Chiba

Chiba has several unique ramen dishes, but Katsuura Tantanmen stands out as the best. Unlike ordinary tantanmen with creamy sesame-based soup, it features a clear, spicy soup with chopped onions. My recommendation is “Teppatsuya” (Sano branch) along Route 297. Even when you think you're done eating, the spiciness of the soup keeps you coming back for just one more sip... and then another.

（Tim）

This is a local specialty. It was originally made for ama divers to warm their bodies after being out in the cold sea, making it perfect for chilly seasons. The well-known spot for it is “Ezawa.”

（Chii）

I’ve heard that fishermen originally ate it to warm themselves up. It's a noodle dish unique to Chiba, surrounded by the sea! Different restaurants offer variations in toppings. My recommendation is “Oshokuji Dokoro Ishii,” located inside the Katsuura Morning Market.

（Izuta）

This is a local ramen from the Uchibo area of Chiba Prefecture, where my hometown is. The southern region of Chiba, particularly south of Chiba City, is known for its soy sauce-based flavors. Seeing the bold soy sauce flavor of this ramen always makes me feel nostalgic and energized, like I’ve come home. Restaurants range from those with strong soy sauce flavors to ones where you can also enjoy the depth of dashi broth. It’s fun to explore these subtle differences and find your favorite bowl. Personally, I love the char siu wonton noodles at “Kotobuki Ramen” in Sodegaura City.

（Harakomeshi）

Takeoka is a town in Chiba’s Uchibo area, about a 15-minute drive from Hama-Kanaya, where the Tokyo Bay Ferry departs and arrives. It’s located along Route 127. This ramen is one of Chiba’s three great ramen styles, and the original restaurant is “Umenoya.” The ramen features char siu simmered in soy sauce and topped with chopped onions. If you order the char siu ramen, the noodles are completely hidden under the meat! The generous portion of noodles and broth is served on a special tray.

（Mattsu）

Its distinctive black soup might shock you at first glance, but the crunchy texture of raw onions makes it so delicious that you’ll want to eat it again.

（Harumama）

This ramen is loaded with onions, garlic chives, and garlic. Its bold flavor will leave you craving rice to go with it! It’s so intense that I only dare eat it on my days off, but the thickly sliced onions are sweet and absolutely delicious. My recommendation is “Hachibei no Shokudo” in Chosei Village.

（Izuta）

This is a standing soba dish available on the platform of Abiko Station. It features a surprisingly large piece of fried chicken. High school boys often buy just the karaage and eat it while waiting for their train. The prices are also shockingly reasonable: the karaage is just 160 yen, and the soba is 470 yen. The rich broth is tasty, and the way the fried chicken’s oil seeps into it is incredible. The shop was established in 1928 and is said to have been where the artist Kiyoshi Yamashita once lived and worked.

（yuka371）