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Video Ultimate TOKYO RAMEN Tour! RAMEN EXPERT Reveals the Best Noodle Spots in Town!


  • so we've got everything required here
  • we've got noodles we've got broth I will
  • show you what you need to be ok here we
  • go this slurp off Tokyo Japan
  • a stunning stimulating and seductive
  • city modern maybe even futuristic packed
  • with people yet eerily quiet each block
  • of the city is stacked with restaurants
  • and winding alleyways ready to be
  • explored and with plenty of food to
  • choose from
  • I plan on trying it all
  • in this series we're going down every
  • dark alley each fish market and
  • hole-in-the-wall izakaya
  • to bring you the most unique food
  • experiences Tokyo has to offer and
  • today's mission is ramen literally every
  • year 17 million foreign visitors come to
  • Japan to try ramen noodles fact yes if
  • this is your idea of ramen allow me to
  • change your worldview completely as long
  • as you keep the ramen definition you've
  • got some really funky combinations of
  • ramen here in Tokyo the world of ramen
  • has expanded past a quick lunchtime
  • treats to an edible art form I love the
  • absolute attention to detail until it's
  • done perfectly I'm talking soup less
  • Robin I gotta say this is probably my
  • top three Robins ever in ramen with
  • super thick broth almost like a puree
  • that does not remind me of ramen at all
  • and even a black run black as night
  • darker than my heart this is a lunch of
  • my dream so put on your pants with the
  • elastic waistband because today we're
  • eating big in Tokyo Japan
  • [Music]
  • today I'm with a ramen expert Frank how
  • are you doing man good good thank you so
  • much you know I am a food expert but
  • right here on the screen it says you
  • guys put it on the screen
  • ramen expert he won't do it okay there
  • it is born and raised in Japan this guy
  • does not mess around when it comes to
  • these precious noodles how many shops
  • have you tried in Tokyo it's saying
  • Tokyo over 500 but they're like three to
  • four thousand shops in Tokyo so I've got
  • my working up ramen something that's
  • pretty feeling already like you have a
  • bowl and you're like I'm good so when
  • you do a tour how many places do you go
  • you can't have six mini bowls well today
  • yes
  • we're now doing mineable today we're
  • gonna eat four huge bowls of ramen I'm
  • gonna feel terrible by the end of this I
  • mean it's a lot of carbs our souls will
  • feel great that ramen looks simple
  • enough blanched wheat noodles broth in a
  • variety of topping possibilities but
  • really great ramen makes an art out of
  • combining these three people are trying
  • all kinds of new things there's a lot of
  • experimentation it's like a squidding
  • esto and bacon and cheese in the wrong
  • and it actually matches a very well with
  • the broth oh they're using I'm pumped
  • yes after the money
  • our first noodley destination right here
  • that's the name this is precisely what
  • makes Tokyo so special small hole in the
  • wall joints that spend years crafting
  • the perfect bowl of yum just for a
  • select few but only if you can figure
  • out how to order it here they have a
  • vending machine for ramen but there's no
  • ramen inside this vending machine look
  • it looks like they have eight options
  • yeah but they're going for a more
  • classic ramen that's why it's also
  • called Chiu Kosova which is the ramen
  • used to be called before the other dish
  • that they have is the skin where the
  • noodles are separate from the broth why
  • I thought that was illegal I didn't
  • think you could do that now it's legal I
  • think we should both go dry when eating
  • ramen I want the noodle to be as firm as
  • possible al dente
  • chewy whatever you want to call it and
  • this stunning creation locally called
  • skimmin delivers just that and so much
  • more noodles in One Bowl rich niboshi
  • broth with a complex smoky fish aroma in
  • the other when I get normal ramen
  • there's not this much noodle action on
  • the side here a ton of pork eggs
  • everything is in here yes so we're
  • literally just gonna be taking the
  • noodles and you're dipping them into
  • that broth all demonstrated okay yeah
  • sorry I was watching you the whole time
  • you're a good slurp for it the flavors
  • it is rich and then a little bit of that
  • smoky fish flavor so not only is it the
  • bra stunning but these noodles are so
  • kind of al dente I gotta say this is
  • probably my top 3 ramens ever I'm gonna
  • try to out slurp you it without dieing
  • we're gonna have a slip off right now
  • over it let's do I'm gonna go further
  • very well let's see it homey what you
  • got yo they call them Hoover for a
  • reason that's are too much on that last
  • one so what do you look for in a good
  • ramen what makes a good ramen it starts
  • with a broth I write that addictive soup
  • that you have and just like makes you
  • want to go back to the ramen shop the
  • noodles should be firm and toppings
  • should be good so everything has to come
  • together harmoniously those three things
  • meant this was an amazing start dry
  • ramen noodles here in Tokyo we're just
  • getting started let's keep going
  • [Music]
