Nakamuraya is the flagship ramen shop of Shige “Sean” Nakamura, the bona-fide genius behind Los Angeles’ Ramen California and the mastermind of a budding ramen empire. If Ebina, Kanagawa is but a suburb of the all-encompassing Tokyo megalopolis, its claim to fame is surely as the hub of new wave ramen, where precision cooking reigns.

Dudes like Moby and Thom Yorke would be happy to know that vegan ramen, though rare, does in fact exist at one Aurora Cafe, a bi-weekly occurence held in a decidedly bohemian coffee shop/art gallery space in Tokyo’s Nakano neighborhood. Meat-free noodling? Some broths work better than others, but it’s a solid start, and it’s about time.

Tucked away in Matsudo, Chiba, Chukasoba Tomita quietly goes about its business as the top-ranked ramen shop of all time on Japan’s notorious Ramen Database. This lunchtime-only neighborhood joint, complete with a skeletal, shredded lantern, does indeed serve up an exceptional tsukemen dipping noodle, but is it the best ramen shop ever? The egg’s the thing, wherein your mind might be blown.

Deep in the suburbs of Tokyo’s northeast sits Tanaka Shoten, considered by many to be the Japanese capital’s top Hakata-style ramen shop. Is it worth the journey, from the action and the city lights to this quiet, sleepy corner of Tokyo, halfway to Saitama, for an authentic bowl of pork bone goodness? How does a sheet of seaweed say thank you in elevent different languages?

Yamagoya was where it all began, for hungry high schoolers and one gastronomically adventurous English teacher in particular, oh so many years ago. Fast forward to this Fukuoka-based chainlet’s satellite operation on the eastside of Tokyo; with seasonal twists on mukashii tonkotsu ramen, yuzu can’t go wrong.

At TETSU in northeastern Tokyo, you can reheat your tsukemen dipping soup by dropping a scalding hot metal weight into your bowl. There’s actually a guy standing behind the counter, grilling these chunks of heavy metal on a robatayaki. It’s a fanciful concept to be sure, but it’s surprisingly effective. The noodles ain’t bad either!

Cheese in ramen may seem like a half-baked gimmick, but it’s more sensible than one would think at first. Proper noodling is all about the umami, and good cheese, like the “tomme tomme” served at Tukumo in Ebisu, Tokyo, injects a mighty amount of sensation into an ordinary bowl of miso ramen. It’s no wonder this limited quantity specialty sells out daily. Ramen chefs take note. The curd is calling.

A native New Yorker in Tokyo overcomes adversity to open a ramen shop and become the toast of the town. An unlikely success story, a potential treatment for some Hollywood-style fairytale, or the achievement of a fantastic chef with exemplary skill and class, and an all around cool guy?  All of the above and then some. Ivan is great.

Bassanova serves up a heady stew of cosmopolitan fusion goodness in a quiet corner of Setagaya, Tokyo. How do Thai green curry and ramen noodles mix? Like Brazilian polyrhythms and jazz guitar, apparently. For those of you who have no idea what I’m talking about, let me put it in plain English for you. “Quite well, actually.” Quite well indeed.

At the edge of Nagoya’s old shopping district sits Misen, originator of Japan’s little known Taiwan-style ramen. A product of the area’s ethnically Taiwanese immigrants, stepping into Misen is like leaving Japan for an afternoon slurp. Bring on the beer, this is one greasy spoon that will remind you Asia is much more than an island nation of giant robots and Pocky!

Hot off the Tokaido Shinkansen, rameniac pays a visit to Japan’s shiny new ramen robots at Fa-Men. You’ve seen them on the news, now learn if assembly-line automation can truly build a better bowl than a cranky old dude with a towel around his head. Ladies and gentlemen, we are floating in a bowl of space-aged slurping. Now with official rameniac video!

In the shadow of Canal City Hakata stands Ichiryu, a world-class tonkotsu ramen yatai that dwarfs the competition if simply by the size of its queues. Rameniac makes it a point to visit this modest tonkotsu ramen stand whenever he’s in town, sometimes once, twice, even three times over the course of a stay. Yep, it really is that good. That’s all you need to know!

What could prompt an hour-long lineup on a small, residential side street in eastern Tokyo nearly every single day? How about Menya Kissou, a noon-only noodler with the #1 all time rating on Japan’s foremost ramen website? 120 million people can’t be wrong… or can they?

Change is upon us, top-down, in the form of… Obama Ramen! This brand-new Tokyo noodle shop has been chosen to usher the world into a brave new future of global unwarming, diplomacy, and flying cars. Oh yea, some guy got elected president recently. This ain’t about him. I hear he’s awesome too, but whatever. I’m hungry.

Hakata Ikousha represents the new wave of post-boom regionalized tonkotsu ramen, with a solid foundation in pork bone basics, innovative presentation, and the savvy to branch out across Japan. Next stop, the world? Judging by the youthful enthusiasm of Ikousha’s staff, the future is in good hands.

Shinpuku brings a taste of Kyoto to the hallowed environs of Raumen Stadium 2. How do the mellow, shoyu-infused stylings of one of Japan’s oldest ramen shops play in a town known for its pork bones? Don’t forget your passport on the way through the noren...

Ramen worth a ransom? You bet! Ever wonder what might happen when one jealous ramen chef accuses another of stealing his precious recipe? You get a double-soup doublecross that involves kidnapping, beating, and *ahem* apparent nekkidness. I couldn’t make this stuff up if I tried… 

Nestled in the heart of Tokyo, Ramen Jiro honten lands the first perfect score on our rating system. It was inevitable that the day would come, and this hugely influential ramen shop lives up to all expectations and then some. Some people won’t feel the appeal, but rameniac, for one, is a full-blown convert…

A multi-meal afternoon at Yokohama’s famed Raumen Museum yields a bounty of noodle-slurping treasures, beginning with Asahikawa’s Hachiya. Sixty years strong and what do you have to show for it? Burnt oil, saltwater, and a whole lot of flavor to be sure…