Restaurants
- Abram Plaut added a new meal Dinner at はりけんラーメン at Hariken Ramen (はりけんラーメン)
鶏白湯坦々そば + 特製トッピング + チャーシュー丼 + 特製ギョーザ / Toripaitan Tantansoba + Tokusei Toppings + Chashudon + Tokusei Gyoza / Hariken Ramen - Tsukuba, Ibaraki
Rich toripaitan soup is made from Nasudori brand chickens, simmered for 12 hours. All ingredients used are fresh, nothing frozen. Three main soups make... More
鶏白湯坦々そば + 特製トッピング + チャーシュー丼 + 特製ギョーザ / Toripaitan Tantansoba + Tokusei Toppings + Chashudon + Tokusei Gyoza / Hariken Ramen - Tsukuba, Ibaraki
Rich toripaitan soup is made from Nasudori brand chickens, simmered for 12 hours. All ingredients used are fresh, nothing frozen. Three main soups make the menu— gyokai, tonkotsu-gyokai and toripaitan. Noodles supplied by Kanno Seimen. Run by master Kennichi Haridate-san, who previously worked as a French chef. 2nd branch located in Tsuka City, Tsukuba flagship open since 2011. Less
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味噌煮干 / Miso Niboshi / Niboshi Iwashi Ramen En - Hachiōji, Tokyo
Niboshi based soup is combined with miso tare and pork back fat. Hirauchi style wavy flat noodles are cut medium thick. Toppings include ajitama, lotus root, negi and a niboshi paste ball. The standard bowls at En contain a clear niboshi shoyu soup, this ‘Miso Niboshi’ is... More
味噌煮干 / Miso Niboshi / Niboshi Iwashi Ramen En - Hachiōji, Tokyo
Niboshi based soup is combined with miso tare and pork back fat. Hirauchi style wavy flat noodles are cut medium thick. Toppings include ajitama, lotus root, negi and a niboshi paste ball. The standard bowls at En contain a clear niboshi shoyu soup, this ‘Miso Niboshi’ is a limited menu item. Originally opened by master Tanaka-san (since retired), the shop is now managed by his son. 2nd branch in Nagoya open since 2016, Hachiōji flagship since 2009. Less
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- Abram Plaut added a new meal Dinner at ちとせラーメン at Chitose Ramen
わかめラーメン + 小チャーハン + 手作りギョウザ / Wakame Ramen + Shō Cha-han + Tedzukuri Gyoza / Ramen Chitose - Hachiōji, Tokyo
Hachiōji style ramen is made with a soup of pork bones and gyokai. The shoyu tare is extra dark, hence locals call this bowl 'Hachiōji Black.' Topped with optional wakame seaweed, fried rice and hand-made... More
わかめラーメン + 小チャーハン + 手作りギョウザ / Wakame Ramen + Shō Cha-han + Tedzukuri Gyoza / Ramen Chitose - Hachiōji, Tokyo
Hachiōji style ramen is made with a soup of pork bones and gyokai. The shoyu tare is extra dark, hence locals call this bowl 'Hachiōji Black.' Topped with optional wakame seaweed, fried rice and hand-made gyoza dumplings on the side. Family owned, run by a husband and wife with the son set to take over someday. Delivery available within the neighborhood via motorbike. Open since 1978. Less
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- Abram Plaut added a new meal Dinner at 松戸富田麺絆 at Matsudo tomita menban (松戸富田麺絆)
半熟味玉濃厚つけめん / Hanjuku Ajitama Nōkō Tsukemen / Matsudo Tomita Menban - Tokyo, Tokyo
Tonkotsu gyokai tsukemen, served with a rich soup containing pork bones and dried fish. Thick, ropey dipping noodles made fresh daily from a Tomita production facility. Toppings include ajitama, naruto, negi, nori and yuzu. Serving almost the same... More
半熟味玉濃厚つけめん / Hanjuku Ajitama Nōkō Tsukemen / Matsudo Tomita Menban - Tokyo, Tokyo
Tonkotsu gyokai tsukemen, served with a rich soup containing pork bones and dried fish. Thick, ropey dipping noodles made fresh daily from a Tomita production facility. Toppings include ajitama, naruto, negi, nori and yuzu. Serving almost the same menu as the original Tomita flagship in Matsudo, with a few additional options such as Higashi-Ikebukuro Taishōken style tsukemen. Matsudo flagship since 2006, Tokyo station Kitte Marunouchi store since 2019. Less
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- Abram Plaut added a new meal Dinner at Mensho Tokyo SF at Mensho Tokyo
スパイシーラム味噌らぁめん / Spicy Lamb Miso Ramen / Mensho Tokyo SF - San Francisco, CA
Creamy toripaitan chicken soup, special miso tare blend. Noodles made fresh daily using locally ground California wheat. Spicy ground lamb, cilantro, chili oil, fenugreek, fried carrots and eggplant. New menu addition starting tomorrow. Mensho Tokyo... More
スパイシーラム味噌らぁめん / Spicy Lamb Miso Ramen / Mensho Tokyo SF - San Francisco, CA
