Foodle

汁なし鶏あえ SOBA 辛旨 / Shirunashi Toriae Soba Kara-uma / Chicks — Kita-sando, Tokyo

Soupless ramen contains medium-thin noodles by Mikawaya Seimen, paired with shoyu tare, seasoned ground chicken meat, negi, sesame-chili oil and egg yolk. The chickens used are fresh Shingen and Oyama brand chickens, the meat is said to be hand-cut by craftsmen without the use of machines. No MSG. The most popular menu item is the Torisoba which is available with shio or shoyu tare. Oyakodon rice bowl on the side.

Opened as 'Tori Sakon' in Ōfuna, Kanagawa, the shop was established in March of 2023 and operated for six months, renting out a space in a bar. They then moved to a permanent location in Kita-sando, reopening as 'Chicks' and taking over a space previously operated by the ramen shop 'Sendagaya Mazesoba'. 19 seats. Open since December 12th, 2023 @chicks_noodlesbowls Less

鶏特製つけ麺 / Wontonmen / Akasaka Chūka Wontontei — Akasaka, Tokyo

Clear soup is made in-store every day, it is extracted at just the right temperature to maximize the flavors of pork and chicken in carefully selected water. Combined with a dashi of two types of shellfish and three types of dried ingredients. Thin straight noodles have low water content. Wontonmen comes with 10 hand-wrapped wontons, menma, spinach and naruto. Gyoza and assorted pickles on the side.

A new concept by the 175 DENO Tantanmen ramen group, which has multiple stores in Tokyo and Sapporo. The concept at this location is a cross between Hong Kong-Chinese and Showa-era Machi Chūka. Company founder Ideno-san is a member of the Japan Ramen Association, he learned about wonton culture in Szechuan, Shanghai and Hong Kong. Store owner Sato-san is in charge of the soup and the seasoning. Located in a space that was previously occupied by a bookstore. Open 11am-4:30am. 30 seats. Since February 16th, 2024 @wantantei Less

鶏特製つけ麺 / Tori Tokusei Tsukemen / Men Ginza Onodera — Omotesando, Tokyo

The soup contains various brands of chicken with the added aroma of grilled duck. Other ingredients which are slowly simmered include Hokkaido kombu, shiitake, maguro-bushi and aromatic vegetables. Shoyu tare uses a unique blend of several types of sauces such as Honjozu shoyu, whole soybean shoyu, tamari shoyu and fish sauce. Noodles are custom made with Kitahonami wheat grown in Hokkaido and served in Japanese dashi jelly. Topped with two types of pork chashu, duck chashu, ajitama, lemon, fresh herbs, negi and fried chicken skin chips.

This is the first ramen shop to open by the Ginza Onodera group, a large company which operates over 20 restaurants in several countries and is most well known for sushi. Head chef Keiichi Terada-san trained at various fine dining restaurants in Tokyo and is a former Michelin-star winner. 19 seats. Since May 1st, 2024 @ramen.ginzaonodera Less

チャーシューワンタン麺 / Chashu-Wontonmen / Chashu-ken — Nishi-Azabu, Tokyo

Niboshi-based shoyu soup is finished with chicken oil. Noodles are provided by Mikawaya Seimen. Topped with pork belly chashu, wonton skins (no filling), menma, negi, nori and naruto.

A new concept produced by the owner of the well-known Ogikubo shop ‘There is Ramen.’ This Nishi-Azabu flagship opened last year with a second branch now operating in Kita-Senju since March of 2024. Open 11am-7am. 20 seats. Since June 15th, 2023 @azabuchashuken Less

にら麺 / Niramen / Chūka Soba Gyo-un — Sangubashi, Tokyo

Clear soup soup is made from whole chickens and chicken carcasses, carefully cooked with chunks of pork, beef bones and aromatic vegetables. The restaurant combines soup-making techniques which have been cultivated over many years with the methods of soup from Chinese cuisine to create a broth meant to display the exquisite balance of savory and sweet flavors. Shoyu tare uses a base of soy sauce along with dashi that brings out the flavors of Hokkaido Rausu kombu, katsuobushi, mackerel flakes, dried shrimp and scallops. Thin straight high-hydration noodles, garlic chives, spiced ground pork, sliced pork chashu, ajitama and bean sprouts. Boiled gyoza topped with cilantro on the side.

Originally opened in 2002 as Menya Kūkai, this store eventually became the flagship of a brand which expanded throughout the Kanto region and now operates seven branches (parent company Refine Foods Ltd.). Several years ago the flagship closed and rebranded under the same ownership group as a new concept, Chūka Soba Gyo-un. 11 seats. Since December 20th, 2022 @gyoun_sangubashi Less

Fantastic meal and experience at @ibai.donostia 💫 under the new leadership of chef @paulo_airaudo and team. The place feels homie and the service is warm and caring. The food has been elevated in technique and ingredients but keeping it classic at hearth. Those meals you can’t get enough of. 🙏🫶
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🐟 grouper, fish consommé
🦪 oyster, piparra
🥔 potato, truffle, sheep’s milk cheese
🐠 kokotxa, 3 way
🦞 lobster, salpicon
🍄‍🟫 porcini, iberico jawl, egg
🦑 squid, ink
🦐 carabinero, squash blossom
🐟 fish of the day, grouper, vegetables
🥧 soufflé Less

Y la estrella de la tarde: los pinchos de cordero. Diferentes partes del animal sabiamente combinadas y asadas en la brasa de sarmientos. Una gozada.

Vino fetén de Málaga y orujo gallego.

Aprovechen estos días hasta final de mes para visitar las jornadas del pincho de Traspinedo que se celebran en el Asador Don Joaquín, “entre Pizarra y Álora”. Además de los estupendos pinchos, que provee directamente la Carnicería Eva de Traspinedo, asados al sarmiento, lo se siempre: platos locales, algunas concesiones a la creatividad, guisos, asados y parrilla. Y un muy buen producto, un servicio eficiente y esmerado, una carta de vinos clásica pero más que suficiente, instalaciones cómodas y muchos detalles. Sobran los motivos para volver al Valle del Guadalhorce. @asadordjoaquin Less

- Mollejas de ternera a la brasa.
- Croqueta de chuletón con alioli de chimichurri.

Los vinos, con cosas interesantes para beber, y el local.

Una muy grata sorpresa la barra - también hay terraza - de La Madrina, en Marbella. Un concepto interesante que mezcla una parrilla argentina clásica con un tapeo ilustrado, producto de categoría, buenos vinos a precio razonable, coctelería y ambiente desenfadado. Una especie de Los 33 marbellero. Hay fundamentos en la cocina, que recae sobre los experimentados hombros de Javi Rivas y Pablo Olivares en los fogones y Román Turcovich en la parrilla, y también en la sala con César Florido y Salva Dominguez a cargo de la sala y la bodega. En general encontré platos muy bien resueltos, con pocos riesgos pero sin errores, buenas materias primas tratadas con gusto y una carta de vinos más que correcta, con referencias bien seleccionadas, para poder organizarse un acompañamiento interesante. Una barra de esas que invitan a disfrutar. @lamadrina.marbella @antoniorivass Less