Restaurants
- Abram Plaut added a new meal Dinner at 頑者 at Ganja Hon Ten (頑者)
辛つけめん / Kara Tsukemen / Ganja - Kawagoe, Saitama
Spicy tonkotsu-gyokai double soup, fish powder, house-made dipping noodles. Ganja is considered one of the pioneers of tonkotsu-gyokai style tsukemen, also known as the first shop to put gyofun fish powder directly into the dipping soup. Run by master Ōhashi-san, a lover of sake and skateboarding.... More
辛つけめん / Kara Tsukemen / Ganja - Kawagoe, Saitama
Spicy tonkotsu-gyokai double soup, fish powder, house-made dipping noodles. Ganja is considered one of the pioneers of tonkotsu-gyokai style tsukemen, also known as the first shop to put gyofun fish powder directly into the dipping soup. Run by master Ōhashi-san, a lover of sake and skateboarding. Ganja operates 5 branches now (one in Tokyo), with the Kawagoe flagship open since 2000 (renewal in 2018). Open 11:30am-4:20pm. Less
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- Abram Plaut added a new meal Dinner at 尾道ラーメン壱番館新宿御苑店 at 尾道ラーメン壱番館 新宿御苑店
尾道ラーメン / Onomichi Ramen / Onomichi Ramen Ichibankan - Shinjuku Gyōen, Tokyo
Onomichi style ramen from Onomichi City, Hiroshima Prefecture. The soup uses natural well water brought up from 80 meters below ground. Ingredients include pork, chicken carcasses and vegetables, also some fish. Strong shoyu tare, pork fat, noodles shipped in... More
尾道ラーメン / Onomichi Ramen / Onomichi Ramen Ichibankan - Shinjuku Gyōen, Tokyo
Onomichi style ramen from Onomichi City, Hiroshima Prefecture. The soup uses natural well water brought up from 80 meters below ground. Ingredients include pork, chicken carcasses and vegetables, also some fish. Strong shoyu tare, pork fat, noodles shipped in from Hiroshima. Ichibankan flagship located in Onomichi City for over 25 years, this Shinjuku Gyōen branch open since December 2020. Less
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特製もり中華 + 玉ネギ + あぶライス / Tokusei Mori Chūka + Tamanegi + Abu-Rice / Seabura Niboshi Soba Gamushara - Hatsudai, Tokyo
Niigata Tsubame-Sanjo style inspired tsukemen. Niboshi-chicken shoyu soup, pork back fat, extra diced onions and special iwanori from Hyōgo Prefecture. Medium thick wavy noodles by Mikawaya Seimen. Rice bowl... More
特製もり中華 + 玉ネギ + あぶライス / Tokusei Mori Chūka + Tamanegi + Abu-Rice / Seabura Niboshi Soba Gamushara - Hatsudai, Tokyo
Niigata Tsubame-Sanjo style inspired tsukemen. Niboshi-chicken shoyu soup, pork back fat, extra diced onions and special iwanori from Hyōgo Prefecture. Medium thick wavy noodles by Mikawaya Seimen. Rice bowl topped with pork fat and katsuobushi. Gamushara president Hasunuma-san is originally from Niigata Prefecture, after training in France he opened his flagship in Hatagaya in 2007. He now runs a handful of ramen shops in Tokyo and several more overseas. Hatsudai branch open since July 7th, 2020. Less
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特偽郎油そば / Toku Giro Abura Soba / Pork Noodle Naito - Hatsudai, Tokyo
Jiro-inspired abura soba served with trace amounts of tonkotsu soup, shoyu tare and pork fat. Noodles are house-made in the shop every morning. Toppings include pork belly chashu, bean sprouts, cabbage, more pork fat, tare drizzle and black pepper. Master Kokubun-san first... More
特偽郎油そば / Toku Giro Abura Soba / Pork Noodle Naito - Hatsudai, Tokyo
Jiro-inspired abura soba served with trace amounts of tonkotsu soup, shoyu tare and pork fat. Noodles are house-made in the shop every morning. Toppings include pork belly chashu, bean sprouts, cabbage, more pork fat, tare drizzle and black pepper. Master Kokubun-san first worked part time before eventually buying and taking over the shop completely. He runs all operations including prep and noodle making solo. Open 10+ years. Less
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- Abram Plaut added a new meal Dinner at 駄目な隣人 at Dame na Rinjin (駄目な隣人)
特製ラーメン + いくらごはん / Tokusei Ramen (SUPREME) + Ikura Gohan / Dame Na Rinjin - Ningyōchō, Tokyo
Soup uses both Japanese and French ingredients, including shoyu, bouillon de legumes and confit ginger oil. Noodles supplied by Kanno Seimen, with choice of thick or thin. Two types of pork chashu, menma seasoned with shoyu and cumin.... More
特製ラーメン + いくらごはん / Tokusei Ramen (SUPREME) + Ikura Gohan / Dame Na Rinjin - Ningyōchō, Tokyo
Soup uses both Japanese and French ingredients, including shoyu, bouillon de legumes and confit ginger oil. Noodles supplied by Kanno Seimen, with choice of thick or thin. Two types of pork chashu, menma seasoned with shoyu and cumin. Five different condiments on the counter such as katsuo powder, shoyu, pepper, pepper chives and seaweed are free to add. Raw eggs also all you can eat for free. Rice is a recommended side dish, the shop name actually references the guilty pleasure of eating noodles and rice together (both carbs). The rice bowls available change seasonally, some are topped with salmon roe, wagyu or raw eggs. The rice is sourced from Akita Prefecture, cooked in a donabe. Run by manager Kawase-san, operated by the ZOT company which also runs craft beer bars. Open since February 2021. Less
