Restaurants
- Abram Plaut added a new meal Dinner at 麺屋武蔵 二天 at Ikebukuro Menya Musashi Niten
辛味つけ麺 / Karami Tsukemen / Menya Musashi Niten - Ikebukuro, Tokyo
Spicy double soup contains chicken carcasses, pork bones and gyokai (katsuobushi and niboshi). Noodles by Kanejin Shokuhin. Menya Musashi originally opened in Aoyama in 1996, moving to Shinjuku in 1998. Currently with 15 branches in Tokyo, all serving slightly different menus.... More
辛味つけ麺 / Karami Tsukemen / Menya Musashi Niten - Ikebukuro, Tokyo
Spicy double soup contains chicken carcasses, pork bones and gyokai (katsuobushi and niboshi). Noodles by Kanejin Shokuhin. Menya Musashi originally opened in Aoyama in 1996, moving to Shinjuku in 1998. Currently with 15 branches in Tokyo, all serving slightly different menus. This Ikebukuro Niten branch specializes in fried pork, chicken and beef karaage, made using a special fryer. First opened in Ikebukuro in 2002, moved to its current location in 2012. 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 煮干しらぁめん猫トラ亭 at Niboshi Raamen Neko Tora Tei (煮干しらぁめん 猫トラ亭)
煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen... More
煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen Suzuki in Sagami-Ōno. Nekotoratei open since 2014. Less
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- Abram Plaut added a new meal Dinner at 末廣ラーメン本舗 at Suehiro Ramen Honpo Takadanobaba
中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice)... More
中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice) recommended on the side. The original master of Suehiro first trained at Shinpuku Saikan in Kyoto, then returned to his hometown and adjusted the recipes to suit local Akita tastes. Now with six branches total, most of them located in the Tōhoku region. Akita flagship open since 1999, Takadanobaba branch since 2009. Less
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- Abram Plaut added a new meal Dinner at 福島壱麺 at Fukushima Ichimen (福島壱麺)
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul.... More
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul. The general theme of this shop is ramen and nihonshu (sake). Run by the OZ (oh-zetto) company. Open since 2014. 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 中華そば いぶき at Chuka Soba Ibuki (中華そば いぶき)
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat... More
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat shop solo. Open since 2012. 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 ラーメン親爺 at ラーメン親爺 Oyaji
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years... More
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years ago. He is self taught, it took him eight years to make the tare sauce. He still does prep while his son and daughter-in-law now run the shop. Open since March 1977. Less
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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