Restaurants
- Abram Plaut added a new meal Dinner at ラーメン ジラフ at ジラフ
ラーメン / Ramen / Jirafu (Giraffe) - Moka, Tochigi
Jiro inspired ramen. Tonkotsu-shoyu soup with garlic, bean sprouts, cabbage and homemade noodles. Blue label Kaneshi shoyu is used in the tare. The master trained at the ramenya Marushige in Tochigi, he likes giraffes hence the shop name. Ramen, miso ramen and junk style maze soba are offered... More
ラーメン / Ramen / Jirafu (Giraffe) - Moka, Tochigi
Jiro inspired ramen. Tonkotsu-shoyu soup with garlic, bean sprouts, cabbage and homemade noodles. Blue label Kaneshi shoyu is used in the tare. The master trained at the ramenya Marushige in Tochigi, he likes giraffes hence the shop name. Ramen, miso ramen and junk style maze soba are offered on the regular menu, an abura soba menu becomes available on weekends when the shop changes to its second brand 'Raion' (Lion). Open since November 2014. Less
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- Abram Plaut added a new meal Dinner at 先崎 at Chuukasoba Massaki (中華そば 先﨑)
純一鶏白湯そば / Junichi Tori Paitan Soba / Chūka Soba Massaki - Mito, Ibaraki
Rich tori paitan soup is chicken based. Pork chashu, black truffle, mitsuba, black pepper. Noodles by Kanno Seimen. An assortment of bowls and daily specials available. Run by master Massaki-san, who previously worked at a French restaurant. Open since 2015, moved... More
純一鶏白湯そば / Junichi Tori Paitan Soba / Chūka Soba Massaki - Mito, Ibaraki
Rich tori paitan soup is chicken based. Pork chashu, black truffle, mitsuba, black pepper. Noodles by Kanno Seimen. An assortment of bowls and daily specials available. Run by master Massaki-san, who previously worked at a French restaurant. Open since 2015, moved to the current location in 2018. Less
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- Abram Plaut added a new meal Dinner at 麺や蒼 at Aoi
ラーメン / Ramen / Menya AOI - Tsukuba, Ibaraki
Creamy miso ramen uses a three-day soup of pork bones, chicken carcasses and gyokai. White miso paste is from the Shinshu area, noodles are homemade. Finished with chili oil, beans sprouts, garlic chives, negi, menma and fish powder. Chintan soup also available for those who want something lighter.... More
ラーメン / Ramen / Menya AOI - Tsukuba, Ibaraki
Creamy miso ramen uses a three-day soup of pork bones, chicken carcasses and gyokai. White miso paste is from the Shinshu area, noodles are homemade. Finished with chili oil, beans sprouts, garlic chives, negi, menma and fish powder. Chintan soup also available for those who want something lighter. Originally opened in 2010, moved to the current location in 2011. Less
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- Abram Plaut added a new meal Dinner at 昇龍本店 at Shoryu
ラーメン + ギョウザ / Ramen + Gyoza / Shōryū - Ueno, Tokyo
Old school shoyu ramen with clear soup, simple toppings of pork chashu, menma, negi and nori. The most popular item is the jumbo gyoza, which most customers order along with a bottle of Sapporo Akahoshi beer. An old school Chinese restaurant, previously with counter seating only but... More
ラーメン + ギョウザ / Ramen + Gyoza / Shōryū - Ueno, Tokyo
Old school shoyu ramen with clear soup, simple toppings of pork chashu, menma, negi and nori. The most popular item is the jumbo gyoza, which most customers order along with a bottle of Sapporo Akahoshi beer. An old school Chinese restaurant, previously with counter seating only but remodeled adding a 2nd floor in 2021. Open since 1957. Less
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- Abram Plaut added a new meal Dinner at 麵屋武藏 武骨相傳 at Ueno Menya Musashi Bukotsu Soden
赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Soden - Ueno, Tokyo
Tonkotsu gyokai tsukemen. Three color options include white (normal), black (bitter) and red (spicy). The black uses a sauce of leeks, onions, coffee beans (heated to 250 degrees) and squid ink. The red uses Tobanjiang fermented bean paste. Noodles by Kanejin Shokuhin. Pork chashu... More
赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Soden - Ueno, Tokyo
Tonkotsu gyokai tsukemen. Three color options include white (normal), black (bitter) and red (spicy). The black uses a sauce of leeks, onions, coffee beans (heated to 250 degrees) and squid ink. The red uses Tobanjiang fermented bean paste. Noodles by Kanejin Shokuhin. Pork chashu is roasted and finished in a steam convection oven. The 12th Menya Musashi branches to open, since 2011. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 芝浦店 at Tamachi Menya Musashi Shibaura Honkan
