Restaurants
中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice)... More
中華そば セット / Chūka Soba Set / Suehiro Ramen Honpo - Takadanobaba, Tokyo
Akita style shoyu ramen, sometimes called 'Akita Black.' The soup contains chicken, pork and vegetables. Dark shoyu tare is sourced from the legendary Kyoto shop Shinpuku Saikan (open since 1935). As is the standard order at Shinpuku Saikan, yaki-meshi (fried rice) recommended on the side. The original master of Suehiro first trained at Shinpuku Saikan in Kyoto, then returned to his hometown and adjusted the recipes to suit local Akita tastes. Now with six branches total, most of them located in the Tōhoku region. Akita flagship open since 1999, Takadanobaba branch since 2009. 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 福島壱麺 at Fukushima Ichimen (福島壱麺)
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul.... More
濃厚鯛塩ラーメン / Nōkō Tai Shio Ramen / Fukushima Ichimen - Fukushima, Osaka
Tai paitan soup is made from 100% madai (sea bream) sourced Uwajima, Ehime Prefecture. The menu also includes saba based ramen with seabura, maze soba and gentei bowls. At some point in time tonkotsu ramen was the main offering before the menu went through an overhaul. The general theme of this shop is ramen and nihonshu (sake). Run by the OZ (oh-zetto) company. Open since 2014. Less
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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 中華そば いぶき at Chuka Soba Ibuki (中華そば いぶき)
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat... More
イリコそば / Iriko Soba / Chūka Soba Ibuki - Tenma, Osaka
Clear shoyu soup uses a dashi of Ibuki Iriko (dried baby sardines) from Kagawa, balanced with Amakusa Daiou brand jidori chickens from Kumamoto. Noodles are homemade. Chilled gentei version also available. Master Yamanaka-san trained at Doutonbori in Narimasu, Tokyo. He runs his eight-seat shop solo. Open since 2012. 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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- Abram Plaut added a new meal Dinner at ラーメン親爺 at ラーメン親爺 Oyaji
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years... More
チャーシュー麺 / Chashumen / Ramen Oyaji - Hanozo, Kyoto
Old school Kyoto style black. All information about the soup / tare is kept secret, no one is permitted to touch the stock pot other than family members. Noodles supplied by Kondō Seimen. Master Katagiri-san previously worked as a taxi driver before opening this ramen shop over 40 years ago. He is self taught, it took him eight years to make the tare sauce. He still does prep while his son and daughter-in-law now run the shop. Open since March 1977. 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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つけ麺 / Tsukemen / Menya Takei - Jōyō, Kyoto
Rich soup uses pork bones, chicken feet and gyokai. Noodles supplied by Kokoro no Aji Shokuhin. Run by master Takei-san, who first trained at Chūka Soba Tomita in Matsudo before opening his own shop. Now with six branches in Kyoto and Osaka, Jōyō flagship open since 2011. 11am-3pm.
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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