Restaurants
- Abram Plaut added a new meal Dinner at 海老丸らーめん at Ebi Maru Ramen (海老丸らーめん)
元祖デラックス / Ganso Deluxe / Ebimaru Ramen - Jimbocho, Tokyo
Creamy double soup is made by combining lobster bisque and tori paitan soups. The bisque contains lobsters, brandy, vegetables and herbs, while the tori paitan is made from whole chickens and chicken feet, simmered for 15 hours. Lobsters are ordered once a year from Canada, five... More
元祖デラックス / Ganso Deluxe / Ebimaru Ramen - Jimbocho, Tokyo
Creamy double soup is made by combining lobster bisque and tori paitan soups. The bisque contains lobsters, brandy, vegetables and herbs, while the tori paitan is made from whole chickens and chicken feet, simmered for 15 hours. Lobsters are ordered once a year from Canada, five tons at a time, which helps keep the price of each bowl reasonable considering the cost of ingredients. Noodles are special ordered using 100% domestic wheat. Served with rare chashu, diced red onion, cherry tomato, toast with sour cream, ajitama and wontons. Master Masa-san is from Gifu Prefecture and came to Tokyo when he was 17 years old, initially working for a French restaurant in Kyōbashi. He never trained at another ramen shop, teaching himself. Open since 2017. @ebimaru_ramen Less
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- Abram Plaut added a new meal Dinner at 貪瞋痴 at Tonjinchi (貪瞋癡)
氷見産煮干しラーメン / Himi-san Niboshi Ramen / Tonjinchi - Himi, Toyama
The focus of this shop is soup, comprised of local Himi niboshi, Himi beef bones, domestic chicken carcasses and pork. Noodles are by Kanno Seimen. Master Toshihiro Benide-san offers a ramen menu during lunch hours only, at night the shop turns into an izakaya and wine... More
氷見産煮干しラーメン / Himi-san Niboshi Ramen / Tonjinchi - Himi, Toyama
The focus of this shop is soup, comprised of local Himi niboshi, Himi beef bones, domestic chicken carcasses and pork. Noodles are by Kanno Seimen. Master Toshihiro Benide-san offers a ramen menu during lunch hours only, at night the shop turns into an izakaya and wine bar. The kanji characters in the name Tonjinchi (貪瞋癡) represent three kleshas (mental states) that must be conquered in Buddhism. Open since 2007. Less
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- Abram Plaut added a new meal Dinner at 揚子江菜館 at Yosuko Restaurant
五色涼拌麺 (元祖冷やし中華 ) / Gomoku Hiyashi Soba (Ganso Hiyashi Chūka) / Yōsukō Saikan - Jimbōchō, Tokyo
The original Hiyashi Chūka, a chilled ramen dish with strong Chinese influence and a history dating back 100 years. Yōsukō Saikan is a Chinese restaurant in central Tokyo, first opened in 1906 by master Shū-san, an immigrant... More
五色涼拌麺 (元祖冷やし中華 ) / Gomoku Hiyashi Soba (Ganso Hiyashi Chūka) / Yōsukō Saikan - Jimbōchō, Tokyo
The original Hiyashi Chūka, a chilled ramen dish with strong Chinese influence and a history dating back 100 years. Yōsukō Saikan is a Chinese restaurant in central Tokyo, first opened in 1906 by master Shū-san, an immigrant from Shanghai. Originally located in Nishi-Kanda, the restaurant moved to its existing location in nearby Jimbōchō around 1930, a larger space with a seating capacity of 170. In 1933, Shū-san's son (who had taken over operations by then) first served the now legendary Hiyashi Chūka dish. It took two years of perfecting before it was ready to put on the menu. The tare is made sweet and sour using sugar, vinegar, shoyu and chicken dashi. The various toppings represent the four seasons of Japan, and are placed in a way to look like Mt. Fuji, which can sometimes be seen from Kanda-Jimbōchō. Less
