Category Archives: FOOD

ByFood: Japan’s One-Stop Food Platform

Ultimate Osaka Night Tour

ByFood is Japan’s one-stop food platform with over 250 food experiences (and counting) across Japan, such as food tours, cooking classes, tastings, and dining experiences. With filters for vegan, halal, kosher, gluten-free, and more, byFood strives to make Japanese food experiences accessible to all. We bring locals and visitors together through food experiences, help small local businesses, and celebrate authentic Japanese cuisine. In doing so, we hope to preserve local Japanese heritage and promote cross-cultural understanding through food.

Spreading Happiness Through Food!

ByFood’s mission is “spreading happiness through food.” For every experience that is booked through the platform, byFood donates to a different NPO or NGO of the month. So, just by enjoying a meal in Japan, guests can help children in developing countries get access to necessities like nutritious meals, schools, and housing, so they can grow up healthy and happy, and ready to change the world.

Here’s a preview of our recommended experiences:

Food Tours

Hop on a two-wheeler for a foodie bike tour, taste 6 bowls of ramen on a ramen tour, explore bustling fish markets on foot, or munch on the most Instagram-worthy sweets in Harajuku. There’s something for everyone!

Ultimate Osaka Night Tour

Bar Hopping in Harmonica Yokocho (The Midnight Diners Experience)

Cooking Classes

Learn to make ramen noodles from scratch, roll your own decorative sushi, fry up crunchy tempura, and more. The best souvenir you can take back home is the skills to make these classic Japanese dishes in your own kitchen!

Traditional Japanese Sweets, Wagashi and Mochi Class

Traditional Japanese Sweets, Wagashi and Mochi Class

Handmade Soba Noodles Cooking Class

Clear Chicken Ramen in Takadanobaba – Sanpoichi


Sanpoichi (鶏そば 三歩一) is one of the top ranked restaurants for ramen in Takadanobaba. Their ramen’s clear soup highlights a sterling chicken stock.

Best Chicken Ramen in Takadanobaba

Their no. 1 chicken ramen (tori soba) is only ¥750. The salty shio seasoning takes front seat. In the background the chicken bones from Iwate provide a warm richness to the soup.

Ramen in Takadanobaba - Chicken

With the broth being so light, the chicken chashu toppings are a striking reminder that this is chicken ramen. Some of the slices are singed. Chewy, thin menma and cripsy green negi complete the bowl.

Noodles made in-house

When you order, you’ll be asked to choose noodle firmness. Try “futsu” for normal, or “katame” for extra firmness.

Besides the above ramen, they serve a richer chicken ramen, maze soba (only available at night), a veggie tantanmen, and a tsukemen.

Wide Range of Condiments

On the table are a range of condiments, including gyofun fish powder, homemade raiyu chili oil, and sweet raw ginger. What’s not on the table is yuzu kosho (citrus pepper). Ask the staff for this one. It’s my favorite among the condiments.

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Michelin Star Ramen at Tsuta – Worth the Hype?


In 2015, Tsuta (蔦) shook the culinary world, being the first ever ramen restaurant to receive a Michelin star. But is their ramen worth the hype?

Famous before Michelin

Before its Michelin star status, Tsuta Japanese Soba Noodles was already well recognized in Japan. But this popularity reached new heights after the big star in 2015. Tsuta’s lines naturally got longer.

So this brings us back to the question – is it worth the hype? Is it worth waiting in line for? Let’s objectively have a look at Tsuta’s famous ramen.

Ramen at Tsuta – Is It Special?

While they serve shio and miso ramen, the bowl to order is with shoyu (soy sauce) seasoning. Owner Onishi-san has handpicked the finest shoyu from Wakayama prefecture. This shoyu is barrel-aged for two whole years.

For the soup, THREE are separately prepared and comprised of 1) chicken and vegetables, 2) asari clam and kelp, and 3) niboshi and bonito fish flakes. Together, seasoning and soup form a gentle river of unbelievable umami.

Tsuta - Ramen

It doesn’t stop there. Truffle oil is drizzled on top, but with restraint. The shoyu seasoning is still boss. Fig compote adds a sweet bounciness and a dollop of balsamic vinegar a jolt of sourness. The vinegar is a more recent addition and I personally prefer the bowl without. But …continue reading


Amazing Red Snapper Ramen at Mengyo


Although some places have dabbled in red snapper ramen, Mengyo (真鯛らーめん 麺魚) is often credited with perfecting it. Their ramen showcases red snapper fish like nowhere else can.

Red Snapper Ramen

Red snapper, or seam bream (真鯛 in Japanese) has always been an important fish in Japan. It’s renowned for how amazing it tastes. But only recently has red snapper ramen become a thing.

Snapper Ramen with Egg: ¥990

This is thanks in big part to Mengyo. They’re inspired other ramen shops like Housenka – but theirs is the pinnacle.

Choose from their recommended standard ramen or a richer one. In the standard, the broth is relatively light. But it’s deeply permeated by that golden snapper flavor. A bit of yuzu adds complexity.

Every bite is paradise. The slow cooked pork on top are paper thin and match up well with little singed bits of red snapper. These bits are smoked and when pulled up with the noodles, engulf your nostrils in smokiness.

The Tsukemen

While the ramen is a must for first-timers, their tsukemen is great too. It has a saltier broth and a leafy flavor, coming from the spinach topping.

Snapper Tsukemen: ¥870

For both the ramen and tsukemen, free condiments include yuzu kosho, wasabi or raw ginger (nama shouga). Ask for any of them from the staff. I’m a big …continue reading


Eifukucho Taishoken: Humongous Bowls since 1955

Eifukucho Taishoken

Since 1955 Eifukucho Taishoken (永福町大勝軒) has been serving humongous bowls of classic Tokyo style ramen. It’s one of the most beloved ramen restaurants in Tokyo.

Double Sized but Delicate Ramen

Eifukucho Taishoken is known for their generous portions. What you get is twice the size of your typical bowl of ramen. Despite this, the ramen itself is quite delicate.

Chashumen: ¥1,340 + Raw Egg: ¥50

Representative of Tokyo, it’s a slightly tangy shoyu ramen. They blend 3 types of shoyu. There’s also just enough pork bone richness, which is complimented by a hint of niboshi. The maiwashi niboshi are from Yamaguchi, Ibaraki and Nagasaki.

Back in their recipe refining days they made the switch from katakuchi iwashi to maiwashi niboshi. They found that the odorless maiwashi worked best.

Eifukucho Taishoken Noodles

Bits of negi floating in the broth and a touch of yuzu citrus add some sweetness. Lastly, thin slices of chashu pork are perfectly seasoned and thin, curly noodles really soak up the fragrant broth.

Overall, this is a delicate and delicious rendition of classic Tokyo style ramen.

Elegant Interior

Eifukucho Taishoken strives to maintain a relaxing experience. The interior is decidedly old-school but there’s a certain elegance as well.

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