Restaurants
- Abram Plaut added a new meal Dinner at 麺家 喜多楽 at Menya Kitara (麺家 喜多楽)
特製らあ麺 (醤油) / Tokusei Ramen (Shoyu) / Menya Kitara - Nagoya, Aichi
Shoyu based double soup. One soup is made from chicken carcasses, whole chickens and pork bones. Another soup is made from katsuobushi, sanma-bushi, kombu and kaibashira. No MSG. Master Hayashi-san trained at Yayoi Soba, another shop in Nagoya specializing in Takayama... More
特製らあ麺 (醤油) / Tokusei Ramen (Shoyu) / Menya Kitara - Nagoya, Aichi
Shoyu based double soup. One soup is made from chicken carcasses, whole chickens and pork bones. Another soup is made from katsuobushi, sanma-bushi, kombu and kaibashira. No MSG. Master Hayashi-san trained at Yayoi Soba, another shop in Nagoya specializing in Takayama style ramen. Open since 2001. @menyakitara Less
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- Abram Plaut added a new meal Dinner at らーめんNageyari at Ramen Nageyari (らーめんNageyari)
つけ麺 / Tsukemen / Ramen Nageyari - Kakamigahara, Gifu
Rich tonkotsu gyokai double soup. A pork and chicken soup first simmers for two days and is then combined with a gyokai broth. Noodles are supplied by Taisei Shokuhin. Master Sakaguchi-san trained at the Toriishiki Ramen School, which is also run by Taisei Shokuhin. Prior to getting into ramen,... More
つけ麺 / Tsukemen / Ramen Nageyari - Kakamigahara, Gifu
Rich tonkotsu gyokai double soup. A pork and chicken soup first simmers for two days and is then combined with a gyokai broth. Noodles are supplied by Taisei Shokuhin. Master Sakaguchi-san trained at the Toriishiki Ramen School, which is also run by Taisei Shokuhin. Prior to getting into ramen, Sakaguchi-san threw the javelin, which inspired the name Nageyari. Open since 2006. Less
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- Abram Plaut added a new meal Dinner at 館山 生姜醤油ラーメン 波音食堂 at RAMEN NAMINE SYOKUDOU
ラーメン / Ramen / Namine Shokudō - Tateyama, Chiba
Ginger shoyu ramen, made using ingredients sourced from Chiba Prefecture only. Master Yuasa-san is self taught, he runs the shop with his wife. In the past he is said to have changed jobs frequently, but he held on to his dream of opening his own ramen shop someday. He first ate ramen all over... More
ラーメン / Ramen / Namine Shokudō - Tateyama, Chiba
Ginger shoyu ramen, made using ingredients sourced from Chiba Prefecture only. Master Yuasa-san is self taught, he runs the shop with his wife. In the past he is said to have changed jobs frequently, but he held on to his dream of opening his own ramen shop someday. He first ate ramen all over Japan, finding inspiration for his own menu after eating Nagaoka style ginger shoyu ramen in Niigata Prefecture. Only open for lunch. Since 2015. Less
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- Abram Plaut added a new meal Dinner at 拳ラーメン at Kobushi Ramen (拳ラーメン)
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often... More
京鴨とノドグロ煮干しそば / Kyogamo to Nodoguro Niboshi Soba / Kobushi Ramen - Umekōji-Kyotonishi, Kyoto
Soup contains nodoguro niboshi and Kyoto ducks. Noodles by Teigaku, made in Kyoto. Slow-cooked chicken and pork chashu. Master Yamauchi-san has over 10 years experience working in Japanese cuisine, sushi and kappō restaurants. Often times he saw fish heads being thrown away in those types of restaurants, which he thought was wasteful. This inspired him to make ramen soup using fish. Originally opened as Kobushi in 2008, moved and reopened as Kobushi Ramen in 2011. The original location of Kobushi is now a sister shop, Kobuton Ramen (拳10ラーメン). Less
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- Abram Plaut added a new meal Dinner at ニコニコドライブイン at ニコニコドライブイン
ラーメン + あじフライ / Ramen + Aji Fry / Niko Niko Drive-In - Takeoka, Chiba
Takeoka style ramen at Niko Niko Drive-In in Takeoka, Futtsu City, Chiba Prefecture. Clear soup with local Miya brand shoyu, used by most ramen shops in the area. Takeoka style ramen traditionally calls for dried noodles, but depending on the shop fresh noodles can... More
ラーメン + あじフライ / Ramen + Aji Fry / Niko Niko Drive-In - Takeoka, Chiba
