Restaurants
- Abram Plaut added a new meal Dinner at ら〜麺あけどや at Ramen Akedoya
味噌ら〜麺 / Miso Ramen / Ramen Akedoya - Ichikawa, Chiba
Signature miso ramen is made with a double soup of chicken and gyokai, using four kinds of miso in the tare. Noodles are from Teigaku, based in Kyoto. Master Natsume-san first trained at the Chiba ramen shops Panke and Ashura before running Ashura Hayate (since closed). When he decided... More
味噌ら〜麺 / Miso Ramen / Ramen Akedoya - Ichikawa, Chiba
Signature miso ramen is made with a double soup of chicken and gyokai, using four kinds of miso in the tare. Noodles are from Teigaku, based in Kyoto. Master Natsume-san first trained at the Chiba ramen shops Panke and Ashura before running Ashura Hayate (since closed). When he decided to open his own shop, he asked his daughter (who was 2 years old at the time) what a good name would be. She said "Akedoya." Open since 2013. @akedoya 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 赤坂味一 at Akasaka Ajiichi (赤坂味一)
メンマラーメン / Menma Ramen / Akasaka Ajiichi - Funabashi, Chiba
Inspired by Eifukucho Taishōken, clear shoyu soup is made with niboshi, pork leg bones, katsuobushi and vegetables. Noodles supplied by Yamada Seimenjo. Master Miyamoto-san arrives every day at 5am to start prepping. 2nd branch located in Kameido (since 2013), Funabashi flagship... More
メンマラーメン / Menma Ramen / Akasaka Ajiichi - Funabashi, Chiba
Inspired by Eifukucho Taishōken, clear shoyu soup is made with niboshi, pork leg bones, katsuobushi and vegetables. Noodles supplied by Yamada Seimenjo. Master Miyamoto-san arrives every day at 5am to start prepping. 2nd branch located in Kameido (since 2013), Funabashi flagship open since 1975. 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 日陰 at Hikage (日陰)
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san... More
海老ワンタンメン濃口 / Ebi Wontonmen Koikuchi / Hikage - Shin-Kawasaki, Kanagawa
Soup is made using mostly whole chickens, combined with strong shoyu tare. Noodles are handmade in the shop using Mochi-Hime wheat from Heiwa Seifun, along with Haruyutaka wheat. Shrimp wontons handmade to order. No photos of the kitchen allowed. Master Ichikawa-san has 16+ years working in ramen, where he trained remains a secret. He is the original master of Men to Mirai in Shimokitazawa. Hikage open since January 2021. Less
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- Abram Plaut added a new meal Dinner at 麺屋 桐龍 at Menya Kiryu (麺屋 桐龍)
辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master... More
辛いらーめん / Karai Ramen / Menya Kiryū - Higashi-Kawaguchi, Saitama
Spicy Jiro style ramen. The soup is made using over 200 kg of pork bones and whole heads, chicken carcasses, kombu and vegetables. All of the ingredients go into a large stock pot and then simmer for 24 hours. Noodles are house-made using wheat from Takahashi Seifun. Master Kirita-san previously trained at another Jiro (style) shop with direct Jiro connections. Open since 2011. 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 六本木 竹虎 at Menshou Taketora
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total... More
裏竹虎つけ麺辛口 / Ura Taketora Tsukemen Karakuchi / Menshou Taketora - Roppongi, Tokyo
Spicy tonkotsu soup is combined with spicy tare sauce and pork fat. Noodles by Kanno Seimen. Menshou Taketora has four branches altogether, including three in Tokyo and one in Okinawa. This location is open every day of the year, 11am-9am. 49 seats total with private rooms available. Shinjuku Kabukichō flagship open since 2009, Roppongi branch since 2010. 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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