Restaurants
- 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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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 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
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- Abram Plaut added a new meal Dinner at 雲林坊 秋葉原店 at Yunrinbou Akihabara
汁あり担担麺と小麻婆丼のセット / Shiru-ari Tantanmen to Mapo-don no Set / YunRinBō - Akihabara, Tokyo
Soup is made from a base of oya-dori (egg-laying hens) and dried scallops (hotate kaibashira). Other ingredients include sesame, chili flakes, chili oil, garlic chives, negi and Szechuan pepper. A tantanmen and mapo tofu specialty shop,... More
汁あり担担麺と小麻婆丼のセット / Shiru-ari Tantanmen to Mapo-don no Set / YunRinBō - Akihabara, Tokyo
Soup is made from a base of oya-dori (egg-laying hens) and dried scallops (hotate kaibashira). Other ingredients include sesame, chili flakes, chili oil, garlic chives, negi and Szechuan pepper. A tantanmen and mapo tofu specialty shop, YunRinBō is an offshoot brand of Yun-Rin, a famous Chinese restaurant in Kanda (2nd branch in Kudanshita). The noodles served here come directly from the mother restaurant. Now with five branches in Tokyo, open since 2012. Less
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- Abram Plaut added a new meal Dinner at 白水 at Hakusui (白水)
中華そば / Chūka Soba / Hakusui - Nagano, Nagano
Simple old school style bowl of clear chicken and pork soup with wavy chijiremen noodles. Run by master Sekiya-san, who opened this shop with her husband way back in the day. He has long since passed away, but she continues to run the shop solo and is now commonly referred to as the "Queen of Nagano... More
中華そば / Chūka Soba / Hakusui - Nagano, Nagano
Simple old school style bowl of clear chicken and pork soup with wavy chijiremen noodles. Run by master Sekiya-san, who opened this shop with her husband way back in the day. He has long since passed away, but she continues to run the shop solo and is now commonly referred to as the "Queen of Nagano ramen." Shop hours are 6pm-12am (or when the soup runs out). Eight seats. Open since 1961. Less
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- Abram Plaut added a new meal Dinner at らーめん芝浜 at Ramen Shibahama (らーめん芝浜)
本日の小麦三昧 / Honjitsu no Komugi Zanmai / Ramen Shibahama - Kiryū, Gunma
Three course menu consisting of mazesoba, diamond tsukemen and tantanmen. The soup simmers for 3.5 hours using duck and chicken carcasses, as well as various dried fish including katsuo, kombu, sōda-bushi, saba-bushi, seguro and shirokuchi iwashi. No MSG. Noodles are... More
本日の小麦三昧 / Honjitsu no Komugi Zanmai / Ramen Shibahama - Kiryū, Gunma
Three course menu consisting of mazesoba, diamond tsukemen and tantanmen. The soup simmers for 3.5 hours using duck and chicken carcasses, as well as various dried fish including katsuo, kombu, sōda-bushi, saba-bushi, seguro and shirokuchi iwashi. No MSG. Noodles are house-made fresh each morning, utilizing four kinds of wheat for the shoyu and shio ramen noodles, with different noodles used for mazesoba, miso ramen and tsukemen. Master Takahashi-san previosly worked at a steak restaurant, teaching himself how to make ramen. Smoothies also available. Open from 7am, 110 bowls served daily. Since 2014. @ramenshibahama @smoothieshibahama Less
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- Abram Plaut added a new meal Dinner at ラーメン二郎 茨城守谷店 at Ramen Jiro Ibaraki-Moriya
つけ麺ごま味 / Tsukemen Goma-aji / Ramen Jiro - Moriya, Ibaraki
Jiro style shoyu-tonkotsu soup has low emulsification. Noodles house-made on the standard Ebisu brand machine, served slightly softer than most Jiro branches. Customers are not allowed to order their noodles al dente (katame). Topped with pork chashu, bean sprouts, cabbage and added... More
つけ麺ごま味 / Tsukemen Goma-aji / Ramen Jiro - Moriya, Ibaraki
Jiro style shoyu-tonkotsu soup has low emulsification. Noodles house-made on the standard Ebisu brand machine, served slightly softer than most Jiro branches. Customers are not allowed to order their noodles al dente (katame). Topped with pork chashu, bean sprouts, cabbage and added garlic on 'the call.' This 'Goma-aji Tsukemen' is flavored with sesame, a garlic option also available via ticket machine. Extra toppings include quail eggs. The master trained at the Jiro Honten in Mita. No photos allowed inside other than the ramen. Open since 2009. Twitter: @genkimoriya Less
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- Abram Plaut added a new meal Dinner at Menya Shono at Menya Shono
鶏白湯 DX / Tori Paitan DX / Menya Shono - San Rafael, California
Rich chicken soup consists of chicken skin and thigh meat. Noodles are house-made daily using nine grains including California quinoa, barley, oats and rye berries. Topped with ajitama, pork belly chashu, broccolini, fried burdock root, green onion, kale and pickled ginger. Menya... More
鶏白湯 DX / Tori Paitan DX / Menya Shono - San Rafael, California
Rich chicken soup consists of chicken skin and thigh meat. Noodles are house-made daily using nine grains including California quinoa, barley, oats and rye berries. Topped with ajitama, pork belly chashu, broccolini, fried burdock root, green onion, kale and pickled ginger. Menya Shono San Rafael will open today, May 1st from 5pm-9pm @menya_shono @menyashono_usa @team_mensho Less
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- Abram Plaut added a new meal Dinner at わんたんや at Wontonya (わんたんや )
ワンタンメン / Wontonmen / Wontonya - Atami, Shizuoka
Light shoyu soup is made from chicken carcasses, thin straight noodles by Komatsuya Seimen. Wontons are hand-made, menma bamboo shoots served on the sweet side. Family-run shop, only open for lunch and often frequented by locals who have been coming for multiple decades. Most opt for the wontonmen... More
ワンタンメン / Wontonmen / Wontonya - Atami, Shizuoka
Light shoyu soup is made from chicken carcasses, thin straight noodles by Komatsuya Seimen. Wontons are hand-made, menma bamboo shoots served on the sweet side. Family-run shop, only open for lunch and often frequented by locals who have been coming for multiple decades. Most opt for the wontonmen or chashu wontonmen. Open since 1947. Less
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- Abram Plaut added a new meal Dinner at 石川屋 at Ishikawa-ya
石川屋ラーメン + 餃子 / Ishikawaya Ramen + Gyoza / Ishikawaya - Atami, Shizuoka
Shoyu soup is made using high end katsuo, shijimi clams, chicken carcasses and pork bones. Noodles supplied by Komatsuya Seimen. Four types of pork chashu made from three special varieties including agubuta, kurobuta and mochibuta. Run by the 2nd generation master... More
石川屋ラーメン + 餃子 / Ishikawaya Ramen + Gyoza / Ishikawaya - Atami, Shizuoka
Shoyu soup is made using high end katsuo, shijimi clams, chicken carcasses and pork bones. Noodles supplied by Komatsuya Seimen. Four types of pork chashu made from three special varieties including agubuta, kurobuta and mochibuta. Run by the 2nd generation master and his wife, also known as the favorite shop of movie star Ken Takakura. Open since 1948. Less