Restaurants
- Abram Plaut added a new meal Dinner at MEN YARD FIGHT at Men Yard Fight
辛いラーメン / Karai Ramen / Men Yard Fight - Yokohama, Kanagawa
Spicy Jiro inspired ramen with tonkotsu shoyu soup, optional garlic and diced onions. Noodles are house-made, cut thick and served extra firm. Regular, small and large size bowls come with 370g, 270g and 500g of noodles. The master trained at the shop Hasumi in Noborito. The name... More
辛いラーメン / Karai Ramen / Men Yard Fight - Yokohama, Kanagawa
Spicy Jiro inspired ramen with tonkotsu shoyu soup, optional garlic and diced onions. Noodles are house-made, cut thick and served extra firm. Regular, small and large size bowls come with 370g, 270g and 500g of noodles. The master trained at the shop Hasumi in Noborito. The name is inspired by Boston band 'Ten Yard Fight,' who are aware of the shop and have made direct contact (asking for some T-shirts). Open since 2019. @menyardfight Less
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- Abram Plaut added a new meal Dinner at 麺屋 縁道 at 濃厚宗田つけめん 麺屋縁道
味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo
Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since... More
味玉つけ麺 / Ajitama Tsukemen / Menya Endō - Monzen-Nakachō, Tokyo
Rich nōkō soup is made using chicken feet, pork bones, kombu, katsuobushi and saba-bushi. Noodles are from Kokoro no Aji Seimen. Master Endō-san trained at Tsukemen Michi in Kameari, there he served the 'Michi no Shio' menu on the regular shop holiday. Menya Endō open since 2014, run by the Kouji group since around 2016. Less
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- Abram Plaut added a new meal Dinner at Menクライ at Men Cry (MENクライ)
醤油味玉ラーメン + ローストにんにく + 玉子かけご飯 / Shoyu Ajitama Ramen + Roast Ninniku + Tamago-kake Gohan / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Soup is made from asari clams, kombu, chicken and pork. Shoyu tare contains shiro shoyu. No MSG. Extra thick noodles are house-made. The chashu is done tsurushiyaki style, hung up... More
醤油味玉ラーメン + ローストにんにく + 玉子かけご飯 / Shoyu Ajitama Ramen + Roast Ninniku + Tamago-kake Gohan / Men Kurai (Cry) - Hamamatsuchō, Tokyo
Soup is made from asari clams, kombu, chicken and pork. Shoyu tare contains shiro shoyu. No MSG. Extra thick noodles are house-made. The chashu is done tsurushiyaki style, hung up and smoked. The 2nd branch and concept of Chūka Soba Waka Tokyo, run by master Takahashi-san. Men Kurai open since February 2021. Less
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- Abram Plaut added a new meal Dinner at 中華そば たた味 at Chuka Soba Tatami (中華そば たた味)
スタミナ中華セット / Stamina Chūka Set / Chūka Soba Tatami - Nihonbashi Kodemmachō, Tokyo
Stamina Chūka Soba is inspired by Ariran style ramen from Chiba Prefecture. Double soup is made from a pork, chicken and beef broth combined with a kombu, niboshi and vegetable soup. Noodles are by Asakusa Kaikarō. A popular way of eating is to dip... More
スタミナ中華セット / Stamina Chūka Set / Chūka Soba Tatami - Nihonbashi Kodemmachō, Tokyo
Stamina Chūka Soba is inspired by Ariran style ramen from Chiba Prefecture. Double soup is made from a pork, chicken and beef broth combined with a kombu, niboshi and vegetable soup. Noodles are by Asakusa Kaikarō. A popular way of eating is to dip the noodles in a raw egg, or to pour raw egg directly into the ramen. Run by master Yoshino-san, who trained at a few different ramen shops including Do Miso and Junk Garage. Open since March 2021. Less
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- Abram Plaut added a new meal Dinner at 麺家 喜多楽 at Menya Kitara (麺家 喜多楽)
特製らあ麺 (醤油) / Tokusei Ramen (Shoyu) / Menya Kitara - Nagoya, Aichi
Shoyu based double soup. One soup is made from chicken carcasses, whole chickens and pork bones. Another soup is made from katsuobushi, sanma-bushi, kombu and kaibashira. No MSG. Master Hayashi-san trained at Yayoi Soba, another shop in Nagoya specializing in Takayama... More
特製らあ麺 (醤油) / Tokusei Ramen (Shoyu) / Menya Kitara - Nagoya, Aichi
Shoyu based double soup. One soup is made from chicken carcasses, whole chickens and pork bones. Another soup is made from katsuobushi, sanma-bushi, kombu and kaibashira. No MSG. Master Hayashi-san trained at Yayoi Soba, another shop in Nagoya specializing in Takayama style ramen. Open since 2001. @menyakitara Less
