Restaurants
- Abram Plaut added a new meal Dinner at らーめん桐麺 at kiri men Hon Ten (桐麺)
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become... More
桐麺しょうゆ / Kirimen Shoyu / Ramen Kirimen - Kashima, Osaka
Rich tori paitan soup is made from chicken carcasses, whole chickens, leg bones, wings and minced chicken meat. The soup takes about 15 hours from start to finish. No MSG. Noodles are house-made using a Taisei noodle machine. Run by master Naoyuki Kiritani-san, who decided to become a ramen master after a fortune teller told him to do so. He first trained at Kairikiya for a year and a half, then worked at Jinsei Jet for four years, becoming shop manager. Kirimen open since 2014, with a 2nd shop Chūka Soba Kirimen since 2017. @kiri_men_ Less
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- Abram Plaut added a new meal Dinner at Zect Bylm at torattoria ZeCT
丸鶏ラーメン (醤油) / Marudori Ramen (Shoyu) / ZeCT byLm - Kanda Ogawamachi, Tokyo
Marudori shoyu ramen contains a soup of whole chickens simmered slowly, topped with Miyazaki pork, menma, naruto, nori and radish sprouts. Noodles are handmade to order on an Italian pasta machine, with four different types to choose from. ‘Shin Ramen’ and... More
丸鶏ラーメン (醤油) / Marudori Ramen (Shoyu) / ZeCT byLm - Kanda Ogawamachi, Tokyo
Marudori shoyu ramen contains a soup of whole chickens simmered slowly, topped with Miyazaki pork, menma, naruto, nori and radish sprouts. Noodles are handmade to order on an Italian pasta machine, with four different types to choose from. ‘Shin Ramen’ and ‘Yasai Ramen’ are also on the menu, using soups made from pork bones, niboshi and vegetables. ZeCT byLm is an Italian restaurant, specializing in pasta but occasionally known to offer ramen as well. Starting June 15th, 2021, the announcement was made that a ramen-only menu will be served during lunch service for 150 days. Open since 2013. @zect_bylm Less
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- Abram Plaut added a new meal Dinner at MEN YARD FIGHT at Men Yard Fight
辛いラーメン / Karai Ramen / Men Yard Fight - Yokohama, Kanagawa
Spicy Jiro inspired ramen with tonkotsu shoyu soup, optional garlic and diced onions. Noodles are house-made, cut thick and served extra firm. Regular, small and large size bowls come with 370g, 270g and 500g of noodles. The master trained at the shop Hasumi in Noborito. The name... More
辛いラーメン / Karai Ramen / Men Yard Fight - Yokohama, Kanagawa
Spicy Jiro inspired ramen with tonkotsu shoyu soup, optional garlic and diced onions. Noodles are house-made, cut thick and served extra firm. Regular, small and large size bowls come with 370g, 270g and 500g of noodles. The master trained at the shop Hasumi in Noborito. The name is inspired by Boston band 'Ten Yard Fight,' who are aware of the shop and have made direct contact (asking for some T-shirts). Open since 2019. @menyardfight Less
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- Abram Plaut added a new meal Dinner at 麺一盃 at Men Ippai (麺一盃)
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010.... More
つけめん / Tsukemen / Men Ippai - Tsukamoto, Osaka
Tokyo inspired gyokai tsukemen. Soup contains chicken carcasses, pork bones and gyokai (katsuo, saba and urume). Noodles are homemade using a Taisei noodle machine. Master Hiyoshi-san trained at Tetsuya in Sapporo, followed by the Osaka shops Menya Teru and Rairaitei. Men Ippai open since 2010. @menippai Less
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- Abram Plaut added a new meal Dinner at 麺屋 縁道 at 濃厚宗田つけめん 麺屋縁道
味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo
Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since... More
味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo
Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since 2014, run by the Kouji group since around 2016. Less
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北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku... More
北海道風味噌ラーメン (こってり) / Hokkaido-fū Miso Ramen (Kotteri) / Sōsaku Ramen Style Hayashi - Tsukamoto, Osaka