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七味つけ麺 / Shichimi Tsukemen / Menya Musashi Iwatora - Akihabara, Tokyo
Spicy double soup uses tonkotsu, chicken and gyokai. Noodles by Kanejin Shokuhin, served dusted in shichimi spice. The shop signature add-on item is chashu bacon. Pork belly is marinated in shoyu for a few days and then smoked, before being grilled to order. The 11th Menya... More
七味つけ麺 / Shichimi Tsukemen / Menya Musashi Iwatora - Akihabara, Tokyo
Spicy double soup uses tonkotsu, chicken and gyokai. Noodles by Kanejin Shokuhin, served dusted in shichimi spice. The shop signature add-on item is chashu bacon. Pork belly is marinated in shoyu for a few days and then smoked, before being grilled to order. The 11th Menya Musashi store to open, since 2010. Less
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- Abram Plaut added a new meal Dinner at 元祖竹岡式ラーメン竹福 at 元祖竹岡式ラーメン 竹福
元祖 竹岡式 ラーメン / Ganso Takeokashiki Ramen / Takefuku - Mita, Tokyo
Takeoka style ramen, originated in Takeoka, Chiba. The soup is simply hot water added to a dark shoyu cha-tare, which is first used as a marinade for the pork chashu. The chashu is served soft and salty. Dried noodles are supplied by Miyakoichi Seimen, which also supplies... More
元祖 竹岡式 ラーメン / Ganso Takeokashiki Ramen / Takefuku - Mita, Tokyo
Takeoka style ramen, originated in Takeoka, Chiba. The soup is simply hot water added to a dark shoyu cha-tare, which is first used as a marinade for the pork chashu. The chashu is served soft and salty. Dried noodles are supplied by Miyakoichi Seimen, which also supplies some of the original Takeoka shops in Futtsu City, Chiba. Even though the noodles are dried, they still boil for 8 minutes. Sister shop 'Taketoku' open in Minami-Sunamachi since March 2021, Takefuku open in Mita since May 24th, 2021. Less
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- Abram Plaut added a new meal Dinner at 頑者 at Ganja Hon Ten (頑者)
辛つけめん / Kara Tsukemen / Ganja - Kawagoe, Saitama
Spicy tonkotsu-gyokai double soup, fish powder, house-made dipping noodles. Ganja is considered one of the pioneers of tonkotsu-gyokai style tsukemen, also known as the first shop to put gyofun fish powder directly into the dipping soup. Run by master Ōhashi-san, a lover of sake and skateboarding.... More
辛つけめん / Kara Tsukemen / Ganja - Kawagoe, Saitama
Spicy tonkotsu-gyokai double soup, fish powder, house-made dipping noodles. Ganja is considered one of the pioneers of tonkotsu-gyokai style tsukemen, also known as the first shop to put gyofun fish powder directly into the dipping soup. Run by master Ōhashi-san, a lover of sake and skateboarding. Ganja operates 5 branches now (one in Tokyo), with the Kawagoe flagship open since 2000 (renewal in 2018). Open 11:30am-4:20pm. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 神山 at Kanzan
辛神山つけ麺 / Kara Kanzan Tsukemen / Menya Musashi Kanzan - Kanda, Tokyo
Spicy double soup uses chicken carcasses, pork bones and gyokai (katsuo and niboshi). Noodles by Kanejin Shokuhin. The signature item here is the kabayaki chashu, pork belly which is steamed for hours and then finished on a salamander grill to crisp up the skin. Menya Musashi... More
辛神山つけ麺 / Kara Kanzan Tsukemen / Menya Musashi Kanzan - Kanda, Tokyo
Spicy double soup uses chicken carcasses, pork bones and gyokai (katsuo and niboshi). Noodles by Kanejin Shokuhin. The signature item here is the kabayaki chashu, pork belly which is steamed for hours and then finished on a salamander grill to crisp up the skin. Menya Musashi first opened in Aoyama in 1996, at the time known as 'Menya Musashi Seizan.' In 1998 the shop moved to Shinjuku, where the flagship remains to this day. This Kanzan branch in Kanda is the brand's 9th store overall, open since 2009. Less