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つけ麺 / Tsukemen / Ramen Nageyari - Kakamigahara, Gifu
Rich tonkotsu gyokai double soup. A pork and chicken soup first simmers for two days and is then combined with a gyokai broth. Noodles are supplied by Taisei Shokuhin. Master Sakaguchi-san trained at the Toriishiki Ramen School, which is also run by Taisei Shokuhin. Prior to getting into ramen,... More
つけ麺 / Tsukemen / Ramen Nageyari - Kakamigahara, Gifu
Rich tonkotsu gyokai double soup. A pork and chicken soup first simmers for two days and is then combined with a gyokai broth. Noodles are supplied by Taisei Shokuhin. Master Sakaguchi-san trained at the Toriishiki Ramen School, which is also run by Taisei Shokuhin. Prior to getting into ramen, Sakaguchi-san threw the javelin, which inspired the name Nageyari. Open since 2006. Less
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- Abram Plaut added a new meal Dinner at 館山 生姜醤油ラーメン 波音食堂 at RAMEN NAMINE SYOKUDOU
ラーメン / Ramen / Namine Shokudō - Tateyama, Chiba
Ginger shoyu ramen, made using ingredients sourced from Chiba Prefecture only. Master Yuasa-san is self taught, he runs the shop with his wife. In the past he is said to have changed jobs frequently, but he held on to his dream of opening his own ramen shop someday. He first ate ramen all over... More
ラーメン / Ramen / Namine Shokudō - Tateyama, Chiba
Ginger shoyu ramen, made using ingredients sourced from Chiba Prefecture only. Master Yuasa-san is self taught, he runs the shop with his wife. In the past he is said to have changed jobs frequently, but he held on to his dream of opening his own ramen shop someday. He first ate ramen all over Japan, finding inspiration for his own menu after eating Nagaoka style ginger shoyu ramen in Niigata Prefecture. Only open for lunch. Since 2015. Less
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- Abram Plaut added a new meal Dinner at ニコニコドライブイン at ニコニコドライブイン
ラーメン + あじフライ / Ramen + Aji Fry / Niko Niko Drive-In - Takeoka, Chiba
Takeoka style ramen at Niko Niko Drive-In in Takeoka, Futtsu City, Chiba Prefecture. Clear soup with local Miya brand shoyu, used by most ramen shops in the area. Takeoka style ramen traditionally calls for dried noodles, but depending on the shop fresh noodles can... More
ラーメン + あじフライ / Ramen + Aji Fry / Niko Niko Drive-In - Takeoka, Chiba
Takeoka style ramen at Niko Niko Drive-In in Takeoka, Futtsu City, Chiba Prefecture. Clear soup with local Miya brand shoyu, used by most ramen shops in the area. Takeoka style ramen traditionally calls for dried noodles, but depending on the shop fresh noodles can be served as well. Topped with shoyu-marinated pork chashu and diced onions. Niko Niko Drive-In was originally just a set-meal (teishoku) restaurant, dishes like aji fry and rice bowls are still quite popular. With the rise of hyper local Takeoka style ramen, eventually Niko Niko started serving ramen too. Family owned, run by women. Takeoka is a fisherman's town, hence the men go out fishing early each day and women run most restaurants. Open for over 50 years. Less
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特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown... More
特製鶏魚介つけそば / Tokusei Tori Gyokai Tsukesoba / Tsukesoba Kuro - Izumi-Tamagawa, Tokyo
Toripaitan gyokai soup is made from Akadori chickens, katsuobushi, niboshi and saba bushi. Noodles are house-made. The master is a former boxer who first trained at the Tokyo ramenya Orenosora. When he opened his own shop he chose to do so in his hometown of Komae City, Tokyo. Since 2011. @tsukesobakuro Less
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沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder.... More
沖縄マンゴーの冷やし麺 / Okinawa Mango no Hiyashimen / Soranoiro - Kojimachi, Tokyo
Chilled Okinawa mango ramen. Mango juice based soup, mango pudding, fried mango nikumaki with chili sauce, pickled carrots, fresh kiwi and passionfruit. Each bowl comes topped with one and a half fresh mangoes. Noodles are made containing 3% mango powder. 25 bowls available total, reservations only via direct message on Twitter. A special one day only event collaboration with Tanaka Kajitsuten, a mango supplier from Okinawa. Ramen master Miyazaki-san first trained at Ippudo before opening his own shop, he now runs a handful of ramen businesses. Soranoiro flagship in Kojimachi open since 2011. @chihirockkun_ Less