Restaurants
- 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 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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- 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
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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 札幌ラーメン武蔵 at Sapporo Ramen Musashi head office
熟成辛味噌 / Jukusei Kara Miso / Sapporo Ramen Musashi - Sapporo, Hokkaido
Sapporo style spicy miso ramen. Clear soup is made from genkotsu (pork leg bones), using local Hokkaido pork. Also in the soup are pig trotters, chicken carcasses and vegetables. Overall over 20 kg of ingredients go into each batch of soup, which is simmered on low heat... More
熟成辛味噌 / Jukusei Kara Miso / Sapporo Ramen Musashi - Sapporo, Hokkaido
Sapporo style spicy miso ramen. Clear soup is made from genkotsu (pork leg bones), using local Hokkaido pork. Also in the soup are pig trotters, chicken carcasses and vegetables. Overall over 20 kg of ingredients go into each batch of soup, which is simmered on low heat for four hours. The miso tare uses a unique miso special-made for this shop only, aged for 2-6 months depending on the time of year. Master Wajima-san previously worked at the famous Sapporo noodle company Nishiyama Seimen for 16 years. Naturally, the noodles here are supplied by Nishiyama Seimen, made on a special noodle machine which is only used for Musashi. When the noodles are delivered they appear white in color, having been aged for 2-3 days at the factory prior to arrival. The noodles then age further at the shop, 4-5 days in the summertime and 7-10 days in winter. As they age the noodles develop a chewier texture, release more umami and turn a golden color.
These days there are four masters in charge of making ramen, customers can recognize which master is in the kitchen each day by the color of the noren hanging at the entrance. When the noren is white, OG master Wajima-san is in. When the noren is blue, his son. When it's red, his 2nd eldest son, when it's brown his 3rd eldest son. When the noren is green, it means other staff are making ramen that day. Regular customers have been known to call the shop ahead of time and ask who is in. Open since 1990. Less
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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 菜々兵衛 at Menya Nanabee Hon Ten (麺屋 菜々兵衛)
塩ラーメン / Shio Ramen / Menya Nanabē - Sapporo, Hokkaido
Shio based soup is made from chickens only, although some of the bowls on the menu also contain gyokai. Clear soup, paitan and Nagoya Cochin based soups are all utilized. Noodles are home-made with five different styles served. The menu draws inspiration from Asahikawa style ramen for... More
塩ラーメン / Shio Ramen / Menya Nanabē - Sapporo, Hokkaido
Shio based soup is made from chickens only, although some of the bowls on the menu also contain gyokai. Clear soup, paitan and Nagoya Cochin based soups are all utilized. Noodles are home-made with five different styles served. The menu draws inspiration from Asahikawa style ramen for lunch and Sapporo style ramen for dinner. Run by master Hori-san, who previously worked as a chef of Japanese cuisine. Open since 2008. 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 麺屋武一 at Tekeichi
特製濃厚鶏骨醤油そば / Tokusei Nōkō Torikotsu Shoyu Soba / Menya Takeichi - Shimbashi, Tokyo
Rich soup is made using Daisen Dori brand chickens sourced from Tottori Prefecture, as well as chicken feet and vegetables. Noodles are special ordered, cut on a number 22 noodle cutter. Toppings include rare chicken chashu, tsukune style chicken... More
特製濃厚鶏骨醤油そば / Tokusei Nōkō Torikotsu Shoyu Soba / Menya Takeichi - Shimbashi, Tokyo
Rich soup is made using Daisen Dori brand chickens sourced from Tottori Prefecture, as well as chicken feet and vegetables. Noodles are special ordered, cut on a number 22 noodle cutter. Toppings include rare chicken chashu, tsukune style chicken meatballs and mizuna greens. Run by company president Osawa-san, who also runs a group of yakitori restaurants. Menya Takeichi started out as a collaboration with a yakitori shop before becoming its own standalone business. There are currently 11 Takeichi branches in Japan, 11 more overseas in Asia and Europe. This Shimbashi flagship location open since 2012. Less
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- Abram Plaut added a new meal Dinner at 淵野辺 大勝軒 at Taisho-ken Fuchinobe
らーめん / Ramen / Taishōken - Fuchinobe, Kanagawa
Eifukucho Taishōken style ramen, made with a soup containing niboshi, katsuo and pork. This shop has direct connections to the legendary Eifukucho Taishōken in Suginami-ku, open since 1955. Fuchinobe Taishōken since 1975.