Restaurants
特製清濁 / Tokusei Seidaku / Homemade Ramen Aomugi - Ōmori, Tokyo
Cloudy soup contains chicken, pork, vegetables and gyokai. A clear 'Seichō' ramen is also available, made using a soup of gyokai and green tea leaves. Noodles are house-made, no MSG. Run by master Fukaya-san, who also operates the famous ramen shop Muginae located nearby. The theme... More
特製清濁 / Tokusei Seidaku / Homemade Ramen Aomugi - Ōmori, Tokyo
Cloudy soup contains chicken, pork, vegetables and gyokai. A clear 'Seichō' ramen is also available, made using a soup of gyokai and green tea leaves. Noodles are house-made, no MSG. Run by master Fukaya-san, who also operates the famous ramen shop Muginae located nearby. The theme of this 2nd branch is a focus on training apprentices to become future ramen masters. Open since October 2020. Less
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- Abram Plaut added a new meal Dinner at ポークヌードル内藤 at Anaya / Pork Noodle Naito (嗟哉(あなや)ポークヌードル内藤)
特偽郎油そば / Toku Giro Abura Soba / Pork Noodle Naito - Hatsudai, Tokyo
Jiro-inspired abura soba served with trace amounts of tonkotsu soup, shoyu tare and pork fat. Noodles are house-made in the shop every morning. Toppings include pork belly chashu, bean sprouts, cabbage, more pork fat, tare drizzle and black pepper. Master Kokubun-san first... More
特偽郎油そば / Toku Giro Abura Soba / Pork Noodle Naito - Hatsudai, Tokyo
Jiro-inspired abura soba served with trace amounts of tonkotsu soup, shoyu tare and pork fat. Noodles are house-made in the shop every morning. Toppings include pork belly chashu, bean sprouts, cabbage, more pork fat, tare drizzle and black pepper. Master Kokubun-san first worked part time before eventually buying and taking over the shop completely. He runs all operations including prep and noodle making solo. Open 10+ years. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 武仁 at Akihabara Menya Musashi Bujin
辛チーノつけ麺 / Kara Chīno Tsukemen / Menya Musashi Bujin - Akihabara, Tokyo
Spicy double soup is made from tonkotsu and gyokai, finished with chili oil. Noodles by Kanejin Shokuhin, dusted in chili. The shop specialty is 'bujin niku,' basically extra large kakuni (braised pork belly). About half of all customers order extra bujin niku which... More
辛チーノつけ麺 / Kara Chīno Tsukemen / Menya Musashi Bujin - Akihabara, Tokyo
Spicy double soup is made from tonkotsu and gyokai, finished with chili oil. Noodles by Kanejin Shokuhin, dusted in chili. The shop specialty is 'bujin niku,' basically extra large kakuni (braised pork belly). About half of all customers order extra bujin niku which weighs over 100g per piece. Originally this shop opened as the 8th branch of Menya Musashi in Asakusa in 2007, at the time it was called Menya Musashi Edokin. In 2009 they moved to the current location and changed the name to Menya Musashi Bujin. Less
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- Abram Plaut added a new meal Dinner at 駄目な隣人 at Dame na Rinjin (駄目な隣人)
特製ラーメン + いくらごはん / Tokusei Ramen (SUPREME) + Ikura Gohan / Dame Na Rinjin - Ningyōchō, Tokyo
Soup uses both Japanese and French ingredients, including shoyu, bouillon de legumes and confit ginger oil. Noodles supplied by Kanno Seimen, with choice of thick or thin. Two types of pork chashu, menma seasoned with shoyu and cumin.... More
特製ラーメン + いくらごはん / Tokusei Ramen (SUPREME) + Ikura Gohan / Dame Na Rinjin - Ningyōchō, Tokyo
Soup uses both Japanese and French ingredients, including shoyu, bouillon de legumes and confit ginger oil. Noodles supplied by Kanno Seimen, with choice of thick or thin. Two types of pork chashu, menma seasoned with shoyu and cumin. Five different condiments on the counter such as katsuo powder, shoyu, pepper, pepper chives and seaweed are free to add. Raw eggs also all you can eat for free. Rice is a recommended side dish, the shop name actually references the guilty pleasure of eating noodles and rice together (both carbs). The rice bowls available change seasonally, some are topped with salmon roe, wagyu or raw eggs. The rice is sourced from Akita Prefecture, cooked in a donabe. Run by manager Kawase-san, operated by the ZOT company which also runs craft beer bars. Open since February 2021. Less
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- Abram Plaut added a new meal Dinner at 味の大西真鶴支店 at 味の大西 真鶴
ワンタン麺 / Wontonmen / Ajino Ōnishi - Manazuru, Kanagawa
Odawara style ramen, containing a shoyu based pork soup. Noodles are supplied by Murofushi Seimenjo. Wontons and/or extra chashu recommended. Ajino Ōnishi originally opened in Yugawara, Kanagawa in 1935. Original master Hinatsu-san first worked as a butcher, hence he created a soup made... More
ワンタン麺 / Wontonmen / Ajino Ōnishi - Manazuru, Kanagawa
Odawara style ramen, containing a shoyu based pork soup. Noodles are supplied by Murofushi Seimenjo. Wontons and/or extra chashu recommended. Ajino Ōnishi originally opened in Yugawara, Kanagawa in 1935. Original master Hinatsu-san first worked as a butcher, hence he created a soup made from pork only. Now his grandson is the 3rd generation master of the Yugawara flagship. Six additional Ajino Ōnishi branches have opened as norenwake over the years, all of them run by either family members or a master that trained in Yugawara. Three of the stores have since closed and three are still open. The original master of this Manazuru branch is Chikaraishi-san, who worked at the Yugawara honten from 1970 to 1985. Now her son runs this shop as 2nd generation. Open 11am-2:30pm, since around 1985. Less
