Restaurants
- Abram Plaut added a new meal Dinner at ラーメン ゼンゼンzenzen at Ramen Zenzen
ラーメン / Ramen / Ramen Zenzen - Musashi-Shinjō, Kanagawa
Jiro inspired ramen consisting of tonkotsu shoyu soup with pork chashu, back fat, beans sprouts, cabbage and garlic. Thick, ropey noodles are house-made and cooked al dente, 350g (before boiling) for the regular size. Spicy garlic chives added on extra.
Some rules of the shop are as... More
ラーメン / Ramen / Ramen Zenzen - Musashi-Shinjō, Kanagawa
Jiro inspired ramen consisting of tonkotsu shoyu soup with pork chashu, back fat, beans sprouts, cabbage and garlic. Thick, ropey noodles are house-made and cooked al dente, 350g (before boiling) for the regular size. Spicy garlic chives added on extra.
Some rules of the shop are as follows:
1. Wait in line first before buying your ticket from the vending machine.
2. Even if there are open seats, customers must wait to be told by the staff where to sit.
3. If you want to order noodles extra firm, the code word to tell the staff is "Haribo" (like the German gummy candy).
4. No photos are allowed inside the shop other than the ramen.
5. When you finish eating, put the bowl on the upper counter and wipe the lower counter clean with the provided wet cloth.
Ramen Zenzen offers limited specials and sometimes closes suddenly, so checking the Twitter page is advised (@ramen_zenzen). The master trained at the Jiro style shop Hasumi. 12 seats total. Open since October 2018. Less
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特製煮干らーめん / Tokusei Niboshi Ramen / Nishi-Eifukuno Niboshi Bako - Nishi-Eifuku, Tokyo
Fish based soup contains six varieties of niboshi only. The dried fish consist of two types of katakuchi iwashi, urume, aji, ago (flying fish) and ibuki iriko. Katakuchi iwashi make the base and have an impact of flavor, urume is used for sweetness,... More
特製煮干らーめん / Tokusei Niboshi Ramen / Nishi-Eifukuno Niboshi Bako - Nishi-Eifuku, Tokyo
Fish based soup contains six varieties of niboshi only. The dried fish consist of two types of katakuchi iwashi, urume, aji, ago (flying fish) and ibuki iriko. Katakuchi iwashi make the base and have an impact of flavor, urume is used for sweetness, aji for elegance, ago for strength and ibuki iriko for mellowness. No chicken or pork is used in the soup. Noodles supplied by Mikawaya Seimen, with aedama refills available. Featured toppings include sliced lotus root, pork and chicken chashu, diced onions, green onions, yuzu peel and seaweed.
Master Miyazawa-san trained at both Bonito Soup Noodle Raik and Clam & Bonito Raik. Starting in December 2018, he started serving niboshi ramen as a side concept out of Bonito Soup Noodle Raik every Monday. After gaining popularity, Miyazawa-san officially opened the 3rd shop in the group. Eight seats only. Since September 2021. @westnibox Less
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- Abram Plaut added a new meal Dinner at おさだ at China Soba Osada (支那ソバ おさだ)
チャーシューワンタンメン / Chashu Wontonmen / Osada - Ōyama, Tokyo
Chicken, pork, niboshi and kombu soup. Noodles and wonton skins both house-made, 160g of noodles served with the regular size. The noodles are cooked in a large boiler and served using a hira-zaru for a beautiful fold. Pork shoulder chashu is cooked in the oven.
Master... More
チャーシューワンタンメン / Chashu Wontonmen / Osada - Ōyama, Tokyo
Chicken, pork, niboshi and kombu soup. Noodles and wonton skins both house-made, 160g of noodles served with the regular size. The noodles are cooked in a large boiler and served using a hira-zaru for a beautiful fold. Pork shoulder chashu is cooked in the oven.
