Restaurants
- Abram Plaut added a new meal Dinner at ラーメンもとむら at らーめん もとむら
玉子ラーメン / Tamago Ramen / Ramen Motomura - Nabeshima, Saga
Light pork bone soup, noodles by Hatase Shokuhin. Optional raw egg. Original master Motomura-san first trained at the Saga ramen shop Ikkyuken, run by his cousin. After working there for five years he opened this shop, the Ikkyuken Nabeshima branch in 1980. Eventually the original... More
玉子ラーメン / Tamago Ramen / Ramen Motomura - Nabeshima, Saga
Light pork bone soup, noodles by Hatase Shokuhin. Optional raw egg. Original master Motomura-san first trained at the Saga ramen shop Ikkyuken, run by his cousin. After working there for five years he opened this shop, the Ikkyuken Nabeshima branch in 1980. Eventually the original Ikkyuken closed, so in 2012 master Motomura-san changed his shop name to Ramen Motomura. When Motomura-san passed away in 2020, his son took over the business. Now open 40+ years. Less
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- Abram Plaut added a new meal Dinner at 彩華ラーメン本店 at Saika Ramen
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original... More
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original master Kondo-san first opened Saika Ramen as a street stall, they now have 15 shops total in Nara, Osaka, Hyogo, Kyoto and Aichi. Kondo-san's sons now run the company, widely known as the original Tenri ramen. Originally opened in 1968. Less
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- Abram Plaut added a new meal Dinner at 味の大西 at Ajino Ōnishi
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style... More
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style of Western Kanagawa.' Master Hyuga-san runs the shop with his wife, he is the 4th son of original Ajino Ōnishi master. Yugawara flagship open since 1935, three additional outposts currently operating (all in Kanagawa). Hiratsuka branch open around 40 years. Less
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- 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 龍口酒家本店 at Long Kou Jiu Jia
豚バラ青菜メンマのせ麺 / Butabara Aona Menma-nose Men / Long Kō Jiu Jia (China House) - Hatagaya, Tokyo
Chicken based soup, shoyu tare and pork fat. Noodles are special ordered containing chlorella algae. Topped with pork belly, green vegetables and bamboo shoots. The standard menu here features a seasonal Chinese tasting course, ramen... More
豚バラ青菜メンマのせ麺 / Butabara Aona Menma-nose Men / Long Kō Jiu Jia (China House) - Hatagaya, Tokyo
Chicken based soup, shoyu tare and pork fat. Noodles are special ordered containing chlorella algae. Topped with pork belly, green vegetables and bamboo shoots. The standard menu here features a seasonal Chinese tasting course, ramen is available during lunch hours (with set meals) or by sitting at the counter in the kitchen at dinner. The ramen menu changes often, soup made using soft-shell turtle or other delicacies is frequently offered. Master Ishibashi-san has been cooking Chinese food since he was 16 years old, now he is almost 70. Located underground, adjacent to Hatagaya station. Since 1983. 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 麺屋武蔵 五輪洞 at Menya Musashi Gorindo
辛味つけ麺 / Karami Tsukemen / Menya Musashi Gorindō - Nishi-Shinjuku, Tokyo
Spicy soup is mostly gyokai, using some chicken and pork. Signature knife-cut noodles by Kanejin Shokuhin. Both ramen and tsukemen on the menu, with the tsukejiru dipping soup also containing duck oil, saba bushi and sesame. Originally opened in Mita in 2018, closed... More
辛味つけ麺 / Karami Tsukemen / Menya Musashi Gorindō - Nishi-Shinjuku, Tokyo
Spicy soup is mostly gyokai, using some chicken and pork. Signature knife-cut noodles by Kanejin Shokuhin. Both ramen and tsukemen on the menu, with the tsukejiru dipping soup also containing duck oil, saba bushi and sesame. Originally opened in Mita in 2018, closed and moved to Nishi-Shinjuku in 2020. Less
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- Abram Plaut added a new meal Dinner at 麺家 一鶴 at Menya Ikkaku (麺家 一鶴)
濃厚 らーめん / Nōkō Ramen / Menya Ikkaku - Nakajima, Toyama
Rich soup contains pork, niboshi and saba-bushi. Noodles are homemade. No MSG. A lighter chicken and niboshi ramen is also available, containing 120g of niboshi in each bowl. Master Matsubayashi-san runs the shop with his sister. Originally opened in Saitama in 2009, moved to Toyama... More
濃厚 らーめん / Nōkō Ramen / Menya Ikkaku - Nakajima, Toyama
Rich soup contains pork, niboshi and saba-bushi. Noodles are homemade. No MSG. A lighter chicken and niboshi ramen is also available, containing 120g of niboshi in each bowl. Master Matsubayashi-san runs the shop with his sister. Originally opened in Saitama in 2009, moved to Toyama in 2011. 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 ラーメン若大将 at ラーメン若大将
ラーメン / Ramen / Ramen Wakadaishō - Kanazawa, Ishikawa
Shoyu soup is made with pork and vegetables, noodles special ordered. High quality Japanese pork is used for the chashu. The photos inside the shop are all regular customers who are Kanazawa University students. Original master Nakajima-san first worked as an actor, then a truck driver,... More
ラーメン / Ramen / Ramen Wakadaishō - Kanazawa, Ishikawa
Shoyu soup is made with pork and vegetables, noodles special ordered. High quality Japanese pork is used for the chashu. The photos inside the shop are all regular customers who are Kanazawa University students. Original master Nakajima-san first worked as an actor, then a truck driver, then at a shokudō (restaurant) in his neighborhood before finally opening this ramen shop. He is self taught and ran the shop for 30 years before retiring in 2020. His apprentices now run operations. Open since 1989. Less
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