Restaurants
- Abram Plaut added a new meal Dinner at 竜里 at ラーメン専門 竜里
ラーメン / Ramen / Ryūzato - Karatsu, Saga
Saga Ramen. Brown tonkotsu soup is made using pork bones and meat. Noodles supplied by Kojima Seimen. Pickled red ginger is house-made and cut by hand. Master Kojima-san first worked at Kojima Seimen (run by his parents), which supplied noodles to Ichiryūken, a legendary Saga ramen shop open for over... More
ラーメン / Ramen / Ryūzato - Karatsu, Saga
Saga Ramen. Brown tonkotsu soup is made using pork bones and meat. Noodles supplied by Kojima Seimen. Pickled red ginger is house-made and cut by hand. Master Kojima-san first worked at Kojima Seimen (run by his parents), which supplied noodles to Ichiryūken, a legendary Saga ramen shop open for over 50 years. At first Kojima-san was a regular customer at Ichiryūken for three years, then started working there and trained for seven more years. Ichiryūken closed in 2016, Kojima-san took over the space and opened Ryūzato. It is said that Ichiryūken's master Miyazaki-san sometimes still gives advice to Kojima-san. Open since 2017. Less
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- Abram Plaut added a new meal Dinner at 江ちゃんラーメン at 江ちゃんラーメン (こうちゃん)
ラーメン / Ramen / Kōchan Ramen - Hara, Fukuoka
Fukuoka style ramen, made from pig heads and garlic. Fresh soup is mixed in with aged soup before being served. Noodles by Ishibashi Seimen. Run by master Nobue Sakaki-san, otherwise known as "Kōchan." She is the elder sister of the master of the legendary Fukuoka ramen shop Fukuchan. She first... More
ラーメン / Ramen / Kōchan Ramen - Hara, Fukuoka
Fukuoka style ramen, made from pig heads and garlic. Fresh soup is mixed in with aged soup before being served. Noodles by Ishibashi Seimen. Run by master Nobue Sakaki-san, otherwise known as "Kōchan." She is the elder sister of the master of the legendary Fukuoka ramen shop Fukuchan. She first worked at the Yokohama Ramen Museum branch of Fukuchan, where she held the noodle boiling position from 2004-2009, then joined her sister at the Hakata branch of Fukuchan until 2015. She now runs Kōchan Ramen with her mother. Open since 2015. Less
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- Abram Plaut added a new meal Dinner at やまみラーメン at Yamami Ramen
ラーメン / Ramen / Yamami Ramen - Hakata, Fukuoka
Creamy tonkotsu ramen, made from 100% pork bone soup which takes 15 hours to finish. Run by Aoyama Seimenjo, a noodle company based in Tottori Prefecture since 1953. Yamami Ramen open since 2018. @ramen.hakata.yamami
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- Abram Plaut added a new meal Dinner at くまもとらーめんブッダガヤ at くまもとらーめんブッダガヤ
くまもとらーめん / Kumamoto Ramen / Kumamoto Ramen Buddagaya - Odawara, Kanagawa
Kumamoto style ramen. Stinky tonkotsu pork bone soup, ma-yu (black garlic oil), house-made noodles. The master trained at the famous Kumamoto chain Keika before opening this shop with his wife. Since 1978.
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- Abram Plaut added a new meal Dinner at 味の大西 at 味の大西
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Odawara, Kanagawa
Odawara style ramen. Shoyu soup is made using mostly pork bones and meat. Noodles ordered via Murofushi Seimen. Served with extra pork chashu, menma, mitsuba, negi, nori and wontons. No official shop hours, open randomly just a few hours per day (with one metal... More
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Odawara, Kanagawa
Odawara style ramen. Shoyu soup is made using mostly pork bones and meat. Noodles ordered via Murofushi Seimen. Served with extra pork chashu, menma, mitsuba, negi, nori and wontons. No official shop hours, open randomly just a few hours per day (with one metal shutter pulled up). Run solo by an old woman master who is said to have some relation to the family of the original Ajino Ōnishi in Yugawara (open since 1935). Ogawara branch open over 40 years. Less
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- Abram Plaut added a new meal Dinner at アリランラーメン八平 at Ramen Hachihei
アリランチャーシュー / Ariran Chashu / Ramen Hachibei - Chōnan, Chiba
Ariran Ramen. Pork and niboshi soup cooks for roughly eight hours. Noodles supplied by Hachibei no Shokudō. As true to the original recipe, toppings include onions, chives, garlic, leeks, pork meat and spicy house-made ra-yu chili oil. Ariran Ramen was created by master... More
アリランチャーシュー / Ariran Chashu / Ramen Hachibei - Chōnan, Chiba
