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- Gerhard Huber added a new photo to Dinner at Maeda (前田) at Maeda (前田)
- Gerhard Huber added a new photo to Dinner at Maeda (前田) at Maeda (前田)
- Gerhard Huber added a new photo to Dinner at Maeda (前田) at Maeda (前田)
- Gerhard Huber added a new meal Dinner at Maeda (前田) at Maeda (前田)
Recommended bowl: INGS-produced
This brand is produced by the INGS group, which runs a number of ramen shops around the Kantō Region. The main bowl is served with a shoyu soup using Daisen brand whole chickens, with options for chūka soba or niboshi. Noodles supplied by Kanno Seimen. Open since 2019.
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【モーゼ】
東中野でパスタを語るなら、まず触れておくべき存在がある。駅前で長年営業を続ける『モーゼ（MOSES）』。1973年に赤坂で創業し、1977年から東中野に根を張ってきた老舗で、明太子や納豆、紫蘇、出汁といった和の要素をスパゲッティに落とし込み、この街の日常に定着させてきた一軒だ。
そのモーゼとは別の場所に構えられているのが『Spaghetti... More
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- Abram Plaut added a new meal Ramen at Epilogue 08 (エピローグ エイト) at Epilogue 08 (エピローグ エイト)
Recommended bowl: Mushroom dashi
The master here learned how to make ramen himself, and runs the shop solo. The menu is known to change from time to time, but as of early 2021, the main bowl is a umami-rich shoyu soup made from Champignon mushroom dashi, also containing Hinai Jidori and Shamon brand chickens. Noodles are ordered via Asakusa Kaikaro.... More
Onomichi ramen is one of Japan’s great regional ramen styles: clear shoyu broth layered with niboshi (small dried fish) and chicken stock, finished with floating chunks of pork back fat (“seabura”). It sounds heavy, but the this bowl is actually elegant, savory and deeply comforting.
