Restaurants
- Abram Plaut added a new meal Dinner at 半ざわ at Chuka Soba Hanzawa (中華そば 半ざわ)
金目鯛出汁ラーメン / Kinmedai Dashi Ramen / Chūka Soba Hanzawa - Nishi-sugamo, Tokyo
Shio based soup is made using kinmedai (splendid alfonsino). Noodles by Kanejin Shokuhin. Toppings feature nitamago, pork chashu, wontons, iwanori, wakame, menma, negi and diced red onions. Limited menu item, only available for one day. The standard menu... More
金目鯛出汁ラーメン / Kinmedai Dashi Ramen / Chūka Soba Hanzawa - Nishi-sugamo, Tokyo
Shio based soup is made using kinmedai (splendid alfonsino). Noodles by Kanejin Shokuhin. Toppings feature nitamago, pork chashu, wontons, iwanori, wakame, menma, negi and diced red onions. Limited menu item, only available for one day. The standard menu uses a soup that combines chicken, pork and niboshi. Master Hanzawa-san trained at the shop Chibakiya, then ran a Tokyo Ramen Street outpost of the company, Kizou (now closed). Before going independent he also sought out guidance from the master of Fukumen Tomo in Jimbocho. The two shops now share the same stamp cards used by regular customers (for free toppings and limited bowls). Hanzawa-san runs operations along with his wife. Open since April 2020. Less
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- Abram Plaut added a new meal Dinner at 鶏Soba 座銀 at Tori Soba Zagin Hon Ten (鶏 soba 座銀)
冷やし鶏塩つけsoba / Hiyashi Tori Shio Tsukesoba / Tori Soba Zagin - Higobashi, Osaka
Chilled chicken shio dipping soup, kombusui served on the side. Toppings include raw chicken, myōga and sudachi. Noodles are made at an undisclosed location. Limited summer menu, only 5 bowls available for both lunch and dinner service. The regular menu features... More
冷やし鶏塩つけsoba / Hiyashi Tori Shio Tsukesoba / Tori Soba Zagin - Higobashi, Osaka
Chilled chicken shio dipping soup, kombusui served on the side. Toppings include raw chicken, myōga and sudachi. Noodles are made at an undisclosed location. Limited summer menu, only 5 bowls available for both lunch and dinner service. The regular menu features a frothy paitan soup made with chickens sourced from Kagoshima Prefecture. Zagin has multiple branches in the Kansai Region and in Hong Kong. Higobashi flagship open since 2014. Less
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- Abram Plaut added a new meal Dinner at 麺や紡 at Menya Tsumugu (麺や 紡)
熟成らー麺 + メンマ丼 / Jukusei Ramen + Menma-don / Menya Tsumugu - Minami-Ibaraki, Osaka
Rich paitan soup is made by boiling chicken feet over high heat. After 'aging' for one night, gyokai is added the next day. Noodles are homemade. A 'Tansei' tori chintan soup is also on the menu. The master previously trained at another famous ramen shop,... More
熟成らー麺 + メンマ丼 / Jukusei Ramen + Menma-don / Menya Tsumugu - Minami-Ibaraki, Osaka
Rich paitan soup is made by boiling chicken feet over high heat. After 'aging' for one night, gyokai is added the next day. Noodles are homemade. A 'Tansei' tori chintan soup is also on the menu. The master previously trained at another famous ramen shop, he runs this one with his wife. Open four days a week, 11am-3pm. On most days customers wait over one hour before eating. No photos allowed inside other than the food. Originally opened in Higashi Osaka in 2008, moved to Minami-Ibaraki in 2012. Less
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- Abram Plaut added a new meal Dinner at 中華そば 閃 at Chuka Soba Sen (中華そば 閃)
煮たまご醤油中華そば / Nitamago Shoyu Chūka Soba / Chūka Soba Sen - Abiko, Osaka
Clear soup is made using Tanba Jidori brand chickens, pork from Kagoshima, four kinds of niboshi and kombu from Hokkaido. Three varieties of shoyu in the tare including usukuchi shoyu, as well as salt sourced from Vietnam. Noodles by Mikawaya Seimen. The menma... More
煮たまご醤油中華そば / Nitamago Shoyu Chūka Soba / Chūka Soba Sen - Abiko, Osaka
Clear soup is made using Tanba Jidori brand chickens, pork from Kagoshima, four kinds of niboshi and kombu from Hokkaido. Three varieties of shoyu in the tare including usukuchi shoyu, as well as salt sourced from Vietnam. Noodles by Mikawaya Seimen. The menma topping takes three days to make. No MSG. Run by master Fukui-san, who is self taught. Open since 2011. Less
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- Abram Plaut added a new meal Dinner at 麺屋はなぶさ at Menya Hanabusa (麺屋 はなぶさ)
鶏そばプレミアム / Torisoba Premium / Menya Hanabusa - Sakaisuji Honmachi, Osaka
Premium chicken soup contains 100% Nagoya Cochin brand chickens. Noodles are homemade, no MSG. Master Matsumoto-san trained at the Osaka shop Mugen. Open since 2013.
