Restaurants
- Abram Plaut added a new meal Dinner at 麺屋武蔵 虎洞 at Kichijoji Menya Musashi Kodo
辛濃厚しっぽつけ麺 / Kara Nōkō Shippo Tsukemen / Menya Musashi Kodō - Kichijōji, Tokyo
Spicy double soup uses chicken, pork and gyokai, along with rice oil. Noodles by Kanejin Shokuhin. The special topping option is the "tiger's tail," a house-made sausage containing minced pork shoulder, pork tongue and onions, marinated in chashu tare.... More
辛濃厚しっぽつけ麺 / Kara Nōkō Shippo Tsukemen / Menya Musashi Kodō - Kichijōji, Tokyo
Spicy double soup uses chicken, pork and gyokai, along with rice oil. Noodles by Kanejin Shokuhin. The special topping option is the "tiger's tail," a house-made sausage containing minced pork shoulder, pork tongue and onions, marinated in chashu tare. Pork kakuni chashu also available. The 5th branch (out of 15) of Menya Musashi. Open since 2005. Less
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- Abram Plaut added a new meal Dinner at ニューラーメンショップ「かいざん」 at Ramen Kaizan (ラーメンかいざん)
かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise... More
かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise 'Ramen Shop,' which led him to fall in love with ramen. He learned how to make ramen himself before opening his own establishment 'New Ramen Shop Kaizan' in 1988. Inohara-san's son would eventually go on to take over, changing the name to 'Ramen Kaizan' around 2008. The original master is still on site, helping out with menma (bamboo shoots) prep. Now with three branches total, located in Funabashi and Shin-Koiwa. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 武骨 at Menya Musashi Bukotsu
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch... More
黒つけ麺 / Kuro Tsukemen / Menya Musashi Bukotsu - Okachimachi, Tokyo
Double soup uses tonkotsu and gyokai. Noodles by Kanejin Shokuhin. Three different colored soups are available, white, red and black. White is basic tonkotsu, red is spicy with toban-djan, black contains ma-yu (blackened garlic oil) and squid ink. The 4th Menya Musashi branch (out of 15), open since 2003. Less
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- Abram Plaut added a new meal Dinner at ramen case-K at ramen case-k (ramen case-k)
味玉つけめん / Ajitama Tsukemen / ramen case-K - Keisei-Okubo, Chiba
Shoyu soup is made using chickens from Miyazaki Prefecture, topped with chicken oil and negi. Dipping noodles by Murakami Asahi Seimenjo, served with kombusui. Master Kitazato-san previously worked at the shops Maruwa, Haru and Toy Box. Open since 2018. @keisuke_0529... More
味玉つけめん / Ajitama Tsukemen / ramen case-K - Keisei-Okubo, Chiba
Shoyu soup is made using chickens from Miyazaki Prefecture, topped with chicken oil and negi. Dipping noodles by Murakami Asahi Seimenjo, served with kombusui. Master Kitazato-san previously worked at the shops Maruwa, Haru and Toy Box. Open since 2018. @keisuke_0529 Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵浜松町店 at Menya Musashi Hamamatsucho
浜辛つけ麺 / Hamakara Tsukemen / Menya Musashi - Hamamatsuchō, Tokyo
Tonkotsu gyokai double soup. Noodles special ordered from Kanejin Shokuhin and only served at this shop. Hamakara Tsukemen (max spice level) comes with garlic chives and sesame. Large sized pork kakuni also popular. 15 branches of Menya Musashi in Tokyo, all of them with slightly... More
浜辛つけ麺 / Hamakara Tsukemen / Menya Musashi - Hamamatsuchō, Tokyo
Tonkotsu gyokai double soup. Noodles special ordered from Kanejin Shokuhin and only served at this shop. Hamakara Tsukemen (max spice level) comes with garlic chives and sesame. Large sized pork kakuni also popular. 15 branches of Menya Musashi in Tokyo, all of them with slightly different menus. Hamamatsuchō shop open since 2016. Less
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- Abram Plaut added a new meal Dinner at 麺処 いし川 at Ramen Ishikawa
