Restaurants
- Abram Plaut added a new meal Dinner at 輝道家 at Kidouya (輝道家)
のり青ねぎラーメン / Nori Aonegi Ramen / Kidouya - Nogata, Tokyo
Yokohama iekei style tonkotsu shoyu ramen, topped with nori and green negi. The soup is made each day from 9am and contains mostly pork bones. Noodles are by Sakai Seimen. Run by master Kikuchi-san, who is the former master of the Tokyo shop Budouka. The pork chashu is grilled,... More
のり青ねぎラーメン / Nori Aonegi Ramen / Kidouya - Nogata, Tokyo
Yokohama iekei style tonkotsu shoyu ramen, topped with nori and green negi. The soup is made each day from 9am and contains mostly pork bones. Noodles are by Sakai Seimen. Run by master Kikuchi-san, who is the former master of the Tokyo shop Budouka. The pork chashu is grilled, then hung up and smoked, a method Kikuchi-san learned from master Shimizu-san of the famous iekei shop Oudouya. Open since 2018. 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 金龍 at Kinryu
特製鰹昆布水つけめん / Tokusei Katsuo Kombusui Tsukemen / Kinryū - Kanda Ogawamachi, Tokyo
Light gyokai dashi soup is based on the menu at Chūka Soba Nishino. Dipping noodles by King Seimen served in katsuo kombusui. Pork and shrimp wontons on the side. Kinryū is run by master Hiromitsu Mizuhara, who operates a handful of Tokyo ramen... More
特製鰹昆布水つけめん / Tokusei Katsuo Kombusui Tsukemen / Kinryū - Kanda Ogawamachi, Tokyo
Light gyokai dashi soup is based on the menu at Chūka Soba Nishino. Dipping noodles by King Seimen served in katsuo kombusui. Pork and shrimp wontons on the side. Kinryū is run by master Hiromitsu Mizuhara, who operates a handful of Tokyo ramen shops including Ramen Koike, Chūka Soba Nishino, King Seimen and President. Kinryū open since May 31st, 2021. @hiromitsu_mizuhara 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
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- Abram Plaut added a new meal Dinner at 拉麺 瑞笑 at Ramen Suisho (拉麺 瑞笑)
特製背脂煮干しそば / Tokusei Seabura Niboshi Soba / Ramen Suishō - Kokubunji, Tokyo
Soup is made using whole chickens, chicken carcasses, pork bones, niboshi and katsuo. Four kinds of shoyu go into the tare sauce. Noodles by Mikawaya Seimen. Niboshi shoyu ramen limited to 30 bowls per day. No photos allowed other than the ramen. Run by master... More
特製背脂煮干しそば / Tokusei Seabura Niboshi Soba / Ramen Suishō - Kokubunji, Tokyo
Soup is made using whole chickens, chicken carcasses, pork bones, niboshi and katsuo. Four kinds of shoyu go into the tare sauce. Noodles by Mikawaya Seimen. Niboshi shoyu ramen limited to 30 bowls per day. No photos allowed other than the ramen. Run by master Takagi-san, who trained at Takechan in Chofu and then Menya Musashi. Open since January 2020. Less
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- Abram Plaut added a new meal Dinner at 中華そば処 琴平荘 at Chuka Soba Dokoro Konpiraso (中華そば処 琴平荘)
メンマ中華そば / Menma Chūka Soba / Konpirasō - Tsuruoka, Yamagata
Shoyu soup uses flying fish that are dried then grilled (tobiuo no yakiboshi), along with chicken carcasses. Noodles are house-made. Master Kakegami-san started cooking in the 1990's, when at the age of 20 he dropped out of college in Saitama to return home and start working... More
メンマ中華そば / Menma Chūka Soba / Konpirasō - Tsuruoka, Yamagata
Shoyu soup uses flying fish that are dried then grilled (tobiuo no yakiboshi), along with chicken carcasses. Noodles are house-made. Master Kakegami-san started cooking in the 1990's, when at the age of 20 he dropped out of college in Saitama to return home and start working at his father's robatayaki restaurant. Eventually he would go on to take over operations his family's ryokan (inn), which had been opened by his grandmother in the 1960's. In 2002, Kakegami-san decided to start serving ramen at the ryokan, but only during the cold months of November-March (the time most difficult to bring in customers). He is self taught, having never apprenticed at another ramen shop. One of the most famous destinations in Yamagata, ramen now served October-May. Less
