Restaurants
- Abram Plaut added a new meal Dinner at がむしゃら at Gamushara Nara (がむしゃら)
純とんこつラーメン / Jun Tonkotsu Ramen / Gamushara - Kōriyama, Nara
100% pork bone soup is described as rich and sweet, yet mellow. Medium-thick wavy noodles are homemade. Topped with pork chashu, negi and nori.
Operated by the Muteppou group, Gamushara is run by staff of other company shops such as the Muteppou flagship and Butanohone.... More
純とんこつラーメン / Jun Tonkotsu Ramen / Gamushara - Kōriyama, Nara
100% pork bone soup is described as rich and sweet, yet mellow. Medium-thick wavy noodles are homemade. Topped with pork chashu, negi and nori.
Operated by the Muteppou group, Gamushara is run by staff of other company shops such as the Muteppou flagship and Butanohone. Company president and ramen master Akasako-san first opened Muteppou in 2003, now the group operates ten stores in Japan. 13 seats, open since 2008. Less
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- Abram Plaut added a new meal Dinner at 六九麺 - Rock Men 69menbkk at Rockmen 69men
鶏清湯 潮らぁ麺 / Tori Chintan Shio Ramen / 69men (Rock Men) BKK - Bangkok, Thailand
Chicken based soup uses Japanese dashi and scallops, seasoned with sea salt. Thin straight noodles, pork chashu, spinach, shiro negi, yuzu and yuzukoshou. Produced by master Shin Inoue-san, who previously trained at Sanmaro in Tokyo. Rock Men BKK open since... More
鶏清湯 潮らぁ麺 / Tori Chintan Shio Ramen / 69men (Rock Men) BKK - Bangkok, Thailand
Chicken based soup uses Japanese dashi and scallops, seasoned with sea salt. Thin straight noodles, pork chashu, spinach, shiro negi, yuzu and yuzukoshou. Produced by master Shin Inoue-san, who previously trained at Sanmaro in Tokyo. Rock Men BKK open since January 2021 @69menbkk Less
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- Abram Plaut added a new meal Dinner at ラーメン無鉄砲グループ at Mutepou Sohon Ten (無鉄砲)
とんこつラーメン / Tonkotsu Ramen / Muteppou - Kizugawa, Kyoto
Rich tonkotsu soup is made from domestic pork bones and water, nothing else added. Over 300 kg of pork bones are boiled each day, cooked until the marrow melts. Shoyu tare, medium-thick round noodles supplied by a purveyor in Kyushu. The chashu is house-made, first stewed in a special... More
とんこつラーメン / Tonkotsu Ramen / Muteppou - Kizugawa, Kyoto
Rich tonkotsu soup is made from domestic pork bones and water, nothing else added. Over 300 kg of pork bones are boiled each day, cooked until the marrow melts. Shoyu tare, medium-thick round noodles supplied by a purveyor in Kyushu. The chashu is house-made, first stewed in a special soup and then marinated in tare for one day. Other toppings include menma, negi, nori.
Run by company president and ramen master Akasako-san, the Muteppou group has ten stores total in Japan and one in Australia. 20 seats at the Kizugawa flagship. Open since 2003. Less
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- Abram Plaut added a new meal Dinner at No Name Noodle BKK at No Name Noodle
スペシャル特製昆布水つけ蕎麦 / Special Tokusei Kombusui Tsukesoba / No Name Noodle BKK - Bangkok, Thailand
Shoyu tsuke-jiru soup uses traditional Japanese dashi infused with kombu, dried shiitake, katsuo and iwashi. The tare is aged for one month and contains four varieties of shoyu sourced from Shimane, Aichi, Nagano and Fukuoka. Noodles... More
スペシャル特製昆布水つけ蕎麦 / Special Tokusei Kombusui Tsukesoba / No Name Noodle BKK - Bangkok, Thailand
Shoyu tsuke-jiru soup uses traditional Japanese dashi infused with kombu, dried shiitake, katsuo and iwashi. The tare is aged for one month and contains four varieties of shoyu sourced from Shimane, Aichi, Nagano and Fukuoka. Noodles are made using a unique recipe, served in a kombusui of Hokkaido kombu and katsuo. Master Shin Inoue-san previously trained at Sanmaro ramen in Tokyo, he has also helped produce the shop 69men. No Name Noodle BKK currently serves less than 35 bowls per day, available via reservation only. Open since early 2022. Less
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全の塩 / Zenno Shio / Nakamura Shouten - Takatsuki, Osaka
Shio based double soup is made using a broth of carefully simmered chicken carcasses, combined with a kombu and niboshi gyokai dashi. Two kinds of salt are in the tare. Noodles are house-made.
Nakamura Shouten is the 2nd brand of the Kinsei group, now with nine shops total in Kansai. Ten... More
全の塩 / Zenno Shio / Nakamura Shouten - Takatsuki, Osaka
Shio based double soup is made using a broth of carefully simmered chicken carcasses, combined with a kombu and niboshi gyokai dashi. Two kinds of salt are in the tare. Noodles are house-made.