特製醤油 / Tokusei Shoyu / Mendokoro Ishikawa - Akiruno, Tokyo
Chicken, pork and gyokai based soup, Hokkaido kombu, local shoyu in the tare. No MSG. Noodles by Gonokami Seimen, although until 2018 they were ordered via Kanezin. Master Ishikawa-san trained at Aoki in Tachikawa. He has a small field next to the shop where he grows green onions and... More
特製醤油 / Tokusei Shoyu / Mendokoro Ishikawa - Akiruno, Tokyo
Chicken, pork and gyokai based soup, Hokkaido kombu, local shoyu in the tare. No MSG. Noodles by Gonokami Seimen, although until 2018 they were ordered via Kanezin. Master Ishikawa-san trained at Aoki in Tachikawa. He has a small field next to the shop where he grows green onions and some other vegetables for use in the ramen. Only open for lunch, 11am-2pm (five days a week). Since 2013. Less
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- Abram Plaut added a new meal Dinner at 群青 at Gunjo (群青)
雨つけ / Ametsuke / Gunjō - Tenjinbashi, Osaka
Dashi, yamaimo and raw egg dipping soup. Noodles house-made in the shop. Seasonal roasted vegetables served on the side. On this particular day, ametsuke (rain tsukemen) was the only item offered on the menu. Run by master Asada-san, who changes the menu frequently and often without notice. Almost... More
雨つけ / Ametsuke / Gunjō - Tenjinbashi, Osaka
Dashi, yamaimo and raw egg dipping soup. Noodles house-made in the shop. Seasonal roasted vegetables served on the side. On this particular day, ametsuke (rain tsukemen) was the only item offered on the menu. Run by master Asada-san, who changes the menu frequently and often without notice. Almost no information about the ingredients is posted online or made available. Asada-san recommends customers check the shop IG page for updates before visiting. Since 2008. @gunjyogunjyo Less
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- Abram Plaut added a new meal Dinner at 麺池谷精肉店 at Ikeya Seinikuten
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya... More
つけそば / Tsukesoba / Men Ikeya Seinikuten - Akiruno, Tokyo
Tonkotsu-gyokai double soup, topped with tamago, chili powder, negi and yamakurage. Dipping noodles are homemade. Originally opened in 1998 as a norenwake branch of the shop Ichiban in Fussa (now closed). In 2002, the master completed an overhaul of the theme and menu, reopening as Ikeya Seinikuten. Seinikuten means 'butcher shop,' as the master's parents happen to run a butcher shop. Now one of the more well known ramen stops in the Tama area. Moved to the current location in 2006. Less
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- Abram Plaut added a new meal Dinner at 麺処 えぐち at 麺処 えぐち
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya... More
つけそば / Tsukesoba / Mendokoro Eguchi - Nakatsu, Osaka
Double soup uses brand chickens, pork bones and pork feet, cooked for eight hours. Gyokai soup contains kombu, bushi and iriko. All ingredients sourced domestically, no msg. Noodles by Kanejin Shokuhin. Master Eguchi-san trained at the Osaka ramen shops Kadoya Shokudō and Tenjinki. Menya Eguchi open since 2008, 2nd branch Mendokoro Eguchi since 2015. Less
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鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika.... More
鯖 さば / Saba / Shiifūdō (Seafood) - Kanda, Tokyo
Fish based soup is made using charcoal-grilled mackerel (saba). Thin straight noodles supplied by Mikawaya Seimen. Pork chashu, diced onions, nori and roasted negi served on the side, so customers can enjoy the ramen hot. Other grilled fish soups available include salmon, iwashi, amaebi and surume-ika. Run by the Mugen company, which specializes in seafood izakayas but also runs a sister ramen shop to this one, Rindō in Shimbashi. Rindō open since December 2020, Shiifūdō since May 2021. Less