Creamy toripaitan chicken soup, special miso tare blend. Noodles made fresh daily using locally ground California wheat. Spicy ground lamb, cilantro, chili oil, fenugreek, fried carrots and eggplant. New menu addition starting tomorrow. Mensho Tokyo SF open since 2016, official renewal opening April 2021 @menya_shono @team_mensho Less
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親鶏中華そば + 自家製煮卵 + 本わさび小丼 / Oyadori Chūka Soba + Jikasei Nitamago + Hon-Wasabikodon / Teuchi Oyadori Chūka Soba Ayagawa - Ebisu, Tokyo
Pure chicken soup is made from 95% oyadori (old egg-laying hens) and 5% wakadori (young chickens). Topped with thinly sliced oyadori chashu and options for additional chicken skin.... More
親鶏中華そば + 自家製煮卵 + 本わさび小丼 / Oyadori Chūka Soba + Jikasei Nitamago + Hon-Wasabikodon / Teuchi Oyadori Chūka Soba Ayagawa - Ebisu, Tokyo
Pure chicken soup is made from 95% oyadori (old egg-laying hens) and 5% wakadori (young chickens). Topped with thinly sliced oyadori chashu and options for additional chicken skin. Teuchi aodake style noodles are house-made in the shop using a bamboo pole. Cut extra thick on a number 12 cutter, 20 limited bowls available each day served with noodles cut super thick on a number 4 cutter. Run by a company that operates multiple restaurants, Ayagawa is named after Ayagawa-cho in Kagawa, Shikoku, an area famous for udon and oyadori hens. Open since December 2020. @oyadori_chukasoba_ayagawa Less
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蘭州拉麺 / Ranshū Ramen / Kaenzan - Ikebukuro, Tokyo
Lanzhou style clear beef soup is made from boiling beef bones and meat. Noodles are hand-made and hand-pulled to order, beaten on the counter. Customers choose between hosomen (thin noodles) and hirauchimen (flat noodles). 100% Halal, various Lanzhou dishes. Open since 2017.
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塩らあめん / Shio Ramen / Menya Keserasera - Sapporo, Hokkaido
Soup is made creamy pottage style, using Japanese chickens and vegetables simmered for over 10 hours. Most customers order the shio, basically a blended toripaitan. Noodles by the local Sapporo purveyor Kobayashi Seimen. Master Nakayama-san trained at the well-known shop Ramen Tetsuya.... More
塩らあめん / Shio Ramen / Menya Keserasera - Sapporo, Hokkaido
Soup is made creamy pottage style, using Japanese chickens and vegetables simmered for over 10 hours. Most customers order the shio, basically a blended toripaitan. Noodles by the local Sapporo purveyor Kobayashi Seimen. Master Nakayama-san trained at the well-known shop Ramen Tetsuya. Open since 2008. Less
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- Abram Plaut added a new meal Dinner at 麺屋すずらん at Men-ya Suzuran
味噌らーめん / Miso Ramen / Menya Suzuran - Sapporo, Hokkaido
Double soup is made using pork bones and chicken carcasses combined with gyokai. Noodles supplied by Sagamiya Seimen, based in Sapporo. Topped with aburi-chashu, fresh ginger and kunsei tamago (smoked egg). Master Suzuki-san previously trained at the famous shop Sumire, as well as... More
味噌らーめん / Miso Ramen / Menya Suzuran - Sapporo, Hokkaido
Double soup is made using pork bones and chicken carcasses combined with gyokai. Noodles supplied by Sagamiya Seimen, based in Sapporo. Topped with aburi-chashu, fresh ginger and kunsei tamago (smoked egg). Master Suzuki-san previously trained at the famous shop Sumire, as well as a soup curry restaurant. Sometimes Suzuki-san offers curry ramen as a limited menu. Open since 2012. @menyasuzuran Less
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- Abram Plaut added a new meal Dinner at らーめん五丈原 本店 at Gojogen
こってりみそ / Kotteri Miso / Ramen Gojōgen - Sapporo, Hokkaido
Soup is made from 100% pork bones, miso tare and pork back fat. Noodles ordered via Satō Seimen Kōjō, based out of Asahikawa. Originally opened by master Azuma-san, now run by his son. The two of them working together created the paitan style soup currently being served. The... More
こってりみそ / Kotteri Miso / Ramen Gojōgen - Sapporo, Hokkaido
Soup is made from 100% pork bones, miso tare and pork back fat. Noodles ordered via Satō Seimen Kōjō, based out of Asahikawa. Originally opened by master Azuma-san, now run by his son. The two of them working together created the paitan style soup currently being served. The recipe uses both pork bones and trotters, boiled twice and washed, then boiled again for 25 hours. Two branches in Hokkaido, flagship open until 3am. Since 1994. Less