Restaurants
- Abram Plaut added a new meal Dinner at ら〜麺あけどや at Ramen Akedoya
味噌ら〜麺 / Miso Ramen / Ramen Akedoya - Ichikawa, Chiba
Signature miso ramen is made with a double soup of chicken and gyokai, using four kinds of miso in the tare. Noodles are from Teigaku, based in Kyoto. Master Natsume-san first trained at the Chiba ramen shops Panke and Ashura before running Ashura Hayate (since closed). When he decided... More
味噌ら〜麺 / Miso Ramen / Ramen Akedoya - Ichikawa, Chiba
Signature miso ramen is made with a double soup of chicken and gyokai, using four kinds of miso in the tare. Noodles are from Teigaku, based in Kyoto. Master Natsume-san first trained at the Chiba ramen shops Panke and Ashura before running Ashura Hayate (since closed). When he decided to open his own shop, he asked his daughter (who was 2 years old at the time) what a good name would be. She said "Akedoya." Open since 2013. @akedoya Less
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赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Soden - Ueno, Tokyo
Tonkotsu gyokai tsukemen. Three color options include white (normal), black (bitter) and red (spicy). The black uses a sauce of leeks, onions, coffee beans (heated to 250 degrees) and squid ink. The red uses Tobanjiang fermented bean paste. Noodles by Kanejin Shokuhin. Pork chashu... More
赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Soden - Ueno, Tokyo
Tonkotsu gyokai tsukemen. Three color options include white (normal), black (bitter) and red (spicy). The black uses a sauce of leeks, onions, coffee beans (heated to 250 degrees) and squid ink. The red uses Tobanjiang fermented bean paste. Noodles by Kanejin Shokuhin. Pork chashu is roasted and finished in a steam convection oven. The 12th Menya Musashi branches to open, since 2011. Less
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- Abram Plaut added a new meal Dinner at 赤坂味一 at Akasaka Ajiichi (赤坂味一)
メンマラーメン / Menma Ramen / Akasaka Ajiichi - Funabashi, Chiba
Inspired by Eifukucho Taishōken, clear shoyu soup is made with niboshi, pork leg bones, katsuobushi and vegetables. Noodles supplied by Yamada Seimenjo. Master Miyamoto-san arrives every day at 5am to start prepping. 2nd branch located in Kameido (since 2013), Funabashi flagship... More
メンマラーメン / Menma Ramen / Akasaka Ajiichi - Funabashi, Chiba
Inspired by Eifukucho Taishōken, clear shoyu soup is made with niboshi, pork leg bones, katsuobushi and vegetables. Noodles supplied by Yamada Seimenjo. Master Miyamoto-san arrives every day at 5am to start prepping. 2nd branch located in Kameido (since 2013), Funabashi flagship open since 1975. Less
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芝辛つけ麺 / Shiba Kara Tsukemen / Menya Musashi Shibaura - Shibaura, Tokyo
Double soup combines tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Spicy tsukemen is served with black and white sesame, garlic chives, negi and pork belly chashu. The second Menya Musashi store to open with a theme and concept based on the flagship. Open since 2014.... More
芝辛つけ麺 / Shiba Kara Tsukemen / Menya Musashi Shibaura - Shibaura, Tokyo
Double soup combines tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Spicy tsukemen is served with black and white sesame, garlic chives, negi and pork belly chashu. The second Menya Musashi store to open with a theme and concept based on the flagship. Open since 2014. Less
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- Abram Plaut added a new meal Dinner at 日陰 at Hikage (日陰)
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san... More
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san has 16+ years working in ramen, where he trained remains a secret. He is the original master of Men to Mirai in Shimokitazawa. Hikage open since January 2021. Less
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鶏つけそば / Tori Tsukesoba / Chūka Soba Mutahiro - Fukushima, Osaka
Tori tsukemen uses chicken based shoyu soup. Niboshi also available, noodles by Daruma Seimen. Master Muta-san is originally from Osaka, he trained a few well-known shops in Tokyo before going independent. The Mutahiro flagship in Kokubunji opened in 2011, Muta-san now runs... More
鶏つけそば / Tori Tsukesoba / Chūka Soba Mutahiro - Fukushima, Osaka
Tori tsukemen uses chicken based shoyu soup. Niboshi also available, noodles by Daruma Seimen. Master Muta-san is originally from Osaka, he trained a few well-known shops in Tokyo before going independent. The Mutahiro flagship in Kokubunji opened in 2011, Muta-san now runs 15 ramen shops in Japan. This Fukushima outpost was established in 2015 as the company's first Osaka branch, menu renewal completed in 2021. Less
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- Abram Plaut added a new meal Dinner at 麺屋 桐龍 at Menya Kiryu (麺屋 桐龍)
辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master... More
辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master Kirita-san previously trained at another Jiro (style) shop with direct Jiro connections. Open since 2011. Less
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- Abram Plaut added a new meal Dinner at 彩色ラーメン きんせい 夢風 at 彩色ラーメン きんせい総本家 夢風
こだわりの塩 / Kodawari no Shio / Saishoku Ramen Kinsei Sōhonke Mufū - Takatsuki, Osaka
Shio ramen uses a double soup with chicken carcasses plus gyokai (niboshi and various other bushi). Noodles are homemade. Run by Nakamura-san, who is self taught. Now with nine shops in the Kinsei group, the flagship hours are only Sat-Sun from 11am-1pm.... More
こだわりの塩 / Kodawari no Shio / Saishoku Ramen Kinsei Sōhonke Mufū - Takatsuki, Osaka
Shio ramen uses a double soup with chicken carcasses plus gyokai (niboshi and various other bushi). Noodles are homemade. Run by Nakamura-san, who is self taught. Now with nine shops in the Kinsei group, the flagship hours are only Sat-Sun from 11am-1pm. Name changed in 2015, open since 2001. Less
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- Abram Plaut added a new meal Dinner at 六本木 竹虎 at Menshou Taketora
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total... More
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total with private rooms available. Shinjuku Kabukichō flagship open since 2009, Roppongi branch since 2010. Less
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- Abram Plaut added a new meal Dinner at 輝道家 at Kidouya (輝道家)
のり青ねぎラーメン / Nori Aonegi Ramen / Kidouya - Nogata, Tokyo
Yokohama iekei style tonkotsu shoyu ramen, topped with nori and green negi. The soup is made each day from 9am and contains mostly pork bones. Noodles are by Sakai Seimen. Run by master Kikuchi-san, who is the former master of the Tokyo shop Budouka. The pork chashu is grilled,... More
のり青ねぎラーメン / Nori Aonegi Ramen / Kidouya - Nogata, Tokyo
Yokohama iekei style tonkotsu shoyu ramen, topped with nori and green negi. The soup is made each day from 9am and contains mostly pork bones. Noodles are by Sakai Seimen. Run by master Kikuchi-san, who is the former master of the Tokyo shop Budouka. The pork chashu is grilled, then hung up and smoked, a method Kikuchi-san learned from master Shimizu-san of the famous iekei shop Oudouya. Open since 2018. Less