest you try to do that if you want to avoid a long line at Kuriyama. There is something magical about watching a shop open up for dinner. After the lifting of a rolling metal gate and the placement of a rod adorned with tattered flags a ramen shop appears. The shop itself looked like an izakaya turned ramen shop, meaning that the wall between the counter and the kitchen was so high that I was unable to get a great view of the action.

But behind the scenes there is so much happening to make all the bowls of tsukemen!

Over the tall counter came my tsukemen. I ordered extra chashu and an egg from the man that takes the orders outside, which for more popular shops is a really great system. Their menu is minimal between tsukemen or ramen and a few standard additional toppings like menma, chashu, or an egg.

A generous dash of dashi topped my tsukemen soup which I immediately tried. It was rich and porky highlighted by the dashi and is Kuriyama's true hero. The bits of pork cooked with the soup were perfectly tender, but the extra pieces that I had ordered were a little dry. I cracked open the egg which was only slightly overcooked. The finest part of my meal came at the end when you return your soup bowl to the high counter and the chef adds yuzu seasoning and a thin broth. What a delight! For slightly dry pork and an overcooked egg Kuriyama gets a 4.5/5. If I return I will order just tsukemen with no extra chashu or egg because their soup is fantastic all on its own!

Tabelog, twitter, and map ;)

麺や でこ (Menya Deco Shinmaruko)

Located in a sleepy station next to the Tama river, 麺や でこ (Menya Deco) boasts a high ranking amongst lovers of shoyu. Definitely on my list of local shoyu ramen shops to try, I gave it a whirl. The shop is a cozy one featuring high top counter seating with a view to the kitchen and tables for couples enjoying a ramen date together.

After being greeted by their friendly staff I ordered shoyu with an egg.

Menya Deco topped this bowl with shredded menma, thinly sliced negi, a slice of chicken, a slice of pork, a sprig of mitsuba, and my beloved egg. It is apparent that Menya Deco's shoyu is like no other because they craft their own special concoction of shoyu that is delectably smokey. The cook on both meats was fantastic and I even enjoyed the menma! Sadly the egg was slightly overcooked and the noodles were quite basic. For these small crimes Menya Deco gets a 4/5

Links 
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links, and a map!

SHIN Tammachi

If last week was the height in sophistication at Ginza, this week was the height of comfort in Tammachi. Though this area is small, it packs a punch with 4 shops in the top 5000 across Japan according to Tabelog. Well now I have eaten at 3 of them! A few doors down from Ramen Stars, SHIN was the shop I wanted to visit, but was out of what I wanted, and I wanted their famous fried chicken ramen. Their shop also has a tantanmen and a menu constantly changing with new specials. I over heard some regulars talking about a keema curry mazesoba that was supposed to be unveiled this weekend. It seems that SHIN is a local favorite and right before they reopened for dinner there was a line.

I ordered fried chicken ramen and took a seat. Because SHIN makes everything to order there is about a 10 minute wait. Fortunately there is a lot to look at like red and black accessories, framed thank you notes from customers, and a busy chef in their open kitchen.

Watching the preperation of ramen is almost as good as eating it! At SHIN their shoyu consists of oil, shoyu, and stock all made to order with huge hunks of fried chicken or chashu if you want to go that way. The secret to their stock is freshly peeled yuzu, which I noticed being added with the other key ingredients. After watching and waiting I was served:

Freshly fried chicken, an egg, menma, a buried peice of naruto, green onions, and yuzu topped the bowl at SHIN. The cook on their chicken is fantastic, crispy and juicy with well seasoned breading slightly melting into the  base. Their egg was cold, but pre sliced and delicous. Standing out was their stock, highlighted with yuzu to give it a bump of suprising citrus. Their noodles, which I believe to be home made, are a flawless firmness. You can't compare SHIN with Ramen Dream because SHIN is a completely different animal. They are both fantastic and better than Ramen Stars. If pressed to choose I might return to SHIN to check out their ever changing specials. 5/5

Tabelog, Twitter (check to see their specials!), and a map

銀座 篝 (Kagari Ginza)

Ohhhh Ginza, an upscale shopping district that has it all from Issey Miyake to luxury salmon, is also home to a well written about ramen shop: 銀座 篝 (Kagari Ginza). It has been on my list for quite some time and decided it was time to make a pilgramage. Turn a corner from the glitz and you'll find Kagari indicated by a humble "soba" sign:

I arrived about 10 minutes before they reopen for dinner and there was already a small line. Knowing that there were 8 seats I counted the people in front of me and was relieved to see that I would be in their first group of dinner customers. A man came out in a pointed paper hat to usher us into the small wooded interior of Kagari. The man in the paper hat came around to take our orders. Their menu is both outside and on the table, but I knew what I wanted, chicken shio with an egg. We were each given complimentary toasted onions and fresh grated ginger for toppings as we waited in suspense.

Topped with what others have described as seasonal vegetables, this particular season was asparagus, seaweed, bamboo shoots, and what I believe to be the heart of a cabbage. Before adding anything I tried the base. Pure biddy bliss. Creamy and seductive with just a hint of pepper. I added the toasted onions for texture, but they were not needed. Nothing was needed. Chicken breast roasted to perfection and an egg seasoned well. I even thought the asapragus was good and it is not my first vegetable choice. This bowl perfectly emulates its surroundings of designer handbags and shoes by being a unique and perfect bowl of ramen. 5/5

Map and tabelog 

胡心房（こしんぼう） (Koshinbu Machida)

The first year I lived in Japan, I lived in what the Japanese might call inaka, meaning countryside. However I lived close enough to a mini city on the outskirts of Tokyo called Machida. I went there often to go shopping, have a good burger, and to eat ramen. I remember it fondly. One of my favorite memories is when I ate a bowl at Koshinbu. It was before I had developed any kinds of thoughts on what a bowl of ramen should have and it was delicious. Will Koshinbu stand the tests of time? Open since 1998, it better. Located so close to the station that you can see the tracks from their window, Koshinbu has one table, but mostly counter seating with a view of the kitchen.

As usual I ordered ramen with an egg and decided on extra greens for a topping.

If I were to order again I would order the extra chashu and skip the greens. If you want a salad on your ramen go for the greens, but for me the champions of Koshinbu are the base and the chashu. Cut to deli meat thinness, their chashu is off the wall tender and scrumptious. Crack open the egg and mix the soft yolk to make a perfectly creamy bowl of soy milk ramen.

With a grind of pepper you are on your way to a luscious ramen experience. Basic noodles in an otherwise fantastic bowl give Koshinbu a 4.5/5, but it is definitely worth a go!

Links to tabelog, twitter and a map :)