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- Abram Plaut added a new meal Dinner at ラーメン二郎 前橋千代田町店 at Ramen Jiro Maebashi Chiyodamachi Ten (ラーメン二郎)
小ラーメン / Shō Ramen / Ramen Jiro - Maebashi Chiyoda-machi, Gunma
Emulsified tonkotsu-shoyu soup, noodles house-made on an Ebisu brand noodle machine. Bean sprouts, cabbage, pork chashu, back fat, chopped garlic. No photos other than the ramen allowed inside the shop. The master trained at Ramen Jiro Yaenkaido and Ramen Jiro Koganei. The 3rd... More
小ラーメン / Shō Ramen / Ramen Jiro - Maebashi Chiyoda-machi, Gunma
Emulsified tonkotsu-shoyu soup, noodles house-made on an Ebisu brand noodle machine. Bean sprouts, cabbage, pork chashu, back fat, chopped garlic. No photos other than the ramen allowed inside the shop. The master trained at Ramen Jiro Yaenkaido and Ramen Jiro Koganei. The 3rd Jiro branch to open in the Kita-Kantō area and first in Gunma Prefecture. Since October 2019. Less
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- Abram Plaut added a new meal Dinner at 麺屋武蔵 二天 at Ikebukuro Menya Musashi Niten
辛味つけ麺 / Karami Tsukemen / Menya Musashi Niten - Ikebukuro, Tokyo
Spicy double soup contains chicken carcasses, pork bones and gyokai (katsuobushi and niboshi). Noodles by Kanejin Shokuhin. Menya Musashi originally opened in Aoyama in 1996, moving to Shinjuku in 1998. Currently with 15 branches in Tokyo, all serving slightly different menus.... More
辛味つけ麺 / Karami Tsukemen / Menya Musashi Niten - Ikebukuro, Tokyo
Spicy double soup contains chicken carcasses, pork bones and gyokai (katsuobushi and niboshi). Noodles by Kanejin Shokuhin. Menya Musashi originally opened in Aoyama in 1996, moving to Shinjuku in 1998. Currently with 15 branches in Tokyo, all serving slightly different menus. This Ikebukuro Niten branch specializes in fried pork, chicken and beef karaage, made using a special fryer. First opened in Ikebukuro in 2002, moved to its current location in 2012. Less
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- Abram Plaut added a new meal Dinner at 俺の生きる道 白山店 at Ore No Ikiru Michi
ラーメン / Ramen / Ore No Ikiru Michi - Hakusan, Tokyo
Jiro style ramen consisting of greasy tonkotsu-shoyu soup, thick-cut noodles, pork back fat, belly chashu, bean sprouts and extra chopped garlic. Originally opened as 'Yume Wo Katare,' a brand which started in Kyoto. Original master Nishioka-san began his ramen career training at Fujimaru in... More
ラーメン / Ramen / Ore No Ikiru Michi - Hakusan, Tokyo
Jiro style ramen consisting of greasy tonkotsu-shoyu soup, thick-cut noodles, pork back fat, belly chashu, bean sprouts and extra chopped garlic. Originally opened as 'Yume Wo Katare,' a brand which started in Kyoto. Original master Nishioka-san began his ramen career training at Fujimaru in Kamiya, then became manager of Ramen Jiro in Akabane (now closed). After opening Yume Wo Katare in Kyoto in 2006, he expanded with several more branches in Kansai, establishing the brand as the main Jiro style ramen presence in the region. The first overseas branch opened in Boston in 2012, the brand currently operates a number of shops spread across Japan and in multiple countries. This Hakusan outpost first opened in 2016, managed by master Kobayashi-san who is a retired professional baseball player. Eventually Kobayashi-san took over the shop completely, and he now runs it independently as 'Ore No Ikiru Michi.' A second branch of Ore No Ikiru Michi is in Ibaraki Prefecture, also run by a former pro baseball player, master Sasaki-san. The 3rd branch opened in Kashiwa, Chiba in 2020. Less
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煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen... More
煮干しらぁめん + 味玉 / Niboshi Ramen + Ajitama / Nekotoratei - Yamato, Kanagawa
Various types of niboshi go into the soup, with the exact recipe changing each season. Noodles are special ordered. A separate 'chou niboshi ramen' uses noodles with niboshi kneaded into them. Run by master Kashiwada-san and his wife. Kashiwada-san trained Ramen Suzuki in Sagami-Ōno. Nekotoratei open since 2014. Less
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- Abram Plaut added a new meal Dinner at らすた at RASUTA
らすた麺 / Rasutamen / Rasuta - Yoyogi, Tokyo
Yokohama Iekei style inspired, containing tonkotsu-shoyu soup made from chicken bones and pork bones. Noodles are special ordered from Someya Seimen. The recommended Rasutamen comes topped with pork chashu, egg and a layer of nori seaweed covering the bowl. Free rice is available on the side. Founded... More
らすた麺 / Rasutamen / Rasuta - Yoyogi, Tokyo
Yokohama Iekei style inspired, containing tonkotsu-shoyu soup made from chicken bones and pork bones. Noodles are special ordered from Someya Seimen. The recommended Rasutamen comes topped with pork chashu, egg and a layer of nori seaweed covering the bowl. Free rice is available on the side. Founded by master Suzuki-san of the Paimen ramen group, eventually taken over by a former customer, master Kayama-san. Original flagship in Hiyoshi since 1996, 2nd branch in Yoyogi since 2005. Less