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
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- Abram Plaut added a new meal Dinner at 丸信中華そば at Marushin (中華そば丸信)
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 Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of the legendary 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 Marushin in Ogikubo, which was opened in 1950 by one of the five original masters of the legendary 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
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- 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
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- 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
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- 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
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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
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- 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
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- Abram Plaut added a new meal Dinner at 六九麺【ロックメン】 at 六九麺
鶏薫る 醤油六九麺 / Niwatori Kaoru Shoyu Rokumen / Noodle Kitchen Rokumen - Koenji, Tokyo
Soup is made with shamo rock chickens from Aomori, daisen chickens from Tottori and water. Noodles are by Kanno Seimen. Topped with chicken chashu, ajitama, menma, radish sprouts and a chicken meatball. Other than shoyu, the shop also serves shio, tori... More
鶏薫る 醤油六九麺 / Niwatori Kaoru Shoyu Rokumen / Noodle Kitchen Rokumen - Koenji, Tokyo
Soup is made with shamo rock chickens from Aomori, daisen chickens from Tottori and water. Noodles are by Kanno Seimen. Topped with chicken chashu, ajitama, menma, radish sprouts and a chicken meatball. Other than shoyu, the shop also serves shio, tori paitan, miso, spicy miso, niboshi ramen and oyster shoyu tsukemen. Soy sauce, black pepper, sansho oil, yuzu koshō available on the counter.
Run by two masters, Inoue-san and Uchiumi-san. Inoue-san was a comedian before he got into ramen, Uchiumi-san was in a music band. Inoue-san learned at the Yamato noodle school and then the two of them worked at a ramen shop for ten years before opening Rokumen together. The name comes from the shamo 'rock' chickens used in the soup. Inoue-san also currently operates a couple of shops in Thailand. Noodle Kitchen Rokumen open since December 2018. @69men_kouenji_ Less
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- Abram Plaut added a new meal Dinner at 三馬路 at Motenashi Kuroki (饗 くろ喜)
特製塩そば / Tokusei Shio Soba / Sanmaro - Kanda, Tokyo
Clear shio soup is made from Daisen brand whole chickens, chicken carcasses, asari clams, kombu, niboshi, saba niboshi, saba-bushi and katsuobushi. The shio tare contains two varieties of salt, the shoyu tare uses three kinds of soy sauce. Medium-thin straight noodles are provided by Kanno... More
特製塩そば / Tokusei Shio Soba / Sanmaro - Kanda, Tokyo
Clear shio soup is made from Daisen brand whole chickens, chicken carcasses, asari clams, kombu, niboshi, saba niboshi, saba-bushi and katsuobushi. The shio tare contains two varieties of salt, the shoyu tare uses three kinds of soy sauce. Medium-thin straight noodles are provided by Kanno Seimen, cut on a number 22 cutter. The chashu is topped with yuzu and duxelles, a mushroom sauce of porcini paste and shiitake.
Sanmaro first opened as a yatai in the Nakasu area of Fukuoka around 1940. The original master, Mori-san, wanted to reproduce the ramen he had eaten in Shanghai (before WWII). A decade later in 1951, his apprentice Moriyama-san opened another yatai in the area called Gomaru (a name given by Mori-san). Moriyama-san's brother-in-law Tejima-san helped him run the business for a couple of years, then Tejima-san opened his own Gomaro shop in the Gion district of Hakata in 1953. Tejima-san and his wife ran the business until retirement in 1993, when their son took over. In 1994, he decided to change the name and concept, becoming Uma Uma and operating as a 'ramen izakaya.' Uma Uma is now run by the ‘Vigor’ company (Tejima-san is a representative) and has two shops in Hakata and one each in Singapore, Thailand, The Philippines and Tokyo Station. This new branch of Sanmaro is located in Kanda and run by master Fuji-san. Rather than serve Hakata tonkotsu, the menu offers new-school kodawari shio and shoyu. Open since December 2021. @sanmaro1941 Less
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- Abram Plaut added a new meal Dinner at りらくしん at Relaxin
辛味噌ラーメン / Kara-Miso Ramen / Rirakushin - Setagaya, Tokyo
Chicken and pork based spicy miso soup served with pork back fat and sesame. Each day a new batch of soup is poured into the same stock pot cooking the old batch, the master has done this since the shop first opened. Noodles by Ōhara Seimen, with choice of thick or wavy. Topped... More
辛味噌ラーメン / Kara-Miso Ramen / Rirakushin - Setagaya, Tokyo
Chicken and pork based spicy miso soup served with pork back fat and sesame. Each day a new batch of soup is poured into the same stock pot cooking the old batch, the master has done this since the shop first opened. Noodles by Ōhara Seimen, with choice of thick or wavy. Topped with bean sprouts, pork chashu, ajitama, minced garlic.
The master used to be a professional trumpet player but retired because of a traffic accident. Originally opened as a bar, the name 'Rirakushin' is an ode to the jazz record ‘Relaxin'’ by Miles Davis. The concept was eventually changed partly because there were no good ramen options in the Gotokuji area of Setagaya-ku. The master is self taught and has eaten ramen all over Japan, not only for meetings but also on motorcycle road trips. Seven total seats. Open since September 2010. Twitter: relaxin666 Less
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