Restaurants
- Abram Plaut added a new meal Dinner at 丸信中華そば at Maruchō (丸長 荻窪本店)
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at the legendary Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of Maruchō in Ogikubo. Marushin at one... More
ラーメン + ぎょうざ + チャーハン / Ramen + Gyoza + Chahan / Marushin Chūka Soba - Kunitachi, Tokyo
Old school shoyu ramen, soup consisting mostly of chicken carcasses and niboshi. The master trained at the legendary Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of Maruchō in Ogikubo. Marushin at one point had nine different norenwake shops, most of them have now closed. Family-run, 21 total seats. Open since 1965. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 王道家 柏本店 at Menya Koji Kashiwa
ネギラーメン 白 / Negi Ramen Shiro / Oudouya - Kashiwa, Chiba
Yokohama iekei style ramen with tonkotsu-shoyu soup and extra negi. The soup consists mainly of pork bones and meat, with fresh bones added to the simmering stockpot periodically to adjust flavor as the soup ages. Noodles are homemade, the pork chashu hung up and smoked.
Master Shimizu-san... More
ネギラーメン 白 / Negi Ramen Shiro / Oudouya - Kashiwa, Chiba
Yokohama iekei style ramen with tonkotsu-shoyu soup and extra negi. The soup consists mainly of pork bones and meat, with fresh bones added to the simmering stockpot periodically to adjust flavor as the soup ages. Noodles are homemade, the pork chashu hung up and smoked.
Master Shimizu-san started thinking about becoming a ramen chef at the age of 25. After much consideration, he decided to apply for an apprenticeship at the legendary iekei shop Yoshimuraya in Kanagawa. He asked for a job there and was quickly denied. Not to give up easily, he persisted for one whole year and was finally hired as staff. After working every day for six months with no days off, he was granted permission to open his own shop. Oudouya opened in Kashiwa, Chiba in 2003. The Oudouya group has gone on to open over 11 different shops run by former apprentices since then. In 2017, the original Kashiwa store was forced to close due to the deteriorating condition of the old building where it was located. Shimizu-san searched for a new space and ended up moving to Toride, Ibaraki Prefecture. Eventually Shimizu-san found a new location back in Kashiwa, opening this 2nd Oudouya branch there which has now become the new flagship. 21 seats, open 11am-1am. Since October 2019. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at G麺7 at G Men 7 (G麺7)
らーめん正油ワンタン入り / Ramen Shoyu Wonton-iri / Gmen7 - Kamiōoka, Kanagawa
Clear chicken and pork shoyu soup contains no fish, instead utilizing tori-bushi. The tare blends seven different types of shoyu. Noodles are homemade. Toppings include two types of chashu, kaiware, negi, naruto and wontons.
Master Goto-san trained for seven... More
らーめん正油ワンタン入り / Ramen Shoyu Wonton-iri / Gmen7 - Kamiōoka, Kanagawa
Clear chicken and pork shoyu soup contains no fish, instead utilizing tori-bushi. The tare blends seven different types of shoyu. Noodles are homemade. Toppings include two types of chashu, kaiware, negi, naruto and wontons.
Master Goto-san trained for seven years at the Yokohama ramen shop Menba Hamatora before going independent. Gmen7 was his first store, he now runs several ramen brands and multiple shops in Kanagawa Prefecture. 12 seats. Open since 2009. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at ラーメンししょう at Shisho
麻婆麺 / Mābomen / Ramen Shishō - Kashiwa, Chiba
Chicken and pork soup mixed with mābo-tofu. Noodles are from Asakusa Kaikarou. A hint of curry powder, crumbled naruto fish cake conjures images of a flower.
The master is self taught, he says the shop's special feature is that there is no special feature. His grandfather's younger brother has... More
麻婆麺 / Mābomen / Ramen Shishō - Kashiwa, Chiba
Chicken and pork soup mixed with mābo-tofu. Noodles are from Asakusa Kaikarou. A hint of curry powder, crumbled naruto fish cake conjures images of a flower.
The master is self taught, he says the shop's special feature is that there is no special feature. His grandfather's younger brother has been running a ramen shop called Marushin in Niigata for around 30 years, prior to that he trained at the legendary Eiryūken in Ogikubo, which was run by one of the five original masters of Maruchō in Ogikubo. Ramen Shishō has six seats. Open since September 2019. @ramen_sisho Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at Menクライ at Men Cry (MENクライ)
油そば / Aburasoba / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Noodles with tare sauce, chashu and toppings. Soup served on the side. Noodles are homemade, hand-pounded, extra thick and chewy. The pork chashu is done tsurushiyaki style, hung up inside a smoker and smoked in-house. Oil and vinegar free condiments to add.
Men Cry is the 2nd brand of... More
油そば / Aburasoba / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Noodles with tare sauce, chashu and toppings. Soup served on the side. Noodles are homemade, hand-pounded, extra thick and chewy. The pork chashu is done tsurushiyaki style, hung up inside a smoker and smoked in-house. Oil and vinegar free condiments to add.