Master Osada-san started to think about becoming a ramen master after the big earthquake in 2011. He searched online and found the shop Kazuya in Meguro, then decided to get a job there. After training at Kazuya for 10 years he opened his own shop. He starts work each day at 6am and finishes around midnight, with no lunch break. Open since December 2021. @osada_shinasoba Less
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- Abram Plaut added a new meal Dinner at OLD RAMEN at OLD RAMEN
OLD RAMEN / OLD RAMEN - Setagaya, Tokyo
Clear soup is made using pork meat only, with no special ingredients. Noodles supplied by a Tokyo noodle company based in Nakano. Only one bowl is on the menu, inspired by simple old school ramen using an original recipe. Master Kazuki Iwasaki-san trained at the shop Zund Bar in Kanagawa, he now runs 'Mashi no... More
OLD RAMEN / OLD RAMEN - Setagaya, Tokyo
Clear soup is made using pork meat only, with no special ingredients. Noodles supplied by a Tokyo noodle company based in Nakano. Only one bowl is on the menu, inspired by simple old school ramen using an original recipe. Master Kazuki Iwasaki-san trained at the shop Zund Bar in Kanagawa, he now runs 'Mashi no Mashi' (produced by Wagyu Mafia) and operates this shop for 3 hours each morning as a hobby. After closing Mashi no Mashi at night, he wakes up at 3:30am to shop for ingredients and starts cooking the soup at 5am. OLD RAMEN is open from 7am-10am only, since December 2021. @oldramentokyo Less
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特濃厚坦々ソバ + スパイスカレー / Toku-Nōkō Tantan Soba + Spice Curry / Noodle & Spice Curry Kyōno Ichiban - Kawaguchi, Saitama
Limited menu of tantanmen made from extra rich cement style niboshi soup. The base of the soup consists of barracuda and niboshi from Kujukuri, Chiba, combined with other dried fish which change daily. Pork... More
特濃厚坦々ソバ + スパイスカレー / Toku-Nōkō Tantan Soba + Spice Curry / Noodle & Spice Curry Kyōno Ichiban - Kawaguchi, Saitama
Limited menu of tantanmen made from extra rich cement style niboshi soup. The base of the soup consists of barracuda and niboshi from Kujukuri, Chiba, combined with other dried fish which change daily. Pork broth is mixed in with this rich version, chicken stock gets mixed in with a lighter menu option. Noodles by Maruyama Seimen. Curry and rice on the side. Run by master Arima-san; where he trained remains a secret. Open from 6:30am and sold out by 2:30pm. Eight seats total. Since June 2020. Less
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- Abram Plaut added a new meal Dinner at 華吉 at Hanayoshi (華吉)
五目野菜そば / Gomoku Yasai Soba / Hanayoshi - Nakano-Sakaue, Tokyo
Shoyu soup is made from chicken carcasses and vegetables, thickened with starch. Only sesame and vegetable oils are used, no animal fats. Roughly half of all customers order the popular Shiitake Soba, the fresh Shiitake sourced from Tochigi Prefecture. Open 20+ years.
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- Abram Plaut added a new meal Dinner at マーリー軒 at 麻婆咖喱麺 マーリー軒
マーリー麺 / Marley-men / Marleyken - Ebisu, Tokyo
Mabo mazesoba uses 10 different spices in the curry sauce, noodles made with a unique recipe. Topped with tofu, cashew nuts and coriander. Turmeric rice on the side. Operated as a bar at night with ramen available during lunch. The menu was produced by the master of the shop Tan Tan Tiger. 2nd... More
マーリー麺 / Marley-men / Marleyken - Ebisu, Tokyo
Mabo mazesoba uses 10 different spices in the curry sauce, noodles made with a unique recipe. Topped with tofu, cashew nuts and coriander. Turmeric rice on the side. Operated as a bar at night with ramen available during lunch. The menu was produced by the master of the shop Tan Tan Tiger. 2nd branch in Shin-Okubo open since 2021, Ebisu since May 2021. @marleyken.ramen Less
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- Abram Plaut added a new meal Dinner at Uma Uma Hakata Ramen at UMA UMA 博多うま馬
うま馬ラーメン 白 / Uma Uma Ramen Shiro / UMA UMA - Bangkok, Thailand
Hakata style white tonkotsu soup, thin straight noodles. Toppings include pork belly chashu, negi, kikurage mushrooms and bean sprouts. Fried gingko nuts on the side. The theme at this ramenya and izakaya is 'Eat, Drink, Talk.' Originally opened as a yatai (street cart) in... More
うま馬ラーメン 白 / Uma Uma Ramen Shiro / UMA UMA - Bangkok, Thailand
Hakata style white tonkotsu soup, thin straight noodles. Toppings include pork belly chashu, negi, kikurage mushrooms and bean sprouts. Fried gingko nuts on the side. The theme at this ramenya and izakaya is 'Eat, Drink, Talk.' Originally opened as a yatai (street cart) in Fukuoka in 1953. Bangkok location open since 2015. @umaumathailand 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 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