Restaurants
- Abram Plaut added a new meal Dinner at ラーメンにっこう本店 at la-men NIKKOU (ラーメンにっこう)
鶏白湯 塩 / Tori Paitan Shio / La-men Nikkou - Hikone, Shiga
Creamy soup is made using chicken carcasses from Shiga, simmered for long hours. Noodles are by Teigaku, based in Kyoto. Run by master Kouji Nishikawa-san, who goes by the nickname "Nikkou." For Nishikawa-san, ramen is 'fast food' (cheap and quick), yet also 'slow food' (influenced by... More
鶏白湯 塩 / Tori Paitan Shio / La-men Nikkou - Hikone, Shiga
Creamy soup is made using chicken carcasses from Shiga, simmered for long hours. Noodles are by Teigaku, based in Kyoto. Run by master Kouji Nishikawa-san, who goes by the nickname "Nikkou." For Nishikawa-san, ramen is 'fast food' (cheap and quick), yet also 'slow food' (influenced by premium ingredients and food culture). He says ramen should also be a kind of 'junk food,' delivering high energy and satisfying every time. These thoughts reflect both the ramen master and customer, and are deep feelings that constantly develop over time for Nishikawa-san and the concept of his shop. He will never quit or run away from ramen, as the staff t-shirts imply. Originally opened in 2005, moved to its current location in 2014. 2nd branch opened in the Netherlands in 2018. 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 鉢ノ葦葉 at Ramen Hachinoashiha (らーめん 鉢ノ葦葉)
塩ちゃーしゅーわんたん麺 / Shio Chashu Wontonmen / Ramen Hachinoashiha - Yokkaichi, Mie
Clear soup is made using mostly chicken carcasses and niboshi. No MSG. Master Hori-san arrives at the shop each day from 3:00am to start making the noodles handmade from scratch. Hori-san is originally from Kanagawa but his wife is from Mie, when he... More
塩ちゃーしゅーわんたん麺 / Shio Chashu Wontonmen / Ramen Hachinoashiha - Yokkaichi, Mie
Clear soup is made using mostly chicken carcasses and niboshi. No MSG. Master Hori-san arrives at the shop each day from 3:00am to start making the noodles handmade from scratch. Hori-san is originally from Kanagawa but his wife is from Mie, when he first moved there he was 30 years old and had no job or money. He is self taught, never trained at another shop and never really ate at many ramen shops. The meaning of the name 'Hachinoashiha' is kept a secret, but for master Hori-san it has some kind of special, magical meaning. Considered by many to be the best ramen in Mie Prefecture. Open since 2007. Less
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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
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- Abram Plaut added a new meal Dinner at 二代目つじ田 味噌の章 at Tsujita Misonosho
味噌らーめん / Miso Ramen / Tsujita Miso no Shō - Kanda Ogawamachi, Tokyo
10 different ingredients go into the soup, including domestic pork bones, chicken carcasses, gyokai, vegetables and some secret ingredients. White miso is used in the tare paste. Aged tamagomen noodles are ordered via air freight from Hokkaido. Three branches of this miso... More
味噌らーめん / Miso Ramen / Tsujita Miso no Shō - Kanda Ogawamachi, Tokyo
10 different ingredients go into the soup, including domestic pork bones, chicken carcasses, gyokai, vegetables and some secret ingredients. White miso is used in the tare paste. Aged tamagomen noodles are ordered via air freight from Hokkaido. Three branches of this miso Tsujita brand in Tokyo. Original Kanda Ogawamachi location open since 2009. Less
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- Abram Plaut added a new meal Dinner at アイアン麺 at ヌードルダイナー アイアン麺
醤油メン / Shoyumen / Aianmen - Jūjō, Tokyo
Shoyu ramen contains beef based soup with beef fat. Noodles are made by by Iwai Seimen, a famous udon maker located directly across the street. Shoyu ramen starts at 500 yen, with Jiro inspired bowls also on the menu. First opened as a steak restaurant and then converted to a ramen shop, run by a master... More
醤油メン / Shoyumen / Aianmen - Jūjō, Tokyo
Shoyu ramen contains beef based soup with beef fat. Noodles are made by by Iwai Seimen, a famous udon maker located directly across the street. Shoyu ramen starts at 500 yen, with Jiro inspired bowls also on the menu. First opened as a steak restaurant and then converted to a ramen shop, run by a master who grew up in the Jūjō area. He loves comics, especially the character Iron Man, hence the name of the shop (Iron Men). Open since 2020. Less
