Restaurants
- Abram Plaut added a new meal Dinner at 池袋 火焔山 蘭州ラーメン at Kaenzan Lanzhou Lamian (Halal Ramen)
蘭州拉麺 / Ranshū Ramen / Kaenzan - Ikebukuro, Tokyo
Lanzhou style clear beef soup is made from boiling beef bones and meat. Noodles are hand-made and hand-pulled to order, beaten on the counter. Customers choose between hosomen (thin noodles) and hirauchimen (flat noodles). 100% Halal, various Lanzhou dishes. Open since 2017.
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- Abram Plaut added a new meal Dinner at 麺屋はなぶさ at Menya Hanabusa (麺屋 はなぶさ)
鶏そばプレミアム / Torisoba Premium / Menya Hanabusa - Sakaisuji Honmachi, Osaka
Premium chicken soup contains 100% Nagoya Cochin brand chickens. Noodles are homemade, no MSG. Master Matsumoto-san trained at the Osaka shop Mugen. Open since 2013.
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- Abram Plaut added a new meal Dinner at けせらせら ラーメン at Menya Keserasera (麺や けせらせら)
塩らあめん / Shio Ramen / Menya Keserasera - Sapporo, Hokkaido
Soup is made creamy pottage style, using Japanese chickens and vegetables simmered for over 10 hours. Most customers order the shio, basically a blended toripaitan. Noodles by the local Sapporo purveyor Kobayashi Seimen. Master Nakayama-san trained at the well-known shop Ramen Tetsuya.... More
塩らあめん / Shio Ramen / Menya Keserasera - Sapporo, Hokkaido
Soup is made creamy pottage style, using Japanese chickens and vegetables simmered for over 10 hours. Most customers order the shio, basically a blended toripaitan. Noodles by the local Sapporo purveyor Kobayashi Seimen. Master Nakayama-san trained at the well-known shop Ramen Tetsuya. Open since 2008. Less
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- Abram Plaut added a new meal Dinner at 麺元素 at Men Genso (麺元素)
中々 / Nakanaka / Mengenso - Tenma, Osaka
Double soup combines chicken paitan and gyokai broths with ginseng. Noodles are house-made in a noodle room inside the shop. The master trained at a Chinese restaurant and then a Japanese restaurant before getting into the ramen business. The three kanji characters in the name 'Mengenso' represent noodles,... More
中々 / Nakanaka / Mengenso - Tenma, Osaka
Double soup combines chicken paitan and gyokai broths with ginseng. Noodles are house-made in a noodle room inside the shop. The master trained at a Chinese restaurant and then a Japanese restaurant before getting into the ramen business. The three kanji characters in the name 'Mengenso' represent noodles, being healthy and using natural ingredients. Open since 2009. Less
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WITCH'S RED / Sekaiichi Himana Ramenya - Watanabebashi, Osaka
Shoyu ramen combines sweet soy sauce balanced with shellfish. Noodles are made in-house using a Yamato brand noodle machine. Six different types of ramen are available on the menu. The name of this shop can be translated as 'The most deserted ramen bar in the world,' essentially telling... More
WITCH'S RED / Sekaiichi Himana Ramenya - Watanabebashi, Osaka
Shoyu ramen combines sweet soy sauce balanced with shellfish. Noodles are made in-house using a Yamato brand noodle machine. Six different types of ramen are available on the menu. The name of this shop can be translated as 'The most deserted ramen bar in the world,' essentially telling customers to enjoy the ramen at a leisurely pace and no need to rush. Run by the Unchi (poop) Company, which operates a handful of ramen shops in Osaka and a few in Tokyo. Sekaiichi Himana Ramenya located in an office building, open since 2014. Less
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- Abram Plaut added a new meal Dinner at 麺屋すずらん at Men-ya Suzuran
味噌らーめん / Miso Ramen / Menya Suzuran - Sapporo, Hokkaido
Double soup is made using pork bones and chicken carcasses combined with gyokai. Noodles supplied by Sagamiya Seimen, based in Sapporo. Topped with aburi-chashu, fresh ginger and kunsei tamago (smoked egg). Master Suzuki-san previously trained at the famous shop Sumire, as well as... More
味噌らーめん / Miso Ramen / Menya Suzuran - Sapporo, Hokkaido
Double soup is made using pork bones and chicken carcasses combined with gyokai. Noodles supplied by Sagamiya Seimen, based in Sapporo. Topped with aburi-chashu, fresh ginger and kunsei tamago (smoked egg). Master Suzuki-san previously trained at the famous shop Sumire, as well as a soup curry restaurant. Sometimes Suzuki-san offers curry ramen as a limited menu. Open since 2012. @menyasuzuran Less
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- Abram Plaut added a new meal Dinner at 生姜醤油 麺屋かむい at 麺屋かむい