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ねぎダブル + 追いトゥル / Negi Double + Oi-tōru / Hakata Nagahama Ramen Kenta - Koenji, Tokyo
Hakata tonkotsu ramen, served with thin straight Hakata style noodles. 'Oi-tōru' wonton skins handmade fresh by the shop Hashimaru located nearby. Each bowl is made one at a time, kaedama also available. Master Kenta Yokoo-san first trained at... More
ねぎダブル + 追いトゥル / Negi Double + Oi-tōru / Hakata Nagahama Ramen Kenta - Koenji, Tokyo
Hakata tonkotsu ramen, served with thin straight Hakata style noodles. 'Oi-tōru' wonton skins handmade fresh by the shop Hashimaru located nearby. Each bowl is made one at a time, kaedama also available. Master Kenta Yokoo-san first trained at a yatai in the Nakasu district of Fukuoka before bringing his talents to Tokyo. First opened and run as an izakaya with ramen, Kenta later changed to focus on ramen exclusively. When the 2020 global pandemic hit, Yokoo-san went back to Fukuoka to train at the shop Komaya before returning to Tokyo in 2021. Originally opened in 2006, Kenta moved to its current location in 2013. Renewal opening from March 2021. @yokoo_kenta Less
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- Abram Plaut added a new meal Dinner at 日本料理たかむら at Japanese cuisine Takamura (日本料理 たかむら)
江戸中華そば / Edo Chūka Soba / Nihonryōri Takamura - Akita, Akita
Nostalgic Edo style shoyu soup contains two types of jidori chickens, including Hinai Jidori. The shoyu tare is made with leftover soba kaeshi (sauce). Noodles are thin straight Hakata style, shipped in directly from Fukuoka. Run by master Takamura-san, Nihonryōri Takamura... More
江戸中華そば / Edo Chūka Soba / Nihonryōri Takamura - Akita, Akita
Nostalgic Edo style shoyu soup contains two types of jidori chickens, including Hinai Jidori. The shoyu tare is made with leftover soba kaeshi (sauce). Noodles are thin straight Hakata style, shipped in directly from Fukuoka. Run by master Takamura-san, Nihonryōri Takamura specializes in Japanese kaiseki / kappo, widely considered one of the best restaurants in Akita Prefecture. The standard finish to meals is usually a rice dish, occasionally Takamura-san will make ramen instead. Open since 1999. Less
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- Abram Plaut added a new meal Dinner at 下前商店 at 下前商店
叉焼ワンタンメン + スモールカレーライス / Chashu Wontonmen + Small Curry Rice / Shimomae Shōten - Yokohama, Kanagawa
Shoyu soup is made using chicken carcasses, served with two types of chashu, handmade wontons and diced negi. Curry rice on the side. The master trained at the shop Za Ramenya located not far away in Yokohama. Open... More
叉焼ワンタンメン + スモールカレーライス / Chashu Wontonmen + Small Curry Rice / Shimomae Shōten - Yokohama, Kanagawa
Shoyu soup is made using chicken carcasses, served with two types of chashu, handmade wontons and diced negi. Curry rice on the side. The master trained at the shop Za Ramenya located not far away in Yokohama. Open since 2007. Less
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- Abram Plaut added a new meal Dinner at 粉麺小屋 at Komen Koya (粉麺小屋)
特製中華そば / Tokusei Chūka Soba / Komenkoya - Shin-Nakano, Tokyo
Shoyu soup contains shirokuchi niboshi, katsuobushi, sōdabushi, sababushi and sanmabushi. Teuchi style noodles are handmade in the shop without the use of a noodle machine. This site was previously an udon business before being converted to a ramenya. The master grew up in Kumagaya,... More
特製中華そば / Tokusei Chūka Soba / Komenkoya - Shin-Nakano, Tokyo
Shoyu soup contains shirokuchi niboshi, katsuobushi, sōdabushi, sababushi and sanmabushi. Teuchi style noodles are handmade in the shop without the use of a noodle machine. This site was previously an udon business before being converted to a ramenya. The master grew up in Kumagaya, Saitama, where his parents run an udon shop. He started out working for his parents, then moved to Tokyo where he worked at the udon shop Menkoya in Hatagaya for 16 years. Komenkoya open since May 2020. Less