Takeoka style ramen at Niko Niko Drive-In in Takeoka, Futtsu City, Chiba Prefecture. Clear soup with local Miya brand shoyu, used by most ramen shops in the area. Takeoka style ramen traditionally calls for dried noodles, but depending on the shop fresh noodles can be served as well. Topped with shoyu-marinated pork chashu and diced onions. Niko Niko Drive-In was originally just a set-meal (teishoku) restaurant, dishes like aji fry and rice bowls are still quite popular. With the rise of hyper local Takeoka style ramen, eventually Niko Niko started serving ramen too. Family owned, run by women. Takeoka is a fisherman's town, hence the men go out fishing early each day and women run most restaurants. Open for over 50 years. Less
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- Abram Plaut added a new meal Dinner at 彩華ラーメン本店 at Saika Ramen
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original... More
サイカラーメン / Saika Ramen / Saika Ramen - Tenri, Nara
Tenri ramen is made with a soup of pork bones and chicken carcasses, combined with original shoyu tare and garlic. Toppings feature napa cabbage, pork, chives and carrots. Noodles come from a company-owned noodle factory. The spicy miso paste used is "ra-jan" imported from Szechuan. Original master Kondo-san first opened Saika Ramen as a street stall, they now have 15 shops total in Nara, Osaka, Hyogo, Kyoto and Aichi. Kondo-san's sons now run the company, widely known as the original Tenri ramen. Originally opened in 1968. Less
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- Abram Plaut added a new meal Dinner at つけそば九六 at Jikaseimen Tsukesoba Kuroku (自家製麺つけそば 九六)
特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown... More
特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown of Komae City, Tokyo. Since 2011. @tsukesobakuro Less
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- Abram Plaut added a new meal Dinner at 味の大西 at Ajino Ōnishi
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style... More
チャーシューワンタンメン / Chashu Wontonmen / Ajino Ōnishi - Hiratsuka, Kanagawa
Odawara style ramen, featuring shoyu soup made from mostly pork bones and meat. Noodles are served slightly thinner compared to the head Ajino Ōnishi flagshop in Yugawara, ordered via Murofushi Seimen and Kamomiya Seimen. Some people call this the 'Jiro style of Western Kanagawa.' Master Hyuga-san runs the shop with his wife, he is the 4th son of original Ajino Ōnishi master. Yugawara flagship open since 1935, three additional outposts currently operating (all in Kanagawa). Hiratsuka branch open around 40 years. Less
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沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder.... More
沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder. 25 bowls available total, reservations only via direct message on Twitter. A special one day only event collaboration with Tanaka Kajitsuten, a mango supplier from Okinawa. Ramen master Miyazaki-san first trained at Ippudo before opening his own shop, he now runs a handful of ramen businesses. Soranoiro flagship in Kojimachi open since 2011. @chihirockkun_ Less
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- Abram Plaut added a new meal Dinner at ヌードルボウズ n坊 at Noodle Bowls n Bo (ヌードルボウズ n坊)
特上担々メン / Tokujō Tantanmen / Noodle Bōzu Enubō - Asakusabashi, Tokyo
Tantanmen contains a sesame based tare and mustard, topped with balsamic vinegar. All soup is made using Pi water. The shoyu ramen (also recommended) uses a tare with 5 types of soy sauce. No MSG. Noodles are supplied by Kanno Seimen. Master Tezuka-san is self taught,... More
特上担々メン / Tokujō Tantanmen / Noodle Bōzu Enubō - Asakusabashi, Tokyo
Tantanmen contains a sesame based tare and mustard, topped with balsamic vinegar. All soup is made using Pi water. The shoyu ramen (also recommended) uses a tare with 5 types of soy sauce. No MSG. Noodles are supplied by Kanno Seimen. Master Tezuka-san is self taught, then worked at the ramen shops Yatagarasu and Billiken. Open since May 2021. @enubozu Less