Mensoken Kurenai Fuchu
麺創研 紅 府中The house spicy miso ramen (spice level 3 of the shop's scale) with house-made irregularly cut noodles; milder miso and extra-hot 'Oni-Kurenai' versions are also offered.
Spicy ramen in West Tokyo
Spicy miso, tantanmen and chili oil — with heat you can choose.
Spicy ramen in Japan comes in a few families: spicy miso (miso broth with chili paste), tantanmen (sesame and chili, often with minced meat, with or without soup) and chili-oil bowls.
Many shops let you choose the heat level. If a shop uses a numbered scale, start in the middle — you can usually add more chili paste at the table or as a topping.
FAQ
Can I choose how spicy my ramen is?
At many spicy ramen shops, yes — menus often show a spice level, and extra chili paste is a common topping.
Where to eat it
Spice scale 0 = not spicy, 3 = our standard, 5 = for chili lovers only.
Mensoken Kurenai Kokubunji
麺創研 紅 国分寺The house-standard spicy miso ramen (heat level 3), served with house-made noodles cut in seven different thicknesses.
Takanochume
たかのちゅめA light-tasting chicken soy-sauce ramen with pork and chicken chashu, egg and wontons, made with soy sauce and other ingredients from the owner's home prefecture of Fukui.
Medaka TANTAN
めだかタンタンSoupless tantanmen: noodles mixed with a sesame and chili-spiced minced-meat sauce.
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