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特製つけ麺 / Tokusei Tsukemen / Chōnan Monta Ichio - Yawata, Chiba
Double soup combines pork bones and saba dashi, simmering for multiple hours. Noodles by Asakusa Kaikarou boil for 15 minutes. Master Ichio Monta-san trained at the shops Michi, Tsukihi and Kazu. Open since 2018. @chonan.montaichio
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- Abram Plaut added a new meal Dinner at 麺元素 at Men Genso (麺元素)
中々 / Nakanaka / Mengenso - Tenma, Osaka
Double soup combines chicken paitan and gyokai broths with ginseng. Noodles are house-made in a noodle room inside the shop. The master trained at a Chinese restaurant and then a Japanese restaurant before getting into the ramen business. The three kanji characters in the name 'Mengenso' represent noodles,... More
中々 / Nakanaka / Mengenso - Tenma, Osaka
Double soup combines chicken paitan and gyokai broths with ginseng. Noodles are house-made in a noodle room inside the shop. The master trained at a Chinese restaurant and then a Japanese restaurant before getting into the ramen business. The three kanji characters in the name 'Mengenso' represent noodles, being healthy and using natural ingredients. Open since 2009. Less
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赤つけ麺 / Aka Tsukemen / Menya Musashi Bukotsu Gaiden - Shibuya, Tokyo
Tonkotsu gyokai soup uses chicken, pork, crab, niboshi and katsuo. Noodles by Kanejin Shokuhin. Three colors are available, black (shoyu), red (spicy) and white (no sauce). The 6th Menya Musashi branch (out of 15) to open. Since 2006.
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- Abram Plaut added a new meal Dinner at 世界一暇なラーメン屋 at Sekaiichi Himana Ramen Ya (世界一暇なラーメン屋)
WITCH'S RED / Sekaiichi Himana Ramenya - Watanabebashi, Osaka
Shoyu ramen combines sweet soy sauce balanced with shellfish. Noodles are made in-house using a Yamato brand noodle machine. Six different types of ramen are available on the menu. The name of this shop can be translated as 'The most deserted ramen bar in the world,' essentially telling... More
WITCH'S RED / Sekaiichi Himana Ramenya - Watanabebashi, Osaka
Shoyu ramen combines sweet soy sauce balanced with shellfish. Noodles are made in-house using a Yamato brand noodle machine. Six different types of ramen are available on the menu. The name of this shop can be translated as 'The most deserted ramen bar in the world,' essentially telling customers to enjoy the ramen at a leisurely pace and no need to rush. Run by the Unchi (poop) Company, which operates a handful of ramen shops in Osaka and a few in Tokyo. Sekaiichi Himana Ramenya located in an office building, open since 2014. Less
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- Abram Plaut added a new meal Dinner at 生姜醤油 麺屋かむい at 麺屋かむい
チャーシューメン / Chashumen / Menya Kamui - Kōenji, Tokyo
Nagaoka ginger shoyu ramen. The soup is made using pork bones and gyokai. Noodles are by Taisei Shokuhin. Master Watanabe-san is from Akita Prefecture, prior to opening this business he trained at another famous ramen shop (name kept secret) for 10 years. This style of ramen originates... More
チャーシューメン / Chashumen / Menya Kamui - Kōenji, Tokyo
Nagaoka ginger shoyu ramen. The soup is made using pork bones and gyokai. Noodles are by Taisei Shokuhin. Master Watanabe-san is from Akita Prefecture, prior to opening this business he trained at another famous ramen shop (name kept secret) for 10 years. This style of ramen originates from Nagaoka City, Niigata Prefecture. Open since February 2021. Less
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