  • we have come to our second location
  • what's going on here this is called
  • ramen Nagi Bhutto and Bhutto literally
  • means pork came so as it expect this is
  • a porky porky broth you'll notice just
  • about every ramen joint uses these
  • vending machines it's quick easy and
  • after the meal instead of flagging down
  • staff you can just split you may not
  • always be able to read what you're
  • ordering but just aim for the most
  • expensive one usually on the top row and
  • usually costing around 1,000 yen about
  • $10 while you're at it you can even buy
  • a drink this whiskey yeah can you get
  • whiskey through the vending machine even
  • a child could do this and get what yes
  • they have whiskey soda right here is a
  • highball at 11:42 a.m. I'm gonna get
  • away yes yes yes so what should we
  • actually get they've got a red black and
  • green one red is a little bit spicier
  • the black one has squid ink and the
  • green one has basil cheese and also
  • bacon bits so very interesting fusion
  • work I want to try squid ink for sure
  • what do you want to get I'll get red all
  • right great
  • I thought my ramen ordering work was
  • done but no you can even customize the
  • strength of flavor richness of oil guys
  • want me to do extra heavy right is it
  • gonna ruin it is it like putting a stick
  • of butter in there
  • garlic type of pork vegetables are no
  • vegetables spice level and the firmness
  • of the noodle I want to try an extra
  • firm noodles I love just a hard kind of
  • chewy noodle this is a pork lovers wet
  • dream in order to get this creamy
  • looking broth the pork bone has been
  • boiled on high heat for a few days
  • allowing the marrow to seep out the
  • bones break down to an almost milky
  • state giving the broth a cloudy quality
  • like a dream we've got broth we've got
  • firm blanched noodles now the black
  • ramen toppings include minced pork squid
  • ink yogurt and garlic chips Franks red
  • ramen is topped with minced pork spicy
  • miso and a little yakiniku sauce
  • [Music]
  • here we have the squid ink Raman black
  • as night darker than my heart and then
  • of course a sign of whiskey highball
  • here day drinking I know in a lot of
  • countries I go to their first process is
  • just mix it all up is it the same thing
  • here I think it depends on the person
  • but what I like to do is kind of dig
  • past that layer of top oh yeah
  • so you're getting into the milky creamy
  • broth as well so you're kind of paddling
  • back then you take it up and then have
  • the broth is that a good one
  • yeah but take a look at this the ink is
  • just kind of on top underneath we reveal
  • that milky creamy bone broth it's very
  • bony we're try it out
  • oh my lips are oily man but delicious
  • smoky wonderful savory pork flavor you
  • want to mix it up yeah sure so I like to
  • mix a little bit you know maybe with
  • this guy at the top all get that mer and
  • then pull up you know we got some pork
  • we got some noodles put it all together
  • BAM
  • Wow
  • I cannot believe how creamy it is the
  • noodles are still nice and firm to be
  • honest I don't think the squid ink is a
  • tremendous amount of flavor but it does
  • look really interesting once right on my
  • soup I mean I don't mind let's share
  • dude well pork lo spice Cheers
  • all the chili oil on there it's a life
  • changing like the hairs in the back of
  • my neck was like whoa we're officially
  • eating what is going on a world of
  • difference between this place in the
  • last place already it's so fun that they
  • have these different kind of flavors you
  • can choose from the black the red the
  • cream stunning stunning this is like my
  • 10th pair of chopsticks down
  • [Music]
  • Bryan Reynolds
  • that's what you look like you're like
  • the Deadpool of noodles really what is
  • going on behind us here here they're
  • using Chinese food and putting it
  • together with ramen noodles this place
  • is known as the Tokyo laboratory here a
  • pack of ramen scientists toil endlessly
  • over the perfect bowl so there's a hot
  • and sour there's also a Mapo tofu which
  • is spicy tofu so two very amazing dishes
  • all right let's go let's do it you've
  • never seen ramen like this the broth
  • couldn't be any thicker at some point
  • you just have to call it ramen sauce
  • this santorum albumin sauce is made from
  • fermented broad beans and chili paste
  • with fermented black beans it's meant to
  • be spicy and almost sticky and in a bit
  • of minced pork and finally tofu some
  • Ottoman sauce is made with black pepper
  • red chilies and a bit of vinegary
  • sourness topped with wood ear mushrooms
  • bamboo shoots and tofu Frank also
  • special requested a load of coriander I
  • haven't seen this in any restaurant I've
  • ever been to Rainer spoon for eating
  • that's really cool all right
  • these are different strategy for how to
  • eat this just dig in you know it's a
  • very dramatic pull up with the noodles
  • you've got noodle terminology you be
  • calling it a little of it how do I do a
  • successful pull up on these noodles here
  • with this you have to dig pretty deep so
  • you're like literally reaching in yeah
  • and you mean metaphorically get you
  • metaphorically and literally I think I