Ariran Ramen. Pork and niboshi soup cooks for roughly eight hours. Noodles supplied by Hachibei no Shokudō. As true to the original recipe, toppings include onions, chives, garlic, leeks, pork meat and spicy house-made ra-yu chili oil. Ariran Ramen was created by master Furuichi-san, who started his career selling ramen out of a street cart (yatai). After regular customers asked him to create something unique, he spent five years developing a recipe. The name 'Ariran' comes from a hill in Korea. Furuichi-san's original shop is located on a ridge, he wanted to create a stamina style bowl to give customers more energy. At one time there were three establishments in Chiba serving true Ariran style ramen, all run by Furuichi-san's family members (one has closed). This second location in Chōnan was first run by master Furuichi-san's mother, now his daughter has taken over. The original Hachibei no Shokudō in Mobara open since 1971, Chōnan shop sometime shortly thereafter. Less
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- Abram Plaut added a new meal Dinner at 八平の食堂 アリランラーメン at Ariran ramen
アリランチャーシュー / Ariran Chashu / Hachibei no Shokudō - Mobara, Chiba
Ariran Ramen uses pork and niboshi soup, taking about eight hours to finish. Toppings include onions, chives, garlic, leeks, pork meat and spicy house-made ra-yu chili oil. Noodles are also house-made. 'Ariran Ramen' was created by master Furuichi-san, who started... More
アリランチャーシュー / Ariran Chashu / Hachibei no Shokudō - Mobara, Chiba
Ariran Ramen uses pork and niboshi soup, taking about eight hours to finish. Toppings include onions, chives, garlic, leeks, pork meat and spicy house-made ra-yu chili oil. Noodles are also house-made. 'Ariran Ramen' was created by master Furuichi-san, who started out his career by selling ramen out of a street cart (yatai). After regular customers kept asking him to create something unique, he spent five years developing his custom recipe. Ariran Ramen is named after a hill in Korea, Furuichi-san's shop is located on a ridge so he wanted to create a 'stamina' style bowl to give customers more energy. At one time there were three establishments in Chiba serving true Ariran style ramen, all run by Furuichi-san's family members. Two of the shops remain open to this day, including the original, Hachibei no Shokudō. Open since 1971. Less
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- Abram Plaut added a new meal Dinner at 盛運亭 at Ramen Seiuntei
タンメン 炒飯セット + 餃子 / Tanmen Cha-han Set + Gyoza / Seiuntei - Minami-Azabu, Tokyo
Soup contains mostly chicken carcasses, noodles made in Itabashi-ku by Tsuruya Seimen. The pork chashu is fried with lard and sesame oil, then stewed for several hours. Master Deyama-san (now in his 70’s) is originally from Chiba Prefecture and trained... More
タンメン 炒飯セット + 餃子 / Tanmen Cha-han Set + Gyoza / Seiuntei - Minami-Azabu, Tokyo
Soup contains mostly chicken carcasses, noodles made in Itabashi-ku by Tsuruya Seimen. The pork chashu is fried with lard and sesame oil, then stewed for several hours. Master Deyama-san (now in his 70’s) is originally from Chiba Prefecture and trained at a few ramen shops in Kagoshima. A famous Buddhist monk named the shop “Seiuntei,” the kanji characters (盛運亭) representing heaps of dishes and luck. Open since 1983. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 虎嘯 at Roppongi Menya Musashi Kosho
辛つけ麺 / Kara Tsukemen / Menya Musashi Koshō - Roppongi, Tokyo
Spicy tonkotsu-gyokai double soup uses pork, chicken and dried fish. Noodles supplied by Kanejin Shokuhin, made with black pepper kneaded into them. The pork chashu is cooked in a steam convection oven. The theme at this branch is reproduction of the original Menya Musashi recipe,... More
辛つけ麺 / Kara Tsukemen / Menya Musashi Koshō - Roppongi, Tokyo
Spicy tonkotsu-gyokai double soup uses pork, chicken and dried fish. Noodles supplied by Kanejin Shokuhin, made with black pepper kneaded into them. The pork chashu is cooked in a steam convection oven. The theme at this branch is reproduction of the original Menya Musashi recipe, once served at the first company store in Aoyama when it was known as Seizan (before moving to Shinjuku). 15 Menya Musashi branches in Tokyo now, all of them serving slightly different menus. Roppongi branch open since 2011. Less
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- Abram Plaut added a new meal Dinner at YOKOKURA Store HOUSE at YOKOKURA STOREHOUSE (ヨコクラストアハウス)
昆布水つけめん塩 / Kombusui Tsukemen Shio / Yokokura Storehouse - Oyama, Tochigi
Chintan soup contains mostly chicken, noodles homemade in the shop. Choice of shio or shoyu tare, tsukemen served with kombusui. The bowls are Mashiko pottery, made in Tochigi. Master Shinozuka-san previously ran the Tochigi shop Sanji, which closed in 2018. His... More
昆布水つけめん塩 / Kombusui Tsukemen Shio / Yokokura Storehouse - Oyama, Tochigi
Chintan soup contains mostly chicken, noodles homemade in the shop. Choice of shio or shoyu tare, tsukemen served with kombusui. The bowls are Mashiko pottery, made in Tochigi. Master Shinozuka-san previously ran the Tochigi shop Sanji, which closed in 2018. His new establishment serves ramen on one side and has a coffee bar on the other. Open since 2019. Less