Foodle

かたぐるま (Kataguruma in Kyoto)

The Japanese word kataguruma, or shoulder car, means piggyback. It’s a fitting name for a shop opened by the disciple of another famous shop. In this case, it’s Orenoramenappare (俺のラーメンあっぱれ屋), also in Kyoto. But the original is not convenient by modern standards. It will take about an hour on public transport to get there. Kataguruma is just a couple stops from Kyoto Station proper.

I'm currently breaking down the Top 100 #hyakumeiten #百名店 shops from around Japan. This one is 11/100 on the West Japan list.

Full writeup on the #ramenadventures website. For all my #ramen posts head over there. Links are in the bio. Let's #slurp @ramenadventures

https://ramenadventures.com/listing/ramen-kataguruma-in-kyoto/ Less

翰林书院 Hanlin Academy — Imperial court cuisine at its best. Located in a traditional courtyard mansion which served as the imperial academy’s library. Modern makeover on both the building and the dishes. Braised fish maw and sea cucumber casserole with scallion were phenomenal. Very professional service and decent wine list.•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #Beijing #chinesefood #michelinstar #hanlinacademy #中国 #北京 #中華料理 #pekingduck Less

Mushrooms and huge Awabi — love autumn season at Kusunoki @tempura.kusunoki •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #tokyo #tempura #japan #japanesefood #日本料理 #天ぷら #東京 #日本 Less

兰斋 Lamdre — usually I’m not a big fan of vegetarian cuisine but Lamdre is an exception. Diverse ingredients thoughtfully procured from all over China, beautifully presented. Every dish was elegant and refreshing. It’s of course more challenging to impress people when you are limited to non-meat ingredients but Lamdre does it effortlessly. I’d definitely rank it one of the top restaurants in China.•
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #China #beijing #vegeterian #finedining #lamdre #北京 #中国 #中華料理 Less

潮上潮 — the only 3 Michelin star Chaozhou cuisine in China. Pretty impressive dining experience which lived up to its reputation. Each dish was meticulously crafted with seasonal, quality ingredients. The suckling pigeon was a standout, with perfectly crisp skin and extremely succulent meat. Service was professional and attentive, and the wine list was reasonably well curated. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #beijing #china #chinesefood #michelinstar #finedining #北京 #中国 #米其林 Less

明寂
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A great washoku place that hasnt been open all that long and has a strong following, but I'm a bit torn as to whether or not I'm really into this place or not. There are those who seem to call this one of the top 3 or 4 shops in Tokyo serving this type of cuisine. For me, the creativity given the normal boundary conditions of this cuisine is superb.. chef doesn't feel the need to conform to any peer expectations and rather, sets his own style.. this I truly respect. I do feel, however, despite the high level of cooking, i feel that my palate doesn't quite find the rhythm here and I am often looking for a different partial differential that can better define this.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #kevchewashoku #myoujaku #tokyofood TL4.18 Less

特製 背脂煮干し中華そば 醤油 / Tokusei Seabura Niboshi Chūka Soba Shoyu / Seabura Niboshi Chūka Soba Waichi — Shinbashi, Tokyo

Niigata Tsubame-Sanjo style ramen consists of niboshi, kelp and slightly emulsified pork soup, along with shoyu tare and pork back fat. Medium-thick wavy noodles by Mikawaya Seimen are made with 100% domestic wheat. Topped with ajitama, slices of pork shoulder chashu (two types), rock seaweed, menma and diced raw onion.

Owner Ryosuke Muraji-san is from Niigata Prefecture, he previously ran izakayas in Jiyugaoka and Shibuya before opening his own ramen shop. The menu was created with the help of his friend who owns Yushima Hall and trained at Niboshi Tsukemen Miyamoto in Kamata. The store manager previously worked at Menya Musashi. Located in the space formerly occupied by ‘Tsuki to Suppon.’ 11 seats. Open since March 31st, 2021 @waichi_shinbashi Less

納豆ざるらあめん / Natto Zaru Ramen / Ramen Horiuchi — Shinbashi, Tokyo

Manrai style ramen consists of pork and chicken bone soup paired with a light shoyu tare. Medium-thick wavy noodles are custom ordered. Topped with raw egg, natto, stewed pork shoulder chashu, menma, negi and nori.

Founder Toshihiro Horiuchi first worked as the right-hand man to master Takano-san, who founded the legendary ramen shop Manrai (opened in Nerima in 1961). By the time Takano-san retired, he had moved his store to Shinjuku and suggested that Horiuchi-san go independant. Ramen Horiuchi thus opened 50 meters away from Manrai (in 2007), with a taste and menu virtually identical. That taste is carried on with this Shinbashi branch. Open five days a week from 7am and six days a week until 3am. 22 seats. Since May 29th, 2013. Less

特製らーめん / Tokusei Ramen / Teuchi Asama — Nakameguro, Tokyo

Clear soup uses mainly black Satsuma chickens, combined with a shoyu tare containing four types of soy sauce (including Yugeta). No msg or chemical additives. Housemade noodles are cut by hand to order, carefully kneaded and boiled in a large pot. The high-hydration noodles are made with Haru no Ibuki and Yumechikara 100 brand wheat flours from Hokkaido. Topped with ajitama, Kirishima Highlands Royal pork chashu, Sangen pork chashu, thinly sliced menma and chopped negi.

The master trained at Menya Shichisai in Hatchobori, alongside the master of Kagaribi in Shintomichō (which opened earlier this year). Nine seats. Open since October 11th, 2024. Less

焼豚味玉醤油らーめん / Yakibuta Ajitama Shoyu Ramen / Kagaribi — Shintomichō, Tokyo

The soup is a pure chicken stock of branded domestic free-range chickens including Aomori Shamrock, Amakusa Daio and Kuro Satsuma breeds. The soup is made not just from chicken bones but from whole chickens. The shoyu tare contains five varieties of soy sauce. Noodles are handmade and hand-cut to order, limiting service to roughly 60 bowls per day. Noodles are served thick and wavy, hand-kneaded before being boiled. Shoulder loin chashu uses Kurobuta pork sourced from Kirishima, Kagoshima. Other toppings feature menma, green negi and white negi (using Senju leeks).

The master trained at the ramen shops ‘Japanese Soba Noodles Tsuta’ (in Sugamo), ‘Menya Shichisai’ and ‘Menya Aoyama.’ He operates the shop completely solo. Six seats. Since April 18th, 2024. Less