  • need a single kinam on this one just me
  • digging deep here we go
  • oh look how very good and then bringing
  • it up there we go nice nice it's hard to
  • get out the broth is almost like
  • fighting against you to pull it back
  • yeah right it's trying to stay inside oh
  • that is gorgeous look at that yeah you
  • ready to do it
  • mmm always I'm firm hearty noodles still
  • has a nice chew to it very like tomato
  • een acidic sauce it doesn't feel like a
  • classic ramen at all you tell me about
  • yours what's going well this one is a
  • hot and sour soup the noodles are a
  • little bit thinner and what I like to do
  • is that a lot of coriander on top of
  • that I love my coriander I'm gonna use
  • my strainer spoon scoop out to some of
  • the tofu there we go how's it silky
  • disintegrates with your tongue man you
  • cannot go wrong with some of that tofu
  • make sure those Szechuan chilies they
  • warm you up it feels so good I love that
  • [Music]
  • location for you do the rest I'm so full
  • right now so the next place is called
  • minions with his Shiro they're known for
  • a creamy chicken ramen very delicious
  • and we're going at the right time it's a
  • tiny little spot as you can see it's
  • rumoured that the chef here originally
  • came from a fine-dining background and
  • they specialize in thick and creamy
  • chicken ramen this style of ramen in
  • Japan is known as pi time well guys it's
  • gonna look like the picture let's go
  • this ramen is all about the creamy fake
  • chickeny broth with the kind of savory
  • wholesome flavor that feels like mom
  • wrapping a warm blanket around you after
  • an afternoon of snowman-building it's
  • good it's a very premium grade of
  • chicken and the chickens in particular
  • comes from the mountains of Tolstoi
  • prefecture top it with sliced ciaossu
  • chicken egg green onion fish cake and
  • seaweed topic how many bowls of ramen
  • have you made in your life it's in it
  • see she's got a hundred and seventy six
  • thousand ramen bowl that she's probably
  • prepared but out of the hundred
  • seventy-six thousand bowls of ramen
  • you've made is this one like the most
  • special what's you know she said of
  • course it is let's eat
  • what I notice is they have this kind of
  • story here do you wrap up anything in
  • particular with this I personally like
  • to wrap up a little bit of the noodles
  • in the nori basically this way you can
  • get a little bit of Syria down the
  • noodles at the same time okay so we have
  • a little noodle in there yeah a little
  • bit of nori it is steaming piping hot
  • still you ready let's do it
  • mmm-hmm super delicious off the bat no
  • chicken flavor at all it's very oceanic
  • in nature by the broccoli itself that
  • chicken will come out more there we go
  • it is like chicken noodle soup but like
  • a little fishy now at the beginning of
  • the day we had a slurp ah yeah how do
  • you feel about how that went
  • yo they call them Hoover for a reason I
  • took too much noodles in my bite there
  • well it sounds to me like you want to
  • rematch that's what you're saying I want
  • to remember what you got here we go that
  • was pretty good it was clean you got him
  • all in it was like seven stars in a row
  • I think you want them most places have
  • the egg already cut for you in this
  • place they just put a whole egg in there
  • you know they want you to have the cut
  • on video grater be a dramatic get that
  • egg born here we go I'm just gonna
  • squeeze it until it reveals this kind of
  • stop and half stop world yolk yeah that
  • is a nice big sticky yolk and then
  • velvetine creaming yolk as you saw today
  • we ate so many different kinds like it
  • is pretty hard to go wrong with this
  • dish for me I was always intimidated by
  • a kind of vending machine ramen I didn't
  • get it everything's written in the local
  • language but after today look for the
  • most expensive thing should be around
  • 1000 yen put your money in get your
  • ticket hand it over and then wait to see
  • what shows up
  • [Applause]
  • Frank my man thank you so much for today
  • this was amazing I learned so much about
  • ramen and I have so much ramen literally
  • inside of me right now and guys you
  • could have so much ramen inside of you
  • too you can do your own ramen tour here
  • in Tokyo with this guy the tour is put
  • on through Tokyo by food Tokyo by food
  • has over 75 food experiences in Tokyo
  • next year even more cities and even
  • better than that for each person who
  • makes a reservation for a tour they are
  • feeding ten people in Cambodia it's a
  • win-win situation also for you guys if
  • you are interested in going to Vietnam
  • anytime soon I highly recommend a
  • company called one trip one trip is the
  • highest rated tour company in Vietnam
  • doing tours from north to south in all
  • major cities including Hanoi new Chiang
  • Danang high M and Saigon you can
  • experience food tours adventure tours
  • and more to learn more about one trip
  • check out the links in the description
  • down below I will see you next time
  • a piece I nailed it all right let's get
  • some more noodles I'm just kidding I
  • want to dive stop no I'm done I can have
  • a bowl
  • [Music]
  • instead
  • [Music]
  • -
  • [Music]