チャーシューメン / Chashumen / Menya Kamui - Kōenji, Tokyo
Nagaoka ginger shoyu ramen. The soup is made using pork bones and gyokai. Noodles are by Taisei Shokuhin. Master Watanabe-san is from Akita Prefecture, prior to opening this business he trained at another famous ramen shop (name kept secret) for 10 years. This style of ramen originates... More
チャーシューメン / Chashumen / Menya Kamui - Kōenji, Tokyo
Nagaoka ginger shoyu ramen. The soup is made using pork bones and gyokai. Noodles are by Taisei Shokuhin. Master Watanabe-san is from Akita Prefecture, prior to opening this business he trained at another famous ramen shop (name kept secret) for 10 years. This style of ramen originates from Nagaoka City, Niigata Prefecture. Open since February 2021. Less
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- Abram Plaut added a new meal Dinner at らーめん五丈原 本店 at Gojogen
こってりみそ / Kotteri Miso / Ramen Gojōgen - Sapporo, Hokkaido
Soup is made from 100% pork bones, miso tare and pork back fat. Noodles ordered via Satō Seimen Kōjō, based out of Asahikawa. Originally opened by master Azuma-san, now run by his son. The two of them working together created the paitan style soup currently being served. The... More
こってりみそ / Kotteri Miso / Ramen Gojōgen - Sapporo, Hokkaido
Soup is made from 100% pork bones, miso tare and pork back fat. Noodles ordered via Satō Seimen Kōjō, based out of Asahikawa. Originally opened by master Azuma-san, now run by his son. The two of them working together created the paitan style soup currently being served. The recipe uses both pork bones and trotters, boiled twice and washed, then boiled again for 25 hours. Two branches in Hokkaido, flagship open until 3am. Since 1994. Less
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かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise... More
かいざんラーメン / Kaizan Ramen / Ramen Kaizan - Higashi-Funabashi, Chiba
Pork bones, pork feet and seabura in the soup. Noodles provided by Sakai Seimen. Topped with sliced negi, which the kitchen goes through 60 kg of each day. Original master Inohara-san first worked at a bento shop and a soba shop before visiting the well known franchise 'Ramen Shop,' which led him to fall in love with ramen. He learned how to make ramen himself before opening his own establishment 'New Ramen Shop Kaizan' in 1988. Inohara-san's son would eventually go on to take over, changing the name to 'Ramen Kaizan' around 2008. The original master is still on site, helping out with menma (bamboo shoots) prep. Now with three branches total, located in Funabashi and Shin-Koiwa. Less
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- Abram Plaut added a new meal Dinner at 札幌ラーメン武蔵 at Sapporo Ramen Musashi head office
熟成辛味噌 / Jukusei Kara Miso / Sapporo Ramen Musashi - Sapporo, Hokkaido
Sapporo style spicy miso ramen. Clear soup is made from genkotsu (pork leg bones), using local Hokkaido pork. Also in the soup are pig trotters, chicken carcasses and vegetables. Overall over 20 kg of ingredients go into each batch of soup, which is simmered on low heat... More
熟成辛味噌 / Jukusei Kara Miso / Sapporo Ramen Musashi - Sapporo, Hokkaido
Sapporo style spicy miso ramen. Clear soup is made from genkotsu (pork leg bones), using local Hokkaido pork. Also in the soup are pig trotters, chicken carcasses and vegetables. Overall over 20 kg of ingredients go into each batch of soup, which is simmered on low heat for four hours. The miso tare uses a unique miso special-made for this shop only, aged for 2-6 months depending on the time of year. Master Wajima-san previously worked at the famous Sapporo noodle company Nishiyama Seimen for 16 years. Naturally, the noodles here are supplied by Nishiyama Seimen, made on a special noodle machine which is only used for Musashi. When the noodles are delivered they appear white in color, having been aged for 2-3 days at the factory prior to arrival. The noodles then age further at the shop, 4-5 days in the summertime and 7-10 days in winter. As they age the noodles develop a chewier texture, release more umami and turn a golden color.
These days there are four masters in charge of making ramen, customers can recognize which master is in the kitchen each day by the color of the noren hanging at the entrance. When the noren is white, OG master Wajima-san is in. When the noren is blue, his son. When it's red, his 2nd eldest son, when it's brown his 3rd eldest son. When the noren is green, it means other staff are making ramen that day. Regular customers have been known to call the shop ahead of time and ask who is in. Open since 1990. Less