Restaurants
- Abram Plaut added a new meal Dinner at 麺処 えぐち at 麺処 えぐち
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya... More
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya Eguchi open since 2008, 2nd branch Mendokoro Eguchi since 2015. Less
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- Abram Plaut added a new meal Dinner at らーめん桐麺 at kiri men Hon Ten (桐麺)
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become... More
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become a ramen master after a fortune teller told him to do so. He first trained at Kairikiya for a year and a half, then worked at Jinsei Jet for four years, becoming shop manager. Kirimen open since 2014, with a 2nd shop Chūka Soba Kirimen since 2017. @kiri_men_ Less
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- Abram Plaut added a new meal Dinner at 麺と心7 at 麺と心 7
魚介のトリコ (味玉入り) / Gyokai no Toriko (Ajitama-iri) / Men to Kokoro 7 - Abeno, Osaka
Paitan soup contains 99% gyokai, noodles house-made. In place of chashu is yuzu-marinated blue marlin (kajiki) tataki. Also topped with ajitama, green onion, lotus root and nori. A 100% sea bream ramen and wafū ramen available as well. Run by the "Warm-Heart"... More
魚介のトリコ (味玉入り) / Gyokai no Toriko (Ajitama-iri) / Men to Kokoro 7 - Abeno, Osaka
Paitan soup contains 99% gyokai, noodles house-made. In place of chashu is yuzu-marinated blue marlin (kajiki) tataki. Also topped with ajitama, green onion, lotus root and nori. A 100% sea bream ramen and wafū ramen available as well. Run by the "Warm-Heart" company, which also operates the Osaka ramen shop Junk Story. Founded by president Igawa-san. Men to Kokoro 7 open since 2013. @mentokokoro7 Less
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- Abram Plaut added a new meal Dinner at 麺一盃 at Men Ippai (麺一盃)
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010.... More
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010. @menippai Less
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和風とんこつ / Wafū Tonkotsu / Watamen - Matsubara, Osaka
Tonkotsu gyokai soup, noodles house-made using whole wheat. Run by a husband and wife team. Ramen is served three days a week, tsukemen offered the other three days (closed on Monday). Almost no other shop information available or made public. Open since 2004.
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- Abram Plaut added a new meal Dinner at 創作らーめん Style林 at Sosaku Ramen STYLE Hayashi Hon Ten (創作ラーメン STYLE林)
北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku... More
北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku (tofu skin purse stuffed with ginger, garlic chives and vermicelli). Master Hayashi-san is the first disciple of the Osaka ramen shop Mitsuka Bōzu. He is known to serve many different styles of ramen, having offered over 100 different limited bowls during his time at Mitsuka Bōzu. He now runs three ramen shops and has produced two more. Sōsaku Ramen Style Hayashi open since 2015. @stylehayashi Less
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- Abram Plaut added a new meal Dinner at 和風とんこつ かしや at Kashiya (かしや)
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya... More
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya Watamen (he grew up with the master there) before opening his own shop. He created the whipped 'cappuccino style' soup by accident one day when he was making a staff meal. He thought using a mixer on the tonkotsu soup would make it lighter, the result impressed him so much he added it to the menu. Open since 2010. @kashiya9 Less
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- Abram Plaut added a new meal Dinner at 駅前ラーメン ビックワン at Big One
玉子入りラーメン / Tamago-iri Ramen / Ekimae Ramen Big One - Saga, Saga
Saga ramen made with light tonkotsu soup, medium-thin straight noodles and raw egg topping. The pork chashu is seasoned with salt and soy sauce only. Opened by master Noda-san, the shop was originally an arcade game center that also served ramen (made by his wife). Eventually,... More
玉子入りラーメン / Tamago-iri Ramen / Ekimae Ramen Big One - Saga, Saga
Saga ramen made with light tonkotsu soup, medium-thin straight noodles and raw egg topping. The pork chashu is seasoned with salt and soy sauce only. Opened by master Noda-san, the shop was originally an arcade game center that also served ramen (made by his wife). Eventually, the ramen took over. Their son began working after he graduated from high school, he now runs operations. This shop is also known as the first to serve Saga ramen with vegetables. The name 'Big One' is taken from the legendary baseball player Sadaharu Oh. Located in front of Saga station. Open since 1983. Less
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- Abram Plaut added a new meal Dinner at 麺屋彩々 at Menya Saisai Showa Cho Honten (麺屋彩々)
辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before... More
辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before opening his own ramen shop. At some point he was using black soy beans from his parents' garden in the miso tare recipe, now he uses more replenishable ingredients. Originally opened in 2007, moved to the current location in 2011. Less
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- Abram Plaut added a new meal Dinner at 拳ラーメン at Kobushi Ramen (拳ラーメン)
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often... More
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often times he saw fish heads being thrown away in those types of restaurants, which he thought was wasteful. This inspired him to make ramen soup using fish. Originally opened as Kobushi in 2008, moved and reopened as Kobushi Ramen in 2011. The original location of Kobushi is now a sister shop, Kobuton Ramen (拳10ラーメン). Less