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- Abram Plaut added a new meal Dinner at 尾道ラーメン壱番館新宿御苑店 at 尾道ラーメン壱番館 新宿御苑店
尾道ラーメン / Onomichi Ramen / Onomichi Ramen Ichibankan - Shinjuku Gyōen, Tokyo
Onomichi style ramen from Onomichi City, Hiroshima Prefecture. The soup uses natural well water brought up from 80 meters below ground. Ingredients include pork, chicken carcasses and vegetables, also some fish. Strong shoyu tare, pork fat, noodles shipped in... More
尾道ラーメン / Onomichi Ramen / Onomichi Ramen Ichibankan - Shinjuku Gyōen, Tokyo
Onomichi style ramen from Onomichi City, Hiroshima Prefecture. The soup uses natural well water brought up from 80 meters below ground. Ingredients include pork, chicken carcasses and vegetables, also some fish. Strong shoyu tare, pork fat, noodles shipped in from Hiroshima. Ichibankan flagship located in Onomichi City for over 25 years, this Shinjuku Gyōen branch open since December 2020. Less
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- Abram Plaut added a new meal Dinner at 萬来園 at Banraien (萬来園)
五目そば + エビチャーハン / Gomoku Soba + Ebi Chahan / Banraien - Ōimachi, Tokyo
Gomoku Soba consists of starch-thickened chicken and vegetable shoyu soup, wavy thin noodles and an assortment of toppings such as fried shrimp, squid, wood ear mushrooms, napa cabbage, carrots and negi. The recommended chahan is wok-fried two times to remove... More
五目そば + エビチャーハン / Gomoku Soba + Ebi Chahan / Banraien - Ōimachi, Tokyo
Gomoku Soba consists of starch-thickened chicken and vegetable shoyu soup, wavy thin noodles and an assortment of toppings such as fried shrimp, squid, wood ear mushrooms, napa cabbage, carrots and negi. The recommended chahan is wok-fried two times to remove as much moisture as possible. Banraien is a Chinese course restaurant, run by master Shogo Nakano-san. For dinner service, there is no menu and no price, customers only inform the staff how much they want to spend at the time of making the reservation. Lunch service is headed by the master's son, Yūto Nakano-san. Some years back, Yūto competed on the TV show Iron Chef against Suga-san of the Tokyo restaurant SUGALABO. Lunch service is one hour only, from 12pm to 1pm (last order at 12:30) five days a week. Open since 1974. Less
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- Abram Plaut added a new meal Dinner at 背脂煮干中華そば 我武者羅 初台店 at Gamushara Hatsudai (我武者羅初台店)
特製もり中華 + 玉ネギ + あぶライス / Tokusei Mori Chūka + Tamanegi + Abu-Rice / Seabura Niboshi Soba Gamushara - Hatsudai, Tokyo
Niigata Tsubame-Sanjo style inspired tsukemen. Niboshi-chicken shoyu soup, pork back fat, extra diced onions and special iwanori from Hyōgo Prefecture. Medium thick wavy noodles by Mikawaya Seimen. Rice bowl... More
特製もり中華 + 玉ネギ + あぶライス / Tokusei Mori Chūka + Tamanegi + Abu-Rice / Seabura Niboshi Soba Gamushara - Hatsudai, Tokyo
Niigata Tsubame-Sanjo style inspired tsukemen. Niboshi-chicken shoyu soup, pork back fat, extra diced onions and special iwanori from Hyōgo Prefecture. Medium thick wavy noodles by Mikawaya Seimen. Rice bowl topped with pork fat and katsuobushi. Gamushara president Hasunuma-san is originally from Niigata Prefecture, after training in France he opened his flagship in Hatagaya in 2007. He now runs a handful of ramen shops in Tokyo and several more overseas. Hatsudai branch open since July 7th, 2020. Less