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白旨エビワンタン麺 / Shirouma Ebi Wontonmen / Chūka Soba Isobe / Kamata, Tokyo
Soup stock contains chicken carcasses, pork bones, niboshi, katsuobushi and kombu. Noodles are house-made using a Yamato brand machine. Wontons stuffed with shrimp, pork also available. No MSG. Master Isobe-san started his career by taking over the Chinese restaurant... More
白旨エビワンタン麺 / Shirouma Ebi Wontonmen / Chūka Soba Isobe / Kamata, Tokyo
Soup stock contains chicken carcasses, pork bones, niboshi, katsuobushi and kombu. Noodles are house-made using a Yamato brand machine. Wontons stuffed with shrimp, pork also available. No MSG. Master Isobe-san started his career by taking over the Chinese restaurant that his grandfather founded. Even though it had been open 50+ years, he decided to close and focus on ramen. He worked at Yakumo in Ikejiri for one year before opening his own shop. Since 2016. Less
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- Abram Plaut added a new meal Dinner at オールドラーメンショップ 逆流 at Old Ramen Shop Gyakuryu (オールドラーメンショップ 逆流)
納豆つけめん / Nattō Tsukemen / Old Ramen Shop Gyaku Ryū - Itabashi, Tokyo
Nostalgic Tokyo style tsukemen served with shoyu soup, raw egg and nattō. Noodles are homemade. Old Ramen Shop Gyaku Ryū is the second brand and shop of Niboshi Soba Ru, located nearby in Jūjō, Tokyo. The menu is inspired by bowls from famous old school Tokyo shops,... More
納豆つけめん / Nattō Tsukemen / Old Ramen Shop Gyaku Ryū - Itabashi, Tokyo
Nostalgic Tokyo style tsukemen served with shoyu soup, raw egg and nattō. Noodles are homemade. Old Ramen Shop Gyaku Ryū is the second brand and shop of Niboshi Soba Ru, located nearby in Jūjō, Tokyo. The menu is inspired by bowls from famous old school Tokyo shops, including Maruchō, Manrai, Nakano Taishōken and several others. Run by master Tezuka-san @yusuke_tzk who trained at Saikoro in Nakano. Gyaku Ryū first appeared as a pop-up in October 2019, run out of Ru on the shop's day off (Tuesday). At that time the noren would be hung up on its reversed (gyaku) side, hence the name. Gyaku Ryū moved to a permanent location nearby in 2020. Less
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- Abram Plaut added a new meal Dinner at 一圓 本店 at Ichien Honten
拉麺 + 焼餃子 / Ramen + Yaki-Gyoza / Ichien - Kichijōji, Tokyo
Old school Chūka style ramen is made with a light soup stock, shoyu tare and medium thick noodles. Most customers come for the famous jumbo gyoza, house-made from scratch. Ichien has branches in Inokashira, Mitaka and Shakuji, which are connected to this head shop directly. There... More
拉麺 + 焼餃子 / Ramen + Yaki-Gyoza / Ichien - Kichijōji, Tokyo
Old school Chūka style ramen is made with a light soup stock, shoyu tare and medium thick noodles. Most customers come for the famous jumbo gyoza, house-made from scratch. Ichien has branches in Inokashira, Mitaka and Shakuji, which are connected to this head shop directly. There is also one more noren-wake branch in Mitaka which has its own factory, making noodles and soup which are both sold back to the flagship store. Open since 1981. Less
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- Abram Plaut added a new meal Dinner at あらきんラーメン at Arakin Ramen
みそチャーシューメン / Miso Chashumen / Arakin Ramen - Myōkō Kōgen, Niigata
Soup is made from a base of mostly chicken, pork legs and vegetables. Noodles are produced by local purveyor Minemura Seimen, using an original recipe unique to this shop. The miso tare contains Shinshu miso. Tomato ramen, kimchi ramen and shio ramen (with a fish... More
みそチャーシューメン / Miso Chashumen / Arakin Ramen - Myōkō Kōgen, Niigata
Soup is made from a base of mostly chicken, pork legs and vegetables. Noodles are produced by local purveyor Minemura Seimen, using an original recipe unique to this shop. The miso tare contains Shinshu miso. Tomato ramen, kimchi ramen and shio ramen (with a fish based soup) also on the menu. The history of this establishment dates back 63 years, when Shigeru Arai opened a supermarket and gift shop at this same location. Shigeru's son Kinosuke, who was 14 years old at the time, would later go on to take over the family business. Arakin Ramen was eventually opened by Kinosuke's wife, master Michiko Arai, adjacent to the market. She still runs the restaurant operations to this day. Arakin store and company since 1958, ramen shop open from 2001. Less