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小ラーメン / Shō Ramen / Ramen Jiro - Maebashi Chiyoda-machi, Gunma
Emulsified tonkotsu-shoyu soup, noodles house-made on an Ebisu brand noodle machine. Bean sprouts, cabbage, pork chashu, back fat, chopped garlic. No photos other than the ramen allowed inside the shop. The master trained at Ramen Jiro Yaenkaido and Ramen Jiro Koganei. The 3rd... More
小ラーメン / Shō Ramen / Ramen Jiro - Maebashi Chiyoda-machi, Gunma
Emulsified tonkotsu-shoyu soup, noodles house-made on an Ebisu brand noodle machine. Bean sprouts, cabbage, pork chashu, back fat, chopped garlic. No photos other than the ramen allowed inside the shop. The master trained at Ramen Jiro Yaenkaido and Ramen Jiro Koganei. The 3rd Jiro branch to open in the Kita-Kantō area and first in Gunma Prefecture. Since October 2019. Less
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- Abram Plaut added a new meal Dinner at 俺の生きる道 白山店 at Ore No Ikiru Michi
ラーメン / Ramen / Ore No Ikiru Michi - Hakusan, Tokyo
Jiro style ramen consisting of greasy tonkotsu-shoyu soup, thick-cut noodles, pork back fat, belly chashu, bean sprouts and extra chopped garlic. Originally opened as 'Yume Wo Katare,' a brand which started in Kyoto. Original master Nishioka-san began his ramen career training at Fujimaru in... More
ラーメン / Ramen / Ore No Ikiru Michi - Hakusan, Tokyo
Jiro style ramen consisting of greasy tonkotsu-shoyu soup, thick-cut noodles, pork back fat, belly chashu, bean sprouts and extra chopped garlic. Originally opened as 'Yume Wo Katare,' a brand which started in Kyoto. Original master Nishioka-san began his ramen career training at Fujimaru in Kamiya, then became manager of Ramen Jiro in Akabane (now closed). After opening Yume Wo Katare in Kyoto in 2006, he expanded with several more branches in Kansai, establishing the brand as the main Jiro style ramen presence in the region. The first overseas branch opened in Boston in 2012, the brand currently operates a number of shops spread across Japan and in multiple countries. This Hakusan outpost first opened in 2016, managed by master Kobayashi-san who is a retired professional baseball player. Eventually Kobayashi-san took over the shop completely, and he now runs it independently as 'Ore No Ikiru Michi.' A second branch of Ore No Ikiru Michi is in Ibaraki Prefecture, also run by a former pro baseball player, master Sasaki-san. The 3rd branch opened in Kashiwa, Chiba in 2020. Less
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- Abram Plaut added a new meal Dinner at らすた at RASUTA
らすた麺 / Rasutamen / Rasuta - Yoyogi, Tokyo
Yokohama Iekei style inspired, containing tonkotsu-shoyu soup made from chicken bones and pork bones. Noodles are special ordered from Someya Seimen. The recommended Rasutamen comes topped with pork chashu, egg and a layer of nori seaweed covering the bowl. Free rice is available on the side. Founded... More
らすた麺 / Rasutamen / Rasuta - Yoyogi, Tokyo
Yokohama Iekei style inspired, containing tonkotsu-shoyu soup made from chicken bones and pork bones. Noodles are special ordered from Someya Seimen. The recommended Rasutamen comes topped with pork chashu, egg and a layer of nori seaweed covering the bowl. Free rice is available on the side. Founded by master Suzuki-san of the Paimen ramen group, eventually taken over by a former customer, master Kayama-san. Original flagship in Hiyoshi since 1996, 2nd branch in Yoyogi since 2005. Less
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- Abram Plaut added a new meal Dinner at Mensho Tokyo SF at Mensho
まかない / Makanai / Mensho Tokyo SF - San Francisco, California
Staff meals served April-June 2021 @prc54 @team_mensho
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- Abram Plaut added a new meal Dinner at 製麺 rabo at Seimen rabo (製麺rabo)
つけそば / Tsukesoba / Seimen Rabo - Nishi-Shinjuku Gochome, Tokyo
Clear shoyu dipping soup is made using chicken and fish based dashi. Noodles are house-made in the shop. Side menu items include stewed beef tendon with daikon radish and pork chashu rice bowls. Master Onozato-san has been making noodles for decades, he previously supplied multiple... More
つけそば / Tsukesoba / Seimen Rabo - Nishi-Shinjuku Gochome, Tokyo
Clear shoyu dipping soup is made using chicken and fish based dashi. Noodles are house-made in the shop. Side menu items include stewed beef tendon with daikon radish and pork chashu rice bowls. Master Onozato-san has been making noodles for decades, he previously supplied multiple shops scattered across Tokyo. After opening and running the Hatsudai ramenya Anaya for several years, he sold it to an apprentice in 2013 and opened this shop a year later out of a former snack bar. Since November 2014. Less
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