Restaurants
- Abram Plaut added a new meal Dinner at 春陽軒 at Syunyouken
玉子入 / Tamago-iri / Chūka Soba Shunyōken - Tokushima, Tokushima
Tokushima tonkotsu shoyu soup uses pork and chicken carcasses with strong shoyu tare. Noodles by Shiratama Shokuhin. Opened by master Kondo-san, who first trained in Komatsushima. Her son now runs this shop, which previously went by a different name before becoming Shunyōken in... More
玉子入 / Tamago-iri / Chūka Soba Shunyōken - Tokushima, Tokushima
Tokushima tonkotsu shoyu soup uses pork and chicken carcasses with strong shoyu tare. Noodles by Shiratama Shokuhin. Opened by master Kondo-san, who first trained in Komatsushima. Her son now runs this shop, which previously went by a different name before becoming Shunyōken in 1993. Only open for lunch, 11am-2pm. Since 1975. Less
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- Abram Plaut added a new meal Dinner at いのたに 本店 at Inotani Hon Ten (いのたに)
中華そば / Chūka Soba / Chūka Soba Inotani - Tokushima, Tokushima
Tokushima style ramen uses a soup of pork bones, niboshi and vegetables. Noodles are homemade. Each bowl comes topped with slices of sweet pork belly, optional raw egg. Considered the first 'brown' style Tokushima ramen, made using koikuchi shoyu. Opened by master Inotani-san in... More
中華そば / Chūka Soba / Chūka Soba Inotani - Tokushima, Tokushima
Tokushima style ramen uses a soup of pork bones, niboshi and vegetables. Noodles are homemade. Each bowl comes topped with slices of sweet pork belly, optional raw egg. Considered the first 'brown' style Tokushima ramen, made using koikuchi shoyu. Opened by master Inotani-san in 1966. Less
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- Abram Plaut added a new meal Dinner at はまんど at Sanuki Ramen Hamando (はまんど)
はまんどラーメン / Hamando Ramen / Hamando - Mino, Kagawa
Shio soup is made from chicken, pork and iriko, finished with pork fat. Noodles are homemade. Master Mori-san first opened an izakaya in 1986, also serving ramen on the menu at that time. Eventually, he would open his ramen shop, “Ramen Mori.”Because udon is prevalent in Kagawa,... More
はまんどラーメン / Hamando Ramen / Hamando - Mino, Kagawa
Shio soup is made from chicken, pork and iriko, finished with pork fat. Noodles are homemade. Master Mori-san first opened an izakaya in 1986, also serving ramen on the menu at that time. Eventually, he would open his ramen shop, “Ramen Mori.”Because udon is prevalent in Kagawa, he began to study udon noodles in order to find a way to improve his ramen. He ate 1,500 different bowls of udon in three years. There was an udon competition in 1998, Mori-san entered and won, becoming the first udon champion. The next year in 1999, he changed his shop name to Hamando. A 2nd branch is now located in front of the original, offering asa-ra (morning ramen) from 6am-11am. @3tree.hamanndo.tuhan Less
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- Abram Plaut added a new meal Dinner at 長男、もんたいちお at Chonan Montaichio (長男、もんたいちお)
特製つけ麺 / Tokusei Tsukemen / Chōnan Monta Ichio - Yawata, Chiba
Double soup combines pork bones and saba dashi, simmering for multiple hours. Noodles by Asakusa Kaikarou boil for 15 minutes. Master Ichio Monta-san trained at the shops Michi, Tsukihi and Kazu. Open since 2018. @chonan.montaichio
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赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Gaiden - Shibuya, Tokyo
Tonkotsu gyokai soup uses chicken, pork, crab, niboshi and katsuo. Noodles by Kanejin Shokuhin. Three colors are available, black (shoyu), red (spicy) and white (no sauce). The 6th Menya Musashi branch (out of 15) to open. Since 2006.
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- Abram Plaut added a new meal Dinner at 豊中 麺哲 at Men Tetsu Toyotaka (麺哲)
醤油 / Shoyu / Toyonaka Mentetsu - Toyonaka, Osaka
Shoyu soup uses chicken carcasses, pork back bones, kombu, katsuo and saba. Noodles are homemade. Master Shouji-san first worked at a sushi restaurant in Osaka before opening his own ramen shop. He now runs a number of stores under the Mentetsu brand. Toyonaka flagship open since 2003.
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 虎洞 at Kichijoji Menya Musashi Kodo
辛濃厚しっぽつけ麺 / Kara Nōkō Shippo Tsukemen / Menya Musashi Kodō - Kichijōji, Tokyo
Spicy double soup uses chicken, pork and gyokai, along with rice oil. Noodles by Kanejin Shokuhin. The special topping option is the "tiger's tail," a house-made sausage containing minced pork shoulder, pork tongue and onions, marinated in chashu tare.... More
辛濃厚しっぽつけ麺 / Kara Nōkō Shippo Tsukemen / Menya Musashi Kodō - Kichijōji, Tokyo
Spicy double soup uses chicken, pork and gyokai, along with rice oil. Noodles by Kanejin Shokuhin. The special topping option is the "tiger's tail," a house-made sausage containing minced pork shoulder, pork tongue and onions, marinated in chashu tare. Pork kakuni chashu also available. The 5th branch (out of 15) of Menya Musashi. Open since 2005. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 武骨 at Menya Musashi Bukotsu
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch... More
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch (out of 15), open since 2003. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵浜松町店 at Menya Musashi Hamamatsucho
浜辛つけ麺 / Hamakara Tsukemen / Menya Musashi - Hamamatsuchō, Tokyo
Tonkotsu gyokai double soup. Noodles special ordered from Kanejin Shokuhin and only served at this shop. Hamakara Tsukemen (max spice level) comes with garlic chives and sesame. Large sized pork kakuni also popular. 15 branches of Menya Musashi in Tokyo, all of them with slightly... More
浜辛つけ麺 / Hamakara Tsukemen / Menya Musashi - Hamamatsuchō, Tokyo
Tonkotsu gyokai double soup. Noodles special ordered from Kanejin Shokuhin and only served at this shop. Hamakara Tsukemen (max spice level) comes with garlic chives and sesame. Large sized pork kakuni also popular. 15 branches of Menya Musashi in Tokyo, all of them with slightly different menus. Hamamatsuchō shop open since 2016. Less
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老塩とんこつ / Rou-Shio Tonkotsu / Hakata Tonkotsu Tenjinki - Kamishinjo, Osaka
Hakata style tonkotsu ramen, containing 100% pork bone soup. The broth is made using various parts including heads and leg bones. Each bone has a different cooking length, so the soup must be checked by the staff constantly. Ramen can be ordered with light soup or... More
老塩とんこつ / Rou-Shio Tonkotsu / Hakata Tonkotsu Tenjinki - Kamishinjo, Osaka
Hakata style tonkotsu ramen, containing 100% pork bone soup. The broth is made using various parts including heads and leg bones. Each bone has a different cooking length, so the soup must be checked by the staff constantly. Ramen can be ordered with light soup or thick soup, choice of shio or shoyu tare. No MSG. Noodles are house-made from a company-owned noodle factory located next door, Ōtsuru Seimendokoro. Run by master Ōtsuru-san, known as a pioneer for homemade ramen noodles in Osaka. Now with three shops total, Tenjiki flagship open since 2000. Less