芝辛つけ麺 / Shiba Kara Tsukemen / Menya Musashi Shibaura - Shibaura, Tokyo
Double soup combines tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Spicy tsukemen is served with black and white sesame, garlic chives, negi and pork belly chashu. The second Menya Musashi store to open with a theme and concept based on the flagship. Open since 2014.... More
芝辛つけ麺 / Shiba Kara Tsukemen / Menya Musashi Shibaura - Shibaura, Tokyo
Double soup combines tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Spicy tsukemen is served with black and white sesame, garlic chives, negi and pork belly chashu. The second Menya Musashi store to open with a theme and concept based on the flagship. Open since 2014. Less
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- Abram Plaut added a new meal Dinner at ムタヒロ大阪店 at Chukasoba Mutahiro Osaka-fukushima
鶏つけそば / Tori Tsukesoba / Chūka Soba Mutahiro - Fukushima, Osaka
Tori tsukemen uses chicken based shoyu soup. Niboshi also available, noodles by Daruma Seimen. Master Muta-san is originally from Osaka, he trained a few well-known shops in Tokyo before going independent. The Mutahiro flagship in Kokubunji opened in 2011, Muta-san now runs... More
鶏つけそば / Tori Tsukesoba / Chūka Soba Mutahiro - Fukushima, Osaka
Tori tsukemen uses chicken based shoyu soup. Niboshi also available, noodles by Daruma Seimen. Master Muta-san is originally from Osaka, he trained a few well-known shops in Tokyo before going independent. The Mutahiro flagship in Kokubunji opened in 2011, Muta-san now runs 15 ramen shops in Japan. This Fukushima outpost was established in 2015 as the company's first Osaka branch, menu renewal completed in 2021. Less
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- Abram Plaut added a new meal Dinner at 彩色ラーメン きんせい 夢風 at 彩色ラーメン きんせい総本家 夢風
こだわりの塩 / Kodawari no Shio / Saishoku Ramen Kinsei Sōhonke Mufū - Takatsuki, Osaka
Shio ramen uses a double soup with chicken carcasses plus gyokai (niboshi and various other bushi). Noodles are homemade. Run by Nakamura-san, who is self taught. Now with nine shops in the Kinsei group, the flagship hours are only Sat-Sun from 11am-1pm.... More
こだわりの塩 / Kodawari no Shio / Saishoku Ramen Kinsei Sōhonke Mufū - Takatsuki, Osaka
Shio ramen uses a double soup with chicken carcasses plus gyokai (niboshi and various other bushi). Noodles are homemade. Run by Nakamura-san, who is self taught. Now with nine shops in the Kinsei group, the flagship hours are only Sat-Sun from 11am-1pm. Name changed in 2015, open since 2001. Less
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- Abram Plaut added a new meal Dinner at 京都 麺屋たけ井 阪急梅田店 at Menya Takei Hon Ten (麺屋 たけ井)
ラーメン / Ramen / Menya Takei Hankyu Umeda - Osaka, Osaka
Clear shoyu soup uses pork bones, pork fat, chicken and gyokai. Noodles by Kokoro no Aji Shokuhin. Topped with green negi and yuzu. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo, Chiba. Most customers opt for the recommended rich tonkotsu-gyokai tsukemen, this... More
ラーメン / Ramen / Menya Takei Hankyu Umeda - Osaka, Osaka
Clear shoyu soup uses pork bones, pork fat, chicken and gyokai. Noodles by Kokoro no Aji Shokuhin. Topped with green negi and yuzu. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo, Chiba. Most customers opt for the recommended rich tonkotsu-gyokai tsukemen, this lighter shoyu ramen is also available. Six branches total in Kyoto and Osaka, Jōyō flagship open since 2011. Hankyu Umeda store inside Osaka Station the third shop to open in the group, since 2016. Less
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- Abram Plaut added a new meal Dinner at 王王軒 at Shina Soba Wanwan Ken Hon Ten (支那そば 王王軒)
支那そば肉玉子入り / Shinasoba Niku Tamago-iri / Wanwanken - Aizumi, Tokushima
Rich soup contains chicken carcasses and pork bones, simmered for many hours. Noodles are house-made without the use of eggs. Extra pork and raw egg topping recommended. Master Kondo-san graduated from culinary school before working at a shokudō in a hospital,... More
支那そば肉玉子入り / Shinasoba Niku Tamago-iri / Wanwanken - Aizumi, Tokushima
Rich soup contains chicken carcasses and pork bones, simmered for many hours. Noodles are house-made without the use of eggs. Extra pork and raw egg topping recommended. Master Kondo-san graduated from culinary school before working at a shokudō in a hospital, then part time at a ramen shop in Tokushima. The shop name is a reference to the legendary baseball player Sadaharu Oh. Now with a 2nd branch in central Tokushima, Aizumi flagship open since 1998. @wanwankenhonten Less