Rich Hokkaido inspired miso ramen. 40 different spices in the tare paste, niku-miso ball on top. Noodles are supplied by Ikemura Seimenjo. Customers have the choice of adding a kunsei tamago (smoked egg) or tokusei kinchaku (tofu skin purse stuffed with ginger, garlic chives and vermicelli). Master Hayashi-san is the first disciple of the Osaka ramen shop Mitsuka Bōzu. He is known to serve many different styles of ramen, having offered over 100 different limited bowls during his time at Mitsuka Bōzu. He now runs three ramen shops and has produced two more. Sōsaku Ramen Style Hayashi open since 2015. @stylehayashi Less
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- Abram Plaut added a new meal Dinner at Menクライ at Men Cry (MENクライ)
醤油味玉ラーメン + ローストにんにく + 玉子かけご飯 / Shoyu Ajitama Ramen + Roast Ninniku + Tamago-kake Gohan / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Soup is made from asari clams, kombu, chicken and pork. Shoyu tare contains shiro shoyu. No MSG. Extra thick noodles are house-made. The chashu is done tsurushiyaki style, hung up... More
醤油味玉ラーメン + ローストにんにく + 玉子かけご飯 / Shoyu Ajitama Ramen + Roast Ninniku + Tamago-kake Gohan / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Soup is made from asari clams, kombu, chicken and pork. Shoyu tare contains shiro shoyu. No MSG. Extra thick noodles are house-made. The chashu is done tsurushiyaki style, hung up and smoked. The 2nd branch and concept of Chūka Soba Waka Tokyo, run by master Takahashi-san. Men Kurai open since February 2021. Less
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- Abram Plaut added a new meal Dinner at 和風とんこつ かしや at Kashiya (かしや)
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya... More
かしやとんこつ / Kashiya Tonkotsu / Kashiya - Tamade, Osaka
Pork bone soup is slow simmered for 16 hours, combined with a dashi of six varieties of dried fish, including iwashi from the Seto Inland Sea and tobiuo (flying fish) from Nagasaki. Chūbuto chijiremen noodles are house-made. Master Kashiwabara-san first trained at the Osaka ramenya Watamen (he grew up with the master there) before opening his own shop. He created the whipped 'cappuccino style' soup by accident one day when he was making a staff meal. He thought using a mixer on the tonkotsu soup would make it lighter, the result impressed him so much he added it to the menu. Open since 2010. @kashiya9 Less
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- Abram Plaut added a new meal Dinner at 中華そば たた味 at Chuka Soba Tatami (中華そば たた味)
スタミナ中華セット / Stamina Chūka Set / Chūka Soba Tatami - Nihonbashi Kodemmachō, Tokyo
Stamina Chūka Soba is inspired by Ariran style ramen from Chiba Prefecture. Double soup is made from a pork, chicken and beef broth combined with a kombu, niboshi and vegetable soup. Noodles are by Asakusa Kaikarō. A popular way of eating is to dip... More
スタミナ中華セット / Stamina Chūka Set / Chūka Soba Tatami - Nihonbashi Kodemmachō, Tokyo
Stamina Chūka Soba is inspired by Ariran style ramen from Chiba Prefecture. Double soup is made from a pork, chicken and beef broth combined with a kombu, niboshi and vegetable soup. Noodles are by Asakusa Kaikarō. A popular way of eating is to dip the noodles in a raw egg, or to pour raw egg directly into the ramen. Run by master Yoshino-san, who trained at a few different ramen shops including Do Miso and Junk Garage. Open since March 2021. Less
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辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before... More
辛味噌らーめん / Kara Miso Ramen / Menya Saisai - Shōwachō, Osaka
Signature tori paitan miso ramen is made using chicken feet and carcasses. Toppings include bean sprouts, pork chashu, mizuna greens and negi, finished with a spicy chili powder dusting. Noodles are house-made. Master Saitō-san previously worked at a Chinese restaurant before opening his own ramen shop. At some point he was using black soy beans from his parents' garden in the miso tare recipe, now he uses more replenishable ingredients. Originally opened in 2007, moved to the current location in 2011. Less
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