Restaurants
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 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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- 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
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- Abram Plaut added a new meal Dinner at Mensho Tokyo SF at Mensho
まかない / Makanai / Mensho Tokyo SF - San Francisco, California
Staff meals served April-June 2021 @prc54 @team_mensho
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- Abram Plaut added a new meal Dinner at 製麺 rabo at Seimen Rabo (製麺rabo)
つけそば / Tsukesoba / Seimen Rabo - Nishi-Shinjuku Gochome, Tokyo
Clear shoyu dipping soup is made using chicken and fish based dashi. Noodles are house-made in the shop. Side menu items include stewed beef tendon with daikon radish and pork chashu rice bowls. Master Onozato-san has been making noodles for decades, he previously supplied multiple... More
つけそば / Tsukesoba / Seimen Rabo - Nishi-Shinjuku Gochome, Tokyo
Clear shoyu dipping soup is made using chicken and fish based dashi. Noodles are house-made in the shop. Side menu items include stewed beef tendon with daikon radish and pork chashu rice bowls. Master Onozato-san has been making noodles for decades, he previously supplied multiple shops scattered across Tokyo. After opening and running the Hatsudai ramenya Anaya for several years, he sold it to an apprentice in 2013 and opened this shop a year later out of a former snack bar. Since November 2014. Less
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- Abram Plaut added a new meal Dinner at 山田屋 at Yamadaya (山田屋)
チャーシューメン / Chashumen / Yamadaya - Hatsudai, Tokyo
Old school Tokyo style shoyu ramen, topped with pork chashu. Chūka style menu includes stir-fried dishes like cha-han and house-made gyoza. Family-run shop, open since 1977.
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特辛偽郎つけ麺 / Toku Kara Giro Tsukemen / Pork Noodle Naito - Hatsudai, Tokyo
Shoyu-tonkotsu soup with pork back fat. Noodles house-made every morning in the shop. Pork belly chashu, bean sprouts and kimchi. Run as 'Anaya' during lunch and
'Pork Noodle Naito' in the evening, both concepts offer two different menus. Master Kokubun-san was first... More
特辛偽郎つけ麺 / Toku Kara Giro Tsukemen / Pork Noodle Naito - Hatsudai, Tokyo
Shoyu-tonkotsu soup with pork back fat. Noodles house-made every morning in the shop. Pork belly chashu, bean sprouts and kimchi. Run as 'Anaya' during lunch and
'Pork Noodle Naito' in the evening, both concepts offer two different menus. Master Kokubun-san was first hired to work part time by the original master, Onozato-san. Eventually taking over the business completely, Kokubun-san now runs both the lunch and dinner shifts solo, as well as all prep, noodle making and cleanup. He closes the shop at 11pm each night so he can take the last train back to his home in Chiba Prefecture. Open over 10 years. Less
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特製味噌らーめん / Tokusei Miso Ramen / Miso Ramen Kakitagawa Hibari - Ebisu, Tokyo
Rich soup is made using pork, chicken, gyokai and vegetables, finished with pork back fat. Noodles supplied via Asakusa Kaikaro, miso tare contains five kinds of miso. The master trained at the famous Tokyo shop Do Miso, before opening Hibari in Shizuoka Prefecture... More
特製味噌らーめん / Tokusei Miso Ramen / Miso Ramen Kakitagawa Hibari - Ebisu, Tokyo
Rich soup is made using pork, chicken, gyokai and vegetables, finished with pork back fat. Noodles supplied via Asakusa Kaikaro, miso tare contains five kinds of miso. The master trained at the famous Tokyo shop Do Miso, before opening Hibari in Shizuoka Prefecture in 2018. This 2nd (and now main) branch opened in Ebisu in February 2021. Less
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- Abram Plaut added a new meal Dinner at Mensho Tokyo SF at Mensho
辛大蒜鶏白湯 / G.K.O. / Mensho Tokyo SF - San Francisco, California
Rich and creamy chicken soup, Mensho OG spicy sauce, black garlic oil, pork chashu, chili fried carrot, cilantro, green onion, four types of fried garlic. Noodles made fresh daily. Corn Wings and Spicy Corn Wings on the side. New menu available now at Mensho Tokyo SF. Business... More
辛大蒜鶏白湯 / G.K.O. / Mensho Tokyo SF - San Francisco, California
Rich and creamy chicken soup, Mensho OG spicy sauce, black garlic oil, pork chashu, chili fried carrot, cilantro, green onion, four types of fried garlic. Noodles made fresh daily. Corn Wings and Spicy Corn Wings on the side. New menu available now at Mensho Tokyo SF. Business hours extended to 10pm starting next week. @menya_shono
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- Abram Plaut added a new meal Dinner at 味仙 名駅店 at Misen JR Nagoyaeki-ten
台湾ラーメン / Taiwan Ramen / Misen - Nagoya, Nagoya
Nagoya style Taiwan ramen consists of chicken soup, medium-thin noodles, chives, minced pork, negi, garlic and spicy chili peppers. A legendary Nagoya institution, Misen started out as a Taiwanese style family restaurant that invented what is now known as Nagoya style Taiwan ramen. The original... More
台湾ラーメン / Taiwan Ramen / Misen - Nagoya, Nagoya
Nagoya style Taiwan ramen consists of chicken soup, medium-thin noodles, chives, minced pork, negi, garlic and spicy chili peppers. A legendary Nagoya institution, Misen started out as a Taiwanese style family restaurant that invented what is now known as Nagoya style Taiwan ramen. The original flagship open and still running since 1960, with a handful of satellite shops now operating (mostly in Nagoya). This Nagoya Ekimae branch open since 2013. Less