Men Cry is the 2nd brand of Chūka Soba Waka Tokyo, run by master Takahashi-san. 11 seats, open since February 2021. Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 中華そば 心 at Chuka Soba Kokoro (中華そば 心)
白醤油 特製中華/ Shiro Shoyu Tokusei Chūka / Chūka Soba Kokoro - Tama-Reien, Tokyo
Clear soup is made from chicken and gyokai, with shiro shoyu in the tare. Noodles by Mikawaya Seimen, boiled for 30 seconds and served using a hirazaru. The master trained at Higashi-Ikebukuro Taishouken, here he makes the bowls one at a time. This shop has... More
白醤油 特製中華/ Shiro Shoyu Tokusei Chūka / Chūka Soba Kokoro - Tama-Reien, Tokyo
Clear soup is made from chicken and gyokai, with shiro shoyu in the tare. Noodles by Mikawaya Seimen, boiled for 30 seconds and served using a hirazaru. The master trained at Higashi-Ikebukuro Taishouken, here he makes the bowls one at a time. This shop has a sister kappō style restaurant in Fuchu called Mimatsu. Chūka Soba Kokoro open since December 2019. @kokoro_20191201 Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 麺尊rage 中野 腕刀 at Menson RAGE Nakano Wantou (麺尊RAGE 中野 腕刀)
腕刀そば + 替玉 / Wantō Soba + Kaedama / Menson RAGE Nakano Wantō - Nakano, Tokyo
Soup uses pork, chicken carcasses and a few kinds of gyokai. Sharp tare combines multiple varieties of shoyu with green chili peppers from Hachijojima. No MSG. Noodles are by Mikawaya Seimen. The recommended way to eat is to order extra kaedama noodles and dip... More
腕刀そば + 替玉 / Wantō Soba + Kaedama / Menson RAGE Nakano Wantō - Nakano, Tokyo
Soup uses pork, chicken carcasses and a few kinds of gyokai. Sharp tare combines multiple varieties of shoyu with green chili peppers from Hachijojima. No MSG. Noodles are by Mikawaya Seimen. The recommended way to eat is to order extra kaedama noodles and dip them in the soup like tsukemen. Customers can choose the spice level of the wanto soba on request, niboshi soba available on the menu as well.
Run by master Hirota-san, who now has four shops in the RAGE group (Nishi-Ogikubo flagship open since 2015). This Nakano branch is the 2nd location to use the Wantō name and concept, the first being RAMEN WANTO in Kokubunji. The name Wantō refers to a type of strike in karate. Seven seats. Open since April 11th, 2022. @menson.rage Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at 煮干中華 余韻 at 煮干中華 余韻
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master... More
にくダシにぼしそば / Niku Dashi Niboshi Soba / Niboshi Chūka Yoin - Sagamihara, Kanagawa
Niboshi soup uses multiple types of dried fish including iwashi from Chiba, bushi niboshi from Kumamoto and ibuki iriko from Kagawa (and Nagasaki). Noodles by Kanno Seimen. Topped with extra pork belly chashu, hosaki menma, kaiware and mizuna.
Master Nagayama-san previously ran the shellfish specialty ramen shop Kaigaraya before moving on to this venture. Eight seats. Open since June 2021. Less
-
1 like
- 0 comments
- 0 shares
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at らーめん うち田 at らーめん うち田
とろろつけ麺 / Tororo Tsukemen / Ramen Uchida - Koenji, Tokyo
Shoyu soup uses mainly chicken carcasses, pork, niboshi and kombu. Semi-wavy flat noodles by Taisei Shokuhin. Topped with the recommended tororo. No MSG. To many, this style is known as 'Manrai-Horiuchi style.' Several other options are on the menu, including curry ramen and tsukimi.... More
とろろつけ麺 / Tororo Tsukemen / Ramen Uchida - Koenji, Tokyo
Shoyu soup uses mainly chicken carcasses, pork, niboshi and kombu. Semi-wavy flat noodles by Taisei Shokuhin. Topped with the recommended tororo. No MSG. To many, this style is known as 'Manrai-Horiuchi style.' Several other options are on the menu, including curry ramen and tsukimi. Master Uchida-san trained at a famous ramenya, presumumbly Manrai or Horiuchi, but no information is official. He runs his shop with his wife. Nine seats. Open since November 2020. @mituki000007 Less
Copy the code to embed the post
- Abram Plaut added a new meal Dinner at らーめん いごっそう at 自家製麺 らーめん いごっそう
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice... More
らーめん / Ramen / Ramen Igossou - Higashi-Fushimi, Tokyo
Jiro-inspired ramen with tonkotsu-shoyu soup, thick-cut homemade noodles, pork fat, bean sprouts, cabbage, pork chashu and garlic. Shio ramen, ma-yu ramen, miso ramen and tsukemen all on the menu.
The master trained as staff at the Ramen Jiro Honten in Mita, but was never an official apprentice there. Originally opened around 20 years ago near Musashi-Seki station, the shop moved closer to Higashi-Fushimi in 2011, moving again sometime later to the current location. Open 11am-2:30pm five days a week, 6pm-9pm Fri-Sat. 10 seats. Less