Nakamura Shouten is the 2nd brand of the Kinsei group, now with nine shops total in Kansai. Ten seats. Open since 2012. Less
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- Abram Plaut added a new meal Dinner at Mensho Tokyo BKK at MENSHO TOKYO
納豆油そば / Natto Aburasoba / MENSHO TOKYO BKK - Bangkok, Thailand
Natto aburasoba contains house-made noodles, shoyu tare, flavor oil, pork chashu, menma, nori, green onion and salt-cured egg yolk. Aside from the standard menu, new updates will start this weekend including shrimp bisque ramen and triple wheat tsukemen. MENSHO TOKYO BKK open... More
納豆油そば / Natto Aburasoba / MENSHO TOKYO BKK - Bangkok, Thailand
Natto aburasoba contains house-made noodles, shoyu tare, flavor oil, pork chashu, menma, nori, green onion and salt-cured egg yolk. Aside from the standard menu, new updates will start this weekend including shrimp bisque ramen and triple wheat tsukemen. MENSHO TOKYO BKK open since 2018. @menshotokyobkk @menya_shono Less
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- Abram Plaut added a new meal Dinner at 大塚大勝軒 at Otsuka Taishoken
特製もりそば / Tokusei Morisoba / Ōtsuka Taishōken - Ōtsuka, Tokyo
Higashi-Ikebukuro Taishōken style tsukemen. Tangy shoyu soup uses pork bones, pork feet, chicken carcasses and niboshi. Noodles are house-made.
An affiliated store of Taishōken Tokyo, the company that runs a number branches including Ochanomizu Taishōken Branching and Taishōken... More
特製もりそば / Tokusei Morisoba / Ōtsuka Taishōken - Ōtsuka, Tokyo
Higashi-Ikebukuro Taishōken style tsukemen. Tangy shoyu soup uses pork bones, pork feet, chicken carcasses and niboshi. Noodles are house-made.
An affiliated store of Taishōken Tokyo, the company that runs a number branches including Ochanomizu Taishōken Branching and Taishōken NEXT in Katsuura. The representative of the company is Tauchigawa-san, who trained in Higashi-Ikebukuro. 12 total seats at the Ōtsuka store. Renewal open in 2011. Less
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- Abram Plaut added a new meal Dinner at 佼楽 at 中華料理佼楽
ラーメン + 餃子 + チャーハン / Ramen + Gyoza + Cha-han / Chūka Soba Kouraku - Nerima, Tokyo
Simple old school shoyu ramen, pork chashu, menma, naruto, negi and nori. Chūka style noodles. Standard ramen costs 400 yen. Fried rice and gyoza on the side. Almost no information regarding the ingredients or shop history available online. Run... More
ラーメン + 餃子 + チャーハン / Ramen + Gyoza + Cha-han / Chūka Soba Kouraku - Nerima, Tokyo
Simple old school shoyu ramen, pork chashu, menma, naruto, negi and nori. Chūka style noodles. Standard ramen costs 400 yen. Fried rice and gyoza on the side. Almost no information regarding the ingredients or shop history available online. Run by an elderly couple, open multiple decades. Less
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- Abram Plaut added a new meal Dinner at 高円寺ラーメン タロー軒 at TaroKen
ラーメン 半カレーセット / Ramen Han Curry Set / Koenji Ramen Tarō-ken - Shin-koenji, Tokyo
Shoyu ramen and curry rice set. The soup is made using pork meat, bones, chicken carcasses, kombu, niboshi, shiitake and vegetables. Noodles are medium-thin and straight. Topped with pork chashu, menma, negi, wakame.
Master Araki-san worked as a... More
ラーメン 半カレーセット / Ramen Han Curry Set / Koenji Ramen Tarō-ken - Shin-koenji, Tokyo
Shoyu ramen and curry rice set. The soup is made using pork meat, bones, chicken carcasses, kombu, niboshi, shiitake and vegetables. Noodles are medium-thin and straight. Topped with pork chashu, menma, negi, wakame.
Master Araki-san worked as a chef of western style cuisine before he taught himself how to make ramen. The original branch opened near Nogata station in 1976 but is now closed. The Koenji location has some tables but many customers choose to eat at the counter, standing. Open 24/7/365. Since 1978. Less
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- Abram Plaut added a new meal Dinner at 丸長 at 食事処 丸長
つけそば / Tsukesoba / Maruchō - Sakado, Saitama
Old school Tokyo shoyu tsukemen. The soup uses pork, katsuo and saba. Noodles are house-made. Topping options include hana-katsuo and nori.
Original master Amari-san trained at Maruchō in Mejiro. His sons now run the shop. Open 8am-2pm (or until the soup runs out). 12 seats. Since 1971.