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JAPAN $100 STREET FOOD CHALLENGE! » /watch?v=An6cuIMTgxo
Go on your own Tokyo Ramen Tour with Frank! »
Learn more about Onetrip’s Vietnam tours »

Special thanks to Frank Striegl (@5amramen) for slurping ramen with me all day.
- - - - - - - - - - - - - - - - -

HOW TO ORDER RAMEN: Step 1. Select your ramen of choice and get ticket from the vending machine | Step 2: Give ticket to the chef and wait for your ramen to arrive


1. AOBA GAKUGEI DAIGAKU: Classic Tsukemen (dry ramen)
ADDRESS: 2-21-14 Takaban, Meguro-ku, Tokyo
OPEN: 11AM - 11PM

BROTH: The broth includes shoyu, kelp, pork for richness, and most importantly, niboshi (dried boiled fish - sardines or anchovies).
NOODLES: The broth is typically prepared first due to the amount of time it takes to prepare. The fresh noodles are boiled for a short period and placed in a bowl separately from the broth. The toppings go in last, on top of and into the broth.

PRICE: 8.59 USD/950 JPY
2. RAMEN NAGI BUTAO: Red Ramen + Black Ramen
ADDRESS: 1 Chome-3-1 Higashi, Shibuya-ku, Tōkyō-to 150-0011
OPEN: 11AM - 12AM | Sundays and Holidays: 11AM - 10PM

Ramen Nagi Butao has a few signature types of ramen: original (white); red ramen with minced pork, spicy miso and a little yakiniku sauce; black ramen with charred minced pork, squid, yogurt and garlic chips; and green ramen with cheese, bacon and basil.

PRICE: 7.96 USD/880 JPY
ADDRESS: 2 Chome-44-5 Kamimeguro, Meguro, Tokyo 153-0051
OPEN: Weekdays: 11:30AM - 03:30PM + 05:30PM - 11:30PM | Weekends and Holidays: 11:30AM - 11:30PM

ZENTORO MABOMEN (SPICY TOFU RAMEN): You need douban (fermented broad beans and chili paste) and douchi (fermented black beans) to make this dish. It’s meant to be spicy and almost sticky. There should also be minced pork. Add thick ramen noodles to the mabo-dofu dish.

SANRATANMEN (HOT AND SOUR RAMEN): Black pepper, red peppers (tougarashi) and a sourness from vinegar come together in the broth. Toppings include wood ear mushrooms, bamboo shoots and tofu. Thinner noodles are used here.

CHICKEN RICH RAMEN: They use high-grade chicken with a lot of collagen. The broth is comprised of several vegetables, which are blended into the thick and creamy chicken broth. Add some lemon for acidity.

4. MENYA FUJISHIRO: Chicken Broth Ramen
ADDRESS: 2 Chome-3-1 Asakusa, Taitō, Tokyo
OPEN: 11AM-11PM | Sunday: 11AM - 6:30PM
CHICKEN BROTH RAMEN: First, add soy sauce kelp and additional seasoning to broth. The main ingredient in the soup is chicken from Daisen, Japan (“Daisen-jidori”). Daisen is a mountainous area in Tottori, famous for its high-grade chicken. The soup includes roasted beef ribs and sardines. In addition to the standard egg, green onion, kamoboko (fish cake), and seaweed toppings, they sprinkle on fried garlic. The noodles are thin and straight.

PRICE: 8.86 USD/980 JPY
- - - - - - - - - - - - - - - - -

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Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.

I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

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