さぶちゃん (Sabu-Chan in Jimbocho)

さぶちゃん

I pass by this shop on an almost weekly basis, but never even noticed it until I was on an unrelated adventure to buy gas for my camping stove. Searching for the outdoor shop, I turned down a nondescript alley. Jimbocho is the place to go in Tokyo if you want to buy outdoor sporting goods, by the way.

The line is always long. Even longer is the history.

Kinoshita-san, a chain smoking old ramen chef, has been serving up classic Tokyo noodles for ages. He is truly a ramen master, working tirelessly day after day. Focusing on his customers.

Even when a reporter from Tokyo TV was asking him questions, he remained 100% on the ramen. She decided, instead, to interview me. What followed was not fit for television, as my Japanese language skill was a little rusty that day.

Simple and good. But Sabuchan is only half famous for their ramen. Their claim to fame is in 2 parts. The ramen, of course, and...

... a side order of fried rice. This may seem normal, but Kinoshita-san was the first guy to put these 2 menu items together. Someone had to be the pioneer, no? A lot of the seasonings can be used for both the soup and the rice.

It should be noted that the menu has only a couple options, but everyone gets the half and half special.

Very normal, but great. If you are trying to capture the history of ramen in this great country, Sabuchan is a must stop.


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東京都千代田区神田神保町2-24
Tokyo, Chioda-ku, Kandajinbocho 2024
Closest station: Metro Jinbocho

Open 11:30-15:00, 16:20-19:30
Closed Sundays

三八 (Sanpa in Tokushima)

三八

On the futon next to me at a local rider's inn (hotel for motorcycle riders... yes, Japan is a great place) was a friendly guy who went by the name of Mac. At the mention of ramen, he was quick to recommend a few spots. Sanpa has a few shops in Tokushima, and a week later I found myself staying near one of them.

A local favorite, they make a monthly newspaper, featuring fan art from neighborhood children.

Oh, the ramen. It's great. I was told it's the best chashu on Shikoku, and I'll agree with that 100%. Even though I've only had pork in chashu form a couple times out here, this tender and rich cut of meat gets my vote. The tonkotsu shoyu soup is a little different from the accepted Tokushima style.

Tokushima was an interesting place. Nice beaches, an interesting array of nightlife, and plenty of good food. But a few hours after eating here, I loaded my motorcycle up and drove off into the sunrise.

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徳島県徳島市北田宮2-467
Tokushima-ken, Tokushima-shi, Kitatamiya 2-467

Open 10:30-20:00
Closed Tuesdays and the 3rd Monday of the month

しまなみ苑 (Shimanamien in Ehime)

しまなみ苑

There is a zero-point-small-amount percent chance you will make it to this shop. It's located on a remote island in the Seto Inland Sea. My adventure was not to this shop, but to visit a friend living on that remote island. A friend who's family has been making fish cakes for hundreds of years.

He knows my obsession with noodles. And though I would have been happy with eating the local fish, he insisted on noodles.

A very Chinese taste, with various fruits of the sea thrown on as toppings. It was nice, though I kind of pity my friend, since this is one of only a couple choices for ramen in a 100km radius. Poor guy has to be content eating fresh sushi and local farm produce everyday. Maybe I don't pity him that much.

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愛媛県今治市吉海町仁江１７３−１

Ehime-ken, Imabari, Yoshiumicho 173-1